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SUBWAY

7213 W IRVING PARK RD, CHICAGO, IL 60634 · Restaurant

15 inspections

  1. Canvass

    0 infractions

  2. Canvass Re-Inspection

    0 infractions

  3. Canvass

    12 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • FOUND WALK-IN COOLER WITH POTENTIALLY HAZARDOUS FOODS NOT MAINTAINING PROPER TEMPERATURE, WITH AN AIR TEMPERATURE OF 49.8F. EMPLOYEE WAS AWARE OF WALK-IN COOLER BREAKDOWN SINCE YESTERDAY (06/29). ALSO RREACH-IN COOLER BEHIND FRONT SERVICE COUNTER AT IMPROPER TEMPERATURE OF 48.2F. INSTRUCTED TO REPAIR. INSTRUCTED MANAGEMENT, COOLERS WITH POTENTIALLY HAZARDOUS FOODS MUST MAINTAIN COLD HOLDING TEMPERATURE OF 40.OF OR BELOW. CRITICAL VIOLATION 7-38-005 (A)
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • FOUND POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURE REQUIREMENT DURING STORAGE INSIDE WALK-IN COOLER (WITH AN AIR TEMPERATURE OF 48.9F) NOTED INTERNAL TEMPERATURE OF THE FOLLOWING DELI FOOD PRODUCTS: HAM AT 46.9F/48.7F/47.8F/48.1F/47.5F, TURKEY AT 46.6F/47.8F/48.9F, SALAMI AT 47.1F,46.8F/49.7F/46.9F, STEAK AT 47.7F/ 46.7F/49.9F/47.6F, GYRO AT 48.9F/47.2F, CHEESE AT 47.6F/46.9F/48.6F. CHICKEN BREAST AT 46.7F, 47.6F. SLICED TOMATO AT 48.6F/47.6F/49.1F. SLICED GREEN PEPPER AT 46.3F/47.2F. INSTRUCTED MANAGEMENT, POTENTIALLY HAZARDOUS FOODS MUST MAINTAIN COLD HOLDING TEMPERATURE OF 40F OR BELOW AND HOT HOLDING TEMPERATURE OF 140F OR ABOVE. MANAGER DISCARDED THE SAID FOOD PRODUCTS. TOTAL WEIGHT 400 LBS, TOTAL VALUE $ 750.00. CRITICAL VIOLATION 7-38-005 (A)
    • 10. SEWAGE AND WASTE WATER DISPOSAL, NO BACK SIPHONAGE, CROSS CONNECTION AND/OR BACK FLOW
      • FOUND WASTE/SEWAGE WATER BACKING UP FROM FLOOR DRAIN UNDERNEATH 3 COMPARTMENT SINK IN REAR PREP AREA (WITH SEWAGE SMELL AND BLACK PARTICLES). INSTRUCTED TO REPAIR. CRITICAL VIOLATION 7-38-030
    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • FOUND INTERIOR SURFACES OF ICE MACHINE WITH VISIBLE EXCESSIVE BLACK MOLD LIKE SUBSTANCES (PINK AND BLACK SLIMY SUBSTANCE) SEVERE BUILD-UP LIKELY TO CONTAMINATE THE ICE WHICH TO BE USED FOR HUMAN CONSUMPTION. INSTRUCTED TO EMPTY ICE MACHINE. MUST CLEAN (WASH, RINSE AND SANITIZE) AND MAINTAIN. SERIOUS VIOLATION 7-38-005 (A)
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • FOUND NO CERTIFIED MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS (EG DELI MEAT, CHICKEN, MEATBALLS, SOUPS ETC) FOODS ARE BEING PREPARED AND SERVED. INSTRUCTED PERSON IN CHARGE, A CERTIFIED FOOD MANAGER WITH CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE MUST BE PRESENT WHEN HANDLING POTENTIALLY HAZARDOUS FOODS. (CERTIFIED FOOD MANAGER SHOWED UP AN HOUR LATER AFTER THE INSPECTION). SERIOUS VIOLATION 7-38-012
    • 28. * INSPECTION REPORT SUMMARY DISPLAYED AND VISIBLE TO ALL CUSTOMERS
      • FOUND NO INSPECTION SUMMARY REPORT POSTED ON PREMISES (10-21-2016, INSPECTION REPORT# 1966946). INSTRUCTED MANAGEMENT, A SUMMARY REPORT MUST BE DISPLAYED AND VISIBLE TO ALL CUSTOMERS. SERIOUS VIOLATION 7-42-010 (B)
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN INTERIOR OF STORAGE CABINET UNDERNEATH SODA DISPENSER MACHINE.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOORS WITH EXCESSIVE SODA SYRUP SPILLAGE UNDERNEATH SODA SYRUP SHELVES IN REAR STORAGE AREA (NEXT TO WALK-IN FREEZER).---------MUST DETAIL CLEAN AND MAINTAIN FLOORS ALONG THE WALLS AND IN ALL CORNERS INSIDE WALK-IN COOLER.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST SEAL HOLE AROUND DRAINPIPE UNDERNEATH EXPOSED HAND SINK IN FRONT PREP AREA.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • INSTRUCTED TO REPAIR LEAKY FAUCET NECK AND SPRAYER AT 3 COMPARTMENT SINK.--------MUST REPAIR CEILING VENT INSIDE MEN'S WASHROOM.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • INSTRUCTED TO PROVIDE THERMOMETER VISIBLE INSIDE ALL COOLERS.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • INSTRUCTED TO REMOVE UNNECESSARY ARTICLES AND CLUTTER STORED IN REAR STORAGE AREA AND ON TOP OF WALK-IN COOLER. MUST REORGANIZE. FOOD AND NON FOOD ITEMS MUST BE STORED 6" OFF THE FLOOR FOR EASY ACCESS ON CLEANING.
  4. Canvass

