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SUBWAY

304 W HUBBARD ST, CHICAGO, IL 60654 · Restaurant

Inspection summary

SUBWAY has been inspected 8 times by Chicago Department of Public Health since December 28, 2011. The most recent inspection, on April 30, 2015, found no infractions.

3 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: Food temperature control and Protecting food from contamination.

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 2 times on September 29, 2014. For example: FACILITIES TO MAINTAIN PROPER TEMPERATURE

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded once on March 16, 2015. For example: FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION

  • 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 10 times across 5 separate inspections, most recently on March 16, 2015. For example: FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

  • 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 2 times on March 16, 2015. For example: SEWAGE AND WASTE WATER DISPOSAL, NO BACK SIPHONAGE, CROSS CONNECTION AND/OR BACK FLOW

  • 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 2 times across 2 separate inspections, most recently on September 29, 2014. 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.

8 inspections

  1. Canvass

    0 infractions

  2. Canvass

    6 infractions

    • 10. SEWAGE AND WASTE WATER DISPOSAL, NO BACK SIPHONAGE, CROSS CONNECTION AND/OR BACK FLOW
      • OBSERVED WASTE WATER BACKING UP ONTO THE FLOOR AT THE 3 COMPARTMENT SINK FLOOR DRAIN. INSTRUCTED TO HAVE SEWAGE LINE SERVICED. CRITICAL CITATION, VIOLATION 7-38-0030
    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • INTERIOR PANEL OF THE ICE MACHINE WITH SLIMY BLACK MOLD LIKE SUBSTANCE ON THE BOTTOM SURFACES AND ON THE TOP RIGHT AND LEFT SURFACES.ICE ARE NOT PROTECTED DURING STORAGE. INSTRUCTED TO CLEAN IN DETAIL AND SANITIZE. CITATION ISSUED SERIOUS 7-38-005(A).
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST RE CAULK ALONG THE SPLASH GUARD OF THE 3 COMPARTMENT SINK. WITH BLACK MOLDY LIKE SUBSTANCE AND WORN OUT CAULK.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • STAINED CEILING PANELS IN THE FRONT DINING AREA, REAR STORAGE AREA, AND INSIDE THE WASHROOM. MUST REPLACE AND MAINTAIN.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • BURNED OUT LIGHT BULB ON THE DISPLAY COLD HOLDING UNIT. MUST REPLACE.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • NO EXPOSED HAND SINK IN DISHWASHING AREA IN REAR OF STORE. INSTRUCTED TO INSTALL A HAND SINK EQUIPPED WITH HOT AND COLD RUNNING WATER.
  3. Complaint Re-Inspection

    0 infractions

  4. Complaint Re-Inspection

    3 infractions

    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • NOTED THE FOLLOWING PREVIOUS MINOR VIOLATIONS FROM INSPECTION REPORT #1434288 DATED 3/26/2014 NOT CORRECTED.#35)INSTRUCTED TO REPAIR OR REPLACE STAINED CEILING TILES AT THE BATHROOM.#38)NOTED LEAKAGE AT THE FAUCET AND SPRAYER OF THE 3 COMPARTMENT SINK. INSTRUCTED TO REPAIR AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • INSTRUCTED TO REPAIR OR REPLACE STAINED CEILING TILES AT THE BATHROOM.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • NOTED LEAKAGE AT THE FAUCET AND SPRAYER OF THE 3 COMPACTMENT SINK. INSTRUCTED TO REPAIR AND MAINTAIN.
  5. Suspected Food Poisoning

