Subway

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

NO CERTIFIED FOOD AND SANITATION MANAGER ON SITE WHILE HANDLING AND SERVING POTENTIALLY HAZARDOUS FOODS, INSTRUCTED TO OBTAIN.

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

SLOW DRAINAGE AT 3-COMP SINK, INSTRUCTED TO REPAIR AND MAINTAIN.

PREVIOUS SERIOUS VIOLATION CORRECTED, 7-42-090

(7-42-090) PREVIOUS SERIOUS VIOLATION #21, FROM 4/28/11 & 5/9/11, WAS NOT CORRECTED AT THIS TIME; MUST HAVE A CITY CERTIFIED MANAGER ON PREMISES AT ALL TIMES POTENTIALLY HAZARDOUS FOODS ARE HANDLED, PREPARED, SERVED.

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

FLOORS OF WALK-IN COOLER & AROUND WATER HEATER IN BASEMENT NEED CLEANING; SUPPLIES MUST BE ELEVATED OFF THE FLOOR AT REAR OF BASEMENT ALSO.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

INTERNAL THERMOMETER NEEDED IN WALK-IN COOLER, MUST RPOVIDE.

* 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 CITY OF CHICAGO FOOD SANITATION CERTIFICATE POSTED ON PREMISES WHILE POTENTIALLY HAZARDOUS FOODS (SANDWICHES AND SOU...

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. REPLACE THE WATER STAINED CEILING TILES IN THE 1ST AND 2ND FLOOR DINING ROOMS AND REPAIR DRYWALL WALLS IN SAME AREAS.

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

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. REMOVE THE CARDBOARD LITTER FROM THE GROUND AROUND T...

FACILITIES TO MAINTAIN PROPER TEMPERATURE

All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. FACILITIES DO NOT MAINTAIN PROPER TEMPERATURE. OBSERVED REACH-IN COOLER BELOW THE PREP COUNTER AT 50F. UNI...

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. POTENTIALLY HAZARDOUS FOODS STORED AT IMPROPER TEMPERATURES IN THE REACH-IN COOLER. OBSERVED SOUP AT 58F, STEAK AT 46F, CHEESE AT 48, AND SEAFOOD/CRAB SALAD AT 53F. MANAGEMENT VOLUNTAR...

* 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 CITY OF CHICAGO FOOD SANITATION CERTIFICATE POSTED ON PREMISES WHILE POTENTIALLY HAZARDOUS FOODS (SANDWICHES AND SOU...

DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED

3 COMPARTMENT SINK IS IMPROPERLY MAINTAINED. OBSERVED WASTE WATER SLOW DRAINING AND BACKING UP INTO THE LEFT AND RIGHT COMPARTMENTS WHEN WATER WAS FILLED AND RELEASED FROM THE MIDDLE COMPARTMENT. MANAGEMENT INSTRUCTED TO REPAIR AND MAINTAIN SINK SO...

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. REPLACE THE WATER STAINED CEILING TILES IN THE 1ST AND 2ND FLOOR DINING ROOMS AND REPAIR DRYWALL WALLS IN SAME AREAS.

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

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. REMOVE THE CARDBOARD LITTER FROM THE GROUND AROUND ...

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 AT IMPROPER TEMPERATURES. FOUND APPROXIMATELY 25LBS OF SALAMI,CHEESE,HAM,COLD CUT TRIO PORTIONS AND MEATBALLS IN MARINARA SAUCE AT IMPROPER TEMPERATU...

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. OBSERVED SEVERAL CONTAINERS USED FOR FOOD STORAGE WITH BROKEN AND CRACKED LIDS. MUST DISCARD ALL BROKEN AND CRACKED L...

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 REPLACE ALL CRACKED LIGHT SWITCH AND ELECTRICAL OUTLET COVERS NEXT TO BASEMENT PREP TABLE AND ABOVE AND ALONG SI...

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. DETAIL CLEAN INTERIOR OF TOILET AND DUSTY VENT COVER IN WASHROOM. ALSO CLEAN COOLERS AND CUTTING BOARDS IN PREP ARE...

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 REPAIR PITS AND GROVES IN BASEMENT FLOOR AND REPAINT FLOORS THROUGHOUT ENTIRE BASEMENT TO MAKE FLOORS SMOOTH AND EASILY CLEANABLE. ...

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 REPAIR BROKEN FLOOR TILES NEAR DOORWAY LEADING TO BASEMENT STAIRS. MUST DETAIL CLEAN FLOORS ON SIDES OF OVENS,COOLERS AND UNDER FRO...

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. MUST CLEAN AND REPAINT CEILING OVER BASEMENT PREP AND DISHWASHING AREAS AND MAKE SMOOTH AND EASILY CLEANABLE. MUST ALSO SCRAPE AND REPAINT PEELINGS WALLS LEADING DOWN TO BASEMENT ...

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. MUST REPLACE ALL STAINED CEILING TILES OVER 2ND FLOOR DINING AREA AND OVER OVENS AND PREP COOLER ALONG FRONT SERVICE LINE.

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

All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces. PROVIDE MORE ADEQUATE LIGHTING OVER BASEMENT PREP AND DISHWASHING AREA...

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. MUST INSTALL A BACK FLOW DEVICE AT THE SODA DISPENCER OR PROVIDE PROOF OF EXISTENCE.

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

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. MUST PROVIDE DESIGNATED AREA FOR EMPLOYEE BELONGI...