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SUBWAY

3329 N MILWAUKEE AVE, CHICAGO, IL 60641 · Restaurant

Inspection summary

SUBWAY has been inspected 12 times by Chicago Department of Public Health since October 1, 2014. The most recent inspection, on July 25, 2019, found no infractions.

3 of 12 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, Protecting food from contamination and Food source, labelling and allergens.

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 across 2 separate inspections, most recently on April 11, 2018. For example: REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

  • 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 May 26, 2017. For example: FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION

  • 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 May 26, 2017. For example: FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

  • 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 13 times across 9 separate inspections, most recently on April 11, 2018. For example: VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

  • 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 3 separate inspections, most recently on April 11, 2018. For example: FOOD HANDLER REQUIREMENTS MET

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.

12 inspections

  1. Canvass

    0 infractions

  2. Canvass

    4 infractions

    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • INSTRUCTED TO REPAIR SLOW DRAINING EXPOSED HAND SINK IN FRONT PREP AREA.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • INSTRUCTED TO PROVIDE THERMOMETER VISIBLE AND ACCURATE INSIDE DISPLAY COOLER.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • INSTRUCTED TO REMOVE UNNECESSARY ARTICLES AND UNUSED EQUIPMENT STORED IN REAR STORAGE AREA. MUST REORGANIZE.-------- FOOD AND NON FOOD ITEMS MUST BE STORED 6" OFF THE FLOOR FOR EASY ACCESS ON CLEANING.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • FOOD HANDLER (S) WITH NO PROOF OF FOOD HANDLER TRAINING. INSTRUCTED TO PROVIDE. INFORMATION GIVEN.
  3. Canvass

    3 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • FAN GUARD OF THE ONE DOOR REACH IN COOLER IN THE FRONT AREA,WITH DUST BUILD UP. MUST CLEAN AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • HOOD ABOVE THE BREAD OVEN WITH DUST ACCUMULATED. MUST CLEAN,REMOVE DUST AND MAINTAIN.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • CLUTTER, EMPTY BOXES IN THE REAR AREA BY THE EXIT DOOR. MUST REMOVE EMPTY BOXES AND CLEAN AND ORGANIZE THE AREA AND MAINTAIN.
  4. Canvass Re-Inspection

    0 infractions

  5. Canvass

    3 infractions

    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • INTERIOR PANEL OF THE ICE MAKER NOT MAINTAINED WITH WET BLACK MOLDY LIKE SUBSTANCE ON THE RIGHT AND LEFT UPPER AND LOWER CORNER SURFACES. ALSO THE SPOUT WHERE THE SODA IS COMING FROM WITH WET ORANGE AND YELLOW MOLDY LIKE SUBSTANCE. ICE ARE FOR HUMAN CONSUMPTION. INSTRUCTED TO CLEAN AND SANITIZE AND MAINTAIN. SERIOUS VIOLATION 7-38-005(A).
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • MUST LABEL,AND DATE ALL POTENTIALLY HAZARDOUS READY TO EAT FOODS INSIDE THE WALK IN COOLER AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • HOOD ON TOP OF THE OVEN WITH DUST ACCUMULATED. MUST CLEAN,REMOVE DUST AND MAINTAIN.
  6. Canvass Re-Inspection

    0 infractions

  7. Canvass

    4 infractions

    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • Found large amounts of black, slimy, mold-like substance throughout upper interior of ice machine (and on plastic cover of ice tray.) Must remove substance, detail clean and sanitize machine. Ice machine turned off until it can be cleaned. Must maintain same. Serious violation 7-38-005(A).
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • No city of Chicago certified manager on site while potentially hazardous foods (chicken, meatballs, soup, etc.) being prepped and/or served. Must have City of Chicago certified manager on site at all times when potentially hazardous foods are being prepped or served. Serious violation 7-38-012.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • Found light not functioning in walk in freezer. Must repair or replace. Must maintain same.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • Found toilet in 1 of 2 restrooms in disrepair. Must repair (handle on toliet) and maintain all restrooms.
  8. Canvass

    2 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • FOUND THE FOLLOWING POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES IN THE COLD HOLD UNIT: 0.45 LBS OF CHICKEN @ 47.6F; 1.11 LBS OF STEAK AT 47.6F; 1.24 LBS OF TERIYAKI CHICKEN @ 49.6F; 0.44LBS OF FREE RANGE CHICKEN @ 44.6F. OPERATOR VOLUNTARILY DISCARDED DENATURED FOODS. INSTRUCTED ALL POTENTIALLY HAZARDOUS FOODS MUST BE HELD AT 40F OR LESS, OR 140F OR ABOVE. CRITICAL VIOLATION, CITATION ISSUED 7-38-005(A).
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED SMALL AMOUNT OF DIRT AND RUST ON METAL SHIELD INSIDE OF ICE MACHINE. INSTRUCTED TO CLEAN AND MAINTAIN.
  9. Canvass

    1 infraction

    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • FRONT PREP AREA WIPING CLOTHS MUST BE PROPERLY STORED IN A CLEAN CONTAINER WITH A SANITIZING SOLUTION.
  10. Canvass

    2 infractions

    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • MUST NOT STORE WAX PAPER FOOD BAGS UNDER FRONT EXPOSED HAND SINK. MANAGEMENT REMOVED.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • NO IDPH FOOD HANDLER CERTIFICATES ON SITE OR PROOF OF ENROLLMENT. MUST PROVIDE FOR ALL FOOD HANDLERS.
  11. Complaint

    2 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INSTRUCTED TO CLEAN AND MAINTAIN INTERIOR SURFACES OF ICE MACHINE BEHIND UPPER PANEL.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • INSTRUCTED TO CLEAN AND REORGANIZE REAR STORAGE AREA (NEXT TO EXIT DOOR). USABLE ITEMS MUST BE STORED 6" OFF THE FLOOR FOR EASY ACCESS ON CLEANING.
  12. License

    1 infraction

    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • INSTRUCTED TO REMOVE UNNECESSARY ARTICLES STORED ON TOP OF WALK-IN COOLER TO PREVENT PEST HARBORAGE.

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