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Business Info

Restaurant: Culver's
Address: 14855 W. National Avenue, New Berlin, WI 53151
Phone: (262) 860-0111
Total inspections: 5
Last inspection: Aug 16, 2010

Score
(the higher the better)
100

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Violation descriptions and comments

Our Department received an anonymous voicemail complaint from a female who had some concerns with restroom cleanliness.
I discussed the complaint with the Manager, who stated that the restrooms are completely cleaned every day before opening and spot cleaned
through out the day as needed.
This visit was made after the lunch hour. Restrooms were found to be clean and supplied with soap, towels and tissue.

**CDC Risk Factor Violation 17 A**:
• Mashed potatoes in steam tables for about 2 hours were not up to temperature. Potatoes were rapidly heated to correct temperature during
the inspection.
3-403.11 Reheating for Hot Holding.
(A) Except as specified under ¶¶ (B), (C), and (E), POTENTIALLY HAZARDOUS FOOD that is
cooked, cooled, and reheated for hot holding shall be reheated so that all parts of the FOOD
reach a temperature of at least 165 degrees F for 15 seconds.
(B) Except as specified under ¶ (C), POTENTIALLY HAZARDOUS FOOD reheated in a microwave oven for hot holding shall be reheated so that all parts
of the FOOD reach a temperature of at least 165 degrees F and the FOOD is rotated or stirred, covered, and allowed to stand covered for 2
minutes after reheating.
(C) READY-TO-EAT FOOD taken from a commercially PROCESSED, HERMETICALLY SEALED CONTAINER, or from an intact PACKAGE from a FOOD PROCESSING PLANT
that is inspected by the FOOD REGULATORY AUTHORITY that has jurisdiction over the plant, shall be heated to a temperature of at least 135
degrees F for hot holding.
(D) Reheating for hot holding shall be done rapidly and the time the FOOD is between the
temperature specified under Subparagraph 3-501.16(A)(2) and 165 degrees F may not
exceed 2 hours.
(E) Remaining unsliced portions of roasts of beef that are cooked as specified under ¶
3-401.11(B) may be reheated for hot holding using the minimum time and temperature conditions specified under ¶ 3-401.11(B).
**CDC Risk Factor Violation 20 A_COLD HOLDING**:
• Mix in the shake machine hopper was at 47f. Machine was adjusted during the inspection.
3-501.16 Potentially Hazardous Food, Hot and Cold Holding.
(A) Except during PREPARATION, cooking, or cooling, or when time is used as the public
health control as specified under § 3-501.19, and except as specified in ¶¶ (B) and (C),
POTENTIALLY HAZARDOUS FOOD shall be maintained:
(1) At 135 degrees F or above, except that roasts cooked to a temperature and for a
time specified in ¶ 3-401.11(B) or reheated as specified in ¶ 3-403.11(E) may be held at
a temperature of 130 degrees F; or
(2) At 41 degrees F or less.
Violation 35 A:
• Pints for customer self service must have ingredient labels.
WFC 3-602.11 Food packaged in a food establishment, shall be labeled as specified in law, including 21 CFR 101 - Food Labeling, and 9 CFR 317
Labeling, Marking Devices, and Containers.
Label information shall include:
(1) The common name of the food, or absent a common name, an adequately
descriptive identity statement;
(2) If made from two or more ingredients, a list of ingredients in descending order of predominance by weight, including a declaration
of artificial color or flavor and chemical preservatives, if contained in the food;
(3) The name of the food source for each major food allergen contained in the food
unless the food source is already part of the common or usual name of the respective
ingredient (effective January 1, 2006).
Note: Under the Food Allergen Labeling and Consumer Protection Act (FALCPA), a
"major" food allergen" is an ingredient that is one of the following eight foods/food
groups or is an ingredient that contains protein derived from one of the following: Milk
and milk products (whey, nonfat dry milk, casein, sodium caseinate, etc.); eggs
(albumen, whites, meringue, etc.); fish (bass, flounder, cod, etc.); crustacean shellfish
(crab, lobster, shrimp, etc.); tree nuts (almonds, walnuts, pecans, etc., each is a
separate allergen); wheat and wheat proteins (malt, caramel color, flour, etc.); peanuts
(peanut butter, unrefined peanut oil, flour, etc.); and soybeans and soy products
(hydrogenated soy protein, tofu, unrefined soybean oil, etc.).
(4) An accurate declaration of the quantity of contents;
(5) The name and place of business of the manufacturer, packer, or distributor; and
(6) Except as exempted in the Federal Food, Drug, and Cosmetic Act § 403(Q)(3)-(5),
nutrition labeling as specified in 21 CFR 101 - FOOD Labeling and 9 CFR 317 Subpart
B Nutrition Labeling.
(7) For any salmonid fish containing canthaxanthin as a color additive, the labeling of
the bulk fish container, including a list of ingredients, displayed on the retail container or
by other written means, such as a counter card, that discloses the use of canthaxnthin.

