SUBWAY SANDWICH & SALAD Gets Conditional Pass on Health Inspection - Chicago Restaurant

CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE - Comments: OBSERVED NO CERTIFIED FOOD MANAGER ON SITE WITH A VALID CITY OF CHICAGO CERTIFIED FOOD MANAGER CERTIFICATE, WHILE OPEN AND OPERATING. THE CERTIFICATE POSTED EXPIRED ON 04/10/2024. INSTRUCTED A CERTIFIED FOOD MANAGER MUST BE ON SITE AT ALL TIMES WITH AN UPDATED CERTIFIED FOOD MANAGER CERTIFICATE, WHILE OPEN AND OPERATING. PRIORITY FOUNDATION VIOLATION 7-38-012, CITATION ISSUED

Lack of certification indicates potential gaps in food safety knowledge, increasing risk of improper food handling and foodborne illness.

Valid City of Chicago Food Service Sanitation Certificate required and must be posted.

Certificate must be: Current and valid; Posted conspicuously in public view; Held by person in charge during all operating hours; Renewed before expiration date.

HANDS CLEAN & PROPERLY WASHED - Comments: OBSERVED FOOD HANDLER RINSE HANDS IN THE THREE COMPARTMENT SINK. INSTRUCTED MUST WASH HANDS IN DESIGNATED HANDWASHING SINK AT ALL TIMES. PRIORITY FOUNDATION 7-38-010, CITATION ISSUED

Improper sanitization fails to kill pathogens, allowing contaminated equipment to spread illness throughout facility.

Sanitizing solutions and rinse water must meet specific requirements for effectiveness.

Chemical sanitizers: Chlorine 50-100 ppm, Quaternary ammonium 200-400 ppm, Iodine 12.5-25 ppm; Hot water: 171°F for 30 seconds or 180°F at dish surface; Test strips required; Proper contact time.

THERMOMETERS PROVIDED & ACCURATE - Comments: OBSERVED NO THERMOMETERS INSIDE REFRIGERATION UNIT CONSPICUOUSLY POSTED TO MONITOR THE AMBIENT TEMPERATURE OF THE EQUIPMENT. INSTRUCTED TO EQUIP ALL REFRIGERATION UNITS WITH ACCURATE AND WORKING THERMOMETERS AT ALL TIMES.

Inadequate lighting prevents detection of contamination and pests.

Adequate protected lighting required in all areas.

50 foot-candles at prep surfaces; 20 foot-candles at 30 inches in storage; Shielded bulbs over exposed food; Clean fixtures.

THERMOMETERS PROVIDED & ACCURATE - Comments: OBSERVED NO THERMOMETERS INSIDE REFRIGERATION UNIT CONSPICUOUSLY POSTED TO MONITOR THE AMBIENT TEMPERATURE OF THE EQUIPMENT. INSTRUCTED TO EQUIP ALL REFRIGERATION UNITS WITH ACCURATE AND WORKING THERMOMETERS AT ALL TIMES.

Inadequate lighting prevents detection of contamination and pests.

Adequate protected lighting required in all areas.

50 foot-candles at prep surfaces; 20 foot-candles at 30 inches in storage; Shielded bulbs over exposed food; Clean fixtures.