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Lakeview Subway

3952 N ASHLAND AVE, CHICAGO, IL 60613 · Restaurant

Inspection summary

Lakeview Subway has been inspected 9 times by Chicago Department of Public Health since January 15, 2010. The most recent inspection, on June 12, 2014, found no infractions.

1 of 9 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: Protecting food from contamination and Pests.

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.

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded 3 times across 3 separate inspections, most recently on October 27, 2011. For example: SOURCE OF CROSS CONTAMINATION CONTROLLED I.E. CUTTING BOARDS, FOOD HANDLERS, UTENSILS, ETC

  • 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 15, 2010. For example: NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

  • 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 14 times across 6 separate inspections, most recently on March 25, 2013. For example: PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded 3 times across 3 separate inspections, most recently on March 25, 2013. For example: * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED

  • 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 once on January 15, 2010. 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.

9 inspections

  1. Canvass

    0 infractions

  2. Canvass

    2 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO CITY OF CHICAGO CERTIFIED FOOD MANAGER ON SITE WHILE POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED. (REHEATING MEATBALLS CHICKEN ETC.) INSTRUCTED OWNER THAT CERTIFIED FOOD MANAGER HAS TO BE ON PREMISES AT ALL TIMES POTENTIALLY HAZARDOUS FOODS ARE HANDLED. SERIOUS CITATION ISSUE 7-38-012.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • REMOVE CLUTTER AND UNNECESSARY ARTICLES FROM REAR AREA NEAR TO EXIT DOOR TO PREVENT RODENT HARBORAGE.
  3. Canvass

    3 infractions

    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST REPLACE WATER DAMAGED CEILING TILES AT CUSTOMER DINING AREA.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST PROVIDE AN EXHAUST HOOD AT THE FRONT PREP AREA ABOVE THE BAKING OVENS OR PROVIDE PROOF THAT OVENS ARE UNDER 7.5 KILOWATTS.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST DECLUTTER AND BETTER ORGANIZE ITEMS LOCATED IN THE STAFF RESTROOM.
  4. Tag Removal

    4 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. NO CERTIFIED FOOD HANDLER ON PREMISES WHILE POTENTIALLY HAZARDOUS FOOD WERE PREPARED AND SERVED.(CHICKEN,HAM BEEF ETC).A CERTIFIED FOOD HANDLER MUST BE ON PREMISES .SERIOUS VIOLATION:7-38-012 H000075231-11
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • PROVIDE SPLASH GUARD AT FRONT EXPOSED HAND SINK
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • INSTRUCTED TO CLEAN GREASE TRAP,UNDER THE 3 COMPARTMENT SINK.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • ELEVATE ITEMS/FOOD DELIVERED 6" ABOVE THE FLOOR.NEED TO CLEAN FLOOR BEHIND THE GREASE TRAP UNDER THE 3 COMPARTMENT SINK(FOOD DEBRIS).
  5. Tag Removal

    3 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • PROVIDE SPLASH GUARD AT FRONT EXPOSED HAND SINK
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • INSTRUCTED TO CLEAN GREASE TRAP,UNDER THE 3 COMPARTMENT SINK.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • ELEVATE ITEMS/FOOD DELIVERED 6" ABOVE THE FLOOR.NEED TO CLEAN FLOOR BEHIND THE GREASE TRAP UNDER THE 3 COMPARTMENT SINK(FOOD DEBRIS).
  6. Complaint

    4 infractions

    • 4. 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. SOURCE OF CONTAMINATION.OBSERVED INTERIOR OF ICE MACHINE (ABOVE THE POP DISPENSER) WATER RESERVOIR WITH BLACK SLIME SUBSTANCE DRIPPING INTO WATER WHERE ICE IS MADE.TAGGED UNIT" HELD FOR INSPECTION"DO NOT USE ICE, ONLY POP.THE ICE DISPENSER COVERED,OWNER IS EMPTYING THE ICE MACHINE.INSTRUCTED TO CLEAN AND SANITIZE UNIT.FAX A LETTER WHEN UNIT IS CLEANED AND SANITIZE(FAX#312-746-4240).CRITICAL VIOLATION:7-38-005(A) HOOOO74496-14
    • 32. 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.PROVIDE SPLASH GUARD AT FRONT EXPOSED HAND SINK.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • 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. INSTRUCTED TO CLEAN GREASE TRAP,UNDER THE 3 COMPARTMENT SINK.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • Cleaning equipment shall be properly stored away from food, utensils, equipment, and clean linens.ELEVATE ITEMS/FOOD DELIVERED 6" ABOVE THE FLOOR.NEED TO CLEAN FLOOR BEHIND THE GREASE TRAP UNDER THE 3 COMPARTMENT SINK(FOOD DEBRIS).
  7. Tag Removal

