WHITE CASTLE #61 Gets Conditional Pass on Health Inspection - Chicago Restaurant

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS. - Comments: POOR HYGIENIC PRACTICES. OBSERVED CERTIFIED MANAGER HANDLING READY TO EAT FOOD,TOUCHING NON-FOOD CONTACT SURFACES,INCLUDED HANDLING MONEY AND REGISTRAR, THAN GOING BACK TO TOUCHING READY TO EAT FOOD(MINI HAMBURGERS)WITHOUT CHANGING GLOVES NOR WASHING HANDS.EXPLAINED HAND WASHING PROCEDURE. CRITICAL VIOLATION: 7-38-010(A) HOOOO78533-10

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.

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS. - Comments: POOR HYGIENIC PRACTICES. OBSERVED CERTIFIED MANAGER HANDLING READY TO EAT FOOD,TOUCHING NON-FOOD CONTACT SURFACES,INCLUDED HANDLING MONEY AND REGISTRAR, THAN GOING BACK TO TOUCHING READY TO EAT FOOD(MINI HAMBURGERS)WITHOUT CHANGING GLOVES NOR WASHING HANDS.EXPLAINED HAND WASHING PROCEDURE. CRITICAL VIOLATION: 7-38-010(A) HOOOO78533-10

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.