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SUBWAY

4406 S PULASKI RD, CHICAGO, IL 60632 · Restaurant

Inspection summary

SUBWAY has been inspected 11 times by Chicago Department of Public Health since August 19, 2010. The most recent inspection, on July 2, 2015, found no infractions.

3 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, Cleaning and sanitizing and Pests.

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 3 times across 3 separate inspections, most recently on October 7, 2014. 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 January 20, 2015. For example: DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on February 10, 2014. For example: NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

  • 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 April 3, 2012. 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 15 times across 6 separate inspections, most recently on January 20, 2015. For example: CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES

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 Re-Inspection

    1 infraction

    • 45. FOOD HANDLER REQUIREMENTS MET
      • FOOD HANLDER REQUIREMENTS NOT MET. NO LOGS, RECORDS ON SITE AS REQUIRED. INSTD TO PROVIDE SAME.
  3. Canvass

    3 infractions

    • 24. DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
      • 3-COMPARTMENT SINK NOT MAINTAINED, SLOW DRAINING. INSTD TO REPAIR SAME SO AS TO DRAIN PROPERLY. CITATION ISSUED 7-38-030 SERIOUS.
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • KNIVES IMPROPERLY STORED INBETWEEN COOLERS. INSTD TO STORE PROPERLY.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • FOOD HANLDER REQUIREMENTS NOT MET. NO LOGS, RECORDS ON SITE AS REQUIRED. INSTD TO PROVIDE SAME.
  4. Canvass

    7 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED SPLASH GUARD NEEDED ON REAR EXPOSED HADNSINK INBETWEEN ATTACHED DRAINBOARD FOR 3 COMPARTMENT SINK AND EXPOSED HANDSINK.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED REACH IN REFRIGERATOR BEHIND SANDWICH PREP AREA UNCLEAN. CLEAN AND MAINTAIN INTERIOR OF REACH IN REFRIGERATORS.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED SODA DISPENSER NOZZLES AND UNDERSIDE OF DISPENSER UNCLEAN WITH STICKY RESIDUE. CLEAN AND MAINTAIN NOZZLES AND SODA DISPENSER AREA.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED CABINET UNDERNEATH SODA DISPENSER AREA DIRTY AND DUSTY. CLEAN AND MAINTAIN INTERIOR OF CABINET USED FOR DRY STORAGE AND SODA LINES.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • OBSERVED NO THERMOMETER WITHIN REACH IN REFRIGERATOR BEHIND SANDWICH PREP AREA. INSTALL, MONITOR AND MAINTAIN THERMOMETERS WITHIN REFRIGERATORS.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • OBSERVED CARDBOARD USED AS SHELF LINER. CARDBOARD IS PROHIBITED AS SHELF LINER. ALL SURFACES NEED TO BE SMOOTH AND EASILY CLEANABLE.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • OBSERVED LARGE DELIVERY AND APPROXIMATELY 20 OR MORE CASES OF FOOD STORED ON FLOOR. OBSERVED ABOUT 10 CASES OF SODA AND WATER STORED ON FLOOR. ALL FOOD NEEDS TO BE STORED AT LEAST 6 INCHES OFF FLOOR AT ALL TIMES.
  5. Canvass Re-Inspection

    0 infractions

  6. Canvass

    3 infractions

    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • OBSERVED A 1/4 INCH GAP AT FRONT ENTRANCE DOOR. INSTRUCTED MANAGER TO RODENT PROOF BOTTOM OF DOOR. SERIOUS VIOLATION 7-38-020.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • DETAIL CLEAN AND MAINTAIN THE SODA NOZZLES AT THE SODA MACHINE AND THE CABINETS UNDER THE BEVERAGE STATION.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • DETAIL CLEAN AND MAINTAIN THE FLOORS OF THE WALK-IN FREEZER.
  7. Canvass

    4 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST PROVIDE A SPLASH GUARD AT EXPOSED HANDSINK IN REAR NEXT TO 3 COMPARTMENT SINK
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN BOTTOM COMPARTMENT STORAGE CABINET AT SODA DISPENSER MACHINE AT CUSTOMER DINNING AREA
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • CLEAN WALLS IN REAR WHERE ULITY SINK IS LOCATED AND UNDERNEATH 3 COMPARTMENT SINK
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • MUST PROVIDE A WORKING THERMOMETER INSIDE WALK-IN COOLER IN REAR OF PREMISES
  8. Canvass Re-Inspection

    0 infractions

  9. Canvass

    2 infractions

    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • All food should be properly protected from contamination during storage, preparation, display, service, and transportation. FOUND THE INTERIOR OF THE ICE MACHINE THICK WITH BLACK MOLD AND LIME BUILDUP. SERIOUS CITATION 7-38-OO5 (A). INSTRUCTED TO CLEAN AND SANITIZE IT. WHEN IT IS CLEAN FAX TO THE DEPARTMENT OF PUBLIC HEALTH FAX 312 746- 4240 UNIT HAS BEEN TAGGED DO NOT REMOVE IT. H000075392 10 COURT DATE05/24/2012 AT 1:00PM ROOM 112 400 WEST SUPERIOR CHICAGO OR YOU MAY PAY THE FINE BY MAIL SEE THE BACK OF THE TICKET.
    • 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. CLEAN THE FLOOR UNDER THE HEAVY EQUIPMENT IS DUSTY.
  10. Canvass

    2 infractions

    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • LEAK AT BASE OF 3-COMPARTMENT SINK FAUCET. REPAIR SAME.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • THERMOMETER MISSING IN FRONT REACH-IN COOLER. PROVIDE SAME.
  11. Canvass

    4 infractions

    • 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.PROVIDE A SPLASH GUARD BETWEEN HAND SINK & 3-COMPARTMENT SINK.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.MUST CLEAN SHELVING UNITS UNDER COLD HOLDING UNIT,UNDER SIDE OF COLD HOLDING UNIT,ICE DISPENSER ON 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 FLOOR ALONG WALL BASES OF 3- COMPARTMENT SINK.
    • 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.MUST SEAL WALL BASES IN DINING AREA.REPAIR OR REPLACE THRESHOLD AT FRONT DOOR.

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