CULVERS OF SUGAR HILL

2-2A: .03(2)(o)Person in charge could not locate several employees' signed employee health policy agreements. Person in charge contacted owner and owner stated that the signed agreements were at his home. Food employees and conditional employees shall be informed in a verifiable manner of their responsibility to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. (Pf) Corrective Actions: Employees reviewed and signed the employee health policy agreement.

2-2E: .03(6)Facility does not have equipment or procedures in place for cleaning up vomit and diarrheal events on carpet. A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. (Pf) Corrective Actions: Owner purchased a steamer that would heat water to the proper temperature during inspection (invoice was provided). Procedures were written to use the steamer if vomit or diarrheal events occur on the carpet.

6-1A: .04(6)(f)Multiple time/temperature control for safety (TCS) foods cold holding greater than 41F (see temperature log). Foods had been removed from the coolers and stored at room temperature. 2nd CONSECUTIVE VIOLATION FOR THE SAME CODE PROVISION ON A ROUTINE INSPECTION Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Foods cold holding improperly for less than 4 hours were moved to the walk in cooler. Foods cold holding improperly for more than 4 hours were discarded.

12C: .04(4)(m)Observed 2 sanitizer buckets storing wet wiping cloths with a Quat sanitizer concentration of 0ppm. Observed 2 wet wiping cloths stored on prep counters. Cloths in-use for wiping counters and other equipment surfaces shall be stored in sanitizer of the appropriate concentration in-between uses and laundered daily. (C) Corrective Actions: Quat sanitizer was remade to a concentration of 200-400plm. Wet wiping cloths were placed in the dirty laundry bin.

13A: .02(1)(d)The most current inspection report from 9/23/25 not on display. The inspection report from 5/8/24 was on display. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away. (C) Corrective Actions: The inspection report from 5/8/24 was removed from display and today's inspection report was provided.

14A: .04(4)(k)Observed in use utensils stored in running water, however, the velocity of the water was dispensing as droplets. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1. in the food with their handles above the top of the food and the container; 2. In food that is not time / temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed; 3. On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency; 4. in running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 5. in a clean, dry container; or 6. in a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at the required frequency. (C) Corrective Actions: The pressure of the water was increased so that the running water was dispensed at a velocity to properly flush away particles.

4-1A: .04(4)(n)1Observed employee drop a single-use glove on the floor, then put the glove on & lastly handled a bag of food that he was going to put into the fryer. // If used, single-use gloves shall be used for only one task such as working with ready-to-eat food or with raw animal food, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. (P) Corrective Actions: Gloves & food discarded. Employee washed his hands. //

4-1A: .04(4)(c)1(i)(ii)(iii)(v) (vi)(vii)(viii)Unwashed vegetables/fruit (onions, strawberries, tomatoes, etc) stored above ready-to-eat food on multiple shelves in the walkin cooler. // The hamburger press that is used when cooking raw burgers on the grill, was stored on a shelf directly above cooked toppings for the burgers (cooked meats, onions, mushrooms) in the hot holding unit. // Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(III) of this subsection, separating raw animal foods during storage, preparation, holding, and display from: (I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, (P) and (II) Cooked ready-to-eat food; and (P) (III) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food. (ii) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (I) Using separate equipment for each type, (P) or (II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, (P) and (III) Preparing each type of food at different times or in separate areas; (P) (iii) Cleaning and sanitizing equipment and utensils; (v) Cleaning hermetically sealed containers of food of visible soil before opening; (vi) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened; (vii) Storing damaged, spoiled, or recalled food being held in the food service establishment separate from food, equipment, utensils, linens and single-service and single-use articles; or (viii) Separating fruits and vegetables, before they are washed from ready-to-eat food. Corrective Actions: Unwashed vegetables/fruits moved below/away from ready-to-eat food. // The hamburger press was moved to the grill. //

6-1A: .04(6)(f)TCS (Time/temperature control for safety) food held improperly above 41°F in multiple cold holding units at the cookline (see temperature log). // Food was uncovered, food was over the fill line, food was double panned & not inserted fully into the cooler top. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Food held improperly for longer than 4 hours was discarded. Food held improperly for less than 4 hours was moved to the walkin cooler to cool down. //

15A: .05(6)(a)Bun station cooler was not properly working. The ambient air temperature at the cold top section was 20°F; the reachin cooler section was 44°F. // Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. (C)

12B: .03(5)(g)Employee on grill wearing jewelry. Food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food (except for a plain ring such as a wedding band). (C) Corrective Actions: Employee removed jewelry.

14A: .04(4)(k)Cups being used as scoops in various dry food containers. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1. in the food with their handles above the top of the food and the container; 2. in running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 3. in a clean, dry container; or 4. in a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at the required frequency. (C) Corrective Actions: Cups removed.

14B: .05(10)(e) 1,2,4Clean containers stacked together wet. Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. (C) Corrective Actions: Containers separated to allow air drying.