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SUBWAY

6067 N LINCOLN AVE, CHICAGO, IL 60659 · Restaurant

Inspection summary

SUBWAY has been inspected 11 times by Chicago Department of Public Health since May 14, 2010. The most recent inspection, on November 30, 2015, found no infractions.

2 of 11 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 and Pests.

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 May 10, 2011. For example: POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

  • 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 14, 2010. For example: OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED

  • 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 5 separate inspections, most recently on January 16, 2015. For example: FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

  • 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 8 times across 6 separate inspections, most recently on January 16, 2015. For example: FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

  • 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 2 times across 2 separate inspections, most recently on January 16, 2015. For example: FOOD HANDLER REQUIREMENTS MET

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.

11 inspections

  1. Canvass

    0 infractions

  2. Canvass

    4 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • Caulk around 1 compartment hand sink, and splash guard in state of disrepair, shall be repaired/replaced.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • Walk in cooler shelving/racks in walk in cooler, rear storage areas not clean, need detailed cleaning(crevices).
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • Floors under prep table, pop dispensing unit not clean, need cleaning(detailed), floors under rear storage shelving not clean, need detailed cleaning(corners).
    • 45. FOOD HANDLER REQUIREMENTS MET
      • Above had no proof or listing for food handlers, mgmt was advised to have and provide proof of food handlers for next routine inspection.
  3. Canvass

    2 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST DETAIL CLEAN AND SANITIZE WALK-IN COOLER FLOOR TO REMOVE FOOD CRUMBS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST DETAIL CLEAN THE EDGES OF THE CATCH-BASIN LID LOCATED IN FRONT OF THE 3-COMP SINK IN THE KITCHEN TO REMOVE CRUMBS AND ACCUMULATED DEBRI.
  4. Canvass

    1 infraction

    • 9. WATER SOURCE: SAFE, HOT & COLD UNDER CITY PRESSURE
      • DURING INSPECTION AT 1010AM FOUND NO HOT WATER ON PREMISES. HOT WATER TEMPERATURE WAS 64.1F THE MANAGER CALLED THE TECHNICIAN TO FIX THE HOT WATER HEATER. TECHNICIAN ARRIVED AT 1143AM. TECHNICIAN REPAIRED HOT WATER HEATER AND AT 1230PM THE HOT WATER TEMPERATURE ON PREMISES WAS 115F. INSTRUCTED MANAGEMENT TO ALWAYS HAVE HOT WATER ON PREMISES AT ALL TIMES AT A MINIMUM OF 115F. CDI.
  5. Canvass

    3 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED ACCUMULATION OF DUST,PAPER AND OTHER ITEMS BEHIND AND BOTH SIDE OF THE SAFE,UNDER THE FRONT COUNTER.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED CEILING TILES ABOVE THE WALK-IN COOLER NOT COMPLETELY INSTALL,INSTRUCTED TO PROVIDE THEM AT SAID AREA.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • OBSERVED MECHANICAL DRAINS AT THREE COMPARTMENT LEAKING,INSTRUCTED TO REPAIR
  6. Complaint Re-Inspection

    1 infraction

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • REMAINS TO BE CORRECTED BY 4/19/12.
  7. Complaint

    2 infractions

    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • PREVIOUS MINOR VIOLATION NOT CORRECTED FROM REPORT # 580836 DATED 5/10/11. #32-MUST INSTALL A SPLASHGUARD BETWEEN THE ONE COMPARTMENT SINK, AND THE PREP TABLE AND THE ONE COMPARTMENT SINK AND THE EXPOSED AHND SINK DUE TO LOCATION IS TOO CLOSE TO EACH OTHER. CITATION ISSUED SERIOUS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST CLEAN THE FLOOR IN THE REAR CORNER BEHIND THE COOLER AND INSIDE WALK IN COOLER AND WALK IN FREEZER WWITH FOOD DEBRIS AND MAINTAIN.
  8. Canvass

    3 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • All hot food shall be stored at a temperature of 140F or higher. All cold food shall be stored at a temperature of 40F or less. FOUND BAKED CHICKEN BREAST ON HOT HOLDING UNIT AT 121.1F -122.0F, TERIYAKEE CHICKEN AT 50.1F ON DISPLAY COOLER COOLER TEMP AT 34.8F. INSTRUCTED MANAGER THAT ALL HOT FOODS MUST MAINTAIN A TEMP AT 140F AT HOT HOLDING UNIT AND ALL COLD FOODS MUST MAINTAIN A TEMP OF 40F OR BELOW ON DISPLAY COLD HOLDING UNIT. MANAGER DISCARDED THE SAID PRODUCT WORTH $40.00 AND TOTAL 5LBS. 6OZ. CITATION ISSUED CRITICAL 7-38-005A
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST INSTALL A SPLASH GUARD BETWEEN THE ONE COMPT SINK AND EXPOSED HAND SINK, AND BETWEEN THE ONE COMPT SINK AND THE PREP TABLE. DUE TO LOCATION IS TOO CLOSE TO EACH OTHER.
    • 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. NO THERMOMETER FOUND INSIDE THE WALK IN COOLER AND WALK IN FREEZER. MUST PROVIDE AND MUST BE VISIBLE.
  9. Canvass

    6 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • Found no certified food mgr. with city of chicago food sanitation certificate at time of inspection on 12/06/2010, while preparing,handling,potentially hazardous foods(turkey sandwiches, breakfast sandwiches)Citation issued#H000063589, with a court date of 1/20/2011, at 400 w superior in room #112 at 9:00am.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • Non food contact surfaces of walk in cooler shelving, prep table lower shelving not clean need cleaning. Front counter shelving, rear storage shelving, and cooler shelving need cleaning(detailed).
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • Floors in walk in cooler not clean need cleaning, floors under heavy equipment, storage shelving in rear kitchen need cleaning.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • Walls in rear prep area by prep table not clean need cleaning, walls by 3 compartment sink not clean need cleaning.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • Light shields in rear prep area not clean need cleaning.light shields in front prep area need cleaning.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • Exhaust vents(ventilation) in bathrooms not clean need detailed cleaning.
  10. License Re-Inspection

    0 infractions

  11. License

    2 infractions

    • 19. OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED
      • The area outside of the establishment used for the storage of garbage shall be clean at all times and shall not constitute a nuisance. REPLACE TWO DUMPSTER LIDS IN REAR WITH LARGE HOLES.
    • 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. SEAL HOLES IN WALL AND CABINET UNDER FRONT HANDSINK TO PREVENT PEST HARBORAGE.

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