CULVERS

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Upon inspection, observed commercially processed cooked pot roast 127f reheating in Bain Marie for approximately 3 hours per manager.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Upon inspection, observed raw ground beef 49f in cook line reach-in cooler, less than 4 hours per manager. Also observed shredded lettuce 45f in lower make bar cooler, less than 4 hours per manager.

High Priority - Time/temperature control for safety, commercially processed food in the process of reheating for hot holding for more than 2 hours has not reached 135 degrees Fahrenheit. Upon inspection, observed commercially processed cooked pot roast 127f reheating in Bain Marie for approximately 3 hours per manager.

Basic - Equipment and utensils not properly air-dried - wet nesting. Upon inspection, observed storage pans wet nesting on rack in rear of establishment. Manager separated pans during inspection for proper drying. Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment door handles. Upon inspection observed food residue on reach in freezer in kitchen.

Basic - Equipment and utensils not properly air-dried - wet nesting. Upon inspection observed moisture between stacked pans on drying rack.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Small reach in table top cooler left side of grill-hamburger 46f, corned beef 46f. Door opened frequently and operator placed ice on top of food items. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Upon inspection observed floor air blower blocking access to hand washing sink left side of ice machine in kitchen. Operator removed blower during inspection. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Upon inspection observed small bowl resting inside of crushed cookie pieces in upright reach in cooler left side of ice machine.

Basic - Equipment and utensils not properly air-dried - wet nesting. Upon inspection observed stacked pans on clean equipment rack with moisture in between.

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Upon inspection observed dish machine with both high temperature sanitation and chlorine sanitation. Multiple attempts with operator and inspector thermometer and the highest temperature for sanitation at 157f. Chlorine sanitizer at 0ppm. 3 compartment sink set up to sanitize equipment (200ppm quaternary sanitizer). Operator contacting repair person. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Upon inspection observed soda dispenser nozzle area in dining room with debris build up present. Repeat Violation

Basic - Exterior door has a gap at the threshold that opens to the outside. Back door leading to exterior with gap present.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt or dust. Upon inspection observed fan covers in walk in freezer and walk in cooler with debris present.

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. Tested chlorine sanitizer 3 separate times using both inspector's chlorine test strips and operator's chlorine test strips and results were 0 ppm each time. Operator set up 3 compartment sink and quaternary sanitizer registered at 300ppm. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance. Upon inspection observed soda machine in lobby with debris build up by soda dispenser area.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine walls, ice chute and door. Repeat Violation

Basic - Buildup of food debris/soil residue on equipment door handles. Upright reach in freezer across from fry station in kitchen.

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

Basic - Food stored in a prohibited area. Upon inspection observed fry oil containers stored on rack below fryer cleaner chemical.

Basic - Ice buildup in walk-in freezer.