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SUBWAY

5131 S PULASKI RD, CHICAGO, IL 60632 · Restaurant

Inspection summary

SUBWAY has been inspected 12 times by Chicago Department of Public Health since April 19, 2010. The most recent inspection, on November 28, 2017, found no infractions.

1 of 12 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: Handwashing and staff hygiene, Pests and Food temperature control.

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.

  • 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 23, 2017. 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 March 5, 2015. For example: NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

  • 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 January 2, 2013. For example: REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

  • 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 20 times across 10 separate inspections, most recently on March 23, 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 5 times across 5 separate inspections, most recently on March 23, 2017. 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.

12 inspections

  1. Canvass

    0 infractions

  2. Complaint

    3 infractions

    • 6. HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS.
      • IMPROPER HAND WASHING, OBSERVED EMPLOYEE PREPARING FOOD WITH GLOVES ON, REMOVED GLOVES WHEN TAKING MONEY, THENPUTTING NEW GLOVES ON WITH OUT WASHING HANDS. THIS CYCLE WAS REPETED WHILE WAITING ON THE LINE OF CUSTOMERS. INSTRUCTED BOTH EMPLOYEES AFTER TAKING MONEY, WASH HANDS BEFORE PUTTING NEW GLOVES ON. CRITICAL VIOLATION 7-38-010A.
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO CITY OF CHICAGO CERTIFIED FOOD MANAGER ON PREMISES WHEN POTENTIALLY HAZADROUS FOODS ARE BEING SERVED AND PREPARED. MEATBALLS/WITH RED SAUCE 161.6*F ON HOT HOLDING UNIT, TUNA 39*F IN FRONT CONDIMENT COOLER. SERIOUS VIOLATION 7-38-012a.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED THE FRONT CEILING WITH WATER DAMAGED CEILING TILE, INSTRUCTED TO REPAIR.
  3. Canvass

    2 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO CITY OF CHICAGO CERTIFIED FOOD MANAGER PRESENT WITH A CITY OF CHICAGO FOOD SANITATION CERTIFICATE WHILE POTENTIALLY HAZARDOUS FOODS (SOUP AT 180F) ARE BEING PREPARED AND SERVED. MANAGEMENT INSTRUCTED THAT A CERTIFIED FOOD MANAGER MUST BE PRESENT AT ALL TIMES WHILE POTENTIALLY HAZARDOUS FOODS ARE BEING PREPARED AND SERVED. SERIOUS VIOLATION 7-38-012.
    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • PREVIOUS MINOR VIOLATION FROM REPORT #1480543 ON 3/12/15 NOT CORRECTED: 45 - FOOD HANDLER REQUIREMENTS NOT MET. NO LOGS, RECORDS ON SITE. INSTD TO PROVIDE SAME. SERIOUS VIOLATION 7-42-090.
  4. Canvass Re-Inspection

    4 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • SYRUP BOXES AND LINES NOT CLEAN. INSTD TO CLEAN SAME.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • LIGHTSHIELDS IN REAR NOT CLEAN, DEBRIS. INSTD TO CLEAN SAME AND MAINTAIN
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • 3-COMPARTMENT SINK SLOW DRAINING. INSTD TO REPAIR SAME. FAUCET HANDLES OF HANDSINKS NEED DETAILED CLEANING
    • 45. FOOD HANDLER REQUIREMENTS MET
      • FOOD HANDLER REQUIREMENTS NOT MET. NO LOGS, RECORDS ON SITE. INSTD TO PROVIDE SAME.
  5. Canvass

    5 infractions

    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • REAR DOOR NOT RODENT PROOF, APPROX. 1/2 GAPS NOTED AT BOTTOM CORNERS OF DOOR. INSTD TO RODENT PROOF DOOR SO AS TO BE TIGHT FITTING. CITATION ISSUED 7-38-020 SERIOUS.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • SYRUP BOXES AND LINES NOT CLEAN. INSTD TO CLEAN SAME.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • LIGHTSHIELDS IN REAR NOT CLEAN, DEBRIS. INSTD TO CLEAN SAME AND MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • 3-COMPARTMENT SINK SLOW DRAINING. INSTD TO REPAIR SAME. FAUCET HANDLES OF HANDSINKS NEED DETAILED CLEANING.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • FOOD HANDLER REQUIREMENTS NOT MET. NO LOGS, RECORDS ON SITE. INSTD TO PROVIDE SAME.
  6. Canvass