2- hand wash stations
Food prep sink
3-compartment sink, Oasis 146, n.s.u.
Pre-wash sink
Dish machine, recorded 50ppm of sanitizer in the final rinse.
Temperatures recorded during the inspection:
Walk-in cooler - 35f
Walk-in freezer - [-11f]
Back up steam tables
Mashed potatoes - 92f & 123f
Pot roast - 145f
GRILL LINE
Steam table
Mashed potato - 174f
Brown gravy - 146f
Sandwich cooler
Top (Mayo) - 41f
Inside - 38f
Hot holding drawer - 150f
Continental reach-in - 36f
Fish (on ice) - 40f
Freezer - [-7f]
Custard mix (hoppers) - 40f & 41f
Shake machine hopper - 47f
Sundae reach-in - 41f
CUSTOMER SERVICE
Steam table - 145f
Delifield reach-in - 35f
Display freezers - [-10f & 7f]

Received a complaint from a customer who found a brown hard piece of material in her quart of (Just Drummy) custard. She states that it was
about 1/4" by 3/4". It appears that it may have been in the peanuts used in the custard. The peanuts are from Sysco of Houston Texas. Just
Drummy has chocolate, crushed cone and peanuts mixed into the custard.

**CDC Risk Factor Violation 17 A**: 3-403.11 Reheating for Hot Holding.
• Back hot hold unit had pot roast 52f, and mashed potatoes 50f.
• Am told that the units are cleaned out at night and someone forgot to plug them back in.
• Violation corrected: potentially hazardous foods were rapidly reheated in the microwave to 165f for 15s.
(A) Except as specified under ¶¶ (B), (C), and (E), POTENTIALLY HAZARDOUS FOOD that is
cooked, cooled, and reheated for hot holding shall be reheated so that all parts of the FOOD
reach a temperature of at least 165 degrees F for 15 seconds.
(B) Except as specified under ¶ (C), POTENTIALLY HAZARDOUS FOOD reheated in a microwave oven for hot holding shall be reheated so that all parts
of the FOOD reach a temperature of at least 165 degrees F and the FOOD is rotated or stirred, covered, and allowed to stand covered for 2
minutes after reheating.
(C) READY-TO-EAT FOOD taken from a commercially PROCESSED, HERMETICALLY SEALED CONTAINER, or from an intact PACKAGE from a FOOD PROCESSING PLANT
that is inspected by the FOOD REGULATORY AUTHORITY that has jurisdiction over the plant, shall be heated to a temperature of at least 135
degrees F for hot holding.
(D) Reheating for hot holding shall be done rapidly and the time the FOOD is between the
temperature specified under Subparagraph 3-501.16(A)(2) and 165 degrees F may not
exceed 2 hours.
(E) Remaining unsliced portions of roasts of beef that are cooked as specified under ¶
3-401.11(B) may be reheated for hot holding using the minimum time and temperature conditions specified under ¶ 3-401.11(B).
**CDC Risk Factor Violation 20 A_COLD HOLDING**: 3-501.16 Potentially Hazardous Food, Hot and Cold Holding.
• Fish cold holding unit is broken. Were using ice as cold holding temporarily. Fish filets were 52f, and batter (which is potentially
hazardous contains dairy, etc) was 45f.
• Ice was not up to rim of food, therefore product could not be maintained at 41f or below
• Remember, ice needs to completely surround the food up to the rim of the product.
• Violation corrected: Ice was added to unit.
(A) Except during PREPARATION, cooking, or cooling, or when time is used as the public
health control as specified under § 3-501.19, and except as specified in ¶¶ (B) and (C),
POTENTIALLY HAZARDOUS FOOD shall be maintained:
(1) At 135 degrees F or above, except that roasts cooked to a temperature and for a
time specified in ¶ 3-401.11(B) or reheated as specified in ¶ 3-403.11(E) may be held at
a temperature of 130 degrees F; or
(2) At 41 degrees F or less.
(B) Shell EGGS that have not been treated to destroy all viable Salmonellae shall be stored
in refrigerated EQUIPMENT that maintains an ambient air temperature of 41�°F or less.
(C) POTENTIALLY HAZARDOUS FOODS may be held out of cold holding temperature control from 41 degrees F up to 70 degrees F for up to 6 hours if
the following procedures are followed:
(1) For FOOD that is held without cold holding temperature control, written procedures
shall be maintained in the FOOD ESTABLISHMENT for monitoring the warmest portion of the
FOOD or an ambient temperature to ensure that temperature does not exceed 70oF during
the 6 hour holding period;
(2) The FOOD shall be marked or otherwise identified to indicate the time that is 6 hours
past the point in time when the FOOD is removed from cold holding temperature control;
(3) The FOOD shall be cooked and served, served if READY-TO-EAT, or discarded, within 6
hours from the point in time when the FOOD is removed from cold holding temperature
control;
(4) The FOOD in unmarked containers or PACKAGES or marked to exceed a 6 hour limit
shall be discarded; and
(5) APPROVED written procedures shall be maintained in the FOOD ESTABLISHMENT and
made available to the REGULATORY AUTHORITY upon request, that ensure compliance
with:
(a) Subparagraphs (C)(1)-(5), and
(b) § 3-501.14 for FOOD that is PREPARED, cooked, and refrigerated before time is
used as a public health control.
(6) This provision may not be used as a public health control for raw EGGS in a FOOD
ESTABLISHMENT that serves HIGHLY SUSCEPTIBLE POPULATIONS.
Violation 47 A**: 4-601.11 Equipment, Nonfood-Contact Surfaces
• Clean hand wash sink
• Top and crevices of dish machine in need of cleaning
• Wall by prewash sink


