Subway Restaurant 1
Last inspected: Dec 3, 2010
78
Score
Going back to 2010, Subway Restaurant 1 has three inspections in the public record. Inspectors last stopped by on Dec 3, 2010. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit. Subway Restaurant 1's record stops at Dec 3, 2010, more than two years back, so current conditions may differ.
Violation counts have held steady across recent visits, averaging around six violations each.
“Food and non-food contact surfaces properly designed” accounts for the largest share of issues, appearing four times across the record.
The city-wide average sits at 81, which Subway Restaurant 1's 78 doesn't quite reach. The full picture is one of consistent compliance.
3
Inspections
0
Critical latest
0
Major latest
5
Minor latest
Inspection History
Dec 3, 2010
Tag Removal
5 minor violations.
View 5 violations
Clean multi-use utensils and single service articles properly stored: no reuse of single service articles
Inspector notes: INSTRUCTED MGMT TO PROERLY STORE ALL CLEAN MULTI-USE UTENSILS IN FRONT PREP AREA.
31
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..//INSTRUCTED MGMT TO INSTALL SPLASH GUARD BETWEEN REAR EXPOSED HAND BOWL & 3COMP. SINK.NEED LIDS ON ALL GARBAGE CANS IN FOOD PREP AREA WHEN NOT IN USE.
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..//SOME SHELVES IN COOLER NEED CLEANING.
33
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.NEED LIGHT SHIELDS ON ALL LIGHTS OVER FRONT PREP AREA.
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..//INSTRUCTED MGMT TO INSTALL HOOD VENTED OUT TO ROOF OVER ALL CONVECTION OVEN 7500BTU OR OVER IN FRONT PREP AREA./MUST REPAIR TOP OF FAUCET FOR MOP SINK BACK SIPHONAGE DEVICE.
38
78
Dec 2, 2010
Consultation
6 minor violations.
View 6 violations
Source of cross contamination controlled i.e. cutting boards, food handlers, utensils, etc
Inspector notes: All food shall be protected from contamination and the elements, and so shall all food equipment, containers, utensils, food contact surfaces and devices, and vehicles.//ICE MACHINE REMAIN TAG UP PER ORDER OF DEPT. OF HEALTH.TAG ON 11-24-2010
4
Clean multi-use utensils and single service articles properly stored: no reuse of single service articles
Inspector notes: Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use.//VIOLATION REMAINING SEE REPORT #391281
31
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.//VIOLATION REMAINING SEE REPORT #391281
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.//VIOLATION REMAINING SEE REPORT #391281
33
Lighting: required minimum foot-candles of light provided, fixtures shielded
Inspector notes: Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities.//VIOLATION REMAINING SEE REPORT #391281
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. 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.//VIOLATION REMAINING SEE REPORT #391281
38
74
Nov 24, 2010
Routine
7 minor violations.
View 7 violations
Source of cross contamination controlled i.e. cutting boards, food handlers, utensils, etc
Inspector notes: All food shall be protected from contamination and the elements, and so shall all food equipment, containers, utensils, food contact surfaces and devices, and vehicles.//MGMT & I OBSERVED BLACK MOLD IN TOP AREA OF ICE MACHINE WERE ICE IS MADE INSTRUCTED MGMT NOT TO USE MACHEN UNTIL REINSPECTED BY DEPT. OF HEALTH
4
Clean multi-use utensils and single service articles properly stored: no reuse of single service articles
Inspector notes: Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use.//INSTRUCTED MGMT TO PROERLY STORE ALL CLEAN MULTI-USE UTENSILS IN FRONT PREP AREA.
31
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.//INSTRUCTED MGMT TO INSTALL SPLASH GUARD BETWEEN REAR EXPOSED HAND BOWL & 3COMP. SINK.
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.///NEED LIDS ON ALL GARBAGE CANS IN FOOD PREP AREA WHEN NOT IN USE.
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.//SOME SHELVES IN COOLER NEED CLEANING.
33
Lighting: required minimum foot-candles of light provided, fixtures shielded
Inspector notes: Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities.//NEED LIGHT SHIELDS ON ALL LIGHTS OVER FRONT PREP AREA.
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.//INSTRUCTED MGMT TO INSTALL HOOD VENTED OUT TO ROOF OVER ALL CONVECTION OVEN 7500BTU OR OVER IN FRONT PREP AREA./MUST REPAIR TOP OF FAUCET FOR MOP SINK BACK SIPHONAGE DEVICE.
38
70
Frequently Asked Questions
When was Subway Restaurant 1 last inspected?
The most recent health inspection at Subway Restaurant 1 on file is from Dec 3, 2010. The public record contains three inspections in total.
What is the most common violation at Subway Restaurant 1?
Across the inspection record, “food and non-food contact surfaces properly designed” has been cited four times, more than any other issue at Subway Restaurant 1.
Has Subway Restaurant 1's inspection record improved over time?
Results have been roughly steady. Inspections at Subway Restaurant 1 have averaged around six violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Subway Restaurant 1 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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