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SUBWAY

6718 S STONY ISLAND AVE, CHICAGO, IL 60649 · Restaurant

Inspection summary

SUBWAY has been inspected 23 times by Chicago Department of Public Health since September 14, 2010. The most recent inspection, on January 7, 2026, found no infractions.

2 of 23 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Handwashing and staff hygiene, Food temperature control 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.

  • 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 7 times across 6 separate inspections, most recently on June 9, 2020. For example: ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

  • 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 6 times across 4 separate inspections, most recently on December 27, 2017. For example: POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

  • 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 June 9, 2020. For example: NON-FOOD/FOOD CONTACT SURFACES CLEAN

  • 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 February 25, 2020. For example: CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

  • 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 20 times across 15 separate inspections, most recently on January 21, 2025. For example: PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

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.

23 inspections

  1. Canvass

    0 infractions

  2. Canvass

    3 infractions

    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • THE FLOOR UNDERNEATH THE SODA DISPENSER IN THE REAR PREP AREA NEEDS CLEANING; CLEAN AND MAINTAIN. CORRECTED ON SITE. OBSERVED DUST ON THE VENTILATION FAN ON THE CEILING OF THE WASHROOM; INSTRUCTED TO CLEAN VENT TO REMOVE DUST OBSERVED ON FAN.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • THE FOOD HANDLER TRAINING CERTIFICATES ON SITE ARE EXPIRED; INSTRUCTED TO HAVE FOOD HANDLERS OBTAIN VALID CERTIFICATES.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • THE FOOD ALLERGEN TRAINING CERTIFICATE ON PREMISES IS EXPIRED; INSTRUCTED TO OBTAIN AND POST A VALID CERTIFICATE.
  3. Canvass

    2 infractions

    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • INSTRUCTED TO CLEAN THE FLOORS UNDER STORAGE SHELVES IN REAR AREA WHERE NEEDED.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • OBSERVED DUST IN THE VENT ABOVE THE OVEN IN FRONT PREP AREA; INSTRUCTED TO CLEAN.
  4. Canvass

    3 infractions

    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • HANDSINK IN REAR PREP AREA SLOW DRAINING. INSTRUCTED TO CORRECT AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • FLOORS UNDER 3 COMPARTMENT SINK, FLOOR UNDER COLD TABLE, FLOOR IN REAR STORAGE AREA IN NEED OF CLEANING TO REMOVE ALL BUILD UP. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • NO ALLERGEN CERTIFICATE FOR THE CITY OF CHICAGO SANITATION CERTIFICATE HOLDER. INSTRUCTED TO OBTAIN FOR ALL CERTIFICATE HOLDERS ON SITE.
  5. Canvass

    1 infraction

    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED THE STOPPER IN THE MIDDLE COMPARTMENT SINK OF THE 3 COMP SINK IN POOR REPAIR. MUST REPAIR AND MAINTAIN.
  6. Canvass

    0 infractions

  7. Complaint

    6 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED SLICER STORED INSIDE HAND WASHING SINK IN DISH WASHING AREA. INSTRUCTED MANAGER TO REMOVE. HAND WASHING SINK MUST BE ACCESSIBLE AT ALL TIMES. PRIORITY FOUNDATION 7-38-030(C)
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED NO PAPER TOWELS AT HAND WASHING SINK IN DISH WASHING AREA. INSTRUCTED MANAGER TO PROVIDE PAPER TOWELS FOR PROPER HAND DRYING. PRIORITY FOUNDATION 7-38-030(C)
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED DEBRIS AND DEAD FLIES INSIDE CABINET AND EXTERIOR SURFACES AROUND POP MACHINE IN LOBBY. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED LOOSE FAUCET ON WASHBOWL IN WASHROOM. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED OPENINGS AROUND PIPE FITTING UNDER HAND WASHING SINK IN WASHROOM, AROUND OUTLETS IN PREP AREA, MISSING BASEBOARDS NEAR WASHROOM AND REACH-IN FREEZER. INSTRUCTED MANAGER TO SEAL ALL OPENINGS, REPLACE BASEBOARDS AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED CLUTTER IN REAR STORAGE AREA. INSTRUCTED TO REMOVE ALL ARTICLES AWAY FROM WALLS AND CORNERS FOR EASY CLEANING AND PEST CONTROL
  8. Canvass

    4 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED NO HAND WASHING SIGN AT HAND WASHING SINK IN DISHWASHING AREA. INSTRUCTED MANAGER TO POST HAND WASHING SIGNS AT ALL HAND WASHING SINKS USED BY EMPLOYEES.
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • OBSERVED SEASONINGS STORED INSIDE CABINET UNDER FRONT HAND WASHING SINK. INSTRUCTED MANAGER TO REMOVE TO PROTECT FROM POTENTIAL DRIPS.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED DRAINPIPE LEAKING UNDER REAR HAND WASHING SINK AND LOOSE FAUCET ON WASHBOWL IN WASHROOM. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED OPENINGS AROUND PIPE FITTING UNDER HAND WASHING SINK IN WASHROOM. INSTRUCTED MANAGER TO SEAL ALL OPENINGS AND MAINTAIN.
  9. Canvass

