Subway #4267

Chicago Health Dept

115 E 51ST ST · HYDE PARK, CHICAGO

Last inspected 2017.

7 inspections on record since 2014 · Last inspected Jun 2017.

Last inspected Jun 2017. Records may not reflect current conditions.

The numbers

INSPECTIONS

VIOLATIONS

total on record

LAST INSPECTED

JUN 2017

Inspection history

JUN 9

2017

PASS W/ CONDITIONS 3 violations

Serious Documentation & Training

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

NO CERTIFIED MANAGER ON DUTY OR VALID CERTIFICATE POSTED WHEN POTENTIALLY HAZARDOUS FOOD (DELI SANDWICHES, SOUP 150.9F) PREPARED AND SERVED. A CERTIFIED MANAGER MUST BE ON SITE AT ALL TIMES POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED. SERIOUS VIOLATION 7-38-012A

Minor Sanitation

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

CLEAN INTERIOR AND EXTERIOR OF SHELVES UNDER PREP TABLES, AND PREP COOLERS.

Minor Sanitation

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

CLEAN FLOORS UNDER ALL EQUIPMENT, ALONG WALLS AND IN ALL CORNERS IN PREP AND STORAGE AREAS. OBSERVED FLOOR UNDER THE 3 COMPARTMENT SINK WITH DEBRIS. INSTRD TO CLEAN AND MAINTAIN.

JUN 2

2017

FAIL 5 violations 4 CRITICAL

Critical Food Temperature

FACILITIES TO MAINTAIN PROPER TEMPERATURE

OBSERVED TEMPERATURES AT FRONT COOLER AREA AT IMPROPER TEMPERATURES. THE TEMPERATURE RANGED FROM 51.1-54.1 DEGREES. INSTRD TO MAINTAIN COOLER AT 40 DEGREES OR LOWER. CRITICAL VIOLATION #7-38-005 (A)

Critical Food Temperature

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

OBSERVED POTENTIALLY HAZARDOUS FOOD (CHICKEN BREAST PATTY, MEAT BALLS) IN HOT HOLDING UNIT AT IMPROPER TEMPERATURE RANGING FROM 83-114 DEGREES AT FRONT SERVICE COUNTER. MANAGER VOLUNTARILY DENATURED AND DISCARDED. APPROX. WT. 1 1/2LB, COST $25.00. OBSERVED OTHER POTENTIALLY HAZARDOUS FOOD (HAM, TOMATOES, TURKEY, ROAST BEEF, CAPPICOLA) IN COLD HOLDING UNIT AT IMPROPER TEMPERATURE RANGING FROM 45-51.3 DEGREES AT FRONT SERVICE COUNTER. MANAGER VOLUNTARILY DENATURED AND DISCARDED. APPROX. WT.245LB, COST $850.00. INSTRUCTED ON PROPER TEMPERATURES FOR HOT FOODS HELD AT 140 OR ABOVE AND COLD FOODS AT 40 DEGREES OR BELOW. CRITICAL VIOLATION # 7-38-005(A).

Critical Pest Activity

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

OBSERVED 20 OR MORE MICE DROPPINGS UNDER THE FRONT LINE AREA. INSTRD MANAGER TO SCHEDULE SERVICE DATE AS WELL AS CLEAN AND MAINTAIN. SERIOUS VIOLATION CODE # 7-38-020.

Critical Pest Activity

OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED

OBSERVED OUTSIDE GARBAGE AREA IN POOR CONDITION, NOT MAINTAINED. GARBAGE DUMPSTERS OVERFLOWING WITH TRASH. AREA AROUND DUMPSTER NOT CLEANED, TRASH AND DEBRIS ON GROUND. INSTRD TO CLEAN AND MAINTAIN. SERIOUS VIOLATIONS #7-38-020

Minor Sanitation

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

OBSERVED FLOOR UNDER THE 3 COMPARTMENT SINK WITH DEBRIS. INSTRD TO CLEAN AND MAINTAIN.

NOV 2

2016

PASS W/ CONDITIONS 3 violations 1 CRITICAL

Critical Food Temperature

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

NOTED POTENTIALLY HAZARDOUS FOOD (CHICKEN BREAST) IN HOT HOLDING UNIT AT IMPROPER TEMPERATURE RANGING FROM 110-119F DEGREES AT FRONT SERVICE COUNTER. MANAGER VOLUNTARILY DENATURED AND DISCARDED. APPROX. WT. 1 1/2LB, COST $4.00. INSTRUCTED ON HOT FOODS HELD AT 140F OR ABOVE. CRITICAL VIOLATION 7-38-005(A).

