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Subway

5959 W DIVERSEY AVE, CHICAGO, IL 60639 · Restaurant

Inspection summary

Subway has been inspected 14 times by Chicago Department of Public Health since April 6, 2012. The most recent inspection, on October 18, 2022, found no infractions.

1 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: Cleaning and sanitizing, Handwashing and staff hygiene 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.

  • 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 3 times across 2 separate inspections, most recently on February 14, 2022. For example: FOOD-CONTACT SURFACES: CLEANED & SANITIZED

  • 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 3 times across 3 separate inspections, most recently on June 27, 2019. For example: PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

  • 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 July 21, 2017. For example: FACILITIES TO MAINTAIN PROPER TEMPERATURE

  • 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 9 times across 8 separate inspections, most recently on July 28, 2017. For example: FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

  • 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 8 times across 5 separate inspections, most recently on February 14, 2022. For example: CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE

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

    4 infractions

    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • OBSERVED NO CITY OF CHICAGO CERTIFIED FOOD MANAGER ON THE PREMISES WHILE TCS FOODS (CHICKEN AND TUNA SANDWICHES) WERE BEING PREPARED AND SERVED. INSTRUCTED MANAGEMENT THAT A CITY OF CHICAGO CERTIFIED FOOD MANAGER MUST BE PRESENT AT ALL TIMES WHILE TCS FOODS ARE BEING PREPARED OR SERVED. PRIORITY FOUNDATION 7-38-012. CITATION ISSUED.
    • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
      • OBSERVED BLACK AND PINK SLIME BUILD UP WITHIN THE ICE MACHINE DRIPPING INTO ICE, ICE USED FOR HUMAN CONSUMPTION. PRIORITY FOUNDATION 7-38-005. CITATION ISSUED. ALL ICE IN ICE MACHINE HAS BEEN VOLUNTARILY DISCARDED AND MANAGEMENT HAS CLEANED AND SANITIZED MACHINE.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • FOUND HEAVY ICE BUILD UP ON THE SHELVES INSIDE THE WALK-IN FREEZER. MUST REMOVE ICE AND MAINTAIN.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • OBSERVED NO COVERED RECEPTACLE (WASTE CAN WITH LID) INSIDE THE WOMENS WASHROOM. INSTRUCTED TO PROVIDE COVERED WASTE RECEPTACLE FOR FEMININE HYGIENE PRODUCTS.
  3. Canvass

    2 infractions

    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED DUST AND DIRT BUILD UP INSIDE LIGHT SHIELDS COVERS ABOVE 3-COMPARTMENT SINK. MUST CLEAN AND MAINTAIN.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • OBSERVED HEAVY DUST ACCUMULATION INSIDE VENTILATION VENTS IN WASHROOMS. MUST CLEAN AND MAINTAIN.
  4. Canvass

    2 infractions

    • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
      • - OBSERVED A SLIGHT DEBRIS ACCUMULATION ENCRUSTED ON THE INTERIOR OF THE ICE MACHINE. MUST REMOVE DEBRIS, DETAIL CLEAN INSIDE ICE MACHINE/HAVE SERVICED AND MAINTAIN ICE MACHINE AT ALL TIMES. -
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • - OBSERVED THE EXHAUST VENTILATION FAN IN THE WOMEN'S TOILET ROOM IS BROKEN, AT THIS TIME. MUST REPAIR AND MAINTAIN. -
  5. Canvass

    3 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • OBSERVED NO WRITTEN EMPLOYEE HEALTH POLICY ON THE PREMISES. MANAGEMENT INSTRUCTED TO PROVIDE A SIGNED EMPLOYEE HEALTH POLICY FOR EACH EMPLOYEE. PRIORITY FOUNDATION 7-38-010. CITATION ISSUED.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • OBSERVED NO CLEAN UP PROCEDURE OR SUPPLIES ON THE PREMISES TO RESPOND TO VOMIT AND DIARRHEAL EVENTS. MANAGEMENT INSTRUCTED TO PROVIDE BOTH. PRIORITY FOUNDATION 7-38-005. CITATION ISSUED.
    • 60. PREVIOUS CORE VIOLATION CORRECTED
      • PREVIOUS CORE VIOLATION #58 WAS NOT CORRECTED FROM REPORT #2243618 ON 12/17/18: 58 - PA 100-0367: **C** Allergen Training - All certified food service sanitation managers employed by a restaurant must receive or obtain training in basic allergen awareness principles within 30 days after employment and every 3 years thereafter. Training programs must be accredited by the American National Standards Institute or another reputable accreditation agency under the ASTM International E2659-09 (Standard Practice for Certificate Programs). MUST PROVIDE ALLERGEN TRAINING CERTIFICATION. PRIORITY FOUNDATION 7-42-090. CITATION ISSUED.
  6. Canvass

