WHITE CASTLE #61 Fails 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 EMPLOYEE HANDLING MONEY/REGISTRAR,THAN WITHOUT HAND WASHING HANDS,GLOVED HIS HANDS AND PICKED UP A READY TO EAT FOOD:CHEESEBURGER TO WRAP FOR CUSTOMER.STOPPED THE PROCEDURE AND INSTRUCTED MANAGER ON DUTY,EMPLOYEE MUST WASH HANDS PRIOR TO GLOVE THEIR HANDS.MANAGER RESOLVED THE PROBLEM. CRITICAL VIOLATION: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.

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA - Comments: FOUND EXPOSED HAND SINK AT REAR PREP/DISH ROOM NOT ACCESSIBLE.INSIDE THE SAID SINK WAS A COLANDER WITH SOAKED ONIONS. UNABLE TO WASH HANDS.INSTRUCTED MANAGER EXPOSED HAND SINKS MUST BE ACCESSIBLE AT ALL TIMES FOR HAND WASHING. MANAGER DISCARDED THE ONIONS(2 POUNDS,VALUE 5 DOLLARS). RESOLVED ISSUE WITH EMPLOYEE. CRITICAL VIOLATION:7-38-030

Missing supplies prevent proper handwashing, forcing inadequate cleaning that spreads pathogens.

All handwashing sinks must have soap and hand drying provisions.

Soap in dispensers at each sink; Paper towels in dispensers or air dryers; Supplies maintained during all hours; Waste receptacles if paper towels used.

OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED - Comments: OUTSIDE GARBAGE AREA NOT MAINTAINED. WE OBSERVED GARBAGE AND GARBAGE BAGS WITH GARBAGE IN IT ON GROUND BEHIND AND BETWEEN THE GARBAGE CONTAINERS: DIRTY BLUE GLOVES,FOOD ,PAPER ETC.INSTRUCTED TO CLEAN AND MAINTAIN AREA.ALSO GARBAGE LID NOT COMPLETELY CLOSED.PARTIALLY OPENED.MUST KEEP LID COMPLETELY CLOSED. SERIOUS VIOLATION:7-38-020

Poor waste management attracts pests and creates breeding grounds for disease vectors.

Exterior waste areas must be clean and pest-proof.

Dumpsters on cleanable pad; Tight-fitting lids; Area kept clean; Grease containers covered; Regular pickup; No overflow.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: DIRTY AND POROUS CARDBOARD INSIDE THE SMALL REACH-IN COOLER UNDER THE FRONT COUNTER BY THE YOGURT MACHINE.NEED TO REMOVE.SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT SURFACE. BROKEN SPIGOT AT BOTTOM OF THE YOGURT MACHINE BY THE FRONT COUNTER,INSTRUCTED TO REPLACE. BROKEN RUBBER AROUND AND BETWEEN THE SERVING WINDOW BY THE POP MACHINE. NEED TO 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: DEEP FRYERS WITH EXCESS GREASE,INSTRUCTED TO CLEAN AND 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: DEEP FRYERS WITH EXCESS GREASE,INSTRUCTED TO CLEAN AND 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.