Pak Sub

• resultPass
• critical violations0
• last inspectedMay 2, 2011
• address6252 S Ashland Ave, Chicago 60636

Is Pak Sub clean?

Pak Sub is currently Pass from Chicago Department of Public Health, from an inspection on May 2, 2011. No critical violations were recorded at that visit. On Cooked's ladder that reads clean 😇.

What did inspectors find at Pak Sub?

These are the violations recorded at the most recent inspection on May 2, 2011, in plain English, with the city's own wording underneath.

• ⚠️Clean Multi-Use Utensils And Single Service Articles Properly Stored: No Reuse Of Single Service Articles • Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use. INVERT CARRYOUT CONTAINERS TO PROTECT FROM DUST, DIRT, CONTAMINATION.
  Clean Multi-Use Utensils And Single Service Articles Properly Stored: No Reuse Of Single Service Articles • Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use. INVERT CARRYOUT CONTAINERS TO PROTECT FROM DUST, DIRT, CONTAMINATION.
• ⚠️Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained • All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. MUST CLEAN AND MAINTAIN THE FOLLOWING: INTERIORS OF ALL REFRIGERATION UNITS, TOPS AND BOTTOMS OF PREP TABLES, ALL STORAGE SHELVES, BULK AND SMALL STORAGE CONTAINERS EXTERIORS, UNDER FRYER, EXTERIOR OF FRYER, INTERIOR BOTTOM CABINET OF FRYER TO REMOVE GREASE, EXTERIOR OF GRILL, HOODED VENTILATION SYSTEM OVER COOKING EQUIPMENT ETC. DEEP FREEZER INTERIOR DOOR IN POOR REPAIR. GARBAGE CONTAINERS EXTERIORS NOT CLEAN; CLEAN AND MAINTAIN. REPLACE DAMAGED GASKETS ON PREP COOLER DOORS.
  Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained • All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. MUST CLEAN AND MAINTAIN THE FOLLOWING: INTERIORS OF ALL REFRIGERATION UNITS, TOPS AND BOTTOMS OF PREP TABLES, ALL STORAGE SHELVES, BULK AND SMALL STORAGE CONTAINERS EXTERIORS, UNDER FRYER, EXTERIOR OF FRYER, INTERIOR BOTTOM CABINET OF FRYER TO REMOVE GREASE, EXTERIOR OF GRILL, HOODED VENTILATION SYSTEM OVER COOKING EQUIPMENT ETC. DEEP FREEZER INTERIOR DOOR IN POOR REPAIR. GARBAGE CONTAINERS EXTERIORS NOT CLEAN; CLEAN AND MAINTAIN. REPLACE DAMAGED GASKETS ON PREP COOLER DOORS.
• ⚠️Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used • The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. MUST CLEAN FLOORS THROUGHOUT UNDER, AROUND AND BEHIND ALL EQUIPMENT. GREASE OBSERVED ON FLOOR BEHIND AND UNDER COOKING EQUIPMENT. DUST, DIRT, CRUMBS AND FOOD PARTICLES UNDER AND BEHIND OTHER EQUIPMENT THROUGHOUT.
  Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used • The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. MUST CLEAN FLOORS THROUGHOUT UNDER, AROUND AND BEHIND ALL EQUIPMENT. GREASE OBSERVED ON FLOOR BEHIND AND UNDER COOKING EQUIPMENT. DUST, DIRT, CRUMBS AND FOOD PARTICLES UNDER AND BEHIND OTHER EQUIPMENT THROUGHOUT.
• ⚠️Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods • The walls and ceilings shall be in good repair and easily cleaned. MUST CLEAN AND MAINTAIN WALLS AROUND AND BEHIND COOKING EQUIPMENT AND OTHER EQUIPMENT THROUGHOUT RESTAURANT. CEILING VENTS NEED CLEANING TO REMOVE DUST OBSERVED. INTERIORS OF LIGHT SHIELDS NEED CLEANING TO REMOVE DUST AND INSECTS. SEAL OPENINGS AROUND LIGHT SWITCH AND PIPE FITTING UNDER SINK IN WASHROOM.
  Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods • The walls and ceilings shall be in good repair and easily cleaned. MUST CLEAN AND MAINTAIN WALLS AROUND AND BEHIND COOKING EQUIPMENT AND OTHER EQUIPMENT THROUGHOUT RESTAURANT. CEILING VENTS NEED CLEANING TO REMOVE DUST OBSERVED. INTERIORS OF LIGHT SHIELDS NEED CLEANING TO REMOVE DUST AND INSECTS. SEAL OPENINGS AROUND LIGHT SWITCH AND PIPE FITTING UNDER SINK IN WASHROOM.
• 🌡️thermometers missing
  Lighting: Required Minimum Foot-Candles Of Light Provided, Fixtures Shielded • Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. A SHIELD IS NEEDED FOR LIGHTS ABOVE DEEP FREEZER IN FRONT PREP AREA; PROVIDE. REPLACE DAMAGED LIGHT SHIELDS IN PREP AREA.
• 🪳pests in the house
  Ventilation: Rooms And Equipment Vented As Required: Plumbing: Installed And Maintained • PROVIDE THREE METAL DRAIN STOPPERS FOR PROPER SET UP OF THREE COMP SINK FOR WASH, RINSE AND SANITIZING. CLEAN SURFACES AROUND EXPOSED HANDSINK AND MAINTAIN. REPAIR LEAK UNDER EXPOSED SINK AND PREP COOLER.
• ⚠️Refrigeration And Metal Stem Thermometers Provided And Conspicuous • All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units. MUST PROVIDE INTERNAL THERMOMETERS FOR ALL REFRIGERATION UNITS AND FREEZERS.
  Refrigeration And Metal Stem Thermometers Provided And Conspicuous • All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units. MUST PROVIDE INTERNAL THERMOMETERS FOR ALL REFRIGERATION UNITS AND FREEZERS.
• 🧻grimy wiping cloths
  Premises Maintained Free Of Litter, Unnecessary Articles, Cleaning Equipment Properly Stored • INSTRUCTED ON PROPER STORAGE OF WET MOPS AND USED WASTE WATER IN MOP BUCKETS. DISPOSE OF WATER IN UTILITY SINK AFTER USING AND HANG MOP WITH MOP HEAD UPWARD TO DRY.
• ⚠️Appropriate Method Of Handling Of Food (Ice) Hair Restraints And Clean Apparel Worn • All employees shall be required to use effective hair restraints to confine hair. ALL FOOD HANDLERS MUST WEAR HAIR RESTRAINTS.
  Appropriate Method Of Handling Of Food (Ice) Hair Restraints And Clean Apparel Worn • All employees shall be required to use effective hair restraints to confine hair. ALL FOOD HANDLERS MUST WEAR HAIR RESTRAINTS.
• ⚠️Food (Ice) Dispensing Utensils, Wash Cloths Properly Stored • ALL TOWELS USED FOR WIPING DOWN COUNTERS AND OTHER GENERAL CLEANING MUST BE STORED IN A SANITIZING SOLUTION.
  Food (Ice) Dispensing Utensils, Wash Cloths Properly Stored • ALL TOWELS USED FOR WIPING DOWN COUNTERS AND OTHER GENERAL CLEANING MUST BE STORED IN A SANITIZING SOLUTION.

