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QUIZNO'S SUBS

1809 N HARLEM AVE, CHICAGO, IL 60707 · Restaurant

Inspection summary

QUIZNO'S SUBS has been inspected 3 times by Chicago Department of Public Health since December 8, 2011. The most recent inspection, on December 5, 2012, found no infractions.

1 of 3 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.

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 2 separate inspections, most recently on January 13, 2012. 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 4 times across 2 separate inspections, most recently on January 13, 2012. For example: WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

  • 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 13, 2012. For example: * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED

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.

3 inspections

  1. Canvass

    0 infractions

  2. Complaint

    4 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • No Certified Food Manager on premises when potentially hazardous foods are being prepared and served-Chili 161.3 F. Instructed that a Certified Food Manager must be on premises during all hours of operation. Serious citation issued 7-38-012.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • INSTRUCTED TO CLEAN AND MAINTAIN LIGHT SHIELDS WITH DEAD FLIES ABOVE REAR DISH WASHING/STORAGE AREA.----------MUST REPLACE MISSING CEILING TILE ABOVE REAR AREA.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • NOTED SLOW DRAINING FLOOR DRAIN UNDER 1 COMPARTMENT SINK/PREP SINK BEHIND FRONT SERVICE AREA. INSTRUCTED TO FIX AND CLEAN.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • INSTRUCTED TO PROVIDE THERMOMETER VISIBLE AND ACCURATE INSIDE ALL COOLERS AND FREEZER.
  3. Canvass

    4 infractions

    • 8. SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
      • Equipment and utensils should get proper exposure to the sanitizing solution during the rinse cycle. Bactericidal treatment shall consist of exposure of all dish and utensil surfaces to a rinse of clean water at a temperature of not less than 180F. OBSERVED EMPLOYEE MANUALLY NOT USING THE SANITIZING RINSE COMPARTMENT WITH 200 PPM (QUATERNARY AMMONIUM COMPOUND) SANITIZER (3RD COMPARTMENT) OF THE 3 COMPARTMENT SINK, PRACTICING ONLY WASHING AND RINSING OF MULTI-USE UTENSIL. EMPLOYEE STATES, SHE WAS TOLD NOT TO USE THE SANITIZING RINSE SINCE THE SAID UTENSIL WILL BE USE TO COVER READY TO EAT FOOD. INSTRUCTED MANAGEMENT, A 3 COMPARTMENT SINK IS USE FOR PROPER WASHING, RINSING AND SANITIZING WITH PROPER EXPOSURE TO THE SANITIZING SOLUTION OF MULTI-USE UTENSIL SURFACES. CRITICAL CITATION ISSUED 7-38-030
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • INSTRUCTED TO CLEAN AND MAINTAIN LIGHT SHIELDS WITH DEAD FLIES ABOVE REAR DISH WASHING/STORAGE AREA.----------MUST REPLACE MISSING CEILING TILE ABOVE REAR AREA.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • NOTED SLOW DRAINING FLOOR DRAIN UNDER 1 COMPARTMENT SINK/PREP SINK BEHIND FRONT SERVICE AREA. INSTRUCTED TO FIX AND CLEAN.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • INSTRUCTED TO PROVIDE THERMOMETER VISIBLE AND ACCURATE INSIDE ALL COOLERS AND FREEZER.

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