Skip to content
Loading map…

SUBWAY SANDWICHES #22222

1427 W MONTROSE AVE, CHICAGO, IL 60613 · Restaurant

Inspection summary

SUBWAY SANDWICHES #22222 has been inspected 26 times by Chicago Department of Public Health since March 9, 2010. The most recent inspection, on September 3, 2026, recorded 7 infractions.

3 of 26 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 15 infractions recorded. The higher-risk findings here relate to: Handwashing and staff hygiene, Food temperature control and Protecting food from contamination.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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.

  • 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 10 times across 6 separate inspections, most recently on May 29, 2020. For example: ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

  • 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 7 times across 6 separate inspections, most recently on January 7, 2025. For example: THERMOMETERS PROVIDED & ACCURATE

  • 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 4 times across 3 separate inspections, most recently on January 7, 2025. For example: CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

  • 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 3 times across 2 separate inspections, most recently on September 3, 2026. For example: INSECTS, RODENTS, & ANIMALS NOT PRESENT

  • 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 3 times across 3 separate inspections, most recently on January 7, 2025. For example: NON-FOOD/FOOD CONTACT SURFACES CLEAN

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.

26 inspections

  1. Canvass Re-Inspection

    7 infractions

    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • 6-202.15: **C** Outer Openings, Protected OBSERVED A 1/4" GAP AT THE BOTTOM OF THE REAR EXIT DOOR. MUST PROVIDE A TIGHT FITTING SEAL AT ALL OUTER OPENINGS TO PREVENT THE ENTRY OF PESTS.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • 4-501.11: **C** Good Repair and Proper Adjustment- Equipment OBSERVED 3-COMPARTMENT MIDDLE BASIN SINK STOPPER NOT WORKING. INSTRUCTED MANAGER MUST PROVIDE WORKING STOPPERS AT 3-COMPARTMENT SINK.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • 5-205.15: **C** System Maintained in Good Repair (In Good Repair) OBSERVED FAUCET AT THE 3-COMPARTMENT SINK WAS DIFFICULT TO TURN ON AND OFF REQUIRED EXCESSIVE FORCE TO OPERATE. ALSO NOTED THE REAR UTILITY SINK CONTINUED TO LEAK AFTER THE FAUCET WAS TURNED OFF. INSTRUCTED TO REPAIR 3 COMP SINK AND UTILITY SINK
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-501.11: **C** Maintained in Good Repair, Facilities (FACILITIES NOT IN GOOD REPAIR) OBSERVED THE CEILING IN THE FOOD PREP AREAS IN POOR REPAIR. MUST REPAIR AND PROVIDE CEILING TILES THAT ARE A NON-ABSORBENT, NON-CORROSIVE, SMOOTH, EASILY CLEANABLE SURFACE. MUST REPLACE STAINED CEILING TILESFRONT PREP AREA/ DINING ROOM MUST REPAIR HOLE IN THE WALL ON THE BOTTOM OF UTILITY SINK AREA IN REAR
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-201.11: **C** Floors, Walls, and Ceilings- Cleanability OBSERVED MISSING AND DAMAGED FLOOR TILES IN THE REAR PREP AND UNDER WALK IN FREEZER AND DRY STORAGE ROOM. INSTRUCTED TO REPAIR TO CREATE A SMOOTH AND EASILY CLEANABLE SURFACE. MUST MAINTAIN AT ALL TIMES.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-201.17: **C** Walls and Ceilings, Attachments OBSERVED DIRTY AND DUSTY CEILING FANS IN THE FRONT PREP/DINING AREAS. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-501.12: **C** Cleaning, Frequency and Restrictions OBSERVED FOOD DEBRIS AND SPILLS ON THE FLOORS AND SURFACES THROUGHOUT THE FACILITY. INSTRUCTED TO DETAIL CLEAN UNDER ALL SHELVING UNITS, INTERIOR OF PREP COOLERS, PREP TABLES, SODA SYRUP STORAGE AREA AND 3 COMP SINK TO REMOVE SPILLS, FOOD DEBRIS, DIRT BUILDUP AND/OR GREASE. MUST MAINTAIN AT ALL TIMES.
  2. Canvass

