Subway

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

FOUND POTENTIALLY HAZARDOUS FOODS ON STEAMTABLE/ HOT HOLDING UNIT AT IMPROPER TEMPERATURES. APPROX 4- LBS OF MEATBALLS -94.8F, 4-LBS OF COOKED CHICKEN BREAST AT 114.9F. HOT FOODS MUST BE MAINTAINED AT 140.0F OR HIGHER. FOODS REMOVED AND DISCARDED BY ...

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

NO WATER AT FAUCET IN (2ND) WASHROOM UNUSED ONLY BEING USED FOR STORAGE OF ARTICLES AND EQUIPMENT. MUST REPAIR.

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

REMOVED CLUTTER AND ORGANIZE STORAGE PROPERLY IN UNUSED WASHROOM TO PREVENT ANY PEST HARBORAGE AREA.

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

FOUND IMPROPER COLD TEMPERATURES OF APPROX 10-LBS OF TUNA IN PREP LINE COOLER AT IMPROPER TEMPERATURE OF 58.4F. COLD FOODS MUST BE MAINTAINED AT 40.0F OR BELOW.MANAGER REMOVED FOOD AND DISCARDED-CDI.APPROX COST $ 40.00, CRITICAL VIOLATION 7-38-005A.

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

OBSERVED NO MANAGER ON DUTY AT THIS TIME WHEN POTENTIALLY HAZAROIUS FOODS ARE PREPARED AND SERVED SUCH AS TUNA,AND MAKING SANDWICHES.ALSO EMPLOYEES HAVE NO VAID PROOF OF FOOD CERTIFICATE OR ENROLLMENT AT THIS TIME. SERIOUS VIOLATION 7-38-012.

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

INTERIOR UPPER PANEL INSIDE ICE MACHINE NOT CLEAN, SLIGT BUILD-UP. MUST CLEAN/MAINTAIN.

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

INSTRUCTED TO RECAULK AROUND THE REAR EXPOSED HAND WASHING SINK IN THE PREP AREA AND MAINTAIN.

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

INSTRUCTED TO PROVIDE PARTITIONERS TO THE EXPOSED HAND WASHING AND 1-COMPARTMENT SINK TO SEPARATE FROM THE PREP TABLE AND DRAINBOARD.

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

INSTRUCTED TO CLEAN AND MAINTAIN THE FLOORS IN THE CORNERS.

FOOD HANDLER REQUIREMENTS MET

INSTRUCTED TO MEET THE FOOD HANDLER REQUIREMENTS.

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

INTERIOR PANEL OF ICE MACHINE NOT CLEAN.MUST CLEAN/MAINTAIN.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

FOUND ICE SCOOP NOT PROPERLY STORED ON TOP OF SYURP FOUNTAIN BOXES.MUST CLEAN SANITIZE AND PROPERLY STORE.

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

interior upper panel of ice machine not clean.must clean/maintain.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

PROVIDE THERMOMETER IN DRIVE-THRU BEVERAGE COOLER.

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

STORE MOP HEAD UPRIGHT TO PREVENT INSECT BREEDING. REMOVE ITEMS AWAY FROM WALLS AND CORNERS FOR EASY CLEANING AND PEST CONTROL.

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

OBSERVED EXCESSIVE ICE IN WALK-IN FREEZER AROUND DRAIN PIPE NEED TO REMOVE/REPAIR.

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

CLEAN FLOOR IN REAR WALK-IN COOLER AND BEHIND ICE MACHINE IN CORNER.

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.NEED TO CLEAN THE INTERIOR OF THE TURBO CHEF OVEN REAR ATORAGE AREA.

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

Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. All rooms in which food or drink is prepared, or in which utensils are washed, shall be...

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...

FACILITIES TO MAINTAIN PROPER TEMPERATURE

All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. IMPROPER TEMPERATURE OF REACH-IN COOLER ALONG EAST WALL 74.7F INSTRUCTED MANAGER TO REPAIR. COOLER MUST MAIN...

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

All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines. REAR...

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. SEAL OPENINGS AROUND PIPE FITTINGS UNDER FRONT EXPOSED SINK.