Culvers

Inspector's notes

Observed a stack of food containers that were still wet. Discussed air-drying with person in charge (PIC). PIC stacked the containers at time of inspection. All equipment and food contact surfaces must be air-dried after properly cleaning and sanitizing. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed TCS foods held in the top of the meat cooler by the grill with internal temperatures ranging from 48-51*F when measured with a probe thermometer; including RTE chicken, bacon, corned beef and veggie patties. Observed an ambient air temp of 34*F on the lower cooler cavity and 50*F in the upper open top of the cooler when measured with a min/max thermometer. PIC stated a line check was done at 1:40pm. Per line check all foods were observed at exactly 40*F. All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed TCS foods held in the top of the meat cooler by the grill with internal temperatures ranging from 48-51*F when measured with a probe thermometer. Observed an ambient air temp of 34*F on the lower cooler cavity and 50*F in the upper open top of the cooler when measured with a min/max thermometer. PIC stated the equipment had recently been serviced. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below. Corrective Action: Correct prior to re-inspection.

Inspector's notes

observed at the facility grilling/food preparation station, food worker arm fully wrapped and bandages extending to the finger line. discussed with facility PIC regarding the strategies to minimize contamination to food as well as the arm/hand wrapped not getting exposed. discussion regarding proper hand washing capability with one hand exposed to wraps and bandages reviewed. manager will look into devising a plan for the food worker to conduct nonfood duty, or awaiting the removal of bandaging so staff can properly wash hands and continue proper food handling in the cookline/grill area. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

observed at the cookline, veggie patties pan directly near the grill area at 49-50 deg f . also at the service line, some pans of sliced cheese overfilled and no lids on the food pans. discussed the proper cold holding for tcs food with manager on duty. manager removed food pans. manager also reduce the slice cheese . use of food pan lids(to ensure maintaining 41 deg f) reviewed. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed an ambient air temperature of 52*F in the prep cooler on the line. Inside the cooler, observed TCS foods holding between 46-52*F including cut lettuce, salad mix, and deli cheese, cut tomatoes and cooked broccoli. PIC stated the lettuce had been in the cooler overnight and all other foods less than 4 hours. Cut lettuce was discarded by PIC at time of inspection. All other TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. Advised PIC to store TCS foods in other units until repairs on the cooler are completed. Corrective Action: Corrected at time of inspection.