SUBWAY

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: FOUND POTENTIALLY HAZARDOUS FOODS ON STEAMTABLE/ HOT HOLDING UNIT AT IMPROPER TEMPERATURES. APPROX 4- LBS OF MEATBALLS -94.8F, 4-LBS OF COOKED CHICKEN BREAST AT 114.9F. HOT FOODS MUST BE MAINTAINED AT 140.0F OR HIGHER. FOODS REMOVED AND DISCARDED BY MANAGER AT COST APPROX $40.00-CDI. CRITICAL VIOLATION 7-38-005A.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: NO WATER AT FAUCET IN (2ND) WASHROOM UNUSED ONLY BEING USED FOR STORAGE OF ARTICLES AND EQUIPMENT. MUST REPAIR.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: REMOVED CLUTTER AND ORGANIZE STORAGE PROPERLY IN UNUSED WASHROOM TO PREVENT ANY PEST HARBORAGE AREA.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: FOUND IMPROPER COLD TEMPERATURES OF APPROX 10-LBS OF TUNA IN PREP LINE COOLER AT IMPROPER TEMPERATURE OF 58.4F. COLD FOODS MUST BE MAINTAINED AT 40.0F OR BELOW.MANAGER REMOVED FOOD AND DISCARDED-CDI.APPROX COST $ 40.00, CRITICAL VIOLATION 7-38-005A.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: OBSERVED NO MANAGER ON DUTY AT THIS TIME WHEN POTENTIALLY HAZAROIUS FOODS ARE PREPARED AND SERVED SUCH AS TUNA,AND MAKING SANDWICHES.ALSO EMPLOYEES HAVE NO VAID PROOF OF FOOD CERTIFICATE OR ENROLLMENT AT THIS TIME. SERIOUS VIOLATION 7-38-012.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: INTERIOR UPPER PANEL INSIDE ICE MACHINE NOT CLEAN, SLIGT BUILD-UP. MUST CLEAN/MAINTAIN.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: INSTRUCTED TO RECAULK AROUND THE REAR EXPOSED HAND WASHING SINK IN THE PREP AREA AND MAINTAIN.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: INSTRUCTED TO PROVIDE PARTITIONERS TO THE EXPOSED HAND WASHING AND 1-COMPARTMENT SINK TO SEPARATE FROM THE PREP TABLE AND DRAINBOARD.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: INSTRUCTED TO CLEAN AND MAINTAIN THE FLOORS IN THE CORNERS.

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

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: INTERIOR PANEL OF ICE MACHINE NOT CLEAN.MUST CLEAN/MAINTAIN.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED - Comments: FOUND ICE SCOOP NOT PROPERLY STORED ON TOP OF SYURP FOUNTAIN BOXES.MUST CLEAN SANITIZE AND PROPERLY STORE.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: interior upper panel of ice machine not clean.must clean/maintain.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: PROVIDE THERMOMETER IN DRIVE-THRU BEVERAGE COOLER.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: STORE MOP HEAD UPRIGHT TO PREVENT INSECT BREEDING. REMOVE ITEMS AWAY FROM WALLS AND CORNERS FOR EASY CLEANING AND PEST CONTROL.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: OBSERVED EXCESSIVE ICE IN WALK-IN FREEZER AROUND DRAIN PIPE NEED TO REMOVE/REPAIR.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: CLEAN FLOOR IN REAR WALK-IN COOLER AND BEHIND ICE MACHINE IN CORNER.

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.NEED TO CLEAN THE INTERIOR OF THE TURBO CHEF OVEN REAR ATORAGE AREA.

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. All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces.REAR LIGHT OUT NEAR TURBO CHEF OVEN INSTRUCTED TO REPAIR.

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.NEED TO PROVIDE BACK FLOW DEVICE ON THE REAR UTILITY MOP SINK.