CHICAGO, IL - Health inspectors documented violations at SUBWAY during a routine inspection conducted on 04/06/2023.
The facility operates from 3167 N LINCOLN AVE in Lincoln Park, an area known for its diverse dining options. Health inspections in this district help ensure consistent food safety standards.
The inspection identified 5 distinct violations requiring correction. These findings represent specific conditions observed during the inspection that must be addressed to meet health code requirements.
The first violation concerned pest management. Inspectors documented: Person in Charge Present, Demonstrates Knowledge, and Performs Duties - Comments: Person in Charge at the Time of Inspection Does Not Have a City of Chicago Sanitation Certificate. Priority Foundation Violation. No Citation Issued -. The FDA Food Code requires establishments to eliminate conditions that attract and harbor pests, including proper waste management and facility maintenance. For more information, see FDA pest control standards. Flies can transfer pathogens from garbage and feces to food preparation areas.
The second violation involved handwashing procedures. Inspectors documented: City of Chicago Food Service Sanitation Certificate - Comments: No Original and Valid City of Chicago Food Service Sanitation Certificate Posted Nor Provided on Site for Present Manager on Duty. Instructed to Provide. Tcs Foods (tuna, Chicken, Deli Meats, Soups Etc.) Were Being Prepared and Served. a Least One Certified Food Manager Must Be on Site When Food Is Handled. Priority Foundation Violation: 7-38-012, Citation Issued.. According to FDA guidelines, proper handwashing with soap and warm water for at least 20 seconds is the single most effective way to prevent foodborne illness transmission. For more information, see FDA handwashing requirements. The CDC identifies poor hand hygiene as a leading contributor to foodborne illness outbreaks.
The third violation concerned hand hygiene and handwashing facilities. Inspectors documented: Physical Facilities Installed, Maintained & Clean - Comments: Noted Soiled Mops Improperly Stored at the Utility Service Sink with Mop Heads Piled on the Floor. Mops Heads Must Be Stored Inverted.. According to FDA guidelines, proper handwashing with soap and warm water for at least 20 seconds is the single most effective way to prevent foodborne illness transmission. For more information, see FDA handwashing requirements. Cross-contamination from raw foods to ready-to-eat items often occurs through unwashed hands.
The fourth violation concerned handwashing procedures. Inspectors documented: All Food Employees Have Food Handler Training - Comments: No Food Handler Training Certificate Provided on Site,instructed to Provide. According to FDA guidelines, proper handwashing with soap and warm water for at least 20 seconds is the single most effective way to prevent foodborne illness transmission. For more information, see FDA handwashing requirements. Inadequate handwashing can transmit Norovirus, Hepatitis A, and other pathogens directly to food.
The fifth violation concerned food safety requirements. Inspectors documented: Previous Core Viola. Violations of health codes can increase the risk of foodborne illness.
The correction of health violations is monitored through follow-up inspections and documentation requirements. Establishments must demonstrate that they have addressed the root causes of violations, not just the immediate symptoms.
This inspection data is provided by Chicago Department of Public Health. The establishment had violations identified during the 04/06/2023 inspection. Conditions may have changed since this inspection. For current compliance status, consult the Chicago Department of Public Health. For more information about restaurant inspection regulations in this area, visit the Chicago Food Service Sanitation Rules. Learn more about food safety at FDA.gov and CDC.gov.
This inspection was conducted on August 21, 2025.
Chicago Department of Public Health
