White Castle #55

WIPING CLOTHS: PROPERLY USED & STORED

ALL WORN SRUB PADS IN NEED OF REPLACING MORE OFTEN. INSTRUCTED TO CORRECT AND MAINTAIN

IN-USE UTENSILS: PROPERLY STORED

ICE SCOOP MAY NOT BE STORED IN ICE. SCOOP MUST BE STORED IN A CLEAN CONTAINER HANDLE UP AT ALL TIMES. INSTRUCTED TO CORRECT AND MAINTAIN

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

RUBBER GASKETS ON REACH IN COOLERS IN NEED OF REPAIR WHERE WORN. IN NEED OF CLEANING AT REACH IN COOLERS. INSTRUCTED TO CORRECT AND MAINTAIN

NON-FOOD/FOOD CONTACT SURFACES CLEAN

THE FOLLOWING IN NEED OF CLEANING: ALL FRYERS, ALL WHEELS ON FRYERS, GRILLS AND GRILL AREA, ALL RECH IN COOLERS AND SIDE, HANDLES OF REACH IN COOLERS. INSTRUCTED TO DETAIL CLEAN TO REMOVE ALL GREASE AND FOOD BUILD UP. CORRECT AND MAINTAIN

GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED

ALL HANDSINKS MUST HAVE WASTE CAN TO DISPOSE OF USED PAPER TOWEL. INSTRUCTED TO CORRECT AND MAINTAIN

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

FLOORS THROUGHOUT IN NEED OF DETAIL CLEANING. CLEANING IN CORNERS, UNDER SHELVING UNITS, UNDER EQUIPMENT AND BEHIND ICE MACHINE. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED

AIR VENTS INNEED OF DETAIL CLEANING TO REMOVE ALL DUST BUILD UP. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED

HOOD VENT IN NEED OF CLEANING TO REMOVE ALL GREASE BUILD UP. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

OBSERVED NO HAND WASHING SIGNS AT HAND WASHING SINKS IN WASHROOMS AND FRONT PREP AREA. INSTRUCTED MANAGER TO PROVIDE HAND WASHING SIGNS AT ALL HAND WASHING SINKS USED BY EMPLOYEES.

NON-FOOD/FOOD CONTACT SURFACES CLEAN

OBSERVED GREASE BUILDUP AND FOOD DEBRIS ON INTERIOR AND EXTERIOR SURFACES OF COOKING EQUIPMENT, PREP TABLES, HOLDING UNITS, SHELVING UNITS, COOLERS, FREEZERS. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

OBSERVED LEAKING FAUCET ON 3-COMPARTMENT AND UTILITY SINKS. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

OBSERVED GREASE BUILDUP, FOOD DEBRIS, SPILLS, ON FLOORS IN PREP AND OFFICE AREAS. OBSERVED DUST BUILDUP ON CEILING VENTS IN PREP AREA. OBSERVED DUST, DIRT, DEBRIS, SPILLS AND CIGARETTE BUTTS ON WALLS AND FLOORS IN BASEMENT STORAGE AREA. INSTRUCTED MA...

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

OBSERVED NO HAND WASHING SINK IN FRONT PREP AREA. INSTRUCTED MANAGER TO PROVIDE HAND WASHING SINK WITH HOT AND COLD RUNNING WATER, SOAP AND PAPER TOWELS IN FRONT PREP AREA. PRIORITY FOUNDATION 7-38-030(C)

THERMOMETERS PROVIDED & ACCURATE

OBSERVED NO THERMOMETERS IN PREP COOLERS. INSTRUCTED MANAGER TO PROVIDE AND MAINTAIN.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

OBSERVED DAMAGED AND LOOSE DOOR GASKETS ON PREP COOLERS AND FREEZERS. INSTRUCTED MANAGER TO REPLACE AND MAINTAIN.

NON-FOOD/FOOD CONTACT SURFACES CLEAN

OBSERVED GREASE BUILDUP INSIDE FRYER CABINETS. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.

TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED

OBSERVED NO COVERED WASTE RECEPTACLE IN WOMEN WASHROOM. INSTRUCTED TO PROVIDE.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

OBSERVED DUST BUILDUP ON FAN COVERS IN WALK-IN FREEZER, CEILING TILES, CEILING VENTS, AND LIGHT SHIELDS IN PREP AREA. OBSERVED ACCUMULATED FOOD DEBRIS AND GREASE BUILDUP ON FLOORS IN PREP AREA, DEBRIS AND EXCESS WATER ON FLOOR IN BASEMENT. INSTRUCTED...

