CULVER'S, 2111 W 33RD ST, LAWRENCE, KS - Restaurant inspection findings and violations

Business Info

Name: CULVER'S
Type: Restaurant
Address: 2111 W 33RD ST, LAWRENCE, KS 66046
Phone: 785-856-1000
Total inspections: 4
Last inspection: Aug 31, 2015

Restaurant representatives - add corrected or new information about CULVER'S, 2111 W 33RD ST, LAWRENCE, KS »

Violation code	Inspection Date	Violations	Type	Compliance
KDA_3_30412B - --Located inside the salt/pepper container, the scoop was laying inside and the handle was touching the food. COS. Scoop was removed. KDA_4_20211A2 - --Located in the dry food storage room, There was a cracked lid covering the RTE pecans. COS. Lid was placed in trash can. KDA_4_60111A - --There were 2 disher scoops with dried food debris on the inside scoop, being stored inside the drawers for clean dishes. COS. Items placed at dish machine. KDA_4_60111C - --The vent covers on the ice machine have an accumulation of lent debris. KDA_4_60211E4 - --The ice machine guard plate has visible black/brown mold on the corners. KDA_6_50112A - --The floors in the laundry/storage room and in the dry storage room, along the base boards and under equipment and shelving, have an accumulation of black sticky residue. KDA_Defacto - --FE has a notebook, available at the front counter on request, with ingredients listed for the ice cream that is packaged on-site and in a display case for self-service. There is a sign on the door of the unit indicating consumers can ask for information upon request. --Make table: sliced tomato 40.6F Cut lettuce 39.5F	08/31/2015	7	Follow-up	In
KDA_2_40111 - --Located on the shelf directly above the hot holding wells for pot roast and green beans, there was a drinking cup with liquid. PIC said it was a personal cup of coffee. COS. Cup was removed. KDA_3_30412B - --The scoop inside the salt/pepper container was laying inside and the handle was touching the food. COS. Scoop was removed. KDA_3_30412F - --The scoops used for dipping peanut flavors of frozen custard are sitting in a pan of water at a temperature of 60.2F. Educated staff to place scoops in running water or in a hot holding device that will maintain the water at 135F or above. (like a crock pot) KDA_3_30414B1 - --The bucket with quat sanitizer for wiping cloths tested at 100 ppm. The labeling directions state it should be at least 150ppm. COS. Old Solution was dumped and new solution was made. KDA_3_30511A1 - --Located in the dry storage area, the greasy hose used for draining grease was laying on the shelf directly above cases of bagged gravy and it was dripping grease on the packages and onto the floor. COS. Hose was moved and placed to hang inside a bucket on the floor. KDA_3_50116A2 - --At 1:15pm, Located in the make table, there were Foods: 5 pounds cut lettuce at 48.2F and 5 pounds cut lettuce at 49.8F KDA_3_60211B2 - --Located in the lobby area, there is a RIF unit with small containers of frozen custard for consumers to self grab. The FE packs the containers on site. The containers do not have ingredient labeling or allergen labeling and the labeling is not available upon request. Educated staff to have paperwork and notification to consumers available with ingredient information and allergen information. Signage can be placed on unit reminding consumers they can ask staff for the information upon request. The information can be kept in a notebook form and be available to consumers. KDA_4_20211A2 - --There was one cracked container being used for fresh cut lettuce. COS. Cracked container was placed in trash can. KDA_4_30111 - --The make table is not keeping the PHF/TTC foods at a temperature of 41F or below. Ambient air temperature is 47.1F. PIC said the table was broken and had been broken more than 1 week. Educated staff to use ice baggies to keep on food items, bring out in smaller quantities, and keep ice under pans until unit is fixed. KDA_4_50111A - --Located in the WIF, there is ice build up on the floor and shelving from a leaky area and it is dripping on the cases of food. The WIC has moisture constantly dripping from the ceiling onto the floors and staff. KDA_4_60111C - --The lids on the salt and pepper containers were greasy to the touch. COS. Lids were placed in dish area to be washed. The cabinets and shelving for the carbon machines for soda syrup have a large accumulation of sticky syrup. KDA_4_60211E4 - --Located at the self-serve soda machines, the ice chutes have visible pink/brown mold where the ice touches. KDA_5_20515B - --The preparation sink has a constant drip coming from the faucet. PIC said it had been dripping for a while. KDA_5_50117 - --One of the stalls in the ladies toilet room does not have a cover on the trash can. KDA_6_20215A3 - --The entrance doors on the north side of the building have gaps in the bottom that are more than 1/4 inches. KDA_6_30112 - --Located at the hand sink in the ice cream area, there was not any type of hand drying device. COS. PIC placed single use towels at sink. Towel dispenser has fallen off the wall. KDA_6_50112A - --The chemical storage room has an accumulation of dried rodent feces on the floors. The floor area under the syrup storage shelving, has a large accumulation of brown liquid debris. The storage room floors have an accumulation of dried food debris and greasy debris, under the shelving and along the base boards. The WIC floor has an accumulation of wet liquid debris KDA_6_50116 - --The wet mop is laying in the bottom of the bucket and not hanging to air dry. KDA_7_10211 - --Located on the shelving in the front counter area, there was a spray bottle of blue liquid with no label. PIC said it was window cleaner. COS. Bottle was labeled. KDA_7_20111A - --Located at the front counter on the shelving area, there was one spray bottle of sanitizer sitting beside single use plastic dome lids used to cover foods items. COS. Chemical was moved. KDA_Defacto - --Cold wells by cook: cod 40.6F Cold drawers: corndogs 40.6F Make table: shred cheese 43.7F	08/19/2015	21	Regular	Out
Details not available.	04/01/2014
Details not available.	03/11/2014

