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PAK SUB

6252 S ASHLAND AVE, CHICAGO, IL 60636 · Restaurant

Inspection summary

PAK SUB has been inspected 4 times by Chicago Department of Public Health since November 9, 2010. The most recent inspection, on March 7, 2014, found no infractions.

1 of 4 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 Handwashing and staff hygiene.

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 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 3 times across 3 separate inspections, most recently on May 2, 2011. For example: REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

  • 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 May 2, 2011. For example: APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

  • 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 17 times across 3 separate inspections, most recently on May 2, 2011. For example: CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES

  • 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 3 separate inspections, most recently on May 2, 2011. 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.

4 inspections

  1. Canvass

    0 infractions

  2. Short Form Complaint

    10 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. INVERT CARRYOUT CONTAINERS TO PROTECT FROM DUST, DIRT, CONTAMINATION.
    • 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. MUST CLEAN AND MAINTAIN THE FOLLOWING: INTERIORS OF ALL REFRIGERATION UNITS, TOPS AND BOTTOMS OF PREP TABLES, ALL STORAGE SHELVES, BULK AND SMALL STORAGE CONTAINERS EXTERIORS, UNDER FRYER, EXTERIOR OF FRYER, INTERIOR BOTTOM CABINET OF FRYER TO REMOVE GREASE, EXTERIOR OF GRILL, HOODED VENTILATION SYSTEM OVER COOKING EQUIPMENT ETC. DEEP FREEZER INTERIOR DOOR IN POOR REPAIR. GARBAGE CONTAINERS EXTERIORS NOT CLEAN; CLEAN AND MAINTAIN. REPLACE DAMAGED GASKETS ON PREP COOLER DOORS.
    • 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. MUST CLEAN FLOORS THROUGHOUT UNDER, AROUND AND BEHIND ALL EQUIPMENT. GREASE OBSERVED ON FLOOR BEHIND AND UNDER COOKING EQUIPMENT. DUST, DIRT, CRUMBS AND FOOD PARTICLES UNDER AND BEHIND OTHER EQUIPMENT THROUGHOUT.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • The walls and ceilings shall be in good repair and easily cleaned. MUST CLEAN AND MAINTAIN WALLS AROUND AND BEHIND COOKING EQUIPMENT AND OTHER EQUIPMENT THROUGHOUT RESTAURANT. CEILING VENTS NEED CLEANING TO REMOVE DUST OBSERVED. INTERIORS OF LIGHT SHIELDS NEED CLEANING TO REMOVE DUST AND INSECTS. SEAL OPENINGS AROUND LIGHT SWITCH AND PIPE FITTING UNDER SINK IN WASHROOM.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. A SHIELD IS NEEDED FOR LIGHTS ABOVE DEEP FREEZER IN FRONT PREP AREA; PROVIDE. REPLACE DAMAGED LIGHT SHIELDS IN PREP AREA.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • PROVIDE THREE METAL DRAIN STOPPERS FOR PROPER SET UP OF THREE COMP SINK FOR WASH, RINSE AND SANITIZING. CLEAN SURFACES AROUND EXPOSED HANDSINK AND MAINTAIN. REPAIR LEAK UNDER EXPOSED SINK AND PREP COOLER.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units. MUST PROVIDE INTERNAL THERMOMETERS FOR ALL REFRIGERATION UNITS AND FREEZERS.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • INSTRUCTED ON PROPER STORAGE OF WET MOPS AND USED WASTE WATER IN MOP BUCKETS. DISPOSE OF WATER IN UTILITY SINK AFTER USING AND HANG MOP WITH MOP HEAD UPWARD TO DRY.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • All employees shall be required to use effective hair restraints to confine hair. ALL FOOD HANDLERS MUST WEAR HAIR RESTRAINTS.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • ALL TOWELS USED FOR WIPING DOWN COUNTERS AND OTHER GENERAL CLEANING MUST BE STORED IN A SANITIZING SOLUTION.
  3. Short Form Complaint

