SUBWAY

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: FACILITIES DO NOT MAINTAIN PROPER TEMPERATURES. OBSERVED THE AIR TEMPERATURE INSIDE OF THE WALK-IN COOLER AT 45.5F. THE WALK-IN COOLER IS BEING USED TO STORE POTENTIALLY HAZARDOUS FOODS SUCH AS MEATS AND CHEESES. MANAGEMENT INSTRUCTED TO REPAIR AND MAINTAIN THE COOLER BELOW 40F. CRITICAL VIOLATION 7-38-005A.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: OBSERVED POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES INSIDE OF THE WALK-IN COOLER, HOT HOLDING UNIT AND THE DISPLAY COOLER. OBSERVED THE FOLLOWING ITEMS AT IMPROPER TEMPERATURES INSIDE OF THE WALK-IN COOLER: CHEESE AT 44.6F, CHICKEN AT 48.2F, TUNA SALAD AT 48.5F, HAM AT 44.9F, PEPPERONI AT 44.6F, ROAST BEEF AT 45.6F, EGG WHITES AT 46.5F, CUT TOMATOES AT 46F, MILK AT 49.4F, AND SOUP AT 46.2F. OBSERVED THE FOLLOWING ITEM AT IMPROPER TEMPERATURE INSIDE OF THE DISPLAY COOLER: TURKEY AT 48.2F. OBSERVED THE FOLLOWING ITEMS AT IMPROPER TEMPERATURES INSIDE OF THE HOT HOLDING UNIT: SOUP AT 98.6-137.1F. MANAGEMENT VOLUNTARILY DISCARDED APPROXIMATELY 250# OF FOOD WORTH $2400. CRITICAL VIOLATION 7-38-005A.

SEWAGE AND WASTE WATER DISPOSAL, NO BACK SIPHONAGE, CROSS CONNECTION AND/OR BACK FLOW - Comments: OBSERVED WASTE WATER LEAKING ONTO THE FLOOR OF THE REAR FOOD PREP AND UTENSIL WASHING AREA FROM THE DRAIN LINE THAT IS CONNECTED TO THE OUTLET OF THE GREASE TRAP. MANAGEMENT INSTRUCTED TO REPAIR AND REPLACE THE DRAIN LINE. WASH AND SANITIZE FLOOR. CRITICAL VIOLATION 7-38-030.

* INSPECTION REPORT SUMMARY DISPLAYED AND VISIBLE TO ALL CUSTOMERS - Comments: PREVIOUS INSPECTION REPORT SUMMARY FROM 6/13/14 WAS NOT POSTED IN THE ESTABLISHMENT. MANAGEMENT WAS GIVEN TODAY'S INSPECTION REPORT SUMMARY AND WAS INSTRUCTED TO POST IT IN VIEW OF ALL CUSTOMERS. SERIOUS VIOLATION 7-42-010B.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: REGLUE THE BASEBOARD IN THE REAR FOOD PREP AREA NEAR THE ENTRANCE TO THE HALLWAY.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: OBSERVED AN UNSHIELDED LIGHT BULB IN THE REAR FOOD PREP AREA. MUST PROVIDE A LIGHT SHIELD FOR THE BULB.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: REPAIR THE DRAIN LINE WATER LEAK AT THE REAR EXPOSED HANDWASHING SINK.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: OBSERVED BOXES OF FROZEN COOKIES STORED ON THE FLOOR OF THE WALK-IN FREEZER. MANAGEMENT INSTRUCTED TO STORE ALL BOXES OFF OF THE FLOOR.

FOOD HANDLER REQUIREMENTS MET - Comments: ALL FOOD HANDLERS MUST SHOW PROOF OF FOOD HANDLER TRAINING. MUST PROVIDE.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: NO CITY CERTIFIED FOOD SERVICE MANAGER ON DUTY/SITE AT THIS TIME OF INSPECTION WHILE POTENTIALLY HAZARDOUS FOODS ARE BEING PREPARED AND SERVED SUCH AS DELI SANDWHICHES, SOUPS, TUNA,MEAT BALLS AND CHICKEN. A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. CITATION ISSUED #7-38-012.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: NOTED A LEAKY PIPE UNDERNEATH THE HAND SINK IN THE WOMEN'S WASHROOM. MUST REPAIR AND MAINTAIN.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: MUST CLEAN FOOD DEBRI FROM PREP TABLES,LOWER SHELVES UNDER COLD HOLDING UNIT,UNDER COUNTER TOP OVENS.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: MUST REPAIR OR REPLACE DAMAGED WALL & WALLBASES BEHIND BREAD CARTS & NEAR REAR DOOR.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: NOTED A LEAKY PIPE UNDRENERTH THE 3 COMP SINK. MUST REPAIR AND MAINTAIN.

