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SUBWAY

7949 S CICERO AVE, CHICAGO, IL 60652 · Restaurant

Inspection summary

SUBWAY has been inspected 15 times by Chicago Department of Public Health since June 29, 2010. The most recent inspection, on April 6, 2018, found no infractions.

2 of 15 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.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 2 times across 2 separate inspections, most recently on June 19, 2017. For example: DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED

  • 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 once on March 15, 2011. For example: APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

  • 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 once on June 29, 2010. For example: POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

  • 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 15 times across 10 separate inspections, most recently on June 26, 2017. 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 10 times across 8 separate inspections, most recently on June 19, 2017. For example: FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

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.

15 inspections

  1. Canvass

    0 infractions

  2. Canvass Re-Inspection

    2 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED BLACK STAINS CAULKING/SEAL IN WALL ABOVE 3 COMP SINK IN REAR DISHWASH AREA. INSTRUCTED TO REPAIR AND MAINTAIN AFFECTED AREA.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • NO EXPOSED HANDSINK IN THE REAR DISHWASHING AREA. INSTRUCTED TO INSTALL HANDSINK IN SAME AREA.
  3. Canvass

    4 infractions

    • 24. DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
      • 3-COMPARTMENT SINK NOT MAINTAINED, UNABLE TO DRAIN PROPERLY UNLESS DRAINING AT EXTREMELY SLOW INTERVALS. INSTD TO REPAIR AND MAINTAIN. SERIOUS VIOLATION ISSUED 7-38-030.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED BLACK STAINS CAULKING/SEAL IN WALL ABOVE 3 COMP SINK IN REAR DISHWASH AREA. INSTRUCTED TO REPAIR AND MAINTAIN AFFECTED AREA.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED ACCUMULATED FOOD DEBRIS ON THE FLOOR UNDER 2 DOOR COOLER AND NEAR HANDWASH SINK LOCATED AT FRONT FOOD PREP/SERVING AREA. INSTRUCTED TO CLEAN/SANITIZE AND MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • NO EXPOSED HANDSINK IN THE REAR DISHWASHING AREA. INSTRUCTED TO INSTALL HANDSINK IN SAME AREA.
  4. Canvass

    1 infraction

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • OBSERVED NO CITY OF CHICAGO CERTIFIED FOOD SANITATION MANAGER ON THE PREMISES WITH THEIR ORIGINAL CERTIFICATE WHILE POTENTIALLY HAZARDOUS FOODS (DELI MEATS, CHEESE, CHICKEN, ETC) ARE BEING PREPARED AND SERVED. INSTRUCTED TO PROVIDE A CITY OF CHICAGO CERTIFIED FOOD SANITATION MANAGER ON THE PREMISES WITH THEIR ORIGINAL CERTIFICATE WHILE POTENTIALLY HAZARDOUS FOODS ARE BEING PREPARED AND SERVED. SERIOUS VIOLATION 7-38-012
  5. Canvass

    2 infractions

    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED FOOD SPLASHES ON THE WALL,INSTRUCTED TO REMOVE/CLEAN WALL.ALSO CLEAN LIGHT SHIELD OVER BREAD STORAGE CABINET.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • OBSERVED NO FOOD HANDLER CERTIFICATES ON PREMISES AT THIS TIME, INSTRUCTED TO PROVIDE. GIVEN COPY OF IDPH'S FOOD HANDLER INFO. AT THIS TIME.
  6. Canvass

    2 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FOUND THE FLOORS AROUND THE SAFE IN THE FRONT PREP AREA, IN THE REAR AROUND THE DESK AND THE INTERIOR OF THE FLOOR DRAIN BY THE GREASE TRAP NOT CLEAN. INSTRUCTED TO CLEAN AND MAINTAIN FLOORS AND FLOOR DRAINS.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • INSTRUCTED TO HANG MOPS UP TO DRY WHEN NOT IN USE.
  7. Complaint

    1 infraction

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN AND MAINTAIN THE EXTERIOR OF THE SODA MACHINE NOZZLES AND THE CABINET UNDER THAT STATION.
  8. Canvass

    1 infraction

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN FLOOR IN DINING ROOM UNDER TABLES.
  9. Canvass

