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Subway

January 28, 2011 · Pass w/ Conditions

😬mid

official resultPass w/ Conditions
resultPass w/ Conditions
inspection typeCanvass
failed findings6
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. FOUND EXPOSED HAND SINK IN REAR PREP AREA NOT MAINTAINED, IN FRONT OF IT WAS STORED:6 PLASTIC POP CRATES,45 ALUMINUM COOKIE TRAYS,AND 33 SOFT PLASTIC BREAD TRAYS. ALSO THE FAUCET WAS TURNED TOWARD SOUTH WALL,AND NO SOAP OR NOR PAPER TOWELS PROVIDED.INSTRUCTED EXPOSED HAND SINK MUST BE FREE AND SOAP AND PAPER TOWELS MUST BE PROVIDED AT ALL TIMES FOR PROPER HAND WASHING. CRITICAL VIOLATION:7-38-030 HOOOO70341-17
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 POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE,CHICKEN AT TEMP OF 96.7F, STORED IN STEAM TABLE,WHICH WATER TEMPERATURE WAS 125.6F.INSTRUCTED TO REHEAT FOOD AT 165F AND ABOVE PRIOR TO STORE IT IN STEAM TABLE.STEAM TABLE IS ONLY A HOT HOLDING UNIT.FOOD DISCARDED AND DENATURED. POUND 4, VALUE $10. CRITICAL VIOLATION:7-38-005(A) HOOOO70340-16
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 REHEATED,STORED AND SERVED.INFORMATION GIVEN TO ENROLL ADDITIONAL EMPLOYEE TO SANITATION CLASS,DUE TO BUSINESS HOURS. SERIOUS VIOLATION:7-38-012(a) HOOOO70340-16
code 21
Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained

Inspector note: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.REMOVE ALL ITEMS FROM INSIDE THE PERP SINK,IN REAR AREA.
code 32
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. REMOVE DUST BUIL-UP BEHIND THE FRONT COUNTER, ON SHEVES.
code 33
Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods

Inspector note: The walls and ceilings shall be in good repair and easily cleaned.REPLACE MISSING CEILING CEILING TILES ABOVE WALK-IN COOLER AND FREEZER
code 35

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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.