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SUBWAY

5062 N SHERIDAN RD, CHICAGO, IL 60640 · Restaurant

Inspection summary

SUBWAY has been inspected 14 times by Chicago Department of Public Health since December 7, 2011. The most recent inspection, on June 12, 2017, found no infractions.

7 of 14 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, Protecting food from contamination and Handwashing and staff hygiene.

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 on August 27, 2013. For example: FACILITIES TO MAINTAIN PROPER TEMPERATURE

  • 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 March 22, 2016. For example: FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION

  • 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 once on March 16, 2015. For example: HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS.

  • 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 16, 2012. For example: NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

  • 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 7 times across 6 separate inspections, most recently on January 6, 2017. For example: VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

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.

14 inspections

  1. Canvass

    0 infractions

  2. Canvass

    1 infraction

    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • NO COLD WATER AT THE ONE COMPARTMENT PREP SINK. PLASTIC BAG TIED TO PIPING LEADING TO THE FLOOR DRAIN. MANAGEMENT CORRECTED DURING THE INSPECTION BY TURNING THE WATER ON FROM VALVE UNDER THE SINK AND REMOVING THE PLASTIC BAG.
  3. Canvass Re-Inspection

    0 infractions

  4. Canvass

    3 infractions

    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • FOUND INTERIOR PANEL OF THE ICE MAKER NOT MAINTAINED. WITH BLACK MOLDY LIKE SUBSTANCE ON THE UPPER RIGHT AND LEFT CORNER AND BOTTOM RIGHT AND LEFT CORNER SURFACES. INSTRUCTED TO CLEAN INDETAIL AND SANITIZE SURFACES. INSTRUCTED NOT TO USE THE ICE MAKER. SERIOUS VIOLATION 7-38-005(A).
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO CERTIFIED FOOD MANAGER ON SITE WHILE PREPARING AND SERVING POTENTIALLY HAZARDOUS FOODS SUCH AS TUNA SANDWICH, HAM SANDWICH, MEATBALLS, CHICKEN BREAST SANDWICH. INSTRUCTED MANAGER THAT CERTIFIED FOOD MANAGER MUST BE ON SITE WHILE PREPARING AND SERVING POTENTIALLY HAZARDOUS FOODS. SERIOUS VIOLATION 7-38-012. ONE CITY OF CHICAGO CERTIFICATE OF SANITATION POSTED ON THE WALL BUT THE SAID PERSON IS NOT ON SITE.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • CEILING VENT COVER INSIDE THE WASHROOM WITH HEAVY DUST BUILD-UP. MUST CLEAN,REMOVE DUST AND MAINTAIN.
  5. Canvass Re-Inspection

    0 infractions

  6. Canvass

    3 infractions

    • 6. HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS.
      • POOR HYGIENIC PRACTICES OBSERVED. OBSERVED FOOD HANDLER TOUCHING NON FOOD CONTACT SURFACES BY SWEEPING PIECES OF SHREDDED CHEESE AND BREAD PARTICLES INTO THEIR HAND AND DISCARDING IT, THEN RINSING HANDS IN THE 3-COMPARTMENT SINK WITH NO SOAP; AFTER RINSING HANDS FOOD HANDLER APPLIED A NEW PAIR OF GLOVES. INSTRUCTED FOOD HANDLER THAT PROPER HAND WASHING WITH SOAP IN AN EXPOSED HAND SINK MUST TAKE PLACE IN BETWEEN CHANGING OF FOOD GLOVES AFTER TOUCHING ANY NON-FOOD CONTACT SURFACES OR ANY TYPE OF CLEANING. INFORMATION GIVEN ON HANDWASHING. CRITICAL VIOLATION 7-38-010(A)
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOORS UNDER THE BOXED SODA DISPENSER RACK IN REAR STORAGE TO REMOVE SLATTER AND SYRUP ON THE FLOOR.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • REMOVE DUST BUILDUP IN THE CEILING VENT IN THE UNISEX EMPLOYEE/CUSTOMER WASHROOM TO ALLOW PROPER VENTILATION AT ALL TIMES.
  7. Canvass

    3 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • DEBRIS ON FLOOR UNDER THE SERVING TRAY LINE,BESIDE/BEHIND THE GREASE TRAP AND BESIDE THE REACH-IN COOLER IN SERVING AREA.INSTRUCTED TO CLEAN AND MAINTAIN SAID AREA.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MISSING CEILING TILES ABOVE THE WALK-IN COOLER AND WALK-IN FREEZER UNITS,INSTRUCTED TO REPLACE.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • LIGHT SHIELD NOT PROVIDED ON LIGHT ABOVE THE FRONT PREP AREA,INSTRUCTED TO PROVIDE SAID LIGHT SHIELD.
  8. Canvass Re-Inspection

    0 infractions

  9. Canvass

    3 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • OBSERVED MEAT PREP REACH IN COOLER NOT MAINTAINED, AMBIENT AIR AT 53.6 F AND PREP BACK UP REACH IN COOLER ALSO NOT MAINTAINED, AMBIENT AIR AT 58.6 F. FOUND BEEF, HAM, DELI MEATS, ETC. HELD INSIDE MEAT PREP COOLER. INSTRUCTED MANAGER TO REPAIR COOLERS, AMBIENT AIR TEMPERATURE MUST BE 40 F OR BELOW. CRITICAL VIOLATION 7-38-005(A).
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • FOUND THE FOLLOWING POTENTIALLY HAZARDOUS FOODS HELD AT IMPROPER TEMPERATURES BETWEEN 49.6 F AND 56.2 F- TURKEY, CHICKEN, HAM, BEEF, CHEESE, BACON, OTHER DELI MEATS. INSTRUCTED MANAGER ALL POTENTAILLY HAZARDOUS FOODS MUST BE HELD AT 40 F OR BELOW IF HELD COLD. ALL OUT OF TEMPERATURE POTENTAILLY HAZARDOUS FOODS VOLUNTARILY DISCARDED AT THIS TIME. CRITICAL VIOLATION 7-38-005(A).
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED FOOD STAINS ON WALLS BEHIND AND AROUND 1-COMPARTMENT SINK. MUST CLEAN WALLS.
  10. Complaint

    3 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • INSTRUCTED TO PROPERLY CLEAN AND MAINTAIN INTERIOR FLOOR DRAINS FREE OF DEBRIS AND DIRT
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • INSTRUCTED TO CLEAN ALL WALLS THROUGH THE PREP AND DISH WASHING AREAS
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • INSTRUCTED TO REPAIR THE LEAKAGE UNDER THE MIDDLE 3 COMPARTMENT SINK AT THE REAR FOOD PREP AREA.
  11. Canvass Re-Inspection

    0 infractions

  12. Canvass

    2 infractions

    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • PREMISES UNALBE TO PROVIDE PEST CONTROL LOGBOOK FOR INSPECTOR AT THIS TIME. INSTRUCTED MANAGER TO PROVIDE PEST CONTROL LOGBOOK FROM A CERTIFIED ILLINOIS PEST CONTROL OPERATOR BY DATE OF REINSPECTION (05/23/12).
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO CITY OF CHICAGO CERTIFIED FOOD HANDLER ON PREMISES WHILE POTENTIALLY HAZARDOUS FOODS (DELI MEATS, COOKED CHICKEN BREASTS, HOT SOUP, ETC.) ARE HANDLED. INSTRUCTED TO HAVE A CITY OF CHICAGO CERTIFIED FOOD HANDLER ON PREMISES WHILE POTENTIALLY HAZARDOUS FOODS ARE HANDLED.
  13. License

    0 infractions

  14. License

    0 infractions

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