CULVER'S

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employees exit to back of building, then return inside and began handling foods without washing hands. Advised operator for employees to wash hands after returning from outside before to hand wash properly Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed ice cream milk shaker mixer interior and mixing arm soiled with old Ice cream

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/

Intermediate - Spray bottle containing toxic substance not labeled.

Basic - Water leaking from pipe and/or faucet/handle. Observed water leaking from splitter inside mop sink

Intermediate - - From initial inspection : Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning - From follow-up inspection 2025-09-02: Time Extended

Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin at back kitchen Warning - From follow-up inspection 2025-09-02: Observed Accumulation of black/green mold-like substance in the interior of the ice machine/bin at back kitchen Time Extended

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed wet nesting on plastic containers at clean dry dish rack in back kitchen. Operator put out items to dry properly.

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed quaternary ammonium compound sanitizing solution not at proper minimum strength at cooking and at frount counter. Operator mixed fresh solution to 300 ppm. Corrected On-Site

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee leaving the restaurant, then returning to the restaurant and engaged on drink refills with out washing hands. Employee washed hands Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed inside Cream dispensing machine vanilla cream mix for custards 58F cold Holding,and chocolate cream mix for custards 58F cold Holding Per operator product stored for more than 4 hours. Not prepared or portioned today See Stop Sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed inside Cream dispensing machine vanilla cream mix for custards 58F cold Holding,and chocolate cream mix for custards 58F cold Holding Per operator product stored for more than 4 hours. Not prepared or portioned today See Stop Sale.

Intermediate - Handwash sink used for purposes other than handwashing. Hand washing sink on fryer station occupied with drink cups Operator removed Corrected On-Site

Basic - Floor not cleaned when the least amount of food is exposed. Under soda station on front counter area

High Priority - Toxic substance/chemical improperly stored. Observed spray Paint/primer and commercial lubricant over single use gloves on chemical shelf by back door. Operator stored properly. Corrected On-Site

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Reach in by flat top: sliced tomatoes (48F - Cooling) at 11:45 since 8:30 - 46F 12:15 Observed in pan on upper portion of reach in cooler. At current rate of cooling product will not reach 41F within 4 hours. Operator placed back in bottom portion of cooler Corrective Action Taken

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No written plan provided at time of inspection. Time control procedure sent to operator.

Intermediate - Spray bottle containing toxic substance not labeled. Observed Quat sanitizer spray bottle not labeled. Operator labeled properly. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed coffee cup over peanut butter at dry storage shelf. Observed employee jacket and back pack over ketchup at dry storage shelf. Operator removed personal items. Corrected On-Site

Basic - Equipment in poor repair. Observed broken ice shield on interior of ice machine.

Intermediate - Handwash sink used for purposes other than handwashing. Storing plastic containers/frontline/corrective action taken/operator removed items. Corrective Action Taken

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in freezer

Basic - Single-service articles improperly stored. To go containers/storage area/corrective action taken/operator stored single serving items properly. Corrected On-Site

High Priority - Food with mold-like growth. See stop sale. One box of strawberries.

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