JUL 16
2013
PASS W/ CONDITIONS
2 violationsDETAILS
SANITARY INSPECTION RECORD — CITY OF CHICAGO
✕
SUBWAY.
BEAT. 45/100
816 N STATE ST · OLD TOWN, CHICAGO
Last inspected July 16, 2013 · passed with conditions
Failed 2 of 7 inspections. 4 critical violations on the cumulative record. Pattern of issues, not a one-off.
THE NUMBERS
INSPECTIONS
7
1 passed · 4 w/ conditions · 2 failed
VIOLATIONS
25
includes 4 critical
RECORDS COVER
3 YEARS
since Jul 2010
INSPECTION HISTORY
* 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.
JUL 92012PASS W/ CONDITIONS3 violations1 CRITICALDETAILS
JUL 9
2012
PASS W/ CONDITIONS
3 violations1 CRITICALDETAILS
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.
MAY 92011PASS W/ CONDITIONS3 violationsDETAILS
MAY 9
2011
PASS W/ CONDITIONS
3 violationsDETAILS
* 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 SOUP) ARE BEING PREPARED AND SERVED. MANAGEMENT INSTRUCTED THAT A CERTIFIED FOOD MANAGER MUST BE PRESENT AT ALL TIMES WHILE POTENTIALLY HAZARDOUS FOOD IS PREPARED OR SERVED. SERIOUS VIOLATION 7-38-012.
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 THE GARBAGE DUMPSTER.
APR 282011FAILED6 violations2 CRITICALDETAILS
APR 28
2011
FAILED
6 violations2 CRITICALDETAILS
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. UNIT WAS USED TO STORE POTENTIALLY HAZARDOUS FOODS. UNIT TAGGED HELD FOR INSPECTION. MUST MAINTAIN UNIT BELOW 40F. CRITICAL VIOLATION 7-38-005A.
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 VOLUNTARILY DISCARDED 5# OF FOOD WORTH $20. CRITICAL VIOLATION 7-38-005A.
* 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 SOUP) ARE BEING PREPARED AND SERVED. MANAGEMENT INSTRUCTED THAT A CERTIFIED FOOD MANAGER MUST BE PRESENT AT ALL TIMES WHILE POTENTIALLY HAZARDOUS FOOD IS PREPARED OR SERVED. SERIOUS VIOLATION 7-38-012.
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 THAT WATER DRAINS PROPERLY. SERIOUS VIOLATION 7-38-030.
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 THE GARBAGE DUMPSTER.
show all 7 inspections →
JUL 72010FAILED11 violations1 CRITICALDETAILS
JUL 7
2010
FAILED
11 violations1 CRITICALDETAILS
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 TEMPERATURES RANGING BETWEEN 47.4-59.3 DEGREES F. MUST MAINTAIN POTENTIALLY HAZARDOUS COLD FOODS AT 40 DEGREES F AND BELOW. CRITICAL CITATION ISSUED 7-38-005A.
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 LIDS AS NEEDED
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 SIDE 1ST FLOOR REAR PREP TABLE. MUST SEAL SMALL OPENING ALONG RIGHT SIDE OF REAR EXIT DOOR.
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 AREA.
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. (USE LIGHT COLORED PAINT)
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 FRONT LINE PREP COOLER AND REMOVE DIRT AND OTHER DEBRIS.
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 AND CLEAN AND REPAINT DINGY WALLS IN REAR 1ST FLOOR PREP AREA AND IN BASEMENT PREP AREA. (USE LIGHT COLORED PAINT)
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 AREAS. ALSO, REPLACE BROKEN LIGHT SHEILD IN BASEMENT IN FRONT OF WALK IN COOLER AND OVER REAR 1ST FLOOR HAND SINK NEAR REAR EXIT.
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 BELONGINGS. MUST REMOVE POP CRATES AND PROVIDE ADDITIONAL SHELVING RACKS AND STORE ALL ITEMS 6 INCHES OFF FLOOR. RELOCATE SODA SYRUP DISPENCERS TO PREVENT STORAGE UNDER A WASTELINE OR PROVIDE BARRIER BETWEEN SYRUP DISPENCER AND WASTE LINE.
Data sourced from Chicago Dept. of Public Health. We'd love to link you straight to this restaurant's record — turns out Chicago considers that a luxury. The full dataset is what's on offer →