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

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA - Comments: FOUND NO HANDSOAP AT THE EXPOSED HANDWASH SINK IN THE FOOD PREP AREA FOR HANDWASHING. MANAGER ON DUTY STATED THAT THEY MUST BE OUT AS SHE COULDN'T FIND ANY TO REFILL THE DISPENSER. HANDSOAP WAS FOUND IN THE EMPLOYEE WASHROOMS IN PREP AREA. INSTRUCTED TO GET HANDSOAP FROM THE NEAREST STORE UNTIL TRUCK COMES IN WITH SOAP AND MAINTAIN AT ALL TIMES. CRITICAL VIOLATION 7-38-030 ISSUED.

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.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: MUST CLEAN AND MAINTAIN THE FOLLOWING: INTERIORS OF ALL REFRIGERATION AND FREEZER UNITS, EXTERIOR SURFACES OF COOKING EQUIPMENT (GRILLS, FRYERS), INTERIOR BOTTOM OF FRYERS TO REMOVE GREASE, UNDER COUNTERS, STORAGE SHELVES ETC.

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: MUST CLEAN FLOORS AND FLOOR DRAINS THROUGHOUT PREP AREA UNDER AROUND AND BEHIND KITCHEN EQUIPMENT INCLUDING SINKS.

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.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: MUST CLEAN FLOORS AND FLOOR DRAINS THROUGHOUT PREP AREA UNDER AROUND AND BEHIND KITCHEN EQUIPMENT INCLUDING SINKS.

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.