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QUIZNO'S SUB

3933 N BROADWAY, CHICAGO, IL 60613 · Restaurant

Inspection summary

QUIZNO'S SUB has been inspected 5 times by Chicago Department of Public Health since January 19, 2010. The most recent inspection, on June 25, 2014, found no infractions.

2 of 5 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: Handwashing and staff hygiene.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 once on January 19, 2010. For example: HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS.

  • 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 6 times across 3 separate inspections, most recently on January 27, 2014. For example: FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

  • 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 2 times on January 27, 2014. 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.

5 inspections

  1. Canvass

    0 infractions

  2. Canvass

    5 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • THE SOFT DRINK DISPENSING CABINET IS WATER DAMAGED AND DIRTY INSIDE, REPAIR OR REPLACE SAIS CABINET AND KEEP IT CLEAN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • THE FLOORS BEHIND THE OVENN ARE DUSTY, CLEAN THE FLOORS FROM CORNER TO CORNER.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • THE WALL PANELS ARE DAMAGED AND COMING OFF OF THE WALL BEHIND THE CONDIMENT COOLER, REPAIR THE WALL SO IT IS SMOOTH AND EASY TO CLEAN.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • THE LIGHT SHIELD ABOVE THE REAR PREP AREA IS CRACKED OPEN, REPLACE THE CRACKED LIGHT SHIELD.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • THE FLOOR DRAIN IN THE FRONT PREP AREA IS FULL OF FOOD BUILDUP, CLEAN OUT SAID DRAIN.
  3. Canvass

    1 infraction

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • DETAIL CLEAN FAN INSIDE WALK-IN FREEZER LOCATED IN REAR FOOD STORAGE AREA.
  4. Canvass Re-Inspection

    0 infractions

  5. Canvass

    3 infractions

    • 6. HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS.
      • All employees who handle food shall wash their hands as often as necessary to maintain a high degree of personal cleanliness and should conform to hygienic practices prescribed by the Board of Health. POOR HYGIENIC PRATICES. OBSERVED EMPLOYEE REMOVING FOOD GLOVES PRIOR TO HANDLING MONEY,THAN RE-USED SAME FOOD GLOVES(WHICH SHE HAD TOUCHED 3 COMPARTMENT SINK, BOXES, AND EQUIPMENTS)AND CONTINUE TO MAKE READY TO EAT SANDWICH FOR COSTUMER.INSTRUCTED MANAGER TO WASH HAND PRIOR TO WEAR FOOD GLOVES.FOOD DISCARDED.CRITICAL VILATION:7-38-010(A).HOOOO57400-18
    • 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.REMOVE CARDBOARDS FROM SHELF, WHICH IS USED FOR LINERS.(SURFACE MUST BE SMOOTH AND CLEANABLE, ALSO NON-ABSORBENT MATERIAL.PROVIDE A SHELF INSIDE CABINET, UNDER LEMONADE MACHINE, IN DINING AREA.
    • 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. UNTHREAD FAUCET IS NEEDED AT 3 COMPARTMEN SINK.REPAIR LEAKING PIPE UNDER 3 COMPARTMENT SINK, ALSO REPAIR BROKEN MECHANICAL STOPPERS, AT SAME SINK.

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