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: OBSERVED FRONT UNDER COUNTER PREP COOLER AT 49.2F WITH READY TO EAT FOODS STORED INSIDE SUCH AS COLD CUT LUNCHEON MEAT,TURKEY,CRABMEAT.A HELD FOR INSPECTION TAG PLACED ON UNIT.ONCE REPAIRED FAX LETTER TO (312)746-4240.MUST HAVE COLD HOLDING AT 40F OR BELOW.(CRITICAL 7-38-005A)CITATION ISSUED.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: OBSERVED IMPROPER TEMPERATURES OF READY TO EAT FOODS IN 2-DOOR FRONT UNDER COUNTER PREP COOLER SUCH AS CHICKEN 49.0F-50.0F,TURKEY 48.0F,CRABMEAT 50.1F,VEGETARIAN PATTIES 53.4F.PRODUCT WAS DUMPED & DENATURED.MUST HAVE COLD HOLDING AT 40F OR BELOW.APPX.5LBS.$15.(CRITICAL 7-38-005A)CITATION ISSUED.

DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED - Comments: OBSERVED WATER LEAKY FROM THE GREASE TRAP WHEN THE WATER IS RELEASED FROM THE 3 COMPARTMENT SINK.ALSO NOTICED SMALL HOLE ON SIDE OF GREASESTRAP AND WATER IS LEAKING FROM THAT AREA ALSO A VERY STRONG FOUL ODOR TOO.MUST CLEAN & REPAIR GREASETRAP AND MAINTAIN.(SERIOUS 7-38-030)CITATION ISSUED

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: MUST LABEL SPICE STORAGE CONTAINERS AT FRONT SERVICE COUNTER.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: MUST REMOVE RUST FROM AROUND GREASE TRAP.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: MUST CLEAN FOOD DEBRI FROM PREP TABLES,LOWER SHELVES UNDER COLD HOLDING UNIT,UNDER COUNTER TOP OVENS.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: FLOORS IN THE DINING AREA NEED CLEANING AT THE SELF SERVER POP STATION TO REMOVE SPILLS.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: MUST REPAIR OR REPLACE DAMAGED WALL & WALLBASES BEHIND BREAD CARTS & NEAR REAR DOOR.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: NOTED THE FAUCET AT THE HAND SINK IN THE MEN'S TOILET ROOM IN POOR REPAIR (LOOSE AND LEAKY & LEAKY STOPPER HANDLE UNDER 3- COMP SINK. MUST REPAIR AND MAINTAIN.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: CLEAN THE FLOORS IN THE REAR AREA OF PREMISES ALONG WALL BASE AND CORNERS

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: CLEAN THE WALL BEHIND THE 3 COMPARTMENT SINK IN REAR OF PREMISES

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: CLEAN INTERIOR OF REACH IN COOLER IN FRONT SERVING AREA (CDI). CLEAN ICE CHUTE AND DRAIN AT ICE MACHINE IN DINING AREA.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: CLEAN FLOORS THROUGHOUT PREP AREAS UNDER, AROUND AND BEHIND EQUIPMENT.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: SOME STAINED FLOOR TILE AROUND GREASE RECEPTOR IN REAR OF KITCHEN; REPLACE STAINED TILE.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: REMOVE PAPER HANGING FROM CEILING VENT IN REAR KITCHEN ABOVE THREE COMP SINK.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: THE SMALL SANDWICH KNIVES IVES CLEAN ARE SPOTTED WITH DEPOSITS, SCRUB THE KNIVES CLEAN PRIOR TO SANITIZING AND AIR DRYING.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: THE ICE MACHINE HAS SOME DIRTY BUILDUP BEHIND THE ICE CHUTE, CLAEN AND SANITIXE AREA IN DETAIL.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: THE FLOOR BEHIND THE GREASE TRAP IS DIRTY, CLEAN THE FLOORS BEHIND EQUIPMENT.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. SWEEP FLOOR IN REAR AROUND HOT WATER TANK.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: REMOVE DUST FROM CEILING VENTS IN WASHROOMS.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: PREVIOUS VIOLATION FROM AUG. 4, 2010 WAS CORRECTED. WIPE INTERIOR OF REACH IN COOLER BEHIND FRONT SERVING LINE.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: CLEAN FLOORS UNDER AND AROUND EQUIPMENT WHERE NEEDED.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: 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. INSTRUCTED ON PROPER STORAGE OF WET MOPS; STORE WITH MOP HEAD UPWARD TO DRY. SOME CLUTTER OF ITEMS IN CORNERS OF RESTAURANT; ORGANIZE AND MAINTAIN.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: PREVIOUS VIOLATION FROM AUG. 4, 2010 WAS CORRECTED. WIPE INTERIOR OF REACH IN COOLER BEHIND FRONT SERVING LINE.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: CLEAN FLOORS UNDER AND AROUND EQUIPMENT WHERE NEEDED.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: 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. INSTRUCTED ON PROPER STORAGE OF WET MOPS; STORE WITH MOP HEAD UPWARD TO DRY. SOME CLUTTER OF ITEMS IN CORNERS OF RESTAURANT; ORGANIZE AND MAINTAIN.

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. Maintain the shelves above food prep area.