Subway Sandwiches

PROPER HOT HOLDING TEMPERATURES

OBSERVED MEATBALLS STORED AT AN IMPROPER HOT HOLDING TEMPERATURE OF 96.1F IN HOT HOLDING UNIT. INSTRUCTED MANAGER PROPER HOT HOLDING TEMPERATURE SHOULD BE AT 135.0F OR ABOVE. INSTRUCTED MANAGER TO DISCARD AND DENATURE FOOD IMMEDIATELY. MEATBALLS WEIG...

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

NO EMPLOYEE HAND WASHING SIGNAGE AT HAND SINK IN CUSTOMER BATHROOM, REAR AND IN FRONT PREP AREA. INSTRUCTED TO PROVIDE.

HOT & COLD WATER AVAILABLE; ADEQUATE PRESSURE

OBSERVED HOT WATER TEMPERATURE AT 3-COMPARTMENT SINK AT 65.1F, HAND SINK IN DISH WASHING AREA AT 65.5F, AND HAND SINK IN FRONT PREP AREA AT 64.9F. INSTRUCTED MANAGER HOT WATER TEMPERATURE MUST BE AT A MINIMUM OF 100.0F AT HAND SINKS AND AT LEAST 110....

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

FOUND TUBING INSIDE ICE MACHINE NOT CLEAN. MUST CLEAN AND SANITIZE.

SEWAGE & WASTE WATER PROPERLY DISPOSED

FOUND TOILET BACKED UP INSIDE RESTROOM. TOILET NOT FLUSHING, FECAL MATTER STILL INSIDE TOILET. BUSINESS HAS ONLY 1 RESTROOM. PRIORITY VIOLATION. CITATION ISSUED. 7-38-030(C). MUST REPAIR PLUMBING AND CLEAN FIXTURE.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING

FOODHANDLERS AT PREMISES WITH NO FOODHANDLING TRAINING CERTIFICATES. MUST PROVIDE.

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

NO EMPLOYEE HEALTH POLICY ON PREMISES. INSTRUCTED MANAGER MUST PROVIDE AN EMPLOYEE HEALTH POLICY ON PREMISES. PRIORITY FOUNDATION 7-38-010. NO CITATION ISSUED.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

3-COMPARTMENT SINK MIDDLE COMPARTMENT STOPPER NOT WORKING/NOT HOLDING WATER. INSTRUCTED MANAGER SAID MIDDLE COMPARTMENT STOPPER MUST BE REPAIRED/WORK.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

1-COMPARTMENT SINK DRAIN PIPE LEAKING. INSTRUCTED MANAGER MUST REPAIR AND MAINTAIN SINK.

ALLERGEN TRAINING AS REQUIRED

NO FOOD ALLERGEN TRAINING CERTIFICATES ON PREMISES. INSTRUCTED ALL CITY OF CHICAGO CERTIFIED FOOD MANAGERS MUST HAVE FOOD ALLERGEN TRAINING CERTIFICATES ON PREMISES.

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

REMOVE/RELOCATE PAPER TOWELS DISPENSER AND SOAP FROM ABOVE THE ONE PREP COMPARTMENT SINK BY THE WALK-IN COOLER AT REAR PREP AREA.

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

DEBRIS UNDER THE SHELVES INSIDE THE WALK-IN COOLER,INSTRUCTED TO CLEAN AND MAINTAIN

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

EXPOSED HAND SINK BY TREE COMPARTMENT SINK SLOWLY DRAINING,REPAIR CAUSE

WATER SOURCE: SAFE, HOT & COLD UNDER CITY PRESSURE

NO HOT RUNNING WATER PROVIDED ON PREMISES. PRESENTLY WATER TEMPERATURE FROM 59.6F TO 62.3F AT ALL SINKS. INSTRUCTED TO RESTORE HOT RUNNING WATER THROUGHOUT. CRITICAL VIOLATION:7-38-030

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

REAR EXPOSED HAND SINK NOT ACCESSIBLE INSIDE THE SINK WAS STORED A WHITE FOOD CONTAINER AND THE FAUCET WAS TILT TO LEFT. REMOVED SAID CONTAINER AND INSTRUCTED EXPOSED HAND SINK MUST BE AVAILABLE AT ALL TIMES. CRITICAL VIOLATION:7-38-030

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

NO CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOOD (DELI MEATS AND CHEESE) ARE PREPARED AND SERVED. SERIOUS VIOLATION:7-38-012(A)

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

BLACK SLIME SUBSTANCE INSIDE THE ICE BIN INSTRUCTED TO CLEAN AND MAINTAIN

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

VENTILATION IN WASHROOM NOT WORKING. MUST REPAIR VENTILATION.