    5 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • NO EMPLOYEE HEALTH POLICY ON SITE. MUST PROVIDE PRIORITY FOUNDATION VIOLATION#: 7-38-010. NO CITATION ISSUED.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • NO VOMITOUS AND DIARRHEAL INCIDENT CLEAN UP POLICY AND KIT ON SITE. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION#: 7-38-005. NO CITATION ISSUED.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • OBSERVED AN ACCUMULATION OF DIRT/DEBRIS BUILDUP ON THE TOILET ROOMS' EXHAUST VENTILATIONS. MUST DETAIL CLEAN AND MAINTAIN.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • OBSERVED EXPIRED FOOD HANDLER CERTIFICATES. MUST PROVIDE VALID FOOD HANDLER CERTIFICATES FOR ALL EMPLOYEES.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • MUST PROVIDE ALLERGEN TRAINING CERTIFICATION.
  7. Canvass Re-Inspection

    2 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • Inspector Comments: MUST CLEAN DUST BUILD UP FROM LOWER SHELVES OF BOTH COLD HOLDING UNITS.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • Inspector Comments: IDPH FOOD HANDLERS REQUIREMENTS NOT MET FOR EMPLOYEES.MUST ENROLL AND MAINTAIN.
  8. Canvass

    6 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • OBSERVED IMPROPER TEMPERATURES OF BOTH COLD HOLDING LINE PREP COOLERS AT 44.0F-46.0F,2- DOOR PREP COOLER AT 46.7F.A HELD FOR INSPECTION TAG PLACED ON UNITS.ONCE REPAIRED FAX LETTER TO (312)746-4240 WHEN READY.MUST HAVE COLD HOLDING UNITS AT 40.0F OR BELOW.(CRITICAL 7-38-005A)
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • OBSERVED IMPROPER TEMPERATURES OF POTENTIALLY HAZARDOUS FOODS STORED INSIDE OF ABOVE MENTIONED COOLERS SUCH AS 6.66 LBS. TUNA 44.4F,1.38 LBS.ROTISERRIE CHICKEN 45.0F,4.44LBS. SLICED TOMATOES 48.2F,1.9 LBS. LETTUCE 50.8F,2.11LBS. CHICKEN SOUP 44.1F,2.62 LBS. BROCCOLI SOUP 46.2F,.82LBS.VEGGIE PATTIES 45.6F,1.91 LBS. COLD CUT LUNCHEON MEATS 44.7F.PRODUCT WAS DISCARDED BY MANAGER.MUST HAVE COLD HOLDING FOODS AT 40.0F OR BELOW.APPX.21.84 LBS. $50.(CRITICAL 7-38-005A)
    • 12. HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA
      • OBSERVED NO SOAP AT REAR PREP AREA HAND SINK /3- COMP DISH WASHING AREA FOR EMPLOYEES TO WASH HANDS.EMPLOYEE HAD TO BORROW SOAP FROM ADJACENT BUSINESS DURING INSPECTION.MUST PROVIDE SOAP AND TOWELS AT HAND SINKS AT ALL TIMES AND MAINTAIN.(CRITICAL 7-38-030)
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • OBSERVED NO CERTIFIED FOOD MANAGER ON DUTY WHILE POTENTIALLY HAZARDOUS FOODS ARE BEING PREPARED,HANDLED AND SERVED SUCH AS (TUNA,SOUP,SLICED TOMATOES,LETTUCE,ETC)MUST BE ON SITE AT ALL TIMES.(SERIOUS 7-38-012)
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN DUST BUILD UP FROM LOWER SHELVES OF BOTH COLD HOLDING UNITS.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • IDPH FOOD HANDLERS REQUIREMENTS NOT MET FOR EMPLOYEES.MUST ENROLL AND MAINTAIN.
  9. Canvass

    1 infraction

    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED CEILING VENTS DUSTY IN DINING AREA, INSTRUCTED TO CLEAN.
  10. Canvass

    1 infraction

    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • OBSERVED SOME CLUTTER IN REAR STORAGE AREA, INSTRUCTED TO REMOVE ALL EMPTY BOXES.
  11. Canvass

    2 infractions

    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • FOUND FOOD CONTAINERS NOT STORED PROPERLY ON SHELVING UNITS. MUST STORE INVERTED.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • FOUND LIGHT SHIELDS NOT CLEAN AT REAR KITCHEN AREAS. MUST CLEAN LIGHT SHIELDS.
  12. Canvass

    3 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • Non food contact surfaces of cooler shelving, rear storage shelving not clean, need detailed cleaning.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • Floors in walk in cooler under shelving/racks not clean, needs detailed cleaning(corners).
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • Exhaust vents(ventilation) in bathrooms not clean, need cleaning(detailed).
  13. Canvass

    1 infraction

    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST REMOVE CLUTTER REAR STORAGE AREA, BETTER ORGANIZE WANTED ITEMS
  14. License

    1 infraction

    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • Water pressure low at both hand sinks in men's and women's toilet room. Instructed to increase and provided adequate water pressure.

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