Culvers

Year by year

Inspections

1. Dec 23, 2025 Routine · 1 priority, 2 priority foundation
   • Serious Priority Corrected on site

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

     The chlorine sanitizer is not being used according to EPA registered label use instructions and was found at 0PPM.

     Correction: Repair or adjust warewashing equipment to provide proper sanitizer concentration. Primed machine and now dispensing at 100PPM.

     Code 4-501.114 (A) - (E)

   • Not serious Priority Foundation

     DEMONSTRATION OF KNOWLEDGE - COOKING TIMES AND TEMPERATURES

     The Person in Charge (PIC) is unable to demonstrate knowledge of safe cooking temperatures.

     Correction: The person in charge shall obtain training or training materials on safe cooking temperatures so they are able to demonstrate knowledge and train employees. Provided education and factsheet on cook temps.

     Code 2-102.11 (C) (6)

   • Not serious Priority Foundation Corrected on site

     FOOD CONTACT SURFACES - SOILED

     Can opener was found visibly soiled.

     Correction: Maintain food contact surfaces in a clean condition.

     Code 4-601.11 (A)

2. Jun 18, 2025 Routine · 4 priority, 1 priority foundation, 1 core
   • Serious Priority Corrected on site

     RESPONSIBILITIES AND REPORTING OF FOODBORNE ILLNESS SYMPTOMS

     Person in charge has not informed or required food employees to report symptoms of foodborne illness. Employee could not remember the symptoms required to be reported. Discussion had with the employee and manager.

     Correction: Inform food employees of the requirements to report symptoms of foodborne illness to the person in charge.

     Code 2-201.11 (A) (1)

   • Serious Priority Corrected on site

     WHEN TO WASH

     Employee observed not washing hands after changing gloves from the dish area to the cook line. Discussion had with employee.

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

     Code 2-301.14

   • Serious Priority Corrected on site

     TCS FOOD - HOT HOLDING

     1) The whole pot roast in the kitchen middle warming unit was at 132 to 150 F. The pot roast was shredded during the inspection and, 2) The soup in the kitchen back warmer was at 128 F and at 141 F after stirring.

     Correction: Maintain time/temperature control for safety food at or above 135°F. Make sure that all products are stirred occasionally in the hot holding units to ensure that all parts of the food are maintained at or above 135 F.

     Code 3-501.16 (A) (1)

   • Serious Priority Corrected on site

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

     The sanitizer at the dishwasher is not being used according to EPA registered label use instructions and is at 0 PPM. The bucket was empty and replaced with a fresh sanitizer bucket. After priming the machine was at 50 ppm.

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

     Code 4-501.114 (A) - (E)

   • Not serious Priority Foundation

     FOOD CONTACT SURFACES - SOILED

     The blade of the table-mounted can opener is visibly soiled.

     Correction: Maintain food contact surfaces in a clean condition.

     Code 4-601.11 (A)

   • Not serious Core

     KITCHENWARE, TABLEWARE AND SINGLE-USE ARTICLES - HANDLED TO PREVENT CONTAMINATION

     It was observed that plastic spoons at the front counter are stored face up where the food or lip contact surface could be contaminated.

     Correction: Store utensils in a manner to avoid contamination to the food and lip contact surface.

     Code 4-904.11 (A)

3. Jun 12, 2024 Routine · 1 core
   • Not serious Core

     EQUIPMENT AND UTENSILS CONFORM TO ANSI STANDARDS

     Crockpot used for pot roast is not ANSI certified or approved by the department.

     Correction: Unapproved equipment shall be removed from food service. Provided handout on ANSI certifications.

     Code 4-205.11

4. Jul 11, 2023 Follow Up · 1 priority foundation, 1 repeat
   • Not serious Priority Foundation Repeat

     FOOD CONTACT SURFACES - SOILED

     The tomato slicer is visibly soiled.

     Correction: Maintain food contact surfaces in a clean condition.

     Code 4-601.11 (A)

5. Jun 16, 2023 Routine · 1 priority foundation, 4 core
   • Not serious Priority Foundation

     FOOD CONTACT SURFACES - SOILED

     The tomato slicer is visibly soiled.

     Correction: Maintain food contact surfaces in a clean condition.

     Code 4-601.11 (A)

   • Not serious Core

     WIPING CLOTHS - USE LIMITATION - CLOTHS FOR WIPING COUNTERS STORED IN SANITIZER

     Wiping cloth used for wiping surfaces stored in wiping cloth bucket with sanitizer concentration at 0 ppm.

     Correction: Refill from mop sink dispenser. Cloths used for wiping counters and equipment shall be stored in a sanitizing solution in between uses.

     Code 3-304.14 (B) (1)

   • Not serious Core

     FOOD CONTAMINATION - FOOD STORAGE PROHIBITED AREAS

     Coffee and coffee filters were in a container under the unshielded front hand sink drainpipe.

     Correction: Remove food items from this area to an area not subject to contamination.

     Code 3-305.12

   • Not serious Core

     EQUIPMENT AND UTENSILS - FOLLOW MANUFACTURERS DIRECTIONS

     The sanitizer dispenser at the 3-compartment sink is not being used according to manufacturer's directions. There is no measurable sanitizer being dispensed. Discontinue use until it is repaired.

     Correction: Equipment shall be operated in accordance with manufacturer's directions. Change procedures to follow manufacturer's use directions.

     Code 4-501.11 (D)

   • Not serious Core

     KITCHENWARE, TABLEWARE AND SINGLE-USE ARTICLES - HANDLED TO PREVENT CONTAMINATION

     The forks and spoons on the front serving counter were stored in a manner where the food or lip contact surface could be contaminated.

     Correction: Store utensils in a manner to avoid contamination to the food and lip contact surface.

     Code 4-904.11 (A)