Subway Sandwich Shop

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

NOTED NO HANDWASH SIGN AT SANDWICH LINE HANDSINK. INSTRUCTED TO PROVIDE

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

NOTED NO SPLASHGAURD AT SANDWICH LINE HANDSINK. INSTRUCTED TO INSTALL AND MAINTAIN.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

NOTED SLOW DRAIN AT REAR DISHAREA HANDWASH SINK AND LEAK FROM SAME SINK DRAIN PIPE. INSTRUCTED TO REPAIR AND MAINTAIN

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING

NO FOOD HANDLERS TRAINING CERTIFICATES ON PREMISES. INSTRUCTED MANAGER MUST HAVE FOOD HANDLERS TRAINING CERTIFICATES WITH NAMES OF EMPLOYEES ON PREMISES.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER

MUST LABEL FOOD WITH COMMON NAME AT REAR STORAGE AREA

INSECTS, RODENTS, & ANIMALS NOT PRESENT

FRONT MAIN DOOR WITH GAP OF 1/4".REPAIR ISSUE TO MINIMIZE PEST/INSECTS ENTRY

WIPING CLOTHS: PROPERLY USED & STORED

WIPING CLOTHS MUST BE STORED INSIDE A BUCKET WITH SANITIZER SOLUTION IN WORKING STATION

IN-USE UTENSILS: PROPERLY STORED

MULTI USE UTENSILS HANGED ABOVE THE WASHING COMPARTMENT OF THREE COMPARTMENT SINK MUST BE RELOCATED TO MINIMIZE SOURCE OF CONTAMINATION.

NON-FOOD/FOOD CONTACT SURFACES CLEAN

MEAT SLICER WITH DRY FOOD DEBRIS, CLEAN SANITIZE AND MAINTAIN UNIT

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

DEBRIS ON FLOOR UNDER SHELVES AND ALONG BASEBOARD WALLS AND CORNER AT REAR PREP AREA.

PROPER COLD HOLDING TEMPERATURES

NOTED INTERNAL TEMPERATURE OF THE FOLLOWING TCS FOOD ITEMS INSIDE SERVICE COOLERS TO BE IMPROPER:-CHICKEN 45.3F, TURKEY 45.9F, HAM 45.7F, CHEESE 45.1F/50.9F. THE MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 5 LBS OF PRODUCTS WORTH $48.00 THROUGH ...

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING

NO WRITTEN EMPLOYEE HEALTH POLICY ON SITE VERIFIED BY ALL EMPLOYEES. MUST PROVIDE AND MAINTAIN FOR REVIEW. PRIORITY FOUNDATION VIOLATION.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

INSTRUCTED TO INSTALL A SPLASH GUARD BETWEEN THE ONE COMPARTMENT PREP SINK AND THE DIRTY DISH HOLDING NEXT TO THE WASH COMPARTMENT AT THE THREE COMPARTMENT SINK.

UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED

MUST NOT STORE CLEAN EQUIPMENT/UTENSILS DIRECTLY ABOVE THE WASHBASIN OF THE THREE COMPARTMENT SINK OR NEXT TO THE UTILITY SERVICE SINK.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

OBSERVED DUST BUILD UP ON CEILING TILES AROUND CEILING VENTILATION ABOVE 3-COMPARTMENT SINK. MUST CLEAN AND MAINTAIN CEILING TILES.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING

SOME FOOD HANDLERS CERTIFICATES NOT ON PREMISES. INSTRUCTED MANAGER ALL FOOD HANDLERS CERTIFICATES MUST BE ON PREMISES.

TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED

NOTED UNISEX BATHROOM WITH NO COVER ON GARBAGE RECEPTACLE. INSTRUCTED TO PROVIDE A LID FOR THE GARBAGE RECEPTACLE.

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING

2-102.14(N) FOUND NO EMPLOYEE HEALTH POLICY AT PREMISES. PRIORITY FOUNDATION. NO CITATION ISSUED. 7-38-010. MUST PROVIDE.

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

2-501.11 FOUND NO VOMIT AND DIARRHEAL CLEANUP PROCEDURE. PRIORITY FOUNDATION. NO CITATION ISSUED. 7-38-005. MUST PROVIDE.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

5-204.12 BACKFLOW PREVENTION DEVICES NOT LOCATED FOR ICE MACHINE, ICED TEA MACHINE, AND SODA MACHINE. MUST INSTALL BACKFLOW PREVENTION DEVICES FOR EQUIPMENT MENTIONED WHERE THEY CAB BE LOCATED AND SERVICED.

ALLERGEN TRAINING AS REQUIRED

FOUND SANITATION MANAGER WITH NO ALLERGEN TRAINING. MUST PROVIDE.

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED

OBSERVED THE REAR HAND SINK TO BE INACCESSIBLE. NOTED THAT A STRAINER FILLED WITH GREEN PEPPERS WAS SITTING IN THE BASIN OF THE HAND SINK. ALSO NOTED NO HOT OR COLD WATER PROVIDED TO THE SINK (BOTH HOT AND COLD WATER WERE SHUT OFF AT THE LOWER VALVES...

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

OBSERVED NO VALID CITY OF CHICAGO CERTIFIED FOOD MANAGER ON SITE WHILE POTENTIALLY HAZARDOUS FOODS (DELI MEAT SANDWICHES, SOUP, CHICKEN) PREPARED AND SERVED. THE EMPLOYEE ON SITE WAS ONLY ABLE TO PROVIDE A COPY OF HER CITY OF CHICAGO CERTIFICATE. INS...

