Chicago Sub & Grill Inc.
Last inspected: May 13, 2014
78
Score
Inspectors have visited Chicago Sub & Grill Inc. three times, with records going back to 2011. On May 13, 2014, the health department conducted the most recent visit. A low risk tier reflects an inspection that turned up minimal issues. Chicago Sub & Grill Inc.'s record stops at May 13, 2014, more than two years back, so current conditions may differ.
Performance has remained roughly level over recent inspections, averaging near six violations each time.
Looking across the full record, “food and non-food contact equipment utensils clean” is the recurring theme, flagged three times.
That's lower than the typical Chicago restaurant, which scores around 81. The record reflects steady performance over time.
3
Inspections
0
Critical latest
0
Major latest
5
Minor latest
Inspection History
May 13, 2014
Reinspection
5 minor violations.
View 5 violations
Food in original container, properly labeled: customer advisory posted as needed
Inspector notes: FOODS INSIDE COOLERS NOT LABELED OR DATED. INSTRUCTED TO LABEL AND DATE ALL FOODS NOT IN ORIGINAL.
30
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: EXHAUST HOOD, FILTERS, AND EXTERIOR OF COOKING EQUIPMENT NOT CLEANED. INSTRUCTED TO DETAIL CLEAN AND SANITIZE.
33
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: VENTILATION COVERS NOT CLEANED. INSTRUCTED TO DETAIL CLEAN AND VENT COVERS.
35
Lighting: required minimum foot-candles of light provided, fixtures shielded
Inspector notes: LIGHT BULB OF EXHAUST HOOD NOT SHIELDED. INSTRUCTED TO INSTALL SHIELD OR SHATTER PROOF BULB.
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Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: SINK STOPPERS NOT PROVIDED FOR THREE COMPARTMENT SINK. INSTURCTED TO PROVIDE STOPPERS FOR EACH COMPARTMENT. VENTILATION NOT PROVIDED INSIDE TOILET ROOM. INSTRUCTED TO INSTALL VENTILATION OR HAVE WINDOW OPEN DURING ALL HOURS OF OPERATION. EXPOSED HAND SINK IN PREP AREA SLOW DRAINING. INSTRUCTED TO REPAIR TO PREVENT SLOW DRAINING.
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78
May 2, 2014
Complaint
6 minor violations.
View 6 violations
Dish washing facilities: properly designed, constructed, maintained, installed, located and operated
Inspector notes: DISH WASHING FACILITIES NOT MAINTAINED OR OPERATED. WHILE RUNNING AND DRAINING WATER IN MIDDLE OF THREE COMPARTMENT SINK, WATER CLOUDY WITH FOODE DEBRIS COMING UPRIGHT SIDE. INSTRUCTED TO DETAIL CLEAN DRAINLINE AND GREASE TRAP TO PREVENT INADEQUATE DISPOSAL OF DRAIN WATER. SERIOUS CITATION ISSUED 7-38-030.
24
Food in original container, properly labeled: customer advisory posted as needed
Inspector notes: FOODS INSIDE COOLERS NOT LABELED OR DATED. INSTRUCTED TO LABEL AND DATE ALL FOODS NOT IN ORIGINAL.
30
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: EXHAUST HOOD, FILTERS, AND EXTERIOR OF COOKING EQUIPMENT NOT CLEANED. INSTRUCTED TO DETAIL CLEAN AND SANITIZE.
33
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: VENTILATION COVERS NOT CLEANED. INSTRUCTED TO DETAIL CLEAN AND VENT COVERS.
35
Lighting: required minimum foot-candles of light provided, fixtures shielded
Inspector notes: LIGHT BULB OF EXHAUST HOOD NOT SHIELDED. INSTRUCTED TO INSTALL SHIELD OR SHATTER PROOF BULB.
36
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: SINK STOPPERS NOT PROVIDED FOR THREE COMPARTMENT SINK. INSTURCTED TO PROVIDE STOPPERS FOR EACH COMPARTMENT. VENTILATION NOT PROVIDED INSIDE TOILET ROOM. INSTRUCTED TO INSTALL VENTILATION OR HAVE WINDOW OPEN DURING ALL HOURS OF OPERATION. EXPOSED HAND SINK IN PREP AREA SLOW DRAINING. INSTRUCTED TO REPAIR TO PREVENT SLOW DRAINING.
38
74
Dec 7, 2011
Routine
7 minor violations.
View 7 violations
Hands washed and cleaned, good hygienic practices; no bare hand contact with ready-to-eat foods.
Inspector notes: All employees who handle food shall wash their hands as often as necessary to maintain a high degree of personal cleanliness and should conform to hygienic practices prescribed by the Board of Health. OBSERVED FOOD HANDLER PERFORMING MULTI TASK, PUTTING ON GLOVES, BUT NOT WASHING HER HANDS IN BETWEEN TASK, (PREPARING SANDWICHES, COFFEE, HANDLING MONEY, ETC... INSTRUCTED HANDS MUST BE WASHED AFTER ANY CONTAMINATING CONDITION AT THE EXPOSED HAND SINK WITH WARM WATER AND SOAP. POOR HYGIENIC PRACTICES. CRITICAL CITATION ISSUED, 7-38-010(A).
6
* certified food manager on site when potentially hazardous foods are prepared and served
Inspector notes: A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. NO CERTIFIED FOOD MANAGER ON SITE WHEN POTENCIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED, (PREPARING SANDWICHES, SOUP, AT TIME OF INSPECTION). INSTRUCTED A CERTIFIED FOOD MANAGER WITH A CITY CERTIFICATE MUST BE ON DUTY AT ALL TIMES. SERIOUS CITATION ISSUED, 7-38-012.
21
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: All utensils shall be thoroughly cleaned and sanitized after each usage. THE FOLLOWING NOT CLEAN, MUST CLEAN/SANITIZE; STORAGE SHELVES UNDER FRONT SERVING COUNTERS, MOP SINK, MICROWAVE OVEN, AND GREASE TRAP UNDER 3PART SINK.
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: 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 AT PREP AREA.
34
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: The walls and ceilings shall be in good repair and easily cleaned. MUST REPAIR EAST WALL INSIDE WASHROOM.
35
Appropriate method of handling of food (ice) hair restraints and clean apparel worn
Inspector notes: All employees shall be required to use effective hair restraints to confine hair.
42
Food (ice) dispensing utensils, wash cloths properly stored
Inspector notes: Between uses and during storage ice dispensing utensils and ice receptacles shall be stored in a way that protects them from contamination. ALSO CLEANING TOWELS MUST BE PROPERLY STORED.
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Frequently Asked Questions
When was Chicago Sub & Grill Inc. last inspected?
The most recent health inspection at Chicago Sub & Grill Inc. on file is from May 13, 2014. The public record contains three inspections in total.
What is the most common violation at Chicago Sub & Grill Inc.?
Across the inspection record, “food and non-food contact equipment utensils clean” has been cited three times, more than any other issue at Chicago Sub & Grill Inc..
Has Chicago Sub & Grill Inc.'s inspection record improved over time?
Results have been roughly steady. Inspections at Chicago Sub & Grill Inc. have averaged around six violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Chicago Sub & Grill Inc. means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
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