Subway

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

MEATBALLS BEING RE-HEATED ON STEAM TABLE, TEMPERATURE OF PRODUCT WAS 89F. ALL POTENTIALLY HAZARDOUS FOODS THAT REQUIRE RE-HEATING, MUST BE RE-HEATED TO 165F IN SOME FORM OF COOKING EQUIPMENT THEN PLACED IN A HOLDING UNIT. CRITICAL VIOLATION 7-38-005(...

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS.

OBSERVED EMPLOYEE USE TELEPHONE AND NOT WASH HANDS BEFORE PREPARING A SANDWICH FOR A CUSTOMER. CRITICAL VIOLATION 7-38-010(A).

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

CLEAN FLOORS THROUGHOUT REAR FOOD PREP AND STORAGE AREAS, IN REAR STORAGE AREA IN HALLWAY OUTSIDE OF REAR EXIT DOOR(DIRT, DEBRIS NOTED).

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

CLEAN WALLS, REPLACE MISSING, AND STAINED CEILING TILES IN REAR STORAGE AREA OUTSIDE OF REAR EXIT DOOR.

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

PROPERLY ORGANIZE AND STORE ALL ARTICLES IN REAR HALLWAY STORAGE AREA.

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

MUST DETAIL CLEAN THE COUNTER TOP AND THE UNDER COUNTER CABINET AT THE DRINK STATION. REMOVE THE BLACK SUBSTANCE BUILDING ALONG THE SIDES OF THE SPLASH GUARDS AT THE REAR HAND SINK.

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

MUST PROVIDE A LIGHT SHIELD COVER FOR THE LIGHT IN THE WALK IN FREEZER.

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

MUST REPAIR THE LEAK AT THE THREE COMPARTMENT SINK FAUCET.

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090

CONTINUED NON-COMPLIANCE. PREVIOUS MINOR VIOLATIONS FROM REPORT # 1383409 ON 2-28-14 NOT CORRECTED. (38)MUST REPAIR HEAVY LEAK AT THE MOP SINK BACK FLOW DEVICE. (41)REMOVE EXCESSIVE CLUTTER IN REAR HALLWAY LEADING TO THE GARBAGE AREA. MUST STORE AL...

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

MUST DETAIL CLEAN THE COUNTER TOP AND THE UNDER COUNTER CABINET AT THE DRINK STATION. REMOVE THE BLACK SUBSTANCE BUILDING ALONG THE SIDES OF THE SPLASH GUARDS AT THE REAR HAND SINK.

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

MUST PROVIDE A LIGHT SHIELD COVER FOR THE LIGHT IN THE WALK IN FREEZER.

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

MUST REPAIR THE LEAK AT THE THREE COMPARTMENT SINK FAUCET.

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

NO CITY OF CHICAGO FOOD SERVICE MANAGER ON SITE WHILE POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED. MUST PROVIDE. (CHICKEN,DELI MEATS)SERIOUS CITATION ISSUED 7-38-012

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

MUST DETAIL CLEAN THE TOILET IN THE MENS WASHROOM.

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

MUST REPAIR HEAVY LEAK AT THE MOP SINK BACK FLOW DEVICE.

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

REMOVE EXCESSIVE CLUTTER IN REAR HALLWAY LEADING TO THE GARBAGE AREA. MUST STORE ALL ITEMS 6 INCHES OFF THE FLOOR.

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS.

OBSERVED POOR HYGIENIC PRACTICES: EMPLOYEE SERVING CUSTOMER(MAKING SANDWICHES),TAKING CASH AND PREPPING FOODS(BREADS AND CUTTING UP VEGETABLE) WITHOUT PROPERLY WASHING HIS HAND IN BETWEEN JOBS. INSTRUCTED ON PROPER HAND WASHING. CRITICAL CITATION ISS...

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

NO CERTIFIED FOODSERVICE MANAGER ON DUTY/SITE WHILE POTENTIALLY HARARDOUS FOODS ARE BEING PREPARED AND SERVED SUCH AS SOUP, DELI MEAT,SANDWHICHES,CHICKEN AND TUNA. INSTRUCTED MANAGER TO HAVE A CERTIFIED MANAGER TO COVER ALL SHIFTS. SERIOUS CITATION I...

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

FLOORS NEED CLEANING UNDER POP SYRUP STORAGE SHELVING AND DRY FOOD STORAGE SHELVING ALONG WALL AND IN CORNERS TO REMOVE SPILLS.

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.MUST CLEAN AND SANITIZE SODA DISPENSING MACHINE TO REMOVE SYRUP SPLASHES FROM NOZZLES.

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 FRONT PREP LINE TO REMOVE FOOD DEBRI.