SUBWAY.

NO CURRENT CITY OF CHICAGO SANITATION CERTIFICATE ON SITE AT TIME OF INSPECTION. MANAGER STATES RECERT CLASS HAS BEEN TAKEN HOWEVER CERTIFICATE HAS NOT ARRIVED. SERIOUS VIOLATION 7-38-012 CITATION ISSUED. NO VALID CITY OF CHICAGO SANITATION CERTIFICATE ON SITE.

FLOORS IN REAR PREP AREA IN NEED OF CLEANING TO REMOVE ALL BUILD UP. MUST CLEAN AND MAINTAIN AT ALL TIMES.

The walls and ceilings shall be in good repair and easily cleaned.NEED TO CLEAN CEILING ABOVE BREAD OVEN.REPAIR HOLES IN WALL BEHIND SOUP COOKER.

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. FLOORS THROUGH OUT IN NEED OF CLEANING UNDER AND AROUND ALL EQUIPMENT. MUST CLEAN AND MAINTAIN AT ALL TIMES.

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. All utensils shall be thoroughly cleaned and sanitized after each usage. CLEAN EXTERIOR OF ALL GARBAGE CANS. CLEAN ALL DRINK DISPENSORS TO REMOVE BUILD UPO. MUST CLEAN AND MAINTAIN AT ALL TIMES.

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. FLOORS THROUGHOUT IN NEED OF CLEANING TO REMOVE ALL DEBRIS AND FOOD SPILLS. MUST CLEAN AND MAINTAIN AT ALL TIMES.

None of the operations connected with food establishments shall be conducted in any room used as living or sleeping quarters. Toilet rooms shall be completely enclosed and shall be vented to the outside air or mechanically ventilated. TOILET ROOM IN NEED OF CLEANING. MUST CLEAN AND MAINTAIN AT ALL TIMES.

The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. 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. LEAK AT 3 COMPARTMENT SINK IN NEED OF REPAIR. MUST CORRECT AND MAINTAIN AT ALL TIMES.

All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. Cleaning equipment shall be properly stored away from food, utensils, equipment, and clean linens. ALL UNNECESSARY CLUTTER IN REAR STORAGE AREA MUST BE REMOVED OR ORGANIZED. MUST CORRECT AND MAINTAIN AT ALL TIMES.

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. THE VENTS THROUGHOUT NOT CLEAN. INSTRUCTED TO CLEAN THE DUST BUILDUP ON THEM. THE PIPE UNDERNEATH THE THREE COMPARTMENT SINK HAS SMALL HOLE IN IT. SOME WATER GOES INTO A BUCKET. INSTRUCTED TO REPLACE OR REPAIR IT. AT THE BACK EXPOSED HAND SINK FAUCET HAS A STEADY DRIPPING WHEN WATER IS SHUT OFF. INSTRUCTED TO REPAIR IT.