CULVER'S OF TAMPA HILLSBOROUGH

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.Observed Butter(126F - Hot Holding) 1st temp 1:05 2nd temp 1:50 at 1:32 pm , chicken gravy 129F 12:56 pm- Hot Holding 2nd temp 143 1:30 pm, manager raised temperature on steam table. Corrective Action Taken

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed a sanitizer bucket using quaternary at improper PPM , manager got a new bucket of sanitizer with the proper PPM Corrected On-Site

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. Sanitizer tested at 10ppm. Employee primed machine but machine still was not properly sanitizing.Inspector requested that the 3-compartment sink be set up to sanitize. Employee set up 3-compartment sink and tested sanitizer at 200ppm Corrective Action Taken

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Mold like substance inside ice machine

Basic - Employee with no beard guard/restraint while engaging in food preparation. Employee on cook line preparing food with no beard guard. Employee placed beard guard on. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Bulk sugar missing label in drive thru area. Employee labeled Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Serving trays stacked in front of the hand wash sink at front service counter. Operator relocated trays at time of inspection. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Outside employee restroom in kitchen.

Basic - Equipment in poor repair. Ran dish machine multiple times, chlorine tested 0ppm. No warewashing at time of inspection. Operator informed employees to sanitize food equipment manually in three compartments sink. Corrective Action Taken

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizing buckets tested less than 100ppm under dish machine. Operator remade solution and tested 200ppm. Corrected On-Site

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. Ran dish machine multiple times, tested 0ppm. Manager setup three compartment sink and contacted service company at time of inspection. Manager fixed the issue at time of inspection, tested 100ppm. Corrected On-Site

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee cleaning food equipments in dish machine at time of inspection. Chlorine tested 0ppm. Recommended to re sanitize all food contact surfaces in three compartment sink with quaternary solution.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Melted butter 122 F hot holding in steam well on cook line.

Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.

Intermediate - Handwash sink used for purposes other than handwashing. Plastic spoon stored in handwash sink at front service area. Manager removed. Corrected On-Site

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Management has no knowledge on Nontyphoidal Salmonella is one of the big 6. Provided big6 handouts. 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. Provided by email, operator printed and posted at time of inspection. Corrected On-Site

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.

Basic - Reach-in cooler interior have accumulation of soil residues. Unused reach-in cooler at kitchen has plant food debris inside and created odor. Employee cleaned and sanitized at time of inspection. Corrected On-Site

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Tested 100ppm. Operator remade solution to 200ppm. Corrected On-Site Repeat Violation

Basic - Old labels stuck to food containers after cleaning.

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizing bucket under dish machine tested 0ppm.

High Priority - Operating with an expired Division of Hotels and Restaurants license.

Basic - Floor area(s) covered with standing water. By shake station

Basic - Single-service articles not stored inverted or protected from contamination. Coffee filters Corrected On-Site

High Priority - Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee ate and drank at employee break area, then returned to front counter and handled food items without changing gloves and washing hands. Discussed with operator about proper hand washing and gloves changing procedures, employee washed hands and changed gloves at time of inspection. Corrective Action Taken

Basic - Food stored on floor. Observed bottle waters and a box of cashew stored on floor at dry storage. Operator moved to shelf. Corrected On-Site

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoops in flour containers behind the cook line. Tong in a container of chicken at the cook line. Employee removed tong. Corrective Action Taken Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Bulk flour behind cook line.