SUBWAY SANDWICH

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: CLEAN FLOOR AT CORNER BEHIND SODA RACK AT REAR AND IN WALK-IN FREEZER. MUST CLEAN.

TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS - Comments: PROPERLY STORE EMPLOYEES COATS, JACKETS, PERSONAL ITEMS ETC; TO PROVIDE SEPARATION FROM CONSUMERS PRODUCTS.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: REMOVE CLUTTER AND UNUSED EQUIPMENT FROM RECENT REMODELING AT REAR BEHIND WASHROOMS. ORGANIZE AND MAINTAIN AT ALL TIMES.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. CLEAN THE INTERIORS AND EXTERIORS OF ALL UNUSED EQUIPMENT STORED BEHIND WASHROOMS IN REAR, PLASTIC STORAGE UNIT IN WOMEN'S WASHROOM AND INTERIORS OF CABINETS IN FRONT FOOD PREP AREA WHERE NEEDED.

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. CLEAN ALL FLOORS IN CORNERS AND BEHIND HEAVY EQUIPMENT THOUGHOUT.

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. ELIMINATE CLUTTER BEHIND WASHROOMS IN REAR.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: MUST INVERT ALL CLEAN CONTAINERS AND LIDS IN DISHWASHING AREA.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.CLEAN INTERIOR OF REAR EXPOSED AND PREP SINK (CONTAINERS,CLEANERS,TOWELS).

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health.REPLACE DAMAGD TANK COVER AND REPAIR TOILET IN WOMENS WASHROOM (SLOW FLUSHING).

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: Cleaning equipment shall be properly stored away from food, utensils, equipment, and clean linens. 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. ORGANIZE ITEMS ON TOP WALK IN COOLER FREEZER AND SEPERATE ICE MACHINE SANITIZER FROM CONDIMENTS ON SHELF IN REAR STORAGE.

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. IMPROPER TEMPERATURE OF REACH-IN COOLER 53.8F INSTRUCTED MANAGER TO REPAIR COOLER MUST MAINTAIN 40F OR BELOW. COOLER IS TAGGED HELD FOR INSPECTION AND MUST NOT BE USED UNTIL REINSPECTED BY CHICAGO DEPARTMENT OF HEALTH. CRITICAL VIOLATION 7-38-005A CITATION ISSUED H70866

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. IMPROPER TEMPERATURE OF ROAST BEEF 52.8F, TURKEY 53.5F AND TUNA 54.1F STORED IN REACH-IN COOLER. INSTRUCTED MANAGER TO DISCARD CRITICAL VIOLATION 7-38-005A CITATION ISSUED H70866

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use. INVERT ALL CLEAN CONTAINERS AND LIDS IN DISH WASHING AREA.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. CLEAN INTERIOR OF REAR EXPOSED AND PREP SINK (CONTAINERS, CLEANER, TOWELS).

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: REPLACE DAMAGED TANK COVER ON TOILET AND REPAIR TOILET IN WOMEN WASHROOM (SLOW FLUSHING).

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. ORGANIZE ITEMS ON TOP OF WALK-IN COOLER/FREEZER AND STORAGE AREA. SEPARATE ICE MACHINE SANITIZER FROM CONDIMENTS ON SHELF IN REAR STORAGE.