Culvers Of Rib Mountain

Year by year

Inspections

1. May 26, 2026 Routine · No items found

   No violations cited.

2. Jun 30, 2025 Routine · 1 priority foundation, 3 core, 2 repeat
   • Not serious Priority Foundation

     FOOD CONTACT SURFACES - SOILED

     Metal and plastic food container lids found stored in bins (2) with deceased insects (approx. 6). Squeeze bottles stored in bin with excess food debris.

     Correction: Maintain food contact surfaces in a clean condition.

     Code 4-601.11 (A)

   • Not serious Core Repeat

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

     Walk-in freezer is continuing to leak and freeze onto food items directly below, including crinkle-cut potatoes, broccoli soup, and chicken breast fritters.

     Correction: Move foods away from area of drips. Repair leak as soon as possible.

     Code 3-305.11 (A) (2)

   • Not serious Core Repeat

     NON-FOOD CONTACT SURFACES - CLEAN

     Bins (2) for holding metal and plastic food container lids were observed to contain approximately 6 deceased insects. Squeeze bottles for condiments stored in bin with excess dried food debris.

     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

     Metal hotel pans and round volumetric food containers observed stacked together and 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

3. Jun 21, 2024 Routine · 3 priority, 2 priority foundation, 3 core
   • Serious Priority

     RAW ANIMAL FOODS-COOKING TEMPERATURES - 165 DEGREES

     Temperatures of two hamburger patties to be served were found to be below the critical limit of 165 F for non-intact raw beef.

     Correction: Adjust procedures and methods to cook ground beef patties to 165 °F for 15 seconds.

     Code 3-401.11 (A) (3)

   • Serious Priority Corrected on site

     TCS FOOD - COLD HOLDING

     Numerous non-shelf stable items at frozen custard prep area were found to be above the critical limit of 41 F, including raspberry sauce, strawberry sauce, peach topping, and cookie dough bites at approximately 48 F. Additionally, temperatures of portioned cups of coleslaw in the front-of-house cooler were found to range from 43 to 48 F. Items were within timeframe to be safely cooled.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items.

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

   • Serious Priority

     FOOD CONTACT SURFACES - CROSS CONTAMINATION

     Blue disposable gloves for handling of raw fish repeatedly observed to be in contact with cook line trash bin.

     Correction: Relocate blue gloves or trash bin to prevent cross-contamination.

     Code 4-602.11 (A)

   • Not serious Priority Foundation

     RTE/TCS FOOD - PROPER DATE MARKING

     Date-marking absent on a number of required food items, including bacon strips, a large pan of lettuce, pans of sliced ginger and mayonnaise, a container of shake mix, and a small container of broccoli. Additionally a container of bleu cheese crumbles was incorrectly labeled with a 10-day use-by date.

     Correction: Adjust method or procedures so that all ready-to-eat time/temperature control for safety food, if required, are provided with date marking or an effective method of identifying when a food item has exceeded 7 days. Discard improperly date marked food or food that has past the 7 day shelf life.

     Code 3-501.17 (A)

   • Not serious Priority Foundation Corrected on site

     TIME AS A PUBLIC HEALTH CONTROL - 4-HOURS - NOT MARKED

     Bacon strips using time as a public health control for 4 hours is not properly marked or identified with a discard time.

     Correction: Food items shall be marked or otherwise identfied with a time that is 4 hours past the point in time when the food was removed from temperature control. Discard food item.

     Code 3-501.19 (B) (2)

   • Not serious Core

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

     Walk-in freezer has significant areas of condensation on ceiling that drip onto product cases and the floor near other stored product during defrost cycle.

     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 were found to harbor excess food debris, including bulk dry ingredient bin exteriors, multiple storage bins for cleaned wares and utensils, interior surfaces of stainless steel drawers for utensil storage, the stainless steel shelf for storing metal hotel pans, a container at front of house that holds disposable forks, and a bin for storage of sandwich buns. Additionally, ice machine interior had minor biofilm formations, two bins for storage of clean wares were found to harbor splashed water from handwashing activities, and the walk-in cooler floor had a moderate area of pooled water.

     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 SINGLE USE ARTICLES, LINENS - STORING PROHIBITIONS - CLEAN DRY LOCATION

     Proximity of the clean wares rack to the cook line handwash sink was observed to cause water from handwashing activities to splash onto cleaned wares and into their containers.

     Correction: Clean equipment and utensils, laundered linens, single-use and single service articles shall be stored in a clean dry location, not exposed to contamination and off the floor.

     Code 4-903.11 (A)

4. May 11, 2023 Routine · No items found

   No violations cited.