SUBWAY

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: FOUND NO ORIGINAL CITY OF CHICAGO CERTIFICATE OR MANAGER ON SITE. MUST HAVE AN ORIGINAL CITY OF CHICAGO CERTIFICATE AND FOOD MANAGER ON SITE AT ALL TIMES WHEN PREPARING/SERVING POTENTIALLY HAZARDOUS FOODS (BEEF, CHEESE, BEANS, ETC.) CITATION #70243-18 ISSUED.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: MUST DETAIL CLEAN AND MAINTAIN INTERIOR OF ICE MACHINE AND COOKING EQUIPMENTS.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: MUST PULL OUT ALL HEAVY EQUIPMENTS (ICE MACHINE, COOKING EQUIPMENT, COOLERS,ETC.) AND DETAIL CLEAN FLOORS. MUST MAINTAIN.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: MUST DETAIL CLEAN AND MAINTAIN WALLS UNDER/AROUND COOKING EQUIPMENT AND 3-COMP. SINK.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: FOUND NO ORIGINAL CITY OF CHICAGO CERTIFICATE OR MANAGER ON SITE WHILE PREPARING/SERVING POTENTIALLY HAZARDOUS FOODS (SOUP, HAM, MEATBALLS, ETC.) INSTRUCTED TO HAVE BOTH ON THE PREMISES AT ALL TIMES. CITATION #70244-10 ISSUED.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: MUST DETAIL CLEAN AND MAINTAIN THE INTERIOR OF THE COOKING EQUIPMENT AND ICE MACHINE.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: MUST PULL OUT ALL HEAVY EQUIPMENT (ICE MACHINE, COOKING EQUIPMENT, COOLERS, ETC.) AND DETAIL CLEAN FLOORS. MUST MAINTAIN.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: MUST DETAIL CLEAN AND MAINTAIN WALLS UNDER/AROUND COOKING EQUIPMENT AND 3-COMP. SINK.

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: (7-38-005A) FOUND THE 2-DOOR REACH-IN COOLER AT PREP STATION WITH A INTERNAL AIR TEMPERATURE OF 52.7F INSTRUCTED TO MAINTAIN ALL COLD HOLDING UNITS AT 40F OR BELOW & MONITOR COOLER REGULARLY (UNIT TAGGED). All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: (7-38-005A) FOUND 44-OUNCES OF COLE SLAW (11-CONTAINERS) AT 53.7-54.5F AND 42-OUNCES OF PARFAITS (12-CONTAINERS) AT 59.5-60.2F, INSIDE THE 2-DOOR REACH-IN COOLER AT PREP STATION. INSTRUCTED TO MAINTAIN ALL COLD FOODS AT 40F OR BELOW (PRODUCT DISCARDED). TOTAL AMOUNT=$8.90 All cold food shall be stored at a temperature of 40F or less.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: INTERIOR OF FRYERS NEED DETAILED CLEANING-MUST MAINTAIN. All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: INTERNAL THERMOMETERS NEEDED IN REACH-IN COOLERS-MUST PROVIDE. All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: ALL SODA LIDS FOR SELF-SERVICE MUST BE INVERTED UPSIDE-DOWN, TO PREVENT CONTAMINATION. 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.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: CABINET UNDER SELF-SERVICE SODA DISPENSER MUST BE FREE OF DEAD INSECTS/DEBRIS. All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED - Comments: A WORK ORDER IS PLACED TO REPAIR DISH MACHINE, PER MGR "DISH MACHINE SHOULD BE IN GOOD WORKING ORDER BY THE 7TH OF THIS MONTH". IN THE MEAN TIME ISTRUCTED TO CONTINUE USING MAIN KITCHEN 3COMP SINK. COOLER IS TAGGED. MUST FAX A TAG REMOVAL REQUEST WHEN READY.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

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. OBSERVED FOOD BUILD UP ON EXTERIOR OF DISHMACHINE. INSTRUCTED MANAGER TO CLEAN AND MAINTIAN EQUIPMENT.

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. PREP AREA HANDWASH BOWL FAUCET AND SINK HANDLES LEAKING. MUST REPAIR AND MAINTAIN SINK.

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED - Comments: (7-38-030) PREP AREA HANDSINK NOT MAINTAINED. FOUND THE REAR PREP AREA HANDSINK BLOCKED BY 2-DRY STORAGE SHELVES, WHICH DOES NOT ALLOW ACCESS FOR HANDWASHING OF FOODHANDLERS. ALSO OBSERVED EVIDENCE OF MOLD/DIRT ENCRUSTED ON THE INTERIOR OF THIS SINK. INSTRUCTED TO RELOCATE SHELVES, CLEAN/SANITIZE SINK & MAKE IT ALWAYS ACCESSIBLE FOR USE. Adequate and convenient toilet facilities shall be provided. They should be properly designed, maintained, and accessible to employees at all times.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: INTERIOR PANEL OF ICE MACHINE & CABINETS BELOW COUNTERS NEED CLEANING. All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: FLOORS BEHIND ICE MACHINE, ALONG BASEBOARD UNDER 3-COMP. SINK, UNDER SHELVINGS OF WALK-IN COOLERS MUST BE FREE OF DEBRIS/DIRT. The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: WALLS BEHIND ICE MACHINE & BELOW 3-COMP. SINK NEED CLEANING. The walls and ceilings shall be in good repair and easily cleaned.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: LEFT SIDE FAUCET OF 3-COMP. SINK IS LEAKING-MUST FIX. 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.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: FOLLOWING NEED CLEANING: CABINETS UNDER COUNTERS, GASKETS OF COOLER DOORS. All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: FLOORS UNDER WALK-IN COOLER SHELVES, UNDER FRONT COUNTERS, BEHIND ICE MACHINE, ALONG WALLBASES BENEATH THE 3-COMP. SINK MUST BE KEPT CLEAN. The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: 3-COMP. SINK FAUCETS LEAKING-MUST FIX. 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.

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: (7-38-005A) FACILITIES NOT MAINTAINED. FOUND A 4-DOOR PIZZA REACH-IN COOLER (AT PREP AREA), WITH AIR TEMPS RANGING FROM 49.F-57F. UNIT TAGGED. ALL COLD HOLDING UNITS MUST BE AT 40F OR LESS. All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: (7-38-005A) INADEQUATE FOOD PROTECTION. FOUND THE FOLLOWING FOODS IN A 4-DOOR REACH-IN PIZZA COOLER: 8-LBS. OF COLE SLAW AT 51.8F; 4-LBS. OF HAM AT 55.5F; 2-LBS. OF ITALIAN SAUSAGE AT 53.3F. INSTRUCTED MANAGER TO PROPERLY DISPOSE OF THESE FOODS & MAINTAIN COLD FOODS AT 40F OR BELOW. (TOTAL COST=$35.OO) All cold food shall be stored at a temperature of 40F or less.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: ICE BUILD-UP AROUND CONDENSERS OF PIZZA PREP COOLER-MUST FIX. All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: ALL CABINETS UNDER COUNTERS, TRAY SHELVINGS INSIDE COOLERS, FAN GUARDS OF COOLERS, INTERIOR FLOOR OF COOLERS MUST BE FREE OF DEBRIS/DIRT. All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: ALL FLOOR DRAINS NEED DETAILED CLEANING. FLOORS UNDER/BEHIND ALL EQUIPMENT MUST BE KEPT CLEAN, INCLUDING THE FLOORS AT THE DRY STORAGE AREAS, The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.