CULVER'S ON HODGES

Basic - Employee with no beard guard/restraint while engaging in food preparation. Employee on cook line with facial beard preparing food with no beard guard

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed lemon wedger and tomato wedger stored on shelf at prep table soiled with food debris. Also, two ice chutes at self dispensing soda machines in dining area soiled.

Basic - Equipment and utensils not properly air-dried - wet nesting. Clean stacked pans on clean storage shelf in ware washing area unable to properly air dry

High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Cook on grill touched hair with gloved hands and immediately handled cheese on burger set up without removing gloves and washing hands. Manager coached employee on proper hand washing procedures. Employee washed hands correctly. Corrective Action Taken

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In walk in freezer, opened case of raw pork patties stored over ready to eat bean burgers. Items moved and stored correctly. Corrected On-Site

High Priority - Stop Sale issued due to adulteration of food product. Cook on cook line touched hair and immediately handled cheese on burger set up. Set up discarded.

Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Two (2) employee certifications are not original documents.

Basic - Employee with no beard guard/restraint while engaging in food preparation. Cook on cook line has beard but no beard guard.

Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Blower stored on shelf in dry storage next to single use lids. Blower moved and stored correctly. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. bleu cheese crumbles, sauerkraut (45F-46F - Cold Holding); in reach-in cooler drawers across from table between grill and fryer area. Operator stated items were placed in cooler about 1 hour ago and that cooler was defrosted and unplugged overnight. Operator removed TCS foods and placed in nearby cooler to chill. Corrective Action Taken

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 0ppm) on front line. Operator observed bucket where solution came from at triple sink needed to be changed. Operator remade all sanitize buckets and retested at 200ppm