    10 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. INVERT CARRYOUT CONTAINERS TO PROTECT FROM DUST, DIRT, CONTAMINATION.
    • 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. MUST CLEAN AND MAINTAIN THE FOLLOWING: INTERIORS OF ALL REFRIGERATION UNITS, TOPS AND BOTTOMS OF PREP TABLES, ALL STORAGE SHELVES, BULK AND SMALL STORAGE CONTAINERS EXTERIORS, UNDER FRYER, EXTERIOR OF FRYER, INTERIOR BOTTOM CABINET OF FRYER TO REMOVE GREASE, EXTERIOR OF GRILL, HOODED VENTILATION SYSTEM OVER COOKING EQUIPMENT ETC. DEEP FREEZER INTERIOR DOOR IN POOR REPAIR. GARBAGE CONTAINERS EXTERIORS NOT CLEAN; CLEAN AND MAINTAIN. REPLACE DAMAGED GASKETS ON PREP COOLER DOORS.
    • 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. MUST CLEAN FLOORS THROUGHOUT UNDER, AROUND AND BEHIND ALL EQUIPMENT. GREASE OBSERVED ON FLOOR BEHIND AND UNDER COOKING EQUIPMENT. DUST, DIRT, CRUMBS AND FOOD PARTICLES UNDER AND BEHIND OTHER EQUIPMENT THROUGHOUT.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • The walls and ceilings shall be in good repair and easily cleaned. MUST CLEAN AND MAINTAIN WALLS AROUND AND BEHIND COOKING EQUIPMENT AND OTHER EQUIPMENT THROUGHOUT RESTAURANT. CEILING VENTS NEED CLEANING TO REMOVE DUST OBSERVED. INTERIORS OF LIGHT SHIELDS NEED CLEANING TO REMOVE DUST AND INSECTS. SEAL OPENINGS AROUND LIGHT SWITCH AND PIPE FITTING UNDER SINK IN WASHROOM.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. A SHIELD IS NEEDED FOR LIGHTS ABOVE DEEP FREEZER IN FRONT PREP AREA; PROVIDE. REPLACE DAMAGED LIGHT SHIELDS IN PREP AREA.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • PROVIDE THREE METAL DRAIN STOPPERS FOR PROPER SET UP OF THREE COMP SINK FOR WASH, RINSE AND SANITIZING. CLEAN SURFACES AROUND EXPOSED HANDSINK AND MAINTAIN. REPAIR LEAK UNDER EXPOSED SINK AND PREP COOLER.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • MUST PROVIDE INTERNAL THERMOMETERS FOR ALL REFRIGERATION UNITS AND FREEZERS.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • INSTRUCTED ON PROPER STORAGE OF WET MOPS AND USED WASTE WATER IN MOP BUCKETS. DISPOSE OF WATER IN UTILITY SINK AFTER USING AND HANG MOP WITH MOP HEAD UPWARD TO DRY.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • All employees shall be required to use effective hair restraints to confine hair. ALL FOOD HANDLERS MUST WEAR HAIR RESTRAINTS.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • ALL TOWELS USED FOR WIPING DOWN COUNTERS AND OTHER GENERAL CLEANING MUST BE STORED IN A SANITIZING SOLUTION.
  4. Canvass

    8 infractions

    • 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. MUST CLEAN AND MAINTAIN THE FOLLOWING: INTERIORS OF ALL REFRIGERATION UNITS, TOPS AND BOTTOMS OF PREP TABLES, ALL STORAGE SHELVES, BULK AND SMALL STORAGE CONTAINERS EXTERIORS, UNDER FRYER, EXTERIOR OF FRYER, INTERIOR BOTTOM CABINET OF FRYER TO REMOVE GREASE, EXTERIOR OF GRILL, HOODED VENTILATION SYSTEM OVER COOKING EQUIPMENT ETC. DEEP FREEZER INTERIOR DOOR IN POOR REPAIR. GARBAGE CONTAINERS EXTERIORS NOT CLEAN; CLEAN AND MAINTAIN.
    • 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. MUST CLEAN FLOORS THROUGHOUT UNDER, AROUND AND BEHIND ALL EQUIPMENT. GREASE OBSERVED ON FLOOR BEHIND AND UNDER COOKING EQUIPMENT. DUST, DIRT, CRUMBS AND FOOD PARTICLES UNDER AND BEHIND OTHER EQUIPMENT THROUGHOUT.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • The walls and ceilings shall be in good repair and easily cleaned. MUST CLEAN AND MAINTAIN WALLS AROUND AND BEHIND COOKING EQUIPMENT AND OTHER EQUIPMENT THROUGHOUT RESTAURANT. CEILING VENTS NEED CLEANING TO REMOVE DUST OBSERVED. INTERIORS OF LIGHT SHIELDS NEED CLEANING TO REMOVE DUST AND INSECTS.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. A SHIELD IS NEEDED FOR LIGHTS ABOVE DEEP FREEZER IN FRONT PREP AREA; PROVIDE.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • PROVIDE THREE METAL DRAIN STOPPERS FOR PROPER SET UP OF THREE COMP SINK FOR WASH, RINSE AND SANITIZING. CLEAN SURFACES AROUND EXPOSED HANDSINK AND MAINTAIN.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • MUST PROVIDE INTERNAL THERMOMETERS FOR ALL REFRIGERATION UNITS AND FREEZERS.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • INSTRUCTED ON PROPER STORAGE OF WET MOPS AND USED WASTE WATER IN MOP BUCKETS. DISPOSE OF WATER IN UTILITY SINK AFTER USING AND HANG MOP WITH MOP HEAD UPWARD TO DRY.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • ALL TOWELS USED FOR WIPING DOWN COUNTERS AND OTHER GENERAL CLEANING MUST BE STORED IN A SANITIZING SOLUTION.

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