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SUBWAY

3207 W DIVERSEY AVE, CHICAGO, IL 60647 · Restaurant

Inspection summary

SUBWAY has been inspected 5 times by Chicago Department of Public Health since November 19, 2019. The most recent inspection, on September 12, 2022, found no infractions.

3 of 5 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: Cleaning and sanitizing, Handwashing and staff hygiene and Protecting food from contamination.

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.

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded 4 times on January 27, 2020. For example: FOOD-CONTACT SURFACES: CLEANED & SANITIZED

  • 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 3 times on January 27, 2020. For example: PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

  • 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 2 times across 2 separate inspections, most recently on February 4, 2020. For example: CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

  • 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 27, 2020. For example: PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL

  • 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 3 times across 2 separate inspections, most recently on February 4, 2020. For example: MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING

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.

5 inspections

  1. Canvass

    0 infractions

  2. Canvass

    0 infractions

  3. License Re-Inspection

    3 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • 2-102.14(O) OBSERVED NO WRITTEN EMPLOYEE HEALTH POLICY ON THE PREMISES. MUST PROVIDE A SIGNED EMPLOYEE HEALTH POLICY FOR EACH EMPLOYEE. PRIORITY FOUNDATION 7-38-010. NO CITATION ISSUED.
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • 3-305.11 OBSERVED NO STORAGE SHELVES IN THE WALK-IN COOLER OR FREEZER TO STORE FOOD OFF OF THE FLOOR. MUST PROVIDE.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • 6-304.11 THE VENTILATION FANS ARE NOT OPERATIONAL IN THE WASHROOMS. MUST REPAIR.
  4. License

    14 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • OBSERVED NO WRITTEN EMPLOYEE HEALTH POLICY ON THE PREMISES. MUST PROVIDE A SIGNED EMPLOYEE HEALTH POLICY FOR EACH EMPLOYEE. PRIORITY FOUNDATION 7-38-010. NO CITATION ISSUED.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • OBSERVED NO CLEAN UP PROCEDURE AND SUPPLIES ON THE PREMISES TO RESPOND TO VOMIT AND DIARRHEAL EVENTS. MANAGEMENT INSTRUCTED TO PROVIDE BOTH. PRIORITY FOUNDATION 7-38-005. NO CITATION ISSUED.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED NO HAND SOAP AT REAR EXPOSED HAND WASHING SINK. MUST PROVIDE. PRIORITY FOUNDATION 7-38-030(C). NO CITATION ISSUED.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED NO PAPER TOWELS AT REAR EXPOSED HAND WASHING SINK. MUST PROVIDE. PRIORITY FOUNDATION 7-38-030(C). NO CITATION ISSUED.
    • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
      • NO DISH DETERGENT PROVIDED ON THE PREMISES TO WASH DISHES. MUST PROVIDE. PRIORITY 7-38-005. NO CITATION ISSUED.
    • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
      • NO SANITIZER AVAILABLE ON THE PREMISES TO SANITIZE DISHES. MUST PROVIDE. PRIORITY FOUNDATION 7-38-005. NO CITATION ISSUED.
    • 33. PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
      • OBSERVED THE COLD HOLDING UNIT AT THE SANDWICH PREP AREA WITH AN AIR TEMPERATURE OF 51.8F. MUST REPAIR AND MAINTAIN UNIT BELOW 41F. PRIORITY 7-38-005. NO CITATION ISSUED.
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • OBSERVED NO STORAGE SHELVES IN THE WALK-IN COOLER OR FREEZER TO STORE FOOD OFF OF THE FLOOR. MUST PROVIDE.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED RUST ON THE WALLS OF THE WALK-IN FREEZER. MUST REMOVE RUST FROM THE WALLS OR PAINT.
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • OBSERVED NO CHEMICAL TEST STRIPS ON THE PREMISES TO MEASURE THE CONCENTRATION OF SANITIZER AT THE 3 COMPARTMENT SINK. MUST PROVIDE. PRIORITY FOUNDATION 7-38-005. NO CITATION ISSUED.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • CLEAN THE CABINET UNDERNEATH THE FOUNTAIN POP DISPENSER.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • NO COVERED WASTE RECEPTACLE PROVIDED IN THE WOMEN'S WASHROOM. MUST PROVIDE.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • THE VENTILATION FANS ARE NOT OPERATIONAL IN THE WASHROOMS. MUST REPAIR.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • OBSERVED THE CERTIFIED FOOD MANAGER WITHOUT AN ALLERGEN TRAINING CERTIFICATE. MUST SHOW PROOF OF TRAINING FOR ALL CERTIFIED FOOD MANAGERS.
  5. License

    0 infractions

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