Culver's Frozen Custard

Year by year

Inspections

1. Jun 11, 2026 Routine · 1 priority, 1 priority foundation, 1 core
   • Serious Priority Corrected on site

     WHEN TO WASH

     Employee observed not washing hands when changing gloves. Cook was observed not changing gloves after drinking, handling of bun racks and using tablet and then returning to cooking.

     Correction: Employees shall wash their hands after engaging in any activity that may cause their hands to become contaminated.

     Code 2-301.14

   • Not serious Priority Foundation

     CLEAN-UP OF VOMITING AND DIARRHEAL EVENTS

     Food establishment does not have procedures that address responding to vomiting or diarrheal events.

     Correction: Develop procedures for responding to vomiting and diarrheal events. Specifically actions that employees must take to minimize the spread of contamination.

     Code 2-501.11

   • Not serious Core

     PERSONAL CLEANLINESS - HAIR RESTRAINTS

     Two employees noted working in food preparation/cooking area without a beard restraint.

     Correction: Provide employees working in food preparation and cooking areas with effective hair restraint (hat, hair net, beard restraint, etc.). Goaties or beards longer than 1/4 inch in length need to wear a beard net.

     Code 2-402.11

2. Jun 30, 2025 Routine · 2 priority foundation, 3 core, 3 repeat
   • Not serious Priority Foundation Repeat

     FOOD CONTACT SURFACES - SOILED

     Cleaned nozzles/lids for squeeze bottles found sitting in water due to insufficient drying. Plastic and metal food container lids found stored in bins (2) with dead insects at the bottom. Hotel pans contain food residue not removed during wash process.

     Correction: Maintain food contact surfaces in a clean condition.

     Code 4-601.11 (A)

   • Not serious Priority Foundation Corrected on site

     HAND DRYING PROVISION

     No single-use toweling or other hand drying device available at employee handwashing sink for hand drying.

     Correction: Provide single-use toweling or other approved devices at employee handwashing sink to facilitate proper handwashing.

     Code 6-301.12

   • Not serious Core Repeat

     NON-FOOD CONTACT SURFACES - CLEAN

     Bin for squeeze bottle tops contains standing water. Bins (2) for food container lids contained deceased pests. Bins for items such as shakers, spatulas, and disposable spoons contain food debris and residue.

     Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.

     Code 4-601.11 (C)

   • Not serious Core Repeat

     UTENSILS, EQUIPMENT AND LINENS - AIR-DRYING REQUIRED

     Squeeze bottle lids/nozzles sitting wet in container and hotel pans stacked together while wet and made available for next use prior to completion of air-drying.

     Correction: Air dry all clean utensils before storage and before contact with food.

     Code 4-901.11

   • Not serious Core

     SINGLE-USE AND SINGLE SERVICE ARTICLES - PROHIBITIONS

     Stack of blue gloves for handling of raw fish observed contaminated with flour/batter mixture from previous day's production.

     Correction: Store single-service or single-use articles, clean equipment and utensils and laundered linens in areas that are not subject to contamination.

     Code 4-903.12

3. Jun 18, 2024 Routine · 3 priority, 2 priority foundation, 5 core
   • Serious Priority Corrected on site

     PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS

     Opened package of raw ground beef pucks found to have been placed directly on top of frozen custard cases in walk-in cooler.

     Correction: Shift leader moved the package to the meat storage area. Reorganize food storage as necessary so that ready-to-eat foods are stored above raw animal food and raw vegetables. Discard ready-to-eat foods that show evidence of contamination.

     Code 3-302.11 (A) (1)

   • Serious Priority Corrected on site

     TCS FOOD - HOT HOLDING

     Bacon strips found to be inadquately hot-held in pan at temperatures ranging from approximately 90 to 115 F.

     Correction: Bacon strips placed on flat top grill for additional heating. Recommend a shallower, wider pan to help facilitate uniform temperatures. Maintain time/temperature control for safety food at or above 135°F. Discard unsafe food items.

     Code 3-501.16 (A) (1)

   • Serious Priority

     TCS FOOD - COLD HOLDING

     Opened package of ground beef pucks at top of burger prep cooler found to be improperly cold-held on cook line at approximately 48 F.

     Correction: Package moved to walk-in cooler as it was within adequate timeframe to cool. Maintain cold time/temperature control for safety food at or below 41°F.

     Code 3-501.16 (A) (2) AND (B)

   • Not serious Priority Foundation

     PERSON IN CHARGE - HOT AND COLD HOLDING

     Staff is not adequately monitoring food temperatures during hot and cold holding.

     Correction: The person in charge shall ensure that routine temperature monitoring is conducted on foods during hot and cold holding.

     Code 2-103.11 (I)

   • Not serious Priority Foundation

     FOOD CONTACT SURFACES - SOILED

     Numerous food-contact surfaces were found to be in an insanitary state, including items held in tubs with deceased pests and food debris (metal pan lids, squeeze bottles, plastic jugs, plastic lids, measuring cups, a grill scraper, and condiment bottle nozzles). Small number of metal pans on clean storage shelf had flour-like substance on sides, edges, and rims.

     Correction: Maintain food contact surfaces in a clean condition.

     Code 4-601.11 (A)

   • Not serious Core

     FOOD CONTAMINATION PREVENTED FROM PREMISE - NOT EXPOSED TO SPLASH AND DUST

     Condensation resulting from non-sealed area of walk-in cooler wall observed to be dripping onto an opened case of butter and running down an approximate 6-foot length of the wall along which other product is stored.

     Correction: Store food in areas not exposed to splash, dust, or other contamination.

     Code 3-305.11 (A) (2)

   • Not serious Core

     NON-FOOD CONTACT SURFACES - CLEAN

     Numerous non-food contact surfaces found to be in an insanitary state. Deceased ants were found in the bottoms of a majority of large plastic tubs that are used for holding clean equipment and wares, which are located near receiving door with gap. Tubs also contain accumulations of food debris. Areas on clean wares racks contain food debris and residue. Stainless steel shelf in prep area directly above hot holder unit and top surface of dish machine contain dried debris. Areas of floor under racks in walk-in cooler harbor residue and discoloration.

     Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.

     Code 4-601.11 (C)

   • Not serious Core

     UTENSILS, EQUIPMENT AND LINENS - AIR-DRYING REQUIRED

     Numerous metal pans were found to be stacked together in an interlocking fashion without complete air-drying.

     Correction: Air dry all clean utensils before storage and before contact with food.

     Code 4-901.11

   • Not serious Core

     FLOORS, WALLS AND CEILINGS - CLEANABILITY

     Corner of metal wall panel in walk-in cooler is peeling away from the wall, creating an uncleanable surface that accumulates moisture and causes condensation formation along wall.

     Correction: Provide floors, walls, and ceilings that are designed, constructed, and installed so they are smooth and easily cleanable.

     Code 6-201.11

   • Not serious Core

     INSECTS AND RODENTS - OUTER OPENINGS - SOLID, SELF-CLOSING AND TIGHT FITTING DOORS

     Small gap exists at bottom-left corner of receiving door that fails to prevent entrance of pests.

     Correction: Provide a self-closing and tight fitting door to prevent the entrance of insects or rodents.

     Code 6-202.15 (A) (3)

4. May 10, 2023 Routine · No items found

   No violations cited.