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SUBWAY

2008 N HALSTED, CHICAGO, IL 60614 · Restaurant

Inspection summary

SUBWAY has been inspected 6 times by Chicago Department of Public Health since July 11, 2011. The most recent inspection, on July 9, 2013, found no infractions.

4 of 6 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.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 September 14, 2012. 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 2 times on June 20, 2013. For example: VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

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.

6 inspections

  1. Canvass

    0 infractions

  2. Canvass

    2 infractions

    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • ADDITIONAL WATER PRESSURE IS NEEDED AT REAR EXPOSED HAND WASH SINK IN FOOD STORAGE AREA. MUST PROVIDE. SLOW DRANING AT FRONT EXPOSED HAND WASH SINK IN PREP AREA. MUST REPAIR.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • BROKEN THERMOMETER IN WALK-IN COOLER MUST REPLACE.
  3. Canvass

    1 infraction

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • POTENTIALLY HAZARDOUS FOODS STORED AT IMPROPER TEMPERATURES. OBSERVED TUNA AT 46.9F, ROAST BEEF AT 50.1F, TURKEY AT 46.5F, HAM AT 46.7F, CUT TOMATOES AT 46.0F, COLD CUTS AT 48.5F, CHEESES AT 51.2F, STEAK AT 51.9F, CHICKEN AT 47.1F, SALAMI AT 51.6F, FALAFEL AT 52.8F. MANAGEMENT VOLUNTARILY DISCARDED 9# OF FOOD WORTH $300. CRITICAL VIOLATION 7-38-005A.
  4. License

    0 infractions

  5. License

    0 infractions

  6. License

    0 infractions

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