Subway
Last inspected: Apr 2, 2015
100
Score
Public records show 15 inspections at Subway stretching back to 2010. The newest entry in the record is dated Apr 2, 2015. A low risk rating suggests inspectors haven't found much to be concerned about lately. Note that Subway's inspection history hasn't been updated since Apr 2, 2015; current conditions may have shifted from what the file shows.
There hasn't been much movement either way: counts have stayed near one violation per visit across recent inspections.
When inspectors have written things up, “premises maintained free of litter” has been the most frequent reason, cited six times.
Subway's latest score of 100 sits above the Chicago average of 81. Taken together, the history is a positive one.
15
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Apr 2, 2015
Complaint
No violations found.
100
Jan 8, 2015
Complaint
3 minor violations.
View 3 violations
* certified food manager on site when potentially hazardous foods are prepared and served
Inspector notes: NOTED NO CERTIFIED FOOD MANAGER ON DUTY WHILE POTENTIALLY HAZARDOUS FOOD ARE PREPARED AND SERVED (CHICKEN, SOUPS, DELI MEAT ETC). INSTRUCTED TO HAVE A FOOD SERVICE MANAGER ON SITE AT ALL TIMES. CITATION ISSUED FOR SERIOUS VIOLATION #7-38-012
21
Dish washing facilities: properly designed, constructed, maintained, installed, located and operated
Inspector notes: NOTED WASTE WATER BACKING UP (GREASE AND FOOD PARTICLES INSIDE THE MIDDLE COMPARTMENT OF THE 3 COMPARTMENT SINK WHEN WATER IS RELEASED FROM THE OTHER COMPARTMENTS. WATER FINALLY RECEDED AFTER SOME TIME. INSTRUCTED TO REPAIR AND MAINTAIN. CITATION ISSUED FOR SERIOUS VIOLATION
24
Adequate number, convenient, accessible, properly designed and installed
Inspector notes: NOTED NO COLD RUNNING WATER AT THE BATHROOM HAND WASH SINK USED BY BOTH EMPLOYEES AND CUSTOMERS. TEMPERATURE OF WATER AT TIME OF INSPECTION WAS 107.9F. INSTRUCTED TO ALWAYS HAVE HOT AND COLD RUNNING WATER AT THE BATHROOM HAND WASH SINK. CITATION ISSUED FOR SERIOUS VIOLATION #7-38-030
26
86
Nov 13, 2014
Reinspection
No violations found.
100
Oct 28, 2014
Routine
2 minor violations.
View 2 violations
Facilities to maintain proper temperature
Inspector notes: FACILITIES DO NOT MAINTAIN PROPER TEMPERATURE. OBSERVED THE 2 DOOR COOLER BELOW THE COUNTER WITH AN AIR TEMPERATURE OF 62.4F. THE COOLER WAS NOT USED TO STORE POTENTIALLY HAZARDOUS FOODS AT THIS TIME. MUST REPAIR AND MAINTAIN THE COOLER BELOW 40F. NO CITATION ISSUED. CRITICAL VIOLATION 7-38-005A.
2
Potentially hazardous food meets temperature requirement during storage, preparation display and service
Inspector notes: OBSERVED POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES AT THE COLD HOLDING DISPLAY COOLER. OBSERVED TUNA SALAD AT 51.6F, HAM AT 52.8F, CHEESE AT 51F, TURKEY AT 51.2F, EGGS AT 50.8F, EGG WHITES AT 51F, SALAMI AT 44.7F, ROAST BEEF AT 46.4F, COLD CUTS AT 52.7F, CHICKEN AT 47.1F, FALAFEL AT 43.8F. MANAGEMENT VOLUNTARILY DISCARDED 45# OF FOOD WORTH $263. CRITICAL VIOLATION 7-38-005A.
3
90
Mar 10, 2014
License
1 minor violation.
View 1 violation
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: REPAIR THE WALL BELOW THE HANDSINK IN THE BASEMENT PREP AREA AND PROVIDE BASEBOARD ALONG THE WALL.
35
95
Jul 16, 2013
Routine
2 minor violations.
View 2 violations
* certified food manager on site when potentially hazardous foods are prepared and served
Inspector notes: NO CERTIFIED FOOD AND SANITATION MANAGER ON SITE WHILE HANDLING AND SERVING POTENTIALLY HAZARDOUS FOODS, INSTRUCTED TO OBTAIN.