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090

FOUND PREVIOUS MINOR VIOLATIONS NOT CORRECTED FROM REPORT DATED 1-12-16. INSPECTION # 1465357. FOUND NO BACKFLOW PREVENTION DEVICES AT ICE MACHINE AND ICE TEA MACHINE WATERLINES. MUST PROVIDE. SERIOUS VIOLATION. CITATION ISSUED. 7-42-090.

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

FOUND NO BACKFLOW PREVENTION DEVICES AT ICE MACHINE AND ICE TEA MACHINE WATERLINES. MUST PROVIDE BACKFLOW PREVENTION DEVICES AT WATERLINES FOR ICE MACHINE AND ICE TEA MACHINE.

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

FOUND BROOMS NOT STORED PROPERLY. MUST STORE PROPERLY.

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

3-COMPARTMENT SINK RIGHT SIDE COMPARTMENT DRAIN PIPE LEAKS ALSO 1-COMPARTMENT SINK FAUCET LEAKING. MUST REPAIR AND MAINTAIN SINKS.

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

FOUND FLOORS NOT SWEPT UNDER BOOTHS AT FRONT CUSTOMER SEATING AREAS.

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

FOUND CLUTTER STORED ON TOP OF WALK IN COOOLER.(BOXES,ETC.)

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

REMOVE BOXES AND UNNECCESSARY CLUTER NEXT TO THE REAR EXIT DOOR TO PREVENT HARBORAGE AREAS FOR PEST/RODENTS.

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

NOTED NO CERTIFIED FOOD MANAGER ON DUTY WHILE POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED. INSTRUCTED TO ALWAYS HAVE A FOOD SERVICE MANAGER ON SITE. FOOD SERVICE MANAGER ARRIVED ON SITE BY END OF INSPECTION. CITATION ISSUED FOR SERIOUS VIOLA...

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

STORAGE ROOM CLUTTERED BY REAR EXIT DOOR. INSTRUCTED MANAGER TO ELEVATE ALL ITEMS 6" OFF FLOOR, MUST BE ABLE TO CLEAN FLOOR UNDER AND AROUND ALL ITEMS.

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

OBSERVED DIRT/FOOD BUILD UP INISIDE FLOOR DRAINS. MUST CLEAN AND MAINTAIN INTERIOR OF ALL FLOOR DRAINS.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

METAL STEM THERMOMETER NOT WORKING FOR EMPLOYEES. MUST PROVIDE WORKING METAL STEM THERMOMETER FOR WORKERS.

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

NEEDS TO REMOVE HAND SOAP AND PAPER TOWEL AT THE PREP SINK. INST NEEDS TO CUT THE HOLES THAT IS ATTACHED TO SOAP DISPENSER WHICH IS HANGING TO THE BOTTOM OF THE SINK.

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

THE BOTTOM OF THE SHELVES UNDER THE SODA DISPENSER NEEDS DETAIL CLEANING. THE SINK AT EXPOSED HAND SINK REAR AREA NEEDS DETAIL CLEANING.

SOURCE OF CROSS CONTAMINATION CONTROLLED I.E. CUTTING BOARDS, FOOD HANDLERS, UTENSILS, ETC

All food shall be protected from contamination and the elements, and so shall all food equipment, containers, utensils, food contact surfaces and devices, and vehicles.Found ice machine with black mold inside and outside of unit this is were the ice ...

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. NEEDS TO REMOVE HAND SOAP AND PAPER TOWEL AT THE PREP SINK. INST NEEDS TO CUT THE HOLES THAT IS ATTACHED TO SOAP DISPENS...

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. THE BOTTOM OF THE SHELVES UNDER THE SODA DISPENSER NEEDS DETAIL CLEANING. THE SINK AT EXPOSED HAND SINK REAR A...

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. All utensils shall be thoroughly cleaned and sanitized after each usage. non food contact surfaces of cooler shelving, ...

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. floors under heavy equipment, prep table, and storage shelving need cleaning(corners).

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. Use dustless cleaning methods. damaged, stained ceiling tiles in prep area shall be replaced. walls in prep, kitchen areas need cleaning.

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. Shielding to protect against broken glass falling into food shall be prov...

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. Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly co...