Critical: PREVENTING CONTAMINATION FROM HANDS - NO BARE HAND CONTACT WITH RTE-FOODS (corrected on site) Observation: Employee observed handling all foods with bare hands. Discussed with manager and employees about glove use and proper changing of gloves after washing hands. When shift is busy the prep table adn order taker will wear gloves. The grill cook will wear 1 glove to assemble sandwiches. The non gloved hand will tongs burger onto grill. The fry cook doesn
Correction: t need gloves. When shifts are slower then at least 1 glove to be worn by each cook for sandwich assembly. Gloves were worn at end of inspection.
Critical: FOOD CONTACT SURFACES - SANITIZED BEFORE USE AFTER CLEANING (corrected on site) Observation: Dishwasher is not sanitized after cleaning. The sanitizer bucket had gone empty. The bucket was changed and training on priming the dishwasher and checking for correct strength after changing the sanitizer was discussed. It was at 100ppm chlorine when done.
Correction: Clean and sanitize all utensils and equipment before contact with food.
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