Restaurant · Chicago, IL

Subway 42180

Name: Subway 42180
Address: 347 N La Salle St, Chicago, IL

347 N La Salle St

Last inspected Feb 20, 2026 · View Map ↗ · Compare ↗

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More issues recentlyThe latest inspection recorded more violations than the one before it. Review the dated records below.

The full inspection history

3 inspections

Canvass

Feb 20, 2026

Pass

3 recorded violations

notedCode 56Facility maintenance

Official wording

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED

Inspector’s notes

OBSERVED BUILD UP OF ICE ON VENT IN WALK-IN COOLER. INSTRUCTED TO CORRECT AND MAINTAIN IN GOOD CONDITION.

In plain English

Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.

More about building upkeep issues

notedCode 57Permits, training, and postings

Official wording

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING

Inspector’s notes

OBSERVED NO FOOD HANDLER CERTIFICATES FOR NON-MANAGERS. INSTRUCTED ALL EMPLOYEES MUST COMPLETE FOOD HANDLER TRAINING AND MAINTAIN RECORDS THEREOF ON SITE AT ALL TIMES.

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 issues

notedCode 58Permits, training, and postings

Official wording

ALLERGEN TRAINING AS REQUIRED

Inspector’s notes

OBSERVED MANAGER ON DUTY WITHOUT ALLERGEN TRAINING. INSTRUCTED ALL EMPLOYEES HOLDING CITY OF CHICAGO FOODSERVICE MANAGER CERTIFICATE MUST COMPLETE ALLERGEN TRAINING AND MAINTAIN RECORDS THEREOF ON SITE AT ALL TIMES.

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 issues

Official record from Chicago Department of Public Health, Feb 20, 2026 · Original Source

Canvass

Jan 29, 2025

Pass

2 recorded violations

notedCode 55Cleaning and sanitizing

Official wording

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

Inspector’s notes

OBSERVED DAMAGED FLOOR TILES THROUGHOUT FACILITY. OBSERVED DAMAGED FLOOR TILES UNDERNEATH THREE COMPARTMENT SINK, IN FRONT OF UTILITY SINK AND IN HALLWAY LEADING TO REAR PREP IN FRONT OF RED DOOR ON NORTHSIDE OF FACILITY. INSTRUCTED TO REPLACE DAMAGED FLOOR TILES FOR EASE OF CLEANABILITY. OBSERVED MISSING CEILING TILES ABOVE WALK IN COOLER. INSTRUCTED TO REPLACE MISSING CEILING TILES ABOVE WALK IN COOLER.

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 problems

notedCode 56Facility maintenance

Official wording

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED

Inspector’s notes

OBSERVED NON WORKING LIGHTS IN FACILITY. OBSERVED NONWORKING LIGHTS IN REAR PREP ABOVE WALK IN COOLER, ABOVE SHELF WHERE SINGLE USE ITEMS ARE STORED AND IN FRONT PREP ABOVE SLICER. INSTRUCTED TO REPAIR OR REPLACE ALL NON WORKING LIGHTS IN FACILITY.

In plain English

Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.

More about building upkeep issues

Official record from Chicago Department of Public Health, Jan 29, 2025 · Original Source

Canvass

Mar 8, 2024

Pass w/ Conditions

4 recorded violations

notedCode 22Food temperature

Official wording

PROPER COLD HOLDING TEMPERATURES

Inspector’s notes

OBSERVED COLD TCS FOODS HELD AT IMPROPER TEMPERATURES RANGING BETWEEN 45.3-59.2F(SLICED TOMATOES 50.9F, SHREDDED LETTUCE 51.1F, CHICKEN 57.0F, CHICKEN 52.9F, ROAST BEEF 57.4F, HAM 47.7F, TURKEY 50.2F, PEPPERONI 53.2F, SALAMI 51.6F, BACON 59.2F, ROAST BEEF 56.3F, ROAST BEEF 55.0F, COLD CUT 52.7, PEPPER JACK CHEESE 52.0F, PROVOLONE 51.1F, AMERICAN CHEESE 50.7F, MOZZARELLA CHEESE 52.3F, PROVOLONE CHEESE 51.1F, TUNA 45.3 AND SPINACH 50.2F . INSTRUCTED ALL COLD TCS FOOD MUST BE HELD AT 41F OR BELOW. CORRECTED ON SITE MANAGER VOLUNTARILY DISCARDED AND DENATURED FOOD VALUED AT $126 WEIGHING 7LBS. PRIORITY VIOLATION 7-38-005 CITATION ISSUED

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 temperature

notedCode 33Food temperature

Official wording

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL

Inspector’s notes

OBSERVED THREE COLD HOLDING UNITS USED TO HOLD COLD TCS FOODS AT IMPROPER AMBIENT TEMPERATURES OF 46.9F, 52.0F AND 48.2F.(COLD HOLDING TABLES 46.9F AND 52.0F AND TWO DOOR COLD HOLDING UNIT 48.2F) INSTRUCTED ALL COLD HOLDING UNITS MUST BE MAINTAINED AT 41F OR BELOW. CORRECTED ON SITE HELD FOR INSPECTION TAG PLACED ON TWO DOOR COLD HOLDING UNIT. CORRECTED ON SITE TWO COLD HOLDING TABLES REACHED PROPER AMBIENT TEMPERATURES OF 39.7F AND 38.5F BEFORE CONCLUSION OF INSPECTION. PRIORITY VIOLATION 7-38-005 CITATION ISSUED

In plain English

More about food kept at an unsafe temperature

notedCode 56Facility maintenance

Official wording

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED

Inspector’s notes

OBSERVED NON WORKING LIGHT IN WESTSIDE REAR DRY STORAGE AREA ABOVE SHELVING. INSTRUCTED TO REPAIR LIGHT IN SAID AREA OF REAR DRY STORAGE AREA.

In plain English

Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.

More about building upkeep issues

notedCode 51Water, plumbing, and sewage

Official wording

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

Inspector’s notes

OBSERVED LEAKING FAUCET OF HANDWASHING SINK IN REAR PREP/DISHWASHING AREA. INSTRUCTED TO REPAIR LEAKING FAUCET IN REAR PREP/DISHWASHING AREA.

In plain English

The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.

More about water, plumbing, or sewage problems

Official record from Chicago Department of Public Health, Mar 8, 2024 · Original Source