Skip to content
Loading map…

SUBWAY

209 W JACKSON BLVD, CHICAGO, IL 60606 · Restaurant

Inspection summary

SUBWAY has been inspected 15 times by Chicago Department of Public Health since July 15, 2010. The most recent inspection, on November 15, 2016, found no infractions.

3 of 15 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 August 30, 2016. 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 19 times across 10 separate inspections, most recently on July 6, 2016. For example: FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

  • 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 9 times across 9 separate inspections, most recently on July 6, 2016. For example: FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded 2 times across 2 separate inspections, most recently on August 30, 2016. For example: ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, 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.

15 inspections

  1. Canvass

    0 infractions

  2. Complaint Re-Inspection

    0 infractions

  3. Short Form Complaint

    2 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • FOUND APPROX 2-LBS TUNA MAINTAINED AT IMPROPER TEMPERATURE OF 44.7F ON FOOD SANDWICH LINE.MUST MAINTAIN COLD FOODS AT 40.0F OR BELOW.CRITICAL VIOLATION ISSUED 7-38-005A.
    • 11. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED
      • OBSERVED EXPOSED HAND SINK IN FRONT PREP AREA COLD WATER PIPE BROKEN.HAND SINK ONLY HAVE HOT WATER AT THIS TIME.INSTRUCTED FOR EMPLOYEES TO USE REAR EXPOSED HAND SINK FOR HAND WASHING UNTIL FRONT SINK IS REPAIRED,CDI. MUST HAVE REPAIRS MADE.PREMISES WILL BE REINSPECTED IN 2- DAYS.CRITICAL VIOLATION ISSUED 7-38-030
  4. Canvass

    3 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • DUST BUILD-UP BETWEEN REACH IN FREEZER AND WALL.MUST CLEAN EXTERIOR OF FREEZER.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MISSING FLOOR DRAIN COVER IN PREP AREA.MUST REPLACE.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • LEAKY FAUCET AT NECK OF FAUCET OF 3-COMP SINK.MUST REPAIR.
  5. Canvass Re-Inspection

    0 infractions

  6. Canvass

    1 infraction

    • 11. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED
      • OBSERVED EXPOSED HAND SINK IN EMPLOYEES WASHROOM NOT MAINTAINED,IE DETACHED FROM WALL.MUST RE-ATTACHED HAND SINK TO WALL FOR EMPLOYEES USE. 48 HOUR NOTICE ISSUED.EMPLOYEES MUST USE THE 2- HAND SINKS IN PREP AREA UNTIL REINSPECTED BY HEALTH DEPT IN 48 HOURS. CRITICAL VIOLATION ISSUED 7-38-030-CRITICAL
  7. Complaint

    4 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST REPAIR/REPLACE EXTERIOR OF THE HOT WATER HEATER TANK. ABOVE STATED IS IN POOR REPAIR. SURFACE MUST BE SMOOTH AND EASILY CLEANABLE.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST REPAIR BROKEN FLOOR/FLOOR TILES IN THE STAFF RESTROOM SO AS TO BE SMOOTH AND EASILY CLEANABLE.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST REPAIR MISSING WALL COVING ALONG WALL AT THE MOP SINK SO AS TO BE SMOOTH AND EASILY CLEANBLE. MUST REPAIR DETACHED PVC AT WALL ABOVE THE MOP SINK IN THE REAR AREA.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST REPAIR EXHAUST IN THE STAFF RESTROOM. NOT IN OPERATING CONDITION.
  8. Canvass

    3 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN/SANITIZE COUNTER TOPS AROUND AND UNDER EQUIPMENT STORED ON TOP BEHIND FRONT SERVICE COUNTER.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN FLOOR BEHIND FRONT SERVICE COUNTER.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • LEAK AT FAUCET OF HAND BOWL SINK IN EMPLOYEE WASHROOM. MUST REPAIR.
  9. Canvass

    3 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • FOOD DEBRIS AT INTERIOR BOTTOM OF 3-DOOR REACH-IN FREEZER. MUST CLEAN AND MAINTAIN AT ALL TIMES.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOOR IN POOR REPAIR IN RESTROOM WITH MISSING/DAMAGED TILES. MUST REPLACE/REPAIR.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • REMOVE CLUTTER AT REAR DOOR IN THE FORM OF CARDBOARD BOXES TO PREVENT HARBORAGE.
  10. Canvass

    3 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • NOTED THE CUTTING BOARD AT THE HOLDING STATION WITH DEEP DARK GROVES. MUST REPLACE AND MAINTAIN.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN THE BOTTOM SHELF OF THE REACH IN FREEZER TO REMOVE DEBRIS. ALSO CLEAN SELF SERVER POP NOZZLES TO REMOVE SYRUP RESIDUE.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST CLEAN THE FLOORS INSIDE OF THE WALK IN COOLER UNDER SHELVING AND IN CORNERS TO REMOVE SPILLS.
  11. Canvass

    3 infractions

    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • MUST PROVIDE SHATTER PROOF LIGHTBULB AT UPRIGHT REFRIGERATOR LOCATED ACROSS FROM FRONT EXPOSED HANDSINK.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST REPAIR SMALL LEAKS AT THE FOLLOWING LOCATIONS: IN THE STAFF RESTROOM LEAK UNDER PIPE CONNECTED TO THE TOILET WATER TANK, LEAK UNDER HANDSINK IN THE STAFF RESTROOM AND LEAK UNDER EXPOSED HAND SINK NEXT TO THE 3COMP SINK.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST DECLUTTER AND BETTER ORGANIZE ITEMS IN THE STAFF RESTROOM.ITEMS MUST BE 6 INCHES OFF THE FLOOR AT ALL TIMES.
  12. Canvass

    3 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • BOTTOM OF PREP TABLE IN REAR MUST BE RE-SEALED, SOME SECTIONS ARE DISCOLORED.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • THE WALL PAPER ABOVE THE OVENS ARE PEELING OFF & SOME SECTIONS ARE DUSTY, MUST CLEAN & RE-SEAL.
    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • RECOMMEND MORE STORAGE SHELVES FOR EMPLOYEE BELONGINGS IN REAR, SO THAT THEY ARE STORED OFF THE FLOOR.
  13. 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. MUST PROVIDE COVER/PROTECTIVE BARRIER BETWEEN BREAD RACK AND HANDWASH BOWL BEHIND SANDWICH PREP LINE.
    • 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. OBSERVED PREMISES USING PLASTIC CRATES TO ELEVATE ITEMS OFF FLOOR BY SODA SYRUP. MUST REMOVE PLASTIC CRATES AND PROVIDE ADDITIONAL SHELVES IN ORDER TO CLEAN FLOOR UNDER AND AROUND ITEMS.
  14. Canvass

    2 infractions

    • 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. OBSERVED FOOD BUILD UP ON WALL BEHIND 3-COMPARTMENT SINK. MUST DETAIL CLEAN WALL AND MAINTAIN.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. LIGHT BULBS BURNED OUT ABOVE WALK IN COOLER. MUST REPLACE ALL BURNED OUT BULBS.
  15. Canvass

    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. Following need cleaning: lever behind ice chute of soda dispenser, interior floor of freezer, bottom of rear prep table-due to food debris.
    • 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. Floors behind soda syrup rack/shelves at rear prep area need cleaning.

Nearby inspected facilities

Own this business? Add a badge to your website