CHUBBY'S HOT DOGS & SUB

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sauerkraut 99° on hot well, operator moved to stovetop for immediate temperature recovery Corrective Action Taken

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, cooks line and dining room Repeat Violation

Basic - Cove molding at floor/wall juncture broken/missing in public restroom

Basic - Cutting board has cut marks and is no longer cleanable to board online

Basic - Floor soiled/has accumulation of debris under cooking equipment Repeat Violation

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of microwave soiled Corrected On-Site Repeat Violation

Basic - Reach-in cooler shelves with rust that has pitted the surface.

Basic - Single-service articles not stored inverted or protected from contamination. Single hot dog holders not inverted Repeat Violation

Basic - Unnecessary items/unused equipment on the premises. Ice machine by 3 compartment sink not in use Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sauerkraut on line hot holding 112°; operator moved back to heat to reheat to 165°,Corrective Action Taken Corrective Action Taken Repeat Violation

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Repeat Violation

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening, open hot dog packages not dated in cooler

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided operator with handout Corrected On-Site Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust above cooks line and in dining room

Basic - Exterior door has a gap at the threshold that opens to the outside. Repeat Violation

Basic - Floor soiled/has accumulation of debris, Under cooking equipment Repeat Violation

Basic - Food stored on floor, cooking oil on floor by fryers Repeat Violation

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cart holding rolls, trays and microwave carts are all soiled with food debris Exterior of microwave soiled Hoods soiled Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Several units - interior soiled Repeat Violation

Basic - Reach-in cooler shelves with rust that has pitted the surface. 2 door cooler across from register - shelves rusted Repeat Violation

Basic - Single-service articles not stored inverted or protected from contamination. Coffee filters not inverted Paper hot dog holders not inverted Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler on cooks line

Basic - Unnecessary Items on the premises, numerous personal belongings under tables and laying around kitchen area Repeat Violation

High Priority - Pesticide/insecticide labeled for household use only present in establishment. 3 cans of Raid - ant and roach spray labeled for Household use only - on cook line, operator removed Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sauerkraut 105°; operator states out of temp less than 4 hours, moved to heat for immediate temperature recovery Corrective Action Taken

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Repeat Violation

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided operator with handout Corrected On-Site

Basic - Cardboard used to line nonfood-contact shelves. Soiled cardboard on numerous shelves in kitchen

Basic - Ceiling tile missing above register

Basic - Exterior door has a gap at the threshold that opens to the outside.

Basic - Floor soiled/has accumulation of debris under cooking equipment Repeat Violation

Basic - Food stored on floor. Case of cooking oil on floor in kitchen Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Vents soiled at hood station Cart in line holding microwave and toaster oven soiled Side of fryer soiled

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Several units - interior soiled

Basic - Reach-in cooler shelves with rust that has pitted the surface to 2 door silver unit

Basic - Single-service articles improperly stored. Foam cups stored on floor

Basic - Unnecessary items/unused equipment on the premises. Numerous personal Items under shelves throughout counters

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Repeat Violation

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Corrected On-Site

Intermediate - No probe thermometer provided to measure temperature of food products. Repeat Violation

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Provided operator with employee reporting form

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Chili and roast beef from previous day in coolers not dated Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. 3 chemical bottles front counter not labeled

Basic - Floor soiled/has accumulation of debris. Floor soiled under cooking equipment Repeat Violation

Basic - Food stored on floor. Case of cooking oil on floor by microwave

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hoods soiled Microwave soiled Numerous tables throughout facility soiled with food and other debris Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues to 2 door cooler cooks line Repeat Violation

Basic - Single-service articles not stored inverted or protected from contamination. Hot dog paper holders above reach in cooler on main line not inverted Repeat Violation

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Walls soiled by 3 compartment sink and back table holding microwave

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Coleslaw 55°; container on top of unit, less than 4 hours, operator moved to inside unit for immediate temperature recovery Corrective Action Taken

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Repeat Violation

Intermediate - No probe thermometer provided to measure temperature of food products. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Pans of prepared foods in reach in cooler not dated

Basic - Carbon dioxide/helium tanks not adequately secured by ice machine

Basic - Cardboard used to line food-contact shelves. Heavily soiled cardboard next to fryers, holding in use food products

Basic - Floor soiled/has accumulation of debris. Floor soiled in areas through entire kitchen and under cooking equipment

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in water 123° Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of toaster oven has food debris

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelving that holds microwave has food debris Hand sink front counter is soiled Microwave exterior soiled Exterior of refrigeration units soiled Numerous shelving throughout kitchen has food debris

Basic - Old labels stuck to food containers after cleaning. Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues.

Basic - Single-service articles improperly stored. Box of to go cups on floor by back door

Basic - Single-service articles not stored inverted or protected from contamination. Hot dog paper holders on counter not inverted

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw hamburger in sandwich cooler Corrected On-Site

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Repeat Violation

Basic - Buildup of food debris/soil residue on equipment door handles. Microwave exterior

Basic - Cardboard used to line food-contact shelves. In reach in cooler

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Build up of debris through out kitchen and prep areas Repeat Violation

Basic - Old labels stuck to food containers after cleaning.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues.

Basic - Single-service articles not stored inverted or protected from contamination. Styrofoam containers in line Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler. In sandwich cooler

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. - hose attached to mop sink, no back-flow preventer Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. - items stored in hand wash sink at end of cook line near 3CS Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - build up of dust throughout prep/kitchen area.

Basic - Unnecessary items/unused equipment on the premises. - large amount of personal and unnecessary items stored throughout kitchen and prep area Repeat Violation