SUBWAY SANDWICHES Passes Health Inspection - Chicago Restaurant

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: OBSERVED TWO SHEET TRAYS AND A BLACK BIN STORED ON THE TOP OF THE SHELVING UNDER THE VENTILATION SYSTEM IN THE WALK-IN COOLER FILLED WITH WATER. THE WATER WAS DRIPPING FROM THE VENTILATION SYSTEM. INSTRUCTED TO REMOVE ALL FOOD ITEMS FROM SAID SHELVING UNIT AND REPAIR THE LEAK FROM THE VENTILATION SYSTEM IN THE WALK-IN COOLER.

Contamination during preparation is a leading cause of foodborne illness.

Prevent contamination during all food handling.

Minimize bare hand contact; Prevent cross-contamination; Use clean equipment; Proper employee hygiene.

PERSONAL CLEANLINESS - Comments: OBSERVED ONE FOOD HANDLER WITH A DIAMOND RING AND A BRACELET ON WHILE PREPARING FOOD FOR CUSTOMERS' CONSUMPTION. INSTRUCTED TO HAVE FOOD HANDLERS WEAR APPROPRIATE JEWELRY WHILE PREPARING FOOD.

Poor personal hygiene transfers contaminants to food.

Food handlers must maintain personal cleanliness.

Clean outer clothing; Hair restraints; Short, clean fingernails; No jewelry except plain ring; Clean hands and arms.

UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED - Comments: OBSERVED FOOD TRAYS AND FOOD BASKETS STORED AT THE FRONT PREP AREA NEAR THE HANDWASHING SINK WITHOUT A SPLASH GUARD. INSTRUCTED TO RELOCATE SAID UTENSILS TO PREVENT POSSIBLE CONTAMINATION.

Clutter harbors pests and prevents proper cleaning.

Facility must be free of unnecessary items and litter.

Remove unnecessary equipment; No litter; Organized storage; No living quarters; Personal items in designated areas.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED SLIGHT LEAKING FROM THE VENTILATION SYSTEM IN THE WALK-IN COOLER ABOVE FOOD STORAGE, AND SHELVING UNITS. INSTRUCTED TO REPAIR SAID LEAK AND MAINTAIN.

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED A COLD HOLDING UNIT IN THE FRONT PREP AREA WITH AN INADEQUATE TEMPERATURE GAUGE. THE TEMPERATURE GAUGE READ 48 F, BUT THE FOOD IN THE COLD HOLDING UNIT WAS ALL MEETING COMPLIANCE OF 41 F OR BELOW. INSTRUCTED TO REPAIR OR EQUIP THE COLD HOLDING UNIT WITH AN ADEQUATE THERMOMETER FOR THE UNITS AMBIENT AIR TEMPERATURE.

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: OBSERVED LEAKING AT THE THREE-COMPARTMENT SINK WHEN THE COMPARTMENTS ARE DRAINING. INSTRUCTED TO REPAIR AND MAINTAIN SAID SINK.

Backflow can contaminate entire water supply with sewage or chemicals.

Plumbing must be properly installed with backflow prevention.

Air gaps at fixtures; Backflow preventers on connections; No cross-connections; Annual testing of devices; Proper drainage.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: OBSERVED LEAKING AT THE THREE-COMPARTMENT SINK WHEN THE COMPARTMENTS ARE DRAINING. INSTRUCTED TO REPAIR AND MAINTAIN SAID SINK.

Backflow can contaminate entire water supply with sewage or chemicals.

Plumbing must be properly installed with backflow prevention.

Air gaps at fixtures; Backflow preventers on connections; No cross-connections; Annual testing of devices; Proper drainage.