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Subway Restaurant #35406

4445 N PULASKI, CHICAGO, IL 60630 · Restaurant

Inspection summary

Subway Restaurant #35406 has been inspected 20 times by Chicago Department of Public Health since February 2, 2012. The most recent inspection, on March 17, 2022, found no infractions.

3 of 20 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, Protecting food from contamination 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 6 times across 4 separate inspections, most recently on March 23, 2021. For example: PROPER HOT HOLDING TEMPERATURES

  • 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 3 times across 3 separate inspections, most recently on May 10, 2017. For example: FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION

  • 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 January 10, 2020. For example: NON-FOOD/FOOD CONTACT SURFACES CLEAN

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded once on January 4, 2019. For example: PROPER DATE MARKING AND DISPOSITION

  • 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 20 times across 12 separate inspections, most recently on January 30, 2018. For example: FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

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.

20 inspections

  1. Canvass

    0 infractions

  2. Canvass Re-Inspection

    1 infraction

    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED SLIGHT LEAK FROM FAUCET ON REAR PREP HAND SINK. SINK ALSO DRAINS SLOWLY. INSTRUCTED TO REPAIR OR REPLACE AND MAINTAIN IN GOOD CONDITION.
  3. Canvass

    5 infractions

    • 21. PROPER HOT HOLDING TEMPERATURES
      • OBSERVED THE FOLLOWING TCS ITEMS HELD AT IMPROPER TEMPERATURES IN THE HOT HOLD SECTION OF MAIN PREP LINE: CHICKEN HELD AT 128.4F AND MEATBALLS HELD AT 128.F. MANAGEMENT VOLUNTARILY DISCARDED AND DENATURED APPROXIMATELY 4LBS OF CHICKEN AND MEATBALLS VALUED AT APPROXIMATELY $20. INSTRUCTED TO MAINTAIN ALL HOT TCS ITEMS AT OR ABOVE 135F AT ALL TIMES. PRIORITY VIOLATION 7-38-005. CITATION ISSUED.
    • 22. PROPER COLD HOLDING TEMPERATURES
      • OBSERVED THE FOLLOWING TCS ITEMS ON THE MAIN PREP LINE HELD AT THE LISTED IMPROPER TEMPERATURES: CHICKEN AT 46.4F, DELI MEAT AT 47.6F, BEEF AT 46.9F, DELI MEAT AT 48.0F, HAM AT 47.4F, AND CUT TOMATOES AT 45.1F. MANAGEMENT VOLUNTARILY DISCARDED AND DENATURED APPROXIMATELY 10LBS OF PRODUCT VALUED AT APPROXIMATELY $30. INSTRUCTED TO MAINTAIN ALL COLD TCS ITEMS AT OR BELOW 41F AT ALL TIMES. PRIORITY VIOLATION 7-38-005. CITATION COMBINED WITH ABOVE CITATION.
    • 33. PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
      • OBSERVED 2 DOOR REFRIGERATOR ACROSS FROM MAIN PREP LINE CONTAINING TCS FOODS MAINTAINING AN IMPROPER AMBIENT TEMPERATURE OF 46.4F. COOLER TAGGED AND HELD FOR INSPECTION. INSTRUCTED TO MAINTAIN ALL COOLERS AT OR BELOW 41F. PRIORITY VIOLATION 7-38-005. CITATION ISSUED.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED SLIGHT LEAK FROM FAUCET ON REAR PREP HAND SINK. SINK ALSO DRAINS SLOWLY. INSTRUCTED TO REPAIR OR REPLACE AND MAINTAIN IN GOOD CONDITION.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • OBSERVED BURNT OUT LIGHT BULB INSIDE WALK-IN COOLER. INSTRUCTED TO REPAIR OR REPLACE AND MAINTAIN IN WORKING CONDITION.
  4. Canvass

    3 infractions

    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • INSTRUCTED TO DETAIL CLEAN THE FOLLOWING AREAS KNOZZLES AT FOUNTAIN DRINK STATION TO REMOVE SPLASHED SYRUP SPILLS AND STORAGE RACKS INSIDE THE WALK-IN-COOLER TO REMOVE DRIED UP FOOD DEBRIS SHOWED MANAGER AND TO MAINTAIN.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • FOUND SMALL WATER LEAK AT DRAIN PIPE LEFT COMPARTMENT OF 3-COMPARTMENT SINK SHOWED MANAGER.INSTRUCTED TO REPAIR PLUMBING LEAK AND TO MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • INSTRUCTED TO REMOVE ACCUMULATION OF DUSTS ON CEILING TILES AT FRONT FOOD PREP AREA SHOWED MANAGER AND TO MAINTAIN.
  5. Canvass

