SUBWAY

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: MUST CLEAN THE INTERIOR FLOORS OF THE WALK IN COOLER TO REMOVE SPILLS AND DEBRIS.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING - Comments: OBSERVED NO FOOD HANDLERS TRAINING FOR EMPLOYEES. INSTRUCTED TO PROVIDE.

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: OBSERVED NO POLICY IN PLACE FOR EMPLOYEES HEALTH. MUST PROVIDE EMPLOYYE HEALTH POLICY. PRIORITY FOUNDATION ISSUED -7-38-010

PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED IMPROPER COLD TEMPERATURES OF TCS FOODS INSIDE COOLER BEHIND COUNTER. APPROX 1-LB OF HAM AT 48.7, 4-COOK EGG PATTY AT 50.9F, APPROX 4-LBS HALF AND HALF CREAM AT 51F. INSTRUCTED TO MAINTAIN (TCS) COLD FOODS AT 41F OR BELOW. FOODS REMOVED AND DISCARDED BY PERSON IN CHARGE-COS AT COST APPROX $ 25.00. PRIORITY VIOLATION ISSUED 7- 38-005

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: OBSERVED COOLER IN FRONT PREP AREA MAINTAINING IMPROPER TEMPERATURE OF 50.3F. INSTRUCTED THAT COOLER MUST MAINTAIN 41F OR BELOW. COOLER WILL BE TAGGED HELD FOR INSPECTION. INSTRUCTED TO USE ADDITIONAL COOLER ON PREMISES THAT 41F OR BELOW FOR TCS FOODS, COS. MUST CONTACT THE HEALTH DEPT BEFORE USING COOLER.PRIORITY VIOLATION 7-38-005

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING - Comments: OBSERVED NO FOOD HANDLERS TRAINING FOR EMPLOYEES. INSTRUCTED TO PROVIDE.

ALLERGEN TRAINING AS REQUIRED - Comments: SEE VIOLATION #60

PREVIOUS CORE VIOLATION CORRECTED - Comments: PREVIOUS CORE VIOLATION ( #58)NOT CORRECTED FROM LAST REPORT DATED ( 8-7-2018) INSTRUCTED THAT ALL MANAGERS WITH THE CITY OF CHICAGO FOOD SANITATION CERTIFICATE MUST HAVE ALLERGEN TRAINING AS REQUIRED. PRIORITY FOUNDATION ISSUED 7-42-090

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: OBSERVED NO EMPLOYEE HEALTH POLICY IN PLACE. INSTRUCTED MANAGER TO PROVIDE. PRIORITY FOUNDATION VIOLATION 7-38-012(A)

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS - Comments: OBSERVED NO CLEAN UP POLICY FOR VOMITING OR DIARRHEAL EVENTS. INSTRUCTED MANAGER TO PROVIDE CLEAN UP POLICY. PRIORITY FOUNDATION VIOLATION 7-38-005

ALLERGEN TRAINING AS REQUIRED - Comments: ALL CERTIFIED MANAGER MUSYT PROVIDE ALLERGEN TRAINING.

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: OBSERVED FRONT NORTH SANDWICH PREP COOLER NOT MAINTAINING PROPER TEMPERATURE 57.7F, INSTRUCTED MANAGER TO REPAIR. COOLER MUST MAINTAIN 40F OR BELOW. PREP COOLER IS TAGGED HELD FOR INSPECTION AND MUST NOT BE USED UNTIL REINSPECTED BY CHICAGO DEPARTMENT OF HEALTH. CRITICAL VIOLATION 7-38-005A

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: OBSERVED THE FOLLOWING POTENTIALLY HAZARDOUS FOODS DISPLAYED FOR CUSTOMER SERVICE AND STORED AT IMPROPER TEMPERATURE IN PREP COOLER: TURKEY 44.6F, HAM 44.6F, ROAST BEEF 45.5F, COLD CUT COMBO 45.9F, BUFFALO CHICKEN 47.5F, CHICKEN STRIPS 50F. INSTRUCTED MANAGER TO DISCARD APPROXIMATELY 30LBS AND $60 OF FOOD. ALL COLD POTENTIALLY HAZARDOUS FOOD MUST MAINTAIN 40F OR BELOW DURING STORAGE, PREPARATION, DISPLAY, AND SERVICE. CRITICAL VIOLATION 7-38-005A

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: REMOVE BROKEN GLASS AROUND DOOR AND GASKETS ON BEVERAGE DISPLAY COOLER .

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: PROVIDE LIGHT INSIDE WALK-IN FREEZER.

