White Castle

Inspector notes: Observed underneath the cookline to have food debris of grease and yellow slime buildup under the raw egg cooking line. Also observed the frozen burger mini refrigerators and the walk-in refrigerator to have food buildup. Discussed with PIC physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection

Inspector notes: Observed frozen liquid buildup on the ceiling, in the light, on the fans and on the floor in the freezer walk-in and condensation on the ceiling. Discussed with PIC to not store food under the condensation to avoid contamination. Discussed with PIC to have the unit fixed/repaired to be maintained in good repair

Inspector notes: Observed employee wash hands for less than 10 seconds with soap and water. Also observed employee put food in their mouth on the cookline and then put gloves on without washing hands. Discussed with person in charge (PIC) the importance of proper hand washing procedures. Hands must be washed at any time contamination occurs and when changing tasks. Proper handwashing procedure is to rinse hands with warm water, scrub with soap for 10-15 seconds, rinse with warm water, dry with approved drying provision, and turn off in a manner to prevent re-contamination of hands. Entire process should take approximately 20 seconds for full and proper handwashing to prevent spread of pathogens and contamination. Employee properly washed hands at handwash sink at time of inspection

Inspector notes: Observed bbq shredded pork at 120*F in hot holding equipment by the drive thru door. Discussed with PIC except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. PIC provided temperature log stating the bbq shredded pork was placed in the hot holding equipment at 165*F less than 2 hours prior to inspection. PIC reheated the bbq shredded pork to 165°F at time of inspection

Inspector notes: Observed several flies throughout the establishment in the kitchen area and the seated area. Discussed with PIC establishment must be maintained free of pests and all pest control measures must be conducted by a licensed pest control specialist. Must eliminate current pest control problem and obtain pest control from a certified and licensed pest control specialist by re-inspection

Inspector notes: Observed underneath the cookline to have food debris of grease and yellow slime buildup under the raw egg cooking line. Also observed the frozen burger mini refrigerators and the walk-in refrigerator to have food buildup. Discussed with PIC physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection

Inspector notes: Observed frozen liquid buildup on the ceiling, in the light, on the fans and on the floor in the freezer walk-in and condensation on the ceiling. Discussed with PIC to not store food under the condensation to avoid contamination. Discussed with PIC to have the unit fixed/repaired to be maintained in good repair

Inspector notes: Observed in the basket above the prep sink to be storing a spray bottle labeled restroom cleaner. Discussed with PIC Chemicals must be stored away from food, utensils, and single service items at all times to prevent contamination. All chemicals were relocated and properly stored by PIC at time of inspection

Inspector notes: Observed frozen liquid buildup in the light and on the floor in the freezer walk-in and condensation on the ceiling. Discussed with PIC to not store food under the condensation to avoid contamination. Discussed with PIC to have the unit fixed/repaired to be maintained in good repair

Inspector notes: Observed underneath the cookline to have food debris and grease and slime buildup under the raw egg cooking line. Discussed with PIC physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection

Inspector notes: Observed a hose with a sprayer attached in the mop sink with an atmospheric vacuum breaker (AVB) on mop sink fixture. Advised the PIC the hose w/ sprayer attached to the faucet with this type of backflow prevention device is prohibited (due to constant pressure). PIC took the hose off the faucet and says it will only be attached when in use

Inspector notes: Observed no paper towel at the hand sink by the back door. Discussed with Person in Charge (PIC) handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. PIC provided hand drying provision for handwash sink at time of inspection

Inspector notes: Observed frozen liquid buildup in the light and on the floor in the freezer walk-in and condensation on the ceiling. Discussed with PIC to not store food under the condensation to avoid contamination. Discussed with PIC to have the unit fixed/repaired to be maintained in good repair

Inspector notes: Observed missing and separated caulking along the splash guards of the hand sinks. Discussed with PIC all attached equipment shall be sealed to create a smooth and cleanable surface to prevent from accumulating contaminants