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SUBWAY #38326

4436 N BROADWAY, CHICAGO, IL 60640 · Restaurant

Inspection summary

SUBWAY #38326 has been inspected 17 times by Chicago Department of Public Health since May 6, 2011. The most recent inspection, on May 23, 2019, found no infractions.

3 of 17 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, Handwashing and staff hygiene and Protecting food from contamination.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 7 times across 4 separate inspections, most recently on December 12, 2017. For example: FACILITIES TO MAINTAIN PROPER TEMPERATURE

  • 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 across 3 separate inspections, most recently on November 9, 2018. 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 May 4, 2016. For example: FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION

  • 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 once on November 9, 2018. For example: FOOD-CONTACT SURFACES: CLEANED & SANITIZED

  • 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 November 9, 2018. For example: PROPER DATE MARKING AND DISPOSITION

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.

17 inspections

  1. Canvass

    0 infractions

  2. Canvass

    9 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • OBSERVED NO EMPLOYEE HEALTH POLICY ON SITE. MUST PROVIDE PRIORITY FOUNDATION VIOLATION#: 7-38-012(A) NO CITATION ISSUED -
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • OBSERVED NO VOMITING AND DIARRHEAL INCIDENT CLEAN UP POLICY IN PLACE AND KIT ON SITE. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION. 7-38-005. NO CITATION ISSUED -
    • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
      • OBSERVED SLIGHT MINERAL BUILD-UP AT CHUTE OF SELF SERVE ICE MACHINE.NEED TO CLEAN AND MAINTAIN
    • 23. PROPER DATE MARKING AND DISPOSITION
      • ALL PREPARED FOODS IN COOLERS MUST BE PROPERLY LABELED WITH PRODUCT NAME, AND EXPIRATION DATE WITHIN 7 DAYS. PRIORITY FOUNDATION VIOLATION:7-38-005. NO CITATION ISSUED. -
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • BACKFLOW PREVENTION DEVICE NOT LOCATED AT ICE MACHINE.INSTRUCTED TO PROVIDE OR KNOW THE LOCATION
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • LEAKING FAUCET AT THREE COMPARTMENT SINK,ALSO HANDWASHING SINK AT FRONT PREP AREA SLOWLY DRAINING,REPAIR CAUSE.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED DUST BUILD-UP AT CEILING VENT ABOVE THE WALK-IN FREEZER AND WALK-IN COOLER.CLEAN AND MAINTAIN
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • NO PROOF OF EMPLOYEES FOOD HANDLER TRAINING CERTIFICATES, MUST PROVIDE.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • OBSERVED FACILITY FOOD SERVICE SANITATION MANAGERS WITHOUT REQUIRED ALLERGEN TRAINING CERTIFICATION. MUST OBTAIN AND MAINTAIN. - -
  3. Canvass Re-Inspection

    1 infraction

    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • LEAK AT THE NOZZLE ON THE THREE COMPARTMENT SINK. MUST REPAIR.
  4. Canvass

    6 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • FACILITIES UNABLE TO MAINTAIN ADEQUATE TEMPERATURES. FRONT TWO DOOR COOLER FOUND AT 48.6F WITH FOOD SUCH AS CHEESE AT 48.2F. COOLER TAGGED HELD FOR INSPECTION AND MUST NOT USE UNTIL REPAIRED AND MAINTAINS A TEMPERATURE OF 40F OR BELOW. CRITICAL VIOLATION 7-38-005(A).
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • THE FOLLOWING POTENTIALLY HAZARDOUS FOODS FOUND HELD IN THE ABOVE MENTIONED COOLER AT IMPROPER TEMPERATURES. CHEESE AT 48.2F AND 47.5F. MAYO AT 48.ALL FOOD DISCARDED. ESTIMATED 5LBS WITH A VALUE OF $5.00. CRITICAL VIOLATION 7-38-005(A).
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • PLASTIC ICE SHOOT ON THE SODA DISPENSING SYSTEM DIRTY. MUST CLEAN AND MAINTAIN.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • INADEQUATE LIGHTING IN THE WALK-IN FREEZER. MUST PROVIDE STRONGER, ADEQUATE LIGHTING.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • LEAK AT THE NOZZLE ON THE THREE COMPARTMENT SINK. MUST REPAIR.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • MUST PROVIDE AN INTERNAL THERMOMETER FOR THE FRONT PREP TWO DOOR COOLER.
  5. Canvass

