Culver's Frozen Custard Arboretum

Year by year

Inspections

1. Feb 9, 2026 Routine Inspection · No Reinspection Required
   • Serious Priority (CDC risk factor) Corrected on site

     HANDSINK - ACCESSIBLE/CONVENIENT

     Handsink in drive-thru area labeled to not use as a handwashing sink.

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

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

   • Serious Priority (CDC risk factor) Corrected on site

     TEMPERATURE - HOT HOLDING

     In kitchen 2, onions in steam well holding at 124-128F, other items in unit holding >135F.

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

     Code WFC 3-501.16

   • Serious Priority (CDC risk factor) Corrected on site

     TEMPERATURE - COLD HOLDING

     1. In to-go area sauce cooler, signature sauce holding at 55F, 49F in top section. Bottom section of cooler holding <41F(air). 2. In adjacent 1-door cooler, tartar 55F, honey mustard 50F, boom boom 41F, cooler temp gauge reading <41F(air), all other products 41F(air).

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

     Code WFC 3-501.16

   • Not serious Good Retail Practice

     WAREWASHING - IMPROPER SET-UP

     PIC described setting up manual ware washing station as rinse, wash, sanitize. Tube that soap dispenses from does not reach wash compartment unless the tube is manually supported, tube is short and only reaches rinse compartment when rested on sink.

     Correction: Properly set-up sinks: prewash, wash, rinse, sanitize and air-dry.

     Code WFC 4-603 to 4-703

2. Feb 9, 2026 Routine Inspection · No Reinspection Required
   • Serious Priority (CDC risk factor) Corrected on site

     HANDSINK - ACCESSIBLE/CONVENIENT

     Handsink in drive-thru area labeled to not use as a handwashing sink.

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

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

   • Serious Priority (CDC risk factor) Corrected on site

     TEMPERATURE - HOT HOLDING

     In kitchen 2, onions in steam well holding at 124-128F, other items in unit holding >135F.

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

     Code WFC 3-501.16

   • Serious Priority (CDC risk factor) Corrected on site

     TEMPERATURE - COLD HOLDING

     1. In to-go area sauce cooler, signature sauce holding at 55F, 49F in top section. Bottom section of cooler holding <41F(air). 2. In adjacent 1-door cooler, tartar 55F, honey mustard 50F, boom boom 41F, cooler temp gauge reading <41F(air), all other products 41F(air).

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

     Code WFC 3-501.16

   • Not serious Good Retail Practice

     WAREWASHING - IMPROPER SET-UP

     PIC described setting up manual ware washing station as rinse, wash, sanitize. Tube that soap dispenses from does not reach wash compartment unless the tube is manually supported, tube is short and only reaches rinse compartment when rested on sink.

     Correction: Properly set-up sinks: prewash, wash, rinse, sanitize and air-dry.

     Code WFC 4-603 to 4-703

3. May 31, 2024 Routine Inspection · No Reinspection Required
   • Not serious Good Retail Practice

     GOOD REPAIR - PLUMBING

     1) Hand sink in kitchen area is slow to drain. 2) At same sink, water was cold. PIC adjusted unit to turn off cold water. Water temperature cycles between cool, lukewarm, and 105F while handwashing.

     Correction: Repair the plumbing system to conform to the State Uniform Plumbing Code.

     Code WFC 5-205.15

   • Serious Priority (CDC risk factor) Corrected on site

     HANDWASHING - DRYING

     No single-use toweling available at handsink in drive-thru/front area for hand drying.

     Correction: Provide single-use toweling or an approved hand drying device at handsink to facilitate proper handwashing.

