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Subway

July 11, 2014 · Pass w/ Conditions

😬mid

official resultPass w/ Conditions
resultPass w/ Conditions
inspection typeCanvass
failed findings4
critical findings2

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: NO SOAP AT WASHBOWL IN EMPLOYEE WASHROOM. CRITICAL VIOLATION 7-38-030
code 12Priority
sick-employee policy not followedcritical

Official wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And Service
Inspector note: POTENTIALLY HAZARDOUS FOODS NOT PROPERLY RE-HEATED. CHICKEN NOODLE SOUP-117.4F, CREAM OF BROCCOLLI SOUP -92.3F IN HOT HOLDING UNIT. ALL PRE-COOKED FOODS MUST BE RAPIDLY RE-HEATED TO 165 AND HELD AT 140 DEGREES OR ABOVE IN HOT HOLDING UNIT UNTIL SERVED. PRODUCT DISCARDED. CRITICAL VIOLATION 7-38-005(A).
code 3Priority
Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used

Inspector note: CLEAN FLOORS ALONG THE WALL BASE AND IN CORNERS UNDERNEATH METAL SHELVING UNITS IN REAR.
code 34
Refrigeration And Metal Stem Thermometers Provided And Conspicuous

Inspector note: PROVIDE THERMOMETER IN CHEST COLD HOLD REFRIGERATION UNIT IN PREP AREA.
code 40

What changed since the previous inspection?

Compared with Pass w/ Conditions on February 20, 2014: 2 findings appeared for the first time. 2 findings recurred. 7 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.