Skip to content
Loading map…

SUBWAY SANDWICH & SALAD

2352 W CERMAK RD, CHICAGO, IL 60608 · Restaurant

Inspection summary

SUBWAY SANDWICH & SALAD has been inspected 20 times by Chicago Department of Public Health since January 14, 2011. The most recent inspection, on May 23, 2025, recorded 4 infractions.

2 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, Handwashing and staff hygiene 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 12 times across 6 separate inspections, most recently on February 6, 2024. For example: PROPER COLD HOLDING TEMPERATURES

  • 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 8 times across 5 separate inspections, most recently on August 16, 2024. For example: PERSONAL CLEANLINESS

  • 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 June 24, 2020. For example: FOOD-CONTACT SURFACES: CLEANED & SANITIZED

  • 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 17 times across 11 separate inspections, most recently on May 23, 2025. For example: PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

  • 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 12 times across 8 separate inspections, most recently on April 13, 2018. For example: PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

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

    4 infractions

    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • MOPS NOT PROPERLY STORED WHEN NOT IN USE. INSTRUCTED TO STORE HANGING UP FOR PROPER AIR DRYING WHEN NOT IN USE. MAINTAIN SAME.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • THE INTERIOR OF THE FLOOR DRAINS AND FLOORS IN THE CORNERS, UNDER/AROUND HEAVY EQUIPMENT, SINKS AND STORAGE RACKS WITH DIRT AND DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN FLOORS. -WALLS AROUND THE 3-COMPARTMENT SINK WITH DIRT AND STAINS. INSTRUCTED TO CLEAN AND MAINTAIN WALLS.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • BROKEN FLOOR TILES REAR HALLWAY LEADING TO THE STORAGE AREA. INSTRUCTED TO REPLACE BROKEN FLOOR TILES AND MAINTAIN A SMOOTH AND EASILY CLEANABLE SURFACE.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • INADEQUATE LIGHTING IN THE WALK IN COOLER. INSTRUCTED TO PROVIDE ADEQUATE LIGHTING/MAKE AREA BRIGHTER PER CITY CODE AND MAINTAIN.
  2. Complaint

    1 infraction

    • 40. PERSONAL CLEANLINESS
      • 2-402.11 OBSERVED A MALE FOOD HANDLER WITHOUT A BEARD GUARD. INSTRUCTED TO PROVIDE BEARD GUARD.
  3. Canvass Re-Inspection

    2 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • 6-301.14 OBSERVED NO HAND WASHING SIGN AT THE REAR HAND WASHING SINK. INSTRUCTED TO PROVIDE.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • 2-102.13 OBSERVED THE MANAGER ON DUTY WITHOUT STATE ALERGENT CERTIFICATE. INSTRUCTED ALL MANAGERS MUST MEET REQUIREMENTS.
  4. Canvass

    6 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • 6-301.14 OBSERVED NO HAND WASHING SIGN AT THE REAR HAND WASHING SINK. INSTRUCTED TO PROVIDE.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • 5-202.12(A) OBSERVED ONE OF TWO TOILET ROOM HAND WASHING SINKS AT AN INADEQUATE HOT WATER TEMPERATURE OF 66.5F DURING THE INSPECTION. INSTRUCTED TO MAINTAIN AN ADEQUATE HOT WATER TEMPERATURE OF 100F AT ALL TIMES. PRIORITY VIOLATION. CITATION ISSUED 7-38-030(C).
    • 22. PROPER COLD HOLDING TEMPERATURES
      • 3-501.16(A:2&B) OBSERVED TCS FOODS (ABOUT 3 LBS OF ROTISSERIE CHICKEN DELI MEAT) IN THE FOOD PREP AREA AT AN INADEQUATE COLD HOLDING TEMPERATURE OF 52F DURING THE INSPECTION. INSTRUCTED TO DISCARD, DENATURE, AND MAINTAIN ALL COLD-HOLDING TCS FOODS AT 41F OR BELOW AT ALL TIMES. PRIORITY VIOLATION. CITATION ISSUED 7-38-005.
    • 35. APPROVED THAWING METHODS USED
      • 3-501.13 OBSERVED FACILITY PRACTICE INADEQUATE THAWING. A 3 LBS PACKAGE OF ROTISSERIE CHICKEN AT ROOM TEMPERATURE IN THE FOOD PREP AREA. INSTRUCTED TO ALWAYS PROPERLY THAW TCS FOODS UNDER COLD RUNNING WATER (NOT EXCEEDING 70F) UNTIL THE PRODUCT IS 41F.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • 5-203.12 OBSERVED THE TOILET NOT FLUSHING IN ONE OF TWO TOILET ROOMS. INSTRUCTED TO REPAIR AND MAINTAIN. PRIORITY FOUNDATION. CITATION ISSUED 7-38-030(C).
    • 58. ALLERGEN TRAINING AS REQUIRED
      • 2-102.13 OBSERVED THE MANAGER ON DUTY WITHOUT A CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER'S CERTIFICATE. INSTRUCTED ALL MANAGERS MUST MEET REQUIREMENTS.
  5. Canvass