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

DEBRIS ON FLOORS IN BASEMENT STORAGE AREAS. MUST CLEAN/MAINTAIN.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

MUST CLEAN DEEP FRYERS OF HEAVY GREASE BUILD-UP AND CLEAN INTERIOR OF 2 DOOR CHEST COOLER,INSTRUCTED TO CLEAN AND MAINTAIN EQUIPMENT

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

NOTED THE INTERIOR OF PREP COOLER, EXTERIOR OF FRYER'S AND GRILLS DIRTY. MUST CLEAN TO REMOVE FOOD DEBRIS,GREASE AND SPILLS.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

FLOORS IN THE PREP AREA AROUND THE COOKING EQUIPMENT AND INSIDE THE WALK IN COOLER AND FREEZER FOUND DIRTY AND GREASY. MUST CLEAN. ALSO CLEAN FLOOR DRAIN.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

CLEAN THE DEEP FRYERS AT BOTTOM COMPARTMENT,HAS GREAS ACCULATIN INSIDE COMPARTMENTS,INSTRUCTED TO CLEAN AND MAINTAIN EQUIPMENT

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

CLEAN THE FLOORS THROUGHOUT PREP AREA,FLOOR SLIPPERY OF GREASE,INSTRUCTED TO CLEAN AND MAINTAIN AREA

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

IMPROPER TEMPERATURE OF CHOCOLATE SHAKE MIX 58.1F STORED IN HOPPER OF SHAKE MACHINE. INSTRUCTED MANAGER TO DISCARD. SHAKE MIX MUST MAINTAIN 40F OR BELOW DURING STORAGE, PREPARATION, DISPLAY, AND SERVICE. CRITICAL VIOLATION 7-38-005A CITATION ISSUED.

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME

OBSERVED TWO SPATULAS AND A PAIR OF TONGS INSIDE SANITIZING COMPARTMENT FILLED WITH WATER AND NO SANITIZER WHEN 3-COMPARTMENT SINK WAS SET UP. INSTRUCTED MANAGER TO PROPERLY WASH, RINSE, AND SANITIZE ALL FOOD EQUIPMENT AND UTENSILS. CRITICAL VIOLATIO...

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

CLEAN INTERIOR AND EXTERIOR OF ICE DISPENSER ON POP MACHINE, GRILLS, FRYERS, COOLERS, FREEZERS, COUNTERS, PREP TABLES, SINKS.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

CLEAN FLOORS UNDER ALL COOKING EQUIPMENT, ALONG WALLS AND IN ALL CORNERS IN PREP AREA (FOOD DEBRIS, GREASE BUILDUP).

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

SEAL ALL OPENINGS ALONG BASEBOARDS IN PREP AREA.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED

PROVIDE ADEQUATE LIGHTING IN WALK-IN FREEZER.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

REPAIR LEAKING DRAINPIPE UNDER REAR EXPOSED SINK. INCREASE WATER PRESSURE AT WEST EXPOSED SINK.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

STORE MOP HEADS UPRIGHT TO PREVENT INSECT BREEDING.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

PROPERLY STORE ICE DISPENSING UTENSIL HANDLE UP TO MINIMIZE BARE HAND CONTACT.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

ATTACHMENT PLATE ON STORAGE SHED DOOR AND BOTTOM FRAME IN POOR REPAIR.MUST REPLACE.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED

CRACK LIGHT SHIELD ABOVE 3-COMP SINK .MUST REPLACE.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

MUST ORGANIZE STORAGE IN BASEMENT OFF WALLS IN BASEMENT.CLEAN DEBRIS/MAINTAIN MOP SINK IN BASEMENT.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. MUST RECAULK AROUND EXPOSED HAND WASHING SINK IN REAR BY EXIT DOOR.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. MUST DETAIL CLEAN AND MAINTAIN INTERIOR OF FRYERS AND ICE MACHINE.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. MUST CLEAN AND MAINTAIN FLOORS IN WALK-IN COOLER/FREEZER AND AROUND FRYERS-REMOVE GREASE SPILLS.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

The walls and ceilings shall be in good repair and easily cleaned. MUST CLEAN AND MAINTAIN VENTS IN TOILET ROOMS.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED

All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces. MUST PROVIDE LIGHTING TO WALK-IN COOLER AND FREEZER.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules...

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units. MUST PROVIDE AND CONSPICUOUSLY PLACE INTERNAL THERMOM...