✓!

Subway

July 21, 2017 · Pass w/ Conditions

😬mid

official resultPass w/ Conditions
resultPass w/ Conditions
inspection typeCanvass
failed findings6
critical findings3

← Back to the current restaurant page

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: OBSERVED NO SOAP AT REAR PREP AREA HAND SINK /3- COMP DISH WASHING AREA FOR EMPLOYEES TO WASH HANDS.EMPLOYEE HAD TO BORROW SOAP FROM ADJACENT BUSINESS DURING INSPECTION.MUST PROVIDE SOAP AND TOWELS AT HAND SINKS AT ALL TIMES AND MAINTAIN.(CRITICAL 7-38-030)
code 12Priority
certified manager paperwork missingcritical

Official wording: Facilities To Maintain Proper Temperature
Inspector note: OBSERVED IMPROPER TEMPERATURES OF BOTH COLD HOLDING LINE PREP COOLERS AT 44.0F-46.0F,2- DOOR PREP COOLER AT 46.7F.A HELD FOR INSPECTION TAG PLACED ON UNITS.ONCE REPAIRED FAX LETTER TO (312)746-4240 WHEN READY.MUST HAVE COLD HOLDING UNITS AT 40.0F OR BELOW.(CRITICAL 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: OBSERVED IMPROPER TEMPERATURES OF POTENTIALLY HAZARDOUS FOODS STORED INSIDE OF ABOVE MENTIONED COOLERS SUCH AS 6.66 LBS. TUNA 44.4F,1.38 LBS.ROTISERRIE CHICKEN 45.0F,4.44LBS. SLICED TOMATOES 48.2F,1.9 LBS. LETTUCE 50.8F,2.11LBS. CHICKEN SOUP 44.1F,2.62 LBS. BROCCOLI SOUP 46.2F,.82LBS.VEGGIE PATTIES 45.6F,1.91 LBS. COLD CUT LUNCHEON MEATS 44.7F.PRODUCT WAS DISCARDED BY MANAGER.MUST HAVE COLD HOLDING FOODS AT 40.0F OR BELOW.APPX.21.84 LBS. $50.(CRITICAL 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: OBSERVED NO CERTIFIED FOOD MANAGER ON DUTY WHILE POTENTIALLY HAZARDOUS FOODS ARE BEING PREPARED,HANDLED AND SERVED SUCH AS (TUNA,SOUP,SLICED TOMATOES,LETTUCE,ETC)MUST BE ON SITE AT ALL TIMES.(SERIOUS 7-38-012)
code 21
food prep surfaces dirty

Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
Inspector note: MUST CLEAN DUST BUILD UP FROM LOWER SHELVES OF BOTH COLD HOLDING UNITS.
code 33
Food Handler Requirements Met

Inspector note: IDPH FOOD HANDLERS REQUIREMENTS NOT MET FOR EMPLOYEES.MUST ENROLL AND MAINTAIN.
code 45

What changed since the previous inspection?

Compared with Pass on August 24, 2016: 6 findings appeared for the first time. 1 previous finding did not recur.

Browse this restaurant's inspections

More restaurants in Belmont Cragin

See every restaurant in Belmont Cragin →

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.