Subway

• official resultPass w/ Conditions
• resultPass w/ Conditions
• inspection typeCanvass
• failed findings3
• critical findings2

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Failed findings

• 📋certified manager paperwork missingcritical
  Official wording: Facilities To Maintain Proper Temperature
  Inspector note: OBSERVED MEAT PREP REACH IN COOLER NOT MAINTAINED, AMBIENT AIR AT 53.6 F AND PREP BACK UP REACH IN COOLER ALSO NOT MAINTAINED, AMBIENT AIR AT 58.6 F. FOUND BEEF, HAM, DELI MEATS, ETC. HELD INSIDE MEAT PREP COOLER. INSTRUCTED MANAGER TO REPAIR COOLERS, AMBIENT AIR TEMPERATURE MUST BE 40 F OR BELOW. CRITICAL VIOLATION 7-38-005(A).
  code 2Priority
• 🤒sick-employee policy not followedcritical
  Official wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And Service
  Inspector note: FOUND THE FOLLOWING POTENTIALLY HAZARDOUS FOODS HELD AT IMPROPER TEMPERATURES BETWEEN 49.6 F AND 56.2 F- TURKEY, CHICKEN, HAM, BEEF, CHEESE, BACON, OTHER DELI MEATS. INSTRUCTED MANAGER ALL POTENTAILLY HAZARDOUS FOODS MUST BE HELD AT 40 F OR BELOW IF HELD COLD. ALL OUT OF TEMPERATURE POTENTAILLY HAZARDOUS FOODS VOLUNTARILY DISCARDED AT THIS TIME. CRITICAL VIOLATION 7-38-005(A).
  code 3Priority
• ⚠️Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods
  Inspector note: OBSERVED FOOD STAINS ON WALLS BEHIND AND AROUND 1-COMPARTMENT SINK. MUST CLEAN WALLS.
  code 35

What changed since the previous inspection?

Compared with Pass on October 1, 2012: 2 findings appeared for the first time. 1 finding recurred. 2 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.