CULVERS
3920 S US 17-92
Overall Food Safety Rating
★★½☆☆ (2.6/5)
Based on 6 health inspection reports
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All Inspection Reports
Inspection on 12/20/2024
High Priority
0
Intermediate
0
Basic
4
Total
4
Disposition: Met Inspection Standards
Inspection Details:
- 36-73-4:Basic - Floor soiled/has accumulation of debris. -pool of oil on left side of fryers
- 16-48-4:Basic - Old food stuck to clean dishware/utensils. Corrected On-Site Repeat Violation
- 16-46-4:Basic - Old labels stuck to food containers after cleaning. Repeat Violation
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. -flower and sugar at bun table not labeled Repeat Violation
Food safety inspection conducted on 12/20/2024 revealed 4 total violations (0 high priority, 0 intermediate, 4 basic).
Inspection on 10/1/2024
High Priority
0
Intermediate
2
Basic
7
Total
10
Disposition: Met Inspection Standards
Inspection Details:
- 36-22-4:Basic - Floor area(s) covered with standing water. -under reach in cooler containing veg
- 36-73-4:Basic - Floor soiled/has accumulation of debris. -floor in WIF accumulation of food debris
- 08B-38-4:Basic - Food stored on floor. -ice cream in WIF fallen and left on floor
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -WIC fan covers accumulation of dust
- 16-48-4:Basic - Old food stuck to clean dishware/utensils. -ladle hung on rack
- 16-46-4:Basic - Old labels stuck to food containers after cleaning.
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. -sugar not properly labeled with common name
- 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. - batter ambient cooling, 62-70F at 2 hours, 61-70F at 2.5 hours
- 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. -butte being held for 4 hours
- 46-01-4:Marked exit/path to marked exit blocked. For reporting purposes only. -rear exit blocked by carts and racks
Food safety inspection conducted on 10/1/2024 revealed 10 total violations (0 high priority, 2 intermediate, 7 basic).
Inspection on 1/25/2024
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 1/25/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 1/24/2024
High Priority
2
Intermediate
0
Basic
2
Total
4
Disposition: Follow-up Inspection Required
Inspection Details:
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Warning
- 16-46-4:Basic - Old labels stuck to food containers after cleaning. Warning
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. - Walk in cooler: fish batter made at 5:28am (52F - Cold Holding) Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - tomato (44F - Cold Holding); - lettuce (45F - Cold Holding); - sauerkraut (46F - Cold Holding); - coleslaw (46F - Cold Holding); - shredded cheese (46F - Cold Holding) Manager states brought out less than 4 hours. Moved all products walk in cooler to lower temperature - Walk in cooler: fish batter made at 5:28am (52F - Cold Holding) Warning
Food safety inspection conducted on 1/24/2024 revealed 4 total violations (2 high priority, 0 intermediate, 2 basic).
Inspection on 7/25/2023
High Priority
2
Intermediate
0
Basic
3
Total
5
Disposition: Met Inspection Standards
Inspection Details:
- 24-08-4:Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. Warning - From follow-up inspection 2023-07-25: **Time Extended**
- 02D-03-4:Basic - - From initial inspection : Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. - pints in customer cooler missing address of where packaged Warning - From follow-up inspection 2023-07-25: **Time Extended**
- 16-46-4:Basic - - From initial inspection : Basic - Old labels stuck to food containers after cleaning. Warning - From follow-up inspection 2023-07-25: **Time Extended**
- 03C-75-5:High Priority - - From initial inspection : High Priority - Cooked seafood not reaching a minimum internal temperature of 145 degrees Fahrenheit for 15 seconds. - cod 120f. Operator reheat to 189f. Corrected On-Site Warning - From follow-up inspection 2023-07-25: - cod 141f. Operator reheat to 210f **Time Extended**
- 03D-06-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. - fish batter made from reconstituted milk powder. - 11:52am (53f-65fF), 12:30pm (53f-63f) Warning - From follow-up inspection 2023-07-25: New batter 68f. Operator will come up with new way to better cool product **Time Extended**
Food safety inspection conducted on 7/25/2023 revealed 5 total violations (2 high priority, 0 intermediate, 3 basic).
Inspection on 7/24/2023
High Priority
4
Intermediate
0
Basic
4
Total
8
Disposition: Follow-up Inspection Required
Inspection Details:
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Warning
- 02D-03-4:Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. - pints in customer cooler missing address of where packaged Warning
- 16-46-4:Basic - Old labels stuck to food containers after cleaning. Warning
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Corrected On-Site Warning
- 03C-75-5:High Priority - Cooked seafood not reaching a minimum internal temperature of 145 degrees Fahrenheit for 15 seconds. - cod 120f. Operator reheat to 189f. Corrected On-Site Warning
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Admin Complaint
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Main Make Line: - sauerkraut held overnight (46F - Cold Holding) - lettuce 47 ambient <2 hours - cut tomato ambient <2 hours (46F - Cold Holding) - sliced cheese (46F - Cold Holding) - manager brought to walk in cooler **Corrective Action Taken** Warning
- 03D-06-5:High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. - fish batter made from reconstituted milk powder. - 11:52am (53f-65fF), 12:30pm (53f-63f) Warning
Food safety inspection conducted on 7/24/2023 revealed 8 total violations (4 high priority, 0 intermediate, 4 basic).