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Subway

September 7, 2011 · Pass w/ Conditions

😬mid

official resultPass w/ Conditions
resultPass w/ Conditions
inspection typeComplaint
failed findings5
critical findings2

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Failed findings

food received at unsafe tempscritical

Official wording: Hand Washing Facilities: With Soap And Sanitary Hand Drying Devices, Convenient And Accessible To Food Prep Area
Inspector note: Adequate and convenient hand washing facilities shall be provided for all employees. POOR HYGIENIC PRACTICES.FOUND BOTH EXPOSED HAND SINK IN FRONT AND REAR AREA WITHOUT PAPER TOWELS IN PARE TOWEL DISPENSERS.OBSERVED EMPLOYEE WASHING HAND AND DRYING THEM AT APRON.FOOD WAS SERVED AT CUSTOMERS AT PRESENT TIME.INSTRUCTED TO PROVIDE PAPER TOWELS OR ANY HAND DRYING DEVICE TO MINIMIZE SOURCE OF CROSS CONTAMINATION.EMPLOYEE STATED SHE AWAITING FOR DELIVERY.BOUGHT PAPER TOWELS.CRITICAL VIOLATION:7-38-030 H000074226-14
code 12Priority
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.FOUND SOUP STORED(1/4 OF CONTAINER)IN HOT HOLDING UNIT AT TEMP OF 100.2F(WATER TEMP WAS AT 101.4),ALSO OBSERVED EMPLOYEE DISCARDING CHICKEN PATTIES THAT WAS STORED INSIDE THE FRONT HOT HOLDING UNIT,WHICH WATER TEMPERATURE WAS AT 96F.SHE STATED THAT FOO WAS LEFT IN CONTAINERS FROM THE NIGHT BEFORE.INSTRUCTED FOOD MUST BE REMOVED AND USE COOLING PROCESS PRIOR TO STORE IT,ALSO FOOD MUST BE REHEATED AT 165F AND ABOVE PRIOR TO STORE INSDE HOT HOLDING UNIT. NO PROOF OF TIME AND TEMPERATURE LOG PROVIDED.STORE OPENS AT 7:00 AM.FOOD DISCARDED POUND 5, VALUE 10.CRITICAL VIOLATION:7-38-005(A) H000074227-15
code 3Priority
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 HANDLER ON PREMISES WHILE POTENTIALLY HAZARDOUS FOOD WERE SERVED AND REHEATED(SOUP ,CHICKEN, MEAT BALL, SERVED LUNCH MEAT(HAM, TURKEY, BEEF ETC.).EMPLOYEE CALLED THE CERTIFIED MANAGER.MR MOHAMMAD MEHBOOB JAN HAS A CITY SANITATION CERTIFICATE HOWEVER HE WAS NOT ON PREMISES. NO OTHER EMPLOYEE WAS ENROLLED TO CLASS.SERIOUS VIOLATION:7-38-012 H000074226-14
code 21
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. CLEAN SURFACE OF COUNTER TOP UNDER THE MICROWAVE.FOOD DEBRIS.
code 33
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. ELEVATE STORED FOOD ON FLOOR IN WALK-IN FREEZER.ELEVATED 6" FROM FLOOR.
code 34

What changed since the previous inspection?

Compared with Pass on July 28, 2010: 4 findings appeared for the first time. 1 finding recurred.

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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.