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: PREMISES REACH IN COOLER MAINTAINING IMPROPER COLD TEMPERATURE OF 56.7F. COOLER MUST MAINTAIN 40.0F OR BELOW. MUST USE ADDITIONAL COOLER ON PREMISES THATS 40.0F OR BELOW,CDI. COOLER WILL BE TAGGED HELD FOR INSECTION. MUST CONTACT THE HEALTH DEPT FOR TAG REMOVAL TO USE COOLER.CRITAL VIOLATION 7-38-005A.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: FOUND POTENTIALLY HAZARDOUS FOODS MAINTAINED AT IMPROPER TEMPERATURES INSIDE REACH IN COOLER BEHIND FRONT COUNTER. APPROX 4-LBS OF COOKED CHICKEN AT IMPROPER TEMPERATURE OF 56.1F,PRE COOKED EGG AT-59.7F,3-LBS OF SPINACH GREENS AT 57.8F,3-LBS OF CREAM AT 61.4F.(5) 3-LBS SMALL SPINACH PIZZAS-55.6F . ALL FOOD WAS REMOVED AND DISCARDED BY MANAGER AT APPROX 12-LBS/COST $100.00 ,CDI.CRITICAL VIOLATION 7-38-005A

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: FLOORS NOT CLEAN OF DEBRIS UNDER DRY STORAGE SHELVES OF DEBRIS.MUST CLEAN/MAINTAIN.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: REMOVE DEAD INSECTS INSIDE LIGHT SHIELDS IN REAR PREP AND DISH WASHING AREA.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: REPAIR LEAKING DRAINPIPE UNDER FIRST COMPARTMENT AND BROKEN STOPPER UNDER THIRD COMPARTMENT OF 3-COMPARTMENT SINK. REPAIR LEAK INSIDE CABINET UNDER SODA MACHINE.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: FOUND POTENTIALLY HAZARDOUS FOODS STORED IN THE DISPLAY REACH IN COOLER AT IMPROPER TEMPERATURES. 1LB. OF SEAFOOD SALAD (49.1F), 1LB. TUNA SALAD (48.2F), 1LB. PEPPERONI (51.8F), 1LB. SALAMI (53.6F), 3 LBS. TURKEY (47.8F), 3LBS. HAM (47.5F) AND 3LBS. COLD CUT (50.4F). INSTRUCTED TO KEEP ALL COLD FOODS 40F OR LOWER DURING STORAGE. CRITICAL VIOLATION 7-38-005(A)

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED - Comments: FOUND THE REAR EXPOSED HANDWASHING SINK NOT MAINTAINED. NO COLD WATER. INSTRUCTED TO PROVIDE AND MAINTAIN. CRITICAL VIOLATION 7-38-030

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: FOUND NO CITY OF CHICAGO FOOD SANITATION CERTIFICATE OR MANAGER ON SITE WHILE SERVING POTENTIALLY HAZARDOUS FOODS (I.E. CHICKEN, BEEF, SOUP, TUNA, ETC.) INSTRUCTED TO HAVE A (ORIGINAL) CERTIFICATE(S) AND MANAGER(S) ON SITE AT ALL TIMES. SERIOUS VIOLATION 7-38-012

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, PROPERLY DESIGNED AND INSTALLED - Comments: FOUND THE WASHBOWL IN THE CUSTOMERS TOILET ROOM CLOGGED/NOT DRAINING. INSTRUCTED TO HAVE SINK FIXED SO THAT IT PROPERLY DRAINS AND MAINTAIN IT. SERIOUS VIOLATION 7-38-030

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: INSTRUCTED TO REPLACE THE WATER STAINED CEILING TILES IN THE DINING AREA AND MAINTAIN.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: INSTRUCTED TO PROVIDE LIGHTING TO THE WALK IN COOLER AND MAINTAIN.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: INSTRUCTED TO FIX THE LEAK AT THE PIPE UNDER THE COMPARTMENT SINK (CLOSEST TO THE GREASE TRAP). MAINTAIN SAME.

FOOD HANDLER REQUIREMENTS MET - Comments: INSTRUCTED TO MEET THE FOOD HANDLER REQUIREMENTS.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: DETAIL CLEAN THE WALL NEAR THE PREP TABLE IN REAR PREP AREA

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: MUST PROVIDE A THERMOMETER INSIDE THE CHEST COOLER AT FRONT PREP AREA

OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED - Comments: THE OUTSIDE METAL CONTAINER IS OVERFLOWING PREVENTING LID CLOSURE,THIS IS A FOOD SOURCE FOR RODENTS AND OTHER PEST,INSTRUCTED TO MAINTAIN OUTSIDE GARBAGE AREA SERIOUS VIOLATION 7-38-020

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: OBSERVED NO CERTIFIED FOOD MANAGER ON SITE WHILE POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED SUCH AS,SOUP AND SANDWICHES SERIOUS VIOLATION 7-38-012

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: MUST PROVIDE A SPLASH GUARD ON THE EXPOSED HANDSINK IN THE REAR PREP AREA NEXT TO THE PREP TABLE

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

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: CLEAN INTERIOR OF CABINETS UNDER BEVERAGE AREA AND SHELVING UNDER DISPLAY CASES.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: CLEAN FLOORS ALONG WALLS AND CORNERS IN REAR NEAR SODA DISPENSER UNIT. CLEAN ALL FLOOR DRAINS.