WHITE CASTLE CINC #16

4.5(A)(2)(3) - Food-Contact Surfaces of Cooking Equipment and Pans and Nonfood-Contact Surfaces Equipment

Code 4.5(A)(2)(3)

Food stored in containers that aren't the original packaging must be labeled with the name of what's inside.

Code 3.2(D)

5.1(J) - Backflow Prevention Device- When Needed

Code 5.1(J)

4.8(E)(1)(3) - Single-Service Articles and Single-Use Articles - Storage

Code 4.8(E)(1)(3)

2.4(C)(12) - IV. Demonstration of Knowledge - Person in charge - duties

Code 2.4(C)(12)

The restaurant does not have a written plan for safely cleaning up if a customer or employee vomits or has a diarrhea accident on the premises.

Code 2.4(C)(18)

3.4(F)(1)(b) - VI. Time/Temperature Controlled Safety Food - Time/Temperature Controlled for Safety Food - Cold Holding

Code 3.4(F)(1)(b)

4.2(J) - Sanitizing solutions - Testing Devices

Code 4.2(J)

6.4(A) - Repairing

Code 6.4(A)

6.4(J)(2) - Using Dressing Rooms and Lockers

Code 6.4(J)(2)

4.1(Z) - Temperature Measuring Device - Functionality

Code 4.1(Z)

5.4(P) - Maintaining Refuse Areas and Enclosures

Code 5.4(P)

Surfaces that don't directly touch food (like the outside of equipment or shelving) were not being cleaned as often as required.

Code 4.5(D)

Raw or potentially dangerous foods are not being properly separated or packaged to prevent them from contaminating other foods.

Code 3.2(C)(1)(a)

Mops weren't being stored properly to dry out after use, which can lead to mold and bacteria growth.

Code 6.4(F)