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4. Waukesha County, WI Restaurants

Business Info

Restaurant: Culvers
Address: 2600 N. Grandview Blvd., Waukesha, WI 53188
Phone: (262) 521-9339
Total inspections: 2
Last inspection: Jun 23, 2010

Score
(the higher the better)
98

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Violation descriptions and comments

**CDC Risk Factor Violation 20 A_COLD HOLDING**: 3-501.16 Potentially Hazardous Food, Hot and Cold Holding.
• Grill line cooler: hot dogs- 48f, 47f, 45f; ham- 45f
• Products were stocked to high, and need to be covered. Be sure PHF are maintained at 41f or below.
• Violation corrected: PHF were put in walk-in and smaller portions were kept out.
• The batter (liquid) for fish was 60f.
• The batter for the fish must be refrigerated and already be at 41f or below before placing it on the grill line. The grill line unit will
not cool product down.
• Violation corrected: product will be discarded after lunch. A new batch of batter was made and put into the walk-in cooler for after lunch.
(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
• Inside the dish machine
• Top/sides/crevices of dish machine
• Wall by pre-wash sink
(C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of
dust, dirt, FOOD residue, and other debris.

3-compartment sink (NSU), Ecolab quat sanitizer + low temperature dish machine, 100ppm chlorine sanitizer + multiple hand wash sinks + food
prep sink + mop/utility sink.
Quaternary sanitizer bucket: 200ppm
Temperatures recorded during inspection:
Prep cooler: 40f
Hot dog (grill line cooler): air 38f, hot dog- 48f, 47f, ham- 45f
BBQ pork: 157f
Chili: 154f
Mashed potatoes: 145f
4-door freezer: (-)11f
Fried chicken: 153f
Gravy: 144f
Walk-in cooler: 35f
Walk-in freezer: (-)8f
Custard: 17f
Soft serve: 41f, 41f
Soups: 1532f, 150f, 144f, 153f
Chili: 157f
Self serve freezer: 4f
Toppings cooler: 32f
** Water in restrooms was only 74f please turn up hand washing water (must be between 85f and 110f).

Clean microwave oven more often.
Violation 47 A**: 4-601.11 Equipment, Nonfood-Contact Surfaces
(C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of
dust, dirt, FOOD residue, and other debris.

Front area: employee hand wash sink. Grill area: employee hand wash sink and mop sink. Back area: food prep sink and 3 compartment sink.
Low temperature dish machine with prewash sink with spray, diverter valve and faucet: 100 ppm. Since a diverter valve and faucet is present
at the prewash sink this can be used as employee handwash
sink if soap is provided.
Oasis 146 quat sanitizer: 200 ppm in wiping cloth buckets. Test strips available.
The following temperatures were taken:
potato with bacon soup: 172 f chili: 190 f vegetable beef with barley: 181 f gravy: 158 f chicken: 165 f
coleslaw: 40 f Kairak cooler: 38 f Culver ice cream freezer: 6 f Hoshizaki reach in freezer: 15 f Delfield prep
cooler: 37 f single door cooler: 40 f hamburger on lower level of single door cooler is 34 f and the upper area is 37 f
walk in cooler: 36 f walk in freezer: 2 f shredded cheese on upper line of prep line: 36 f

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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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1. Wisconsin small cities
2. Wisconsin smaller cities
3. Wisconsin
4. Waukesha County, WI Restaurants