    1 infraction

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. NO CERTIFIED FOOD HANDLER ON PREMISES, WHILE POTENTIALLY HAZARDOUS FOOD WERE HANDLED(REHEATING MEATBALLS, CHICKEN,).INSTRUCTED FOR THE OWNER TO ENROLL TO SANITATION CLASS.SERIOUS VIOLATION:7-38-012 HOOOO60438-14
  8. Canvass Re-Inspection

    1 infraction

    • 4. 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.SOURCE OF CONTAMINATION. FOUND ICE DISPENSER ABOVE COCA-COLA POP DISPENSER,EXTREMLY DIRTY WITH EXCESS BLACK SLIME BUILD-UP, WHICH WAS DRIPPING ON ICE, WHICH IS USED FOR HUMAN CONSUMPTION.TAGGED"HELD FOR INSPECTION ", DO NOT USE ICE.MANAGEMENT IS REQUIRED TO WASH RINSE AND SANITIZE UNIT. FAX A LETTER WHEN UNIT IS READY TO BE RECHECKED BY THE PUBLIC HEALTH.(FAX #312-746-4240). CRITICAL VIOLATION 7-38-005(A).HOOOO57399-17. OBSERVED TODAY 1-22-10 UNIT STILL WITH BLACK SLIME, DRIPPING ON ICE.NO PROOF OF CLEANING INVOICE OR RECEIPT, OR NOR THE MANAGER/OWNER DID NOT FAX LETTER TO PUBLIC HEALTH,OR CALL TO REQUEST INSPECTION PRIOR TO USE UNIT. OBSERVED MANAGER/OWNER REMOVING ICE FROM ICE TRAY UNDER POP NOZZLES AND UNDER ICE DISPENSER, EVENTHOUGH ICE DISPENSER HAD A SIGN "DO NOT USE", AND UNIT WAS TAGGED.MANAGEMENT IS REQUIRED TO PROPERLY CLEAN AND SANITIZE UNIT . FAX A LETTER WHEN UNIT IS CLEANED.UNIT REMAINS TAGGED " HELD FOR INSPECTION". DO N OT USE UNIT.CRITICAL VIOLATION:7-38-005(A) HOOOO60432-17
  9. Canvass

    4 infractions

    • 4. 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.SOURCE OF CONTAMINATION. FOUND ICE DISPENSER ABOVE COCA-COLA POP DISPENSER,EXTREMLY DIRTY WITH EXCESS BLACK SLIME BUILD-UP, WHICH WAS DRIPPING ON ICE, WHICH IS USED FOR HUMAN CONSUMPTION.TAGGED"HELD FOR INSPECTION ", DO NOT USE ICE.MANAGEMENT IS REQUIRED TO WASH RINSE AND SANITIZE UNIT. FAX A LETTER WHEN UNIT IS READY TO BE RECHECKED BY THE PUBLIC HEALTH.(FAX #312-746-4240). CRITICAL VIOLATION 7-38-005(A).HOOOO57399-17
    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines. OBSERVED MICE DROPPINGS UNDER POP DISPENSER,INSIDE THE CABINET IN DINING AREA(10 OR MORE, UNABLE TO CHECK ALL AREA,CLUTTERED).MANAGEMENT IS REQUIRED TO REMOVE DROPPINGS AND SANITIZE AREA MENTIONED.
    • 33. 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.CLEAN AND ORGANIZE SHELF UNDER PREP TABLE, IN REAR AREA.
    • 34. 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.NEED TO CLEAN FLOOR BEBIND GREASE TRAP(GRIME AND SPIDER WEBS), ALSO NEED TO CLEAN FLOOR IN WALK-IN FREZEER, UNDER SHELVES(FOOD DEBRI).

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