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NORTH CHICAGO SUBS LLC

4309 N Milwaukee AVE, CHICAGO, IL 60641 · Restaurant

Inspection summary

NORTH CHICAGO SUBS LLC has been inspected 4 times by Chicago Department of Public Health since December 8, 2022. The most recent inspection, on October 10, 2024, recorded 3 infractions.

None of the 4 inspections on record were free of infractions. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Handwashing and staff hygiene, Cleaning and sanitizing and Food temperature control.

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.

  • 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 December 15, 2022. For example: ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

  • 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 October 10, 2024. For example: FOOD-CONTACT SURFACES: CLEANED & SANITIZED

  • 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 December 8, 2022. For example: PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL

  • 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 12 times across 4 separate inspections, most recently on October 10, 2024. For example: PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

  • 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 3 times across 3 separate inspections, most recently on February 10, 2023. For example: FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & 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.

4 inspections

  1. Canvass

    3 infractions

    • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
      • OBSERVED INTERIOR GUARD OF ICE MACHINE WITH SOME DIRT, NOT CLEAN. INSTRUCTED THE PERSON IN CHARGE TO DETAIL CLEAN AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED UNUSED ITEMS (CARDBOARD BOXES AND MILK CRATES) BEING STORED IN REAR DRY STORAGE AREA OF PREMISES. INSTRUCTED THE PERSON IN CHARGE TO REMOVE AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED GAPS AROUND PIPING ABOVE THE HOT WATER TANK IN THE REAR UTILITY CLOSET. INSTRUCTED THE PERSON IN CHARGE TO SEAL ALL GAPS AND MAINTAIN.
  2. Complaint

    4 infractions

    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED SHELVES WITH PEELING PAINT IN 2-DOOR REACH-IN COOLER , LOCATED IN THE REAR PREPARATION AREA. INSTRUCTED THE PERSON IN CHARGE TO RESEAL SHELVING UNIT AND MAINTAIN IN GOOD REPAIR.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • THE SELF-CLOSING DOOR DEVICE ON THE WASHROOM DOOR IS BROKEN. MANAGEMENT INSTRUCTED TO REPAIR.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED WATER LINE PROTRUDING FROM FLOOR IN FRONT PREPARATION AREA. INSTRUCTED THE PERSON IN CHARGE TO RELOCATE/REMOVE, SO THAT WATER LINE MAY NOT OBSTRUCT/PREVENT THE CLEANING OF FLOORS.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED HOLES SURROUNDING PIPES IN CEILING AND WALL IN THE UTILITY CLOSET LOCATED IN THE REAR. ALSO OBSERVED HOLES IN WALL AND AROUND DRAIN UNDERNEATH DIPPER WELL, LOCATED IN THE FRONT PREPARATION AREA. INSTRUCTED THE PERSON IN CHARGE TO SMOOTHLY SEAL ALL OPENINGS AND MAINTAIN IN GOOD REPAIR.
  3. License Re-Inspection

    5 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED NO HANDWASHING SIGNAGE AT THE HANDSINK LOCATED IN THE FRONT PREPARATION AREA. INSTRUCTED THE PERSON IN CHARGE TO PROVIDE HANDWASHING SIGNAGE AT ALL HANDSINKS INFORMING EMPLOYEE TO WASH THEIR HANDS.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED SHELVES WITH PEELING PAINT IN 2-DOOR REACH-IN COOLER , LOCATED IN THE REAR PREPARATION AREA. INSTRUCTED THE PERSON IN CHARGE TO RESEAL SHELVING UNIT AND MAINTAIN IN GOOD REPAIR.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED SOME SPLASH OVER FROM THREE COMPARTMENT SINK FLOOR DRAIN.-- ALSO OBSERVED NO OVERFLOW TUBE FOR THE DIPPER WELL TO PREVENT WATER FROM OVERFLOWING ONTO FLOOR. INSTRUCTED THE PERSON IN CHARGE TO REPAIR PLUMBING TO PREVENT SPLASH OVER FROM THREE COMPARTMENT SINK FLOOR DRAIN AND INSTRUCTED PERSON IN CHARGE TO PROVIDE AN OVERFLOW TUBE TO PREVENT WATER FROM SPILLING ONTO FLOOR FROM DIPPER WELL AND MAINTAIN IN GOOD REPAIR.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED HOLES SURROUNDING PIPES IN CEILING AND WALL IN THE UTILITY CLOSET, LOCATED IN TH REAR.--- ALSO OBSERVED HOLES IN WALL AND AROUND DRAIN UNDERNEATH DIPPER WELL, LOCATED IN THE FRONT PREPARATION AREA. INSTRUCTED THE PERSON IN CHARGE TO SMOOTHLY SEAL ALL OPENINGS AND MAINTAIN IN GOOD REPAIR.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED WATER LINE PROTRUDING FROM FLOOR IN FRONT PREPARATION AREA. INSTRUCTED THE PERSON IN CHARGE TO RELOCATE/REMOVE, SO THAT WATER LINE MAY NOT OBSTRUCT/PREVENT THE CLEANING OF FLOORS.
  4. License

