JAN 18

2017

PASS W/ CONDITIONS 6 violations 2 CRITICAL

Critical Food Temperature

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

OBSERVED THE FOLLOWING POTENTIALLY HAZARDOUS FOODS HELD AT IMPROPER TEMPERATURES. APPROXIMATELY 1 LB CHICKEN NOODLE SOUP AT 132.4F IN HOT HOLDING UNIT. SOUP DISCARDED. ESTIMATED VALUE TO BE CRITICAL VIOLATION 7-38-005(A).

Serious Food Temperature

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

NO CITY OF CHICAGO CERTIFIED FOOD MANAGER ON SITE WHILE THE ABOVE POTENTIALLY HAZARDOUS FOODS WERE BEING HELD AT IMPROPER TEMPERATURES. SERIOUS VIOLATION 7-38-012.

Minor Sanitation

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

ALL STORED ITEMS THROUGHOUT THE REAR UNDER METAL RACK SHELVING MUST BE ELEVATED FROM THE FLOOR 6" OR ABOVE.

Critical Plumbing & Waste

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

NO HOT WATER AT THE ONE COMPARTMENT PREP SINK IN THE REAR PREP. MUST PROVIDE HOT AND COLD RUNNING WATER AT ALL SINKS.

Minor Employee Hygiene

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

FOOD HANDLERS MUST WEAR HAT/HAIR RESTRAINT AT ALL TIMES.

Minor Documentation & Training

FOOD HANDLER REQUIREMENTS MET

NO VALID FOOD HANDLER CERTIFICATES ON SITE FOR REVIEW FOR ALL FOOD HANDLERS. MUST PROVIDE AND MAINTAIN.

AUG 5

2016

PASS 2 violations

Minor Sanitation

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

CLEAN THE FLOOR UNDER THE WIRE RACK SHELVINGS INSIDE THE WALK IN FREEZER AND MAINTAIN.

Minor Sanitation

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

SEAL THE GAP AROUND THE PIPES ,CONDUITS IN THE REAR AREA BY THE MOP SINK AND MAINTAIN.

SUBWAY.

THE NUMBERS

INSPECTION HISTORY

NEARBY IN UPTOWN