Skip to content
Loading map…

SUBWAY SANDWICHES

2800-B W IRVING PARK RD, CHICAGO, IL 60618 · Restaurant

Inspection summary

SUBWAY SANDWICHES has been inspected 12 times by Chicago Department of Public Health since June 18, 2010. The most recent inspection, on September 16, 2016, found no infractions.

1 of 12 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 Handwashing and staff hygiene.

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.

  • 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 3 times across 3 separate inspections, most recently on May 8, 2015. For example: REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

  • 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 once on May 1, 2015. For example: FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION

  • 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 September 19, 2013. For example: APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

  • 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 18 times across 10 separate inspections, most recently on June 17, 2016. For example: VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED 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 4 times across 4 separate inspections, most recently on April 15, 2014. For example: LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED

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.

12 inspections

  1. Canvass

    0 infractions

  2. Canvass

    3 infractions

    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST REPAIR LEAK AT FAUCET HAND SINK IN THE RESTROOM.BOTH FAUCET HANDLES ARE DIFFICULT TO CLOSE.
    • 44. ONLY AUTHORIZED PERSONNEL IN THE FOOD-PREP AREA
      • DURING INSPECTION OBSERVED A MOTHER WITH A TODDLER COMING OUT OF THE STAFF RESTROOM WHICH IS LOCATED IN THE REAR PREP AREA.MUST NOT ALLOW CUSTOMERS TO USE RESTROOMS WHICH AREA LOCATED IN PREP AREAS. ONLY AUTHORIZED PERSONNEL ARE ALLOWED IN THIS AREA.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • MUST HAVE ALL FOOD PREP STAFF OBTAIN THEIR IDPH FOOD HANDLER'S CERTIFICATES AT ALL TIMES. ALSO MUST PROVIDE/MAINTAIN EMPLOYEE HIRE DATE/PROOF OF HIRE FOR NEW EMPLOYEES.
  3. Complaint

    2 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • SPLASH GUARD NEEDED AT REAR EXPOSED HAND SINK AT LEFT SIDE NEXT TO PREP TABLE AND MAINTAIN.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • FRONT POP STATION AREA NOT CLEAN, INSTRUCTED TO CLEAN DAILY,
  4. Canvass Re-Inspection

    2 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • SPLASH GUARD IS NEEDED AT THE REAR EXPOSED HANDSINK AT LEFT SIDE NEXT TO PREP TABLE AND MAINTAIN.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • NO THERMOMETER INSIDE THE WALK-IN-COOLER.INSTRUCTED TO PROVIDE AND MAINTAIN.
  5. Canvass

    3 infractions

    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • FOOD (ICE) NOT PROTECTED DURING STORAGE INSIDE OF THE ICE MACHINE. THE ICE MACHINE WITH VISIBLE MOLD (PINK/BLACK SLIMY SUBSTANCES) ON INTERIOR WATER COMPONENTS OF THE ICE MACHINE. MANAGEMENT INSTRUCTED TO TURN OFF MACHINE, REMOVE ICE AND HAVE INTERIOR OF ICE MACHINE CLEANED AND SANITIZED. SERIOUS VIOLATION 7-38-005(A).
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • SPLASH GUARD IS NEEDED AT THE REAR EXPOSED HANDSINK AT LEFT SIDE NEXT TO PREP TABLE AND MAINTAIN.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • NO THERMOMETER INSIDE THE WALK-IN-COOLER.INSTRUCTED TO PROVIDE AND MAINTAIN VISIBLE.
  6. Canvass

    1 infraction

    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST PROVIDE EXPOSED HAND SINK IN REAR KITCHEN PREP AREA,
  7. Canvass

    1 infraction

    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • LIGHT OUT IN WALK-IN COOLER, MUST PROVIDE,
  8. Complaint

    3 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN UNDERNEATH THE DRAIN BOARD OF THE 3 COMPARTMENT SINK AND UNDERNEATH THE PREP TABLE(WITH GREASE BUILT UP)AND MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • LEAKING ON THE HOT HANDLE OF THE FAUCET OF THE MOP SINK FAUCET. MUST REPAIR TO STOP THE LEAK.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • EMPLOYEE HANDLING AND PREPARING FOODS MUST WEAR A HAIR RESTRAINT TO CONFINE THE HAIR.
  9. Complaint

    5 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO ORIGINAL COPY OF CITY OF CHICAGO SANITATION CERTIFICATE POSTED ON SITE. ONLY COPY OF THE ORIGINAL CERTIFICATE WAS POSTED ON THE WALL. INSTRUCTED TO GET ORIGINAL COPY AND POST ON THE WALL. CITATION ISSUED SERIOUS 7-38-012.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • CAULKING WORN OUT AROUND WASHBOWL SINK, AND MOP SINK. INSTRUCTED TO RE CAULK AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • SEAL THE GAP BETWEEN THE WALL BASE AND FLOOR INSIDE THE WASHROOM AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • SEAL THE HOLE ON THE WALL BY UTILITY SHELVE AND MAINTAIN. VENT COVER ABOVE THE OVEN, AND FAN COVER INSIDE THE ONE DOOR COOLER IN THE FRONT WITH DUST BUILD-UP. MUST CLEAN IN DETAIL AND MAINTAIN.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • MISSING VISIBLE THERMOMETER INSIDE THE WALK IN COOLER, WALK IN FREEZER, AND ONE DOOR COOLER. MUST PROVIDE THERMOMETER .
  10. Canvass

    6 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED. INSTRUCTED EMPLOYEE A CERTIFIED FOOD MANAGER MUST BY ON DUTY WITH A CITY CERTIFICATE. SERIOUS CITATION ISSUED, 7-38-012.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • INSTRUCTED TO REPLACE BROKEN GASKET ON PREP REACH IN COOLER DOOR AT FRONT PREP AREA.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INSTRUCTED TO CLEAN/SANITIZE; BOTTOM PANELS OF PREP TABLES AT REAR DISH WASHING AREA AND TABLES AT DINING AREA.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST REPLACE DAMAGED FLOOR TILES THRU-OUT REAR DISH WASHING AREA AND STORAGE AREA. ALSO CLEAN FLOORS AT SAME AREAS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST REPLACE DAMANGED CEILING PANELS AT DINING AREA.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • INSTRUTED TO REPAIR WASHROOM VENTILATION UNIT.
  11. Canvass

    3 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • All utensils shall be thoroughly cleaned and sanitized after each usage. MUST CLEAN/SANITIZE; CABINETS UNDER EXPOSED SINK, SODA DISPENSER/MACHINE AND MICROWAVE OVEN.
    • 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. MUST CLEAN FLOORS UNDER, BEHIND EQUIPMENT, AT CORNERS AND ALONG WALLS THRU-OUT.
    • 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 DAMAGED CEILING PANELS THRU-OUT.
  12. Complaint

    2 infractions

    • 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. OBSERVED THE REAR WALL IN POOR REPAIR NEED TO HAVE MALL OWNER CHECK (WATER GETTING IN ). NEED TO REPAIR.ALSO OBSERVED WATER DAMAGED CEILING TILES FRONT, AND REAR STORAGE.
    • 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. OBSERVED RESTROOM VENT FAN NOT WORKING INSTRUCTED TO REPLACE/REPAIR.

Nearby inspected facilities

Own this business? Add a badge to your website