Culvers Of Middleton

Year by year

Inspections

1. Apr 2, 2026 Re-Inspection · No Reinspection Required

   No violations cited.

2. Mar 25, 2026 Routine Inspection · Reinspection Required
   • Not serious Good Retail Practice

     BACKFLOW PREVENTOR

     Backflow preventer is missing from threaded faucet of basement mop sink.

     Correction: Provide a State of Wisconsin approved backflow prevention device.

     Code WFC 5-202.14

   • Not serious Good Retail Practice

     CLEAN - NON-FOOD SURFACES

     Non-food contact surfaces of walk in freezer door are soiled and unclean.

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

     Code WFC 4-601.11(C)

   • Serious Priority (CDC risk factor)

     HANDWASHING - WHEN

     Employee observed not washing hands before handling clean dishes after working with dirty dishes.

     Correction: Before putting on gloves or before working with food, clean equipment, utensils, and unwrapped single use or single service articles, food employees shall properly wash their hands.

     Code WFC 2-301.14

   • Not serious Good Retail Practice

     LABEL - WORKING CONTAINER

     Flour and fish batter are stored in unlabeled container.

     Correction: Store all foods that are removed from their original packages in containers labeled with the common name of the food or ingredient.

     Code WFC 3-302.12

   • Serious Priority (CDC risk factor)

     TEMPERATURE - HOT HOLDING

     Potato bacon soup in hot well being hot held at 120 F.

     Correction: Maintain hot TCS foods at or above 135 degrees F.

     Code WFC 3-501.16

   • Serious Priority (CDC risk factor)

     TEMPERATURE - COLD HOLDING

     Pre-cooked grilled chicken in grill line cooler being cold held at 45 F.

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

     Code WFC 3-501.16

   • Serious Priority (CDC risk factor)

     TEMPERATURE - COOLING

     Cut tomatoes in walk in cooler is at 43 F after 3.5 hours. Tomatoes moved to shallow metal pan and were uncovered, temperature still at 43 F after 4 hours from initial prep.

     Correction: Rapidly cool cooked food 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 food prepared from ambient temperature ingredients shall be cooled within four hours to 41 degrees F or less.

     Code WFC 3-501.14

3. Mar 27, 2025 Routine Inspection · No Reinspection Required
   • Not serious Good Retail Practice

     CLEAN - NON-FOOD SURFACES

     Front of fryer area 4 door freezer is soiled and unclean in the middle section between the door sets.

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

     Code WFC 4-601.11(C)

4. Feb 6, 2024 Routine Inspection · No Reinspection Required
   • Not serious Good Retail Practice

     CLEAN - NON-FOOD SURFACES

     Walk-in freezer door is soiled.

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

     Code WFC 4-601.11(C)

   • Not serious Good Retail Practice

     GOOD REPAIR - FOOD CONTACT SURFACES

     Plastic lid of flour container has cracks in it.

     Correction: Provide food contact surfaces that are smooth, free of sharp edges, and are free from breaks and cracks.

     Code WFC 4-202.11

   • Not serious Good Retail Practice

     HANDSINK - TEMPERED WATER

     Handsink nearest to drive-through does not have tempered water. Water is reaching only 63F.

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

     Code WFC 5-202.12(A)

   • Serious Priority (CDC risk factor) Corrected on site

     SANITIZATION - CHEMICAL

     The sanitizer concentration for chlorine in the low temp dish machine is 10 ppm.

     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

5. Apr 10, 2023 Routine Inspection · No Reinspection Required
   • Not serious Good Retail Practice

     PHYSICAL FACILITY - GOOD REPAIR

     Grease observed leaking into basement via an electrical access beneath the fryer area. Grease observed along steel support beam in basement.

     Correction: Maintain the physical facilities so they are in good repair at all times. Clean grease from basement ceiling and support beam and seal electrical access line between first floor and basement to prevent additional leakage and prevent potential for any electrical fires. Consult with City of Middleton building/fire inspector, if needed, regarding any conflicting building code issues.

     Code WFC 6-501.11

   • Serious Priority (CDC risk factor) Corrected on site

     TEMPERATURE - HOT HOLDING

     In countertop hot hold unit near microwave in kitchen, chicken gravy at 129F and beef gravy at 130F.

     Correction: Maintain hot TCS foods at or above 135 degrees F.

     Code WFC 3-501.16

6. Sep 13, 2021 Routine Inspection · No Reinspection Required

   No violations cited.

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

   No violations cited.

8. Mar 14, 2018 Routine Inspection · No Reinspection Required

   No violations cited.

9. Jan 18, 2017 Routine Inspection · No Reinspection Required

   No violations cited.

10. Jan 29, 2016 Re-Inspection · No Reinspection Required

    No violations cited.

11. Jan 26, 2016 Routine Inspection · Reinspection Required

    No violations cited.

12. Jan 7, 2015 Routine Inspection · No Reinspection Required

    No violations cited.

13. Jan 31, 2014 Routine Inspection · No Reinspection Required

    No violations cited.

14. May 3, 2013 Routine Inspection · No Reinspection Required

    No violations cited.

15. Apr 24, 2012 Routine Inspection · No Reinspection Required

    No violations cited.