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LALO SUBWAY INC

77 W JACKSON BLVD, CHICAGO, IL 60604 · Restaurant

Inspection summary

LALO SUBWAY INC has been inspected 10 times by Chicago Department of Public Health since September 27, 2010. The most recent inspection, on April 26, 2017, found no infractions.

1 of 10 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: Cleaning and sanitizing.

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.

  • 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 once on January 21, 2015. For example: DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED

  • 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 15 times across 8 separate inspections, most recently on September 21, 2016. For example: FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

  • 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 6 times across 5 separate inspections, most recently on September 21, 2016. For example: FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

  • 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 4 times across 3 separate inspections, most recently on February 3, 2015. For example: FOOD HANDLER REQUIREMENTS MET

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.

10 inspections

  1. Canvass

    0 infractions

  2. Canvass

    3 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INTERIOR AREA OF THE ICE DISPENSER ON POP MACHINE HAS SLIGHT BUILD-UP. MUST CLEAN/MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOOR AREA IN FRONT OF MOP SINK AND 3-COMPARTMENT SINK NEED RE-GROUTING.MUST REPAIR. ALSO FLOOR DRAINS NEED CLEANING.MUST CLEAN/MAINTAIN.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • OBSERVED OFFICE CLUTTERED BY DRY STORAGE SUPPLIES. MUST INSTALL ADEQUATE SHELVING TO PROPERLY ORGANIZE STORAGE.
  3. Canvass

    1 infraction

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INTERIOR UPPER PANEL OF ICE MACHINE NOT CLEAN. ALSO STORED FOOD TRAYS NOT CLEAN OF DEBRIS. MUST CLEAN/MAINTAIN.
  4. Canvass Re-Inspection

    3 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST PROPERLY CLEAN ANS SANITIZE THE INTERIOR PANEL AT THE BOTTOM AND AT THE SIDES TO REMOVE SLIGHT BUILD-UP.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST REPAIR AND REATTACH CEILING VENT INSIDE THE WALK-IN FREEZER AS WELL AS REMOVE EXCESSIVE DUST BUILD-UP.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • MUST PROVIDE ALL FOOD PREP STAFF WITH THEIR ILLINOIS FOOD HANDLER'S CERTIFICATE AT ALL TIMES. MUST PROVIDE ABOVE STATED DOCUMENT FOR ALL STAFF.
  5. Canvass

    5 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • DURING INSPECTION FOUND NO CERTIFIED CITY OF CHICAGO FOOD SERVICE MANAGER ON PREMISES WHILE POTENTIALLY HAZARDOUS FOODS WERE BEING HANDLED, AND PREPARED. THERE MUST ALWAYS BE A CITY OF CHICAGO FOOD SERVICE MANAGER ON PREMISES AT ALL TIMES. SERIOUS CITATION ISSUED.
    • 24. DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
      • DURING INSPECTION FOUND A PROFUSE LEAK AT THE MIDDLE COMPARTMENT OF THE 3-COMP SINK. DISH WASHING FACILITIES MUST ALWAYS BE PROPERLY MAINTAINED AT ALL TIMES. SERIOUS CITATION ISSUED.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST PROPERLY CLEAN ANS SANITIZE THE INTERIOR PANEL AT THE BOTTOM AND AT THE SIDES TO REMOVE SLIGHT BUILD-UP.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST REPAIR AND REATTACH CEILING VENT INSIDE THE WALK-IN FREEZER AS WELL AS REMOVE EXCESSIVE DUST BUILD-UP.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • MUST PROVIDE ALL FOOD PREP STAFF WITH THEIR ILLINOIS FOOD HANDLER'S CERTIFICATE AT ALL TIMES. MUST PROVIDE ABOVE STATED DOCUMENT FOR ALL STAFF.
  6. Canvass

    6 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO PERSON ON SITE WITH CITY OF CHICAGO SANITATION CERTIFICATE WHILE HANDLING POTENTIALLY HAZARDOUS FOOD ITEMS SUCH AS TUNA, DELI MEATS, HOT CHICKEN, MEATBALLS ETC... INSTRUCTED MANAGER ON SITE TO PROVE PERSON AND CERTIFICATE AT ALL TIMES. SERIOUS VIOLATION 7-38-012 CITATION ISSUED NO CERTIFIED MANAGER ON SITE.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • CUTTING BOARDS IN NEED OF CLEANING TO REMOVE ALL BUILD UP. MUST CLEAN AND OR REPLACE.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • THE FOLLOWING IN NEED OF CLEANING: INTERIOR OF WALK IN COOLER, FRONT COLD TABLE, INTERIOR OF ICE MACHINE AND ALL PREP TABLES. MUST CLEAN AND MAINTAIN AT ALL TIMES.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS THROUGH OUT FRONT AND REAR PREP AREAS IN NEED OF CLEANING TO REMOVE ALL BUILD UP. MUST CLEAN AND MAINTAIN AT ALL TIMES.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • WALLS THROUGH OUT WITH SPLATTER. MUST CLEAN AND MAINTAIN AT ALL TIMES.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST REMOVE ALL UNNEEDED ARTICLES IN REAR PREP AREA. CLEAN, REMOVE OR ORGANIZE ALL ARTICLES.
  7. Canvass

    3 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST CLEAN FLOOR DRAIN UNDER 3COMP SINK IN THE REAR AREA.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • MUST REPLACE BURNT OUT LIGHT BULB AT WALK-IN FREEZER.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST PROPERLY STORE WET MOPS WITH THE MOP HEAD UP TO PREVENT PEST HARBOURAGE.
  8. Canvass

    1 infraction

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST DETAIL CLEAN AND MAINTAIN FLOORS INSIDE WALK-IN COOLER AND UNDER/AROUND ALL HEAVY EQUIPMENT.
  9. Canvass

    2 infractions

    • 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. THE FOLLOWING NOT CLEAN- OBSERVED FOOD DEBRIS ON SHELVES AND LOWER SIDE OF DISHWASH DRAINBOARDS, SLIGHT LIME BUILD UP INSIDE ICE MACHINE, EXTERIOR OF SINKS. MUST CLEAN AND MAINTAIN ALL UNCLEAN EQUIPMENT.
    • 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. OBSERVED ACCUMULATED FOOD DEBRIS/DIRT BUILD UP INSIDE FLOOR DRAINS AND FOOD BUILD UP ON FLOOR UNDER AND AROUND EQUIPMENT THROUGHOUT PREP AREA AND OFFICE. MUST DETAIL CLEAN FLOOR AND MAINTAIN.
  10. Canvass

    2 infractions

    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use. Found containers not stored properly on shelving units/on ice machine.(must store containers on shelving units inverted).
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • 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 unnecessary articles stored on shelving units.(jackets,aprons, etc.)

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