CULVER'S OF MARGATE

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Kitchen cold rail raw burger patties (52F - Cold Holding). Per operator food in unit less than four hours. Food not prepared or portioned today. Operator placed food on ice to quick cool Corrective Action Taken

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on prep table in back of kitchen. Employee removed Corrected On-Site

Basic - Food stored on floor. Container of cooking oil stored on floor in dry storage. Operator elevated Corrected On-Site

Basic - Old labels stuck to food containers after cleaning. Observed on multiple containers on dish rack Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Bottom of 4 foot freezer soiled with food debris

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee at cook-line handled raw beef patties and proceeded to change gloves before washing hands. Informed operator of proper hand washing procedures. Employee washed hands and changed gloves. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Steam table next to cook-line melted butter (114F - Hot Holding). Per operator butter held less than four hours. Observed pan in unit too shallow to conduct heat transfer. Operator put butter on steam table to reheat to 165F Corrective Action Taken

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Kitchen ice bin contains mold like substance. Operator began cleaning Corrective Action Taken

Basic - Old labels stuck to food containers after cleaning. Observed at dry wrack in dish area

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top cooler next to cookline cooked chicken (50F-cold holding). Per operator placed in unit from walk in cooler less than four hours ago. Operator placed chicken in freezer to rapid cool. Item not prepared or portioned today. Corrective Action Taken

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Kitchen microwave soiled with food debris. Operator cleaned. Corrected On-Site

Basic - Old labels stuck to food containers after cleaning. Old labels stuck to containers in dish area. Operator removed old labels Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed at counter by drive through. Operator placed wiping cloth in sanitizer bucket Corrected On-Site

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 0ppm). Operator remade solution. Quaternary tested 200ppm Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Hand sink by cookline used for other purposes evidenced by food debris in sink. Employee cleaned sink. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Plastic cup in crumbled blue cheese container at kitchen flip top. Manager removed and replaced with spoon. Corrected On-Site Repeat Violation

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer bucket at front counter reading less than 150ppm quaternary. Manager remade to proper 200ppm. Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In steam unit by griddle, cooked onions (118F - Hot Holding); cooked mushrooms (122F - Hot Holding); clarified butter (121F - Hot Holding). Per employee all items prepared approximately 3 hrs ago. Items moved back onto grill to reheat and unit temperature increased. Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. Spray bottle of degreaser hanging on bread rack by back door. Manager removed bottom to separate chemical shelfAdmin Complaint Corrected On-Site Admin Complaint

Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Probe thermometers reading 70F and 20F in ice water. Both thermometers calibrated to 32F. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. 1) Plastic cup in container of blue cheese crumbles in cook line fliptop 2) Plastic cups in bulk containers of cashews and pecans by drive thru reach in cooler. 3) Plastic cups in ice cream toppings at ice cream station. Repeat Violation

Basic - Employee with no hair restraint while engaging in food preparation. One employee without hair restraint on cook line.

Basic - Food stored on floor. Bucket of custard on floor in walk in freezer and walk in cooler. Repeat Violation

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer buckets reading 0 ppm. Observed quaternary container to be empty. Manager replaced and remade buckets to proper 200ppm. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed chicken patties and burger patties cold held at 50 degrees Fahrenheit in cookline refrigerator. Both items over stocked above chill rim in containers. Operator removed over stocked potions on chicken and beef patties and placed in walk-in freezer for quick chill. Both items placed in unit 3.5 hours prior to the inspection. Corrective Action Taken Repeat Violation

High Priority - Toxic substance/chemical improperly stored. -Observed spray bottle with cleaning chemical stored on shelf next to clean food containers. Operator relocate spray bottle. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Observed accumulation of black mold like substance buildup on in ice cute at drinks machine in dining room. Operator clean and sanitized. Corrected On-Site

Basic - Accumulation of debris inside warewashing machine.

Basic - Bowl or other container with no handle used to dispense food. Observed no handle bowl used to dispense various toppings at front line.

Basic - Food stored on floor. -Observed cases with various food items stored on walk-in freezer floor.

Marked exit/path to marked exit blocked. For reporting purposes only. -Observed exit door block with garbage container and mop bucket. Operator relocate mop bucket and garbage container. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed burger patties cold held in refrigerator at 44 degrees Fahrenheit. Per operator, items placed in unit 3 hours prior to the inspection. Operator place ice pack on item for quick chill. Corrective Action Taken

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. A poster has been given to the operator. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -Observed accumulation of brown like substance in ice machine.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. -Observed a wet wiping cloth at front line not stored in sanitizer solution between uses. Corrected On-Site

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. -Observed raw chicken stored over raw shrimp in 4 door freezer. Operator removed and stored properly. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. -Observed sanitizer bucket stored next to sandwich buns on cookline. Operator relocate sandwich buns. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Observed accumulation of old food residue buildup on can opener blade.

Intermediate - Handwash sink used for purposes other than handwashing. -Observed equipment stored in handwash sink. Corrected On-Site

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. -Observed hot water temps at 95 degrees Fahrenheit at handwash sink at drive thru area. Repeat Violation

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Bowl or other container with no handle used to dispense food. -Observed no handle bowl used to dispense shake powder.

Basic - Food stored on floor. -Observed cases with food items stored on walk-in freezer floor.

Basic - Working containers of food removed from original container not identified by common name. -Observed shake powder removed from the original container not identified by common name.

High Priority - Air gap between water supply inlet and flood rim of equipment/sink is less than one inch. At the three compartment sink

High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired more than thirty days

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink.hand-wash sink by the drive thru window the hot water is no reaching 100°

Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in freezer