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Subway

April 28, 2011 · Fail

🪳cooked

official resultFail
resultFail
inspection typeCanvass
failed findings6
critical findings2

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Failed findings

certified manager paperwork missingcritical

Official wording: Facilities To Maintain Proper Temperature
Inspector note: All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. FACILITIES DO NOT MAINTAIN PROPER TEMPERATURE. OBSERVED REACH-IN COOLER BELOW THE PREP COUNTER AT 50F. UNIT WAS USED TO STORE POTENTIALLY HAZARDOUS FOODS. UNIT TAGGED HELD FOR INSPECTION. MUST MAINTAIN UNIT BELOW 40F. CRITICAL VIOLATION 7-38-005A.
code 2Priority
sick-employee policy not followedcritical

Official wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And Service
Inspector note: All cold food shall be stored at a temperature of 40F or less. POTENTIALLY HAZARDOUS FOODS STORED AT IMPROPER TEMPERATURES IN THE REACH-IN COOLER. OBSERVED SOUP AT 58F, STEAK AT 46F, CHEESE AT 48, AND SEAFOOD/CRAB SALAD AT 53F. MANAGEMENT VOLUNTARILY DISCARDED 5# OF FOOD WORTH $20. CRITICAL VIOLATION 7-38-005A.
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 CITY OF CHICAGO FOOD SANITATION CERTIFICATE POSTED ON PREMISES WHILE POTENTIALLY HAZARDOUS FOODS (SANDWICHES AND SOUP) ARE BEING PREPARED AND SERVED. MANAGEMENT INSTRUCTED THAT A CERTIFIED FOOD MANAGER MUST BE PRESENT AT ALL TIMES WHILE POTENTIALLY HAZARDOUS FOOD IS PREPARED OR SERVED. SERIOUS VIOLATION 7-38-012.
code 21
Dish Washing Facilities: Properly Designed, Constructed, Maintained, Installed, Located And Operated

Inspector note: 3 COMPARTMENT SINK IS IMPROPERLY MAINTAINED. OBSERVED WASTE WATER SLOW DRAINING AND BACKING UP INTO THE LEFT AND RIGHT COMPARTMENTS WHEN WATER WAS FILLED AND RELEASED FROM THE MIDDLE COMPARTMENT. MANAGEMENT INSTRUCTED TO REPAIR AND MAINTAIN SINK SO THAT WATER DRAINS PROPERLY. SERIOUS VIOLATION 7-38-030.
code 24
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 THE WATER STAINED CEILING TILES IN THE 1ST AND 2ND FLOOR DINING ROOMS AND REPAIR DRYWALL WALLS IN SAME AREAS.
code 35
grimy wiping cloths

Official wording: Premises Maintained Free Of Litter, Unnecessary Articles, Cleaning Equipment Properly Stored
Inspector note: All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. REMOVE THE CARDBOARD LITTER FROM THE GROUND AROUND THE GARBAGE DUMPSTER.
code 41

What changed since the previous inspection?

Compared with Pass on August 13, 2010: 6 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.