SUBWAY SANDWICHES AND SALAD Fails Health Inspection - Chicago Restaurant

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: OBSERVED IMPROPER TEMPERATURE OF FRONT 2- DOOR PREP COOLER AT 52.5F WITH POTENTIALLY HAZARDOUS FOODS STORED INSIDE FOR SALE.A HELD FOR INSPECTION TAG PLACED ON UNIT.OBSERVED ICE BUILD UP ON INTERIOR PARTS OF COOLER.ONCE REPAIRED FAX LETTER TO (312)746-4240 WHEN READY.MUST HAVE COLD HOLDING UNIT AT 40.0F OR BELOW.(CRITICAL 7-38-005A)

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.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: OBSERVED IMPROPER TEMPERATURES OF POTENTIALLY HAZARDOUS FOODS STORED INSIDE ABOVE MENTIONED PREP COOLER SUCH AS .5LB COOKED EGGS 46.4F,2LBS. SHREDDED LETTUCE 50.0F,2LBS. SPINACH 52.5F.PRODUCT WAS DISCARDED BY MANAGER.MUST HAVE COLD HOLDING FOODS AT 40.0F OR BELOW.APPX.4.5LBS.$7.(CRITICAL 7-38-005A)

Ill food workers cause 70% of foodborne outbreaks. Proper reporting prevents transmission of Norovirus, Hepatitis A, Salmonella, and other serious diseases.

All food employees must understand and follow health reporting requirements and food safety responsibilities.

Employees must: Report illness symptoms and exposures; Be excluded/restricted when ill; Understand their role in preventing foodborne illness; Follow proper hygiene practices; Have signed health policy on file.

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA - Comments: OBSERVED HAND WASHING FACILITIES NOT MAINTAINED.OBSERVED FRONT PREP AREA HAND SINK WITH A PIZZA CUTTER INSIDE OF HAND SINK BASIN AND NO HAND DRYING DEVICE AT SAME.ALSO,REAR PREP AREA HAND SINK COLD WATER FAUCET STRIPPED AND SPINNING AROUND AND NO COLD RUNNING WATER.MANAGER REPAIRED FAUCET HANDLE AT THIS TIME OF INSPECTION. TOWELS ARE NOW PROVIDED AT SINK.MUST KEEP HAND SINK ACCESSIBLE AT ALL TIMES.(CRITICAL 7-38-030)

Missing supplies prevent proper handwashing, forcing inadequate cleaning that spreads pathogens.

All handwashing sinks must have soap and hand drying provisions.

Soap in dispensers at each sink; Paper towels in dispensers or air dryers; Supplies maintained during all hours; Waste receptacles if paper towels used.

DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED - Comments: OBSERVED DISH WASHING FACILITIES NOT MAINTAINED.OBSERVED FLOOR DRAIN AT 3- COMPARTMENT SINK OVERFLOWING AND POOLING ONTO FLOOR AND SLOW DRAINING WHEN WATER IS RELEASED FROM SINK.MUST REPAIR AND MAINTAIN.(SERIOUS 7-38-030)

Inadequate facilities prevent proper cleaning and sanitization of equipment.

Warewashing facilities must meet design and operational requirements.

3-compartment sink with drainboards; Mechanical dishwasher with proper temperatures; Test strips; Thermometers; Adequate size.

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: PREVIOUS MINOR VIOLATIONS FROM REPORT #2059313 5/30/17 NOT CORRECTED.#32-REACH IN COOLER AT FRONT PREP AREA IN NEED OF DEFROSTING.MUST REMOVE CARDBOARD FROM STORAGE SHELVES.#33-DRINK DISPENSER IN NEED OF CLEANING TO REMOVE ALL BUILD UP.#37-WASHROOM IN NEED OF DETAIL CLEANING.#38-BACK FLOW DEVICE ON MOPSINK IN NEED OF REPAIR.MUST REPAIR AND MAINTAIN.(SERIOUS 7-42-090)

Specialized processes without proper controls can create deadly toxins like botulism.

Special processes require approved HACCP plans or variances.

Written HACCP plan for: Vacuum packaging; Sous vide; Smoking for preservation; Curing; Using additives. Plan must be approved by CDPH.

This violation was corrected during the inspection.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: MUST REMOVE RUST FROM WALK IN COOLER SHELVING UNITS.

Unapproved processes may lack critical safety controls.

Variance required before conducting specialized food processes.

Submit application to CDPH; Include HACCP plan; Await approval before starting; Maintain all required records.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: MUST CLEAN FOOD DEBRIS FROM FLOOR THROUGHOUT PREP AREAS.

Damaged floors harbor bacteria and create safety hazards.

Floors must be smooth, cleanable, and maintained.

Smooth, non-porous in food areas; Properly sloped to drains; Coving at wall junctures; Kept clean; Good repair.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: MUST CLEAN DUST BUILD UP FROM VENTILATION VENTS.MUST REPAIR OR REPLACE STAINED CEILING TILES IN DINING AREA.

Damaged surfaces cannot be properly cleaned and may harbor pests.

Walls and ceilings must be smooth, cleanable, and in good repair.

Smooth, washable surfaces in food areas; Light colored; No holes or cracks; Clean and maintained.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: MUST CLEAN DUST BUILD UP FROM VENTILATION VENTS.MUST REPAIR OR REPLACE STAINED CEILING TILES IN DINING AREA.

Damaged surfaces cannot be properly cleaned and may harbor pests.

Walls and ceilings must be smooth, cleanable, and in good repair.

Smooth, washable surfaces in food areas; Light colored; No holes or cracks; Clean and maintained.