    3 infractions

    • 21. PROPER HOT HOLDING TEMPERATURES
      • FOUND IMPROPER HOT HOLDING TEMPERATURES OF TIME/TEMPERATURE CONTROL FOR SAFETY FOOD SOUP AT 128F LOCATED IN HOT HOLDING UNIT IN FRONT PREP. INSTRUCTED TO PROVIDE A MINIMUM HOT HOLDING TEMPERATURE OF 135F. INSTRUCTED TO DISCARD AND DENATURE A HALF GALLON OF SOUP, WHICH COST $20. PRIORITY VIOLATION 7-38-005. CITATION ISSUED.
    • 22. PROPER COLD HOLDING TEMPERATURES
      • OBSERVED TIME/TEMPERATURE CONTROL FOR SAFETY FOODS (SLICED TOMATOES, A VARIETY OF SOUPS, AND CHILI) AT IMPROPER COLD HOLDING TEMPERATURES RANGING FROM 55F - 50F LOCATED IN REACH IN COOLER IN FRONT PREP. INSTRUCTED TO DISCARD AND DENATURE ALL SAID TCS FOODS; 40LBS OF FOOD AT $100. INSTRUCTED TO MAINTAIN A MINIMUM COLD HOLDING TEMPERATURE OF 41F AT ALL TIMES. PRIORITY VIOLATION. 7-38-005. CITATION CONSOLIDATED WITH ABOVE VIOLATION.
    • 33. PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
      • FOUND REACH-IN COOLER LOCATED IN FRONT PREP AT AN IMPROPER COLD HOLDING TEMPERATURE OF 53F. MUST PROVIDE A MINIMUM COLD HOLDING TEMPERATURE OF 41F AT ALL TIMES. COOLER TAGGED AND HELD FOR INSPECTION BY THE CHICAGO DEPARTMENT OF PUBLIC HEALTH. INSTRUCTED NOT TO USE COOLER UNTIL IT IS RE-INSPECTED BY CDPH AND MAINTAINS A TEMPERATURE OF 41F OR BELOW. PRIORITY VIOLATION. 7-38-005. CITATION ISSUED.
  6. Canvass Re-Inspection