     Code WFC 6-301.12

   • Serious Priority (CDC risk factor) Corrected on site

     TEMPERATURE - REHEATING

     1) On cookline, mushrooms that began heating 2 hours prior were at 111F and appeared to not have been stirred. Start time was unclear, discrepancy between time on sticker and time recalled by employee. 2) Back-up soups (chili in bags and tomato soup) in kitchen area began reheating around 9:30am (according to sticker). Discrepancy between sticker time and actual time of reheat. Around 11:20, product had not been stirred and unit was on low heat. Chili at 125F and tomato at 130F. Culver's policy is to re-heat all items to 165F prior to hot holding.

     Correction: Adjust procedures and methods to properly reheat food intended for hot holding to at least 165 degrees F within 2 hours.

     Code WFC 3-403.11

   • Serious Priority (CDC risk factor) Corrected on site

     TEMPERATURE - COLD HOLDING

     1) In front prep top cooler that holds dressings, honey mustard dressing holding at 46F. 2) In custard machine near prep sink, custard mixture cold holding at 45F. 3) On cookline in meat holding unit, raw beef stacked high above fill line at 48F.

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

     Code WFC 3-501.16

4. May 4, 2023 Routine Inspection · No Reinspection Required
   • Not serious Good Retail Practice

     BACKFLOW PREVENTOR

     Backflow preventer is missing or not approved: air gap missing between ice machine drain lines and floor drain; vacuum breaker missing on mop sink faucet.

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

     Code WFC 5-202.14

   • Serious Priority (CDC risk factor) Corrected on site

     CLEAN - FOOD CONTACT SURFACES

     1.) Ladels hanging on clean dish rack are visibly soiled. It appears the method of storing the ladels, in a hanging upright position, contributes to the cupped portion of the ladel to accumulate dust and debris. 2.) Employee observed rinsing custard out of a container over the rinse compartment of three compartment sink which should have been done over the prewash or wash compartment of sink.

     Correction: Maintain food contact surfaces in a clean condition.

     Code WFC 4-601.11(A)

   • Not serious Good Retail Practice Corrected on site

     GLOVE USE

     Employee observed using gloves for more than one task.

     Correction: Single-use gloves shall be used for only one task such as working with ready-to-eat food and discarded when damaged or soiled, or when interruptions occur in the operation.

     Code WFC 3-304.15

   • Not serious Good Retail Practice Corrected on site

     LABEL - PACKAGED FOOD

     BBQ sauce on cook line is not labeled.

     Correction: Properly label packaged food items with: common name; an ingredient list, including all subingredients in descending order of predominance, including; a weight or count; the name and address of the manufacturer, packer, or distributor; allergen content disclosure.

     Code WFC 3-602.11

   • Serious Priority (CDC risk factor) Corrected on site

     SANITIZATION - CHEMICAL

     1.) The sanitizer concentration for chlorine in the dish machine is at 0 ppm. 2.) Sani bucket with wiping cloths stored in solution that tested at 0 ppm Quat.

     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

   • Serious Priority (CDC risk factor) Corrected on site

     TEMPERATURE - COOLING

     Fish batter in Hoshizaki is at 49-50F after approximately 4.5 hours from preparation. Container label was time stamped 8:52AM and per staff was placed in cooler soon after. Temp taken at approximately 1:30 during inspection.

     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

5. Feb 23, 2022 Routine Inspection · No Reinspection Required

   No violations cited.

6. May 7, 2019 Routine Inspection · No Reinspection Required

   No violations cited.

7. Mar 20, 2018 Routine Inspection · No Reinspection Required

   No violations cited.

8. Jan 3, 2017 Routine Inspection · No Reinspection Required

   No violations cited.

9. Jan 19, 2016 Routine Inspection · No Reinspection Required

   No violations cited.

10. Jan 20, 2015 Routine Inspection · No Reinspection Required

    No violations cited.

11. Dec 19, 2013 Routine Inspection · No Reinspection Required

    No violations cited.

12. Dec 18, 2012 Routine Inspection · No Reinspection Required

    No violations cited.

13. Feb 29, 2012 Routine Inspection · No Reinspection Required

    No violations cited.