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BEST SUB

8305 S RACINE, CHICAGO, IL 60620 · Restaurant

Inspection summary

BEST SUB has been inspected 5 times by Chicago Department of Public Health since May 7, 2010. The most recent inspection, on July 12, 2012, found no infractions.

2 of 5 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Food temperature control.

The number of infractions per inspection has stayed roughly the same over time.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded 2 times on July 12, 2011. For example: FACILITIES TO MAINTAIN PROPER TEMPERATURE

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 8 times across 3 separate inspections, most recently on April 27, 2012. For example: FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 3 times across 3 separate inspections, most recently on April 27, 2012. For example: FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

About this data

These results come from Chicago Department of Public Health, which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

5 inspections

  1. Canvass

    0 infractions

  2. Complaint

    5 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • PAINT ALL SHELVES UNDERNEATH FRONT COUNTER THAT ARE NO LONGER EASILY CLEANABLE.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN THE FOLLOWING: INTERIOR AND EXTERIOR OF UNUSED OVEN(PANS & EQUIPMENT INSIDE SAME), EXTERIORS & INTERIOR OF DEEP FREEZERS, STORAGE SHELVES UNDERNEATH UNUSED MEAT SLICER IN REAR, & INTERIOR CABINET OF DEEP FRYER.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • DETAIL CLEAN ALL FLOORS ALONG ALL WALL BASES, IN CORNERS, UNDERNEATH AND BEHIND ALL HEAVY EQUIPMENT.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • REPLACE ALL STAINED CEILING TILES THROUGHOUT. SEAL ALL HOLES & CRACKS IN CORNERS AND WALLS THROUGHOUT. CLEAN WALL AND ALL ATTACHED PIPES BEHIND COOKING EQUIPMENT(GREASE BUILD-UP).
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • DISPOSE OF DIRTY WATER IN MOP BUCKET AND PROPERLY HANG CLEAN MOP UPRIGHT TO AIR DRY.
  3. Tag Removal

    3 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN THE FOLLOWING: INTERIOR AND EXTERIOR OF UNUSED OVEN(PANS & EQUIPMENT INSIDE SAME), EXTERIORS OF DEEP FREEZERS, STORAGE SHELVES UNDERNEATH UNUSED MEAT SLICER IN REAR, & INTERIOR CABINET OF DEEP FRYER.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • DETAIL CLEAN AA FLOORS ALONG ALL WALL BASES, IN CORNERS, UNDERNEATH AND BEHIND ALL HEAVY EQUIPMENT.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • REPLACE ALL STAINED CEILING TILES THROUGHOUT.
  4. Canvass

    5 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • REFRIGERATED PREP TABLE IN FRONT FOOD PREP AREA NOT MAINTAINING ADEQUATE TEMPERATURE, AIR TEMP FOUND AT 52.1 DEGREES. INSTRUCTED TO REMOVE ALL POTENTIALLY HAZARDOUS FOODS FROM UNIT, AND TO HAVE UNIT SERVICED. HELD FOR INSPECTION TAG PLACED ON UNIT, MUST FAX REQUEST FOR RE INSPECTION TO 312-746-4240 WHEN UNIT IS WORKING PROPERLY -CITATION ISSUED-CRITICAL 7-38-005(A)
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • PIZZA PUFFS- 52.1F, MILK-55.4F, SOUR CREAM-52.4F, BEEF-55.3F, COLE SLAW-56.6F, CUT TOMATOES-47.1F- ALL POTENTIALLY HAZARDOUS FOODS MUST BE STORED AT 40 DEGREES OR BELOW /- 2 DEGREES IN REFRIGERATION. ALL PRODUCTS FOUND AT IMPROPER TEMPERATURES WA VOLUNTARILY DISCARDED. 20LB VALUED AT $25.00 - CITATION ISSUED - CRITICAL 7-38-005(A)
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN THE FOLLOWING: INTERIOR AND EXTERIOR OF UNUSED OVEN(PANS & EQUIPMENT INSIDE SAME), EXTERIORS OF DEEP FREEZERS, STORAGE SHELVES UNDERNEATH UNUSED MEAT SLICER IN REAR, & INTERIOR CABINET OF DEEP FRYER.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • DETAIL CLEAN AA FLOORS ALONG ALL WALL BASES, IN CORNERS, UNDERNEATH AND BEHIND ALL HEAVY EQUIPMENT.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • REPLACE ALL STAINED CEILING TILES THROUGHOUT.
  5. License

    0 infractions

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