SUBWAY SANDWICH & SALAD Fails Health Inspection - Chicago Restaurant

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: 6-301.11 OBSERVED NO HAND WASHING CLEANSER AT THE REAR HAND WASHING SINK LOCATED BY THE DISH WASHING AREA. INSTRUCTED TO PROVIDE AND ALWAYS MAINTAIN HAND WASHING CLEANSER AT ALL HAND WASHING SINK AT ALL TIMES. MANAGER PROVIDED HAND WASHING CLEANSER DURING THE INSPECTION. PRIORITY FOUNDATION. CITATION ISSUED 7-38-030(C).

Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.

Handwashing sinks must be accessible, properly supplied, and used only for handwashing.

Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: 6-301.12 OBSERVED NO DRYING PROVISION AT THE FRONT FOOD PREP AREA HAND WASHING SINK. INSTRUCTED TO ALWAYS PROVIDE A HAND DRYING PROVISION AT ALL SINKS AT ALL TIMES. MANAGER PROVIDED PAPER TOWELS DURING THE INSPECTION. PRIORITY FOUNDATION. CITATION ISSUED COMBINED WITH ABOVE VIOLATION.

Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.

Handwashing sinks must be accessible, properly supplied, and used only for handwashing.

Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: 5-202.12 OBSERVED INADEQUATE HOT WATER AT ALL HAND WASHING SINKS LOCATED IN THE FOOD PREP AREA AND IN THE TOILET ROOMS. HOT WATER RANGED FROM 75F-89F AT ALL HAND WASHING SINKS DURING THE INSPECTION. HOT WATER FLUCTUATED DURING THE INSPECTION AND WAS NOT MAINTAINING 100F. INSTRUCTED TO ALWAYS MAINTAIN ADEQUATE HOT WATER (AT LEAST 100F) AT ALL TIMES AT ALL HAND WASHING SINKS. PRIORITY VIOLATION. CITATION ISSUED 7-38-030(C).

Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.

Handwashing sinks must be accessible, properly supplied, and used only for handwashing.

Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.

PROPER HOT HOLDING TEMPERATURES - Comments: 3-501.16(A:1) OBSERVED TIME/TEMPERATURE CONTROL FOR SAFETY FOODS ( 5 LBS OF COOKED CHICKEN) AT AN IMPROPER HOT HOLDING TEMPERATURE OF 125F IN A HOT HOLDING UNIT. INSTRUCTED MANAGER TO DISCARD AND DENATURE SAID TCS FOODS AND ALWAYS MAINTAIN ALL TCS HOT HOLDING FOODS AT 135F OR ABOVE AT ALL TIMES. MANAGER DISCARDED SAID TCS FOODS VALUED AT $70. PRIORITY VIOLATION. CITATION ISSUED 7-38-005.

Temperatures above 41°F allow rapid bacterial multiplication, doubling every 20 minutes.

Cold foods must be held at 41°F or below.

Maintain 41°F or below; Check temperatures regularly; Properly functioning refrigeration; Thermometers in all units; Keep doors closed.

PROPER COLD HOLDING TEMPERATURES - Comments: 3-501.16(A:2,&B) OBSERVED TIME/TEMPERATURE CONTROL FOR SAFETY FOODS (3 LBS OF SLICED TOMATOES) INSIDE OF A REFRIGERATOR AT AN INADEQUATE TEMPERATURE OF 51F DURING THE INSPECTION. INSTRUCTED TO MAINTAIN ALL COLD HOLDING TCS FOODS AT 41F AT ALL TIMES. MANAGER DISCARDED SAID TCS FOODS DURING THE INSPECTION VALUED AT $20. PRIORITY VIOLATION. CITATION WRITTEN UNDER VIOLATION #21.

Temperatures below 135°F allow bacteria to multiply, especially spore-formers that survive cooking.

Hot foods must be held at 135°F or above.

Maintain 135°F or above; Check temperatures regularly; Proper hot holding equipment; Cannot reheat in hot holding units.

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: 4-301.11 OBSERVED A REFRIGERATION UNIT (WITH TCS FOODS INSIDE) AT AN INADEQUATE COLD HOLDING TEMPERATURE OF 49.1F DURING THE INSPECTION. INSTRUCTED TO ALWAYS MAINTAIN ALL REFRIGERATION UNITS AT 41F OR BELOW AT ALL TIMES. PRIORITY VIOLATION. CITATION ISSUED 7-38-005.

Dirty equipment harbors bacteria and attracts pests.

All equipment and utensils must be clean and properly maintained.

Equipment clean to sight and touch; Free of food debris and grease; Maintained in good repair; Stored properly when clean.

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: 4-301.11 OBSERVED A REFRIGERATION UNIT (WITH TCS FOODS INSIDE) AT AN INADEQUATE COLD HOLDING TEMPERATURE OF 49.1F DURING THE INSPECTION. INSTRUCTED TO ALWAYS MAINTAIN ALL REFRIGERATION UNITS AT 41F OR BELOW AT ALL TIMES. PRIORITY VIOLATION. CITATION ISSUED 7-38-005.

Dirty equipment harbors bacteria and attracts pests.

All equipment and utensils must be clean and properly maintained.

Equipment clean to sight and touch; Free of food debris and grease; Maintained in good repair; Stored properly when clean.