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Subway

July 23, 2012 · Fail

🪳cooked

official resultFail
resultFail
inspection typeComplaint
failed findings7
critical findings2

Failed findings

certified manager paperwork missingcritical

Official wording: Facilities To Maintain Proper Temperature
Inspector note: REFRIGERATED SANDWICH STATION TABLE NOT MAINTAINING ADEQUATE AIR TEMPERATURE, AIR TEMP RECORDED AT 44.5F-INSTRUCTED TO TURN TEMPERATURE DIAL UP, UNIT MUST MAINTAIN AN AIR TEMP OF 40 DEGREES OR BELOW /- 2 DEGREES-CITATION ISSUED-CRITICAL 7-38-005(A).
code 2Priority
sick-employee policy not followedcritical

Official wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And Service
Inspector note: CREAM OF BROCCOLI SOUP -128.3F, ROAST BEEF-46.1F-52.3F, CHICKEN-52.3F, CHICKEN- 53.4F, PEPPERONI-54.5F, SALAMI-53.5F, BEEF-55.1F- ALL HOT FOODS MUST BE HELD AT 140F OR ABOVE AND ALL COLD POTENTIALLY HAZARDOUS FOODS MUST BE HELD AT 40 DEGREES OR BELOW-CITATION ISSUED-CRITICAL-7-38-005(A). ALL PRODUCT FOUND AT IMPROPER TEMPS VOLUNTARILY DISCARDED(50LB VALUED AT $50.00)
code 3Priority
toxic items stored near food

Official wording: No Evidence Of Rodent Or Insect Outer Openings Protected/Rodent Proofed, A Written Log Shall Be Maintained Available To The Inspectors
Inspector note: FINDINGS: OBSERVED 4 SMALL ROACHES ON WALL ABOVE PREP TABLE AND ON WALL BY STORAGE RACK ACROSS FROM PREP TABLE IN SAME REAR FOOD PREP AREA -MUST REQEST VISIT FROM PEST CONTROL AND SEAL UP ALL CRACKS AND OPENINGS. CITATION ISSUED-SERIOUS 7-38-020.
code 18
hot/cold holding temps off

Official wording: * Certified Food Manager On Site When Potentially Hazardous Foods Are Prepared And Served
Inspector note: NO CERTIFIED MGR. ON PREMISES AT TIME OF INVESTIGATION -CITATION ISSUED-SERIOUS 7-38-012
code 21
food prep surfaces dirty

Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
Inspector note: CLEAN THE FOLLOWING: COUNTERS IN FRONT FOOD PREP AREA WHERE MICROWAVE OVENS ARE STORED, ALL OTHER UNCLEAN SURFACES THROUGHOUT.
code 33
Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used

Inspector note: DETAIL CLEAN ALL FLOORS ALONG ALL WALL BASES, IN CORNERS, UNDERNEATH AND BEHIND ALL HEAVY EQUIPMENT THROUGHOUT(FOOD DEBRIS etc).
code 34
Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods

Inspector note: ADJUST LIGHT SHIELDS IN FRONT FOOD PREP AREA. SEAL ALL LOOSE BASEBOARDS(WALL COVES) THROUGHOUT.
code 35

What changed since the previous inspection?

Compared with Pass on January 30, 2012: 4 findings appeared for the first time. 3 findings recurred. 3 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.