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PAK SUBMARINE

6252 S ASHLAND AVE, CHICAGO, IL 60636 · Restaurant

Inspection summary

PAK SUBMARINE has been inspected 4 times by Chicago Department of Public Health since July 1, 2011. 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.

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 4 times across 2 separate inspections, most recently on July 18, 2011. For example: REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

  • 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 3 separate inspections, most recently on August 22, 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 5 times across 3 separate inspections, most recently on August 22, 2011. For example: LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED

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. License Re-Inspection

    6 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 CARRY-OUT CONTAINERS TO PROTECT FROM DUST, DIRT, CONTAMINATION.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • REMOVE RUSTY SURFACES ON SHELVES IN COOLERS.
    • 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 INTERIOR AND EXTERIOR OF ALL COOLERS, FREEZERS, PREP TABLES, SHELVES, STORAGE CONTAINERS, FRYERS, GRILL, VENTILATION HOOD, GARBAGE CONTAINERS, ETC.
    • 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. CLEAN ALL WALLS AROUND AND BEHIND COOKING EQUIPMENT. CLEAN ALL CEILING VENTS. CLEAN BASEBOARDS IN LOBBY. REPLACE STAINED CEILING TILES IN LOBBY. SEAL OPENINGS AROUND AND BEHIND LIGHT SWITCH AND PIPE FITTING UNDER SINK IN WASHROOM. SEAL ALL OPENINGS, CRACKS, CREVICES, IN WALLS AND CEILINGS IN ALL AREAS. REPLACE MISSING BASEBOARDS IN ALL AREAS. SECURE CEILING TILES AND FAN IN WASHROOM. CLEAN AND PAINT WALLS IN PREP AND STORAGE AREAS.
    • 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. REPLACE MISSING AND DAMAGED LIGHT SHIELDS IN PREP AREA. CLEAN LIGHT SHIELDS AS NEEDED. PROVIDE LIGHTING IN REACH-IN COOLER ALONG SOUTH WALL.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • REPAIR LEAKING FAUCET ON 3-COMP SINK AND PROVIDE ADEQUATE STOPPERS.
  3. Short Form Complaint

    8 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 CARRY-OUT 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. NON-TOXIC PAINT SHELVES UNDER FRONT COUNTER AND ALONG WEST WALL IN PREP AREA. REPLACE DAMAGED GASKETS ON PREP COOLER DOORS. REPAIR INTERIOR DOOR OF DEEP FREEZER. REPAIR UPRIGHT FREEZER DOOR(NOT CLOSING PROPERLY). REMOVE MILK CRATES OFF FLOOR AND PROVIDE SHELVING FOR STORAGE ALONG SOUTH WALL. REPAIR LEAK UNDER PREP COOLER. REMOVE RUSTY SURFACES ON SHELVES IN COOLERS.
    • 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 INTERIOR AND EXTERIOR OF ALL COOLERS, FREEZERS, PREP TABLES, SHELVES, STORAGE CONTAINERS, FRYERS, GRILL, VENTILATION HOOD, GARBAGE CONTAINERS, ETC.
    • 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. FLOORS NEED CLEANING UNDER ALL EQUIPMENT, ALONG WALLS AND IN ALL CORNERS IN ALL AREAS (FOOD DEBRIS, SPILLS, GREASE, DIRT, DEBRIS, ETC).
    • 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. CLEAN ALL WALLS AROUND AND BEHIND COOKING EQUIPMENT. CLEAN ALL CEILING VENTS. CLEAN BASEBOARDS IN LOBBY. REPLACE STAINED CEILING TILES IN LOBBY. SEAL OPENINGS AROUND AND BEHIND LIGHT SWITCH AND PIPE FITTING UNDER SINK IN WASHROOM. SEAL ALL OPENINGS, CRACKS, CREVICES, IN WALLS AND CEILINGS IN ALL AREAS. REPLACE MISSING BASEBOARDS IN ALL AREAS. SECURE CEILING TILES AND FAN IN WASHROOM. CLEAN AND PAINT WALLS IN PREP AND STORAGE AREAS.
    • 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. REPLACE MISSING AND DAMAGED LIGHT SHIELDS IN PREP AREA. CLEAN LIGHT SHIELDS AS NEEDED. PROVIDE LIGHTING IN REACH-IN COOLER ALONG SOUTH WALL.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • REPAIR LEAKING FAUCET ON 3-COMP SINK AND PROVIDE ADEQUATE STOPPERS.
    • 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. PROVIDE THERMOMETERS FOR ALL COOLERS.
  4. License

