SUBWAY

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: RUSTED LID OF THE GREASE TRAP BOX UNDER THE 3 COMPARTMENT SINK. MUST REMOVE RUST AND MAINTAIN.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: GAP AROUND THE CONDUIT ABOVE THE WALK IN COOLER AND ABOVE THE SHELVE WITH BAG OF CHIPS IN THE REAR PREP AREA. MUST SEAL THE GAP AND MAINTAIN.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: ALL CLEAN UTENSILS, TRAYS, PANS, ETC MUST BE STORED UPSIDE/DOWN INVERTED TO PREVENT FROM ANY DUST ACCUMULATION.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: ALL LIGHT BULBS MUST BE SHIELDED ABOVE THE PREP AREA(BREAD CART,HOT HOLDING UNIT AND OVEN). OR SHOW PROOFED THAT ALL LIGHT BULBS ARE SHATERRED PROOFED.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: MUST INSTALL AN EXPOSED HAND SINK IN THE REAR PREP AREA WITH HOT AND COLD RUNNING WATER UNDER CITY PRESSURE AND PROVIDE PAPER TOWEL AND HAND SOAP.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: FRONT ENTRANCE DOOR WITH APPROXIMATELY I/4 OF AN INCH GAP ON THE BOTTOM OF THE DOOR. INSTRUCTED TO RODENT/INSECTS PROOFED THE DOOR. CITATION ISSUED SERIOUS 7-38-020.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: NO CERTIFIED FOOD MANAGER ON SITE WHILE PREPARING AND SERVING POTENTIALLY HAZARDOUS FOODS SUCH AS TUNA SALAD SANDWICH, CHICKEN SANDWICH, MEATBALLS, CHICKEN BREAST SANDWICH. THREE CERTIFICATE OF CHICAGO CERTIFIED MANAGER POSTED ON SITE BUT THE SAID PERSONS ARE NOT ON SITE. CITATION ISSUED SERIOUS 7-38-012(A). SHITAL PATEL ONE OF THE CERTIFIED MANAGER ARRIVED ON SITE AT 10:45AM.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: ALL LIGHT BULBS MUST BE SHIELDED ABOVE THE PREP AREA (BREAD CART, HOT HOLDING UNIT AND OVEN) OR SHOW PROOFED THAT THE LIGHT BULBS ARE SHATTERED PROOFED.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: MUST INSTALL AN EXPOSED HAND SINK IN THE REAR PREP AREA WITH HOT AND COLD RUNNING WATER UNDER CITY PRESSURE AND PROVIDE PAPER TOWEL AND HAND SOAP.

* INSPECTION REPORT SUMMARY DISPLAYED AND VISIBLE TO ALL CUSTOMERS - Comments: NO SUMMARY REPORT GIVEN ON 6-26-13 AND POSTED ON PREMISES VISIBLE TO CUSTOMERS. SERIOUS CITATION ISSUED 7-42-010(B). GIVEN TODAYS SUMMARY REPORT AND POSTED.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: ALL STORED ITEMS IN REAR HALLWAY STORAGE MUST BE ELEVATED FROM THE FLOOR 6" OR ABOVE.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: INACCURATE INTERNAL THERMOMETER INSIDE FRONT LINE TWO DOOR REACH-IN COOLER. MUST REPLACE.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: NO CERTIFIED FOOD MANAGER ON SITE WHILE POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED SUCH AS MEATBALLS, TUNA SANDWICHES ETC. INSTRUCTED ABOVE THAT CERTIFIED FOOD MANAGER HAS TO BE PRESENT AT ALL TIMES POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED. SERIOUS VIOLATION 7-38-012. CERTIFIED FOOD MANAGER ARRIVE DURING INSPECTION AT 10:25AM.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: LEAKY FAUCET AT 3-COMPARTMENT SINK LOCATED IN REAR PREP AREA. MUST REPAIR.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED - Comments: MUST PROPERLY STORE WIPING CLOTHES IN A SANITIZING SOLUTION WHEN NOT IN USE.

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. MUST REPAIR AND REPLACE THE BROKEN AND MISSING BASEBOARD WALL TILES AROUND THE 3 COMPARTMENT SINK AND MOP SINK.

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. FACILITIES DO NOT MAINTAIN PROPER TEMPERATURE. OBSERVED THE PREP COOLER BELOW THE COUNTER WITH AN AIR TEMPERATURE OF 52F. UNIT WAS USED TO STORE POTENTIALLY HAZARDOUS FOODS. UNIT TAGGED HELD FOR INSPECTION. MUST EMPTY THE COOLER AND REPAIR IT SO THAT IT MAINTAINS A TEMPERATURE BELOW 40F. FAX REINSPECTION LETTER TO (312) 746-4240 TO HAVE THE COOLER REINSPECTED. CRITICAL VIOLATION 7-38-005A.

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. POTENTIALLY HAZARDOUS FOOD STORED AT IMPROPER TEMPERATURE. OBSERVED 10# OF BREADED CHICKEN BREASTS STORED IN A PREP COOLER WITH A TEMPERATURE OF 47F. MANAGEMENT VOLUNTARILY DISCARDED 10# OF FOOD WORTH $30. CRITICAL VIOLATION 7-38-005A.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. NO CERTIFIED FOOD MANAGER PRESENT WHILE POTENTIALLY HAZARDOUS FOODS (CHICKEN, MEATBALLS, ETC.) WERE BEING PREPARED AND SERVED. MANAGEMENT INSTRUCTED THAT A CERTIFIED FOOD MANAGER MUST BE PRESENT AT ALL TIMES WHILE POTENTIALLY HAZARDOUS FOOD IS BEING PREPARED OR SERVED. SERIOUS VIOLATION 7-38-012.

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. MUST REPAIR AND REPLACE THE BROKEN AND MISSING BASEBOARD WALL TILES AROUND THE 3 COMPARTMENT SINK AND MOP SINK.

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN - Comments: All employees shall be required to use effective hair restraints to confine hair. HAIR RESTRAINTS ARE NEEDED FOR ALL FOOD HANDLING EMPLOYEES.