CULVER'S

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 2 small containers of melted butter 98-121 F double panned in steam well. Operator reheated and temped 146-152 F, removed extra pan and directly hot holds in steam well. Corrected On-Site

Basic - Interior of microwave has accumulation of black substance/grease/food debris. 1 microwave soiled with food debris on top interior. Operator removed top cover and moved to clean. Corrective Action Taken

Basic - Wet mop not stored in a manner to allow the mop to dry. 1 wet mop stored in mop sink. Operator hang it up to air dry. Corrected On-Site

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.

Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink on cook line blocked by ladder, trash can and a pile of bread baskets. Operator removed some items to get access to the handwash sink. Corrected On-Site

Intermediate - Wash solution in spray-type chemical warewasher less than 120 degrees Fahrenheit. Temped 92 F.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Ran hot water approximately 3 minutes in handwash sink by office on cook line, temped 80 F.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach-in cooler at drive thru area.

Intermediate - Handwash sink used for purposes other than handwashing. Observed pickle slice and debris in handwash sink behind cook line. Discussed with manager about handwash sink for handwash only. Manager clean handwash sink at time of inspection. Corrected On-Site

Basic - Employee with no beard guard/restraint while engaging in food preparation. Corrected On-Site Repeat Violation

Basic - Food stored on floor. A container of cannoli oil stored on floor at dry storage area. Manager moved to shelf. Corrected On-Site

Basic - Ice buildup in walk-in freezer. Around door frame. Repeat Violation

Basic - Old labels stuck to food containers after cleaning. Chili container with old and new labels in walk-in cooler. Repeat Violation

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line Reach in cooler Cold holding raw burger patties 45-47F. Placed in walk in freezer for rapid chill and grabbed new burgers at 41F Corrective Action Taken Warning - From follow-up inspection 2022-05-25: Raw burger patty 46 F. Operator placed in ice bath. Time Extended Corrective Action Taken

Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Warning - From follow-up inspection 2022-05-25: Time Extended

Basic - - From initial inspection : Basic - Employee with no beard guard/restraint while engaging in food preparation. Cook Warning - From follow-up inspection 2022-05-25: Time Extended

Basic - - From initial inspection : Basic - Old labels stuck to food containers after cleaning. Clean dishes rack Warning - From follow-up inspection 2022-05-25: Time Extended

Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. Cooks line Warning - From follow-up inspection 2022-05-25: Time Extended

Basic - Food stored on floor. Observed cooking oils stored on floor at dry storage.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk-in cooler door gasket.

Basic - Old labels stuck to food containers after cleaning.

Basic - Working containers of food removed from original container not identified by common name. Flour bin under prep table next to prep sink.