SUBWAY #45927

233 N MICHIGAN AVE, CHICAGO, IL 60601 · Restaurant

16 inspections

1. CanvassJun 8, 2018

   0 infractions

2. Canvass Re-InspectionJun 8, 2018

   0 infractions

3. CanvassJun 6, 2018

   4 infractions

   • 9. WATER SOURCE: SAFE, HOT & COLD UNDER CITY PRESSURE
     • NO HOT RUNNING WATER THROUGH OUT FACILITY, INSTRUCTED MANAGER TO PROVIDE FACILITY IS PREPARING AND SERVING FOOD AT THIS TIME OF INSPECTION. CRITICAL CITATION ISSUED 7-38-030.
   • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
     • DISPOSABLE FOOD TRAYS NOT STORED PROPERLY, INSTRUCTED TO STORE INVERTED OR IN A CLOSED CONTAINER TO PREVENT CONTAMINATION.
   • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
     • WEAK COLD/ HOT WATER PRESSURE AT DISH AREA HAND WASH SINK. INSTRUCTED TO PROVIDE UNDER CITY PRESSURE.
   • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
     • A BUNDLE OF UNUSED ELECTRIC CONDUIT STORED ABOVE 3-COM SINK, INSTRUCTED TO REMOVE.
4. CanvassJan 3, 2018

   2 infractions

   • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
     • NO CERTIFIED FOOD SERVICE MANAGER ON SITE WHILE PREPARING AND SERVING POTENTIALLY HAZARDOUS FOODS ( DELI, CHICKEN...) INSTRUCTED TO OBTAIN. SERIOUS CITATION ISSUED 7-38-012.
   • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
     • PEELING PAINT NOTED ON CEILING ABOVE 3-COMP SINK, INSTRUCTED TO REMOVE AND MAINTAIN CEILING.
5. CanvassMar 23, 2017

   5 infractions

   • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
     • OBSERVED NO CITY OF CHICAGO FOOD SANITATION MANAGER ON SITE OR ON DUTY WHILE POTENTIALLY HAZARDOUS FOODS (TURKEY, SLICED TOMATOES) ARE BEING PREPARED HANDLED AND SERVED TO THE PUBLIC. INSTRUCTED TO ALWAYS HAVE A CITY OF CHICAGO FOOD SANITATION MANAGER ON SITE AT ALL TIMES FACILITY IS OPEN AND OPERATING. SERIOUS VIOLATION 7-38-012.
   • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
     • OBSERVED CARDBOARD BEING REUSED AS A FLOOR LINER. INSTRUCTED TO NOT REUSE CARDBOARD AND MAINTAIN. OBSERVED RUST ON THE TOP OF THE GREASE TRAP. INSTRUCTED TO REMOVE RUST AND MAINTAIN.
   • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
     • OBSERVED ACCUMULATED FOOD DEBRIS IN BETWEEN THE WALL AND BREAD OVEN. INSTRUCTED TO CLEAN AND MAINTAIN.
   • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
     • OBSERVED NO THERMOMETERS INSIDE OF THE 2 DOOR PREP COOLER LOCATED IN THE FRONT PREP AREA. INSTRUCTED TO PROVIDE AND MAINTAIN.
   • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
     • OBSERVED MOP HEADS BEING STORED DOWNWARD IN UTILITY SINK. INSTRUCTED TO STORE MOP HEAD UPRIGHT AND MAINTAIN.
6. CanvassMar 22, 2016

   3 infractions

   • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
     • Cooler shelving/racks that had peeling paint/rust, shall be repaired/replaced. Caulk around exposed hand sink by prep table, and around 3 compartment sink in state of disrepair, shall be repaired/replaced.
   • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
     • Cooler shelving/racks not clean, need detailed cleaning(crevices), non food contact surfaces of pop dispensing unit not clean, need detailed cleaning(crevices), front counter storage shelving not clean, need detailed cleaning(crevices).
   • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
     • Floors in rear storage areas under shelving/racks not clean, need detailed cleaning, floors under front counter, display cooler not clean, need detailed cleaning(corners).
7. Canvass Re-InspectionFeb 10, 2015

   0 infractions

8. CanvassFeb 4, 2015

   3 infractions

   • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
     • IMPROPER AIR TEMPERATURE MAINTAINED AT 65F OF REACH IN REAR COOLER.MUST MAINTAIN 40F OR BELOW.MUST USE ADDITIONAL COOLER THATS 40F OR BELOW ON PREMISES-CDI.CRITICAL VIOLATIONISSUED 7-38-005A
   • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
     • FOUND POTENTIALLY HAZARDOUS FOODS INSIDE REAR REACH IN COOLER MAINTAINED AT IMPROPER TEMPERATURES:TURKEY-61.3F,HAM-61.2F,COLD CUT TRIO-61.1F,AND CUCUMBER SAUCE AT 62.2F.MUST MAINTAIN COLD FOODS AT 40F OR BELOW.ALL FOOD WAS REMOVED AND DISCARDED.APPROX-23LBS/COST $90.00.-CDI.CRITICAL VIOLATION ISSUED -7-38-005A
   • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
     • NO CERTIFIED FOOD MANAGER ON PREMISES WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED,( MEAT BALLS,TUNA SANDICHES,ETC)OR PROOF OF ENROLLMENT FOR CLASS.SERIOUS VIOLATION ISSUED 7-38-012
9. CanvassOct 30, 2014