Serious Food Temperature

POTENTIALLY HAZARDOUS FOOD PROPERLY THAWED

OBSERVED POTENTIALLY HAZARDOUS FOOD (2LBS OF PACKAGED STEAK) IMPROPERLY THAWING IN HOT WATER OF HOT HOLDING UNIT AT FRONT SERVICE COUNTER. MANAGER VOLUNTARILY DENATURED AND DISCARDED. APPROX. WT. 2LBS AND COST $10.00. S INSTRUCTED ON PROPER THAWING. SERIOUS VIOLATION 7-38-005(A).

Minor Sanitation

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

CLEAN FLOOR IN WALK-IN COOLER OF FOOD SPILLS AND DEBRIS UNDER STORAGE RACKS.

JAN 13

2016

PASS · 0 violations

JAN 11

2016

FAIL 5 violations 3 CRITICAL

Critical Food Temperature

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

POTENTIALLY HAZARDOUS FOODS NOTED AT IMPROPER TEMPERATURES. NOTED 6 CHICKEN BREASTS IN THE STEAM TABLE AT IMPROPER TEMPERATURES RANGING BETWEEN 116-122 DEGREES F. MUST MAINTAIN POTENTIALLY HAZARDOUS FOODS AT 40 DEGREES F AND BELOW OR 140 DEGREES F AND ABOVE. CRITICAL CITATION ISSUED 7-38-005A

Critical Plumbing & Waste

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED

TOILET FACILITIES FOR EMPLOYEES AND CUSTOMERS NOT PROPERLY MAINTAINED. NOTED BOTH TOILETS FILLED WITH WASTE AND UNABLE TO PROPERLY FLUSH. ALSO NOTED WASTE WATER BACKING UP FROM THE FLOOR DRAIN IN THE LEFT WASHROOM. MUST REPAIR. CRITICAL CITATION ISSUED 7-38-030

Critical Pest Activity

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

NOTED EVIDENCE OF RODENTS ON SITE. NOTED APPROXIMATELY 30-35 MICE DROPPINGS SCATTERED UNDER THE FRONT STEAM TABLE, IN THE REAR UNDERNEATH THE SYRUP DISPENSER FOR THE SODA FOUNTAIN AND IN CORNERS ACROSS FROM THE MOP SINK. MUST REMOVE DROPPINGS, SANITIZE AFFECTED AREAS AND HAVE THE PEST CONTROL COMPANY SERVICE AREAS. SERIOUS CITATION ISSUED 7-38-020

Minor Sanitation

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

MUST DETAIL CLEAN FLOORS UNDER EQUIPMENT, IN PREP AREAS, IN DISHWASHING AREA AND THROUGHOUT RESTROOMS.

Minor Pest Activity

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

DETAIL CLEAN THE INTERIOR AND EXTERIOR OF LIGHT SHIELDS ABOVE PREP AREAS AND REMOVE DUST AND DEAD INSECTS.

show all 7 inspections →

JAN 7

2015

PASS W/ CONDITIONS 8 violations 1 CRITICAL

Critical Employee Hygiene

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA

OBSERVED REAR PREP AREA HAND SINK WITH A CONTAINER INSIDE AND NO SOAP AND TOWELS AND ALSO NO SOAP IN WOMEN'S TOILET ROOM WHILE FOOD IS BEING PREPARED,HANDLED AND SERVED AT THIS TIME.MANAGER PROVIDED SOAP AND TOWELS AND HAND SINK IS ACCESSIBLE AT THIS TIME.(CRITICAL 7-38-030)

Serious Other

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

NO CERTIFIED FOOD MANAGER ON DUTY WHILE (CHICKEN,HAM,SOUP,STEAK)ARE BEING PREPARED,HANDLED AND SERVED AT THIS TIME.MUST BE ON SITE AT ALL TIMES.(SERIOUS 7-38-012)

Minor Sanitation

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

MUST REPAIR OR REPLACE MISSING DOOR HANDLE ON STORAGE CABINET.

Minor Food Temperature

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

MUST CLEAN DEBRI FROM WALK IN COOLER SHELVES,LOWER SHELF AT COLD AND HOT HOLDING UNITS,EXTERIOR OF GREASE TRAP.ICE DISPENSER AND DRIP TRAY AT SODA MACHINE.

Minor Sanitation

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

MUST CLEAN FLOOR ALONG WALL BASES THROUGHOUT PREP AREA AND WALK IN COOLER AND FREEZER.

Minor Sanitation

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

MUST SEAL FRAME AT FRONT DOOR.

Minor Employee Hygiene

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

MUST STORE PERSONNEL BELONGINGS FROM ON TOP OF PRODUCT ON SHELVING UNITS.

Minor Other

FOOD HANDLER REQUIREMENTS MET

MUST ENROLL FOOD HANDLERS IN FOOD HANDLERS COURSE.

AUG 29

2014

PASS · 0 violations

Public inspection records from Chicago Department of Public Health. Records current as of 2026-09-06. EatOrBeat reports records and does not rate restaurants. Source dataset →

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