    3 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST NOT USE CARDBOARD AS LINER FOR SHELVING.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST NOT USE CARDBOARD AS MATTING FOR FLOORS INSIDE THE WALK-IN COOLER AND UNDER CO2 TANKS.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • WIPING CLOTHS MUST BE HELD IN A CLEAN CONTAINER WITH A SANITIZING SOLUTION.
  6. Canvass Re-Inspection

    2 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • CAULK ALONG THE SPLASH GUARD OF THE 3 COMPT SINK WITH BLACK MOLDY LIKE SUBSTANCE. INSTRUCTED TO RE CAULK AND MAINTAIN.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN, REMOVE DUST BUILD UP ON THE CEILING VENT COVER INSIDE THE WASHROOM.
  7. Canvass

    3 infractions

    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • ICE ARE NOT PROTECTED DURING STORAGE. INTERIOR PANEL OF THE ICE MAKER, NOT MAINTAINED. WET BLACK MOLDY LIKE SUBSTANCE ON THE BOTTOM RIGHT AND LEFT SURFACES OF THE ICE MAKER. INSTRUCTED TO CLEAN IN DETAIL AND SANITIZE THE SURFACES. INSTRUCTED NOT TO USE THE ICE MAKER. SERIOUS VIOLATION 7-38-005(A).
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • CAULK ALONG THE SPLASH GUARD OF THE 3 COMPT SINK WITH BLACK MOLDY LIKE SUBSTANCE. INSTRUCTED TO RE CAULK AND MAINTAIN.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN, REMOVE DUST BUILD UP ON THE CEILING VENT COVER INSIDE THE WASHROOM.
  8. Canvass

    2 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • INSTRUCTED TO DETAIL CLEAN THE FLOORS UNDER THE FOOD STORAGE RACKS IN THE WALK-IN FREEZER TO REMOVE FOOD DEBRIS BUILDUP AND MAINTAIN.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • MUST PROVIDE INTERNAL THERMOMETERS FOR ALL REFRIGERATION UNITS ON PREMISES.
  9. Canvass

    1 infraction

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • DETAIL CLEAN THE INTERIOR NOZZLE ON THE SODA DISPENERS TO REMOVE DISCOLORATION AND MAINTAIN.
  10. Canvass

    2 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • DEBRIS ON FLOOR INSIDE THE WALK-IN FREEZER,INSTRUCTED TO CLEAN AND MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MECHANICAL DRAIN UNDER THE THIRD COMPARTMENT SINK(SOUTH SIDE) AT THREE COMPARTMENT IS LEAKING, INSTRUCTED TO REPAIR.
  11. Canvass

    1 infraction

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED FOOD STAINS ON EXTERIOR OF SINKS IN DISHWASH AREA AND FOOD DEBRIS ON SHELVES BEHIND FRONT COUNTER. INSTRUCTED MANAGER TO CLEAN EQUIPMENT.
  12. Complaint

