SUBWAY in CHICAGO, IL Failed Its Health Inspection on 04/07/23

CHICAGO, IL - Health department officials identified compliance issues at SUBWAY in an inspection dated 04/07/2023.

Situated at 1300 N ASHLAND AVE, the establishment is part of West Town's active food service sector. The West Town area undergoes regular health inspections as part of the city's comprehensive food safety monitoring program.

The inspection identified 4 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 related to thermal management. Inspectors documented: City of Chicago Food Service Sanitation Certificate - Comments: Observed No Certified Manager on Duty From 8:50 Am-10:05 Am While Tcs Items Such As Tuna Salad Were Prepared. the Certified Manager Arrived on Site at 10:05 Am. Instructed to Maintain Employee Holding Valid City of Chicago Foodservice Manager Certificate on Site at All Times. Priority Foundation Violation 7-38-012. Citation Issued.. The FDA Food Code requires cold foods to be held at 41°F or below and hot foods at 135°F or above to prevent bacterial growth in the "danger zone." For more information, see FDA guidelines on temperature control. The CDC reports that temperature abuse is a factor in many foodborne illness outbreaks.

The second violation concerned hand hygiene and handwashing facilities. Inspectors documented: Adequate Handwashing Sinks Properly Supplied and Accessible - Comments: Observed No Handwashing Signage at All Exposed Handwashing Sinks and Washbowl in Toilet Room. 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. Cross-contamination from raw foods to ready-to-eat items often occurs through unwashed hands.

The third violation concerned hand sanitation. Inspectors documented: Food & Non-food Contact Surfaces Cleanable, Properly Designed, Constructed & Used - Comments: Observed Face Plate on Soap Dispenser in Rear Prep Area Falls Off. Instructed to Repair or Replace and Maintain in Good Condition.. 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 fourth violation concerned thermal management. Inspectors documented: Allergen Training As Required - Comments: Observed No Allergen Training Certificates on Site at the Time of Inspection. Instructed All Employees Holding City of Chicago Foodservice Manager Certificates Must. The FDA Food Code requires cold foods to be held at 41°F or below and hot foods at 135°F or above to prevent bacterial growth in the "danger zone." For more information, see FDA guidelines on temperature control. Improper temperature control can lead to bacterial growth including Salmonella, E. coli, and Listeria.

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 04/07/2023 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.