SUBWAY #38326

Address: 4436 N BROADWAY , CHICAGO, IL 60640, Chicago, IL

Latest Inspection: Out of Business on May 23, 2019

Facility Details

• Facility Type: Restaurant
• Risk: Risk 1 (High)
• Status: Independent

Inspection History (17 inspections)

• Out of Business — Thu May 23 2019 00:00:00 GMT+0000 (Coordinated Universal Time) ()
• Pass w/ Conditions — Fri Nov 09 2018 00:00:00 GMT+0000 (Coordinated Universal Time) () 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: OBSERVED NO EMPLOYEE HEALTH POLICY ON SITE. MUST PROVIDE PRIORITY FOUNDATION VIOLATION#: 7-
• Pass — Mon Dec 18 2017 00:00:00 GMT+0000 (Coordinated Universal Time) () 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: LEAK AT THE NOZZLE ON THE THREE COMPARTMENT SINK. MUST REPAIR.
• Pass w/ Conditions — Tue Dec 12 2017 00:00:00 GMT+0000 (Coordinated Universal Time) () 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: FACILITIES UNABLE TO MAINTAIN ADEQUATE TEMPERATURES. FRONT TWO DOOR COOLER FOUND AT 48.6F WITH FOOD SUCH AS CHEESE AT 48.2F. COOLER TAGGED HELD
• Pass — Thu Jan 26 2017 00:00:00 GMT+0000 (Coordinated Universal Time) () 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: MUST NOT USE CARDBOARD AS LINER FOR SHELVING. | 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR,
• Pass — Wed May 11 2016 00:00:00 GMT+0000 (Coordinated Universal Time) () 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: CAULK ALONG THE SPLASH GUARD OF THE 3 COMPT SINK WITH BLACK MOLDY LIKE SUBSTANCE. INSTRUCTED TO RE CAUL
• Fail — Wed May 04 2016 00:00:00 GMT+0000 (Coordinated Universal Time) () 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION - Comments: ICE ARE NOT PROTECTED DURING STORAGE. INTERIOR PANEL OF THE ICE MAKER, NOT MAINTAINED. WET BLACK MOLDY L
• Pass — Wed Oct 21 2015 00:00:00 GMT+0000 (Coordinated Universal Time) () 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: INSTRUCTED TO DETAIL CLEAN THE FLOORS UNDER THE FOOD STORAGE RACKS IN THE WALK-IN
• Pass — Fri Feb 20 2015 00:00:00 GMT+0000 (Coordinated Universal Time) () 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: DETAIL CLEAN THE INTERIOR NOZZLE ON THE SODA DISPENERS TO REMOVE DISCOLORATION AND MAINTAIN.
• Pass — Mon Jan 27 2014 00:00:00 GMT+0000 (Coordinated Universal Time) () 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: DEBRIS ON FLOOR INSIDE THE WALK-IN FREEZER,INSTRUCTED TO CLEAN AND MAINTAIN. | 38.
• Pass — Fri Jul 26 2013 00:00:00 GMT+0000 (Coordinated Universal Time) () 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: OBSERVED FOOD STAINS ON EXTERIOR OF SINKS IN DISHWASH AREA AND FOOD DEBRIS ON SHELVES BEHIND FRONT COUNT
• Pass w/ Conditions — Wed Apr 04 2012 00:00:00 GMT+0000 (Coordinated Universal Time) () 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: FOUND POTENTIALLY HAZARDOUS FOOD STORED INSIDE FRONT SERVING/PREP DISPLAY COOL
• Pass — Fri Jan 13 2012 00:00:00 GMT+0000 (Coordinated Universal Time) () 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem
• Pass w/ Conditions — Thu Nov 03 2011 00:00:00 GMT+0000 (Coordinated Universal Time) () 4. SOURCE OF CROSS CONTAMINATION CONTROLLED I.E. CUTTING BOARDS, FOOD HANDLERS, UTENSILS, ETC - Comments: All food shall be protected from contamination and the elements, and so shall all food equipm
• Pass — Tue May 17 2011 00:00:00 GMT+0000 (Coordinated Universal Time) ()
• Fail — Thu May 12 2011 00:00:00 GMT+0000 (Coordinated Universal Time) () 6. HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS. - Comments: All employees who handle food shall wash their hands as often as necessary to maintain a
• Fail — Fri May 06 2011 00:00:00 GMT+0000 (Coordinated Universal Time) ()

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