Equipment and/or components were not maintained in good working order.
Food employee(s) did not wash hands in situations that specifically require them to do so.
Food-contact surfaces were dirty.
Light bulbs were not shielded, coated, or otherwise shatter-resistant in areas where there is exposed food; clean equipment, utensils, or linens; or unwrapped single-service or single-use articles.
Single use gloves were used for more than one task or were not changed when contaminated.
Surfaces and/or utensils used for time / temperature controlled for safety foods not cleaned every four hours.
Equipment and/or components were not maintained in good working order.
Material characteristics of utensils and or food contact surfaces do not meet standards.
Temperature measuring devices are missing, not correctly placed, not readable, or of improper design.
The operator is using a poisonous or toxic substance that is not approved for use in a food facility and/ or the substance is not being used according to law, conditions of licensing or to the manufacturer's directions.
Note: Observed water pressure in men's restroom is very weak. Increase pressure to allow for easy hand washing. PIC Lisa Updated Green Sign Went over report with PIC
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