Culvers Restaurant

Year by year

Inspections

1. Sep 22, 2026 Routine · 2 core, 1 repeat
   • Not serious Core Repeat

     UTENSILS, EQUIPMENT AND LINENS - AIR-DRYING REQUIRED

     Clean utensils are being stored or stacked without being air-dried.

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

     Code 4-901.11

   • Not serious Core

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

     The exterior door the backroom observed to a gap between the floor and the bottome of door \.

     Correction: Fix or replace door sweep to prevent the entrance of insects or rodents.

     Code 6-202.15 (A) (3)

2. Nov 13, 2025 Re-inspection · 1 core, 1 repeat
   • Not serious Core Repeat

     UTENSILS, EQUIPMENT AND LINENS - AIR-DRYING REQUIRED

     11/13/25 - Clean utensils are being stored or stacked without being air-dried. 10/22/25 - Clean utensils are being stored or stacked without being air-dried.

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

     Code 4-901.11

3. Oct 22, 2025 Routine · 3 priority, 1 priority foundation, 2 core, 1 repeat
   • Serious Priority Corrected on site

     RAW ANIMAL FOODS-COOKING TEMPERATURES - 155 DEGREES

     Raw burger on grill was not cooked to a temperature of 155°F for 15 seconds. The burger had an internal temperature of 146°F.

     Correction: Adjust procedures and methods to cook raw burgers to 155°F for 15 seconds. Action Taken: The burger was placed back on the grill and cooked to reach 155°F.

     Code 3-401.11 (A) (2)

   • Serious Priority Corrected on site

     TCS FOOD - HOT HOLDING

     Cooked mushrooms in hot holding unit observed to be hot held between 110 and 114°F

     Correction: Maintain time/temperature control for safety food at or above 135°F. Discard unsafe food items. Action Taken: Mushrooms were reheated to 165°F during inspection.

     Code 3-501.16 (A) (1)

   • Serious Priority Corrected on site

     TCS FOOD - COLD HOLDING

     Chocolate shake mix and sliced tomatoes in walk-in cooler observed to be cold held at 43 and 44°F respectively.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items. Action Taken: Informed PIC to monitor temperatures in walk-in cooler to ensure food stays below 41°F.

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

   • Not serious Priority Foundation

     FOOD CONTACT SURFACES - SOILED

     Can opener observed to be visibly soiled with food debris.

     Correction: Maintain food contact surfaces in a clean condition.

     Code 4-601.11 (A)

   • Not serious Core Corrected on site

     FOOD CONTAMINATION PREVENTED - MISCELLANEOUS CONTAMINATION

     Expo dessert holding freezer near customers is not protected from potential contamination. The lid on the expo dessert freezer observed to be propped open while holding an open lid ice cream cup that was not protected fron the public or contamination.

     Correction: Ensure expo dessert holding freezer remains closed at all times to prevent contamination. Action Taken: Expo dessert holding freezer lid was closed during inspection.

     Code 3-307.11

   • Not serious Core Repeat

     UTENSILS, EQUIPMENT AND LINENS - AIR-DRYING REQUIRED

     Clean utensils are being stored or stacked without being air-dried.

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

     Code 4-901.11

4. Nov 21, 2024 Routine · 2 priority, 1 priority foundation, 2 core, 2 repeat
   • Serious Priority

     DATE MARKING - DISPOSITION

     Prepared coleslaw in large tubs in walk-in cooler are not provided with a date mark.

     Correction: Discard ready-to-eat Time/Temperature Control for Safety Food requiring a date mark that has exceeded the discard date or has not been provided with a date mark.

     Code 3-501.18 (A)

   • Serious Priority Repeat

     FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, pH, CONCENTRATION AND HARDNESS

     The sanitizer solution in buckets and dispenser at three compartment sink are not being used according to EPA registered label use instructions and are at 100 PPM.

     Correction: Provide training to employees on proper use and concentration of sanitizer or repair or adjust warewashing equipment to provide proper sanitizer concentration.

     Code 4-501.114 (A) - (E)

   • Not serious Priority Foundation

     WAREWASHING MACHINE - CHEMICAL - WASH SOLUTION TEMPERATURE

     The temperature of the wash solution in the chemical dishmachine observed to be 114°F and is less than 120°F.

     Correction: Maintain the wash temperature in the warewashing machine at a temperature not less than 49°C (120°F).

     Code 4-501.110 (B)

   • Not serious Core Repeat

     UTENSILS, EQUIPMENT AND LINENS - AIR-DRYING REQUIRED

     Clean pans and containers located on shelf outside of walk-in cooler are being stacked without being air-dried.

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

     Code 4-901.11

   • Not serious Core

     PLUMBING - SYSTEM MAINTAINED IN GOOD REPAIR

     The dump sink behind the warewashing machine is not maintained in good repair and is observed to have a leaking faucet.

     Correction: The plumbing system shall be maintained in good repair. Repair or replace defective or leaking plumbing.

     Code 5-205.15 (B)

5. Feb 21, 2024 Routine · 1 priority, 1 priority foundation, 7 core, 2 repeat
   • Serious Priority

     FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, pH, CONCENTRATION AND HARDNESS

     The Quat sanitizer in sanitizer buckets is not being used according to EPA registered label use instructions and is at 0 PPM.

     Correction: Provide training to employees on proper use and concentration of sanitizer or repair or adjust warewashing equipment to provide proper sanitizer concentration.

     Code 4-501.114 (A) - (E)

   • Not serious Priority Foundation Corrected on site

     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. Action Taken: Inspector provided vomit and diarrheal clean up procedures during inspection.

     Code 2-501.11

   • Not serious Core Repeat

     FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR

     Boxes of fish are stored on the floor in the walk in freezer.

     Correction: Store all food items 6 inches above the floor.

     Code 3-305.11 (A) (3)

   • Not serious Core

     FOOD CONTAMINATION - FOOD PREPARATION

     Raw fish being thawed in rinse compartment is subject to potential contamination from interior of sink.

     Correction: Food prep should be conducted in the prep sink and above the flood rim of the sanitize compartment of the warewash sinks. Sinks should be sanitized after prepping raw animal products to prevent cross contamination.

     Code 3-305.14

   • Not serious Core

     THERMOMETERS - FUNCTIONALITY - INTEGRAL OR PERMANENTLY AFFIXED MEASURING DEVICE

     Sundae prep cooler is not equipped with an integral or permanently affixed temperature measuring device.

     Correction: Provide a integral or permanently affixed temperature measuring device.

     Code 4-204.112 (B)

   • Not serious Core

     UTENSILS, EQUIPMENT AND LINENS - AIR-DRYING REQUIRED

     Clean utensils are being stored or stacked without being air-dried.

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

     Code 4-901.11

   • Not serious Core Repeat

     UTENSILS, EQUIPMENT AND SINGLE USE ARTICLES, LINENS - STORING PROHIBITIONS - CLEAN DRY LOCATION

     Single-use items stored on the floor of dry storage area.

     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)

   • Not serious Core

     HANDWASHING SIGNAGE

     No handwashing signage provided at mens' bathroom handwashing sink.

     Correction: Provide handwashing signage at all handwashing sinks used by food employees.

     Code 6-301.14

   • Not serious Core

     REPAIRING - PREMISES, STRUCTURES, ATTACHMENTS, AND FIXTURES - METHODS

     The handwash sink near the grill is leaking and not maintained in good repair.

     Correction: Repair the hand wash sink near the grill so that it no longer leaks and is maintained in good repair.

     Code 6-501.11