    3 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • 2-102.14(N) OBSERVED NO EMPLOYEE HEALTH POLICY ON SITE. INSTRUCTED TO PROVIDE AN EMPLOYEE HEALTH POLICY THAT INCLUDES A SIGNED ACKNOWLEDGEMENT FOR EACH EMPLOYEE. PRIORITY FOUNDATION 7-38-010.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • 6-301.14 OBSERVED NO HAND WASHING SIGNS LOCATED IN THE TOILET ROOMS. INSTRUCTED TO PROVIDE.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • 2-102.13 OBSERVED THE CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER WITHOUT THE REQUIRED ALLERGEN TRAINING. INSTRUCTED TO MEET REQUIREMENT.
  10. Canvass

    1 infraction

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN FLOOR UNDER STORAGE SHELVES IN REAR PREP AREA AND NEXT TO FILE CABINET.
  11. Suspected Food Poisoning

    1 infraction

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • FOUND POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES IN COOLES.APPROX 3-LBS OF SLICED TOMATOES AT IMPROPER TEMPERATURES OF 45.7F-47.3F, APPROX 3-LBS OF CUT LEAFY GREENS AT IMPROPER TEMPERATURES-54.8F,57.6F.COST APPROX $9.00. MUST MAINTAIN COLD FOODS AT 40.0F OR BELOW. FOODS REMOVED AND DISCARDED,CDI. CRITICAL VIOLATION 7-38-005A
  12. Complaint

    1 infraction

    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED SOME CEILING VENTS WITH LIGHT DUST; CLEAN VENTS WHERE NEEDED.
  13. Canvass

    1 infraction

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST CLEAN THE FLOORS IN THE REAR OF PREMISES,ALONG WALL BASE AND CORNERS,INSTRUCTED TO CLEAN AND MAINTAIN AREA
  14. Canvass

    2 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN THE TOP AND AROUND THE BOTTOM OF THE GREASE TRAP UNDERNEATH THE 3 COMPARTMENT SINK TO REMOVE GREASE.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN FLOORS ALONG THE WALL BASE AND IN CORNERS UNDERNEATH METAL SHELVING UNITS IN REAR.
  15. Canvass

    2 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS NEED CLEANING UNDERNEATH THE 3 COMP SINK AND AROUND THE GREASE TRAP TO REMOVE DEBRIS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • NOTED A WATER STAINED CEILING TILE IN THE DINING AREA. MUST REPLACE AND MAINATIAN.
  16. Canvass

    2 infractions

    • 17. POTENTIALLY HAZARDOUS FOOD PROPERLY THAWED
      • OBSERVED 6 BAGS OF CHICKEN NOODLE SOUP IN THE MIDDLE COMPARTMENT OF 3 COMPARTMENT SINK,SITTING IN STANDING WATER THAWING OUT,MANAGER VOLUNTARILY DESTROYED FOOD ITEMS,INSTRUCTED MANAGER ON PROPER WAYS OF THAWING FOOD,SERIOUS VIOLATION 7-3)8-005(A
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST CLEAN THE FLOORS IN THE REAR OF PREMISES,ALONGB WALL BASE AND CORNERS
  17. Canvass

    3 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST REMOVE RUST FROM THE GREASE VTRAP AT THE 3-COMPARTMENT SINK
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS NEED CLEANING BEHIND THE REFRIGERATOR AT THE PREP AREA,ALONG WALL BASE AND CORNERS
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • REMOVE CLUTTER (BOXES) FROM THE REAR NEAR,NEAR 3 COMPARTMENT SINK
  18. Canvass

    4 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • POTENTIALLY HAZARDOUS FOODS NOT PROPERLY RE-HEATED. CHICKEN NOODLE SOUP-117.4F, CREAM OF BROCCOLLI SOUP -92.3F IN HOT HOLDING UNIT. ALL PRE-COOKED FOODS MUST BE RAPIDLY RE-HEATED TO 165 AND HELD AT 140 DEGREES OR ABOVE IN HOT HOLDING UNIT UNTIL SERVED. PRODUCT DISCARDED. CRITICAL VIOLATION 7-38-005(A).
    • 12. HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA
      • NO SOAP AT WASHBOWL IN EMPLOYEE WASHROOM. CRITICAL VIOLATION 7-38-030
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN FLOORS ALONG THE WALL BASE AND IN CORNERS UNDERNEATH METAL SHELVING UNITS IN REAR.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • PROVIDE THERMOMETER IN CHEST COLD HOLD REFRIGERATION UNIT IN PREP AREA.
  19. Short Form Complaint

