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SUBWAY

3905 S ARCHER AVE, CHICAGO, IL 60632 · Restaurant

Inspection summary

SUBWAY has been inspected 11 times by Chicago Department of Public Health since July 1, 2010. The most recent inspection, on December 15, 2017, found no infractions.

1 of 11 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 Cleaning and sanitizing.

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 once on May 25, 2016. For example: REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

  • 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 September 10, 2015. For example: DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED

  • 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 11 times across 9 separate inspections, most recently on January 4, 2017. For example: FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

  • 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 8 times across 8 separate inspections, most recently on January 4, 2017. For example: WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

  • 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 July 11, 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.

11 inspections

  1. Canvass

    0 infractions

  2. Canvass

    2 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED STANDING WATER AT THE BOTTOM OF THE BASEMENT STAIRWELL, INSTRUCTED TO REMOVE.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED THE STAIRWELL TO THE BASEMENT (SOUTH/SOUTHEAST) WITH A BLACK SUBSTANCE ON THE WALL, INSTRUCTED TO REMOVE/RESEAL. ALSO IN THE DINING AREA CLEAN ALL FAN BLADES DUSTY, INSTRUCTED TO CLEAN.
  3. Canvass

    2 infractions

    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • NO THERMOMETER WAS PROVIDED INSIDE OF THE 2 DOOR PREP COOLER UNDER THE COUNTER. MUST PROVIDE A THERMOMETER INSIDE OF ALL COOLERS.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • REMOVE BOXES AND CLUTTER FROM THE BASEMENT STAIRWAY TO PROVIDE ACCESS TO THE BASEMENT.
  4. Canvass Re-Inspection

    1 infraction

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOOR DRAINS WITH EXCESSIVE DEBRIS. INSTD TO CLEAN AND MAINTAIN.
  5. Canvass

    4 infractions

    • 24. DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
      • 3-COMPARTMENT SINK NOT MAINTAINED, WATER MUST BE RELEASED AND DRAIN SLOW AT INTERVALS OR WILL ACCUMULATE ONTO FLOOR. INSTD TO REPAIR SAME AND HAVE PROPERLY DRAINING. CITATION ISSUED 7-38-030 SERIOUS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOOR DRAINS WITH EXCESSIVE DEBRIS. INSTD TO CLEAN AND MAINTAIN.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • LIGHT OUT IN WALK-IN FREEZER. REPLACE SAME.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • UNABLE TO LOCATE GREASE INTERCEPTOR. INSTD TO LOCATE SAME OR PROVIDE.
  6. Canvass

    3 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO CITY OF CHICAGO CERTIFIED MANAGER WHILE HANDLING POTENTIALLY HAZARDOUS FOODS (TURKEY, SOUP, CHICKEN, ETC). INSTRUCTED TO HAVE ON DUTY AT ALL TIMES. CITATION ISSUED 7-38-012 SERIOUS
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • ICE ACCUMULATION ON INTERIOR OF WALK IN FREEZER. REMOVE ICE ACCUMULATION AND MAINTAIN.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • OBSERVED INADEQUATE LIGHTING IN WALK IN FREEZER. MAINTAIN ADEQUATE LIGHTING WITHIN WALK IN FREEZER AT ALL TIMES.
  7. Complaint

    3 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO CITY OF CHICAGO CERTIFIED MANAGER WHILE HANDLING POTENTIALLY HAZARDOUS FOODS (TURKEY, SOUP, CHICKEN, ETC). INSTD TO HAVE ON DUTY AT ALL TIMES. CITATION ISSUED 7-38-012 SERIOUS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • SMALL HOLES IN WALLS IN REAR. REPAIR SAME. WALLS BEHIND/UNDER PREP TABLE IN REAR NOT CLEAN, FOOD DEBRIS. CLEAN SAME AND MAINTAIN. WORN CAULKING WITH BLACK SUBSTANCE AT BASE OF 3-COMPARTMENT SINK AND WALL. INSTD TO REMOVE AND REPLACE SAME.
    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • EMPLOYEE PERSONAL BELONGINGS (HATS) IMPROPERLY STORED. INSTD TO STORE IN DESIGNATED AREA.
  8. Canvass

    2 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN FLOORS UNDERNEATH SHELVING RACKS IN REAR STORAGE AREA ALONG WALL BASE AND CORNERS
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • CLEAN VENT ABOVE UPRIGHT OVENS BEHIND FRONT PREP AREA
  9. Canvass

    3 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN THE FLOOR IN THE BASEMENT ALONG THE WALLS AND IN THE CORNERS HAS DUST BUILDUP ON THEM.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • CLEAN THE CEILING VENTS IN THE MENS AND WOMENS TOILET ROOM HAS DUS BUILDUP.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • CLEAN THE LIGHT SHIELD IN THE CEILING IN THE MENS AND WOMENS TOILET ROOMS HAS DUST BUILDUP.
  10. Complaint

    1 infraction

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • WALK-IN FREEZER FLOOR NOT CLEAN. CLEAN SAME.
  11. Suspected Food Poisoning

    2 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • All utensils shall be thoroughly cleaned and sanitized after each usage. MUST CLEAN-SANITIZE; CABINETS UNDER EXPOSED SINK FRONT SERVING AREA AND CABINETS UNDER SODA MACHINE.
    • 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. MUST CLEAN FLOORS THRU-OUT AT CORNERS AND ALONG WALLS.

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