HACCP: Handwashing
Cl- sanitizer is used in the dish machine. Quats sanitizer is used in the three compartment sink
Frozen foods were stored frozen
Note: Conducted full routine inspection in response to RFS 15-0470, which stated that complainant "received a burger that was raw in the middle." Manager stated that she also received complaint and hamburger was remade for complainant. Culver's stated policy is that each hamburger patty is cooked for approximately 90 seconds and/or to 160 degrees F (minimum required is 145 degrees F). Observed all hamburgers being cooked to well above 145 degrees F during inspection. Recommend complaint be closed. SS.
- Critical: Wholesome, sound condition
Observed plastic two-quart container labeled "puff pastry" in the walk in cooler which was covered in mold. Corrected: container of puff pastry discarded.
All foods shall be in wholesome sound condition, free from spoilage, filth, and other contamination and shall be safe for human consumption.
- Original container, properly labeled, consumer advisory
Observed two-quart container of spice mix stored on prep counter in back room with no label identifying contents. Label all spices and spice mixes with common name.
All foods that are not stored in their original containers and whose identity may be mistakable, shall be labeled with the common or usual name of the food.
- Non-food contact surfaces clean
The following non-food contact surfaces were soiled: ledge under soda fountain counter, vent/exhaust above dish machine, gaskets/seals on pull out drawers at bun station. Clean and sanitize all non-food contact surfaces as often as necessary to maintain clean.
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10/23/2015 | Routine | 93 |
HACCP: Handwashing
Quats sanitizer is used in the establishment
Frozen foods were stored frozen
Note: Inspection conducted in response to RFS 15-0143, in which complainant stated that they felt ill after consuming a "fish dinner with tarter sauce, mashed potatoes, green beans, and water," on April 26, 2015. Discussed complaint with owner, Phil Skinner, who stated that within the last couple of years the recipe for tarter sauce had been changed and is now more tart than previous recipes. Owner stated that he has not received any customer complaints in the last two weeks. Owner stated that he has had one ill employee in the last two weeks (employee called off yesterday). Tarter sauce is delivered in a large container and stored in the walk in cooler (40 degrees F/Date marked to expire on July 30, 2015). Tarter sauce is also stored in a small container on the make line (properly date marked and 41 degrees F). All other ingredients/foods consumed were found to be within the allowable temperatures and were properly date marked. Observed proper handwashing during inspection. Recommend complaint be closed. SS.
- Foods handled with minimal manual contact
Observed single-service bowls stored inside of the chicken flour in the dry storage room. Bowls removed and scoops with handles extended out of product were placed into flour. Corrected.
- Wiping cloths clean, used properly, stored
Observed a wet wiping cloth stored on the milkshake machine in between use. Store wet wiping cloths in sanitizer solution in between use.
- Plumbing installed and maintained
Observed a leak present at the backflow prevention device on the mop sink faucet. Replace backflow device.
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4/29/2015 | Routine | 96 |
HACCP Store all toxic items in designated chemical storage.
FBI RFS 15-0022 complaint was also addressed during the inspection. Complainant reported sickness on 1/22/15. Establishment was listed in the food history of the complainant. Complianant reported that she had eaten a ribeye sandwich with grilled onions and cheese on 1/20/15. Upon inspection, rib had an internal temperature of 41 degree. Walk-in cooler and prep table all have proper cold temperatures. The manager on duty was unaware of any reported sickness from employees or customers. MJ/KR
Quat sanitizing bucket concentration: 200 ppm.
Frozen foods are frozen.
- Critical: Proper hygienic practices, eating/drinking/smoking (evidence)
Personal beverage found above food prep area in rear of kitchen across from dish machine.
Store all personal beverage and food items in designated employee dining area. Corrected by education and by removing food items from shelf.
Employees shall consume food only in designated dining areas.
- Critical: Hand washing sinks installed, located, accessible
Wet wiping cloth found in front hand sink.
Remove wiping cloth. Corrected by removing cloth.
All hand sinks shall be free from any obstructions and easily accessible by all employees.
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1/23/2015 | Routine | 91 |
HACCP - Discussed and provided written information on handwashing and proper use of handsinks.
Sanitizer - dishmachine - chlorine
- buckets - quats
This inspection was initiated by RFS #14-0484. Issue was discussed with owner/manager. Owner/manager was encourage to continue to educate workers on proper handwashing and proper handling and storage of potentially hazardous foods and proper temperature control.
- Critical: Hands washed, good hygienic practices (observed).
Evidence of dumping coffe in handsink.
Sinks used for food preparation or for washing equipment or utensils shall not be used for handwashing.
Lavatory, utensil-washing, equipment-washing, or food-preparation sinks shall not be used for the disposal of mop water or similar liquid waste or for the cleaning of mops. Clean and sanitize handsink. Worker cleaned and sanitized handsink. Corrected.
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9/30/2014 | Routine | 95 |
HACCP - Discussed and provided written information on cooking temperatures.
Sanitizer - buckets - quats
- dishmachine - chlorine
Frozen foods were frozen.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Raw ground beef patties in top cold hold unit next to grill 54 degrees F.
Temperatures of all potentially hazardous foods shall be at 41°F or below, or 135°F or above, at all times except as provided for in the Code. Maintain a cold temperature of 41 degrees F or below. Worker discarded product. Corrected.
- Critical: Hot food at proper temperatures
Roast beef in warmer labeled with date & time of preparation 0f 6/25/14, 8am held at a temperature of 97 degrees F.
