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SUBWAY

1168 N CLARK ST, CHICAGO, IL 60610 · Restaurant

Inspection summary

SUBWAY has been inspected 7 times by Chicago Department of Public Health since July 19, 2010. The most recent inspection, on July 15, 2015, found no infractions.

2 of 7 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.

The last 2 inspections in a row found no infractions. 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 once on March 24, 2014. For example: POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

  • 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 9 times across 4 separate inspections, most recently on September 24, 2013. For example: WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

  • 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 5 separate inspections, most recently on March 24, 2014. For example: LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded once on March 24, 2014. For example: * INSPECTION REPORT SUMMARY DISPLAYED AND VISIBLE TO ALL CUSTOMERS

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.

7 inspections

  1. Canvass

    0 infractions

  2. Canvass

    0 infractions

  3. Canvass

    3 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • OBSERVED POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES INSIDE OF THE WALK-IN COOLER. OBSERVED HAM AT 44.6F, TURKEY AT 44.9F, CHEESE AT 47.3F, STEAK AT 44.4F, SALAMI AT 44.4F, SOUP AT 44.0F, ROAST BEEF AT 44.0F, MEATBALLS AT 46.0F, COLD CUTS AT 43.7F. MANAGEMENT VOLUNTARILY DISCARDED 150# OF FOOD WORTH $650. CRITICAL VIOLATION 7-38-005A.
    • 28. * INSPECTION REPORT SUMMARY DISPLAYED AND VISIBLE TO ALL CUSTOMERS
      • PREVIOUS INSPECTION REPORT SUMMARY WAS NOT VISIBLE TO CUSTOMERS. THE SUMMARY WAS COVERED UP BY THE BUSINESS LICENSE. MANAGEMENT WAS GIVEN A COPY OF TODAY'S INSPECTION REPORT SUMMARY AND WAS INSTRUCTED TO POST IT IN VIEW OF ALL CUSTOMERS. SERIOUS VIOLATION 7-42-010B
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • REPLACE THE BROKEN LIGHT SHIELD IN THE WALK-IN COOLER.
  4. Canvass

    2 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • DETAIL CLEAN FLOOR INSIDE WALK-IN FREEZER IN BASEMENT FOOD STORAGE AREA. MUST REPLACE BROKEN FLOOR TILES IN FRONT PREP AREA AND REAR FOOD STORAGE AREA.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST REPLACE WATER STAINED CEILING TILES IN DINING AREA AND REAR FOOD STORAGE AREA.
  5. Canvass

    5 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • THE SODA SYRUP RACKS IN THE BASEMENT MUST BE MOVED & STORED AWAY FROM THE WASTE WATER PIPES.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CONDENSER FAN IN WALK-IN COOLER & LIGHT SHIELDS ABOVE EQUIPMENT MUST BE KEPT CLEAN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOOR DRAIN UNDER THE 3-COMP SINK MUST BE KEPT CLEAN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • VACUUM BREAKER OR BACKFLOW DEVICE MUST BE PROVIDED AT THE MOP SINK.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • ANY UNNECESSARY ARTICLES IN CABINETS UNDER HANDSINK & IN THE BASEMENT STORAGE ROOM MUST BE REMOVED.
  6. Complaint

    3 infractions

    • 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. MAINTAIN THE FLOOR CLEAN IN THE BASEMENT STORAGE AREA.
    • 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. REGLUE THE VINYL BASEBOARD BEHIND THE 3 COMPARTMENT SINK. REPLACE ANY STAINED CEILING TILES.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. MAINTAIN AND CLEAN THE AREA AROUND THE GARBAGE DUMPSTER.
  7. Short Form Complaint

    3 infractions

    • 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. DETAIL CLEAN FLOORS IN BASEMENT STORAGE AREA AND REMOVE DEAD ROACHES.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • SEE REPORT FROM 5-11-2010 FOR DESCRIPTION OF VIOLATION.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • SEE REPORT FROM 5-11-2010 FOR DESCRIPTION OF VIOLATION.

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