CHUBBY'S FAMILY RESTAURANT

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.Employee cracked eggs, change gloves and grabbed a plate to serve ham. No hand wash. Inspector coached employee on hand wash. Corrective Action Taken

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken tenders stored over over raw Philly meat on reach freezer.

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking Per cook shell eggs kept on top of the stove were placed on time at 8:30 am. Repeat Violation

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed.Chlorine sanitizer bucket with ppm more than 200.

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Repeat Violation Admin Complaint

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.Employee cell phone and cup stored over soda boxes. Employee cup stored over cleaned utensils on rack located on kitchen entrance, Corrected On-Site

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

Basic - In-use wiping cloth/towel used under cutting board in cooks line.

Basic - Single-service articles not stored inverted or protected from contamination.To go containers kept under table on cooks line expo window facing up and the top one was filled with soap.

Basic - Wet wiping cloths stored in detergent and sanitizer mixed together.Sanitizer bucket kept on cook line.

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands.Employee cracked eggs and then grabbed a cooked biscuit. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.Sliced tomatoes kept on small bowl on cook line for less than 2 hrs with temperature of 57F. Ask to move to cooler. Corrective Action Taken

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature. She'll eggs kept on cook line with no time mark.

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/

Basic - 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. Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.Employee cooking while wearing bands on his hand.

Basic - Exterior door has a gap at the threshold that opens to the outside.Gap on back exit door.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.Raw chicken breast stored in same shelve as frozen blueberries .

Basic - Cutting board has cut marks and is no longer cleanable.Small white cutting board in cook line.

Basic - Employee with no beard guard/restraint while engaging in food preparation.Employee preparing breakfast with no beard guard.

High Priority - Operating with an expired Division of Hotels and Restaurants license. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.Grits with temperature of 122F.

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

Basic - Ceiling/ceiling tile shows damage or is in disrepair.Ceiling tile by exit door in back, ceiling tile over walk in cooler.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer.Ice build up at chest freezer.

Basic - Wall soiled with accumulated grease, food debris, and/or dust.Walk in cooler walls have dust.