All cold food shall be stored at a temperature of 40F or less. SOFT-SERVE MIX FOUND IN TOP HOPPERS OF SOFT-SERVE MACHINE RANGING FROM 53.8F & 39.9F-47.1F- PRODUCT VOLUNTARILY DISGARDED All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. SOFT-SERVE MACHINE IN POOR REPAIR, NOT MAINTAINING PRODUCT AT REQUIRED TEMPERATURE OF 40F OR BELOW-UNIT TAGGED HELD FOR INSPECTION-CITATION ISSUED
All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. CLEAN ALL THE COOKING EQUIPMENT, FRYERS AND CABINETS UNDERNEATH, THICK WITH GREASE BUILDUP. CLEAN POP MACHINE AND NOZZLES, CABINETS,REACHIN COOLERS, SINKS, FOOD STORAGE SHELVES IN THE BASEMENT HAS DUST BUILDUP. The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. CLEAN THE FLOORS IN THE PREP AREA HAS GREASE BUILDUP AND CHANGE MOP HEAD OFTEN. CLEAN THE BASEMENT FLOOR HAS DUST AND DIRT THROUGHOUT. None of the operations connected with food establishments shall be conducted in any room used as living or sleeping quarters. THE MENS TOILET ROOM AND THE WOMENS TOILET ROOM NOT CLEAN. INSTRUCTED TO CLEAN SAME. The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. CLEAN THE VENTS THROUGHOUT HAS DUST BUILDUP.
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