SUBWAY

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: FOUND NO CITY OF CHICAGO SANITATION MANAGER ON PREMISES WHILE HANDLING POTENTIALLY HAZARDOUS FOOD. (HANDLES HAM, DICED TOMATOES, CHICKEN, ETC.) ALSO, NO CITY OF CHICAGO SANITATION MANAGER CERTIFICATE POSTED. SERIOUS VIOLATION.7-38-012.

FOOD HANDLER REQUIREMENTS MET - Comments: FOUND FOODHANDLERS AT PREMISES WITH NO FOODHANDLING TRAINING CERTIFICATE. MUST PROVIDE.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: NO FOOD CERTIFIED MANAGER ON DUTY WITH A CITY OF CHICAGO SANITATION CERTIFICATE, WHILE POTENTIALLY HAZARDOUS FOODS ARE COOKED AND SERVED, AT THIS TIME OF INSPECTION, INSTRUCTED TO ENROLL IN A CLASS AND A CERTIFIED MANAGER MUST BE ON DUTY AT ALL TIMES FOODS ARE COOKED AND PREPARED, SERIOUS CITATION ISSUED: 7-38-012 Cold Tuna Cold-Hold Unit 38.90 °F Cold Deli Meat Cold-Hold Unit 39.80 °F Hot Chicken Hot-Hold Unit 151.90 °F Hot Soup Hot-Hold Unit 148.90 °F

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: Adequate light not provided in rear. Instructed to replace non-working light bulbs.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: No Certified Food Manager on premises or certificate posted when potentially hazardous foods are being served and prepared-chicken 176.7 F. Instructed that a certified food manager must be on premises at all times of operation and must have city of chicago certificate posted and visible to customers. Serious citation issued 7-38-021.

DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED - Comments: Dish washing facilities not maintained or operated. While draining water on leftside of three compartment sink, water coming up from floor drain. Instructed to detail clean grease trap to prevent inadeuqate disposal of waste water. Serious citation issued 7-38-030.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: Floor along wallbase and under equipment not cleaned. Instructed to detail clean daily.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: Light covers through-out premises not cleaned. Instructed to detail clean.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: Adequate light not provided in rear. Instructed to replace non-working light bulbs.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: Ventilation in men's toilet room not working. Instructed to repair exhaust fan.

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. NOTED RUST BUILD-UP AT INTERIOR SURFACE OF EXPOSED HAND SINK (STORAGE) CABINET IN FRONT FOOD PREP AREA. INSTRUCTED TO CLEAN AND REPAINT.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. LIGHT MUST BE SHIELDED INSIDE WALK-IN COOLER AND IN WALK-IN FREEZER.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: 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. INSTRUCTED TO REPAIR LEAKY DRAINPIPE UNDER EXPOSED HAND SINK AT REAR PREP AREA.

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 TO REMOVE UNNECESSARY ARTICLES STORED AROUND HOT WATER TANK. MUST BE STORED PROPERLY IN STORAGE SHELVES.