(C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of
dust, dirt, FOOD residue, and other debris.

Received a complaint on 8-4-2010. Complainant stated that his wife brought home lunch on 8-1-2010 and he and his wife became ill within 20
minutes of eating the food. They were sick through the night. No information on what foods were eaten, tried contacting the complainant this
morning to get more information. Left a message.
Spoke with General Manager, he was aware of the complaint. Am told no sick employees have been at work or sent home. Left information on
employee reporting agreement.
Low temperature dish machine, 100ppm chlorine sanitizer + sep 3-compartment sink (NSU), Quat sanitizer + sep single compartment sinks +
multiple separate hand wash sinks + mop/utility sinks.
Temperatures recorded during inspection:
Walk-in cooler: 35f
Walk-in freezer: 0f
Hot hold items (back area):Pot roast 52f, mashed potato 50f
Fish cooler: fish 52f, batter 45f
Hot hold on grill line: pot roast 172f, mashed potato 137f
Fried chicken: 152f
Prep cooler: drawer cooler- corn dog 38f, air 38f
Chili: 137f
Burger cooler: 35f
Tuna salad: 41f
Soft serve 39f, 37f, 40f
Tpooings cooler: 33f
Front cooler: 39f
Wisconsin cheese soup: 147f
Veggie soup: 140f
Chili: 142f
Freezer/Self serve freezer: 9f, 0f
** Bare hand contact plan does not meet standards. Culver's provides a "template" to its stores, in which the stores shall write their own
plan. Operator thought the template was the plan. Will work with store to obtain a written bare hand contact plan for store.

This is a follow up to the routine inspection done on 8-4-2010.
The following violations were corrected:
* Barehand contact plan was created, updated, and available both online and in store in a binder. Be sure to update as needed.
17A) Hot hold unit was working properly: mashed potatoes 155f
20A) Cold holding: Fish unit still in ill repair, however using ice as a cooling medium. Fish was 35f, be sure to replenish ice as needed.
Compressor ordered for unit.
47A) Non-food contact surfaces cleaned: hand sink, top/crevices of dish machine, and wall by pre-wash sink.

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Takes reservations:

Yes No

Accepts credit cards:

Yes No

Parking:

Garage Private Lot Street Valet Validated

Attire:

Casual Dress Business Casual Jacket Preferred Jacket Required Jacket and Tie Required Formal Attire

Good for groups:

Yes No

Good for kids:

Yes No

Delivery:

Yes No

Take-out:

Yes No

Waiter service:

Yes No

Outdoor seating:

Yes No

Wi-Fi:

Yes No

Good for:

Breakfast Brunch Lunch Dessert Dinner Late Night

Alcohol:

Beer & Wine Only Full Bar Happy Hour

Noise level:

Quiet Average Loud

Ambience:

Casual Classy Dive-y Hipster Intimate Romantic Touristy Trendy Upscale

Has TV:

Yes No

Caters:

Yes No

Wheelchair accessible:

Yes No

Live music:

Yes No

Scenic view:

Yes No

Gluten-free friendly:

Yes No

Vegan friendly:

Yes No

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