    9 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • POTENTIALLY HAZARDOUS FOOD NOT MEETING TEMPERATURE REQUIREMENT OF 40 DEGREES OR BELOW, FOUND CHICKEN STRIPS ON COLD HOLDING TABLE IN PREP AREA AT 54.1F. PRODUCT VOLUNTARILY DISCARDED. CRITICAL VIOLATION 7-38-005(A).
    • 7. WASH AND RINSE WATER: CLEAN AND PROPER TEMPERATURE
      • RINSE WATER NOT SET UP IN 3 COMPARTMENT SINK, CENTER COMPARTMENT BEING USED TO STORE DIRTY DISHES. OBSERVED EMPLOYEE WASH AND SANITIZE MULTI-USE EQUIPMENT IN 3 COMPARTMENT SINK. CRITICAL VIOLATION 7-38-030
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO CERTIFIED MGR. ON PREMISES AT START OF INVESTIGATION WHILE POTENTIALLY HAZARDOUS FOODS (SANDWICHES)WERE BEING PREPARED AND SERVED.SERIOUS VIOLATION 7-38-012(A).
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN THE FOLLOWING: ALL SHELVES, ROLLING CARTS, PREP TABLES, CABINET UNDERNEATH SELF-SERVICE POP DISPENSING STATION, STORAGE RACKS , AND ALL SINKS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN ALL FLOORS THROUGHOUT IN ALL AREAS ALONG ALL WALL BASES, IN CORNERS, UNDERNEATH AND BEHIND ALL HEAVY EQUIPMENT(LOT'S OF DIRT AND DEBRIS OBSERVED).
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • CLEAN DUST BUILD-UP FROM EXHAUST FANS IN BOTH WASHROOMS, AND ATTACH COVERS SECURELY TO CEILINGS.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • REPAIR EXHAUST IN CUSTOMER'S WASHROOM. REPLACE BROKEN WASHBOWL WHICH WAS REMOVED FROM THE WALL IN THE CUSTOMER'S WASHROOM(CUSTOMERS ARE ABLE TO USE EMPLOYEE WASHROOM WHICH IS IN THE DINING AREA UNTIL SINK HAS BEEN REPLACED).
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST DESIGNATE AN AREA FOR PERSONAL ITEMS SEPARATE FROM FOOD STORAGE.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • MUST STORE WIPING CLOTHS IN SANITIZING SOLUTION.
  20. Canvass

    5 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN THE FOLLOWING: ALL SHELVES, ROLLING CARTS, PREP TABLES, CABINET UNDERNEATH SELF-SERVICE POP DISPENSING STATION, STORAGE RACKS , AND ALL SINKS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN ALL FLOORS THROUGHOUT IN ALL AREAS ALONG ALL WALL BASES, IN CORNERS, UNDERNEATH AND BEHIND ALL HEAVY EQUIPMENT(LOT'S OF DIRT AND DEBRIS OBSERVED).
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • CLEAN DUST BUILD-UP FROM EXHAUST FANS IN BOTH WASHROOMS, AND ATTACH COVERS SECURELY TO CEILINGS.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • REPAIR EXHAUST IN CUSTOMER'S WASHROOM. REPLACE BROKEN WASHBOWL WHICH WAS REMOVED FROM THE WALL IN THE CUSTOMER'S WASHROOM(CUSTOMERS ARE ABLE TO USE EMPLOYEE WASHROOM WHICH IS IN THE DINING AREA UNTIL SINK HAS BEEN REPLACED).
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST DESIGNATE AN AREA FOR PERSONAL ITEMS SEPARATE FROM FOOD STORAGE.
  21. Canvass

    1 infraction

    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • soiled ceiling tile in rear prep.must replace.
  22. Canvass

    1 infraction

    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • All employees must wear garments that are clean and of washable character and nature. All employees shall be required to use effective hair restraints to confine hair.EMPLOYEE NOT WEARING HAIR RESTRAINT IN PREP AREA.MUST PROVIDE.
  23. Canvass

    4 infractions

    • 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. MUST DETAIL CLEAN AND MAINTAIN INTERIOR OF ALL FLOOR DRAINS AND FLOORS AROUND REGISTER IN THE FRONT AND FLOORS IN THE REAR.
    • 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. MUST DETAIL CLEAN AND MAINTAIN ALL CEILING VENTS IN TOILET ROOMS AND IN PREP ABOVE COOKING EQUIPMENT.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST FIX AND MAINTAIN LEAK AT THE PIPE OF THE FRONT EXPOSED HAND WASHING SINK.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • All employees shall be required to use effective hair restraints to confine hair.

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