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Subway

1236 S CANAL ST, CHICAGO, IL 60607 · Restaurant

Inspection summary

Subway has been inspected 8 times by Chicago Department of Public Health since July 22, 2010. The most recent inspection, on October 8, 2013, found no infractions.

3 of 8 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 Pests.

The last 2 inspections in a row found no infractions. The number of infractions per inspection has stayed roughly the same over time.

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 2 times on May 11, 2012. For example: FACILITIES TO MAINTAIN PROPER TEMPERATURE

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on May 11, 2012. For example: NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

  • 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 7 times across 5 separate inspections, most recently on May 11, 2012. 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 May 11, 2012. For example: TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS

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.

8 inspections

  1. Canvass

    0 infractions

  2. Consultation

    0 infractions

  3. Canvass

    6 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • FOUND REAR WALK IN COOLER NOT ABLE TO MAINTAIN THE PROPER TEMPERATURE OF 40F OR LOWER-AIR TEMP. WAS 51.2F. INSTRUCTED TO HAVE UNIT FIXED SO AS TO MAINTAIN THE PROPER REQUIRED TEMPERATURE. COOLER WAS TAGGED AND CAN NOT BE USED UNTIL REINSPECTED BY CDPH. MUST FAX A LETTER TO 312-746-4240 ATTN: SUPERVISOR SALAZAR WHEN UNIT IS IN COMPLIANCE AND READY FOR REINSPECTION. CRITICAL VIOLATION 7-38-005(A)
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • FOUND SOME POTENTIALLY HAZARDOUS FOODS BEING STORED IN THE WALK IN COOLER AT IMPROPER TEMPERATURES. TEMPS. RANGED FROM 46.5F TO 53.9F AND INCLUDED ITEMS SUCH AS MILK, EGGS, CHEESE, FALAFILL, BUFFALO CHICKEN, SALAMI, TUNA AND STEAK. ALL ITEMS WERE DENATURED AND DISCARDED, AN APPROX. WT OF 60LBS VALUED AT $150.OO. INSTRUCTED TO KEEP ALL COLD FOODS AT 40F OR LOWER. CRITICAL VIOLATION 7-38-005(A)
    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • FOUND REAR DOORS NOT RODENT/INSECT PROOFED- A 1/4" GAP NOTED UNDER FIRST DOOR AND 1/2" NOTED UNDER SECOND DOOR. INSTRUCTED TO HAVE DOOR(S) TIGHT FITTING AT BOTTOM TO PREVENT PEST ENRY. SERIOUS VIOLATION 7-38-020
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST DETAIL CLEAN AND MAINTAIN VENTS IN TOILET ROOMS AND REMOVE WRITING FROM WALLS/CEILING.
    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • MUST MAKE TOILET ROOM DOORS SELF CLOSING.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST FIX LEAKS AT THE BASE OF THE 3-COMP. SINK'S FAUCET.
  4. Short Form Complaint

    0 infractions

  5. Complaint

    2 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • THE STACKED UP BOXES ON THE RACK UNDER THE WALK-IN COOLER REFRIGERATION UNIT IS BLOCKING THE AIR FLOW OF YOUR UNIT, MOVE OR REOORGANIZE YOUR COOLER RACK.
    • 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. THE BASEBOARD IN THE SOUTHWEST CORNER OF THE FRONT PREP AREA IS DAMAGED AND NEEDS TO BE REPAIRED.
  6. Canvass

    2 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. SECURE THE FAN SHIELD IN THE WALK IN COOLER OS IT FITS FLUSH.
    • 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. CLEAN THE FLOOR AT THE BACK DOOR OF SPILLED SOUP.
  7. Consultation

    2 infractions

    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • REMOVE THE TAPE FROM THE KNIVE HANDLES AND MAINTAIN THEM IN SANITARY CONDITION.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN AND SANITIZE THE WET FLOOR IN THE MENS ROOM.
  8. Suspected Food Poisoning

    3 infractions

    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • REMOVE THE TAPE FROM THE KNIVE HANDLES AND MAINTAIN THEM IN SANITARY CONDITION.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • EXCESS DUST REMOVED FROM BELOW THE COOLER.
    • 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. CLEAN AND SANITIZE THE WET FLOOR IN THE MENS ROOM.

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