KDA_2_40111 - EMPLOYEES shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed FOOD- clean EQUIPMENT, UTENSILS, and LINENS- unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES- or other items needing protection cannot result.
KDA_3_30412B - In-use utensil storage (Non-PHF/TCS-handles above food) During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored in FOOD that is not POTENTIALLY HAZARDOUS (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) with their handles above the top of the FOOD within containers or EQUIPMENT that can be closed, such as bins of sugar, flour, or cinnamon.
KDA_3_30412F - In-use utensil storage (135�°F water) During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored in a container of water if the water is maintained at a temperature of at least 57�°C (135�°F) and the container is cleaned at least every 24 hours or at a frequency necessary to preclude accumulation of soil residues.
KDA_3_30414B1 - Wiping cloths (Storage) Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be held between uses in a chemical sanitizer solution at an appropriate concentration.
KDA_3_30511A1 - Food storage - Except as specified in ¶¶ (B) and (C) of 3-305.11, FOOD shall be protected from contamination by storing the FOOD: in a clean, dry location- where it is not exposed to splash, dust, or other contamination- and at least 15 cm (6 inches) above the floor.
KDA_3_50116A2 - PHF/TCS Cold Holding - POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be maintained at 5�°C (41�°F) or less.
KDA_3_60211B2 - Label information (packaged in establishment - Ingredients) Label information shall include, if made from two or more ingredients, a list of ingredients in descending order of predominance by weight, including a declaration of artificial color or flavor and chemical preservatives, if contained in the FOOD.
KDA_4_20211A2 - FCS (Imperfections) Multiuse FOOD-Contact SURFACES shall be free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections.
KDA_4_30111 - Temperature Capacity - EQUIPMENT for cooling and heating FOOD, and holding cold and hot FOOD, shall be sufficient in number and capacity to provide FOOD temperatures as specified under Chapter 3.
KDA_4_50111A - EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2.
KDA_4_60111A - Food Contact Clean to Sight and Touch - EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch.
KDA_4_60111C - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris.
KDA_4_60211E4 - Non-PHF/TCS Food Contact Surface Cleaning Frequency (ice bins, soda nozzles) Surfaces of UTENSILS and EQUIPMENT contacting FOOD that is not POTENTIALLY HAZARDOUS (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be cleaned, in EQUIPMENT such as ice bins and BEVERAGE dispensing nozzles and enclosed components of EQUIPMENT such as ice makers, cooking oil storage tanks and distribution lines, BEVERAGE and syrup dispensing lines or tubes, coffee bean grinders, and water vending EQUIPMENT: at a frequency specified by the manufacturer- or, absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold.
KDA_5_20515B - Plumbing system (Maintained) A PLUMBING SYSTEM shall be maintained in good repair.
KDA_5_50117 - A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
KDA_6_20215A3 - Outer openings (Doors) Outer openings of a FOOD ESTABLISHMENT shall be protected against the entry of insects and rodents by solid, self-closing, tight-fitting doors.
KDA_6_30112 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: Individual, disposable towels- a continuous towel system that supplies the user with a clean towel- a heated-air hand drying device- or a hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures.
KDA_6_50112A - PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
KDA_6_50116 - After use, mops shall be placed in a position that allows them to air-dry without soiling walls, EQUIPMENT, or supplies.
KDA_7_10211 - Common Name (Working containers) Working containers used for storing POISONOUS or TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall be clearly and individually identified with the Common Name of the material.
KDA_7_20111A - Chemical Storage (spacing/partitioning) POISONOUS OR TOXIC MATERIALS shall be stored so they cannot contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES by separating the POISONOUS OR TOXIC MATERIALS by spacing or partitioning.

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CULVER'S, 2111 W 33RD ST, LAWRENCE, KS - Restaurant inspection findings and violations

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