Quizno's

October 6, 2010 · Fail

🪳cooked

official resultFail
resultFail
inspection typeComplaint
failed findings11
critical findings2

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Failed findings

sick-employee policy not followedcritical

Official wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And Service
Inspector note: All hot food shall be stored at a temperature of 140F or higher.OBSERVED IMPROPER TEMPERATURES OF READY TO EAT FOODS IN HOT HOLDING UNIT STEAK 109.5F,CHICKEN STRIPS 105.6F,SHREDDED CHICKEN 108.6F.NO TIME & TEMPERATURE LOGS AVAILABLE TO VIEW.PRODUCT WAS VOLUNTARILY DUMPED & DENATURED.APPX.13LBS. $56.
code 3Priority
hand hygiene slippingcritical

Official wording: Hands Washed And Cleaned, Good Hygienic Practices; No Bare Hand Contact With Ready-To-Eat Foods.
Inspector note: All employees who handle food shall wash their hands as often as necessary to maintain a high degree of personal cleanliness and should conform to hygienic practices prescribed by the Board of Health.OBSERVED POOR HYGIENIC PRACTICES BY FOOD HANDLER HANDLING MONEY,TALKING ON TELEPHONE & CUTTING READY TO CHICKEN AND NOT ONCE DID HE WASH HIS HANDS AFTER EACH POSSIBLE CONTAMINATION.INSTRUCTED HIM TO WASH HANDS AFTER EVERY POSSIBLE CONTAMINATION.
code 6Priority
Outside Garbage Waste Grease And Storage Area; Clean, Rodent Proof, All Containers Covered

Inspector note: The area outside of the establishment used for the storage of garbage shall be clean at all times and shall not constitute a nuisance.OBSERVED OUTSIDE GARBAGE DUMPSTER AREA NOT MAINTAINED.OBSERVED SEVERAL BOXES,PLASTIC BAGS ON GROUND AROUND DUMPSTER.MUST REMOVE & MAINTAIN.
code 19
hot/cold holding temps off

Official wording: * Certified Food Manager On Site When Potentially Hazardous Foods Are Prepared And Served
Inspector note: A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served.NO CERTIFIED FOOD MANAGER ON SITE WHILE READY TO EAT FOODS ARE BEING PREPARED & SERVED SUCH AS CHICKEN,STEAK,ETC.MUST BE ON SITE AT ALL TIMES.
code 21
* Inspection Report Summary Displayed And Visible To All Customers

Inspector note: One copy of the Food Inspection Report Summary must be displayed and visible to all customers.NO INSPECTION SUMMARY REPORT POSTED TO VIEW AT THIS TIME.MUST POST IN PLAIN VIEW OF ESTABLISHMENT AT ALL TIMES.
code 28
Food In Original Container, Properly Labeled: Customer Advisory Posted As Needed

Inspector note: All food not stored in the original container shall be stored in properly labeled containers.MUST LABLE FOOD STORAGE CONTAINERS ON SHELVING UNIT.
code 30
Clean Multi-Use Utensils And Single Service Articles Properly Stored: No Reuse Of Single Service Articles

Inspector note: 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.MUST STORE PLASTIC WEAR PROPERLY.
code 31
Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained

Inspector note: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.MUST REPAIR OR REPLACE WORN DOOR GASKETS ON PREP COOLER.
code 32
Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used

Inspector note: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.MUST CLEAN FLOOR & DRAIN AT 1-COMPARTMENT SINK.
code 34
Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods

Inspector note: The walls and ceilings shall be in good repair and easily cleaned.MUST CAULK FRONT WINDOW TRIM.MUST REPAIR OR REPLACE LOOSE WALL BASE AT SODA STORAGE CABINET.
code 35
grimy wiping cloths

Official wording: Premises Maintained Free Of Litter, Unnecessary Articles, Cleaning Equipment Properly Stored
Inspector note: All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors.MUST REMOVE ARTICLES FROM IN BETWEEN EQUIPMENT.
code 41

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About this record

This record comes from Chicago Department of Public Health. Cooked keeps the official result and wording separate from its plain-English explanation so you can verify what the inspector actually published.

Source: Chicago Data Portal.