Maintain the internal temperature of hot potentially hazardous foods at 135°F or above except during necessary periods of preparation or when time only is used as the public health control. Worker discarded product. Corrected.
- Food contact surfaces designed, constructed, maintained, installed, located.
Shelving in prep cooler at toppings station rusted. Shelving in dry storage area rusted.
Multi-use equipment and utensils shall be made and repaired with safe, non-toxic materials, including finishing materials that are corrosion resistant, non-absorbent, smooth, easily cleanable, and durable under conditions of normal use. Resurface or replace shelving.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Torn gaskets on doors of bottom left 4 door freezer, prep coolers at front counter area.
Multi-use equipment and utensils shall be made and repaired with safe, non-toxic materials, including finishing materials that is corrosion resistant, non-absorbent, smooth, easily cleanable, and durable under conditions of normal use. Repair or replace gaskets.
- Critical: Hand washing sinks installed, located, accessible
Observed ice as evidence of discarding food in handsink and thereby making it inaccessible.
Lavatories shall be accessible to employees at all times. Handsinks are for handwashing only. Clean and sanitize handsink. Worker cleaned and sanitized handsink. Corrected.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
No paper towels at handsink.
A supply of sanitary towels or a hand-drying device providing heated air shall be conveniently located near each lavatory. Worker provided paper towels. Corrected.
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6/25/2014 | Routine | 86 |
HACCP - discussed proper storage of utensils while in service
Sanitizer - dishmachine - chlorine
- 3 bay sink - quats
- Non-food contact surfaces clean
Soiled gaskets on doors of reach in coolers at front counter and cooler storing toppings. Shelving in dry storage area soiled with debris. Clean and sanitize non food contact surfaces.
- Storage/handling of clean equipment, utensils
Utensils in drawer stored multidirectional. Store utensils with handles extended same direction to minimize contact with food contact surfaces. Worker reorganized drawer extending all handles in same direction. Corrected.
- Critical: Hand washing sinks installed, located, accessible
Observed ice dumped in handsink. Handsinks are for handwashing only. Clean and sanitize handsink. Worker cleaned and sanitized handsink. Corrected.
- Containers covered, adequate number, insect and rodent proof, emptied at proper intervals, clean
Lids open on outside dumpster. Keep dumpster lids closed when not in use.
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1/14/2014 | Routine | 92 |
HACCP: Reviewed and discussed bare hand contact policy.
Sanitizer used is: Quats for 3-comp sink and wiping cloth buckets. Dish machine uses chlorine
All frozen food was frozen.
Noticed ice cream scoop not under running water. In discussion with the manager this scoop is only used for allergy related items and is changed regularly about every hour.
- Original container, properly labeled, consumer advisory
Cooled breaded chicken in the walk in cooler was not date marked wit ha time.
Corrected by manager voluntarily discarded the chicken.
Label all cooling potentially hazardous food with the date and time of preparation.
- Thermometers, gauges, test kits provided
No test strips provided for testing the dish machines sanitizer concentration.
Corrected by going to GFS to purchase chlorine sanitizer test kit.
Keep on hand Chlorine test strips for testing the dish machines sanitizer concentration.
A test kit or other device that accurately measures the parts per million concentration of the sanitizing solution shall be provided and used.
- Containers covered, adequate number, insect and rodent proof, emptied at proper intervals, clean
Dumpster lid observed to be open.
Corrected by an employee closing the lid.
Keep the lid close when not in use.
Waste containers stored outside the establishment such as dumpster, compactor and compactor systems shall be kept covered when not in actual use.
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10/3/2013 | Routine | 96 |
HACCP: Discussed hand washing and bare hand contact
Sanitizer used: Quats for 3-compartment sink and wiping cloth buckets.
Chlorine for dish machine.
- Plumbing installed and maintained
The drain under the sink was leaking and causing water to flow into walking areas.
Fix the leak.
Drain lines from equipment shall not discharge waste water in such a manner as will permit the flooding of floors or the flowing of water across working or walking areas or into difficult-to-clean areas, or otherwise create a nuisance.
- Floors properly constructed, clean, drained
The floor under the produce rack in the walk in cooler is soiled.
Clean and maintain clean all floors.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
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5/21/2013 | Routine | 98 |
HACCP: Discussed sanitizer concentratinos.
Sanitize used: Dish machine Chlorine. 3-compartment Quats
Pest control is American
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Raw hamburger patties that were stored in the upper part of the prep cooler next to the grill were at a temperature that ranged between 44 & 50 degrees F.
Corrected by discarding the product by the manager.
Temperatures of all potentially hazardous foods shall be at 41°F or below, or 135°F or above, at all times except as provided for in the Code.
- Food contact surfaces of equipment and utensils clean
The upper interior of the microwave in the kitchen is soiled.
Corrected: Employee removed the cover and placed it in the dish machine to be cleaned.
Clean and sanitize all food contact surfaces to prevent accumulated soil.
The food-contact surfaces of grills, griddles, and similar cooking devices and the cavities and door seals of microwave ovens shall be cleaned at least once a day.
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2/11/2013 | Routine | 93 |
HACCP: Discussed prep times. Make sure to quickly prep potentially hazardous foods in order to maintain potentially hazardous foods at or below 41 degree F.
Sanitizer used: Dish machine is Chlorine, Wiping cloth and 3-comp sink is Quats.
All frozen food was frozen.
- Floors properly constructed, clean, drained
The floor in the walk in freezer has pieces of cheesecake and other debris on it.
Clean and maintain clean floors
Floors, floor coverings, mats, and duckboard shall be maintained clean.
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10/24/2012 | Routine | 99 |
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