Culver's

Hot Water and Chemical - After being cleaned, equipment food-contact surfaces and utensils are not sanitized in accordance with the Food Code.

Observed sanitizing dish machine to have a concentration of 0 ppm. Person in charge primed dish machine to a concentration between 50-100 ppm at time of inspection.

Hot Holding - Time/temperature control for safety hot food was not maintained at temperatures in accordance with the Food Code.

Observed a steam table on prep table under microwaves to hold hot foods under 135F. Person in charge advised foods were held for less than 1 hour and increased temperature of appliance to where foods held above 135F at time of inspection.

Package Integrity - Food packages were not in good condition and did not appear to protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants.

Observed one dented can of sauerkraut. Person in charge moved can to separate area with indication the item is to be returned at time of inspection.

Single-service and single-use articles, use limitation

Observed a single-use container utilized as a scoop in bulk container of fish batter in rear dry storage area. Person in charge discarded single-use container at time of inspection.