SUBWAY

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: All cold food shall be stored at a temperature of 40F or less.FOUND POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE: ROAST BEEF AT TEMP OF 44.5F TO 45F,COLD CUT COMBO AT TEMP OF 46.5F.MUST MAINTAIN TEMP OF 40F AND BELOW.FOOD DISCARDED AND DENATURED.POUND 3.5, VALUE $ 10.DISPLAY PREP COOLER AT TEMP OF 39F.CRITICAL VIOLATION:7-38-005(A) HOOOO71116-18

SOURCE OF CROSS CONTAMINATION CONTROLLED I.E. CUTTING BOARDS, FOOD HANDLERS, UTENSILS, ETC - Comments: All food shall be protected from contamination and the elements, and so shall all food equipment, containers, utensils, food contact surfaces and devices, and vehicles. SOURCE OF CONTAMINATION.OBSERVED BLACK SLIME SUBSTANCE DRIPPING INTO ICE CUBES FROM WATER RESERVOIR AND SIDE OF INTERIOR PANEL OF POP MACHINE IN DINING AREA.INSTRUCTED TO CLEAN AND SANITIZE MACHINE. TAGGED UNIT "HELD FOR INSPECTION".DO NOT USE UNIT.FAX A LETTER WHEN UNIT IS CLEANED TO PUBLIC HEALTH TO REINSPECT UNIT.FAX #312 746-4240.INSTRUCTED TO BUY ICE BAGS FROM A RETAIL FOOD BUSINESS.KEEP INVOICE AN PREMISES.CRITICAL VIOLATION:7-38-005(A) HOOOO71116-18

DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED - Comments: All dish washing machines must be of a type that complies with all requirements of the plumbing section of the Municipal Code of Chicago and Rules and Regulation of the Board of Health. THE COMPARTMENT SINK NOT MAINTAINED. OBSERVED SEWAGE WASTE WATER BACKING UP AT 3 COMPARTMENT SINK.A STRONG FOUL ODOR IS RELEASED WHEN WATER IS DRAINED, AN OPENED FLOOR DRAIN IS PROVIDED UNDER THE 3 COMPARTMENT SINK.ALSO CHEMICAL HOSES ARE ATTACHED WITHOUT A BACK FLOW PREVENTER.HOSE ARE SUBMERGE IN THE COMPARTMENT OF SOAP AND SANITIZE, HOSES WERE CUT TO THE PROPER LENGTH. INSTRUCTED TO CONTACT PLUMBER.MUST PROVIDE A BACK FLOW PREVENTER AND FIX OTHER ISSUE. SERIOUS VIOLATION:7-38-030 HOOOO71117-10

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. SPLASH GUARD IS NEEDED BETWEEN THE EXPOSED HAND SINK AND PREP COUNTER(FRONT AREA).

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN - Comments: All employees shall be required to use effective hair restraints to confine hair.HAIR RESTRAIN ANT IS NEEDED BY EVERYONE IN PREP AREA.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. REPAIR THE SOAP DISPENSER IN THE WASHROOM.