    2 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • OBSERVED NO VALID CITY OF CHICAGO SANITATION CERTIFICATE OR PROOF OF ENROLLMENT ON PREMISES AT THIS TIME. INSTRUCTED TO APPLY FOR CITY OF CHICAGO SANITATION CERTIFICATE. SERIOUS VIOLATION 7-38-012a.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED DUSTY FAN GUARD COVER IN WALK-IN COOLER, INSTRUCTED TO CLEAN. OBSERVED DUSTY LIGHT SHIELDS FRONT ABOVE OVENS, INSTRUCTED TO CLEAN.
  7. Complaint

    2 infractions

    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • BOTTOM OF NORTH WALL ACROSS FROM PREP TABLE, IN POOR REPAIR, HOLES NOTED FROM BREAD CART BEING ROLLED INTO WALL. REPAIR SAME. LIGHTSHIELDS THRU-OUT REAR NEED CLEANING.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • LEAKS AT 3-COMPARTMENT SINK AND SPRAYER. REPAIR SAME.
  8. Canvass

    4 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN BOTTOM COMPARTEMENT OF STORAGE CABINET OF SODA MACHINE
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN FLOORS BEHIND SHELVING RACKS ALONG WALL BASE IN REAR OF PREMISES AND CLEAN FLOORS INSIDE WALK-IN COOLER IN REAR OF PREMISES
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • CLEAN WALLS NEAR 3 COMPARTMENT SINK AND NEAR SHELVING RACKS IN REAR OF PREMISES
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • MUST PROVIDE A THERMOMETER INSIDE WALK-IN FREEZER IN REAR OF PREMISES
  9. Canvass

    2 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN ALL THE FLOOR DRAINS.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • CLEAN THE VENTS THROUGHOUT THE PREMISES HAS DUST BUILDUP.
  10. Canvass

    3 infractions

    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • CLEAN TRAYS IMPROPERLY STORED. INSTD TO STORE PROPERLY.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MISSING WALLBASE TILES IN REAR BY EXIT DOOR. REPLACE SAME. THRESHOLD LOOSE AT REAR EXIT DOOR. INSTD TO REPAIR SAME. REPLACE ALL STAINED TILES IN VARIOUS AREAS. CLEAN LIGHTSHIELDS THRU-OUT.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • LOOSE TOILET SEAT IN MENS TOILET ROOM. REPAIR SAME.
  11. Canvass Re-Inspection

    4 infractions

    • 9. WATER SOURCE: SAFE, HOT & COLD UNDER CITY PRESSURE
      • All food establishments shall be provided with an adequate supply of hot and cold water under pressure properly connected to the city water supply.OBSERVED NO HOT RUNNING WATER ON PREMISES AT HAND SINKS & 3-COMPARTMENT SINK AT THIS TIME WHILE READY TO EAT FOODS ARE BEING PREPARED AND SERVED.MUST PROVIDE AND MAINTAIN.PLUMBER ARRIVED ON PREMISES TO RESTORE HOT WATER AT THIS TIME OF INSPECTION.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • Inspector Comments: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.ALL SHELVING UNITS.
    • 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 FLOORS ALONG WALL BASES.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • Inspector Comments: The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline.MUST REPAIR OR REPLACE LEAKY BACK FLOW DEVICE ON MOPSINK AND LEAKY FAUCET HANDLE ON 3- COMPARTMENT SINK.
  12. Canvass

    3 infractions

    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • A separate and distinct offense shall be deemed to have been committed for each Minor violation that is not corrected upon re-inspection by the health authority.PREVIOUS MINOR VIOLATIONS FROM REPORT#72760 11/17/09 NOT CORRECTED#33 CLEAN ICE DISPENSER ON SODA MACHINE.#34 CLEAN FLOORS ALONG WALL BASES IN PREP AREA.MUST REPLACE DAMAGED FLOOR TILES AT FRONT ENTRY DOOR.#35 MUST SEAL ALL OPENINGS AROUND PIPES LEADING INTO WALLS AND CEILINGS.MISSING DOOR SWEEP ON FRONT DOOR AND DAMAGED REAR DOOR SWEEP.#36 MUST PROVIDE ADEQUATE LIGHTING AND REPLACE DAMAGED LIGHT SHIELDS IN PREP AREA.MUST CORRECT AND MAINTAIN.
    • 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.ALL SHELVING UNITS.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline.MUST REPAIR OR REPLACE LEAKY BACK FLOW DEVICE ON MOPSINK AND LEAKY FAUCET HANDLE ON 3- COMPARTMENT SINK.

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