WHITE CASTLE SYSTEM, INC Gets Conditional Pass on Health Inspection - Chicago Restaurant

CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE - Comments: OBSERVED NO ONE ON SITE WITH A CITY OF CHICAGO CERTIFIED FOOD MANAGER CERTIFICATE WHILE TIME/TEMPERATURE CONTROLLED FOODS ARE BEING SERVED INCLUDING CHICKEN AND BEEF. PRIORITY FOUNDATION VIOLATION 7-38-012.

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.

PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED COOLER CONTAINING TIME/TEMPERATURE CONTROLLED FOODS INCLUDING CHEESE FOR BURGERS AND SANDWICHES AT 58F. 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: OBSERVED COOLER CONTAINING TIME/TEMPERATURE CONTROLLED FOODS INCLUDING CHEESE FOR BURGERS AND SANDWICHES AT 57F. COOLER WAS TAGGED DURING INSPECTION. 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.

THERMOMETERS PROVIDED & ACCURATE - Comments: OBSERVED NO THERMOMETER WITHIN SMALL REACH IN COOLER ON COOKING LINE. INSTALL AND MAINTAIN WORKING THERMOMETERS.

Inadequate lighting prevents detection of contamination and pests.

Adequate protected lighting required in all areas.

50 foot-candles at prep surfaces; 20 foot-candles at 30 inches in storage; Shielded bulbs over exposed food; Clean fixtures.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: OBSERVED GASKETS ON ALL REACH IN COOLERS NEED TO BE CLEANED AND MAINTAINED. OBSERVED PLASTIC TIES CAN NOT BE USED TO REPAIR SHELF ON REACH IN FREEZERS. REPAIR PROPERLY AND MAINTAIN.

Accumulated soil attracts pests and harbors bacteria.

All surfaces must be kept clean.

Clean equipment interiors and exteriors; Walls, ceilings, floors clean; Remove grease and debris; Clean as often as necessary.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: OBSERVED GASKETS ON ALL REACH IN COOLERS NEED TO BE CLEANED AND MAINTAINED. OBSERVED PLASTIC TIES CAN NOT BE USED TO REPAIR SHELF ON REACH IN FREEZERS. REPAIR PROPERLY AND MAINTAIN.

Accumulated soil attracts pests and harbors bacteria.

All surfaces must be kept clean.

Clean equipment interiors and exteriors; Walls, ceilings, floors clean; Remove grease and debris; Clean as often as necessary.