Culver's Of Stoughton

Year by year

Inspections

1. Apr 16, 2026 Routine Inspection · No Reinspection Required
   • Serious Priority (CDC risk factor) Corrected on site

     CLEAN - FREQUENCY/CONTAMINATION

     Blender used for shakes and desserts not washed, rinsed, and sanitized every 4 hours.

     Correction: Wash, rinse, then sanitize food contact surfaces used with TCS food at least every 4 hours and any time contamination has occurred.

     Code WFC 4-602.11

2. Dec 2, 2024 Re-Inspection · No Reinspection Required

   No violations cited.

3. Nov 14, 2024 Routine Inspection · Reinspection Required
   • Not serious Good Retail Practice

     GOOD REPAIR - EQUIPMENT

     The handwashing sink nearest to the custard machine was not fully secured to the wall.

     Correction: Maintain equipment in good repair.

     Code WFC 4-501.11

   • Serious Priority (CDC risk factor)

     HANDSINK - ACCESSIBLE/CONVENIENT

     The handsink closest to the drive through was not available for use by employees during the inspection. Operator stated that the water supply for the sink was turned off due to the malfunctioning sensor that is causing the sink to operate and have a continuous flow of water even when not in use. Operator turned on the water supply to the sink and the sink was observed having a continuous flow of tempered water that did not cease until the operator turned the supply back off.

     Correction: Provide an accessible handsink to facilitate handwashing by food employees.

     Code WFC 5-203.11; 5-204.11; 5-205.11

   • Not serious Good Retail Practice Corrected on site

     WIPING CLOTHS

     Wet wiping cloths improperly stored. No sanitizer present in sanitizer bucket due to the amount of wiping cloths stored in said bucket.

     Correction: Store wiping cloths in a container of sanitizer solution when not in use. Wet cloths used with raw animal foods shall be kept in a separate sanitizing solution.

     Code WFC 3-304.14

4. Nov 14, 2023 Re-Inspection · No Reinspection Required

   No violations cited.

5. Oct 26, 2023 Routine Inspection · Reinspection Required
   • Serious Priority (CDC risk factor) Corrected on site

     COOLING METHODS

     Sauerkraut cooled improperly. Sauerkraut was measured at 46F in the tabletop cooler.

     Correction: Adjust methods to assure that food is rapidly cooled from 135 degrees F to 41 degrees F or less within six hours, provided the food cools from 135 degrees F to 70 degrees F within two hours. TCS foods prepared from ambient temperature ingredients shall be cooled within four hours to 41 degrees F or less. Use one or more of the following methods based on the type of food being cooled: (1) Placing t

     Code WFC 3-501.15

   • Serious Priority (CDC risk factor) Corrected on site

     EATING, DRINKING, OR TOBACCO

     Employee drink and other food items were observed above food products in the walk-in cooler.

     Correction: Provide an employee break room or designate an area away from food preparation for eating and tobacco use. Beverage containers must be closed and handled to prevent contamination of employee's hands, container, and exposed food, clean utensils, clean linens, and unwrapped single use items.

     Code WFC 2-401.11

   • Not serious Good Retail Practice Corrected on site

     HANDSINK - TEMPERED WATER

     Multiple observations were made during the inspection: - The handwashing sink near the 3 compartment sink did not have tempered water. - The left handwashing sink in the women's restroom does not have tempered water.

     Correction: Provide a water temperature of at least 100 degrees F.

     Code WFC 5-202.12(A)

   • Not serious Good Retail Practice

     HANDSINK - NON-HAND FAUCETS

     The handwashing sink near the drive-thru area and the left sink of the women's restroom did not provide a non-continuous, uninterrupted flow of water for at least 15 seconds.

     Correction: Provide a functional non-hand operated faucet at all hand sinks in the facility.

     Code WFC 5-202.12(C)

   • Serious Priority (CDC risk factor)

     TEMPERATURE - COLD HOLDING

     Sour cream in the front area tabletop cooler was measured at 48°F.

     Correction: Maintain cold TCS foods at or below 41 degrees F.

     Code WFC 3-501.16

6. Feb 24, 2022 Routine Inspection · No Reinspection Required
   • Serious Priority (CDC risk factor) Corrected on site

     SANITIZATION - CHEMICAL

     1. The sanitizer concentration for chlorine in the dish machine is at 0ppm. 2. The sanitizer concentration for quaternary ammonium in the wiping cloth buckets is at 0ppm. Quat dispenser at sanitize compartment of sink is dispensing at 200ppm.

     Correction: Use test strips to measure proper sanitizer concentration and adjust the concentration accordingly. Provide training to employees on proper use and concentration of sanitizer.

     Code WFC 4-501.114

7. Nov 25, 2019 Routine Inspection · No Reinspection Required

   No violations cited.

8. Jun 18, 2018 Routine Inspection · No Reinspection Required

   No violations cited.

9. May 22, 2017 Routine Inspection · No Reinspection Required

   No violations cited.

10. Jun 7, 2016 Routine Inspection · No Reinspection Required

    No violations cited.

11. May 21, 2015 Routine Inspection · No Reinspection Required

    No violations cited.

12. Apr 7, 2014 Routine Inspection · No Reinspection Required

    No violations cited.

13. Mar 4, 2013 Routine Inspection · No Reinspection Required

    No violations cited.

14. Mar 20, 2012 Re-Inspection · No Reinspection Required

    No violations cited.

15. Mar 19, 2012 Routine Inspection · Reinspection Required

    No violations cited.