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CALIFORNIA SUB & FAST FOOD INC

2804 W ROOSEVELT RD, CHICAGO, IL 60612 · Restaurant

Inspection summary

CALIFORNIA SUB & FAST FOOD INC has been inspected 5 times by Chicago Department of Public Health since February 9, 2018. The most recent inspection, on February 21, 2023, 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 source, labelling and allergens, Cleaning and sanitizing and Handwashing and staff hygiene.

The last 2 inspections in a row found no infractions. Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded 4 times across 2 separate inspections, most recently on June 14, 2019. For example: PROPER DATE MARKING AND DISPOSITION

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded 3 times across 2 separate inspections, most recently on June 14, 2019. For example: WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded 2 times across 2 separate inspections, most recently on June 14, 2019. For example: PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

  • 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 once on January 9, 2019. For example: THERMOMETERS PROVIDED & ACCURATE

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on January 9, 2019. For example: INSECTS, RODENTS, & ANIMALS NOT PRESENT

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 Re-Inspection

    0 infractions

  3. Complaint Re-Inspection

    6 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • NO EMPLOYEE HEALTH POLICY ONSITE. INSTRUCTED TO PROVIDE THE CITY'S HEALTH FORM OR SIMILAR DOCUMENTS USED TO DEMONSTRATE COMPLIANCE. PRIORITY FOUNDATION 7-38-010 NO CITATION ISSUED.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • NO CLEAN UP PROCEDURES ON SITE FOR VOMITING OR DIARRHEA EVENTS. INSTRUCTED TO PROVIDE THE CLEAN UP KIT AND POST PROCEDURES FOR EMPLOYEES TO FOLLOW. PRIORITY FOUNDATION 7-38-005, NO CITATION ISSUED.
    • 23. PROPER DATE MARKING AND DISPOSITION
      • MUST PROVIDE DATE MARKINGS ON SOME READY TO EAT OR TCS FOODS THAT HAVE BEEN PREPARED ONSITE AND HELD IN COOLERS OVER 24 HRS. INSTRUCTED TO PROVIDE CONSUME BY DATES ON FOOD AND MAINTAIN. PRIORITY FOUNDATION 7-38-005 NO CITATION ISSUED.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • MUST PROVIDE LABELS ON FOOD STORAGE CONTAINERS WITH COMMON FOOD NAMES, WHEN FOOD HAS BEEN REMOVED FROM ORIGINAL PACKAGING. INSTRUCTED TO MAINTAIN. -
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • NO CHLORINE OR QUATERNARY TEST STRIPS ON SITE TO ACCURATELY MEASURE THE CONCENTRATION OF THE SANITIZER FOR THE 3-COMP SINK. INSTRUCTED TO PROVIDE STRIPS AND MAINTAIN. PRIORITY FOUNDATION 7-38-005 NO CITATION ISSUED
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • FOOD HANDLER REQUIREMENTS NOT MET. INFORMATION PROVIDED. -
  4. Complaint

    16 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • NO EMPLOYEE HEALTH POLICY ONSITE. INSTRUCTED TO PROVIDE THE CITY'S HEALTH FORM OR SIMILAR DOCUMENTS USED TO DEMONSTRATE COMPLIANCE. PRIORITY FOUNDATION 7-38-010 NO CITATION ISSUED.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • NO CLEAN UP PROCEDURES ON SITE FOR VOMITING OR DIARRHEA EVENTS. INSTRUCTED TO PROVIDE THE CLEAN UP KIT AND POST PROCEDURES FOR EMPLOYEES TO FOLLOW. PRIORITY FOUNDATION 7-38-005, NO CITATION ISSUED.
    • 23. PROPER DATE MARKING AND DISPOSITION
      • MUST PROVIDE DATE MARKINGS ON SOME READY TO EAT OR TCS FOODS THAT HAVE BEEN PREPARED ONSITE AND HELD IN COOLERS OVER 24 HRS. INSTRUCTED TO PROVIDE CONSUME BY DATES ON FOOD AND MAINTAIN. PRIORITY FOUNDATION 7-38-005 NO CITATION ISSUED.
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • MUST PROVIDE PROBE THERMOMETER TO MEASURE ACCURATE FOOD TEMPERATURES OF HOT AND COLD FOOD. PRIORITY FOUNDATION 7-38-005 NO CITATION ISSUED.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • MUST PROVIDE LABELS ON FOOD STORAGE CONTAINERS WITH COMMON FOOD NAMES, WHEN FOOD HAS BEEN REMOVED FROM ORIGINAL PACKAGING. INSTRUCTED TO MAINTAIN.
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • OBSERVED APPROXIMATELY 30 MICE DROPPINGS IN THE FURNACE CLOSET, ADJACENT TO THE PREP AREA. INSTRUCTED TO REMOVE DROPPINGS, CLEAN AND SANITIZE THE AFFECTED AREA, AND CONTACT PEST CONTROL FOR SERVICE. PRIORITY FOUNDATION 7-38-020(A) NO CITATION ISSUED.
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • NO CHLORINE OR QUATERNARY TEST STRIPS ON SITE TO ACCURATELY MEASURE THE CONCENTRATION OF THE SANITIZER FOR THE 3-COMP SINK. INSTRUCTED TO PROVIDE STRIPS AND MAINTAIN. PRIORITY FOUNDATION 7-38-005 NO CITATION ISSUED.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • MUST DETAIL CLEAN DUST AND DEBRIS FROM ALL COOKING EQUIPMENT; FRYER, GRILL, GYRO OVEN, AND HOT HOLING UNIT. INSTRUCTED TO MAINTAIN.
    • 50. HOT & COLD WATER AVAILABLE; ADEQUATE PRESSURE
      • NO HOT OR COLD WATER ONSITE. WATER WAS SHUT OFF DUE TO FIRE NEXT DOOR TO RESTAURANT. PRIORITY VIOLATION. 7-38-030(C) NO CITATION ISSUED.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • MUST DETAIL CLEAN WALLS, CEILINGS AND FLOORS IN LOBBY, PREP AREA, DRY STORAGE AREA, AND TOILET ROOM. INSTRUCTED TO MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • MUST REPAIR MISSING COVING UNDER 3-COMP SINK IN REAR. INSTRUCTED TO MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • MUST DETAIL CLEAN DUST ACCUMULATION FROM ALL CEILING AND WALL VENTS THROUGHOUT PREMISES. INSTRUCTED TO MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • MUST REMOVE ALL UNNECESSARY CLUTTER FROM PREP AREA, AND FROM UNDERNEATH CASH REGISTER. INSTRUCTED TO MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • MUST PROVIDE HOOKS TO HANG MOPS, SO THEY CAN AIR DRY, INSTRUCTED TO MAINTAIN.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • MUST DETAIL CLEAN EXCESSIVE GREASE ACCUMULATION FOR KITCHEN HOOD & FILTERS IN PREP AREA, INSTRUCTED TO MAINTAIN.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • FOOD HANDLER REQUIREMENTS NOT MET. INFORMATION PROVIDED.
  5. License

    3 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • PAINT OR SEAL THE EXPOSED WOOD DOOR FRAME AROUND THE REAR EXIT DOOR.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST INSTALL BASEBOARD AROUND THE WASHROOM WALLS AND IN THE FOOD PREP AREA NEAR THE FRONT COUNTER. CLEAN THE WALLS ABOVE THE 3 COMPARTMENT SINK.
    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • THE WASHROOM DOOR IS NOT SELF-CLOSING AND OPENS INTO THE FOOD PREP AREA. MUST INSTALL A SELF-CLOSING DOOR DEVICE FOR THE WASHROOM DOOR.

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