WHITE CASTLE #64 Fails Health Inspection - Chicago Restaurant

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: NOTED NO EMPLOYEE HEALTH POLICY ON SITE AT TIME OF INSPECTION FOLOOWING THE NEW CODW GUIDELINES MUST PROVIDE AND MAINTAIN. PRIORITY FOUNDATION

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.

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS - Comments: UNABLE TO PROVIDE PROCEDURE FOR CLEANING UP VOMIT AND DIARRHEA. MUST PROVIDE PRIORITY FOUNDATION

Vomit and diarrhea contain millions of viral particles. One incident can contaminate entire facility and cause outbreak affecting dozens.

Written procedures required for cleaning bodily fluid events to prevent disease transmission.

Written procedure must address: Isolating contaminated area; Removing and discarding affected food; Using proper PPE; Cleaning and sanitizing with appropriate concentration; Proper disposal of contaminated materials.

PROPER COLD HOLDING TEMPERATURES - Comments: FOUND POTENTIALLY HAZARDOUS FOODS IN REACH IN COOLER AT IMPROPER TEMPERATURE. 90 EGGS AT 48-50 DEGREES, 46 CARTONS OF ORANGE JUICE AT 50 DEGREES. ALL PRODUCTS WERE DISCARDED AND DENATURED AT THIS TIME. TOTAL VALUE $148 20 POUNDS PRIORITY VIOLATION 7-38-005

Temperatures below 135°F allow bacteria to multiply, especially spore-formers that survive cooking.

Hot foods must be held at 135°F or above.

Maintain 135°F or above; Check temperatures regularly; Proper hot holding equipment; Cannot reheat in hot holding units.

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: FOUND REACH IN COOLER AT IMPROPER TEMPERATURE OF 50.8 DEGREES AIR TEMPERATURE. UNIT IS BEING TAGGED HELD FOR INSPECTION AT THIS TIME INSTRUCTED MANAGEMENT NOT TO USE UNTIL REINSPECTED BY CDPH PRIORITY VIOLATION 7-38-005

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.

INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: FOUND APPROXIMATELY 50-55 FRUIT FLIES IN 3 COMPARTMENT SINK AREA, MOP SINK AREA, AND SODA STATION. INSTRUCTED MANAGER TO CONTACT EST CONTROL FOR SERVICE AND CLEAN, SANITIZE AL AREAS. PRIORITY FOUNDATION VIOLATION 7-38-020(A)

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.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: RUBBER GASKETS ON REACH IN COOLER IN NEED OF REPLACING WHERE TORN MUST 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.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: FLOORS UNDER 3 COMPARTMENT SINK IN NEED OF CLEANING TO REMOVE ALL FOOD BUILD UP, FLOORS UNDER AND AROUND ALL COOKING EQUIPMENT IN NEED OF CLEANING TO REMOVE ALL FOOD AND GREASE BUILD UP , AND FLOORS IN WALK IN FREEZER IN NEED OF DETAIL CLEANING TO REMOVE ALL FOOD SPILLS AND ICE BUILD UP. INSTRUCTED TO CLEAN AND MAINTAIN AT ALL TIMES.

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.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: FLOORS UNDER 3 COMPARTMENT SINK IN NEED OF CLEANING TO REMOVE ALL FOOD BUILD UP, FLOORS UNDER AND AROUND ALL COOKING EQUIPMENT IN NEED OF CLEANING TO REMOVE ALL FOOD AND GREASE BUILD UP , AND FLOORS IN WALK IN FREEZER IN NEED OF DETAIL CLEANING TO REMOVE ALL FOOD SPILLS AND ICE BUILD UP. INSTRUCTED TO CLEAN AND MAINTAIN AT ALL TIMES.

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.