The following violations were documented: PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES - Comments: OBSERVED NO CITY OF CHICAGO CERTIFIED FOODSERVICE MANAGER ON PREMISES. INSTRUCTED CITY OF CHICAGO CERTIFIED FOODSERVICE MANAGER MUST BE ON PREMISES AT ALL TIMES. PRIORITY FOUNDATION VIOLATION.; CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE - Comments: OBSERVED NO CITY OF CHICAGO CERTIFIED FOODSERVICE MANAGER ON PREMISES. INSTRUCTED CITY OF CHICAGO CERTIFIED FOODSERVICE MANAGER MUST BE ON PREMISES AT ALL TIMES. PRIORITY FOUNDATION VIOLATION. 7-38-012 CITATION ISSUED.; PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED COLD TCS FOODS HELD AT IMPROPER TEMPERATURES RANGING BETWEEN 45.1-51.8F(PROVOLONE CHEESE 51.8F, PEPPER JACK CHEESE 45.1F, SHREDDED CHICKEN 49.6F, BUFFALO CHICKEN 46.9F AND TERIYAKI CHICKEN 45.5F. INSTRUCTED ALL COLD TCS FOOD MUST BE HELD AT 41F OR BELOW. CORRECTED ON SITE MANAGER VOLUNTARILY DISCARDED AND DENATURED FOOD VALUED AT $80 WEIGHING 2LBS. PRIORITY VIOLATION 7-38-005 CITATION ISSUED; PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: OBSERVED DRAIN PIPE OF HANDWASHING SINK IN FRONT PREP AREA LEAKING. INSTRUCTED TO REPAIR LEAKING DRAINPIPE OF FRONT PREP HANDWASHING SINK. OBSERVED LEAKING FAUCET OF HANDWASHING SINK IN REAR PREP/DISHWASHING AREA. INSTRUCTED TO REPAIR LEAKING FAUCET ON HANDWASHING SINK IN REAR PREP/DISHWASHING AREA.; PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED HOLE IN LOWER WALL TO THE RIGHT OF FRONT PREP HANDWASHING SINK. INSTRUCTED TO SMOOTHLY REPAIR LOWER WALL TO THE RIGHT OF FRONT PREP HANDWASHING SINK. OBSERVED HOLE IN RIGHT LOWER WALL OUTSIDE DOOR LEADING FROM DINING ROOM INTO PREP/DISHWASHING AREA KITCHEN. INSTRUCTED TO SMOOTHLY REPAIR HOLE IN RIGHT LOWER WALL OUTSIDE DOOR LEADING FROM DINING ROOM INTO PREP/DISHWASHING AREA.; PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED FOOD DEBRIS ON FLOORS UNDERNEATH HOT HOLDING EQUIPMENT IN FRONT PREP AREA. INSTRUCTED TO CLEAN FLOORS UNDERNEATH HOT HOLDING EQUIPMENT IN FRONT PREP AREA.; PREVIOUS CORE VIOLATION CORRECTED - Comments: OBSERVED PREVIOUS CORE VIOLATION FROM INSPECTION REPORT #2573846 DATED 04/07/2023 NOT CORRECTED. INSTRUCTED TO CORRECT. PRIORITY FOUNDATION VIOLATION 7-42-090 CITATION ISSUED. FOOD HANDLER CERTIFICATIONS NOT PROVIDED ON SITE. FACILITY MUST ENSURE THAT ALL EMPLOYEES OBTAIN A VALID FOOD HANDLER CERTIFICATION.; THERMOMETERS PROVIDED & ACCURATE - Comments: THERMOMETERS IS NOT PROVIDED IN ALL COLD HOLDING UNITS. COLD/HOT HOLDING EQUIPMENT USED FOR TIME/TEMPERATURE CONTROL FOR SAFETY SHALL HAVE AT LEAST ONE THERMOMETER IN AN EASILY VIEWED LOCATION.; CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: DRY STORAGE ITEMS STORED ON THE FLOOR OUTSIDE OF RESTROOM. ITEMS MUST BE AT LEAST 6 INCHES ABOVE THE FLOOR.; CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: DRY STORAGE ITEMS IS STORED IN AN UNAPPROVED LOCATION IN RESTROOM. FOOD MAY NOT BE STORED IN: 1) LOCKER ROOMS 2) TOILET ROOMS 3) DRESSING ROOMS 4) GARBAGE ROOMS 5) MECHANICAL ROOMS 6) UNDER NON SHIELDED SEWER LINES 7) UNDER LEAKING WATER LINES 8) UNDER OPEN STAIRWELLS 9) UNDER OTHER SOURCES OF CONTAMINATION.; UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED - Comments: CLEAN DISHWARE STORED ON WIRE RACK SHELVES ABOVE THE 3COMPARTMENT SINK HAVE NOT BEEN AIR DRIED PROPERLY AFTER SANITIZING. AFTER CLEANING AND SANITZING ALL EQUIPMENT AND UTENSILS SHALL BE AIR DRIED BEFORE USE. CLOTH DRYING OF EQUIPMENT AND UTENSILS IS NOT APPROVED.; ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING - Comments: FOOD HANDLER CERTIFICATIONS NOT PROVIDED ON SITE. FACILITY MUST ENSURE THAT ALL EMPLOYEES OBTAIN A VALID FOOD HANDLER CERTIFICATION..
Flies can transfer pathogens from garbage and feces to food preparation areas. The CDC identifies poor hand hygiene as a leading contributor to foodborne illness outbreaks. Cross-contamination from raw foods to ready-to-eat items often occurs through unwashed hands. Inadequate handwashing can transmit Norovirus, Hepatitis A, and other pathogens directly to food.
This inspection data is sourced directly from Chicago Department of Public Health. For the most current information, please visit the official health department website.
Federal Guidelines: Our reporting follows standards established by the FDA Food Code, CDC Food Safety Guidelines, and USDA Food Safety Standards.
📖 Food Safety Codes: Reference the specific regulations that govern this establishment: Chicago Food Code, FDA Food Code 2022
⚠️ Important Note: Restaurant conditions can change rapidly. This inspection represents a snapshot in time and may not reflect current conditions. For the most up-to-date information, consider checking recent reviews or contacting the establishment directly.
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