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

PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES - Comments: THE PERSON IN CHARGE (PIC) DOES NOT HAVE A CITY OF CHICAGO FOOD SANITATION CERTIFICATE. INSTRUCTED TO HAVE ALL PIC WITH A VALID CITY OF CHICAGO FOOD SANITATION CERTIFICATE. PRIORITY FOUNDATION VIOLATION

Without knowledgeable supervision, critical food safety practices may be overlooked, significantly increasing risk of foodborne illness outbreaks affecting multiple customers.

The person in charge must be present during all hours of operation, hold valid certification, and demonstrate food safety knowledge.

Person in charge must: Be present during all operating hours; Hold valid City of Chicago Food Service Sanitation Certificate; Demonstrate knowledge of foodborne disease prevention, HACCP principles, and Code requirements; Ensure employee compliance with food safety practices.

CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE - Comments: FOUND NO VALID CITY OF CHICAGO FOOD SANITATION CERTIFICATE POSTED NOR A CERTIFIED FOOD MANAGER ON SITE WHILE PREPARING/SERVING TCS FOODS (I.E. BURGERS, DAIRY, CHICKEN, ETC.). INSTRUCTED TO HAVE BOTH ON SITE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION 7-38-012 CITATION ISSUED.

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.

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: FOUND NO EMPLOYEE HEALTH POLICY ON SITE. INSTRUCTED TO IMPLEMENT A POLICY WHERE ALL FOOD/CONDITIONAL EMPLOYEES ACKNOWLEDGES THEIR RESPONSIBILITIES IN REPORTING ANY ILLNESSES TRANSMISSIBLE THROUGH FOOD. PRIORITY FOUNDATION VIOLATION 7-38-010 NO CITATION ISSUED.

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.

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS - Comments: FOUND NO PROCEDURES OR CLEAN UP KIT FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS ON SITE. INSTRUCTED TO PROVIDE BOTH, MAINTAIN SAME. PRIORITY FOUNDATION VIOLATION 7-38-005 NO CITATION ISSUED

Vomit and diarrhea contain millions of viral particles. One incident can contaminate entire facility and cause outbreak affecting dozens.

Written procedures required for cleaning bodily fluid events to prevent disease transmission.

Written procedure must address: Isolating contaminated area; Removing and discarding affected food; Using proper PPE; Cleaning and sanitizing with appropriate concentration; Proper disposal of contaminated materials.

THERMOMETERS PROVIDED & ACCURATE - Comments: FOUND NO METAL STEMMED THERMOMETERS FOR INTERNAL TEMPERATURE TAKING OF TCS FOODS. INSTRUCTED TO PROVIDE AND MAINTAIN METAL STEM THERMOMETERS. PRIORITY FOUNDATION VIOLATION 7-38-005 NO CITATION ISSUED.

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: THE WASHBOWLS IN THE TOILET ROOMS NEED RECAULKING. INSTRUCTED TO RECAULK AROUND WASHBOWLS AND MAINTAIN.

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: THE INTERIOR/EXTERIOR OF THE DEEP FRYERS WITH THICK, ENCRUSTED GREASE, FOOD AND DIRT. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.

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.

TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED - Comments: THE INTERIOR OF BOTH TOILET BOWLS IN BOTH TOILET ROOMS ARE IN SERIOUS NEED OF CLEANING TO REMOVE FECAL MATTER AND URINE STAINS. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN TOILET ROOMS.

Inadequate facilities lead to poor hygiene and contamination.

Toilet rooms must be properly equipped and maintained.

Self-closing doors; Toilet paper; Covered waste receptacles; Handwashing supplies; Cleaned regularly; Proper ventilation.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: FOUND THE INTERIOR OF THE FLOOR DRAINS AND FLOORS IN THE CORNERS, UNDER/AROUND THE DEEP FRYER, COOLERS/FREEZERS, SINKS, IN THE BASEMENT AND TOILET ROOMS WITH DEBRIS, FOOD, GREASE BUILD UP. ALSO, THE WALLS AND CEILING AROUND THE COOKING/COOLING EQUIPMENT WITH FOOD SPLATTER, DIRT AND DUST. INSTRUCTED TO DETAIL CLEAN THE FLOOR DRAINS, FLOORS, WALLS AND CEILING. MAINTAIN ALL.

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: FOUND THE INTERIOR OF THE FLOOR DRAINS AND FLOORS IN THE CORNERS, UNDER/AROUND THE DEEP FRYER, COOLERS/FREEZERS, SINKS, IN THE BASEMENT AND TOILET ROOMS WITH DEBRIS, FOOD, GREASE BUILD UP. ALSO, THE WALLS AND CEILING AROUND THE COOKING/COOLING EQUIPMENT WITH FOOD SPLATTER, DIRT AND DUST. INSTRUCTED TO DETAIL CLEAN THE FLOOR DRAINS, FLOORS, WALLS AND CEILING. MAINTAIN ALL.

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.