Cooked?✓!
Subway
February 27, 2013 · Pass w/ Conditions
😬mid
- official resultPass w/ Conditions
- resultPass w/ Conditions
- inspection typeCanvass
- failed findings3
- critical findings0
Failed findings
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hot/cold holding temps offOfficial wording: * Certified Food Manager On Site When Potentially Hazardous Foods Are Prepared And ServedInspector note: NO FOOD CERTIFIED MANAGER ON DUTY WITH A CITY OF CHICAGO SANITATION CERTIFICATE, WHILE POTENTIALLY HAZARDOUS FOODS ARE COOKED AND SERVED, AT THIS TIME OF INSPECTION, INSTRUCTED TO ENROLL IN A CLASS AND A CERTIFIED MANAGER MUST BE ON DUTY AT ALL TIMES FOODS ARE COOKED AND PREPARED, Cold Tuna Cold-Hold Unit 38.90 °F Cold Deli Meat Cold-Hold Unit 39.40 °F Hot Chicken Hot-Hold Unit 147.90 °F Hot MEATBALLS Hot-Hold Unit 141.90 °F SERIOUS CITATION ISSUED: 7-38-012
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Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning MethodsInspector note: MUST CLEAN CEILING VENTS ABOVE COOKING EQUIPMENT
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food improperly labeledOfficial wording: Toilet Room Doors Self Closing: Dressing Rooms With Lockers Provided: Complete Separation From Living/Sleeping QuartersInspector note: MUST STORE EMPLOYEES BELONGINGS ONE DESIGNATED AREA, NICE AND NEATLY, AWAY FROM FOOD ITEMS
What changed since the previous inspection?
Compared with Pass on March 8, 2012: 2 findings appeared for the first time. 1 finding recurred. 2 previous findings did not recur.
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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.