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SUBWAY

9518 S HALSTED ST, CHICAGO, IL 60628 · Restaurant

Inspection summary

SUBWAY has been inspected 11 times by Chicago Department of Public Health since April 1, 2010. The most recent inspection, on January 8, 2019, found no infractions.

1 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, Handwashing and staff hygiene 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 5 times across 5 separate inspections, most recently on January 31, 2017. For example: POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

  • 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 July 7, 2015. For example: HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS.

  • 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 January 18, 2012. 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 13 times across 8 separate inspections, most recently on January 31, 2017. For example: FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

  • 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 8 separate inspections, most recently on January 31, 2017. 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.

11 inspections

  1. Canvass

    0 infractions

  2. Canvass

    3 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • APPROX 5-LBS OF COLD ROTISSERIE CHICKEN IN FRONT PREP COOLER MAINTAIN AT IMPROPER COLD TEMPERATURE OF 56.7F.ALSO APPROX 3-LBS OF COOKED CHICKEN BREAST AT IMPROPER HOT TEMPERATURE OF 114.8F.FOODS REMOVED AND DISCARED BY MANAGER-CDI. MUST MAINTAIN COLD FOODS AT 40.0F OR BELOW AND HOT FOODS AT 140.0F OR HIGHER. COST APPROX $40.00 WAS DISCARDED. CRITICAL VIOLATION 7-38-005A
    • 27. TOILET ROOMS ENCLOSED CLEAN, PROVIDED WITH HAND CLEANSER, SANITARY HAND DRYING DEVICES AND PROPER WASTE RECEPTACLES
      • NO WASTE RECEPTACLES,(TISSUE PAPER) OR HAND SOAP IN LADIES WASHROOM, AND NO HAND SOAP IN MENS WASHROOM FOR CUSTOMERS.MANAGER PROVIDED BOTH DURING INSPECTION, CDI. SERIOUS VIOLATION 7-38-030
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INTERIOR OF ICE DISPENSE NOT CLEAN ON POP MACHINE.MUST CLEAN/MAINTAIN.
  3. Canvass

    3 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN FLOORS UNDER FRONT COUNTER AROUND SAFE IN PREP AREA.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • SEAL OPENINGS ALONG BASEBOARDS IN REAR STORAGE AND UTILITY AREAS.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • PROVIDE FOOD HANDLER CERTIFICATES FOR ALL EMPLOYEES.
  4. Canvass

    5 infractions

    • 6. HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS.
      • POOR HYGIENIC PRACTICES: OBSERVED FOOD HANDLER ON A COUPLE OF OCCASIONS (EVEN AFTER BEING TOLD TO WASH HANDS) MULTI-TASKING, HANDLING MONEY, JUST PUT ON GLOVES WITHOUT WASHING HANDS AND THEN HANDLE READY TO EAT FOOD(S). INSTRUCTED TO PROPERLY WASH HANDS WHEN MULTI TASKING, HANDLING MONEY AND WEARING GLOVES. CRITICAL VIOLATION 7-38-010(A)
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • INSTRUCTED TO RECAULK AROUND THE WASHBOWL IN THE MEN'S TOILET ROOM AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • INSTRUCTED TO CLEAN THE FLOOR IN THE REAR AROUND THE STORAGE RACK ACROSS FROM THE MOPSINK AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • INSTRUCTED TO CLEAN LOWER WALLS BY THE RACK IN THE REAR, ACROSS FROM THE MOPSINK AND MAINTAIN.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • INSTRUCTED TO HANG ALL MOPS UP TO DRY WHEN NOT IN USE.
  5. Complaint

    1 infraction

    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • MUST PROVIDE A THERMOMETER INSIDE COLD HOLDING UNIT AT FRONT PREP AREA
  6. Canvass

    2 infractions

    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • THE BULB IS BLOW OUT INSIDE THE WALK-IN COOLER,INSTRUCTED TO PROVIDE LIGHTING INSIDE THE WALK-IN COOLER
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • MUST PROVIDE THERMOMETER INSIDE THE WALK-IN COOLER IN REAR PREP AREA
  7. Canvass

