Subway

FOOD HANDLER REQUIREMENTS MET

FACILITY OUT OF COMPLIANCE. IDPH FOODHANDLER INFORMATION PROVIDED. INSTRUCTED ALL FOODHANDLERS MUST BE IN COMPLIANCE WITHIN 30 DAYS OF HIRE. INSTRUCTED TO COMPLY AND MAINTAIN.

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

EMPLOYEE DRINK STORED NEXT TO THE REAR HAND SINK ON THE PREP TABLE. INSTRUCTED TO STORE EMPLOYEE DRINKS SEPERATE AND AWAY FROM PREP AREAS.

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

FOUND DRAIN PAN NOT CLEAN FOR SODA DISPENSER MACHINE.

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

FOUND FLOORS NOT CLEAN ALONG WALLS AT REAR KITCHEN AREAS.

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

FOUND CLUTTER STORED ON PREPARATION TABLE.(PHONES,PENS,ETC.)

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

EXCESS DEBRIS ON FLOOR BEHIND AND SIDE OF FLOOR VAULT UNDER THE FRONT COUNTER,INSTRUCTED TO CLEAN AND MAINTAIN

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

DUST ON CEILING FANS AT DINING AREA,INSTRUCTED TO CLEAN AND MAINTAIN.

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

OBSERVED DIRT/FOOD BUILD UP INISDE FLOOR DRAIN AT REAR PREP. MUST CLEAN AND MAINTAIN INTERIOR OF FLOOR DRAIN.

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

OBSERVED SMALL HOLES IN WALL ABOVE ELECTRICAL OUTLET BY REAR PREP TABLE. MUST SEAL HOLES IN WALL.

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

CLEAN FLOOR UNDER THE SHELF INSIDE THE WALK-IN COOLER AND FREEZERS. CLEAN AND MAINTAIN FLOOR IN THE GARBAGE AREA(DEBRIS A LOT OF CARDBOARDS PAPER AND CONSTRUCTION MATERIAL)THROUGHOUT,ELEVATE ITEMS NEEDED 6" OFF THE FLOOR , REMOVE OTHER ITEMS.BUSINES...

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

REPAIR LEAKING FAUCET JOINT ON THE 3 COMPARTMENT SINK

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES

Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use. INSTRUCTED TO INVERT ALL CLEAN UTENSILS ON THE SHELV...

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. INSTRUCTED TO RESURFACE CUTTING BOARD ON PREP TABLE IN REAR PREP AREA WITH DEEP CUTS AND STAINS.

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

INSTRUCTED TO CLEAN DEBRIS ON FLOORS IN CORNERS BY STORAGE SHELF AND BY 3COMP.SINK AT REAR, ALSO CLEAN FLOORS AT DUMPSTER AREA.

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. INSTRUCTED TO REPAIR WATER STAINED CEILING TILES IN DINING 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...

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

All cold food shall be stored at a temperature of 40F or less. FOUND POTENTIALLY HAZARDOUS FOODS (TURKEY,ROAST BEEF,& CHEESE)STACKED UP HIGH ON DISPLAY SERVING COOLER AT IMPROPER TEMPERATURES OF 46.2F TO 52.3F AT THE TIME OF INSPECTION.THE ABOVE F...

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES

Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use. INSTRUCTED TO INVERT ALL CLEAN UTENSILS ON THE S...

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. INSTRUCTED TO RESURFACE CUTTING BOARD ON PREP TABLE IN REAR PREP AREA WITH DEEP CUTS AND STAINS.

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. INSTRUCTED TO CLAEN DEBRIS ON FLOORS IN CORNERS BY STORAGE SHELF AND BY 3COMP.SINK AT REAR, ALSO CLEAN FLOORS AT DUMPSTER AREA.

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. INSTRUCTED TO REPAIR WATER STAINED CEILING TILES IN DINING 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...

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. PROVIDE SPLASH GUARD FOR HAND WASHING SINK IN FRONT SERVICE AREA OR REMOVE ALL SINGLE USE UTENSILS STORED NEXT TO SIN...

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

The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. REPAIR DRAIN FOR 3 COMPARTMENT SINK IN REAR TO PREVENT WASTE WATER FROM SPLASHING ONTO FLOOR.