    0 infractions

  7. Canvass

    7 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • 6-301.11 OBSERVED NO HAND WASHING CLEANSER AT THE REAR HAND WASHING SINK LOCATED BY THE DISH WASHING AREA. INSTRUCTED TO PROVIDE AND ALWAYS MAINTAIN HAND WASHING CLEANSER AT ALL HAND WASHING SINK AT ALL TIMES. MANAGER PROVIDED HAND WASHING CLEANSER DURING THE INSPECTION. PRIORITY FOUNDATION. CITATION ISSUED 7-38-030(C).
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • 6-301.12 OBSERVED NO DRYING PROVISION AT THE FRONT FOOD PREP AREA HAND WASHING SINK. INSTRUCTED TO ALWAYS PROVIDE A HAND DRYING PROVISION AT ALL SINKS AT ALL TIMES. MANAGER PROVIDED PAPER TOWELS DURING THE INSPECTION. PRIORITY FOUNDATION. CITATION ISSUED COMBINED WITH ABOVE VIOLATION.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • 5-202.12 OBSERVED INADEQUATE HOT WATER AT ALL HAND WASHING SINKS LOCATED IN THE FOOD PREP AREA AND IN THE TOILET ROOMS. HOT WATER RANGED FROM 75F-89F AT ALL HAND WASHING SINKS DURING THE INSPECTION. HOT WATER FLUCTUATED DURING THE INSPECTION AND WAS NOT MAINTAINING 100F. INSTRUCTED TO ALWAYS MAINTAIN ADEQUATE HOT WATER (AT LEAST 100F) AT ALL TIMES AT ALL HAND WASHING SINKS. PRIORITY VIOLATION. CITATION ISSUED 7-38-030(C).
    • 21. PROPER HOT HOLDING TEMPERATURES
      • 3-501.16(A:1) OBSERVED TIME/TEMPERATURE CONTROL FOR SAFETY FOODS ( 5 LBS OF COOKED CHICKEN) AT AN IMPROPER HOT HOLDING TEMPERATURE OF 125F IN A HOT HOLDING UNIT. INSTRUCTED MANAGER TO DISCARD AND DENATURE SAID TCS FOODS AND ALWAYS MAINTAIN ALL TCS HOT HOLDING FOODS AT 135F OR ABOVE AT ALL TIMES. MANAGER DISCARDED SAID TCS FOODS VALUED AT $70. PRIORITY VIOLATION. CITATION ISSUED 7-38-005.
    • 22. PROPER COLD HOLDING TEMPERATURES
      • 3-501.16(A:2,&B) OBSERVED TIME/TEMPERATURE CONTROL FOR SAFETY FOODS (3 LBS OF SLICED TOMATOES) INSIDE OF A REFRIGERATOR AT AN INADEQUATE TEMPERATURE OF 51F DURING THE INSPECTION. INSTRUCTED TO MAINTAIN ALL COLD HOLDING TCS FOODS AT 41F AT ALL TIMES. MANAGER DISCARDED SAID TCS FOODS DURING THE INSPECTION VALUED AT $20. PRIORITY VIOLATION. CITATION WRITTEN UNDER VIOLATION #21.
    • 33. PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
      • 4-301.11 OBSERVED A REFRIGERATION UNIT (WITH TCS FOODS INSIDE) AT AN INADEQUATE COLD HOLDING TEMPERATURE OF 49.1F DURING THE INSPECTION. INSTRUCTED TO ALWAYS MAINTAIN ALL REFRIGERATION UNITS AT 41F OR BELOW AT ALL TIMES. PRIORITY VIOLATION. CITATION ISSUED 7-38-005.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-501.12 OBSERVED MINOR DIRT DEBRIS ON THE GROUND UNDER THE SHELVES LOCATED IN THE REAR. INSTRUCTED TO CLEAN.
  8. Canvass

    4 infractions

    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • THE BASE OF THE FAUCET ON THE 3-COMPARTMENT SINK HAS A LEAK AND IT LEAKS AT THE TOP OF THE PIPE UNDER THE REAR HAND WASHING SINK. INSTRUCTED TO FIX ALL PLUMBING AND MAINTAIN.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • THE INTERIOR OF BOTH TOILETS NEEDS A DETAIL CLEANING. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • MOP NOT PROPERLY STORED WHEN NOT IN USE. INSTRUCTED TO STORE HANGING UP FOR PROPER AIR DRYING. MAINTAIN SAME.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • THE INTERIOR OF THE FLOOR DRAINS AND THE FLOORS IN THE WALK IN COOLER WITH DIRT AND FOOD. INSTRUCTED TO CLEAN AND MAINTAIN.
  9. Canvass

    2 infractions

    • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
      • 4-602.11(B-E) OBSERVED A BROWNISH SUBSTANCE INSIDE OF THE ICE SLOT LOCATED IN THE CUSTOMER SERVICE AREA. INSTRUCTED TO CLEAN AND SANITIZE.
    • 40. PERSONAL CLEANLINESS
      • 2-402.11 OBSERVED A MALE FOOD HANDLERS HANDLING FOODS WITHOUT A HAIR RESTRAINT ON. INSTRUCTED TO ALWAYS WEAR HAIR RESTRAINT WHILE PREPPING FOODS.
  10. Canvass

    2 infractions

    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED ONE CEILING TILE WATER DAMAGED IN THE FRONT SERVING AREA, INSTRUCTED TO REPLACE, AND MAINTAIN.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • OBSERVED NO ALLERGEN CERTIFICATE ON PREMISES AT THIS TIME, INSTRUCTED ALL CERTIFIED MANAGERS WILL NEED THIS ALLERGEN TRAINING MUST PROVIDE.
  11. Canvass

    2 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN FLOORS UNDER SHELVING UNITS IN WALK IN COOLER OF FOOD SPILLS AND DEBRIS.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • REOMVE CLUTTER AT REAR IN THE FORM OF CARDBOARD BOXES AT EXTERIOR OF WALK-IN FREEZER TO PREVENT HARBORAGE FOR PEST.
  12. Complaint