21
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: SLOW DRAINAGE AT 3-COMP SINK, INSTRUCTED TO REPAIR AND MAINTAIN.
38
90
Jul 11, 2012
Consultation
No violations found.
100
Jul 9, 2012
Routine
3 minor violations.
View 3 violations
Previous serious violation corrected, 7-42-090
Inspector notes: (7-42-090) PREVIOUS SERIOUS VIOLATION #21, FROM 4/28/11 & 5/9/11, WAS NOT CORRECTED AT THIS TIME; MUST HAVE A CITY CERTIFIED MANAGER ON PREMISES AT ALL TIMES POTENTIALLY HAZARDOUS FOODS ARE HANDLED, PREPARED, SERVED.
14
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: FLOORS OF WALK-IN COOLER & AROUND WATER HEATER IN BASEMENT NEED CLEANING; SUPPLIES MUST BE ELEVATED OFF THE FLOOR AT REAR OF BASEMENT ALSO.
34
Refrigeration and metal stem thermometers provided and conspicuous
Inspector notes: INTERNAL THERMOMETER NEEDED IN WALK-IN COOLER, MUST RPOVIDE.
40
86
May 9, 2011
Reinspection
3 minor violations.
View 3 violations
* 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 CITY OF CHICAGO FOOD SANITATION CERTIFICATE POSTED ON PREMISES WHILE POTENTIALLY HAZARDOUS FOODS (SANDWICHES AND SOUP) ARE BEING PREPARED AND SERVED. MANAGEMENT INSTRUCTED THAT A CERTIFIED FOOD MANAGER MUST BE PRESENT AT ALL TIMES WHILE POTENTIALLY HAZARDOUS FOOD IS PREPARED OR SERVED. SERIOUS VIOLATION 7-38-012.
21
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. REPLACE THE WATER STAINED CEILING TILES IN THE 1ST AND 2ND FLOOR DINING ROOMS AND REPAIR DRYWALL WALLS IN SAME AREAS.
35
Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored
Inspector notes: All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. REMOVE THE CARDBOARD LITTER FROM THE GROUND AROUND THE GARBAGE DUMPSTER.
41
86
Apr 28, 2011
Routine
6 minor violations.
View 6 violations
Facilities to maintain proper temperature
Inspector notes: All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. FACILITIES DO NOT MAINTAIN PROPER TEMPERATURE. OBSERVED REACH-IN COOLER BELOW THE PREP COUNTER AT 50F. UNIT WAS USED TO STORE POTENTIALLY HAZARDOUS FOODS. UNIT TAGGED HELD FOR INSPECTION. MUST MAINTAIN UNIT BELOW 40F. CRITICAL VIOLATION 7-38-005A.
2
Potentially hazardous food meets temperature requirement during storage, preparation display and service
Inspector notes: All cold food shall be stored at a temperature of 40F or less. POTENTIALLY HAZARDOUS FOODS STORED AT IMPROPER TEMPERATURES IN THE REACH-IN COOLER. OBSERVED SOUP AT 58F, STEAK AT 46F, CHEESE AT 48, AND SEAFOOD/CRAB SALAD AT 53F. MANAGEMENT VOLUNTARILY DISCARDED 5# OF FOOD WORTH $20. CRITICAL VIOLATION 7-38-005A.
3
* 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 CITY OF CHICAGO FOOD SANITATION CERTIFICATE POSTED ON PREMISES WHILE POTENTIALLY HAZARDOUS FOODS (SANDWICHES AND SOUP) ARE BEING PREPARED AND SERVED. MANAGEMENT INSTRUCTED THAT A CERTIFIED FOOD MANAGER MUST BE PRESENT AT ALL TIMES WHILE POTENTIALLY HAZARDOUS FOOD IS PREPARED OR SERVED. SERIOUS VIOLATION 7-38-012.
21
Dish washing facilities: properly designed, constructed, maintained, installed, located and operated
Inspector notes: 3 COMPARTMENT SINK IS IMPROPERLY MAINTAINED. OBSERVED WASTE WATER SLOW DRAINING AND BACKING UP INTO THE LEFT AND RIGHT COMPARTMENTS WHEN WATER WAS FILLED AND RELEASED FROM THE MIDDLE COMPARTMENT. MANAGEMENT INSTRUCTED TO REPAIR AND MAINTAIN SINK SO THAT WATER DRAINS PROPERLY. SERIOUS VIOLATION 7-38-030.