    7 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • FOUND NO EMPLOYEE HEALTH POLICY/TRAINING ON SITE. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION VIOLATION 7-38-010 NO CITATION ISSUED
    • 23. PROPER DATE MARKING AND DISPOSITION
      • INSTRUCTED TO LABEL AND DATE TCS FOODS STORED IN WALK-IN COOLER. (EXPIRY DATE-SEVEN DAYS FROM PREPARATION DATE). PRIORITY FOUNDATION VIOLATION 7-38-005 NO CITATION ISSUED
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • INSTRUCTED TO PROVIDE THERMOMETER VISIBLE AND ACCURATE INSIDE ALL COOLERS INCLUDING INSIDE OF COLD SERVING TABLE.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • INSTRUCTED TO PROVIDE BACK FLOW PREVENTER DEVICE FOR TEA BREWER AND ICE MACHINE/SODA DISPENSER.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • CLEANING EQUIPMENT (BROOM, MOPS ETC) MUST BE OFF THE FLOOR.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • INSTRUCTED TO CLEAN AND MAINTAIN CONDENSER FAN COVER WITH DUST ACCUMULATION INSIDE WALK-IN COOLER.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • FOUND NO APPROVED ALLERGEN TRAINING IN ACCORDANCE WITH PA 100-0367 ON SITE. INSTRUCTED ANY PERSON WITH CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE TO COMPLY WITH ALLERGEN TRAINING.
  6. Canvass

    3 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • DETAIL CLEAN FAN COVERS INSIDE THE WALK-IN-COOLER AND STORAGE RACKS IN FOOD PREP AREAS TO REMOVE ACCUMULATION OF DUSTS AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • INSTRUCTED TO REMOVE DUSTS ACCUMULATIONS ON CEILING VENTILATION COVERS IN FOOD PREP AREAS AND CUSTOMER DINING AREAS AND MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • OBSERVED SMALL WATER LEAK AT DRAIN PIPE BENEATH THE FRONT PREP AREA EXPOSED HAND SINK.INSTRUCTED TO REPAIR PLUMBING LEAK AND MAINTAIN.
  7. Canvass

    2 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN STORAGE RACKS WITH GREEN MOLD LIKE BUILD-UP INSIDE WALK-IN COOLER IN REAR.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • INSTRUCTED TO PROVIDE THERMOMETER VISIBLE AND ACCURATE INSIDE ALL COOLERS.
  8. Canvass Re-Inspection

    1 infraction

    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • OBSERVED VENTILATION INSIDE THE TOILET ROOMS NOT WORKING.INSTRUCTED TO REPAIR AND MAINTAIN VENTILATION INSIDE THE TOILET ROOMS.
  9. Canvass

    3 infractions

    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • FOOD (ICE) NOT PROTECTED DURING STORAGE INSIDE OF THE ICE MACHINE. OBSERVED BLACK SLIMY SUBSTANCES ON INTERIOR WATER COMPONENTS OF THE ICE MACHINE--ICE IS BEING USED FOR HUMAN CONSUMPTION. MANAGEMENT INSTRUCTED TO TURN OFF MACHINE,REMOVE ICE AND HAVE INTERIOR OF ICE MACHINE CLEANED AND SANITIZED AND MAINTAINED.SERIOUS VIOLATION 7-38-005(A).
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • DETAIL CLEAN INTERIOR KNOZZLES/DRIP TRAY AT THE CUSTOMER FOUNTAIN DRINK STATION AND MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • OBSERVED EXPOSED HANDSINK SLOW DRAINING AT FRONT PREP AREA.INSTRUCTED TO REPAIR PLUMBING AND MAINTAIN. OBSERVED VENTILATION INSIDE THE TOILET ROOMS NOT WORKING.INSTRUCTED TO REPAIR AND MAINTAIN VENTILATION INSIDE THE TOILET ROOMS.
  10. Canvass Re-Inspection

    3 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • Observed slight dirt accumulation in the upper interior portion of the ice machine. Instructed facility to clean and maintain.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • Observed the floor of the walk in cooler to have dirt and food debris accumulated. Instructed facility to clean and maintain.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • Observed a leak near the drain pipe of the rear exposed handsink. Instructed facility to repair and maintain.
  11. Canvass

