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SUBWAY 24379

816 N STATE ST, CHICAGO, IL 60610 · Restaurant

Inspection summary

SUBWAY 24379 has been inspected 8 times by Chicago Department of Public Health since January 8, 2016. The most recent inspection, on May 27, 2022, found no infractions.

1 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, Food source, labelling and allergens 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 once on March 1, 2019. For example: PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded once on March 1, 2019. For example: PROPER DATE MARKING AND DISPOSITION

  • 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 February 27, 2018. For example: POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

  • 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 5 separate inspections, most recently on February 4, 2021. For example: PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

  • 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 5 times across 4 separate inspections, most recently on February 27, 2018. For example: FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED 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.

8 inspections

  1. Canvass

    0 infractions

  2. Canvass

    2 infractions

    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • MUST CLEAN DRIED FOOD DEBRIS FROM FLOORS IN WALK IN COOLER & FREEZER, AND THROUGHOUT BASEMENT STORAGE. INSTRUCTED TO MAINTAIN.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • MUST REPLACE BURNED OUT LIGHT IN 2ND FLOOR DINING ROOM, INSTRUCTED TO MAINTAIN.
  3. Canvass

    4 infractions

    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED 3-COMPARTMENT SINK LOCATED IN BASEMENT DRAINING SLOW. MUST REPAIR AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED DIRT AND DEBRIS ON FLOOR UNDERNEATH STORAGE SHELVING IN BASEMENT FOOD PREP AREA.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED ITEMS STORED ON FLOOR IN STORAGE ROOMS IN REAR OF BASEMENT. MUST ELEVATE ITES 6INCHES OFF FLOOR/WALL.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED DIRT AND DUST BUILD UP INSIDE LIGHT SHILEDS COVERS ABOVE PREP TABLE IN BASEMENT. MUST CLEAN AND MAINTAIN.
  4. Complaint

    5 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • OBSERVED NO EMPLOYEE HEALTH POLICY ON SITE. INSTRUCTED TO PROVIDE AN EMPLOYEE HEALTH POLICY THAT INCLUDES A SIGNED ACKNOWLEDGEMENT FROM EACH EMPLOYEE. PRIORITY FOUNDATION. 7.38.010.NO CITATION ISSUED.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • OBSERVED NO VOMIT AND DIARRHEA PROCEDURE OR CLEAN UP KIT ON SITE. FACILITY MUST PROVIDE PROCEDURES FOR EMPLOYEES TO FOLLOW WHEN RESPONDING TO VOMITING OR DIARRHEAL EVENTS. INSTRUCTED MANAGER TO PROVIDE. PRIORITY FOUNDATION. 7-38-005. NO CITATION ISSUED.
    • 23. PROPER DATE MARKING AND DISPOSITION
      • OBSERVED TCS FOODS (TOMATOES, SLICED PEPPERS) HELD FOR OVER 24 HOURS WITH OUT DISCARD DATE. INSTRUCTED FACILITY TO PROVIDE DISCARD DATE FOR ANY TCS FOODS HELD FOR OVER 24 HOURS. PRIORITY FOUNDATION.7-38-005. NO CITATION ISSUED.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED NO BACK FLOW PREVENTION DEVICE FOR COCA COLA ICE MACHINE. A BACK FLOW PREVENTION DEVICE MUST BE LOCATED, SERVICED AND MAINTAINED.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • FOUND NO ALLERGEN TRAINING CERTIFICATE ON SITE AT TIME OF INSPECTION. INSTRUCTED TO PROVIDE ALLEGREN TRAINING FOR ALL CITY OF CHICAGO FOOD SERVICE MANAGERS
  5. Complaint

    2 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • OBSERVED CHICKEN BREAST HELD AT IMPROPER TEMPERATURE IN THE STEAM TABLE AT 67 DEGREES F. INSTRUCTED THAT ALL HOT POTENTIALLY HAZARDOUS FOODS MUST BE HELD AT 140 DEGREES F OR ABOVE AT ALL TIMES. ALSO INSTRUCTED EMPLOYEES ON PROPER REHEATING PROCEDURES. OPERATOR VOLUNTARILY DISCARDED 5 LBS OF PRODUCT WORTH $125. CRITICAL VIOLATION: 7-38-005(A)
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED SODA SYRUP MACHINE STORED DIRECTLY BELOW EXPOSED WASTE WATER PIPES IN BASEMENT. INSTRUCTED NOT TO STORE FOOD DIRECTLY UNDER EXPOSED WASTE WATER PIPES, OR PROVIDE A SHIELD AROUND THE PIPES TO PROTECT FROM POTENTIAL LEAKING.
  6. Canvass

    1 infraction

    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • FOUND A SMALL WATER LEAK AT THE PIPE AT TOP PORTION ABOVE THE MOP SINK CLOSET SPACE LOCATED IN THE BASEMENT. MUST REPAIR AND MAINTAIN.
  7. Complaint

    3 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • DETAIL CLEAN CUTTING BOARDS AT SANDWICK PREP TABLE AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOOR IN THE BASEMENT PREP/DISHWASHING AREA HAS PEELING PAINT.INSTRUCTED TO REPAIR SUSH THAT ITS SMOOTH,EASILY CLEANABLE SURFACES AND MAINTAIN.ALSO,FLOOR ALONG WALLS AND IN ALL CORNERS IN NEED FOR FURTHER CLEANING AND MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • OBSERVED A SMALL WATER LEAK AT DRAIN PIPE BENEATH THE REAR EXPOSED HAND SINK.INSTRUCTED TO REPAIR AND MAINTAIN.
  8. License

    2 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOOR IN THE BASEMENT PREP/DISHWASHING AREA HAS PEELING PAINT.INSTRUCTED TO REPAIR SUSH THAT ITS SMOOTH,EASILY CLEANABLE SURFACES AND MAINTAIN.ALSO,FLOOR ALONG WALLS AND IN ALL CORNERS IN NEED FOR FURTHER CLEANING AND MAINTAIN.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • ELEVATE STORED ARTICLES STORED ON FLOOR NEAR OFFICE IN BASEMENT AT LEAST 6" OFF THE FLOOR FOR EASIER CLEANING AND REMOVE UNNECESSARY ARTICLES DUE TO POTENTIAL PEST HARBORAGE AND MAINTAIN.

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