WHITE CASTLE #21 Gets Conditional Pass on Health Inspection - Chicago Restaurant

PROPER COLD HOLDING TEMPERATURES - Comments: FOUND TCS FOODS AT IMPROPER TEMPERATURE REQUIREMENT DURING STORAGE INSIDE REACH-IN COOLER (AIR TEMPERATURE OF 46.8F). NOTED SLICED CHEESE INTERNAL TEMPERATURE OF 48.7F/47.5F/46.4F. INSTRUCTED MANAGER, TCS FOODS MUST MAINTAIN COLD HOLDING TEMPERATURE OF 41.0F OR BELOW AND HOT HOLDING TEMPERATURE OF ABOVE 135.OF. MANAGER DISCARDED THE SAID FOOD PRODUCTS. TOTAL VALUE $100.00, TOTAL WEIGHT 15 LBS. PRIORITY VIOLATION 7-38-005 NO CITATION ISSUED

Temperatures below 135°F allow bacteria to multiply, especially spore-formers that survive cooking.

Hot foods must be held at 135°F or above.

Maintain 135°F or above; Check temperatures regularly; Proper hot holding equipment; Cannot reheat in hot holding units.

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: FOUND REACH-IN COOLER WITH TCS FOODS NOT MAINTAINING PROPER TEMPERATURE (AIR TEMPERATURE OF 46.8F). INSTRUCTED MANAGER COOLERS WITH TCS FOODS MUST MAINTAIN COLD HOLDING TEMPERATURE OF 41.0F. INSTRUCTED TO FIX. ALSO NOTED UNABLE TO CLOSE THE DOOR PROPERLY DUE TO BROKEN RUBBER GASKET. MUST REPAIR. REACH-IN COOLER IS TAGGED "HELD FOR INSPECTION". INSTRUCTED NOT TO USE UNTIL REPAIRED. SEE COMMENTS BELOW. PRIORITY VIOLATION 7-38-005 NO CITATION ISSUED.

Dirty equipment harbors bacteria and attracts pests.

All equipment and utensils must be clean and properly maintained.

Equipment clean to sight and touch; Free of food debris and grease; Maintained in good repair; Stored properly when clean.

THERMOMETERS PROVIDED & ACCURATE - Comments: INSTRUCTED TO PROVIDE THERMOMETER VISIBLE INSIDE ALL COOLERS.

Inadequate lighting prevents detection of contamination and pests.

Adequate protected lighting required in all areas.

50 foot-candles at prep surfaces; 20 foot-candles at 30 inches in storage; Shielded bulbs over exposed food; Clean fixtures.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: INSTRUCTED TO REPLACE MISSING KITCHEN HOOD FILTERS ABOVE FRYER AND GRILL.

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: INSTRUCTED TO DETAIL CLEAN AND MAINTAIN COUNTER TOP BEHIND HEATING EQUIPMENT WITH GREASE AND DRIED FOOD DEBRIS.

Accumulated soil attracts pests and harbors bacteria.

All surfaces must be kept clean.

Clean equipment interiors and exteriors; Walls, ceilings, floors clean; Remove grease and debris; Clean as often as necessary.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: INSTRUCTED TO REPAIR HEAVY LEAKY FAUCET NECK AT ONE COMPARTMENT SINK (NEXT TO HAND SINK) IN PREP/COOKING AREA.

Backflow can contaminate entire water supply with sewage or chemicals.

Plumbing must be properly installed with backflow prevention.

Air gaps at fixtures; Backflow preventers on connections; No cross-connections; Annual testing of devices; Proper drainage.

GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED - Comments: INSTRUCTED TO CLEAN AND MAINTAIN REAR OUTSIDE GARBAGE DUMPSTER AREA. NOTED SOME LITTER ON GROUND.

Poor waste management attracts pests and creates contamination sources.

Refuse must be properly contained and removed.

Leak-proof, pest-proof containers; Tight-fitting lids; Clean storage areas; Frequent removal; Containers cleaned.

GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED - Comments: INSTRUCTED TO CLEAN AND MAINTAIN REAR OUTSIDE GARBAGE DUMPSTER AREA. NOTED SOME LITTER ON GROUND.

Poor waste management attracts pests and creates contamination sources.

Refuse must be properly contained and removed.

Leak-proof, pest-proof containers; Tight-fitting lids; Clean storage areas; Frequent removal; Containers cleaned.