CULVER'S Gets Conditional Pass on Health Inspection - Chicago Restaurant

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: UPON WASHING MY HAND AT HANDWASHING SINK FOUND HOT WATER TEMPERATURE BETWEEN 76.7F TO 78.6F. MANAGER TESTED WITH HIS OWN TERMOMETER WATER TEMPERATURE: 78.6F. HANDWASHING SINK LOCATED IN PREP AREA WHERE RAW,COOKED AND READY TO EAT FOOD PRODUCTS AREA HANDLED. MUST PROVIDE HOT WATER WITH A MINIMUM TEMPERATURE OF 100F AT ALL WASHBOWLS. ADEQUATE HOT WATER FOUND AT ALL OTHER SINKS. PRIORITY VIOLATION 7-38-030(C) ,CITATION ISSUED. AT 12:15PM MANAGER WAS ABLE TO REPAIR ISSUE.PRESENTLY HOT WATER AT TEMP 112.4F.

Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.

Handwashing sinks must be accessible, properly supplied, and used only for handwashing.

Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.

PERSONAL CLEANLINESS - Comments: OBSERVED FEW MALE EMPLOYEES WITH BEARD AND WITHOUT A BEARD RESTRAINT. INSTRUCTED TO PROVIDE BEARD RESTRAINTS FOR ALL FOOD HANDLERS WITH BEARDS.

Poor personal hygiene transfers contaminants to food.

Food handlers must maintain personal cleanliness.

Clean outer clothing; Hair restraints; Short, clean fingernails; No jewelry except plain ring; Clean hands and arms.

IN-USE UTENSILS: PROPERLY STORED - Comments: BLUE PLASTIC UTENSILS(SPOONS) AT FRON ICE CREAM/COFFEE AREA NOT PROTECTED. MUST INVERT SAID UTENSILS TO MINIMIZE SOURCE OF CONTAMINATION

Improper storage contaminates utensils between uses.

In-use utensils must be properly stored between uses.

Store in food with handle out; On clean surface; In running water; In water at 135°F or above.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: ICE BUILD-UP AT CONDENSER UNIT INSIDE THE WALK-IN FREEZER INSTRUCTED TO REPAIR. NO FOOD UNDER THE UNIT.

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: INTERIOR OF DISH MACHINE HAS A OF MINERAL BUILD-UP. INSTRUCTED TO CLEAN AND MAINTAIN UNIT.

Accumulated soil attracts pests and harbors bacteria.

All surfaces must be kept clean.

Clean equipment interiors and exteriors; Walls, ceilings, floors clean; Remove grease and debris; Clean as often as necessary.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: UNABLE TO LOCATE BACK FLOW PREVENTION DEVICE AT SELF SERVE ICE MACHINES WATER LINE,IN DINING AREA AND FRONT SERVING AREA. MUST INSTALL SO BACK FLOW PREVENTION DEVICE MAY BE LOCATED TO BE SERVICED AND MAINTAIN,OR TO KNOW THE LOCATION.

Backflow can contaminate entire water supply with sewage or chemicals.

Plumbing must be properly installed with backflow prevention.

Air gaps at fixtures; Backflow preventers on connections; No cross-connections; Annual testing of devices; Proper drainage.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: WATER PIPE BEHIND THE ICE CREAM MACHINE IS LEAKING FORMING A PUDDLE OF WATER BY THE UNIT IN PREP AREA.REPAIR ISSUE.

Backflow can contaminate entire water supply with sewage or chemicals.

Plumbing must be properly installed with backflow prevention.

Air gaps at fixtures; Backflow preventers on connections; No cross-connections; Annual testing of devices; Proper drainage.

GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED - Comments: OUTDOOR GARBAGE ENCLOSURE NEED TO BE CLEANED,REMOVE EXCESS GREASE AND FOOD FROM GROUND.

Poor waste management attracts pests and creates contamination sources.

Refuse must be properly contained and removed.

Leak-proof, pest-proof containers; Tight-fitting lids; Clean storage areas; Frequent removal; Containers cleaned.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING - Comments: NO FOOD HANDLER TRAINING CERTIFICATE PROVIDED ON SITE,INSTRUCTED TO PROVIDE

Smoking contaminates hands and food with nicotine and tar residues.

Smoking prohibited in food establishments.

No smoking in any part of establishment; Designated areas away from food; Proper signage posted.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING - Comments: NO FOOD HANDLER TRAINING CERTIFICATE PROVIDED ON SITE,INSTRUCTED TO PROVIDE

Smoking contaminates hands and food with nicotine and tar residues.

Smoking prohibited in food establishments.

No smoking in any part of establishment; Designated areas away from food; Proper signage posted.