SUBWAY SANDWICHES AND SALAD Gets Conditional Pass on Health Inspection - Chicago Restaurant

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: NO HANDWASH SIGNAGE AT HANDWASH SINK IN TOILET ROOM. INSTD TO PROVIDE AND MAINTAIN

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: TCS FOODS AT IMPROPER TEMPERATURES AT HOT HOLDING UNIT: SOUP AT 112.0F AND CHILI 98.0F. INSTD TO MAINTAIN FOOD AT PROPER HOT HOLDING TEMPERATURES OF 135.0F OR ABOVE AT ALL TIMES. CITATION ISSUED 7-38-005(A) PRIORITY

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: TCS FOODS AT IMPROPER COLD HOLDING TEMPERATURES AT COLD HOLD UNIT AT FRONT SERVICE LINE: TURKEY 50.1F, STEAK 49.0F, TUNA 47.9F, HAM 47.6, DELI MEATS 46.0F-49.0F. EGG PATTIES AT IMPROPER COLD HOLDING TEMPERATURE OF 47.1F IN 2 DOOR REACH IN COOLER BEHIND SERVICE LINE. ALL SAID PRODUCT DISCARDED AND DENATURED, APPROX 50LBS $200 VALUE. PRIORITY VIOLATION 7-38-005. SEE ABOVE FOR VIOLATION ISSUED

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: COLD HOLD UNIT AT IMPROPER TEMPERATURE OF 52.0F. 2 DOOR COOLER BEHIND COLD HOLD UNIT AT IMPROPER TEMPERATURE OF 50.0F. BOTH COOLERS TAGGED AT THIS TIME AND HELD FOR INSPECTION. INSTD TO REPAIR UNITS TO BE ABLE TO MAINTAIN PRODUCT TEMPERATURE OF 41.0F OR BELOW. CITATION ISSUED 7-38-005 PRIORITY

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: COLD HOLD UNIT AT IMPROPER TEMPERATURE OF 52.0F. 2 DOOR COOLER BEHIND COLD HOLD UNIT AT IMPROPER TEMPERATURE OF 50.0F. BOTH COOLERS TAGGED AT THIS TIME AND HELD FOR INSPECTION. INSTD TO REPAIR UNITS TO BE ABLE TO MAINTAIN PRODUCT TEMPERATURE OF 41.0F OR BELOW. CITATION ISSUED 7-38-005 PRIORITY

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.