    8 infractions

    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • OBSERVED EVIDENCE OF RODENT ACTIVITY ON THE PREMISES. OBSERVED APPROXIMATELY 25 MOUSE DROPPINGS ON THE FLOOR IN THE REAR STORAGE AREA, INCLUDING UNDER AND BESIDE THE SODA SYRUP STORAGE RACK, AS WELL AS ON THE FLOOR UNDER THE STORAGE RACKS ACROSS FROM THE REAR EXIT DOOR. MANAGEMENT WAS INSTRUCTED TO CLEAN AND REMOVE ALL RODENT DROPPINGS FROM ALL AFFECTED AREAS. ADDITIONAL PEST CONTROL SERVICE IS NEEDED TO ELIMINATE THE RODENT ACTIVITY AND PREVENT FURTHER INFESTATION. PRIORITY FOUNDATION #7-38-020(A). CITATION ISSUED.
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • OBSERVED A 1/4" GAP AT THE BOTTOM OF THE REAR EXIT DOOR. MUST PROVIDE A TIGHT FITTING SEAL AT ALL OUTER OPENINGS TO PREVENT THE ENTRY OF PESTS.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED 3-COMPARTMENT MIDDLE BASIN SINK STOPPER NOT WORKING. INSTRUCTED MANAGER MUST PROVIDE WORKING STOPPERS AT 3-COMPARTMENT SINK.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED FAUCET AT THE 3-COMPARTMENT SINK WAS DIFFICULT TO TURN ON AND OFF REQUIRED EXCESSIVE FORCE TO OPERATE. ALSO NOTED THE REAR UTILITY SINK CONTINUED TO LEAK AFTER THE FAUCET WAS TURNED OFF. INSTRUCTED TO REPAIR 3 COMP SINK AND UTILITY SINK
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED MISSING AND DAMAGED FLOOR TILES IN THE REAR PREP AND UNDER WALK IN FREEZER AND DRY STORAGE ROOM. INSTRUCTED TO REPAIR TO CREATE A SMOOTH AND EASILY CLEANABLE SURFACE. MUST MAINTAIN AT ALL TIMES.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED DIRTY AND DUSTY CEILING FANS IN THE FRONT PREP/DINING AREAS. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED FOOD DEBRIS AND SPILLS ON THE FLOORS AND SURFACES THROUGHOUT THE FACILITY. INSTRUCTED TO DETAIL CLEAN UNDER ALL SHELVING UNITS, INTERIOR OF PREP COOLERS, PREP TABLES, SODA SYRUP STORAGE AREA AND 3 COMP SINK TO REMOVE SPILLS, FOOD DEBRIS, DIRT BUILDUP AND/OR GREASE. MUST MAINTAIN AT ALL TIMES.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED THE CEILING IN THE FOOD PREP AREAS IN POOR REPAIR. MUST REPAIR AND PROVIDE CEILING TILES THAT ARE A NON-ABSORBENT, NON-CORROSIVE, SMOOTH, EASILY CLEANABLE SURFACE. MUST REPLACE STAINED CEILING TILESFRONT PREP AREA/ DINING ROOM MUST REPAIR HOLE IN THE WALL ON THE BOTTOM OF UTILITY SINK AREA IN REAR
  3. Canvass

    6 infractions

    • 36. THERMOMETERS PROVIDED & ACCURATE
      • INSTRUCTED TO PROVIDE THERMOMETER VISIBLE INSIDE THE WALK-IN COOLER.
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • OBSERVED BOXES STORED ON FLOOR IN REAR PREP/STORAGE AREA. INSTRUCTED TO PROPERLY STORE 6" OFF THE FLOOR FOR EASY ACCESS ON CLEANING AND TO PREVENT CONTAMINATION.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN INTERIOR SURFACES OF MOPSINK IN REAR AREA.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • INSTRUCTED TO DETAIL CLEAN FLOORS UNDER AND AROUND STORAGE RACKS INSIDE THE WALK-IN COOLER.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • INSTRUCTED TO REMOVE UNNECESSARY ARTICLES STORED ON TOP OF WALK-IN COOLER IN REAR PREP/STORAGE AREA.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED FLOOR BASEBOARD IN POOR REPAIR WITH OPENING NEXT TO THE BREAD STORAGE/DISPLAY BOX.
  4. Canvass Re-Inspection