When was Pak Sub last inspected?

Pak Sub has 4 inspections on record going back to November 9, 2010.

Pak Sub vs West Englewood

West Englewood runs 64% clean across 399 tracked restaurants — 254 clean, 56 mid, 85 cooked.

Against the 399 spots Cooked tracks in West Englewood, this one comes out cleaner than 38% of them.

Other spots in West Englewood

• ? 63Rd St Maxwell Street
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• ✓ Seashell Fish & Chicken
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• ✓ Snapper Steak & Lemonade
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• ✓ Hermitage Food & Tobacco, Inc
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• ✕ Royal Catering Services,Llc
  cooked · September 27, 2011

See every restaurant inspection in West Englewood →

How Chicago grades restaurants

Chicago does not use letter grades. Every inspection ends in one of three official results: Pass, Pass with Conditions, or Fail. Pass with Conditions means violations were found but corrected on the spot or under a deadline — the restaurant is open, with homework. A Fail means serious violations went uncorrected, and it usually brings a re-inspection within days. Chicago also flags “priority” violations, the ones most likely to actually make someone sick. Cooked reads Pass as clean, Pass with Conditions as mid, and Fail as cooked, and shows the itemized violations behind each result.

Source: Chicago Department of Public Health via Chicago Data Portal. Cooked refreshes this data daily — this listing's most recent inspection is dated May 2, 2011. Inspection results describe one moment in a kitchen's life, not a permanent verdict.