CULVER'S ST CLOUD

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

Basic - Water leaking from pipe and/or faucet/handle. Leak under handwashing sink near drive through area and leak at pipe on top of dish machine

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. fish batter (51F - Cold Holding) in walk in cooler for more than 4 hours per operator

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. fish batter (51F - Cold Holding) in walk in cooler Operator discarded, see stop sale Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Several on clean dish rack across from dish machine

Basic - Equipment in poor repair. Top drawer of reach in cooler drawer unit across from fryer broken

Basic - Standing water in bottom of reach-in-cooler. Reach in cooler under make table at end of cookline towards toaster

High Priority - Operating with an expired Division of Hotels and Restaurants license.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee food into go box stored on shelf of walk in cooler Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee apron on top of wrapped sandwich paper at dry storage Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Small white cutting board on make table at salad station

Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Facility has triple sink set up and will discontinue using dish machine Corrective Action Taken

Basic - Floor soiled/has accumulation of debris. Fries under fryers

Basic - Water leaking from pipe and/or faucet/handle. Hand wash sink at cooks line. Facility has container to catch water

Basic - - From initial inspection : Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Case of unwashed tomatoes stored over ready to eat at walk in cooler - From follow-up inspection 2024-05-21: Time Extended

Basic - Accumulation of debris on exterior of warewashing machine.

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

Basic - Equipment in poor repair. Gaskets reach in freezer Dishwasher gasket on door Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf above fryers under filter

Basic - Old labels stuck to food containers after cleaning.

Basic - Working containers of food removed from original container not identified by common name. Fish batter and flour Corrected On-Site

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. Corrected On-Site

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.

High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Chili at front steam table, 135f. Chili start reheat at 730, temped at 920am-Advised rapid reheat to 165. Manager reheated and new temp 166-168f. Corrected On-Site

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

Basic - Old labels stuck to food containers after cleaning.

High Priority - Employee washed hands with cold water. Water takes to too long and don't reach 100°

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Water take too long and only reach 94°

Basic - Accumulation of debris on exterior of warewashing machine. Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee serving icecream in cups have watch.

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

Basic - Water softener salt (food) stored in a location that is not clean and dry. In floor of equipment room Corrected On-Site