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SUBWAY

4800 W FULTON ST, CHICAGO, IL 60644 · Restaurant

Inspection summary

SUBWAY has been inspected 8 times by Chicago Department of Public Health since May 23, 2011. The most recent inspection, on October 2, 2015, found no infractions.

2 of 8 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, Pests 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 2 times across 2 separate inspections, most recently on January 22, 2014. For example: REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

  • 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 May 4, 2012. For example: NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

  • 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 May 4, 2012. For example: DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED

  • 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 5 times across 5 separate inspections, most recently on January 8, 2015. For example: WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

  • 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 3 times across 3 separate inspections, most recently on January 8, 2015. For example: FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

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.

8 inspections

  1. Canvass

    0 infractions

  2. Canvass

    3 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST CLEAN FLOOR IN REAR PREP AREA BEHIND SYRUP BOX STORAGE RACK FOR SODAS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED INSECTS INSIDE OF LIGHT SHIELDS ABOVE COOKING EQUIPMENT AND WALK-IN UNITS; REMOVE INSECTS FROM INTERIORS OF LIGHT SHIELDS. SOME CEILING VENTS HAVE DUST BUILD-UP; CLEAN CEILING VENTS.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • ONE FOOD HANDLER ON PREMISES AT TIME OF INSPECTION DOES NOT HAVE THE FOOD HANDLER TRAINING CERTIFICATE REQUIRED BY THE STATE OF ILLINOIS; MUST OBTAIN. INSTRUCTED MANAGER THAT ALL FOOD HANDLERS THAT ARE NOT CITY OF CHICAGO FOOD SERVICE MANAGERS MUST OBTAIN THE FOOD HANDLER TRAINING CERTIFICATE.
  3. Canvass

    3 infractions

    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • FLOOR IN REACH IN FREEZER HAVE BUILD UP OF DEBRIS . INSTRUCTED TO DETAIL CLEAN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOOR UNDER HEAVY COOKING EQUIPMENT HAVE BUILD UP OF DEBRIS. INSTRUCTED TO DETAIL CLEAN.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • INSTRUCTED TO PROVIDE THERMOMETER FOR COLD HOLD UNIT.
  4. Canvass

    2 infractions

    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • CLEAN ALL THE CEILING VENTS THROUGHOUT PREMISES HAS DIRT BUILDUP ON THEM.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • PROVIDE METAL STEAM THERMOMETERS.
  5. Canvass

    1 infraction

    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • CLEAN THE CEILING VENTS THROUGHOUT PREMISES HAS DUST BUILDUP ON THEM.
  6. Canvass Re-Inspection

    1 infraction

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • OBSERVED NO CERTIFIED FOOD MANAGER ON DUTY WHILE READY TO EAT FOODS ARE BEING PREPARED,HANDLED & SERVED SUCH AS (TUNA,TURKEY,HAM,ETC.)MUST BE ON SITE AT ALL TIMES.(SERIOUS 7-38-012).
  7. Canvass

    4 infractions

    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • OBSERVED EVIDENCE OF MORE THAN 13 MOUSE DROPPINGS ON LOWER SHELF UNDER SERVICE COUNTER,3-5 LIVE HOUSE FLIES FLYING AROUND.REAR DOOR WIDE OPEN NO SCREEN ON DOOR.ALSO SAME DOOR NOT RODENT PROOFED.MUST REMOVE DROPPINGS,CLEAN & SANITIZE AREAS.RODENT PROOF DOORS & KEEP CLOSED TO PREVENT INSECT ENTRY.(SERIOUS 7-38-020).
    • 24. DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
      • OBSERVED FLOOR DRAIN UNDER 3- COMPARTMENT SINK OVER FLOWING WHEN WATER IS RELEASED FROM SINK.MUST REPAIR & MAINTAIN.(SERIOUS 7-38-030)
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST CLEAN FLOOR ALONG WALL BASES THROUGHOUT INCLUDING WALK IN COOLER & FREEZER.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST SEAL ALL OPENINGS AROUND PIPES.MUST REPLACE MISSING WALL BASE NEAR 3- COMP SINK.
  8. License

    0 infractions

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