CHUCKLES LLC

Intermediate - Food-contact surface soiled with food debris or residue. - cutting boards - interior of microwave - interior of reach in freezer

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters

High Priority - 01B-02-5 Observed: Stop Sale issued on time/temperature control for safety food due to temperature abuse. -cut tomatoes, lettuce, sliced cheese Priority: High Priority

High Priority - 03A-02-5 Observed: Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sliced cheese 50-51F Priority: High Priority

High Priority - 03D-06-5 Observed: Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. -sliced tomatoes on right side of lowboy next to flat top, cut lettuce 47F after 4 hours from cut per employee. Advised to place cut tomatoes/ lettuce in more conducive location to cool after being cut. Priority: High Priority

Intermediate - 22-02-4 Observed: Food-contact surface soiled with food debris, mold-like substance or slime. -flat top, carbon build up Priority: Intermediate

Basic - 08B-47-4 Observed: Food not stored at least 6 inches off of the floor. Syrup, bottle water, fryer oil Priority: Basic

Basic - 12B-12-5 Observed: Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Priority: Basic

Basic - 14-09-4 Observed: Cutting board has cut marks and is no longer cleanable. Priority: Basic

Basic - 23-03-4 Observed: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -backsplash behind grill -hood filters Priority: Basic

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 - Food-contact surface soiled with food debris, mold-like substance or slime. -cook top -cutting board

Intermediate - Handwash sink does not have enough water pressure to properly wash hands.

Basic - Food not stored at least 6 inches off of the floor. Fryer oil

Basic - Wall soiled with accumulated grease, food debris, and/or dust. -backsplash behind grill

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. - water bottle on prep table Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -Personal bag stored above single service items.

Basic - Floor soiled/has accumulation of debris. -Floors under cook line and fryer.

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. -interior reach in cooler and gasket

Basic - Unwrapped single-service utensils not presented so that only the handles are touched.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. -wet wiping cloth on counter next to hamburger buns Corrected On-Site