    8 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • OBSERVED NO EMPLOYEE HEALTH POLICY ON PREMISES. INSTRUCTED THE PERSON IN CHARGE TO KEEP AN EMPLOYEE HEALTH POLICY THAT WILL ENSURE THAT THE PERSON IN CHARGE IS MADE AWARE BY THEIR EMPLOYEES INFORMATION ABOUT THEIR HEALTH AND ACTIVITIES AS THEY RELATE TO DISEASES THAT ARE TRANSMISSIBLE THROUGH FOOD, IN ACCORDANCE WITH THE LAW. PRIORITY FOUNDATION VIOLATION 7-38-010. NO CITATION ISSUED.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED NO HANDWASHING SIGNAGE AT THE HANDSINK LOCATED IN THE FRONT PREPARATION AREA. INSTRUCTED THE PERSON IN CHARGE TO PROVIDE HANDWASHING SIGNAGE AT ALL HANDSINKS INFORMING EMPLOYEE TO WASH THEIR HANDS.
    • 33. PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
      • OBSERVED THREE DOOR PREP COOLER, LOCATED IN THE FRONT PREPARATION AREA NOT MAINTAINING PROPER TEMPERATURE, 83.8F. INSTRUCTED THE PERSON IN CHARGE TO REPAIR AND MAINTAIN COOLER AT 41F OR BELOW. PRIORITY 7-38-005. NO CITATION ISSUED.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED SHELVES WITH PEELING PAINT IN 2-DOOR REACH-IN COOLER , LOCATED IN THE REAR PREPARATION AREA. INSTRUCTED THE PERSON IN CHARGE TO RESEAL SHELVING UNIT AND MAINTAIN IN GOOD REPAIR.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED SOME SPLASH OVER FROM THREE COMPARTMENT SINK FLOOR DRAIN.-- ALSO OBSERVED NO OVERFLOW TUBE FOR THE DIPPER WELL TO PREVENT WATER FROM OVERFLOWING ONTO FLOOR. INSTRUCTED THE PERSON IN CHARGE TO REPAIR PLUMBING TO PREVENT SPLASH OVER FROM THREE COMPARTMENT SINK FLOOR DRAIN AND INSTRUCTED PERSON IN CHARGE TO PROVIDE AN OVERFLOW TUBE TO PREVENT WATER FROM SPILLING ONTO FLOOR FROM DIPPER WELL AND MAINTAIN IN GOOD REPAIR.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED WATER LINE PROTRUDING FROM FLOOR IN FRONT PREPARATION AREA. INSTRUCTED THE PERSON IN CHARGE TO RELOCATE/REMOVE, SO THAT WATER LINE MAY NOT OBSTRUCT/PREVENT THE CLEANING OF FLOORS.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED UNUSED ITEMS (REFRIGERATOR, BOXES,) IN THE REAR PREPARATION AREA. INSTRUCTED THE PERSON IN CHARGE TO REMOVE UNUSED ITEMS TO PREVENT POTENTIAL PEST HARBORAGE.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED HOLES SURROUNDING PIPES IN CEILING AND WALL IN THE UTILITY CLOSET, LOCATED IN TH REAR.--- ALSO OBSERVED HOLES IN WALL AND AROUND DRAIN UNDERNEATH DIPPER WELL, LOCATED IN THE FRONT PREPARATION AREA. INSTRUCTED THE PERSON IN CHARGE TO SMOOTHLY SEAL ALL OPENINGS AND MAINTAIN IN GOOD REPAIR.

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