    1 infraction

    • 45. FOOD HANDLER REQUIREMENTS MET
      • NO EMPLOYEE FOOD HANDLER TRAINING CERTIFICATES ON PREMISE. INSTRUCTED TO PROVIDE.
  5. Canvass

    3 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOOR DINING AREA NOT CLEAN, INSTRUCTED TO CLEAN AND BETTER MAINTAIN,
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • LEAKING WATER COMING FROM POP STATION AREA, INSTRUCTED TO REPAIR,
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • NO THERMOMETER IN FRONT COOLER, INSTRUCTED TO PROVIDE,
  6. Canvass

    5 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • FOUND NO CERTIFIED FOOD MANAGER ON SITE WHEN PREPARING AND SERVING POTENTIALLY HAZARDOUS FOODS (EG DELI MEAT, TUNA SALAD, SOUPS, MEATBALLS, CHICKEN ETC.) INSTRUCTED PERSON IN CHARGE, A CERTIFIED FOOD MANAGER WITH CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE MUST BE PRESENT WHEN POTENTIALLY HAZARDOUS FOODS ARE BEING HANDLED. SERIOUS VIOLATION 7-38-012
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN INTERIOR CABINET WITH EXCESSIVE DEBRIS UNDERNEATH BEVERAGE DISPENSER MACHINE AND COUNTER TOP UNDER AND AROUND BEVERAGE DISPENSER MACHINE.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • INSTRUCTED TO PROVIDE THERMOMETER VISIBLE AND ACCURATE INSIDE ALL COOLERS.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • INSTRUCTED TO CLEAN AND REORGANIZE REAR STORAGE AREA. USABLE ITEMS MUST BE STORED 6" OFF THE FLOOR FOR EASY ACCESS ON CLEANING. MUST USE PROPER RAISED SHELVES AND NO MILK CRATES AS SHELVES.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • NO EMPLOYEE FOOD HANDLER TRAINING CERTIFICATES ON PREMISE. INSTRUCTED TO PROVIDE.
  7. Canvass Re-Inspection

    2 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • Above violation still remaining(Non food contact surfaces of walk in cooler shelving/racks not clean, need detailed cleaning(crevices), rear storage shelving in kitchen area not clean, need detailed cleaning(crevices). prep table lower shelving not clean, need detailed cleaning).
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • Above violation still remainin(Floors under 3 compartment sink, rear storage shelving not clean, need detailed cleaning(corners)).
  8. Canvass

    6 infractions

    • 11. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED
      • Found rear exposed hand sink in in rear prep area in state of disrepair, no maintained, above exposed hand sink was leaking from behind wall, water leaking on floor, behind wall. Mgmt was advised to use exposed hand sink in front prep area. Mgmt was advised that exposed hand sink must be functional, and in good repair at all times.Citation issued 7-38-030. Critical violation.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • Reach in cooler shelving that had peeling paint/rust, shall be repaired/replaced, rear storage shelving in kitchen areas that had peeling paint/rust/shall be repaired/replaced.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • Non food contact surfaces of walk in cooler shelving/racks not clean, need detailed cleaning(crevices), rear storage shelving in kitchen area not clean, need detailed cleaning(crevices). prep table lower shelving not clean, need detailed cleaning.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • Floors under 3 compartment sink, rear storage shelving not clean, need detailed cleaning(corners).
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • Damaged/stained ceiling tile by front prep area, shall be repaired/replaced.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • Faucet of 3 compartment sink leaking at neck, shall be repaired/replaced.
  9. Canvass Re-Inspection