    8 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • NOTED TEMPERATURE OF TWO DOOR REFRIGERATION UNIT AT THE FRONT PREP AREA TO BE IMPROPER AT 52.4F. INSTRUCTED NOT TO USE UNTIL EQUIPMENT IS MAINTAINING PROPER TEMPERATURE OF 40F AND BELOW. CITATION ISSUED FOR CRITICAL VIOLATION #7-38-005(A)
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • NOTED INTERNAL TEMPERATURES OF THE FOLLOWING POTENTIALLY HAZARDOUS FOOD ITEMS INSIDE DISPLAY COOLER AND SERVICE COOLER AT THE FRONT PREP AREA TO BE IMPROPER TURKEY 48.2F, CHICKEN TERIYAKI 55.7F, BUFFALO CHICKEN 55.1F, CHICKEN 46.6F, EGGS (WHITE AND YOLK) 46.4F,SALAMI45.9F,TOAMATOES 46.4F, LETTUCE 49.5F, STEAK 51.6F, ROAST BEEF 45.8F, GREEN PEPPERS 47.5, CUCUMBERS 45.2F,GUACAMOLE 45.3F. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF LBS OF PRODUCTS WORTH $ THROUGH DENATURING PROCESS. CITATION ISSUED FOR CRITICAL VIOLATION #7-38-005(A)
    • 11. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED
      • NOTED NO COLD RUNNING WATER AT THE EXPOSED HAND WASH SINK OF PREP AREA. INSTRUCTED TO ALWAYS HAVE HOT AND COLD RUNNING WATER AT HAND WASH SINK. CITATION ISSUED FOR CRITICAL VIOLATION #7-38-030
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NOTED NO CERTIFIED FOOD MANAGER ON DUTY WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED (CHICKEN,SOUPS,BEEF ETC). INSTRUCTED TO HAVE A FOOD SERVICE MANAGER ON SITE AT ALL TIMES. CITATION ISSUED FOR SERIOUS VIOLATION #7-38-012
    • 28. * INSPECTION REPORT SUMMARY DISPLAYED AND VISIBLE TO ALL CUSTOMERS
      • NOTED NO PREVIOUS INSPECTION REPORT SUMMARY POSTED AS REQUIRED BY LAW. INSTRUCTED TO POST ALL RECENT HEALTH INSPECTION REPORTS VISIBLE TO CUSTOMERS AT ALL TIMES. CITATION ISSUED FOR SERIOUS VIOLATION #7-42-010(B)
    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • NOTED THE FOLLOWING PREVIOUS MINOR VIOLATIONS FROM INSPECTION REPORT #1434288 DATED 3/26/2014 NOT CORRECTED.#35)INSTRUCTED TO REPAIR OR REPLACE STAINED CEILING TILES AT THE BATHROOM.#38)NOTED LEAKAGE AT THE FAUCET AND SPRAYER OF THE 3 COMPARTMENT SINK. INSTRUCTED TO REPAIR AND MAINTAIN. CITATION ISSUED FOR SERIOUS VIOLATION #7-38-090
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • INSTRUCTED TO REPAIR OR REPLACE STAINED CEILING TILES AT THE BATHROOM.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • NOTED LEAKAGE AT THE FAUCET AND SPRAYER OF THE 3 COMPACTMENT SINK. INSTRUCTED TO REPAIR AND MAINTAIN.
  6. Canvass

    3 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NOTED NO CERTIFIED FOOD MANAGEER ON DUTYWHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED (SOUPS, SANDWICHES, CHICKEN ETC). INSTRUCTED TO ALWAYS TO HAVE A FOOD SERVICE MANAGER ON SITE AT ALL TIMES. CERTIFIED FOOD MANAGER ARRIVED ON SITE AT ABOUT 10:30 AM. CITATION ISSUED FOR SERIOUS VIOLATION #7-38-012
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • INSTRUCTED TO REPAIR OR REPLACE STAINED CEILING TILES AT THE BATHROOM.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • NOTED LEAKAGE AT THE FAUCET AND SPRAYER OF THE 3 COMPACTMENT SINK. INSTRUCTED TO REPAIR AND MAINTAIN.
  7. Canvass

    1 infraction

    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • EMPLOYEES PERSONAL ITEMS STORED IN FOOD PREP AREA, INSTRUCTED TO KEEP AWAY.
  8. License

    0 infractions

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