CULVERS

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - can opener Repeat Violation

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. - employee restroom Repeat Violation

Basic - Exterior door has a gap at the threshold that opens to the outside. - back door

Basic - Floor not cleaned when the least amount of food is exposed. - walk in freezer

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. - both microwaves on cooks line

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior of soda machine in dining area. Repeat Violation

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

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.

High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. - chili and chicken noodle soup. Operator discarded.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - ice chute on soda machine in dining area. - can opener

Basic - Bathroom door left open other than during cleaning or maintenance. - employee restroom Corrected On-Site Repeat Violation

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. - employee restroom. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - exterior of soda machine (nozzle area)

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

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. - unwashed strawberries stored over sliced tomatoes. Corrected On-Site

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. -gloves not changed when dishwasher is moving from soiled to clean dishes using a mechanical dishwasher

Intermediate - Handwash sink used for purposes other than handwashing. -Hand wash sink at front counter used to dispose of coffee as evident by deep staining and buildup of coffee residue

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Corrected On-Site

Intermediate - Wash solution in spray-type chemical warewasher less than 120 degrees Fahrenheit. -max temperature 100F per unit thermometer

Basic - Bathroom door left open other than during cleaning or maintenance. -employee bathroom in kitchen

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. -employee bathroom in kitchen

Basic - Clean utensils or equipment stored in dirty drawer or rack. -clean dishes stored in dirty bin

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. -employee drinking from open container

Basic - Employee eating in a food preparation or other restricted area. -employee drinking in food prep area

Basic - Equipment in poor repair. -exterior of ice machine, rubber seal leaking and hanging inside unit -ice overflow barrier in disrepair, over 50% missing

Basic - Floor area(s) covered with standing water. -standing water on floor in front, underneath, and behind ice machine

Basic - Floor soiled/has accumulation of debris. -floor under soda syrup racks soiled with accumulation of syrup

Basic - Food stored in a location that is exposed to splash/dust. -box of oil and dry storage rack of ice cream toppings stored next to hand wash sink exposed to splash as evident of wet exterior of storage boxes

Basic - Food stored on floor. -box of oil stored on floor under hand wash sink Corrective Action Taken Repeat Violation

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. -ice buildup on left side of blower unit in walk in freezer

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -under rear of lid at flip top reach in cooler In kitchen soiled with mold and slime like substance -under soda machine at drive through window soiled with accumulation of syrup and mold like substance

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

Basic - Open dumpster lid.

Basic - Water draining onto floor surface. -ice machine draining water onto floor surface

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. -Butter for bun toaster. -at time of inspection butter was loaded onto bread roller, proper time added. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. -HWS across from fish station Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. -yellow stained bottle on chemical rack not properly labeled

Basic - Dead roaches on premises. -one dead roach under self serve soda machine Corrected On-Site

Basic - Food not stored at least 6 inches off of the floor. Corrected On-Site

Basic - Old labels stuck to food containers after cleaning.

Basic - Toilet/urinal not flushing/functioning properly. -woman's restroom small stall out of order

Intermediate - No soap provided at handwash sink. - hand wash sink at front counter

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. - employee restroom

Basic - Ice buildup in walk-in freezer.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - condenser fan and fan covers dusty in walk in cooler

Basic - Old labels stuck to food containers after cleaning.

Basic - Stored food not covered. - box of dried cranberries on storage rack not closed up.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - soft serve (48F - Cold Holding). Manager states less than an hour, will switch out with another bag from walk in cooler to start product below 41f. - cod (48F - Cold Holding). Operator states less than an hour. Brought to walk in cooler for expedited cooler.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. - next to ice machine

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. - employee restroom

Basic - Ice buildup in walk-in freezer.

High Priority - Dented/rusted cans present. See stop sale. - 1 chicken gravy

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

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cooler next to fryer -egg wash 44-50F, cod 46-53f -Employee states <2 hours. Employee moved cooling unit further away from fryer.

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt or dust. - metal back plate of soda machine at drive thru

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

Basic - Water softener salt (food) stored in a location that is not clean and dry. -stored on floor next to floor drain

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Traces of pink mold.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on cooks line.

Basic - Old labels stuck to food containers after cleaning.