    0 infractions

  5. Canvass

    4 infractions

    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED PLASTIC TAPE ON NONFOOD-CONTACT SURFACES OF SANDWICH OVEN IN FRONT AREA THAT IS NOT EASILY-CLEANABLE. INSTRUCTED TO REMOVE TAPE AND MAINTAIN SMOOTH, EASILY-CLEANABLE NONFOOD-CONTACT SURFACES.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED THE FOLLOWING PHYSICAL FACILITIES TO BE SOILED WITH FOOD DEBRIS: FLOOR BENEATH 3-COMPARTMENT SINK, FLOOR OF WALK-IN COOLER BENEATH FOOD STORAGE SHELVES, FLOOR BENEATH SODA BOXES IN REAR STORAGE AREA. INSTRUCTED TO CLEAN PHYSICAL FACILITIES AT ADEQUATE FREQUENCY TO PREVENT BUILD UP OF SOIL AND DEBRIS AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED HOLE IN WALL BENEATH 3-COMPARTMENT SINK WHERE DRAIN PLUMBING IS LOCATED. INSTRUCTED TO REPAIR HOLE OR REPLACE WALL PANEL TO ELIMINATE HOLE IN FACILITY WALL AND MAINTAIN IN GOOD REPAIR.
    • 60. PREVIOUS CORE VIOLATION CORRECTED
      • OBSERVED THE FOLLOWING CORE VIOLATION FROM PREVIOUS CANVASS INSPECTION #2572968 ON 3/22/2023 NOT CORRECTED AS OF CURRENT INSPECTION: #39 3-307.11 NO SPLASHGUARD BETWEEN EXPOSED HAND SINK AND FRONT PREP TABLE. MUST INSTALL A WASHABLE SPLASHGUARD. PRIORITY FOUNDATION VIOLATION. 7-42-090 CITATION ISSUED.
  6. Canvass

    2 infractions

    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • NO SPLASHGUARD BETWEEN EXPOSED HAND SINK AND FRONT PREP TABLE. MUST INSTALL A WASHABLE SPLASHGUARD.
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • FOOD CONTAINERS STORED ON FLOOR INSIDE WALK-IN FREEZERS. MUST PROVIDE PROPER, RAISED SHELVING TO STORE FOOD CONTAINERS 6" OFF FLOOR.
  7. Canvass

    0 infractions

  8. Canvass

    9 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • FOUND NO EMPLOYEE HEALTH POLICY/TRAINING ON SITE. INSTRUCTED FACILITY TO ESTABLISH AN APPROPRIATE EMPLOYEE HEALTH POLICY/TRAINING SYSTEM AND MAINTAIN WITH VERIFIABLE DOCUMENTS ON SITE. PRIORITY FOUNDATION VIOLATION 7-38-010. NO CITATION ISSUED
    • 21. PROPER HOT HOLDING TEMPERATURES
      • TCS FOOD: MEATBALLS STORED INSIDE THE HOT HOLDING UNIT MAINTAINS TEMPERATURE OF 111.6F. HOT FOOD MUST MAINTAIN TEMP OF 135F AND ABOVE. FOOD MUST BE RE-HEATED AT 165F AND ABOVE PRIOR TO STORE IT IN HOT HOLDING UNIT. FOOD DISCARDED AND DENATURED. POUNDS 8,VALUE 24. PRIORITY VIOLATION: 7-38-005,CITATION ISSUED.
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • SPLASH GUARD IS NEEDED BETWEEN FRONT HANDWASHING SINK AND SOUP HOT HOLDING UNIT.SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT SURFACE.
    • 43. IN-USE UTENSILS: PROPERLY STORED
      • OBSERVED KNIVES BEING STORED IMPROPERLY BETWEEN CONDIMENTS AT SERVING PREP COOLER. MUST PROVIDE A PROPER KNIFE HOLDER.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • MUST NOT USE DUCT TAPE AS A MEANS OF REPAIR ON WALL BY THE HOT HOLDING UNIT IN SERVING AREA
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • HOLE ON WALL BY THE HOT HOLDING UNIT REPAIRED WITH TAPE. REPAIR WALL WITH A SMOOTH,CLEANABLE AND NON-ABSORBENT MATERIAL,
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • MISSING PROTECTIVE LIGHT SHIELD AT REAR FOOD STORAGE AREA,INSTRUCTED TO PROVIDE.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • NO FOOD HANDLER TRAINNING CERTIFICATE PROVIDED ON SITE,INSTRUCTED TO PROVIDE
    • 58. ALLERGEN TRAINING AS REQUIRED
      • NO PROOF OF ALLERGEN TRAINING CERTIFICATE FOR CITY OF CHICAGO CERTIFIED FOOD MANAGER. MUST PROVIDE.
  9. Canvass