    10 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. IMPROPER TEMPERATURE OF PREP COOLER 60.2F INSTRUCTED MANGER TO REPAIR COOLER MUST MAINTAIN 40F OR BELOW. PREP COOLER IS TAGGED HELD FOR INSPECTION AND MUST NOT BE USED UNTIL REINSPECTED BY CHICAGO DEPARTMENT OF HEALTH. CRITICAL VIOLATION 7-38-005A CITATION ISSUED.
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • All cold food shall be stored at a temperature of 40F or less. IMPROPER TEMPERATURE OF PIZZA PUFFS 60.8F, GROUND BEEF 62.3F, AND PASTRAMI 62.7F STORED IN PREP COOLER. INSTRUCTED MANAGER TO DISCARD. CRITICAL VIOLATION 7-38-005A CITATION ISSUED.
    • 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 CARRY-OUT 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. NON-TOXIC PAINT SHELVES UNDER FRONT COUNTER AND ALONG WEST WALL IN PREP AREA. REPLACE DAMAGED GASKETS ON PREP COOLER DOORS. REPAIR INTERIOR DOOR OF DEEP FREEZER. REPAIR UPRIGHT FREEZER DOOR(NOT CLOSING PROPERLY). REMOVE MILK CRATES OFF FLOOR AND PROVIDE SHELVING FOR STORAGE ALONG SOUTH WALL. REPAIR LEAK UNDER PREP COOLER. REMOVE RUSTY SURFACES ON SHELVES IN COOLERS.
    • 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 INTERIOR AND EXTERIOR OF ALL COOLERS, FREEZERS, PREP TABLES, SHELVES, STORAGE CONTAINERS, FRYERS, GRILL, VENTILATION HOOD, GARBAGE CONTAINERS, ETC.
    • 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. FLOORS NEED CLEANING UNDER ALL EQUIPMENT, ALONG WALLS AND IN ALL CORNERS IN ALL AREAS (FOOD DEBRIS, SPILLS, GREASE, DIRT, DEBRIS, ETC).
    • 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. CLEAN ALL WALLS AROUND AND BEHIND COOKING EQUIPMENT. CLEAN ALL CEILING VENTS. CLEAN BASEBOARDS IN LOBBY. REPLACE STAINED CEILING TILES IN LOBBY. SEAL OPENINGS AROUND AND BEHIND LIGHT SWITCH AND PIPE FITTING UNDER SINK IN WASHROOM. SEAL ALL OPENINGS, CRACKS, CREVICES, IN WALLS AND CEILINGS IN ALL AREAS. REPLACE MISSING BASEBOARDS IN ALL AREAS. SECURE CEILING TILES AND FAN IN WASHROOM. CLEAN AND PAINT WALLS IN PREP AND STORAGE AREAS.
    • 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. REPLACE MISSING AND DAMAGED LIGHT SHIELDS IN PREP AREA. CLEAN LIGHT SHIELDS AS NEEDED. PROVIDE LIGHTING IN REACH-IN COOLER ALONG SOUTH WALL.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • REPAIR LEAKING FAUCET ON 3-COMP SINK AND PROVIDE ADEQUATE STOPPERS.
    • 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. PROVIDE THERMOMETERS FOR ALL COOLERS.

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