Subway

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

OBSERVED THE FAUCET BASE LEAKING AND THE PLUMBING UNDER THE LEFT BASIN OF THE 3 COMPARTMENT SINK. INSTRUCTED TO REPAIR AND MAINTAIN ALL PLUMBING.

FOOD HANDLER REQUIREMENTS MET

OBSERVED FOOD HANDLERS WITHOUT PROOF OF STATE FOOD HANDLER EDUCATION. INSTRUCTED TO PROVIDE PROOF OF STATE FOOD HANDLER EDUCATION.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED

OBSERVED A BLOWN LIGHT BULB INSIDE OF THE WALK IN COOLER. INSTRUCTED TO PROVIDE AND MAINTAIN ADEQUATE LIGHTING.

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

OBSERVED THE FAUCET BASE LEAKING AND THE PLUMBING UNDER THE LEFT BASIN OF THE 3 COMPARTMENT SINK. INSTRUCTED TO REPAIR AND MAINTAIN ALL PLUMBING.

FOOD HANDLER REQUIREMENTS MET

OBSERVED FOOD HANDLERS WITHOUT PROOF OF STATE FOOD HANDLER EDUCATION. INSTRUCTED TO PROVIDE PROOF OF STATE FOOD HANDLER EDUCATION.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED

LIGHTS NOT SHIELDED ABOVE FRONT FOOD PREP COOLER, INSTRUCTED TO SHIELD

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

REFRIGERATION THERMOMETER MOUNTED IN REAR OF COOLER, INSTRUCTED TO KEEP IN FRONT.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

EMPLOYEES FOODS STORED NEXT TO CUSTOMERS, INSTRUCTED TO STORE AWAY.

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

FOOD HANDLERS NOT WEARING HAIR RESTRAINT, INSTRUCTED TO WEAR.

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

MUST REPAIR SLOW DRAINING AT EXPOSED HANDWASH SINK IN FRONT PREP AREA.

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

ALL EMPLOYEES MUST WEAR A HAIR RESTRAINS AT ALL TIMES FOOD IS PREPARED AND SERVED.

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

MUST REPLACE BROKEN AND CRACKED FLOOR TILES LOCATED IN FRONT OF THE WALK-IN COOLER.

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

MUST REPAIR/REPLACE CRACKED WALLTILE LOCATED JUST UNDER WALK-IN COOLER DOOR ENTRANCE.

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

MUST REPAIR LOOSE HOT WATER HANDLE AT STAFF RESTROOM.

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

MUST DETAIL CLEAN AND MAINTAIN THE INTERIOR OF ALL FLOOR DRAINS.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

MUST CONSPICUOUSLY PLACE THERMOMETERS INSIDE OF COOLERS.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED

A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. NO CERTIFIED MANAGER ON DUTY WHILE HANDLING AND SERVING POTENTIALLY HAZARDOUS FOODS, INSTRUCTED TO OBTAIN.

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. BOXES OF BOTTLED DRINKS STORED ON FLOOR, INSTRUCTED TO STORE OFF FLOOR.

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

FOUND PERSONAL ITEMS STORED ON SHELVING UNITS.(BOOTS, COATS,ETC.)

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

FOUND WASH CLOTHS NOT STORED PROPERLY.

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...

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

Cleaning equipment shall be properly stored away from food, utensils, equipment, and clean linens. MUST STORE PERSONAL ITEMS AWAY FROM FOOD STORAGE SHELVES.