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WHITE CASTLE SYSTEM, INC.

1550-1558 W 55TH BLVD, CHICAGO, IL 60609 · Restaurant

Inspection summary

WHITE CASTLE SYSTEM, INC. has been inspected 9 times by Chicago Department of Public Health since April 11, 2011. The most recent inspection, on March 24, 2023, found no infractions.

3 of 9 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Handwashing and staff hygiene, Cleaning and sanitizing and Pests.

The last 2 inspections in a row found no infractions. Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded 2 times across 2 separate inspections, most recently on November 19, 2018. For example: PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded 2 times on November 19, 2018. For example: FOOD-CONTACT SURFACES: CLEANED & SANITIZED

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 2 times across 2 separate inspections, most recently on November 19, 2018. For example: INSECTS, RODENTS, & ANIMALS NOT PRESENT

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded 2 times across 2 separate inspections, most recently on June 28, 2016. For example: POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded once on November 19, 2018. For example: PROPER DATE MARKING AND DISPOSITION

About this data

These results come from Chicago Department of Public Health, which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

9 inspections

  1. Canvass

    0 infractions

  2. Complaint Re-Inspection

    0 infractions

  3. Complaint

    8 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • Must provide written employee health policy. Priority foundation violation 7-38-010. No citation issued.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • Must provide written procedure for vomit and diarrhea clean up. Priority foundation violation 7-38-005. No citation issued.
    • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
      • Observed small amount of slimy, orange/pink, mold-like substances on roof of lower interior of ice machine. Must detail clean and sanitize. Must maintain same.
    • 23. PROPER DATE MARKING AND DISPOSITION
      • Observed several TCS food in coolers and in walk in cooler without proper labels. Must label all TCS foods with proper name and discard date. Must maintain same. Priority foundation violation 7-38-005. No citation issued.
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • Observed approximately 20 small, black flies on walls, in drains and flying around near 3 compartment sink and utility sink in rear of facility. Must detail clean and sanitize the affected areas. Must eliminate pest issue. Priority foundation violation 7-38-020(a). Citation issued.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • Observed excessive dirt build up in soda line disposal drain in front of prep near delivery window. Must detail clean and sanitize. Must maintain same.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • Observed excessive grease build up on lower interior of 3 fryers in the front of prep. Must detail clean and sanitize. Must maintain same.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • Observed excessive build up on floor drains under 3 compartment sink and basin of floor utility sink. Must detail clean and sanitize. Must maintain same.
  4. Canvass Re-Inspection

    0 infractions

  5. Canvass

    5 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • OBSERVED POTENTIALLY HAZARDOUS FOOD (10 RAW EGGS)IN CONTAINER ON COUNTER AT GRILL BEING USED FOR BREAKFAST SANDWICHES AT IMPROPER INTERNAL TEMPERATURES RANGING FROM 72.6F-75.5F. MUST MAINTAIN AT 40F OR LOWER. MANAGER VOLUNTARILY DISCARDED FOOD ITEMS. APPROX. WT. 1/2LB AND VALUE $7.50. CRITICAL VIOLATION 7-38-005(A).
    • 12. HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA
      • OBSERVED NO PAPER TOWELS AT FRONT EXPOSED HAND WASH SINK OR IN STAFF LADIES WASHROOM. MUST PROVIDE. CRITICAL VIOLATION 7-38-030.
    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • OBSERVED 30 SMALL FLYING INSECTS ON CEILING AND BOXES IN SODA IN A BOX AREA. MUST REMOVE. SERIOUS VIOLATION 7-38-020 ISSUED.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN INTERIOR BOTTOM OF DEEP FRYER OF GREASE BUILD UP.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN FLOORS THROUGHOUT KITCHEN PEEP AREA OF FOOD DEBRIS.
  6. Complaint

    3 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • NOTED THE INTERIOR OF THE WALK IN COOLER AND FREEZERS WITH ICE BUILD UP AND DEBRIS. MUST DETAIL CLEAN THE INTERIOR SHELVING,WALLS AND FLOOR TO REMOVE ICE, SPILLS AND DEBRIS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOOR NEED CLEANING THROUGH OUT TO REMOVE GREASE,SPILLS AND DEBRIS. ALSO NOTED WATER IN THE CRACK/BROKEN FLOOR TILES. MUST REPAIR AND KEEP DRY AS POSSIBLE.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • NOTED FLOOR DRAINS DIRTY. MUST CLEAN TO PREVENT BREEDING FOR INSECTS.
  7. Complaint

    2 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED THE FRONT SMALL FREEZER NOT CLEAN, ALSO THE REAR WALK-IN FAN GUARD COVER DUSTY, INSTRUCTED TO CLEAN/REMOVE DUST.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED STANDING WATER ON FRONT PREP AREA FLOOR.
  8. Canvass

    3 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • THE FOLLOWING IN NEED OF CLEANING: INTERIOR OF REACH IN COOLERS, SIDES OF COOKING EQUIPMENT, INTERIOR OF FRYERS, AND POP DISPENSORS TO REMOVE ALL FOOD BUILD UP AND GREASE. MUST CLEAN AND MAINTAIN AT ALL TIMES.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS IN NEED OF CLEANING UNDER AND AROUND ALL COOKING EQUIPMENT, FLOORS IN OUTSIDE STORAGE AREA UNDER SHELVES. MUST CLEAN AND MAINTAIN AT ALL TIMES.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • LIGHT SHEILD ABOVE 3 COMPARTMENT SINK IN NEED OF REPKLACING IN POOR REPAIR. MUST CORRECT AND MAINTAIN AT ALL TIMES.
  9. Canvass

    5 infractions

    • 34. 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 DEBRIS/SANITIZE FLOORS OF WALK IN COOLER
    • 35. 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 SEAL ALL OPENINGS AROUND PIPES ON PREMISES TO PREVENT HIDING AREAS FOR PEST.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. 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 and Regulations of the Board of Health. HOT WATER HANDLE IN WOMENS WASHROOM HARD TO CLOSE, MUST REPAIR.
    • 40. 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. PROVIDE MISSING THERMOMETER FOR FRONT REACH IN EGG,MILK COOLER.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • Between uses and during storage ice dispensing utensils and ice receptacles shall be stored in a way that protects them from contamination. MUST PROPERLY STORE ICE SCOOP IN CLEAN CONTAINER,REMOVE OFF OF ICE.

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