Subway, 3313 W North, Chicago, IL 60647 - Restaurant inspection findings and violations



Business Info

Restaurant: Subway
Address: 3313 W North, Chicago, IL 60647
Type: Restaurant
Total inspections: 3
Last inspection: Feb 9, 2012
Score
(the higher the better)

100

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Inspection findings

Inspection Date

Inspection Score
(the higher the better)

No violation noted during this evaluation. Jun 7, 2010 100
  • * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
  • FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVERING INSTALLED, DUST-LESS CLEANING METHODS USED
  • HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; BARE HAND CONTACT WITH READY TO EAT FOOD MINIMIZED
  • PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
  • REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
  • VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
Mar 11, 2011 50
  • FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
  • LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
Feb 9, 2012 100

Violation descriptions and comments

Mar 11, 2011

All employees who handle food shall wash their hands as often as necessary to maintain a high degree of personal cleanliness and should conform to hygienic practices prescribed by the Board of Health.OBSERVED FOOD HANDLER MULTI-TASKING MAKING SANDWICHES,HANDLING MONEY,CHANGING GLOVES THEN RETURNING TO MAKE SANDWICHES AND NOT WASHING HANDS.
A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served.FOUND NO CERTIFIED FOOD MANAGER ON SITE DURING THIS INSPECTION WHILE MAKING SANDWICHES,SOUPS IN HOT HOLDING UNIT.
The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.FLOORS ALONG WALLS AND IN ALL CORNERS REQUIRE A DETAIL CLEANING INCLUDING FLOOR DRAINS.
Ventilation: 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.FOUND VENT ABOVE LARGE OVEN DUSTY REQUIRES A DETAIL CLEANING.
All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units.FOUND NO THERMOMETER INSIDE WALK-IN-COOLER.
All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors.FOUND CLUTTERED CONDITIONS AT REAR DRY STORAGE AREAS.

Feb 9, 2012

Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. MUST CLEAN LIGHT SHIELD REAR PREP AREA
All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. MUST CLEAN SHELVING UNDER POP DISPENSING COUNTER AREA

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