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SUBWAY #23983

1529 N WELLS ST, CHICAGO, IL 60610 · Restaurant

Inspection summary

SUBWAY #23983 has been inspected 3 times by Chicago Department of Public Health since January 21, 2010. The most recent inspection, on November 16, 2010, found no infractions.

1 of 3 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.

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 January 21, 2010. 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 4 times across 2 separate inspections, most recently on February 1, 2010. 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 once on January 21, 2010. For example: FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

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.

3 inspections

  1. Canvass

    0 infractions

  2. Tag Removal

    1 infraction

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • SEE REPORT # 160229 FROM 1-21-2010.
  3. Canvass

    5 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. UNDER COUNTER COOLER AT 50 DEGREES F. MUST REPAIR SO THAT COOLER MAINTAINS 40 DEGREES F AND BELOW. CRITICAL VIOLATION. NO CITATION ISSUED DUE TO NO POTENTIALLY HAZARDOUS FOODS IN COOLER AT THIS TIME. COOLER TAGGED HELD FOR INSPECTION AT THIS TIME. FAX LETTER TO 312-746-4240 TO REQUEST TAG REMOVAL.
    • 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. CLEAN INTERIOR OF MOP SINK AND INTERIOR OF MICROWAVES.
    • 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 ALONG SIDE & UNDER COOLERS, UNDER 3 COMPARTMENT SINK, UNDER PREP TABLES AND IN REAR AROUND MOP SINK.
    • 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. REPLACE ALL STAINED CEILING TILES IN HALLWAY.
    • 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. MUST REMOVE CLUTTER FROM BASEMENT AND STORE ALL ITEMS 6 INCHES OFF FLOOR.

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