    1 infraction

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED NO HAND DRYING DEVICES AT THE HAND WASHING SINKS IN FRONT PREP ARE AND REAR PREP/DISH AREA. PIC PROVIDED HAND DRYING DEVICES DURING INSPECTION. INSTRUCTED TO PROVIDE PAPER TOWELS AT ALL HAND SINKS AT ALL TIMES. 7-38-030(C). NO CITATION ISSUED.
  10. Short Form Complaint

    5 infractions

    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • MUST PROVIDE ALL REQUIRED EQUIPMENT, INCLUDING SUFFICIENT AMOUNTS OF DISINFECTANT EFFECTIVE AGAINST THE NOROVIRUS, FOR A VOMITING/DIARRHEA EVENT. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • RUBBER FOOD MATS USED FOR BAKING COOKIES IN POOR REPAIR, TORN WITH HOLES AND SHREDDING. MUST REPLACE.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • INTERIOR OF THE FRONT PREP TWO DOOR REACH-IN COOLER WITH FOOD SPILLAGE. MUST CLEAN AND MAINTAIN.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • MISSING LIGHT SHIELD ABOVE THE REAR TO GO FOOD STORAGE CONTAINERS AND BAG IN BOX SODA DISPENSING SYSTEM. MUST REPLACE.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • NO PROOF OF ALLERGEN TRAINING FOR ALL NEW CITY OF CHICAGO CERTIFIED FOOD MANAGERS. MUST PROVIDE.
  11. Canvass

    5 infractions

    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • MUST PROVIDE ALL REQUIRED EQUIPMENT, INCLUDING SUFFICIENT AMOUNTS OF DISINFECTANT EFFECTIVE AGAINST THE NOROVIRUS, FOR A VOMITING/DIARRHEA EVENT. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • RUBBER FOOD MATS USED FOR BAKING COOKIES IN POOR REPAIR, TORN WITH HOLES AND SHREDDING. MUST REPLACE.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • INTERIOR OF THE FRONT PREP TWO DOOR REACH-IN COOLER WITH FOOD SPILLAGE. MUST CLEAN AND MAINTAIN.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • MISSING LIGHT SHIELD ABOVE THE REAR TO GO FOOD STORAGE CONTAINERS AND BAG IN BOX SODA DISPENSING SYSTEM. MUST REPLACE.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • NO PROOF OF ALLERGEN TRAINING FOR ALL NEW CITY OF CHICAGO CERTIFIED FOOD MANAGERS. MUST PROVIDE.
  12. Canvass Re-Inspection

    3 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • OBSERVED NO EMPLOYEE HEALTH POLICY/TRAINING ON SITE. INSTRUCTED FACILITY TO IMPLEMENT APPROPRIATE EMPLOYEE HEALTH POLICY AND MAINTAIN PROPER DOCUMENTATION OF COMPLETED TRAINING ON SITE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION: 7-38-012(A), NO CITATION ISSUED.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • OBSERVED NO PROCEDURE/PLAN FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS. INSTRUCTED FACILITY TO DEVELOP AND MAINTAIN A PROCEDURE/PLAN AND TO MAINTAIN ANY APPROPRIATE SUPPLIES ON SITE. PRIORITY FOUNDATION VIOLATION 7-38-005. NO CITATION ISSUED. 90 DAYS GIVEN TO COMPLY.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • OBSERVED THAT CERTIFIED FOOD MANAGERS ON SITE HAVE NO COMPLETED REQUIRED ALLERGEN TRAINING. INSTRUCTED THAT ALL CERTIFIED FOOD MANAGERS MUST COMPLETE ALLERGEN TRAINING AS REQUIRED BY PA 100-0367.
  13. Canvass

