CHUBBY'S RESTAURANT & BAKERY

Person in charge present, demonstrates knowledge, and performs duties

2-102.11 A certified food manager must be present at all times

Certified Food Protection Manager and Food Handler Certification

2-102.12(A) A certified food manager must be present at all times

Proper eating, tasting, drinking, or tobacco use

2-401.11(A) Observed Personal drinks with other RTE items throughout the establishment

Adequate handwashing facilities supplied & accessible

6-301.11 All handwashing sinks must have soap at all times.

Adequate handwashing facilities supplied & accessible

5-205.11(B) Observed sanitizing bucket placed on the handwashing sink

Food separated and protected

3-302.11(A)(1)(c) Observed raw fish above vegetables

Food-contact surfaces: cleaned & sanitized

4-601.11(A) Must clean ice machine

Food-contact surfaces: cleaned & sanitized

4-601.11(A) Must clean can opener

Food-contact surfaces: cleaned & sanitized

4-601.11(A) Must clean meat slicer

Proper cold holding temperatures

3-501.16(A)(2) Observed multiple cold holding items above 41F

Proper Date Marking and Disposition

3-501.17(A) Must date mark all RTE foods with a 7 day use by date. Date of production included.

Toxic substances properly identified, stored, used

7-101.11 All chemical spray bottles must be labeled with the common name

Thermometers provided and accurate

4-204.112(B) All reach in coolers must have thermometers that are easily accessible

Insects, rodents, and animals not Present

6-501.112 Must remove all dead pests from establishment

Insects, rodents, and animals not Present

6-202.13 All pest devices must enclosed.

Wiping cloths; properly used and stored

3-304.14(B) Observed wet wiping cloths being stored on the handwashing sink

Utensils, equipment and linens; properly stored, dried, handled

4-903.11(A), (B) and (D) Observed food bins stored directly on the floor

Food and non-food-contact surfaces cleanable, properly designed, constructed, and used

4-202.16 Observed leakage from meats in the walk in cooler

Non-food-contact surfaces clean

4-601.11(C) Must clean Walls, Vent Hoods, Walk in cooler walls, Air ducts in the walk in cooler, Blender, Meat slicer, 3 comp sink, and light shields in the kitchen

Sewage and waste water properly disposed

19-126.2(c) Grease trap requisition not provided

Garbage/refuse properly disposed; facilities maintained

5-501.110 Observed filled trash bags placed directly on the floor