    4 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • Observed food at improper temperatures: In the hot holding unit- 1.5lbs of cooked chicken at 118.9f, 1lb of cooked meatballs at 132.8f, in the cold hold display unit- 1lb of turkey at 47.4f, 0.5lb of tuna salad at 44.3f, 1lb of ham at 45.6f, and 0.5lb of sliced cucumbers at 45.3f. Operator discarded and denatured said items (stated value $20). Instructed facility to maintain all potentially hazardous foods at 40f or below or 140f or above. Critical violation 7-38-005(a).
    • 24. DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
      • Three compartment sink, grease trap, and drainage system not maintained: Facility has an in floor grease trap. When a compartment of the three compartment sink is released the water flows through drain pipes into floor drain (with an air gap) that immediately flows into grease trap. When a compartment of water is released, said floor drain overflows with waste water due to grease trap and drain being unable to contain waste water. Instructed facility to correct and maintain so water drains without overflowing. All other drains on site functioning properly. Serious violation 7-38-030.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • Observed slight dirt accumulation in the upper interior portion of the ice machine. Instructed facility to clean and maintain.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • Observed the floor of the walk in cooler to have dirt and food debris accumulated. Instructed facility to clean and maintain.
  12. Canvass Re-Inspection

    0 infractions

  13. Canvass

    1 infraction

    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • Observed a black, mold-like substance on the interior portions of the ice machine. Instructed facility to clean, sanitize, and maintain. Serious citation issued 7-38-005(a).
  14. Canvass Re-Inspection

    1 infraction

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • BROKEN RUBBER GASKET INSIDE THE DOOR OF THE ICE MACHINE,AT COCA-COLA UNIT.INSTRUCTED TO REPLACE
  15. Canvass

    2 infractions

    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • OBSERVED INTERIOR OF ICE MACHINE WATER RESERVOIR WITH BLACK SLIME SUBSTANCE,ALSO PANELS AND SCREWS ARE WITH BUILD UP OF BLACK SUBSTANCE.INSTRUCTED TO DETAIL CLEAN AND SANITIZE UNIT SERIOUS VIOLATION:7-38-005(A)
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MISSING CEILING TILES ABOVE THE WALK-IN COOLER,INSTRUCTED TO PROVIDE
  16. Canvass

    3 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED LOOSE FLOOR BASE TILES ADJACENT TO 3-COMPARTMENT SINK. INSTRUCTED MANAGER TO REATTACH SAID LOOSE FLOOR BASE TILES TO WALL.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED FOOD DEBRIS ON WALLS AROUND MOP SINK. INSTRUCTED MANAGER TO CLEAN WALLS AND MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • 3-COMPARTMENT SINK FAUCET LEAKING. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN SINK.
  17. Canvass Re-Inspection

    0 infractions

  18. Canvass

    2 infractions

    • 9. WATER SOURCE: SAFE, HOT & COLD UNDER CITY PRESSURE
      • FOUND NO RUNNING WATER ON PREMISES AT ALL SINKS AT THIS TIME, WATER TEMPERATURE TAKEN AT 3-COMPARTMENT SINK, BOTH WASHROOM HANDWASH BOWLS, PREP ARE HANDWASH BOWLS, WATER TEMPERATURE BETWEEN 61.8 F AND 69.4 F. PREMISES OPEN AND OPERATING. INSTRUCTED MANAGER MUST HAVE RUNNING HOT WATER ON PREMISES, HOT WATER TEMPERATURE MUST BE A MINIMUM OF 110 F AT 3-COMPARTMENT SINK. CRITICAL VIOLATION 7-38-030.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN AND SANITIZE INTERIOR AND EXTERIOR OF ALL EQUIPMENT.
  19. Canvass

    2 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN THE FOLLOWING: INTERIOR AND EXTERIOR SURFACES OF ICE/BEVERAGE MACHINE IN FRONT SERVICE AREA, INTERIOR SURFACES OF PREP COOLER AND AROUND PREP COOLER DOOR WITH BLACK MOLD LIKE BUILD-UP, OPEN LINE COOLER (CORNER AND CREVICES WITH DRIED FOOD DEBRIS ACCUMULATION), EXTERIOR SURFACES OF OVEN, MICROWAVE OVEN, INTERIOR OF BEVERAGE CABINET IN FRONT AREA, AND INTERIOR SURFACES OF PREP COOLER.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • INSTRUCTED TO REMOVE UNNECESSARY ARTICLES STORED ON TOP OF WALK-IN COOLER TO PREVENT PEST HARBORAGE, MUST CLEAN AND MAINTAIN.
  20. License

    5 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • Non food contact surfaces of prep tables (lower shelving)not clean need cleaning(detailed), front counter lower shelving not clean need detailed cleaning(crevices).
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • Floors in rear kitchen storage areas under storage shelving not clean need detailed cleaning.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • Ceiling tiles in kitchen prep area not clean need detailed cleaning, peeling paint in men's bathroom ceiling, shall be repaired/sealed.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • Light Shields in kitchen prep areas not clean, need detailed cleaning.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • Exhaust vents(ventilation)in walk in cooler, front prep area not clean neeed cleaning(detailed).

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