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SUBWAY

1252 S HALSTED ST, CHICAGO, IL 60607 · Restaurant

Inspection summary

SUBWAY has been inspected 8 times by Chicago Department of Public Health since August 12, 2011. The most recent inspection, on July 24, 2015, found no infractions.

2 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: Handwashing and staff hygiene and Food temperature control.

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.

  • 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 2 times across 2 separate inspections, most recently on March 30, 2015. For example: HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS.

  • 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 30, 2015. 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 10 times across 5 separate inspections, most recently on March 30, 2015. 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 30, 2015. For example: FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

  • 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 2 times across 2 separate inspections, most recently on February 28, 2014. 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.

8 inspections

  1. Canvass

    0 infractions

  2. Canvass

    5 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • MEATBALLS BEING RE-HEATED ON STEAM TABLE, TEMPERATURE OF PRODUCT WAS 89F. ALL POTENTIALLY HAZARDOUS FOODS THAT REQUIRE RE-HEATING, MUST BE RE-HEATED TO 165F IN SOME FORM OF COOKING EQUIPMENT THEN PLACED IN A HOLDING UNIT. CRITICAL VIOLATION 7-38-005(A).
    • 6. HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS.
      • OBSERVED EMPLOYEE USE TELEPHONE AND NOT WASH HANDS BEFORE PREPARING A SANDWICH FOR A CUSTOMER. CRITICAL VIOLATION 7-38-010(A).
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN FLOORS THROUGHOUT REAR FOOD PREP AND STORAGE AREAS, IN REAR STORAGE AREA IN HALLWAY OUTSIDE OF REAR EXIT DOOR(DIRT, DEBRIS NOTED).
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • CLEAN WALLS, REPLACE MISSING, AND STAINED CEILING TILES IN REAR STORAGE AREA OUTSIDE OF REAR EXIT DOOR.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • PROPERLY ORGANIZE AND STORE ALL ARTICLES IN REAR HALLWAY STORAGE AREA.
  3. Canvass Re-Inspection

    3 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST DETAIL CLEAN THE COUNTER TOP AND THE UNDER COUNTER CABINET AT THE DRINK STATION. REMOVE THE BLACK SUBSTANCE BUILDING ALONG THE SIDES OF THE SPLASH GUARDS AT THE REAR HAND SINK.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • MUST PROVIDE A LIGHT SHIELD COVER FOR THE LIGHT IN THE WALK IN FREEZER.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST REPAIR THE LEAK AT THE THREE COMPARTMENT SINK FAUCET.
  4. Canvass

    4 infractions

    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • CONTINUED NON-COMPLIANCE. PREVIOUS MINOR VIOLATIONS FROM REPORT # 1383409 ON 2-28-14 NOT CORRECTED. (38)MUST REPAIR HEAVY LEAK AT THE MOP SINK BACK FLOW DEVICE. (41)REMOVE EXCESSIVE CLUTTER IN REAR HALLWAY LEADING TO THE GARBAGE AREA. MUST STORE ALL ITEMS 6 INCHES OFF THE FLOOR. MUST CORRECT ALL MINOR VIOLATIONS BY THE DATES SPECIFIED ON THE REPORT. SERIOUS CITATION ISSUED 7-42-090
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST DETAIL CLEAN THE COUNTER TOP AND THE UNDER COUNTER CABINET AT THE DRINK STATION. REMOVE THE BLACK SUBSTANCE BUILDING ALONG THE SIDES OF THE SPLASH GUARDS AT THE REAR HAND SINK.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • MUST PROVIDE A LIGHT SHIELD COVER FOR THE LIGHT IN THE WALK IN FREEZER.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST REPAIR THE LEAK AT THE THREE COMPARTMENT SINK FAUCET.
  5. Canvass

    4 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO CITY OF CHICAGO FOOD SERVICE MANAGER ON SITE WHILE POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED. MUST PROVIDE. (CHICKEN,DELI MEATS)SERIOUS CITATION ISSUED 7-38-012
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST DETAIL CLEAN THE TOILET IN THE MENS WASHROOM.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST REPAIR HEAVY LEAK AT THE MOP SINK BACK FLOW DEVICE.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • REMOVE EXCESSIVE CLUTTER IN REAR HALLWAY LEADING TO THE GARBAGE AREA. MUST STORE ALL ITEMS 6 INCHES OFF THE FLOOR.
  6. Canvass

    3 infractions

    • 6. HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS.
      • OBSERVED POOR HYGIENIC PRACTICES: EMPLOYEE SERVING CUSTOMER(MAKING SANDWICHES),TAKING CASH AND PREPPING FOODS(BREADS AND CUTTING UP VEGETABLE) WITHOUT PROPERLY WASHING HIS HAND IN BETWEEN JOBS. INSTRUCTED ON PROPER HAND WASHING. CRITICAL CITATION ISSUED #7-38-010.
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO CERTIFIED FOODSERVICE MANAGER ON DUTY/SITE WHILE POTENTIALLY HARARDOUS FOODS ARE BEING PREPARED AND SERVED SUCH AS SOUP, DELI MEAT,SANDWHICHES,CHICKEN AND TUNA. INSTRUCTED MANAGER TO HAVE A CERTIFIED MANAGER TO COVER ALL SHIFTS. SERIOUS CITATION ISSUED #7-38-012.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS NEED CLEANING UNDER POP SYRUP STORAGE SHELVING AND DRY FOOD STORAGE SHELVING ALONG WALL AND IN CORNERS TO REMOVE SPILLS.
  7. Complaint

    2 infractions

    • 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.MUST CLEAN AND SANITIZE SODA DISPENSING MACHINE TO REMOVE SYRUP SPLASHES FROM NOZZLES.
    • 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.MUST CLEAN FLOORS AT FRONT PREP LINE TO REMOVE FOOD DEBRI.
  8. License

    0 infractions

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