Subway
Last inspected: Jun 14, 2010
78
Score
The Subway located at 1129 N Western Ave in Chicago, IL had its most recent inspection on June 14, 2010, which was categorized as low risk with a score of 78. This inspection noted five minor violations. Across three scored inspections, this Subway has generally maintained a low-risk status.
3
Inspections
0
Critical latest
0
Major latest
5
Minor latest
Inspection History
Jun 14, 2010
Routine
5 minor violations.
78
Jan 22, 2010
Reinspection
2 minor violations.
90
Jan 8, 2010
Routine
4 minor violations.
82
Violations — Jun 14, 2010 Inspection
* 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.FOUND NO CERTIFIED FOOD MANAGER ON DUTY WHILE PREPARING,SERVING SANDWICHES DURING THIS INSPECTION.
21
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 ALL RUSTED SHELVING ABOVE 3 COMP SINK.
32
Toilet room doors self closing: dressing rooms with lockers provided: complete separation from living/sleeping quarters
Inspector notes: Toilet rooms shall be completely enclosed and shall be vented to the outside air or mechanically ventilated.TOILET ROOM DOOR MUST BE SELF CLOSING.
37
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health.SLOW DRAINING AT FRONT EXPOSED HANDSINK.
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.REMOVE ALL UNNECESSARY ARTICLES FROM BACK ROOM,ELEVATE ALL ITEMS STORED 6" OFF FLOOR.
41
Priority (Critical)
Priority Foundation (Major)
Core (Minor)
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