Cooked?
U.S. Sub & Grill
- resultPass w/ Conditions
- critical violations2
- last inspectedApril 19, 2013
- address4810 N Sheridan Rd, Chicago 60640
Is U.S. Sub & Grill clean?
U.S. Sub & Grill is currently Pass w/ Conditions from Chicago Department of Public Health, from an inspection on April 19, 2013. Inspectors wrote up 2 critical violations — the kind most directly linked to foodborne illness. On Cooked's ladder that reads mid 😬.
What did inspectors find at U.S. Sub & Grill?
These are the violations recorded at the most recent inspection on April 19, 2013, in plain English, with the city's own wording underneath.
- 📋certified manager paperwork missingcriticalFacilities To Maintain Proper Temperature • WALK IN COOLER NOT MAINTAINED, AMBIENT AIR TEMPERATURE FLUCUATING BETWEEN 43.6 F AND 46.6 F. FOUND HAM, CHEESE, MILK, ETC. HELD INSIDE COOLER. INSTRUCTED MANAGER TO REPAIR COOLER, AMBIENT AIR TEMPERATURE MUST BE 40 F OR BELOW. CRITICAL VIOLATION 7-38-005(A)
- 🤒sick-employee policy not followedcriticalPotentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And Service • OBSERVED THE FOLLOWING POTENTAILLY HAZARDOUS FOODS HELD AT IMPROPER TEMPERATURE BETWEEN 45.9 F AND 48.5 F- HAM, CHEESE, MILK, SAUSAGE, CUT ONIONS, CUT TOMATOES. ALL OUT OF TEMPERATURE POTENTAILLY HAZARDOUS FOODS VOLUNTARILY DISCARDED AT THIS TIME. INSTRUCTED MANAGER ALL POTENTAILLY HAZARDOUS FOODS MUST BE HELD AT 40 F OR BELOW IF HELD COLD. CRITICAL VIOLATIN 7-38-005(A). FOODS DISCARED WEIGHT- 40 LBS VALUED AT OVER $100.00
- ⚠️Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained • OBSERVED PEELING PAINT ON SHELVES ABOVE 3-COMPARTMENT SINK AND ACCUMULATED ICE BUILD UP INSIDE FREEZER (BY STEAMBTABLE). MUST REMOVE ALL PEELING PAINT AND REPAINT SHELVES AND REMOVE ICE BUILD UP INSIDE FREEZER.Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained • OBSERVED PEELING PAINT ON SHELVES ABOVE 3-COMPARTMENT SINK AND ACCUMULATED ICE BUILD UP INSIDE FREEZER (BY STEAMBTABLE). MUST REMOVE ALL PEELING PAINT AND REPAINT SHELVES AND REMOVE ICE BUILD UP INSIDE FREEZER.
- ⚠️Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods • OBSERVED WATER STAINED/DAMAGED CEILING TILES ABOVE PREP AND DINING AREA. MUST REPLACE ALL DAMAGED CEILING TILES.Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods • OBSERVED WATER STAINED/DAMAGED CEILING TILES ABOVE PREP AND DINING AREA. MUST REPLACE ALL DAMAGED CEILING TILES.
When was U.S. Sub & Grill last inspected?
U.S. Sub & Grill has 4 inspections on record going back to March 6, 2012.
| date | result | score |
|---|---|---|
| August 26, 2015 | closed by the city | |
| April 19, 2013 | Pass w/ Conditions | |
| October 29, 2012 | Pass | |
| March 6, 2012 | Pass |
U.S. Sub & Grill vs Uptown
Uptown runs 62% clean across 725 tracked restaurants — 446 clean, 137 mid, 137 cooked.
Against the 725 spots Cooked tracks in Uptown, this one comes out cleaner than 21% of them.
Other spots in Uptown
How Chicago grades restaurants
Chicago does not use letter grades. Every inspection ends in one of three official results: Pass, Pass with Conditions, or Fail. Pass with Conditions means violations were found but corrected on the spot or under a deadline — the restaurant is open, with homework. A Fail means serious violations went uncorrected, and it usually brings a re-inspection within days. Chicago also flags “priority” violations, the ones most likely to actually make someone sick. Cooked reads Pass as clean, Pass with Conditions as mid, and Fail as cooked, and shows the itemized violations behind each result.
Source: Chicago Department of Public Health via Chicago Data Portal. Cooked refreshes this data daily — this listing's most recent inspection is dated April 19, 2013. Inspection results describe one moment in a kitchen's life, not a permanent verdict.