    10 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • OBSERVED NO EMPLOYEE HEALTH POLICY/TRAINING ON SITE. INSTRUCTED FACILITY TO IMPLEMENT APPROPRIATE EMPLOYEE HEALTH POLICY AND MAINTAIN PROPER DOCUMENTATION OF COMPLETED TRAINING ON SITE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION: 7-38-012(A), NO CITATION ISSUED.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • OBSERVED NO PROCEDURE/PLAN FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS. INSTRUCTED FACILITY TO DEVELOP AND MAINTAIN A PROCEDURE/PLAN AND TO MAINTAIN ANY APPROPRIATE SUPPLIES ON SITE. PRIORITY FOUNDATION VIOLATION 7-38-005. NO CITATION ISSUED. 90 DAYS GIVEN TO COMPLY.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • NO PAPER TOWEL PROVIDED AT PAPER TOWEL DISPENSER AT REAR WAREWASHING/PREP AREA. INSTRUCTED TO PROVIDE. MANAGER ON DUTY PROVIDED SAID PAPER UPON MY REQUEST. PRIORITY FOUNDATION VIOLATION:7-38-030(C) CONSOLIDATED WITH ABOVE CITATION
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • NO SIGNAGE AT TOILET ROOM HAND SINKS TO NOTIFY EMPLOYEES TO WASH HANDS. MUST POST SIGNAGE.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • NO HOT OR COLD WATER PROVIDED AT REAR HANDWASHING SINK BY THE THREE COMPARTMENT SINK/PREP AREA.BOTH HOT/COLD WATER VALVES ARE TURNED OFF.INSTRUCTED TO REPAIR CAUSE. PRIORITY FOUNDATION VIOLATION:7-38-030(C)CONSOLIDATED WITH ABOVE CITATION
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • REAR HANDWASHING SINK BY THE THREE COMPARTMENT SINK AND PREP AREA,NOT ACCESSIBLE FOR HAND WASHING,INSIDE THE HANDWASHING SINK WAS FOOD CONTAINER AND PLASTIC LIDS. UNABLE TO WASH HANDS. MANAGER/PIC IN CHARGE REMOVED ITEMS FROM INSIDE THE HAND WASHING SINK PRIORITY FOUNDATION VIOLATION:7-38-030(C)
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED HEAVILY LEAKING PIPE UNDER HANDWASHING SINK AT REAR WAREWASHING/PREP AREA.INSTRUCTED TO REPAIR.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • FOUND TOILET BOWL NOT CLEANED(HUMAN FECES).INSTRUCTED TO CLEAN AND MAINTAIN. MANAGER ON SITE CLEANED SAID TOILET AND WASHROOM
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • GRIME ON FLOOR UNDER THREE COMPARTMENT SINK AROUND GREASE TRAP INSTRUCTED TO CLEAN AND MAINTAIN
    • 58. ALLERGEN TRAINING AS REQUIRED
      • OBSERVED THAT CERTIFIED FOOD MANAGERS ON SITE HAVE NO COMPLETED REQUIRED ALLERGEN TRAINING. INSTRUCTED THAT ALL CERTIFIED FOOD MANAGERS MUST COMPLETE ALLERGEN TRAINING AS REQUIRED BY PA 100-0367. PRIORITY FOUNDATION VIOLATION, NO CITATION ISSUED.
  14. Canvass Re-Inspection