    5 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • IMPROPER TEMPERATURE OF COOKED SAUSAGE 83.1F STORED ON PREP TABLE. INSTRUCTED MANAGER TO DISCARD. ALL HOT FOOD MUST MAINTAIN 140F AND COLD FOOD 40F. CRITICAL VIOLATION 7-38-005A CITATION ISSUED.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • REPAIR THRESHOLD ON REAR DOOR.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • CLEAN WALLS BEHIND SODA DISPENSER UNIT (SPILLS). REPLACE MISSING AND SEAL LOOSE BASEBOARDS ALONG WALLS IN REAR.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • REPAIR LEAKING FAUCET ON 3-COMP SINK.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • STORE WASH CLOTHS IN SANITIZING SOLUTION.
  8. Canvass Re-Inspection

    3 infractions

    • 14. PREVIOUS SERIOUS VIOLATION CORRECTED, 7-42-090
      • PREVIOUS SERIOUS VIOLATION NOT CORRECTED FROM REPORT # 545753 ON 1-18-2012. (19)OUTSIDE GARBAGE RECEPTACLE NOT RODENT PROOF. NOTED AN OPENING IN THE TOP OF THE GARBAGE RECEPTACLE LID. MUST REPLACE AND MAKE COMPLETELY RODENT PROOF. MUST CORRECT SERIOUS VIOLATIONS BY THE DATES SPECIFIED ON THE REPORT. CRITICAL CITATION ISSUED 7-42-090
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST SEAL SMALL OPENING ALONG REAR EXIT DOOR. MUST DISCARD ALL BROKEN AND CRACKED MULTI USE CONTAINERS BEING USED ON FRONT PREP COOLER.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST DETAIL CLEAN FLOORS UNDER SODA LINES IN REAR. MUST REMOVE DIRT,DUST AND FOOD DEBRIS.
  9. Canvass

    4 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • FOUND POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES. FOUND APPROXIMATELY 5LBS OF CHICKEN NOODLE SOUP AND BROCCOLI CHEESE SOUP AT IMPROPER TEMPERATURES RANGING BETWEEN 110-118 DEGREES F. ALSO NOTED APPROXIMATELY 5LBS OF TUNA FISH AT 47.0 DEGREES F. MUST MAINTAIN POTENTIALLY HAZARDOUS FOODS AT 40 DEGREES F AND BELOW OR 140 DEGREES F AND ABOVE. CRITICAL CITATION ISSUED 7-38-005A
    • 19. OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED
      • OUTSIDE GARBAGE RECEPTACLE NOT RODENT PROOF. NOTED AN OPENING IN THE TOP OF THE GARBAGE RECEPTACLE LID. MUST REPLACE AND MAKE COMPLETELY RODENT PROOF. SERIOUS CITATION ISSUED 7-38-020
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST SEAL SMALL OPENING ALONG REAR EXIT DOOR. MUST DISCARD ALL BROKEN AND CRACKED MULTI USE CONTAINERS BEING USED ON FRONT PREP COOLER.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST DETAIL CLEAN FLOORS UNDER SODA LINES IN REAR. MUST REMOVE DIRT,DUST AND FOOD DEBRIS.
  10. Canvass

    2 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • FOUND PERSONAL ITEMS STORED ON SHELVING UNITS.(CLOTHES,ETC.) MUST REMOVE.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • FOUND REAR OF PREMISES NOT ORGANIZED.(BY MOP SINK)
  11. 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. OBSERVED FLOOR DRAIN AT 3-COMP SINK NOT CLEAN/BUILD UP ORGANIC SUBSTANCE. MUST CLEAN/MAINTAIN.
    • 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 PIPE LEAKING INTO SMALL BUCKET AT FIRST COMP SINK OF 3-COMP SINK. MUST REPAIR.

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