Subway #3333

• official resultPass w/ Conditions
• resultPass w/ Conditions
• inspection typeCanvass
• failed findings3
• critical findings2

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Failed findings

• 📋certified manager paperwork missingcritical
  Official wording: Facilities To Maintain Proper Temperature
  Inspector note: All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. FRONT SANDWICH PREP LINE COOLER NOT MAINTAINED, AMBIENT AIR TEMPERTURE AT 61.3 F. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN COOLER, AMBIENT AIR TEMPERATURE MUST BE 40 F OR BELOW, FOUND DELI MEATS INSIDE COOLER.
  code 2Priority
• 🤒sick-employee policy not followedcritical
  Official wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And Service
  Inspector note: All cold food shall be stored at a temperature of 40F or less. FOUND THE FOLLOWING POTENTIALLY HAZARDOUS FOODS HELD AT IMPROPER TEMPERATURES BETWEEN 48.3 F AND 55.6 F- HAM, TURKEY, SALAMI, BEEF AND BOLOGNA. INSTRUCTED MANAGER ALL POTENTIALLY HAZARDOUS FOODS MUST BE HELD AT 40 F OR BELOW IF HELD COLD. ALL THE ABOVE FOODS VOLUNTARILY DISCARDED AT THIS TIME. FOODS DISCARDED WEIGHT- 10 LBS, VALUED AT $40.00.
  code 3Priority
• 🧫food prep surfaces dirty
  Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
  Inspector note: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. FOUND FOOD BUILD UP ON EXTERIOR OF GREASE TRAP UNDER 3-COMPARTMENT SINK. MUST CLEAN AND MAINTAIN GREASE TRAP.
  code 33

What changed since the previous inspection?

Compared with Pass on July 7, 2011: 3 findings appeared for the first time.

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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.