WHITE CASTLE #55 Passes Health Inspection - Chicago Restaurant

WIPING CLOTHS: PROPERLY USED & STORED - Comments: ALL WORN SRUB PADS IN NEED OF REPLACING MORE OFTEN. INSTRUCTED TO CORRECT AND MAINTAIN

Contaminated cloths spread bacteria across multiple surfaces.

Wiping cloths must be properly sanitized and stored.

Store in sanitizer between uses (200ppm quat or 50-100ppm chlorine); Separate cloths for food and non-food surfaces; Test sanitizer concentration.

IN-USE UTENSILS: PROPERLY STORED - Comments: ICE SCOOP MAY NOT BE STORED IN ICE. SCOOP MUST BE STORED IN A CLEAN CONTAINER HANDLE UP AT ALL TIMES. INSTRUCTED TO CORRECT AND MAINTAIN

Improper storage contaminates utensils between uses.

In-use utensils must be properly stored between uses.

Store in food with handle out; On clean surface; In running water; In water at 135°F or above.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: RUBBER GASKETS ON REACH IN COOLERS IN NEED OF REPAIR WHERE WORN. IN NEED OF CLEANING AT REACH IN COOLERS. INSTRUCTED TO CORRECT 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 FOLLOWING IN NEED OF CLEANING: ALL FRYERS, ALL WHEELS ON FRYERS, GRILLS AND GRILL AREA, ALL RECH IN COOLERS AND SIDE, HANDLES OF REACH IN COOLERS. INSTRUCTED TO DETAIL CLEAN TO REMOVE ALL GREASE AND FOOD BUILD UP. CORRECT 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.

GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED - Comments: ALL HANDSINKS MUST HAVE WASTE CAN TO DISPOSE OF USED PAPER TOWEL. INSTRUCTED TO CORRECT AND MAINTAIN

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.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: FLOORS THROUGHOUT IN NEED OF DETAIL CLEANING. CLEANING IN CORNERS, UNDER SHELVING UNITS, UNDER EQUIPMENT AND BEHIND ICE MACHINE. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN

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.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: AIR VENTS INNEED OF DETAIL CLEANING TO REMOVE ALL DUST BUILD UP. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN

Poor ventilation causes condensation and grease buildup; inadequate lighting hides contamination.

Proper ventilation and lighting required throughout.

Ventilation prevents condensation; Adequate lighting for operations; Fixtures shielded; Hoods over cooking equipment.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: AIR VENTS INNEED OF DETAIL CLEANING TO REMOVE ALL DUST BUILD UP. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN

Poor ventilation causes condensation and grease buildup; inadequate lighting hides contamination.

Proper ventilation and lighting required throughout.

Ventilation prevents condensation; Adequate lighting for operations; Fixtures shielded; Hoods over cooking equipment.