WHITE CASTLE #53 Gets Conditional Pass on Health Inspection - Chicago Restaurant

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: REACH IN COOLER USED FOR EGGS MAINTAINING IMPROPER AIR TEMPERATURE OF 45.8F.OBSERVED DOOR OPEN AND NOT BEING CLOSED AFTER EACH USE AND GASKET/DOOR IN POOR REPIR.AFTER CLOSING DOOR COOLER TEMPERATURE TAKEN,COOLER WENT DOWN TO 43.7F.MUST NOT USE. CDI.MUST USE ADDIONAL COOLER ON PREMISES THATS 40F OR BELOW.MUST MAINTAIN 40F OR BELOW.CRITICAL VIOLATION ISSUED 7-38-005A

Lack of certification indicates potential gaps in food safety knowledge, increasing risk of improper food handling and foodborne illness.

Valid City of Chicago Food Service Sanitation Certificate required and must be posted.

Certificate must be: Current and valid; Posted conspicuously in public view; Held by person in charge during all operating hours; Renewed before expiration date.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: FOUND EGGS INSIDE REACH IN COOLER MAINTAINED AT IMPROPER TEMPERATURES OF ,(45.7F-50.3F) COOLER DOOR NOT BEING CLOSED/OPEN.MUST MAINTAIN COLD FOODS/POTENTIALLY HAZARDOUS FOODS AT 40F OR BELOW.APPROX 33LBS/$10.00.EGGS DISGARDED BY MANAGER.CRITICAL VIOLATION ISSUED 7-38-005A

Ill food workers cause 70% of foodborne outbreaks. Proper reporting prevents transmission of Norovirus, Hepatitis A, Salmonella, and other serious diseases.

All food employees must understand and follow health reporting requirements and food safety responsibilities.

Employees must: Report illness symptoms and exposures; Be excluded/restricted when ill; Understand their role in preventing foodborne illness; Follow proper hygiene practices; Have signed health policy on file.

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS. - Comments: OBSERVED FOOD HANDLERS NOT WASHING HANDS WHEN HANDLING READY TO EAT FOODS, PULLING BREAD BUNS FROM PACKAGING,(MAKING SANDWICHES).MANAGER WHILE MAKING SANDWICHES FOR ORDERS PICKED UP SOME KEYS FROM DRIVE THRU AREA AND CONTINUE TO MAKE SANWHICHES.2 OTHER FOOD HANDLERS SWITCHE BACK AND FORTH FROM DRIVE THRU,FRONT COUNTER ,HANDLING MONEY, TO MAKING SANDWICHES AGAIN,CHANGING GLOVES BUT NEVER WASHING HANDS BEFORE CHANGING GLOVES,POOR HYIGENIC PRACTICES.INSTRUCTED FOOD HANDLER TO WASH HANDS AFTER EACH ACTIVITY. -CDI CRITICAL VIOLATION ISSUED 7-38-010 A.

Hands are #1 vehicle for pathogen transfer. Bare hand contact with ready-to-eat foods causes majority of foodborne outbreaks.

Proper handwashing and no bare hand contact with ready-to-eat foods.

Wash hands for 20 seconds with soap and warm water; Use utensils, deli tissue, or gloves for ready-to-eat foods; Wash hands after restroom, handling raw foods, touching face/hair, and between tasks.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: GASKET/DOOR ON REACH IN COOLER FOR EGG STORAGE IN POOR REPAIR.MUST REPLACE.

Unapproved processes may lack critical safety controls.

Variance required before conducting specialized food processes.

Submit application to CDPH; Include HACCP plan; Await approval before starting; Maintain all required records.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: INTERIOR PANEL OF ICE MACHINE NOT CLEAN.MUST CLEAN/MAINTAIN.

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.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: INTERIOR PANEL OF ICE MACHINE NOT CLEAN.MUST CLEAN/MAINTAIN.

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.