   1 infraction

   • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
     • KNIVES ARE WEDGED BETWEEN COOLERS AT FRONT SERVICE LINE, INSTRUCTED TO STORE KNIVES IN A CLEAN AREA.
10. CanvassJan 8, 2014

    1 infraction

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • LOOSE METAL SCREWS IN PREP DOUBLE DOOR COOLER IN REAR STORAGE AREA, INSTRUCTED TO ELEMINATE PHYSICAL CONTAMINATION RISKS.
11. Recent InspectionOct 1, 2013

    4 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • DURING INSPECTION ON 9/25/2013 WITH A CORRECT BY DATE OF 9/25/2013 THERE WAS NO CERTIFIED CITY OF CHICAGO FOOD SERVICE MANAGER ON PREMISES WHILE POTENTIALLY HAZARDOUS FOODS WERRE BEING PREPARED. THERE MUST A CERTFIFIED CITY OF CHICAGO FOOD SERVICE MANAGER ON PREMISES AT ALL TIMES WHILE POTENTIALLY HAZARDOUS FOODS ARE BEING PREPARED, COOKED AND HANDLED.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST REPAIR THE GASKET AT THE RIGHT DOOR OF THE LAST 2DR REFRIGERATOR IN THE REAR AREA.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN AND MAINTAIN THE INTERIOR OF THE REACH IN COOLERS IN THE FRONT SERVICE LINE AREA.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST CLEAN FLOORS IN THE REAR AREA UNDER PREP TABLE TO REMOVE FOOD DEBRIS.
12. Short Form ComplaintSep 25, 2013

    4 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • DURING INSPECTION THERE WAS NO CERTIFIED CITY OF CHICAGO FOOD SERVICE MANAGER ON PREMISES WHILE POTENTIALLY HAZARDOUS FOODS WERRE BEING PREPARED. THERE MUST A CERTFIFIED CITY OF CHICAGO FOOD SERVICE MANAGER ON PREMISES AT ALL TIMES WHILE POTENTIALLY HAZARDOUS FOODS ARE BEING PREPARED, COOKED AND HANDLED.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST REPAIR THE GASKET AT THE RIGHT DOOR OF THE LAST 2DR REFRIGERATOR IN THE REAR AREA.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN AND MAINTAIN THE INTERIOR OF THE REACH IN COOLERS IN THE FRONT SERVICE LINE AREA.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST CLEAN FLOORS IN THE REAR AREA UNDER PREP TABLE TO REMOVE FOOD DEBRIS
13. CanvassAug 26, 2013

    3 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST REPAIR THE GASKET AT THE RIGHT DOOR OF THE LAST 2DR REFRIGERATOR IN THE REAR AREA.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN AND MAINTAIN THE INTERIOR OF THE REACH IN COOLERS IN THE FRONT SERVICE LINE AREA.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST CLEAN FLOORS IN THE REAR AREA UNDER PREP TABLE TO REMOVE FOOD DEBRIS.
14. Suspected Food PoisoningMay 1, 2012

    3 infractions

    • 9. WATER SOURCE: SAFE, HOT & COLD UNDER CITY PRESSURE
      • FOUND NO HOT WATER PER CITY CODE AT THE 3-COMP. SINK, 1-COMP. SINK AND AT THE EXPOSED HAND WASHING SINKS WHILE CONDUCTING THE INSPECTION. TEMPERATURE RANGED FROM 67.1F-71.5F. INSTRUCTED TO HAVE HOT WATER AT ALL TIMES. ENGINEER ARRIVED AND AFTER 20 MINS. HOT WATER WAS RESTORED. RECOMMENDED REPLACING 30GAL. HOT WATER TANK WITH A LARGER TANK TO ADEQUATELY SUPPLY HOT WATER DURING THE HOURS OF OPERATION. CRITICAL VIOLATION 7-38-030
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN AND MAINTAIN THE INTERIOR OF THE REAR REACH IN COOLERS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST SEAL SMALL HOLES IN THE WALLS IN REAR WHERE EMPLOYEES HANG THEIR BELONGINGS.
15. CanvassMar 8, 2011

    2 infractions

    • 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. PEELING PAINT NOTED ON STORAGE AREA CEILING, INSTRUCTED TO REMOVE.
    • 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. PERSONAL BLANKET STORED AT FOOD STORAGE SHELVES, INSTRUCTED TO STORE AWAY.
16. CanvassMar 11, 2010

    2 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • All food not stored in the original container shall be stored in properly labeled containers. MUST LABEL ALL SPRAY BOTTLES IN KITCHEN AREA.
    • 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 A WORKING THERMOMETER IN ALL COOLERS.