    2 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • FACILITIES DO NOT MAINTAIN PROPER TEMPERATURE. OBSERVED THE WALK-IN COOLER WITH AN AIR TEMPERATURE OF 44F. THE WALK-IN COOLER WAS USED TO STORE POTENTIALLY HAZARDOUS FOODS SUCH AS MEATS AND CHEESES. 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 POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES INSIDE OF THE WALK-IN COOLER AND 2 DOOR PREP COOLER. OBSERVED MILK AT 46.4F, TURKEY AT 46.2F, CHEESE AT 46.6F, HAM AT 43.9F, ROAST BEEF AT 46.4F, SALAMI AT 44.6F, AND SOUP AT 46.8F. MANAGEMENT VOLUNTARILY DISCARDED APPROXIMATELY 350# OF FOOD WORTH $500. CRITICAL VIOLATION 7-38-005A.
  13. Canvass

    3 infractions

    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • OBSERVED PREVIOUS MINOR VIOLATION NOT CORRECTED, FROM REPORT #1584043, DATE 11/6/2015,VIOLATION # 45 PROVIDE FOOD HANDLER CERTIFICATES FOR ALL EMPLOYEES.SERIOUS VIOLATION 7-42-090.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED THE REAR FLOOR NOT CLEAN UNSER THE RED ONIONS, INSTRUCTED TO CLEAN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED THE WALL BEHIND THE 3 COMPARTMENT SINK NOT CLEAN, INSTRUCTED TO CLEAN/RECAULK.
  14. Complaint

    7 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • OBSERVED TUNA DISPLAYED FOR SALE IN PREP COOLER AT IMPROPER TEMPERATURE 50.9-57.8F INSTRUCTED MANAGER TO DISCARD ALL COLD FOOD MUST MAINTAIN 40F OR BELOW DURING STORAGE, PREPARATION, DISPLAY, AND SERVICE. CRITICAL VIOLATION 7-38-005A
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN INTERIOR AND EXTERIOR OF POP MACHINE, CABINETS UNDER BEVERAGE AREA, SIDES OF CABINETS IN PREP AREA.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN FLOORS UNDER ALL EQUIPMENT, ALONG WALLS AND IN ALL CORNERS IN PREP AND STORAGE AREAS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • REPAIR DRYER IN EMPLOYEE WASHROOM. SEAL OPENINGS ALONG BASEBOARDS IN PREP AREA TO PREVENT INSECT HARBORAGE.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • REPAIR LEAKING FAUCET ON 3-COMPARTMENT SINK.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • STORE MOP HEAD UPRIGHT TO PREVENT INSECT BREEDING. REMOVE CARDBOARD BOXES AND TRASH NEAR REAR DOOR.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • PROVIDE FOOD HANDLER CERTIFICATES FOR ALL EMPLOYEES.
  15. Canvass

    2 infractions

    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • CLEAN ALL VENTS TO HELP WITH PROPER AIR FLOW. CORRECT AND MAINTAIN AT ALL TIMES.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • ALL COOLERS MUST HAVE THERMOMETER VISIBLE. MUST CORRECT AND MAINTAIN AT ALL TIMES.
  16. Canvass

    3 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • FOUNTAIN DRINK STATION KNOZZLES,UPPER PANEL ICE MACHINE NOT CLEAN.INSTRUCTED TO CLEAN AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • REMOVE BLACKENED WORNED-OUT CAULK ABOVE THE 3 COMPARTMENT SINK MUST BE SMOOTH,EASILY CLEANABLE SURFACE AND REMOVE DUSTS ACCUMULATIONS ON VENTILATION COVERS IN TOILET ROOMS.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • LIGHT SHIELDS ABOVE THE REAR DRY STORAGE SHELVINGS ARE NOT CLEAN. INSTRUCTED TO DETAIL CLEAN AND SANITIZE.
  17. Canvass

    2 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN FLOOR FRONT PREP AREA.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • CLEAN DUSTY CEILING VENT. REATTACH REAR WALL COVING (LOOSE).
  18. Canvass

    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. THE FLOOR IN THE WALKIN COOLER HAS FOOD DEBRIS ON IT. INSTRUCTED TO CLEAN SAME.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. CLEAN THE VENTS IN THE PREP AREA HAS SOME DUST BUILDUP ON THEM.
  19. Short Form Complaint

    0 infractions

  20. Canvass

    2 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 CERTIFIED FOOD & SANITATION MANAGER ON DUTY WHILE HANDLING AND SELLING POTENTIALLY HAZARDOUS FOODS.INSTRUCTED TO OBTAIN.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. ALL EMPLOYEES DRINKS IN PREP AREA MUST BE LIDDED, NO FOOD CONSUMPTION ALLOWED IN PREP AREA.

Nearby inspected facilities

Own this business? Add a badge to your website