Subway

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

Inspector Comments: MUST CLEAN DUST BUILD UP FROM LOWER SHELVES UNDER COLD HOLDING UNIT AND CASH REGISTER.

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

Inspector Comments: MUST CLEAN FOOD DEBRI AND DIRT FROM FLOOR ALONG WALL BASES IN REAR PREP AREA AND WALK IN COOLER & FREEZER.

FACILITIES TO MAINTAIN PROPER TEMPERATURE

OBSERVED IMPROPER TEMPERATURE OF FRONT PREP AREA PREP COOLER AT 46.3F WITH READY TO EAT AND FULLY COOKED FOODS STORED INSIDE FOR SALE.A HELD FOR INSPECTION TAG PLACED ON UNIT.ONCE REPAIRED FAX LETTER TO (312)746-8040 WHEN READY.MUST HAVE COLD HOLDING...

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

OBSERVED IMPROPER TEMPERATURES OF READY TO EAT AND FULLY COOKED FOODS STORED IN ABOVE MENTION PREP COOLER SUCH AS EGG FOLDS 50.6F,HAM 49.4F,CHICKEN 49.8F,VEGETARIAN PATTIES 50.8F.PRODUCT WAS DUMPED AND DENATURED BY MANAGER.MUST HAVE COLD HOLDING AT 4...

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

OBSERVED IMPROPER PEST CONTROL OBSERVED MORE THAN 30 RODENT DROPPINGS ON LOWER SHELF UNDER SELF SERVE SODA UNIT BEHIND AND IN BETWEEN (BOXES,STRAWS,LIDS,ETC).ALSO A OPEN RODENT BAIT POISON PACKAGE IN SAME AREA.ALSO REAR DOOR NOT TIGHT FITTING ALONG B...

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

MUST CLEAN DUST BUILD UP FROM LOWER SHELVES UNDER COLD HOLDING UNIT AND CASH REGISTER.

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

MUST CLEAN FOOD DEBRI AND DIRT FROM FLOOR ALONG WALL BASES IN REAR PREP AREA AND WALK IN COOLER & FREEZER.

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

MUST CLEAN THE COUNTER TOP WHERE THE SELF SERVER POP MACHINE IS KEPT TO REMOVE SPILLS.

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

FLOORS NEED CLEANING IN THE REAR STORAGE AREA ALONG THE WALL BASE AND IN CORNERS TO REMOVE DEBRIS. ALSO FLOORS INSIDE THE WALK IN COOLER TO REMOVE SPILLS.

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

OPERATING WITHOUT A CERTIFIED FOOD MANAGER ON SITE WHILE POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED SUCH AS, SANDWICHES AND SOUPS,SERIOUS VIOLATION 7-38-012,CITATION ISSUED

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

CLEAN INTERIOR OF THE CHEST COOLER AT THE FRONT PREP AREA AT BOTTOM OF SHELF

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

MUST GENERAL CLEAN THE FLOORS INSIDE THE WALK-IN FREEZER IN REAR PREP AREA AND FLOORE INSIDE THE WOMEN'S WASHROOM

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

MUST PROVIDE A THERMOMETER INSIDE THE WALK-IN COOLER IN REAR PREP AREA

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

CLEAN INTERIOR BOTTOM OF REFRIGERATION UNIT AT FRONT COUNTER.

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

CLEAN AND MAINTAIN FLOOR DRAINS UNDER SINKS.

* 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 present at the time of inspection while sandwiches are being prepared.

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. The interior of the back counter 2-door cooler is dirty, clean, rinse and sanitize the cooler interior.

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

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. MUST CLEAN ICE DISPENSER AND NOZZLES AT SODA MACHINE, CLEAN INTERIOR OF PREP COOLER UNDER FRONT COUNTER AND COUNTER T...

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

PREVIOUS VIOLATION CORRECTED. CLEAN FLOOR IN REAR AROUND CO2 TANKS AND MAINTAIN.

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

The walls and ceilings shall be in good repair and easily cleaned. ONE LOOSE WALL TILE AT WALLBASE NEAR BEVERAGE COOLER; REATTACH. CLEAN CEILING VENT ABOVE BREAD OVEN, CEILING VENT OUTSIDE OF WASHROOMS AND VENTS INSIDE BOTH WASHROOMS.

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

All utensils shall be thoroughly cleaned and sanitized after each usage. MUST CLEAN-SANITIZE; FRONT AREA CABINETS AND BOTTOM AREA OF DISPLAY COOLER.

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. MUST CLEAN FLOORS AT CORNERS AND ALONG WALLS THRU-OUT.

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

MUST REMOVE UNNECESSARY ARTICLES THRU-OUT REAR STORAGE AREA NEAR MOP SINK, CLEAN AND ORGANIZE TO PREVENT PEST HARBORAGE. ARTICLES MUST BE STORED OFF FLOORS, AWAY FROM WALLS.