WHITE CASTLE #63 Gets Conditional Pass on Health Inspection - Chicago Restaurant

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: FOUND PREP COOLER AT 47.4F. INSTRUCTED TO REPAIR AND MAINTAIN 40.0F OR LESS. CRITICAL VIOLATION 7-38-005(A), CITATION ISSUED. REPAIRMAN ARRIVED BEFORE WE LEFT PREMISES; GOT UNIT DOWN TO 38.8F.

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: FOUND GRILLED CHICKEN IN PREP COOLER AT 48.9F. INSTRUCTED TO DISCARD FOOD AND MAINTAIN COLD FOOD AT 40.0F OR LESS. DISCARDED 10LBS OF CHICKEN VALUED AT $110. CRITICAL VIOLATION 7-38-005(A), 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.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: CLEAN AND MAINTAIN THE FOLLOWING: INTERIOR AND EXTERIOR OF FRYERS WITH GREASE AND FOOD DEBRIS. ALSO, INTERIOR OF COOLERS WITH FOOD DEBRIS. 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.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: FLOORS UNDER AND BEHIND ALL EQIPMENT WITH FOOD DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN.

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.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: MUST CLEAN CEILING VENTS THROUGHOUT TO REMOVE DUST OBSERVED.

Damaged surfaces cannot be properly cleaned and may harbor pests.

Walls and ceilings must be smooth, cleanable, and in good repair.

Smooth, washable surfaces in food areas; Light colored; No holes or cracks; Clean and maintained.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: FOUND PLUMBING UNDER THE MIDDLE COMPARTMENT OF THE 3 COMPARTMENT SINK LEAKING. INSTRUCTED TO REPAIR AND MAINTAIN ALL PLUMBING.

Pests spread numerous diseases through contamination.

No pests or animals allowed in facility.

No evidence of pests; No live animals except service animals; Effective pest control program.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: FOUND PLUMBING UNDER THE MIDDLE COMPARTMENT OF THE 3 COMPARTMENT SINK LEAKING. INSTRUCTED TO REPAIR AND MAINTAIN ALL PLUMBING.

Pests spread numerous diseases through contamination.

No pests or animals allowed in facility.

No evidence of pests; No live animals except service animals; Effective pest control program.