CULVER'S OF MOUNT DORA

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Diced soiled. Repeat Violation

Basic - Floor soiled/has accumulation of debris. Floor in walk in cooler. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gasket at cook line.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler at cook line. Repeat Violation

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall by three compartment sink Wall by dish washer soiled.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice Chute in dining area soiled Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic containers on dish drying rack

Basic - Floor soiled/has accumulation of debris. Floor by cook line soiled

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler by drive thru. Reach in freezer at the end of cook line.

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

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - ice chute at soda machine in dining area. Repeat Violation

Basic - Accumulation of debris inside warewashing machine.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Accumulation of lime scale on the inside of the dishmachine.

Basic - Employee with no beard guard/restraint while engaging in food preparation. - expo person.

Basic - Floor soiled/has accumulation of debris. - walk-in freezer

Basic - No copy of latest inspection report available.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -raw fish 67° operator discarded. -raw fish 56° Operator discarded

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. - butter 107° at butter wheel. operator discarded.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - ice chutes at soda machine in dining area.

Basic - Open dumpster lid. Repeat Violation

Basic - Employee with ineffective hair restraint while engaging in food preparation. Corrected On-Site

Basic - Employee with no beard guard/restraint while engaging in food preparation.

Basic - Open dumpster lid.