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SUBWAY

6920 S ASHLAND AVE, CHICAGO, IL 60636 · Restaurant

Inspection summary

SUBWAY has been inspected 10 times by Chicago Department of Public Health since February 7, 2011. The most recent inspection, on June 23, 2016, found no infractions.

3 of 10 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, Pests 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.

  • 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 5 times across 3 separate inspections, most recently on February 5, 2016. For example: FACILITIES TO MAINTAIN PROPER TEMPERATURE

  • 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 September 25, 2015. For example: INSIDE CONTAINERS OR RECEPTACLES: ADEQUATE NUMBER, PROPERLY COVERED AND INSECT/RODENT PROOF

  • 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 March 18, 2013. For example: DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED

  • 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 10 times across 6 separate inspections, most recently on September 25, 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 4 times across 4 separate inspections, most recently on February 5, 2016. For example: TOILET ROOMS ENCLOSED CLEAN, PROVIDED WITH HAND CLEANSER, SANITARY HAND DRYING DEVICES AND PROPER WASTE RECEPTACLES

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.

10 inspections

  1. Canvass

    0 infractions

  2. Canvass

    3 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • FACILITIES DO NOT MAINTAIN PROPER TEMPERATURE. OBSERVED THE 2 DOOR COUNTERTOP PREP COOLER WITH AN AIR TEMPERATURE OF 50F. THE COOLER WAS USED TO STORE POTENTIALLY HAZARDOUS FOODS SUCH AS MEAT AND EGGS. MANAGEMENT INSTRUCTED TO REPAIR AND MAINTAIN THE COOLER BELOW 40F. CRITICAL VIOLATION 7-38-005A.
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • OBSERVED POTENTIALY HAZARDOUS FOODS AT IMPROPER TEMPERATURES INSIDE OF THE 2 DOOR PREP COOLER AND IN THE REAR FOOD PREP AREA. OBSERVED THE FOLLOWING ITEMS AT IMPROPER TEMPERATURE INSIDE OF THE 2 DOOR PREP COOLER: TURKEY AT 46F, VEGGIE BURGER AT 49.4F, CUT TOMATOES AT 52.3F, EGGS AT 48.9F. OBSERVED THE FOLLOWING ITEMS OUT OF REFRIGERATION SITTING ON TOP OF STACKED BEVERAGES IN THE HALLWAY BEHIND THE FREEZER: STEAK AT 52.8F, AND CHILI AT 47.1F. MANAGEMENT VOLUNTARILY DISCARDED APPROXIMATELY 12# OF FOOD WORTH $100. CRITICAL VIOLATION 7-38-005A.
    • 27. TOILET ROOMS ENCLOSED CLEAN, PROVIDED WITH HAND CLEANSER, SANITARY HAND DRYING DEVICES AND PROPER WASTE RECEPTACLES
      • OBSERVED UNCLEAN AND UNSANITARY WOMEN'S WASHROOM. THE FLOORS WERE UNCLEAN AND THERE WAS GARBAGE AND LITTER ON THE FLOOR. THE TOILET WAS UNCLEAN AND WAS CLOGGED WITH TOILET PAPER. MANAGEMENT INSTRUCTED TO MAINTAIN BOTH WASHROOMS CLEAN AT ALL TIMES. SERIOUS VIOLATION 7-38-030.
  3. Canvass

    6 infractions

    • 11. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED
      • EXPOSED HANDSINK IN REAR NOT ACCESSIBLE, BOTTLES OF SAUCES (MAYO, MUSTARTD) IN BASIN OF SINK. INSTD TO KEEP BASIN CLEAR, ACCESSBILE AT ALL TIMES AND STORE PRODUCT PROPERLY. CITATION ISSUED 7-38-030 CRITICAL.
    • 20. INSIDE CONTAINERS OR RECEPTACLES: ADEQUATE NUMBER, PROPERLY COVERED AND INSECT/RODENT PROOF
      • INSIDE GARBAGE RECEPTACLE NOT MAINAINED UNCOVERED, OVERFLOWING GARBAGE (AT LEAST 3 BAGS) STACKED NEXT TO CUSTOMER SELF SERVICE BEVERAGE STATION. INSTD TO REMOVE GARGABE AT A FREQUENCY TO PREVENT POSSIBLE CONTAMINATE OF FOOD, EQUIPMENT AND PREVENT PEST ATTRACTION. CITATION ISSUED 7-38-020 SERIOUS.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • LEAK NOTED IN CABINET UNDER BEVERAGE STATION. INSTD TO REPAIR SAME.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • WALLS IN REAR BEHIND AND UNDER 3-COMPARTMENT SINK AND LIGHTSHIELDS THROUGH OUT FRONT PREP AREA NOT CLEAN. CLEAN SAME AND MAINTAIN.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • THERMOMETER MISSING INSIDE PREP COOLER. PROVIDE SAME.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • FOOD HANDLER REQUIREMENTS NOT MET. INSTD TO PROVIDE PROPER REQUIREMENTS, RECORDS, LOGS.
  4. Complaint Re-Inspection

