Subway

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

MUST REPAIR WATER DEMAGED WALL IN EMPLOYEES STAFF BATHROOM.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

REAR EXPOSED HANDSINK SLOWLY DRAINING. MUST REPAIR. VENTILATION IN CUSTOMERS BATHROOM NOT WORKING MUST REPAIR.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

MUST REPAIR LEAKY FAUCET HANDLE AT FRONT EXPOSED HAND SINK.MUST ALSO REPAIR CRACKED TOILET SEAT AT STAFF EMPLOYEE RESTROOM.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

All hot food shall be stored at a temperature of 140F or higher.FOUND POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE: FOUND CHICHEN PATTIES AT TEMPERATURE OF 87.7F;99.2F AND 103F.MEATBALL AT TEMPERATURE OF 78.8F; 107F AND 127.6F, BOTH PRODUCTS W...

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS.

All employees who handle food shall wash their hands as often as necessary to maintain a high degree of personal cleanliness and should conform to hygienic practices prescribed by the Board of Health.OBSERVED EMPLOYEE HANDLING READY TO EAT FOOD, WEAR...

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

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.FOUND EXTERIOR OF MOBILE BREAD CART IN WALK-IN COOLER WITH ENCRUSTED FOOD (BOTTOM SIDE ).

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

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.CLEAN FLOOR BEHIND JUICE BOXES, ALSO RESEAL PLASTIC BASEBOARD AT SAME AREA.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

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...