    5 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • FOUND POTENTIALLY HAZARDOUS FOOD STORED INSIDE FRONT SERVING/PREP DISPLAY COOLER AT IMPROPER TEMPERATURE: COOKED SLICED TERIYAKI CHICKEN AT TEMP OF 44.5F; FOOD DISCARDED AND DENATURED BY THE CERTIFIED FOOD HANDLER. COLD PRODUCTS MUST MAINTAIN TEMP OF 40F AND BELOW. NO TIME AND TEMPERATURE LOG PROVIDED AT PRESENT TIME. POUNDS 2.5; VALUE $30. CRITICAL VIOLATION: 7-38-005(A) HOOOO77780-13
    • 6. HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS.
      • POOR HYGIENIC PRACTICES. OBSERVED EMPLOYEE COMING FROM THE REAR AREA TO FRONT PREP/SERVING AREA AND WITHOUT WASHING HAND PUT-ON FOOD GLOVES AND SERVED CUSTOMER (SANDWICH, A READY TO EAT PRODUCT). PROPER HAND WASHING PROCEDURE EXPLAINED. HANDS MUST BE WASHED PRIOR TO WEARING FOOD GLOVES AND AFTER ANY POSSIBLE CONTAMINATION. CRITICAL VIOLATION: 7-38-010(A) HOOO77780-13
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN SHELF WHERE SLICERS ARE STORED (ONION PEEL AND OTHER DEBRIS). CLEAN INTERIOR OF ICE MACHINE AND ICE DISPENSER NOZZLE AT SAME UNIT.(MINERAL BUILD-UP).
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN FLOOR SOUTH WEST CORNER UNDER THE SHELF IN REAR AREA(DEBRIS).
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • MUST PROVIDE THERMOMETER INSIDE MILK/SODA REACH IN COOLER AND MAKE CONSPICUOUS.
  13. Canvass

    1 infraction

    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units. MUST PROVIDE THERMOMETER INSIDE MILK/SODA REACH IN COOLER AND MAKE CONSPICUOUS.
  14. Complaint

    2 infractions

    • 4. SOURCE OF CROSS CONTAMINATION CONTROLLED I.E. CUTTING BOARDS, FOOD HANDLERS, UTENSILS, ETC
      • All food shall be protected from contamination and the elements, and so shall all food equipment, containers, utensils, food contact surfaces and devices, and vehicles.WE THE MANAGER ON DUTY AND I OBSERVED INTERIOR OF ICE MACHINE WATER RESERVOIR WITH BLACK SLIME SUBSTANCE DRIPPING INTO WATER WHERE ICE IS MADE.TAGGED UNIT "HELD FOR INSPECTION" MUST REMOVE ICE ,DO NOT USE ICE, ONLY POP. NEED TO BUY ICE IN BAGS.MUST CLEAN AND SANITIZE THE UNIT. FAX A LETTER WHEN UNIT IS CLEANED AND SANITIZED(FAX #312-746-4240).CRITICAL VIOLATION:7-38-005(A) HOOOO75227-16 ***OWNER CLEANED AND SANITIZE UNIT WITH CLEANER AND SANITIZER PROVIDED BY THE SUBWAY.UNTAGGED UNIT.
    • 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.SWEEP FLOOR INSIDE THE WALK-IN COOLER UNDER SHELVES AND CORNERS(FOOD DEBRIS)
  15. License Re-Inspection

    0 infractions

  16. License

    5 infractions

    • 6. HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS.
      • All employees who handle food shall wash their hands as often as necessary to maintain a high degree of personal cleanliness and should conform to hygienic practices prescribed by the Board of Health. EXPOSED HAND SINK NO PAPER TOWELS AND SOAP.
    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines. SIDE EXIT DOOR LEADING TO OUT SIDE DUMPSTER IN THE SPARE ROOM DOORS NOT RODENT PROOFED.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. FRONT EXPOSED HAND SINK NEEDS SPLASH GUARD BETWEEN THE PREP AREA.
    • 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. NEEDS TO COVER OR REPAIR OPEN HOLE IN THE DINNING AREA,NEXT TO WINDOW
    • 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. ALL CONSTRUCTION EQUIPMENT NEEDS TO BE ELEVATED AND STORED PROPERLY,DUMPSTER AREA AND SIDE EXIT AREA LEADING TO SIDE ROOM.
  17. License

    0 infractions

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