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SUBWAY

16 W OHIO ST, CHICAGO, IL 60654 · Restaurant

Inspection summary

SUBWAY has been inspected 7 times by Chicago Department of Public Health since August 2, 2011. The most recent inspection, on February 25, 2015, found no infractions.

1 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 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 4 times across 3 separate inspections, most recently on September 16, 2014. For example: FACILITIES TO MAINTAIN PROPER TEMPERATURE

  • 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 8 times across 4 separate inspections, most recently on September 17, 2014. For example: FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

  • 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 March 18, 2013. 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.

7 inspections

  1. Canvass

    0 infractions

  2. Canvass Re-Inspection

    2 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • ICE BUILD UP INSIDE DOUBLE DOOR FREEZER, INSTRUCTED TO REMOVE AND MAINTAIN.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • EMPLOYEES PERSONAL CLOTHINGS STORED ON DRY FOOD SHELF, INSTRUCTED TO STORE AWAY.
  3. Canvass

    4 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • FACILITY NOT MAINTAING PROPER COOLING TEMPERATURE. FOUND FRONT PREP COOLER AIR TEMPS AT 55.7F, COOLER IS USED FOR PERISHABLE STORAGE. INSTRUCTED MGR TO KEEP ALL COOLERS AT 40F OR LOWER, CRITICAL CITATION ISSUED 7-38-005(A). COOLER IS TAGGED NOT ALLOWED TO USE, MUST CONTACT THE OFFICE OF CDPH WHEN REPAIRED.
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • POTENTIALLY HAZARDOUS FOODS STORED AT IMPROPER TEMPERATURE. FOUND 3 LBS OF COOKED EGGS PATTIES AT 55.4F, 1 LB OF CHICKEN AT 54.6F, FOOD ITEMS STORED IN SAID COOLER, INSTRUCTED MGR TO KEEP SUCH FOOD ITEMS STORED AT PROPER HOLDING TEMPS. CRITICAL CITATION ISSUED. 7-38-005 (A), FOOD DISCARDED VALUED AT $10.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • ICE BUILD UP INSIDE DOUBLE DOOR FREEZER, INSTRUCTED TO REMOVE AND MAINTAIN.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • EMPLOYEES PERSONAL CLOTHINGS STORED ON DRY FOOD SHELF, INSTRUCTED TO STORE AWAY.
  4. Canvass

    2 infractions

    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • FOUND REAR EXPOSED HAND SINK NOT FASTENED TO THE WALL PROPERLY.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • FOUND MOPS AND BROOMS NOT STORED PROPERLY.
  5. Canvass

    2 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO CERTIFIED MANAGER ON SITE WHILE HANDLING AND SERVING POTENTIALLY HAZARDOUS FOODS, INSTRUCTED TO OBTAIN.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • FRONT PREP COOLER THERMOMETER NOT VISIBLE, INSTRUCTED TO KEEP IN WARMEST PART OF COOLER, EASY TO MONITOR AREA.
  6. Canvass

    2 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • SINK DRAINS IN REAR NEED DEATILED CLEANING-MUST MAINTAIN. All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • I-COMPARTMENT SINK IN REAR PREP AREA IS SLOW-DRAINING, MUST FIX & MAINTAIN. 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.
  7. Canvass

    1 infraction

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • All cold food shall be stored at a temperature of 40F or less. OBSERVED POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES INSIDE OF THE WALK-IN COOLER. OBSERVED PHILLY STEAK MEAT AT 54F, CHICKEN STRIPS (PLAIN, BUFFALO, TERIYAKI) AT 48-51F, AND PULLED PORK AT 52F. MANAGEMENT VOLUNTARILY DISCARDED 30# OF FOOD WORTH $72. CRITICAL VIOLATION 7-38-005A.

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