    0 infractions

  15. Canvass

    2 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • FOUND NO CITY OF CHICAGO SANITATION MANAGER ON PREMISES WHILE HANDLING POTENTIALLY HAZARDOUS FOOD. (HANDLES TURKEY, SOUP, CHICKEN, ETC.) SERIOUS VIOLATION. 7-38-012. MUST PROVIDE.
    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • FOUND PREVIOUS MINOR VIOLATION NOT CORRECTED FROM REPORT DATED 4-4-17 INSPECTION # 1963263. VIOLATION #38. FOUND NO BACKFLOW PREVENTION DEVICE AT ICE TEA MACHINE WATERLINE. SERIOUS VIOLATION. 7-42-090. MUST PROVIDE BACKFLOW PREVENTION DEVICE AT ICED TEA MACHINE WATERLINE.
  16. Canvass

    2 infractions

    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • FOUND NO BACKFLOW PREVENTION DEVICE AT ICE TEA MACHINE WATERLINE. MUST PROVIDE.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • FOODHANDLER AT PREMISES WITH NO FOODHANDLER TRAINING CERTIFICATE. MUST PROVIDE.
  17. Canvass

    3 infractions

    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED DUST ACCUMULATED ON CEILING VENTILATION FAN INSIDE WASHROOM. MUST CLEAN AND MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • OBSERVED EXPOSED HAND WASHING SINK IN REAR PREP AREA DRAINING SLOW. MUST REPAIR AND MAINTAIN.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • VISIBLE AND WORKING THERMOMETER NEEDED AT THE FRONT MILK/JUICE REFRIGERATOR LOCATED IN THE FRONT DISPLAY AREA. MUST PROVIDE AND MAINTAIN.
  18. Complaint

    2 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • DETAIL CLEAN INTERIOR PANELS OF ICE MACHINE. MUST REMOVE DIRT.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • OBSERVED CARDBOARD BOXES ON REAR OF PREMISES BY REAR EXIT DOOR. MUST REMOVE CARDBOARD BOXES TO PREVENT RODENT HARBORAGE.
  19. Canvass

    4 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED DUST/DIRT BUILD UP ON FLOOR AT DRY STORAGE ROOM UNDER SHELF RACKS (BY REAR EXIT DOOR) ALSO OBSERVED DIRT BUILD UP INSIDE WASHROOM FLOOR DRAIN. INSTRUCTED MANAGER TO CLEAN FLOOR AND INTERIOR OF ALL FLOOR DRAINS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED DUST BUILD UP ON WALLS IN WASHROOM. INSTRUCTED MANAGER TO CLEAN WALLS IN WASHROOM.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • PREP AREA BACK UP REACH IN COOLER THERMOMETER BROKEN. MUST REPLACE WITH WORKING THERMOMETER FOR BACK UP REACH IN COOLER.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • INSTRUCTED MANAGER ALL FOOD HANDLERS MUST BE CERTIFIED WITH CERTIFICATES OF NAMES OF EMPLOYEES ON PREMISES.
  20. Canvass

    1 infraction

    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • FOUND THE PIPE UNDER THE LEFT COMPARTMENT OF THE 3-COMPARTMENT SINK LEAKING INTO A BUCKET ON THE FLOOR. INSTRUCTED TO REPAIR SINK AND MAINTAIN.
  21. Short Form Complaint

    1 infraction

    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • OBSERVED A LAYER OF GRIME AND BUILDUP AROUND THE EDGES OF THE WASTEWATER DRAIN UNDER THE SELF SERVE SODA FOUNTAIN MACHINE. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN ALL FLOOR DRAINS ON PREMISES.
  22. Canvass

    3 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • THE FLOOR IS MISSING A TILE BEHIND THE GREASE TRAP AND THIS AREA HOLDS FOOD BUILDUP, CLEAN AND REPAIR THE FLOOR SO IT IS SMOOTH AND SANITARY.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • THE LIGHT SHIELD ABOVE THE DISH ROOM IS BROKEN, REPLACE THE BROKEN LIGHT SHIELD.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • THE REFRIGERATOR WITH THE MILK INSIDE IS MISSING A THERMOMETER, INSTALL A WORKING THERMOMETER.
  23. Canvass

    2 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • RUSTY SHELVING INSIDE WALK-IN COOLER AND FRONT DISPLAY COOLER. MUST REPAINT AND REPLACE.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • REMOVE CARDBOARD BOXES FROM REAR STORAGE AREA NEAR TO EXIT DOOR TO PREVENT RODENT HARBORAGE.
  24. Canvass

