Cooked?✕
Subway
August 10, 2018 · Fail
🪳cooked
- official resultFail
- resultFail
- inspection typeComplaint
- failed findings13
- critical findings5
Failed findings
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no certified food manager on dutycriticalOfficial wording: Person In Charge Present, Demonstrates Knowledge, And Performs DutiesInspector note: OBSERVED NO PERSON IN CHARGE DURING INSPECTION. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION VIOLATION
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handwashing sink blocked or barecriticalOfficial wording: Adequate Handwashing Sinks Properly Supplied And AccessibleInspector note: OBSERVED NO SOAP AT REAR HAND WASHING SINK IN REAR PREP/ DISH WASHING AREA. INSTRUCTED MANAGER TO PROVIDE SOAP AT REAR HAND WASHING SINK. PRIORITY FOUNDATION VIOLATION 7-38-030(C) • OBSERVED NO PAPER TOWELS AT REAR HAND WASHING SINK IN REAR PREP/ DISH WASHING AREA. INSTRUCTED MANAGER TO PROVIDE PAPER TOWELS AT REAR HAND WASHING SINK. PRIORITY FOUNDATION VIOLATION 7-38-030(C) • OBSERVED REAR HAND WASHING SINK NOT ACCESSIBLE FOR HAND WASHING AND TOMATO SLICER STORED ON TOP OF REAR HAND WASHING SINK. INSTRUCTED MANAGER TO REMOVE TOMATO SLICER. HAND WASHING SINK SHALL BE MAINTAINED AND ACCESSIBLE AT ALL TIMES FOR EMPLOYEE USE. PRIORITY FOUNDATION VIOLATION 7-38-030(C) • OBSERVED NO HAND WASHING SIGNS AT HAND WASHING SINKS. INSTRUCTED MANAGER TO PROVIDE HAND WASHING SIGNS AT ALL HAND WASHING SINKS.
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certified manager paperwork missingcriticalOfficial wording: City Of Chicago Food Service Sanitation CertificateInspector note: OBSERVED NO CERTIFIED MANAGER ON DUTY OR CERTIFICATE POSTED. INSTRUCTED MANAGER TO POST ORIGINAL CHICAGO FOOD SANITATION CERTIFICATE. PRIORITY FOUNDATION VIOLATION 7-38-012
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sick-employee policy not followedcriticalOfficial wording: Management, Food Employee And Conditional Employee; Knowledge, Responsibilities And ReportingInspector note: OBSERVED NO EMPLOYEE HEALTH POLICY AVAILABLE. INSTRUCTED MANAGER TO PROVIDE DOCUMENTATION OF EMPLOYEES RESPONSIBILITY TO INFORM MANAGEMENT OF ANY ILLNESS TRANSMISSIBLE THROUGH FOOD. PRIORITY FOUNDATION VIOLATION 7-38-012A
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staff working while sickcriticalOfficial wording: Procedures For Responding To Vomiting And Diarrheal EventsInspector note: OBSERVED NO CLEAN UP POLICY AVAILABLE FOR VOMITING OR DIARRHEAL EVENTS. INSTRUCTED MANAGER TO PROVIDE CLEAN UP POLICY. PRIORITY FOUNDATION VIOLATION 7-38-005
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surfaces not properly sanitizedOfficial wording: Food-Contact Surfaces: Cleaned & SanitizedInspector note: OBSERVED MOLD BUILDUP INSIDE OF ICE DISPENSER AND NOZZLES ON SODA MACHINE. INSTRUCTED MANAGER TO CLEAN AND SANITIZE ALL SURFACES ON SODA MACHINE. PRIORITY FOUNDATION VIOLATION 7-38-005