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

CAULKING ON ALL SIDES OF THE REAR EXPOSED HAND SINK IN POOR REPAIR WITH BLACKISH MOLD AND PEELING. MUST REPLACE.

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION

OBSERVED HEAVY BUILDUP OF A BLACK, MOLD-LIKE SUBSTANCE ON THE INTERIOR PORTION OF THE ICE MACHINE. INSTRUCTED FACILITY TO REMOVE ALL ICE AND TO CLEAN AND SANITIZE MACHINE BEFORE USE AND TO MAINTAIN. SERIOUS CITATION ISSUED 7-38-005(A).

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

INSTRUCTED FACILITY TO CLEAN AND MAINTAIN SODA NOZZLES AT SODA MACHINE.

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

OBSERVED THE FRONT ENTRANCE DOOR OF THIS ESTABLISHMENT NOT RODENT PROOFED DOOR HAS APPROXIMATELY 1/2 INCH GAP OPENING ON THE BOTTOM. MUST MAKE DOOR TIGHT FITTING TO PREVENT PEST ENTRY SERIOUS VIOLATIONS 7-38-020.

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

EXPOSED HAND WASHING SINK IN REAR FOOD PREPARATION AREA IS DRAINING SLOW. MUST REPAIR/MAINTAIN.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

WIPING CLOTHES STORED ON TOP OF PREP TABLES AND EXPOSED SINKS. MUST PROPERLY STORE WIPING CLOTHES IN A SANITIZING SOLUTION WHEN NOT IN USE.

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

RUSTY FOOD STORAGE SHELVING INSIDE FRONT PREP COOLER. MUST REPAINT OR REPLACE.

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

EXPOSED HANDWASH SINK IN FRONT PREP AREA IS DRAINING SLOWLY. MUST REPAIR/MAINTAIN.

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

FLOOR OF WALK-IN COOLER NEEDS PAINTING.

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

CLEAN CEILING VENT ABOVE BREAD OVEN. SEAL HOLES AROUND PIPES LEADING INTO CEILING IN REAR NEXT TO UTILITY SINK AND ABOVE METER ON REAR WALL OF REAR PREP AREA. WALLS OF WALK-IN COOLER PEELING; REPAINT AREAS.

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

FOUND DRAINAGE PAN NOT CLEAN AT SODA STATION.

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

FOUND PVC DRAINAGE PIPING BELOW 3COMPARTMENT SINK.

PREVIOUS SERIOUS VIOLATION CORRECTED, 7-42-090

UPON INSPECTION NO CERTIFIED MANAGER WAS PRESENT ON SITE WHILE PREPARING A TURKEY AND HAM SANDWICH.STAFF ON PREMISES SHOWED PROOF OF THE IDPH CERTIFICATE BUT NO RECEIPT WAS PROVIDED STATING THAT SHE HAD APPLIED FOR RECIPROCITY FOR THE CITY OF CHICAGO...

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

MUST CLEAN BOTTOM SHELF OF COLD HOLDING UNIT AT SANDWICH LINE TO REMOVE FOOD DEBRI.

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

MUST CLEAN FLOORS AT MAIN SANDWICH LINE TO REMOVE FOOD DEBRIS.

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

MUST REPAIR LEAKY FAUCET AT FRONT EXPOSED HANDSINK.

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

All hot food shall be stored at a temperature of 140F or higher.FOUND SOUP STORED(1/4 OF CONTAINER)IN HOT HOLDING UNIT AT TEMP OF 100.2F(WATER TEMP WAS AT 101.4),ALSO OBSERVED EMPLOYEE DISCARDING CHICKEN PATTIES THAT WAS STORED INSIDE THE FRONT HOT H...

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

Adequate and convenient hand washing facilities shall be provided for all employees. POOR HYGIENIC PRACTICES.FOUND BOTH EXPOSED HAND SINK IN FRONT AND REAR AREA WITHOUT PAPER TOWELS IN PARE TOWEL DISPENSERS.OBSERVED EMPLOYEE WASHING HAND AND DRYING...

* 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 FOOD HANDLER ON PREMISES WHILE POTENTIALLY HAZARDOUS FOOD WERE SERVED AND REHEATED(SOUP ,CHICKEN, MEAT BA...

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. CLEAN SURFACE OF COUNTER TOP UNDER THE MICROWAVE.FOOD DEBRIS.

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. ELEVATE STORED FOOD ON FLOOR IN WALK-IN FREEZER.ELEVATED 6" FROM FLOOR.

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. DETAIL CLEAN THE WIRE STORAGE RACKS IN THE WALK-IN COOLER.

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. DETAIL CLEAN THE WIRE STORAGE RACKS IN THE WALK-IN COOLER.

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. OBSE...

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. DETAIL CLEAN THE WIRE STORAGE RACKS IN THE WALK-IN COOLER.

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. DETAIL CLEAN THE FLOOR IN BOTH PREP AREAS, ALONG THE WALLS AND UNDER AND BEHIND EQUIPMENT. DETAIL CLEAN THE FLOOR IN THE WALK-IN COOLER AN...

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. DETAIL CLEAN THE WALLS OF THE REAR PREP AREA AND THE CEILING TILES ABOVE THE REAR PREP TABLES. REPAIR ANY LOOSE VINYL BASEBOARD AND SEAL ANY OPENINGS IN THE WALLS OF THE REAR PREP A...