CULVER'S

High Priority - Air gap between water supply inlet and flood rim of equipment/sink is less than one inch. Drain pipe from prep sink to floor drain less than 1 inch from flood level

Intermediate - Wash solution in spray-type chemical warewasher less than 120 degrees Fahrenheit. Max 86F during wash and rinse cycle

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand wash sink next to reach in freezer in cook line area 78F after running approximately 2 minutes Hand wash sink at grill side of cook line 76F after running approximately 2 minutes

Basic - Accumulation of black mold-like substance in the interior of the ice chutes on dining room beverage machine.

Basic - Accumulation of debris on exterior of warewashing machine. Top of dish machine

Basic - Nonfood-contact surface soiled with food debris. Drawer reach in cooler storing salad mix

Basic - Old food/sticker residue stuck to clean pans on dish rack.

High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched their ear then handled clean utensils without washing hands and changing gloves. Discussed with manager.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler across from service window in cook line area. Operator states they took temperatures at 11am and all items were below 41F. Operator moved items to freezer. sauerkraut (49F - Cold Holding); shredded cheddar (45F - Cold Holding) Corrective Action Taken

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

Basic - Old labels stuck to food containers after cleaning. Clean pans on dish rack

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided at hand wash sink in cook line area. 69F after running approximately 2 minutes.

Basic - Accumulation of black mold-like substance in the interior of the ice chute on dining room beverage machine.

Basic - Floor and wall soiled under 3 compartment sink/ dish machine area.

Basic - - From initial inspection : Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Frozen custard pints missing packaged date and address of establishment Repeat Violation Warning - From follow-up inspection 2024-01-11: Time Extended

High Priority - Dented cans present. See stop sale. 4 cans of chicken gravy Repeat Violation

High Priority - Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit during the preparation process and was not cooled back down to 41 degrees Fahrenheit within 4 hours. Coleslaw mixed at 9am checked at 1:20pm 46F. Operator moved coleslaw to freezer to rapidly cool. Corrective Action Taken

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink in cook line area

Intermediate - Wash solution in spray-type chemical warewasher less than 120 degrees Fahrenheit. Dish machine 100F during wash and rinse cycle

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand wash sink in cook line area 76F after running approximately 2 minutes Repeat Violation

Basic - Accumulation of black mold-like substance in the interior of the ice chutes on dining room beverage machine. Repeat Violation

Basic - Accumulation of debris on exterior of warewashing machine. Top of dish machine soiled

Basic - Damaged food not properly segregated. Dented cans of chicken gravy Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee keys and earbud case on prep table. Operator removed. Corrected On-Site

Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Grab and go frozen custard does not state address of the establishment. Repeat Violation

Basic - Nonfood-contact surface soiled. Exterior area of soda nozzles on dining room beverage machine

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed tomatoes stored over pre washed lettuce in walk in cooler.

High Priority - Container of medicine improperly stored. Ibuprofen on shelf above prep table. Operator removed. Corrected On-Site

High Priority - Dented/rusted cans present. See stop sale. Dented can of beef gravy on storage rack

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. 0ppm. Operator will set up 3 compartment sink to manually sanitize until repair. 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 form to operator Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on dry dish rack heavily stained

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine strips expired 6/2022 Top of dish machine soiled

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand wash sink in cook line area 72F after running approximately 2 minutes

Basic - Damaged/spoiled/recalled food not properly segregated. Dented can of beef gravy on storage rack

Basic - Food stored on floor. Fish filets in walk in freezer

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

Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Some of packaged ice cream pints missing date packed and address.

Basic - Walk in cooler fan guards soiled with accumulated dust.

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. 00ppm operator put a new container of sanitizer on the dish machine dish machine 100ppm.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. C4 Energy drinks operator month employee beverage to a lower shelf in a designated spot marked for employee beverages Corrected On-Site

Basic - Walk in freezer interior floors have accumulation of soil residues. Repeat Violation

Basic - Walk-in cooler interior have accumulation of soil residues.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Drinks and hand bags , coats, car keys and backpacks.

Basic - Nonfood-contact surface soiled with food debris. Food timers by fryers