SUBWAY SANDWICHES

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: 3-COMPARTMENT SINK RIGHT SIDE COMPARTMENT DRAIN PIPE LEAKS ALSO 1-COMPARTMENT SINK FAUCET LEAKING. MUST REPAIR AND MAINTAIN SINKS.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: FOUND FLOORS NOT SWEPT UNDER BOOTHS AT FRONT CUSTOMER SEATING AREAS.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: FOUND CLUTTER STORED ON TOP OF WALK IN COOOLER.(BOXES,ETC.)

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: REMOVE BOXES AND UNNECCESSARY CLUTER NEXT TO THE REAR EXIT DOOR TO PREVENT HARBORAGE AREAS FOR PEST/RODENTS.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: NOTED NO CERTIFIED FOOD MANAGER ON DUTY WHILE POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED. INSTRUCTED TO ALWAYS HAVE A FOOD SERVICE MANAGER ON SITE. FOOD SERVICE MANAGER ARRIVED ON SITE BY END OF INSPECTION. CITATION ISSUED FOR SERIOUS VIOLATION #7-38-012

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: STORAGE ROOM CLUTTERED BY REAR EXIT DOOR. INSTRUCTED MANAGER TO ELEVATE ALL ITEMS 6" OFF FLOOR, MUST BE ABLE TO CLEAN FLOOR UNDER AND AROUND ALL ITEMS.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: OBSERVED DIRT/FOOD BUILD UP INISIDE FLOOR DRAINS. MUST CLEAN AND MAINTAIN INTERIOR OF ALL FLOOR DRAINS.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: METAL STEM THERMOMETER NOT WORKING FOR EMPLOYEES. MUST PROVIDE WORKING METAL STEM THERMOMETER FOR WORKERS.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: NEEDS TO REMOVE HAND SOAP AND PAPER TOWEL AT THE PREP SINK. INST NEEDS TO CUT THE HOLES THAT IS ATTACHED TO SOAP DISPENSER WHICH IS HANGING TO THE BOTTOM OF THE SINK.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: THE BOTTOM OF THE SHELVES UNDER THE SODA DISPENSER NEEDS DETAIL CLEANING. THE SINK AT EXPOSED HAND SINK REAR AREA NEEDS DETAIL CLEANING.

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.Found ice machine with black mold inside and outside of unit this is were the ice is being made in the plastic drip to make ice., soda pop is also dispensed has nozzles with rusty and very dirty build up. Manger observed and inst to turn of machine call for service. placed a held for inspection tag on the whole unit. can not remove sign nor cover. When unit is clean fax a letter to dept of health at 312 746 4240 to conduct reinspection to remove held for inspection tag. Critical violation 7-38-005 (a) citation number H000074301-17 COURT DATE 11-17-11, TIME 10 A.M.,ROOM 112

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. NEEDS TO REMOVE HAND SOAP AND PAPER TOWEL AT THE PREP SINK. INST NEEDS TO CUT THE HOLES THAT IS ATTACHED TO SOAP DISPENSER WHICH IS HANGING TO THE BOTTOM OF THE SINK.

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. THE BOTTOM OF THE SHELVES UNDER THE SODA DISPENSER NEEDS DETAIL CLEANING. THE SINK AT EXPOSED HAND SINK REAR AREA NEEDS DETAIL CLEANING.

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. All utensils shall be thoroughly cleaned and sanitized after each usage. non food contact surfaces of cooler shelving, storage shelving not clean need cleaning.

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. floors under heavy equipment, prep table, and storage shelving need cleaning(corners).

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: The walls and ceilings shall be in good repair and easily cleaned. Use dustless cleaning methods. damaged, stained ceiling tiles in prep area shall be replaced. walls in prep, kitchen areas need cleaning.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces. Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. light shields in prep area, kitchen area need cleaning.

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. exhaust vents(ventilation)in prep area, coolers, and bathroom need cleaning.