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cold food not cold enoughOfficial wording: Proper Cold Holding TemperaturesInspector note: OBSERVED THE FOLLOWING FOODS STORED AT IMPROPER TEMPERATURE INSIDE WALK-IN COOLER: TUNA 73.4F, TERIYAKI CHICKEN 72.3F, STEAK 60.1F- 71.6F, VEGGIE PATTIES 71.3F, CHEESE 70.1F, ROTISSERIE CHICKEN 64.5F, CHICKEN BREAST 48.2F-59.7F, COLD CUT COMBO 59.7F. OBSERVED TO FOLLOWING FOODS STORED AT IMPROPER TEMPERATURE INSIDE SANDWICH PREP COOLER: COLD CUT COMBO 58.6F, TURKEY 57.2F, ROAST BEEF 56.1 F, TERIYAKI CHICKEN 53.8F, TUNA 52.5F, HAM 53.1F, ROTISSERIE CHICKEN 47.7F, STEAK 47.6F. OBSERVED 5 CARTONS OF MILK STORED AT IMPROPER TEMPERATURE 63.2F INSIDE BEVERAGE COOLER. INSTRUCTED MANAGER TO DISCARD APPROXIMATELY 342 LBS AND $880 OF FOOD. ALL COLD TIME/TEMPERATURE CONTROL FOR SAFETY FOOD MUST MAINTAIN 41F OR BELOW DURING STORAGE, PREPARATION, DISPLAY AND SERVICE. PRIORITY VIOLATION 7-38-005
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food prep surfaces dirtyOfficial wording: Proper Cooling Methods Used; Adequate Equipment For Temperature ControlInspector note: OBSERVED THE FOLLOWING COOLERS NOT MAINTAINING PROPER TEMPERATURE :WALK-IN COOLER 64.8F AND BEVERAGE COOLER 57.9F. INSTRUCTED MANAGER TO REPAIR. COOLERS MUST MAINTAIN 41F OR BELOW. COOLERS ARE TAGGED HELD FOR INSPECTION AND MUST NOT BE USED UNTIL REINSPECTED BY CHICAGO DEPARTMENT OF HEALTH. PRIORITY VIOLATION 7-38-005
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pests in the houseOfficial wording: Insects, Rodents, & Animals Not PresentInspector note: OBSERVED OVER 20 MICE DROPPINGS SCATTERED ON BOTTOM SHELF UNDER HOT HOLDING UNIT IN SANDWICH PREP AREA. INSTRUCTED MANAGER TO CALL AN EXTERMINATOR FOR SERVICE, CLEAN AND SANITIZE ALL AREAS. PRIORITY FOUNDATION VIOLATION 7-38-020(A)
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plumbing acting upOfficial wording: Non-Food/Food Contact Surfaces CleanInspector note: OBSERVED DUST BUILDUP AND FOOD DEBRIS ON BOTTOM SHELVES AND SURFACES UNDER SANDWICH PREP COOLERS, COMPRESSOR UNITS UNDER SANDWICH PREP COOLERS, BOTTOM SHELVES UNDER PREP TABLES, INTERIOR OF CABINETS BEHIND FRONT COUNTER, EXTERIOR SURFACES OF OVEN AND HOLDING UNITS BEHIND FRONT COUNTER, SHELVING UNITS IN REAR STORAGE AREAS.
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floors, walls, or ceilings grimyOfficial wording: Physical Facilities Installed, Maintained & CleanInspector note: REMOVE ALL SOILED MOP WATER AND STORE MOP HEADS UPRIGHT TO PROPERLY AIR DRY. • REMOVE ALL UNUSED EQUIPMENT IN REAR STORAGE AREA TO PREVENT PEST HARBORAGE. • FLOORS NEED CLEANING UNDER ALL PREP TABLES, SHELVING UNITS, SINKS ALONG WALLS AND IN ALL CORNERS IN PREP, DISH WASHING, STORAGE, AND OFFICE AREAS. CEILING TILES NEED CLEANING AND PREP AND STORAGE AREAS(DUST BUILDUP). • REPLACE ALL MISSING, STAINED, AND DAMAGED CEILING TILES IN PREP AND STORAGE AREAS.
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All Food Employees Have Food Handler TrainingInspector note: PROVIDE FOOD HANDLER TRAINING FOR ALL EMPLOYEES.
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allergen training missingOfficial wording: Allergen Training As RequiredInspector note: ALL CERIFIED MANAGERS MUST PROVIDE ALLERGEN TRAINING.
What changed since the previous inspection?
Compared with Pass on June 21, 2018: 13 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.