SUBWAY-SANDWICH.

Chicago Health Dept

3051 N CENTRAL AVE · PORTAGE PARK, CHICAGO

Last inspected 2010.

2 inspections on record since 2010 · Last inspected Oct 2010.

Last inspected Oct 2010. Records may not reflect current conditions.

THE NUMBERS

INSPECTIONS

VIOLATIONS

total on record

LAST INSPECTED

OCT 2010

INSPECTION HISTORY

OCT 15

2010

PASS 5 violations

Minor Sanitation

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 PROVIDE SPLASHGUARD BETWEEN EXPOSED HANDSINK FRONT AREA AND PREP TABLE;1 STOPPER IN 3 COMPARTMENT SINK NOT CLOSING,MUST FIX

Minor Sanitation

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. FLOOR INSIDE WALK IN FREEZER UNCLEAN,MUST CLEAN AND MAINTAIN;STANDING WATER UNDER 3COMPARTMENT SINK MUST BE DRY ALL THE TIME

Minor Sanitation

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. CEILING FANS IN DINING AREA UNCLEAN,MUST CLEAN AND MAINTAIN

Minor Sanitation

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. LIGHT FIXTURES ABOVE OVEN UNCLEAN,MUST CLEAN AND MAINTAIN

Minor Plumbing & Waste

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

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 and Regulations of the Board of Health. LEAKING PIPES UNDER 3 COMPARTMENT SINK MUST BE SEALED/REPAIRED

MAR 9

2010

PASS W/ CONDITIONS 5 violations 1 CRITICAL

Critical Food Temperature

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

All cold food shalL be stored at a temperature of 40 F or less FOUND POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES,CRITICAL VIOLATION,TURKEY HAM 48.2F,2 LBS,PORK HAM 46.6F,2LBS,CHEESE 48.6F,4LBS TOTAL$30.00;FOODS WERE DISCARDED; ALL COLD FOODS MUST BE 40F OR BELOW;INSTRUCTED NOT TO FILL UP CONTAINERS,BOTTOM PORTION WAS 41F AND 42F;CITATION ISSUED for critical violation

Serious Other

* 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 CERTIFIED MANAGER ON SITE WHILE POTENTIALLY HAZARDOUS FOODS ARE BEING PREPARED AND SERVED 10:25 A.M.,SERIOUS VIOLATION,CITATION ISSUED;INSTRUCTED FOOD CERTIFIED MANAGER MUST BE PRESENT AT ALL TIMES;RECOMMEND TO HAVE ADDITIONAL CERTIFIED MANAGER ON DUTY WHILE PREPARING POTENTIALLY HAZARDOUS FOODS;MANAGER ARRIVED AT 11:30A.M.

Minor Sanitation

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. COUNTER TOP ON SODA MACHINE UNCLEAN,MUST BE CLEAN AND MAINTAIN;CABINET UNDER SODA MACHINE UNCLEAN,MUST BE CLEAN

Minor Sanitation

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. FLOOR INSIDE WALK IN COOLER UNCLEAN,MUST CLEAN AND MAINTAIN;ALL BOXES IN REAR SIDE MUST BE ELEVATED 6 INCHES FROM THE FLOOR

Minor Sanitation

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. VENT IN WOMEN'S WASHROOM UNCLEAN,MUST CLEAN

Public inspection records from Chicago Department of Public Health. Records current as of 2026-07-05. EatOrBeat reports records and does not rate restaurants. Source dataset →

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