SUBWAY.

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 WERE DISPLAYED AT STEAM TABLE.(TEMPERATURE OF THE HOT WATER UNIT AT TEMP OF 157.9F).BOTH PRODUCTS DISCARDED AND DENATURED. POUND 8 VALUE 25 CRITICAL VIOLATION:7-38-005(A) HOOOO59428-12

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, WEARING FOOD GLOVES,ALSO HANDLING MONEY, REGISTER, GARBAGE LID ETC.OBSERVED EMPLOYEE NOT WASHING HANDS PRIOR TO PUT ON A CLEAN PAIR OF FOOD GLOVES. INFORMATION GIVEN ON HAND WASHING.ONLY ONE EMPLOYEE ON PREMISES. CRITICAL VIOLATION:7-38-010(A) HOOOO59447-13

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 ).

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: 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.FRONT EXPOSED HAND SINK SLOWLY DRAINING, INSTRUCTED TO FIX.