24
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. REPLACE THE WATER STAINED CEILING TILES IN THE 1ST AND 2ND FLOOR DINING ROOMS AND REPAIR DRYWALL WALLS IN SAME AREAS.
35
Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored
Inspector notes: All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. REMOVE THE CARDBOARD LITTER FROM THE GROUND AROUND THE GARBAGE DUMPSTER.
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74
Aug 13, 2010
Reinspection
No violations found.
100
Jul 7, 2010
License
11 minor violations.
View 11 violations
Potentially hazardous food meets temperature requirement during storage, preparation display and service
Inspector notes: All cold food shall be stored at a temperature of 40F or less. FOUND POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES. FOUND APPROXIMATELY 25LBS OF SALAMI,CHEESE,HAM,COLD CUT TRIO PORTIONS AND MEATBALLS IN MARINARA SAUCE AT IMPROPER TEMPERATURES RANGING BETWEEN 47.4-59.3 DEGREES F. MUST MAINTAIN POTENTIALLY HAZARDOUS COLD FOODS AT 40 DEGREES F AND BELOW. CRITICAL CITATION ISSUED 7-38-005A.
3
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. OBSERVED SEVERAL CONTAINERS USED FOR FOOD STORAGE WITH BROKEN AND CRACKED LIDS. MUST DISCARD ALL BROKEN AND CRACKED LIDS AS NEEDED
32
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. MUST REPLACE ALL CRACKED LIGHT SWITCH AND ELECTRICAL OUTLET COVERS NEXT TO BASEMENT PREP TABLE AND ABOVE AND ALONG SIDE 1ST FLOOR REAR PREP TABLE. MUST SEAL SMALL OPENING ALONG RIGHT SIDE OF REAR EXIT DOOR.
32
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. DETAIL CLEAN INTERIOR OF TOILET AND DUSTY VENT COVER IN WASHROOM. ALSO CLEAN COOLERS AND CUTTING BOARDS IN PREP AREA.
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 REPAIR PITS AND GROVES IN BASEMENT FLOOR AND REPAINT FLOORS THROUGHOUT ENTIRE BASEMENT TO MAKE FLOORS SMOOTH AND EASILY CLEANABLE. (USE LIGHT COLORED PAINT)
34
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 REPAIR BROKEN FLOOR TILES NEAR DOORWAY LEADING TO BASEMENT STAIRS. MUST DETAIL CLEAN FLOORS ON SIDES OF OVENS,COOLERS AND UNDER FRONT LINE PREP COOLER AND REMOVE DIRT AND OTHER DEBRIS.
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 CLEAN AND REPAINT CEILING OVER BASEMENT PREP AND DISHWASHING AREAS AND MAKE SMOOTH AND EASILY CLEANABLE. MUST ALSO SCRAPE AND REPAINT PEELINGS WALLS LEADING DOWN TO BASEMENT AND CLEAN AND REPAINT DINGY WALLS IN REAR 1ST FLOOR PREP AREA AND IN BASEMENT PREP AREA. (USE LIGHT COLORED PAINT)
35
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 REPLACE ALL STAINED CEILING TILES OVER 2ND FLOOR DINING AREA AND OVER OVENS AND PREP COOLER ALONG FRONT SERVICE LINE.
35
Lighting: required minimum foot-candles of light provided, fixtures shielded
Inspector notes: All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces. PROVIDE MORE ADEQUATE LIGHTING OVER BASEMENT PREP AND DISHWASHING AREAS. ALSO, REPLACE BROKEN LIGHT SHEILD IN BASEMENT IN FRONT OF WALK IN COOLER AND OVER REAR 1ST FLOOR HAND SINK NEAR REAR EXIT.
36
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. MUST INSTALL A BACK FLOW DEVICE AT THE SODA DISPENCER OR PROVIDE PROOF OF EXISTENCE.
38
Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored
Inspector notes: All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. MUST PROVIDE DESIGNATED AREA FOR EMPLOYEE BELONGINGS. MUST REMOVE POP CRATES AND PROVIDE ADDITIONAL SHELVING RACKS AND STORE ALL ITEMS 6 INCHES OFF FLOOR. RELOCATE SODA SYRUP DISPENCERS TO PREVENT STORAGE UNDER A WASTELINE OR PROVIDE BARRIER BETWEEN SYRUP DISPENCER AND WASTE LINE.
41
58
Jun 22, 2010
Complaint
4 minor violations.
View 4 violations
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: SEE REPORT FROM 4-2-2010.
