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

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: OBSERVED 2 REACH IN PREP COOLERS AT IMPROPER TEMPERATURES 47.4F AND 46.2F WITH POTENTIALLY HAZARDOUS FOODS (SLICED CHEESE AND SHELLED EGGS) INSIDE. INSTRUCTED TO PROVIDE COOLERS AT 40.0F OR BELOW. EQUIPMENT IS TAGGED HELD FOR INSPECTION. CRITICAL VIOLATION 7-38-005(A)

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: OBSERVED POTENTIALLY HAZARDOUS FOODS (SLICED CHEESE) AT IMPROPER TEMPERATURE 47.5F-51.2F WHILE STORED IN A REACH IN PREP COOLER. MANAGER VOLUNTARILY DISCARDED APPROXIMATELY 16LBS OF CHEESE VALUED AT $125. INSTRUCTED TO PROVIDE COLD POTENTIALLY HAZARDOUS FOODS AT 40.0F OR BELOW. CRITICAL VIOLATION 7-38-005(A)

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.

SOURCE OF CROSS CONTAMINATION CONTROLLED I.E. CUTTING BOARDS, FOOD HANDLERS, UTENSILS, ETC - Comments: OBSERVED FOOD HANDLERS CRACKING SHELLED EGGS THEN HANDLING READY TO EAT FOODS (TOAST, BREAD, COOKED SAUSAGE AND CHEESE) WITHOUT WASHING THEIR HANDS AFTER HANDLING THE SHELLED EGGS. INSTRUCTED TO WASH HANDS AFTER HANDLING RAW FOODS AND GOING TO HANDLE READY TO EAT FOODS. CRITICAL VIOLATION 7-38-005(A)

These activities introduce saliva and contaminants into food areas, potentially spreading bacteria and viruses to customers.

Food employees must not eat, drink, or use tobacco in food preparation areas.

Eating, drinking, tobacco use only in designated areas; Closed beverage containers with straw allowed in some areas; Proper tasting using clean utensil each time; No personal items in food prep areas.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: OBSERVED THE INTERIOR OF THE FRYER DOORS WITH ACCUMULATED GREASE, INTERIOR OF COOLERS, FREEZERS AND GASKETS WITH ACCUMULATED FOOD DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN THE EXTERIOR AND INTERIOR OF EQUIPMENT.

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.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: OBSERVED THE FLOOR UNDER THE FRYERS WITH ACCUMULATED GREASE AND THE FLOORS IN THE CORNERS WITH FOOD DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN THE FLOORS.

Damaged floors harbor bacteria and create safety hazards.

Floors must be smooth, cleanable, and maintained.

Smooth, non-porous in food areas; Properly sloped to drains; Coving at wall junctures; Kept clean; Good repair.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: OBSERVED THE FLOOR UNDER THE FRYERS WITH ACCUMULATED GREASE AND THE FLOORS IN THE CORNERS WITH FOOD DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN THE FLOORS.

Damaged floors harbor bacteria and create safety hazards.

Floors must be smooth, cleanable, and maintained.

Smooth, non-porous in food areas; Properly sloped to drains; Coving at wall junctures; Kept clean; Good repair.