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MADISON SUBWAY LLC

120 W MADISON ST, CHICAGO, IL 60602 · Restaurant

Inspection summary

MADISON SUBWAY LLC has been inspected 8 times by Chicago Department of Public Health since March 17, 2010. The most recent inspection, on September 8, 2016, found no infractions.

2 of 8 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 and Food source, labelling and allergens.

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 once on January 3, 2014. For example: REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

  • 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 once on March 17, 2010. For example: FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

  • 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 6 separate inspections, most recently on January 21, 2015. For example: WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

  • 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 January 21, 2015. 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 once on January 21, 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.

8 inspections

  1. Canvass

    0 infractions

  2. Canvass

    3 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • STORAGE IN BASEMENT OFFICE NOT ELEVATED.MUST ELEVATE OFF FLOORS ON ADEQUATE SHELVING AT LEAST 6 INCHES.ALSO FLOORS NOT CLEAN IN BASEMENT PREP AREA.MUST ELEVATE.MISSING BASBOARD TILE IN MOP CLOSET.MUST REPLACE.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED SEVERAL SMALL HOLES IN WALL AT PREP TABLE IN BASEMENT.MUST SEAL ALL HOLES IN WALLS TO PREVENT HIDING AREAS FOR PEST.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • NO PROOF OF NEW FOOD HANDLERS TRAINING CERTIFICATE FOR EMPLOYEES WORKING AT THIS TIME.MUST ENROLL ALL EMPLOYEES FOR CERTIFICATE.
  3. Canvass

    2 infractions

    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • HEAVY DUST BUILD-UP NOTED ON FAN COVER OF BASEMENT'S WALK-IN COOLER. INSTRUCTED TO CLEAN.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • MISSING REFRIGERATION THERMOMETER IN PREP COOLERS, INSTRUCTED TO INSTALL
  4. Canvass

    3 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN INTERIOR OF BOTH COOLER BOTTOM SHELVES LOCATED ALONG THE WALL ACROSS FROM THE SANDWICH MAKING AREA TO REMOVE FOOD DEBRIS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST CLEAN FLOORS UNDER BOOTHS AT CUSTOMER SITTING AREA TO REMOVE FOOD DEBRIS AND CRUMBS. ALSO ON THE 1ST FLOOR SANDWICH MAKING AREA AND IN THE BASEMENT UNDER 3COMP TO REMOVE SAME AS STATED ABOVE.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • IN THE BASEMENT STORAGE AREA UNDER STAINLESS STEEL SHELVING UNITS MUST ELEVATE ALL ITEMS 6 INCHES OFF THE FLOOR AT ALL TIMES.
  5. Canvass

    2 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST DETAIL CLEAN AND MAINTAIN CABINETS UNDER BEVERAGE STATION AND UNDER EXPOSED HAND SINKS IN PREP AREA ON 1ST FL.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST CLEAN WALLS AROUND THE EXPOSED HAND SINK IN THE BASEMENT PREP AREA AND CLEAN VENTS ABOVE THE OVENS IN THE PREP AREA ON THE 1ST FL.
  6. Canvass

    2 infractions

    • 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. FLOOR AROUND DRAIN IN BASEMENT AREA NOT GRADED PROPERLY TO CATCH WASTE WATER, INSTRUCTED TO REPAIR SO NO STANDING WATER AROUND DRAIN.
    • 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. MUST INSTALL ADDITIONAL HAND WASH SINK IN BASEMENT PREP AREA, PROVIDED WITH HOT/COLD RUNNING WATER WITH SOAP AND PAPER TOWELS DISPENSERS.
  7. Short Form Complaint

    0 infractions

  8. Complaint

    2 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • MUST LABEL ALL SPRAY BOTTLES IN KITCHEN AREA.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. SLOW DRAINAGE AT BOTH HAND SINKS IN FRONT PREP AREA, INSTRUCTED TO REPAIR

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