SUBWAY

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: FOLLOWING NEED CLEANING: CABINETS UNDER COUNTERS, INTERIOR OF PREP SINK, INTERIOR OF COOLERS. 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, FLOORS BEHIND/UNDER ALL EQUIPMENT & PREP TABLES MUST BE KEPT CLEAN, ESPECIALLY UNDER FRYERS. 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: HOLES ON THE WALLS UNDER PREP SINK & UNDER COUNTERS MUST BE SEALED. The walls and ceilings shall be in good repair and easily cleaned.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: THE 2-COMP. SINK IS SLOW-DRAINING, 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.

DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED - Comments: All dishwashing machines must be of a type that complies with all requirements of the plumbing section of the Municipal Code of Chicago and Rules and Regulation of the Board of Health. HIGH TEMP DISH MACHINE NOT SANITIZING, FINAL RINSE TEMP IS 120F. MACHINE IS OPERATIONAL.INSTRUCTED MANAGER TO REPAIR OR STORE IT AWAY AND USE MAIN KITCHEN (ACCROSS AND DOWN A PUBLIC HALLWAY) TO WASH AND SANITZE UTENSILS.

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. DIRT AND STANDING WATER NOTED BEHIND ICE MAKER AND PREP COOLER, INSTRUCTED TO CLEAN AND MAINTAIN.

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. MISSING WALLBASE COVERING BEHIND SMALL ICE MAKER. INSTRUCTED TO INSTALL.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: 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. MISSING THERMOMETER AT DISPLAY COOLER, INSTRUCTED TO PROVIDE.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines. FOUND ABOUT 9 LIVE COCKROACHES BEHIND PREP COOLR AND PREP TABLE. INSTRUCTED MANAGER TO ELIMINATE INSECTS ACTIVITY, PEST CONTROL SERVICE RECOMMENDED.

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. PREP COOLER DOOR NOT CLOSING PROPERLY, INSTRUCTED TO REPAIR.

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. SHELVES INSIDE PREP COOLERS AND COOKING EQUIPMENT EXTERIOR SURFACES NOT CLEAN. INSTRUCTED TO CLEAN AND MAINTAIN.

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. UNUSED FLOOR DRAINS TRAPPING WASTE WATER AND DEBRIS UNDER PREP COOLER. INSTRUCTED TO SEAL.

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. CRACKS AND CREVICES NOTED AT KITCHEN WALLS, INSTRUCTED TO SEAL

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME - Comments: Equipment and utensils should get proper exposure to the sanitizing solution during the rinse cycle. Bactericidal treatment shall consist of exposure of all dish and utensil surfaces to a rinse of clean water at a temperature of not less than 180 F. OBSERVED PREMISES USING HIGH TEMPERATURE DISHMACHINE AT THIS TIME, DISHMACHINE NOT SANITIZING AT 126.0 F. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN HIGH TEMPERATURE DISHMACHINE, MUST SANITIZE AT 180 F. CITATION ISSUED. INSTRUCTED MANAGER TO WASH, RINSE AND SANITIZE MULTI-USE UTENSILS AT GREAT STATE FARE 3-COMPARTMENT 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. OBSERVED ACCUMULATED FOOD BUILD UP INSIDE PREP AREA REACH IN COOLERS DOOR RUBBER GASKETS. MUST CLEAN AND MAINTAIN GASKETS.

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. OBSERVED FOOD BUILD UP ON FLOOR UNDER AND BEHIND EQUIPMENT IN PREP AREA. MUST DETAIL CLEAN FLOOR THROUGHOUT PREP AREA AND MAINTAIN.

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION - Comments: All food should be properly protected from contamination during storage, preparation, display, service, and transportation. THE ICE MACHINE HAS A HEAVY RUST AND BACTERIAL BUILDUP INSIDE THE ICE BIN, HAVE THE BUILDUP CLEANED OFF AND SANITIZED.

DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED - Comments: All dishwashing machines must be of a type that complies with all requirements of the plumbing section of the Municipal Code of Chicago and Rules and Regulation of the Board of Health. THE DRAIN PIPE UNDER THE THREE COMPARTMENT SINK LEAKS, REPAIR THE LEAKING WASTE WATERLINE, THE MAIN DISHROOM IS BEING USED AS AN ALTERNATE SANITIZING FACILITY.

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. THE FLOORS ARE DIRTY THROUGHOUT THE FACILITY. CLEAN AND MAINTAIN THE FLOORS AND BASEBOARDS SO THEY ARE SMOOTH AND SANITARY FROM CORNER TO CORNER.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: CLEAN THE DEAD BUGS OUT OF THE LIGHT SHIELDS.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines. FOUND ABOUT 30 MOUSE DROPPINGS SCATTERED BEHIND PREP AREAS IN MAIN KITCHEN AND DRY FOOD STORAGE ROOM, ALSO FOUND 15-20 LIVE FRUIT FLIES IN SAME AREA. INSTRUCTED MGR TO ELIMINATE RODENT AND INSECTS ACTIVITY IN ALL AFFECTED AREAS, PEST CONTROL SERVICE RECOMMENDED.

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. ICE SCOOP HOLDER NOT CLEAN, INSTRUCTED TO CLEAN AND MAINTAIN.

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. MUST CLEAN ALL MOUSE DROPPINGS, REMOVE ALL FOOD DEBRIS AND MAINTAIN AREA.

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. HOLES NOTED AROUND PIPES IN MAIN KITCHEN AREA, INSTRUCTED TO SEAL ALL HOLES AND CREVICES.

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. MUST CLEAN SHELVES INSIDE COOLERS, FOOD DEBRIS AND SPILLS NOTED.