Aller au contenu
Chargement de la carte…

SUBWAY-SANDWICH

3051 N CENTRAL AVE, CHICAGO, IL 60634 · Restaurant

3 inspections

  1. Toiles

    0 infraction

  2. Plainte

    5 infractions

    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • 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
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • 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
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • The walls and ceilings shall be in good repair and easily cleaned. CEILING FANS IN DINING AREA UNCLEAN,MUST CLEAN AND MAINTAIN
    • 36. LUTTE CONTRE L ' ÉCLAIRAGE : CANDIDATS MINIMAUX EXIGÉS DE LUMIÈRE PROVIDÉE, FIXTURES
      • 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
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • 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
  3. Toiles

    5 infractions

    • 3. MOYENS ALIMENTAIRES POTENTIELLEMENT DANGEREUX EXIGENCE DE TEMPÉRATURE POUR LE STOCKAGE, LA PRÉPARATION ET LE 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
    • 21. * MANAGER DES ALIMENTS CERTIFIÉS SUR LE SITE QUAND LES ALIMENTS POTENTIELMENT DANGERS SONT PRÉPARÉS ET SERVÉS
      • 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.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • 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
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • 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
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • 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