CULVER'S OF RIVERVIEW

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand wash sink across from ice cream machine temped 76 F, ran approximately 2 minutes. Retemp 110 F. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Containers wet nesting on dry storage shelf. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter 44 F, manager moved butter to another cooler at time of inspection. Corrective Action Taken Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Cart blocking handwash sink, manager removed at time of inspection. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Containers wet nesting nest to walk in cooler.

Basic - Equipment in poor repair. Dish machine tested 0 ppm chlorine. Establishment not using dish machine at time of inspection. Discussed not using dish machine until it is working properly. Manager began setting up 3 compartment sink at time of inspection tested 400 ppm quaternary ammonium.

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Tongs handle in chicken.

Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Some ice cream containers in self service reach in freezer are missing location address.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of soda machine.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter 55F, Cut tomatoes 55 F in reach in cooler, manager placed more ice in ice bath. Corrective Action Taken Repeat Violation

Basic - Equipment in poor repair. Prep cooler on cook line not working, manager have food items on ice.

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee come in from outside and began prepping ice cream.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cheesecake 50 F, Cheese 49 F- retemp 47 F in reach in cooler. Manager placed to the bottom of cooler. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Mushrooms 131 F-retemp 174 F in steam well. Manager reheated at time of inspection. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees phone on counter. Employee removed at time of inspection. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on prep table, manager removed at time of inspection. Corrected On-Site

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket not inverted, operator inverted at time of inspection. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Containers wet nesting next to walk in cooler, operator unstaffed at time of inspection. Corrected On-Site Repeat Violation

Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Ice cream packaged on site missing address on label.

Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Plastic forks under register, operator began to correct forks. Corrective Action Taken Repeat Violation

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine tested 0ppm, operator primed tested 50 ppm chlorine. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Containers wet nesting near dish machine.

Basic - Old labels stuck to food containers after cleaning. Old labels on container next to dish machine.

Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Plastic knives not all facing the same direction.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen.

Intermediate - Handwash sink used for purposes other than handwashing. Chocolate and paper towel in handwash sink next to reach in cooler. Operator cleaned at time of inspection. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. At front counter handwash sink.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Corrected On-Site Repeat Violation

Basic - Food stored on floor. Bulk box of bread on floor in walk in freezer. Operator relocated at time of inspection. Corrected On-Site

Basic - Single-service articles improperly stored. Box of plastic Togo lids on floor in dry storage. Operator relocated at time of inspection. Corrected On-Site

Basic - Wet mop not stored in a manner to allow the mop to dry. Operator relocated at time of inspection. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cellphone at window ,cookline

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soda machine, dining room and drive through Sprayer nozzle at three compartment sink

Basic - Old labels stuck to food containers after cleaning. Metal pan on dry storage shelf

Basic - Single-service articles not stored inverted or protected from contamination. Lids at drive through

Basic - Single-service articles not stored inverted or protected from contamination.

Basic - Single-service articles not stored inverted or protected from contamination. Plastic containers on cookline Repeat Violation