PASS W/ CONDITIONS
Risk 1 (High)
SUBWAY SANDWICH & SALAD Gets Conditional Pass on Health Inspection - Chicago Restaurant
January 5, 2023
Canvass
License #1243910
3
Total Violations
2
Critical
1
Major
Violations Cited by Chicago Health Inspector
3
Violation #21
CRITICAL
Violation Details
PROPER HOT HOLDING TEMPERATURES - Comments: FOUND IMPROPER HOT HOLDING TEMPERATURES OF TIME/TEMPERATURE CONTROL FOR SAFETY FOOD SOUP AT 128F LOCATED IN HOT HOLDING UNIT IN FRONT PREP. INSTRUCTED TO PROVIDE A MINIMUM HOT HOLDING TEMPERATURE OF 135F. INSTRUCTED TO DISCARD AND DENATURE A HALF GALLON OF SOUP, WHICH COST $20. PRIORITY VIOLATION 7-38-005. CITATION ISSUED.
Why This Matters
Temperatures above 41°F allow rapid bacterial multiplication, doubling every 20 minutes.
Food Code Requirement
Cold foods must be held at 41°F or below.
Specific Requirements
Maintain 41°F or below; Check temperatures regularly; Properly functioning refrigeration; Thermometers in all units; Keep doors closed.
CDPH Food Code: Section 3-501.16(A)(2)
Violation #22
CRITICAL
Violation Details
PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED TIME/TEMPERATURE CONTROL FOR SAFETY FOODS (SLICED TOMATOES, A VARIETY OF SOUPS, AND CHILI) AT IMPROPER COLD HOLDING TEMPERATURES RANGING FROM 55F - 50F LOCATED IN REACH IN COOLER IN FRONT PREP. INSTRUCTED TO DISCARD AND DENATURE ALL SAID TCS FOODS; 40LBS OF FOOD AT $100. INSTRUCTED TO MAINTAIN A MINIMUM COLD HOLDING TEMPERATURE OF 41F AT ALL TIMES. PRIORITY VIOLATION. 7-38-005. CITATION CONSOLIDATED WITH ABOVE VIOLATION.
Why This Matters
Temperatures below 135°F allow bacteria to multiply, especially spore-formers that survive cooking.
Food Code Requirement
Hot foods must be held at 135°F or above.
Specific Requirements
Maintain 135°F or above; Check temperatures regularly; Proper hot holding equipment; Cannot reheat in hot holding units.
CDPH Food Code: Section 3-501.16(A)(1)
Violation #22
CRITICAL
Violation Details
PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED TIME/TEMPERATURE CONTROL FOR SAFETY FOODS (SLICED TOMATOES, A VARIETY OF SOUPS, AND CHILI) AT IMPROPER COLD HOLDING TEMPERATURES RANGING FROM 55F - 50F LOCATED IN REACH IN COOLER IN FRONT PREP. INSTRUCTED TO DISCARD AND DENATURE ALL SAID TCS FOODS; 40LBS OF FOOD AT $100. INSTRUCTED TO MAINTAIN A MINIMUM COLD HOLDING TEMPERATURE OF 41F AT ALL TIMES. PRIORITY VIOLATION. 7-38-005. CITATION CONSOLIDATED WITH ABOVE VIOLATION.
Why This Matters
Temperatures below 135°F allow bacteria to multiply, especially spore-formers that survive cooking.
Food Code Requirement
Hot foods must be held at 135°F or above.
Specific Requirements
Maintain 135°F or above; Check temperatures regularly; Proper hot holding equipment; Cannot reheat in hot holding units.
CDPH Food Code: Section 3-501.16(A)(1)
Health Department Information
Department
Chicago Department of Public Health (CDPH)
Division
Food Protection Program
Report Issues
Call 311 or File Online
More Information
CDPH Food Protection