CULVER'S

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. - Dishwasher (Chlorine 0ppm) Manager changed chemical bucket. Final reading 100ppm Corrected On-Site

Basic - Ice buildup in walk-in freezer.

Basic - Old labels stuck to food containers after cleaning.

Portable fire extinguisher gauge in red zone. For reporting purposes only. - fire extinguisher near back door

High Priority - Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit. - breaded chicken (120f-176f - Cooking). Manager fried again. Final temp 176f-183f Corrected On-Site

High Priority - Spray hose lower than flood rim of floor drain. - rubber hose attached to faucet inserted into floor drain below dish machine

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. - at drive thru station Corrected On-Site

Basic - Ice buildup in walk-in freezer.

Basic - Old labels stuck to food containers after cleaning. Repeat Violation

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. - Sanitizer Bucket (Quaternary 0ppm). Manager changed. Final reading 200ppm Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. - hand wash sink at drive through used to fill red stir cups

Basic - Equipment and utensils not properly air-dried - wet nesting.

Basic - Old labels stuck to food containers after cleaning. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. WALK IN COOLER: - raw burger (44f-45fF - Cold Holding); - fish (43f-44fF - Cold Holding) Cooler apparently in defrost mode

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. - at hand wash sink outside of restroom

Basic - Carbon dioxide/helium tanks not adequately secured.

Basic - Equipment and utensils not properly air-dried - wet nesting.

Basic - Ice buildup in walk-in freezer.

Basic - Old labels stuck to food containers after cleaning.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. - in walk in cooler. Manager removed Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. - roast beef in sink, standing water 74f