32
Lighting: required minimum foot-candles of light provided, fixtures shielded
Inspector notes: SEE REPORT FROM 4-2-2010.
36
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: SEE REPORT FROM 4-2-2010.
38
Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored
Inspector notes: SEE REPORT FROM 4-2-2010.
41
82
Apr 2, 2010
Reinspection
5 minor violations.
View 5 violations
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: REPLACE BROKEN ELECTRICAL SOCKET COVER NEXT TO MOP SINK TO PREVENT INSECT AND RODENT HARBORAGE. MUST REPLACE TORN SCREEN TO OUTER REAR DOOR.
32
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: REPLACE BROKEN ELECTRICAL SOCKET COVER OVER REAR PREP TABLE ON 1ST FLOOR.
32
Lighting: required minimum foot-candles of light provided, fixtures shielded
Inspector notes: MUST REPLACE BURNED OUT LIGHT BULBS OVER BASEMENT PREP AREA TO PROVIDE MORE ADEQUATE LIGHTING.
36
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: MUST REPAIR BROKEN HAND SINK ALONG FRONT LINE NEAR SOUP HOT HOLDING UNIT.
38
Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored
Inspector notes: MUST BETTER ORGANIZE BASEMENT AND REMOVE ALL UNNECESSARY ITEMS. MUST STORE ALL ITEMS 6 INCHES OFF FLOOR.
41
78
Apr 1, 2010
Routine
7 minor violations.
View 7 violations
Facilities to maintain proper temperature
Inspector notes: All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. FOUND FRONT PREP COOLER AT IMPROPER TEMPERATURES RANGING BETWEEN 50-54 DEGREES F. MUST REPAIR OR ADJUST COOLER SO THAT IT MAINTAINS A TEMPERATURE OF 40 DEGREES F AND BELOW. CRITICAL CITATION ISSUED 7-38-005A.
2
Potentially hazardous food meets temperature requirement during storage, preparation display and service
Inspector notes: All cold food shall be stored at a temperature of 40F or less. FOUND POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES RANGING BETWEEN 50-53 DEGREES F. FOUND APPROXIMATELY 30LBS OF PHILLY STEAK,CHEESE,TURKEY BREAST,HAM,SALAMI,TUNA,CHICKEN STRIPS AND ROAST BEEF AT THE ABOVE MENTIONED TEMPERATURES. MUST MAINTAIN POTENTIALLY HAZARDOUS COLD FOODS AT 40 DEGREES F AND BELOW. CRITICAL CITATION ISSUED 7-38-005A.
3
Outside garbage waste grease and storage area; clean, rodent proof, all containers covered
Inspector notes: The area outside of the establishment used for the storage of garbage shall be clean at all times and shall not constitute a nuisance. FOUND OUTSIDE GARBAGE RECEPTACLE NOT INSECT AND RODENT PROOF. FOUND LID TO OUTSIDE GARBAGE CONTAINER WITH A LARGE CRACK/WHOLE DOWN THE LENGTH OF THE LID, CAUSING IT NOT TO BE INSECT AND RODENT PROOF. MUST REPLACE SAME. SERIOUS CITATION ISSUED 7-38-020.
19
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. REPLACE BROKEN ELECTRICAL SOCKET COVER NEXT TO MOP SINK TO PREVENT INSECT HARBORAGE. MUST REPLACE TORN SCREEN TO OUTER REAR DOOR.
32
Lighting: required minimum foot-candles of light provided, fixtures shielded
Inspector notes: All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces. MUST REPLACE BURNED OUT LIGHT BULBS OVER BASEMENT PREP AREA TO PROVIDE MORE ADEQUATE LIGHTING.
36
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. MUST REPAIR BROKEN HAND SINK ALONG FRONT LINE NEAR SOUP HOT HOLDING UNIT.
38
Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored
Inspector notes: All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. MUST BETTER ORGANIZE BASEMENT AND REMOVE ALL UNNECESSARY ITEMS. MUST STORE ALL ITEMS 6 INCHES OFF FLOOR.
41
70
Frequently Asked Questions
When was Subway last inspected?
The most recent health inspection at Subway on file is from Apr 2, 2015. The public record contains 15 inspections in total.
What is the most common violation at Subway?
Across the inspection record, “premises maintained free of litter” has been cited six times, more than any other issue at Subway.
Has Subway's inspection record improved over time?
Results have been roughly steady. Inspections at Subway have averaged around one violation per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Subway 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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