    2 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • UPON INSPECTION THERE WAS NO CERTIFIED CITY OF CHICAGO FOOD SERVICE MANAGER ON PREMISES AT 1155AM WHILE POTENTIALLY HAZARDOUS FOODS ARE BEING PREPARED. A CITY OF CHICAGO CERTIFIED FOOD SERVICE MANAGER MUST BE ON PREMISES AT ALL TIMES. SERIOUS CITATION ISSUED 7-38-012.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST REPAIR LEAKY EXPOSED HAND SINK AT REAR PREP AREA.
  25. Canvass

    6 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.//INSTRUCTED MGMT TO INSTALL SPLASH GUARD BETWEEN FRONT EXPOSED HAND BOWLE & PREP TABLE WERE HOT SOUP IS STORED & SERVED TO PUBLIC/NEED LIDS ON ALL GARBAGE CANS IN PREP AREA WHEN NOT IN USE/NEED SPLASH GUARD BETWEEN SHELVE IN REAR & EXPOSED HAND NEXT TO 3COMP. SINK.
    • 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.//SOME SHELVES IN COOLERS DRY STORAGE NEED CLEANING.
    • 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.//FLOORS UNDER AROUND STOCK NEED CLEANING/MUST REMOVE SODA CRATES OFF FLOOR USED AS STORAGE SHELVE IN REAR AREA/MUST STORE ALL STOCK 6" OFF FLOOR WHEN IN STORAGE.
    • 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.//MUST REPLACE ALL STAIN CEILING TILE OVER CONVECTION OVENS IN FRONT PREP AREA(DARK BROWN IN COLOR
    • 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.//NEED HOOD OVER CONVECTION OVEN IN FRONT AREA IF OVEN ARE OVER 6000 WATS.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • All employees shall be required to use effective hair restraints to confine hair.//NEED HAIR RESTRAINTS ON ALL FOOD HANDERLERS WHEN PREPAIRING FOOD OR LONG BEARDON FACE.
  26. Canvass

    4 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities.FOUND WALK-IN COOLER AT IMPROPER TEMPERATURE, 56.2F; BUSINESS THERMOMETER INSIDE THE UNIT SHOWED 54.2F.FOUND DISCHARGE WATER LEAKING FROM CONDENSATE UNIT.UNIT MUST MAINTAIN TEMP OF 40F AND BELOW.CRITICAL VIOLATION:7-38-005(A) HOOOO60147-11
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • All cold food shall be stored at a temperature of 40F or less.FOUND POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE 3 PACKS OF TUNA AT TEMP OF 55.6F TO 57.7F; TUNA SALAD AT TEMP OF 50F, 60F, 61.7F, AND 62.4F;BEEF AT TEMP OF47.8F -48.3F - 50.3F-;TURKEY SLICE AT TEMP OF 49.6F- 49.8F-; HAM AT TEMP OF 49.7F; CHICKEN AT TEMP OF 50.3F-53F-54.1F;MEATBALL AT TEMP OF 46.8F TO 46.9F; VARIOUS KIND OF CHEESE AT TEMP OF 49.2F-50.7F-51.2F-54.3F;IMITATION OF CRAB MEAT 52.8F TO 52.8F; SOUP AT TEMP OF 46.7F; SLICED TOMATOES AT TEMP OF 55F- TO56.3F;COLD CUT COMBO HAM 49.5F TO 50F;SHREDDED LETTUCE AT TEMP OF 49.8F.FOOD WAS DISCARDED AND DENATURED, POUNDS65, VALUE200 CRITICAL VIOLATION:7-38-005(A) HOOOO60147-11
    • 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.OUTSIDE GARBAGE CONTAINER BROKEN(PIECE MISSING FROM CORNER)
    • 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.PERSONAL ITEMS FROM EMPLOYEE MUST BE PROPERLY STORED AWAY FROM FOOD AND FOOD PRODUCTS.

Nearby inspected facilities

Own this business? Add a badge to your website