    0 infractions

  5. Short Form Complaint

    2 infractions

    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • PREVIOUS MINOR VIOLATIONS NOT CORRECTED NOW SERIOUS. THE FAUCET AT THE 3-COMPARTMENT SINK STILL DRIPPING WATER WHEN THE WATER IS OFF. NO BACK FLOW PREVENTER (DENICE)HAS BEEN PUT ON THE UTILITY MOP/SINK'S FAUCET. THE FULL REPORT DONE ON 01/09/2014 HAS A CORRECT DATE 04/09//2014 REPORT# 1307260. SERIOUS CITATION GIVEN 7-38-090 MUST REPAIR THE FAUCET AT THE 3-COMPARTMENT. ALSO PROVIDE A BACK FLOW PREVENTER AT THE FAUCET SO NO WASTE WATER BACK FLOW.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • THE FAUCET AT THE 3-COMPARTMENT HAS A STEADY STREAM OF WATER WHEN THE WATER IS OFF. MUST REPAIR OR REPLACE THE FAUCET. PROVIDE A BACK FLOW DEVICE FOR THE FAUCET AT THE UTILITY/MOP SINK
  6. Canvass

    2 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN FLOOR DRAIN UNDER 3-COMP SINK. FLOORS NEED CLEANING UNDER ALL EQUIPMENT ALONG WALLS AND IN ALL CORNERS IN PREP AND STORAGE AREAS.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • THE FAUCET AT THE 3-COMPARTMENT HAS A STEADY STREAM OF WATER WHEN THE WATER IS OFF. MUST REPAIR OR REPLACE THE FAUCET. PROVIDE A BACK FLOW DEVICE FOR THE FAUCET AT THE UTILITY/MOP SINK
  7. Short Form Complaint

    0 infractions

  8. Canvass

    5 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • NOTED CHICKEN NOODLE SOUP IN HOT HOLDING UNIT AT IMPROPER TEMPERATURE RANGING FROM 124.5 TO 129.7 DEGREES F. APPPROX. WEIGHT 2 LBS, COST $4.00. MANAGER REMOVED AND DISPOSED OF SOUP. INSTRUCTED TO MAINTAIN HOT HELD FOODS AT 140 DEGREES OR ABOVE. SERIOUS VIOLATION 7-38-005(A).
    • 24. DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
      • OBSERVED FLOOR DRAIN UNDER 3-COMP SINK AT REAR SLOW DRAINING AND SPILLING ON TO FLOOR UPON RELEASE FROM SINK. MUST REPAIR. SERIOUS VIOLATION, 7-38-030.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • REMOVE WATER AT REAR BY 3-COMP SINK, CLEAN AND SANITIZE. CLEAN FLOORS UNDER SHELVING AT REAR. MUST CLEAN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • HAND WASH SINK AT REAR IN POOR REPAIR, HOT WATER KNOB STRIPPED. MUST REPAIR.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • PREMISES WITHOUT METAL THERMOMETERS. MUST PROVIDE.
  9. Complaint

    2 infractions

    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • STAINED CEILING TILES IN DINING AREA. REPLACE SAME. REPAIR TORN WALL COVERING ON WALL IN PREP AREA BY HOT HOLDING LINE.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • FAUCET LOOSE AT REAR EXPOSED HANDSINK. REPAIR SAME.
  10. Canvass

    4 infractions

    • 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. CLEAN INTERIOR AND EXTERIOR OF ALL PREP TABLES, CABINETS, SINKS
    • 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 FLOOR DRAIN UNDER 3-COMP SINK. FLOORS NEED CLEANING UNDER ALL EQUIPMENT ALONG WALLS AND IN ALL CORNERS IN PREP AND STORAGE AREAS.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • PROVIDE VENTILATION IN WOMENS WASHROOM.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • REMOVE CLUTTER IN STORAGE AREA. STORE MOP HEAD UPRIGHT TO PREVENT INSECT BREEDING.

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