    3 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • NEED TO CLEAN DUSTY FAN GUARD COVER IN WALKIN COOLER, AND FRONT SODA COOLER.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • REPLACE MISSING FLOOR DRAIN COVER IN FRONT REAR WALK-IN FREEZER.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • MISSING LIGHT SHIELD OVER FRONT HAND SINK NEED TO PROVIDE.
  10. 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.OBSERVED CARDBOARD ON BOTTOM OF THE STORAGE SHELF INSTRUCTED TO REMOVE.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • All utensils shall be thoroughly cleaned and sanitized after each usage.NEED TO CLEAN AND SANITIZE TOMATO SLICER.
    • 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.ELEVATE ALL STOCK 6" OF THE FLOOR.
    • 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. Use dustless cleaning methods.NEED TO CLEAN CEILING VENT OVER ORDER HERE SIGN.
  11. Canvass

    2 infractions

    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities.CLEAN LIGHT SHIELDS ABOVE BREAD HOLDER, AND REAR BAG N BOX HOLDER.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health.OBSERVED HOSE ON REAR MOP SINK WITH NO BACKLFOW DEVICE MANAGER REMOVED HOSE INSTRUCTED TO KEEP OFF TIL BACK FLOW DEVICE IS ATTACHED TO NOZZLE. ALSO NOZZLE LEAKING AT 3 COMPARTMENT SINK INSTRUCTED TO REPAIR.
  12. Complaint Re-Inspection

    0 infractions

  13. Short Form Complaint

    5 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. NO VALID CITY OF CHICAGO SANITATION CERTIFICATE OR PERSON ON SITE AT TIME OF INSPECTION, WHILE HANDLING OF POTENTIALLY HAZARDOUS PRODUCTS. DELI MEATS, HOT CHICKEN, HOT MEATBALLS. MUST PROVIDE PERSON AND VALID CITY OF CHGO CERTIFICATE AT ALL TIMES. SERIOUS VIOLATION 7-38-012 CITATION ISSUED. NO CITY OF CHICAGO SANITATION CERTIFICATE ON SITE.
    • 24. DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
      • All dishwashing machines must be of a type that complies with all requirements of the plumbing section of the Municipal Code of Chicago and Rules and Regulation of the Board of Health. DISHWASHING FACILITIES NOT MAINTAINED AT THIS TIME. SINK NOT PROPERLY DRAINING WHEN PLUG IS PULLED WATER BACKS UP AT FLOOR DRAIN. MUST CORRECTED DRAIN AND MAINTAIN AT ALL TIMES. SERIOUS VIOLATION 7-38-030 CITATION ISSUED. DISHWASHING FACILITIES NOT MAINTAINED.
    • 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. All utensils shall be thoroughly cleaned and sanitized after each usage. SODA MACHINE IN NEED OF CLEANING TO REMOVE ALL BUILD UP. MUST CLEAN AND MAINTAIN CLEAN.
    • 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. Use dustless cleaning methods. WALLS THROUGHOUT PREP AREA IN NEED OF CLEANING TO REMOVE ALL BUILD AND FOOD SPLATTERS. MUST CLEAN AND MAINTAIN AT ALL TIMES.
    • 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 FOOD HANDLERS WHEN IN THE FOOD PREP AREA MUST WEAR HAIR RESTRAINTS. MUST CORRECT AND MAINTAIN AT ALL TIMES.
  14. Complaint

    2 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. FLOOR DRAIN NOT CLEANAT 3-COMP SINK,MUST CLEAN. ALSO FLOOR AREA BEHIND COUNTER BETWEEN HEAVY EQUIPMENT.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces.PREMISES WALK-IN-COOLER HAS VERY LOW LIGHTING/INADEQUATE. MUST REPLACE BULB OR MAKE REPAIRS.
  15. Complaint

    3 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • OBSERVED ROAST BEEF AND HAM AT COLD LINE AT IMPROPER HOLDING TEMPERATURES OF 52.1F. PRODUCT DISCARDED AND DENATURED. APPROX. 5LBS, $20VALUE. CITATION ISSUED 7-38-005A CRITICAL.INSTD TO MAINTAIN PRODUCT TEMPERATURE OF 40F OR BELOW AT ALL TIMES.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CAN OPENER NOT CLEAN. CLEAN SAME.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOOR ALONG WALLBASE IN CORNERS NOT CLEAN. CLEAN SAME.

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