    0 infractions

  10. Canvass

    5 infractions

    • 9. WATER SOURCE: SAFE, HOT & COLD UNDER CITY PRESSURE
      • FOUND NO HOT RUNNING WATER THROUGHOUT THE FOOD ESTABLISHMENT DURING THIS INSPECTION.WATER TEMPERATURE 50F. CRITICAL VIOLATION 7-38-030.
    • 11. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED
      • EXPOSED HANDSINK NOT MAINTAINED (BROKEN) WATER WAS FOUND TURNED OFF. EMPLOYEE TURNED ON THE WATER SHUTT-OFF BENEATH SINK AND WATER COMES OUT BENEATH THE WALL (NON-STOP) ON TO THE KITCHEN FLOOR. INSTRUCTED THAT EXPOSED HANDSINK MUST BE FUNCTIONAL,ACCESSIBLE FOR HANDWASHING AT ALL TIMES.INSTRUCTED TO USE EXPOSED HANDSINK BEHIND FRONT FOODSERVICE AREA. CRITICAL VIOLATION 7-38-030.
    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • FOOD (ICE) NOT PROTECTED DURING STORAGE INSIDE OF THE ICE MACHINE. OBSERVED BLACK SLIMY SUBSTANCE ON INTERIOR WATER COMPONENTS OF THE ICE MACHINE. MANAGEMENT INSTRUCTED TO TURN OFF MACHINE, REMOVE ICE AND HAVE INTERIOR OF ICE MACHINE CLEANED AND SANITIZED. SERIOUS VIOLATION 7-38-005(A).
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO CERTIFIED FOOD MANAGER PRESENT WITH A CITY OF CHICAGO FOOD SANITATION CERTIFICATE WHILE POTENTIALLY HAZARDOUS FOODS (MAKING SANDWICHES,SOUP, ETC.) ARE BEING PREPARED AND SERVED. MANAGEMENT INSTRUCTED THAT A CERTIFIED FOOD MANAGER MUST BE PRESENT AT ALL TIMES WHILE POTENTIALLY HAZARDOUS FOOD IS BEING PREPARED OR SERVED. SERIOUS VIOLATION 7-38-012.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • REPLACE WATER STAINED CEILING TILES IN THE CUSTOMER DINING AREA, REMOVE DUSTS ACCUMULATIONS ON THE VENTILATION COVERS ABOVE FRONT SERVICE.
  11. Canvass

    3 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • Non food contact surfaces of rear storage racks not clean, need detailed cleaning(crevices).
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • Light shields in kitchen prep area not clean, need detailed cleaning.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • Exhaust vents(ventilation) in walk in cooler, coolers and bathrooms not clean, need detailed cleaning.
  12. Canvass

    4 infractions

    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • FOOD NOT PROTECTED,FOUND ICE MAKER OF THE SODA MACHINE VERY DIRTY,EXCESSIVE BLACK MOLDY MATERIAL CLINGING TO WALLS AND TUBE TOUCHING FLOW OF WATER TO ICE,SERIOUS VIOLATION CITATION ISSUED,INSTRUCTED TO DETAIL CLEAN AND DISCARD ICE;BEFORE END OF INSPECTION MANAGER HAS BEEN CLEANING THE MACHINE
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CABINETS UNDER SERVICE LINE UNCLEAN MUST CLEAN AND MAINTAIN
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOOR IN WALK IN COOLER UNCLEAN MUST CLEAN AND MAINTAIN
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • WALLS IN PREP AREA UNCLEAN MUST CLEAN AND MAINTAIN
  13. Canvass

    4 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • Storage cabinets, sinks and storage shelves not cleaned. Instructed to detail clean and sanitize.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • Floor along wallbase and behind equipment not cleaned. Instructed to detail clean daily.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • Light through-out premises not cleaned. Instructed to detail clean. Rear door worn bottom right corner. Instructed to repair to prevent daylight.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • Front exposed handsink cold water leaking at faucet. Instructed to repair to prevent leak.
  14. Canvass

    4 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • Storage cabinets and coolers not cleaned. Instructed to detail clean and sanitize.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • Floors in corners and along wallbase not cleaned. Instructed to detail clean daily.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • Ceiling tile not maintained. Instructed to replace any missing ceiling tile.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • Thermometer not provided inside prep cooler. Instructed to provided thermometer visible inside all coolers.
  15. Canvass

    4 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. MUST READJUST SWEEP/STRIP ON EXIT DOOR
    • 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. FLOOR IN GREASE TRAP AREA MUST BE FINISH,MUST BE SMOOTH;FLOOR IN WALK IN COOLER UNCLEAN,MUST CLEAN AND MAINTAIN
    • 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. CEILING VENTS IN LADIES WASHROOM UNCLEAN,MUST CLEAN AND MAINTAIN;CEILING FAN IN DINING AREA UNCLEAN,MUST CLEAN AND MAINTAIN
    • 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. MUST PROVIDE THERMOMETER IN 1 PREP COOLER