Subway Sandwiches

May 22, 2019 · Fail

🪳cooked

official resultFail
resultFail
inspection typeCanvass
failed findings9
critical findings1

Failed findings

staff working while sickcritical

Official wording: Procedures For Responding To Vomiting And Diarrheal Events
Inspector note: INSTRUCTED TO PROVIDE COMPLETE VOMIT AND DIARRHEAL SPILL KIT. PRIORITY FOUNDATION 7-38-005 NO CITATION ISSUED
code 5Priority
cold food not cold enough

Official wording: Proper Cold Holding Temperatures
Inspector note: FOUND TCS FOODS AT IMPROPER TEMPERATURE REQUIREMENT DURING STORAGE OVERNIGHT INSIDE REACH IN COOLER WITH AN AIR TEMPERATURE OF 46.3F. IMPROPER INTERNAL TEMPERATURE OF THE FOLLOWING FOOD PRODUCTS: TUNA SALAD AT 46.8F, ROAST BEEF AT 49.8F SLICED HAM AT 47.2F, SLICED TURKEY AT 46.2F, SALAMI AT 46.8F, SPICY SALAMI AT 47.1F, CHICKEN ONION AT 46.9F, SPICY CHICKEN AT 46.2F. SCRAMBLED EGGS AT 49.3F. INSTRUCTED MANAGER, TCS FOODS MUST MAINTAIN COLD HOLDING TEMPERATURE OF 41.0F OR BELOW AND HOT HOLDING TEMPERATURE OF 135 AND ABOVE. MANAGER DISCARDED THE SAID FOOD PRODUCTS. TOTAL VALUE $ 150.00 TOTAL WEIGHT 20 LBS. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.
code 22
food not cooled down right

Official wording: Proper Date Marking And Disposition
Inspector note: INSTRUCTED TO PROPERLY LABEL AND DATE READY TO EAT TCS FOODS HELD OVER 24 HOURS INSIDE COOLERS. MUST IDENTIFY PRODUCT SHELF LIFE OR "CONSUME BY" DATING (7 DAYS FROM PREPARATION DATE). PRIORITY FOUNDATION VIOLATION 7-38-005 NO CITATION ISSUED
code 23
food prep surfaces dirty

Official wording: Proper Cooling Methods Used; Adequate Equipment For Temperature Control
Inspector note: OBSERVED REACH-IN COOLER WITH TCS FOODS NOT MAINTAINING PROPER TEMPERATURE WITH AN AIR TEMPERATURE OF 46.3F. (NOTED CONDENSER WITH EXCESSIVE ICE ACCUMULATION). INSTRUCTED MANAGER COLD HOLDING UNIT OR PREP COOLER MUST PROVIDE AN AIR TEMPERATURE OF BELOW 41.0F AND BELOW. NOTED: TCS FOODS FROM VIOLATION #22 STORED OVERNIGHT AT THE SAID REACH-IN COOLER. PRIORITY VIOLATION 7-38-005 CITATION ISSUED
code 33
Hot & Cold Water Available; Adequate Pressure

Inspector note: OBSERVED PREMISES WITH INSUFFICIENT HOT RUNNING WATER WHEN ONE COMPARTMENT OF THE 3 COMPARTMENT SINK IS FILLED AND FILL THE SECOND COMPARTMENT, THE WATER TEMPERATURE FALLS FROM 115F TO 98.1F. INSTRUCTED FIX OR PROVIDE LARGER HOT WATER TANK. PRIORITY VIOLATION 7-38-030 (C) CITATION ISSUED
code 50
Sewage & Waste Water Properly Disposed

Inspector note: FOUND WASTE WATER BACKING UP FROM FLOOR AN OPEN DRAIN WHEN WATER IS RELEASED FROM ONE COMPARTMENT OF THE 3 COMPARTMENT SINK (IN REAR PREP/DISHWASHING AREA). INSTRUCTED TO REPAIR. PRIORITY VIOLATION 7-38-030 (C) CITATION ISSUED
code 52
floors, walls, or ceilings grimy

Official wording: Physical Facilities Installed, Maintained & Clean
Inspector note: INSTRUCTED TO REORGANIZE REAR AND FRONT STORAGE AREA. FOOD AND NON FOOD ITEMS MUST BE STORED 6" OFF THE FLOOR FOR EASY ACCESS ON CLEANING.
code 55
allergen training missing

Official wording: Allergen Training As Required
Inspector note: UPGRADED TO VIOLATION #60
code 58
Previous Core Violation Corrected

Inspector note: PREVIOUS CORE VIOLATION NOT CORRECTED FROM INSPECTION REPORT # 2184244 ISSUED ON 07-05-2018 #58 - PA 100-0367: **C** Allergen Training - All certified food service sanitation managers employed by a restaurant must receive or obtain training in basic allergen awareness principles within 30 days after employment and every 3 years thereafter. Training programs must be accredited by the American National Standards Institute or another reputable accreditation agency under the ASTM International E2659-09 (Standard Practice for Certificate Programs). PERSON WITH CITY OF CHICAGO FOOD SANITATION CERTIFICATE HAS NO ALLERGEN TRAINING. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION 7-42-090 CITATION ISSUED
code 60

What changed since the previous inspection?

Compared with Pass w/ Conditions on July 17, 2018: 8 findings appeared for the first time. 1 finding recurred. 1 previous finding did not recur.

Browse this restaurant's inspections

More restaurants in Albany Park

See every restaurant in Albany Park →

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.