Canvass Re-Inspection
Jan 15, 2026
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Chicago Department of Public Health, Jan 15, 2026 · Original Source
Restaurant · Chicago, IL
Subway
1510 N Cicero Ave
Last inspected Jan 15, 2026 · View Map ↗ · Compare ↗
Pass
Get the next inspection, free.
We'll email you when Subway has a new health inspection. No spam, one-click unsubscribe.
Own this restaurant? Add an inspection badge to your website · Inspection prep checklist
ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
4 inspectionsCanvass
Jan 8, 2026
Fail
4 recorded violations
notedCode 2Permits, training, and postings
Official wording
CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
Inspector’s notes
NO CITY OF CHICAGO CERTIFIED FOOD MANAGER ON SITE OR VALID DOCUMENTATION ON THE PREMISES WHILE TCS FOODS (DELI MEATS, MEATBALLS ETC.) ARE BEING PREPARED AND SERVED TO CUSTOMERS.INSTRUCTED PERSON-IN-CHARGE THAT A CITY OF CHICAGO CERTIFIED FOOD SERVICE MANAGER MUST BE ON THE PREMISES AT ALL TIMES WHEN (TCS FOODS) ARE PREPARED, HANDLED, AND/OR SERVED.INSTRUCTED TO COMPLY AND POST ORIGINAL CERTIFICATES AS REQUIRED.PRIORITY FOUNDATION VIOLATION 7-38-012, CITATION ISSUED.
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
More about paperwork, training, or posting issuesnotedCode 35Food temperature
Official wording
APPROVED THAWING METHODS USED
Inspector’s notes
OBSERVED IMPROPER THAWING BEING DONE ON FROZEN CHICKEN.THAWING MUST OCCUR WITH FOOD BEING PLACED IN THE WALK IN COOLER OVER NIGHT, OR UNDER COLD RUNNING WATER. INSTRUCTED TO MAINTAIN CORRECT THAWING PROCEDURES.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperaturenotedCode 48Cleaning and sanitizing
Official wording
WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
Inspector’s notes
OBSERVED THE THREE (3) COMPARTMENT SINK NOT MAINTAINED; NOT DRAINING PROPERLY OCCASIONALLY BACKING UP FROM OPEN SITE DRAIN UNDERNEATH SAID SINK.INSTRUCTED TO REPAIR PLUMBING ISSUE AND MAINTAIN.PRIORITY FOUNDATION VIOLATION 7-38-025, CITATION ISSUED.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsnotedCode 60Other
Official wording
PREVIOUS CORE VIOLATION CORRECTED
Inspector’s notes
PREVIOUS CORE VIOLATIONS NOT CORRECTED FROM INSPECTION REPORT#2610348 DATED: 01/13/2025 #53---5-501.17: **C** Toilet Room Receptacles, Covered OBSERVED NO TRASH COVER IN THE WASHROOM. INSTRUCTED TO PROVIDE. #58---2-102.13: **C** Allergen Training - All certified food service sanitation managers employed by a restaurant must receive or obtain training in basic allergen awareness principles within 30 days after employment and every 3 years thereafter. Training programs must be accredited by the American National Standards Institute or another reputable accreditation agency, in accordance with ASTM International E2659-09 (Standard Practice for Certificate Programs). OBSERVED NO FOOD ALLERGEN TRAINING CERTIFICATES FOR CITY OF CHICAGO FOOD MANAGERS. INSTRUCTED TO PROVIDE. INSTRUCTED TO CORRECT NOTED VIOLATIONS AND MAINTAIN BY 1.15.2026. PRIORITY FOUNDATION VIOLATION 7-42-090, CITATION ISSUED.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial record from Chicago Department of Public Health, Jan 8, 2026 · Original Source
Canvass
Jan 13, 2025
Pass w/ Conditions
4 recorded violations
notedCode 2Permits, training, and postings
Official wording
CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
Inspector’s notes
OBSERVED FACILITY WITH NO VALID CITY OF CHICAGO FOOD SERVICE MANAGER CERTIFICATE POSTED ONSITE AT THE TIME OF INSPRCTION. INSTRUCTED TO POST AND PROVIDE ORIGINAL CERTIFICATE. PRIORITY FOUNDATION VIOLATION 7-38-012. CITATION ISSUED.
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
More about paperwork, training, or posting issuesnotedCode 10Handwashing
Official wording
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
Inspector’s notes
OBSERVED NO HANDWASHING SIGNAGE AT HANDWASHING SINKS THROUGHOUT THE FACILITY. INSTRUCTED TO PROVIDE.
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
More about handwashing problemsnotedCode 53Cleaning and sanitizing
Official wording
TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
Inspector’s notes
OBSERVED NO TRASH COVER IN WASHROOM. INSTRUCTED TO PROVIDE.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsnotedCode 58Permits, training, and postings
Official wording
ALLERGEN TRAINING AS REQUIRED
Inspector’s notes
OBSERVED NO FOOD ALLERGEN TRAINING CERTIFICATES FOR CITY OF CHICAGO FOOD MANAGERS. INSTRUCTED TO PROVIDE.
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
More about paperwork, training, or posting issuesOfficial record from Chicago Department of Public Health, Jan 13, 2025 · Original Source
Canvass
Mar 14, 2024
Pass w/ Conditions
4 recorded violations
notedCode 53Cleaning and sanitizing
Official wording
TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
Inspector’s notes
OBSERVED NO COVERED RECEPTACLE IN THE TOILET ROOM. INSTRUCTED TO OBTAIN AND MAINTAIN.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsnotedCode 58Permits, training, and postings
Official wording
ALLERGEN TRAINING AS REQUIRED
Inspector’s notes
OBSERVED NEW CITY OF CHICAGO FOOD SERVICE MANAGER CERTIFICATES ON SITE WITH NO ALLERGEN TRAINING CERTIFICATION. INSTRUCTED THAT ALL CERTIFIED MANAGERS MUST OBTAIN AND PROVIDE ON SITE.
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
More about paperwork, training, or posting issuesnotedCode 22Food temperature
Official wording
PROPER COLD HOLDING TEMPERATURES
Inspector’s notes
OBSERVED TCS FOODS AT IMPROPER INTERIOR TEMPERATURE INSIDE THE PREP AREA AND WALK-IN STORAGE COOLER SUCH AS 5lbs OF TURKEY AT 49.5F AND 5lbs OF STEAK AT 52.5F. TCS FOODS WERE DISCARDED AND DENATURED, TOTAL COST $50. PRIORITY CITATION ISSUED #7-38-005.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperaturenotedCode 55Cleaning and sanitizing
Official wording
PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
Inspector’s notes
OBSERVED MOP LOCATED IN THE REAR IN A POSITION THAT DOES NOT ALLOW TO DRY PROPERLY AND PREVENT PEST HARBORAGE. MUST STORE MOP AFTER USE IN A MOUNTED POSITION THAT ALLOWS FOR AIR-DRYING WITHOUT SOILING AND PEST HARBORAGING.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsOfficial record from Chicago Department of Public Health, Mar 14, 2024 · Original Source