Subway

• official resultPass w/ Conditions
• resultPass w/ Conditions
• inspection typeCanvass
• failed findings1
• critical findings1

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Failed findings

• 🤒sick-employee policy not followedcritical
  Official wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And Service
  Inspector note: NOTED INTERNAL TEMPERATURE OF THE FOLLOWING POTENTIALLY HAZARDOUS FOOD ITEMS AT THE COLD SERVING LINE TO BE IMPROPER BETWEEN 42.6F TO 54.1F. CHICKEN TERIYAKI (54.1),SALAMI 47.3),TURKEY (47.4), HAM (42.6), CHICKEN (51.1), ROAST BEEF (45.2), COLD CUT (45.9), TUNA (43.7), CHEESE (50.0), CHEESE (45.8, SLICED TOMATOES (45.3). MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 12IBS OF FOOD WORTH $45 THROUGH DENATURING PROCESS. INSTRUCTED OF THE IMPORTANCE OF TEMPERAURE MONITORING. (TEMPERAURE OF SERVING LINE WAS 40F). MANAGER STATES REMOVED FOOD ITEMS TO CLEAN AND MAINTAIN SERVING LINE SINCE THEY ARE OPEN 24HOURS. CRITICAL VIOLATION ISSUED FOR VIOLATION #7-83-005(A).
  code 3Priority

What changed since the previous inspection?

Compared with Pass w/ Conditions on April 5, 2012: 1 finding appeared for the first time. 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.