Mr. Chubby’s Wings

Basic – Accumulation of debris on exterior of warewashing machine

Top and sides of exterior of dish machine has build up.

Basic – Bowl or other container with no handle used to dispense food

Multiple seasonings containers have plastic cups. Operator removed cups. Corrected On-Site

Basic – Covered waste receptacle not provided in women's bathroom.

Basic – Equipment in poor repair

On cook line, multiple torn gaskets on reach-in coolers and reach-in freezer

Lid on reach-in freezer across from walk-in cooler, rusted.

Basic – Floors, walls and;or ceilings soiled/has accumulation of debris

Floor under dish machine has build up. Repeat Violation

Basic – Food storage container/container lid cracked or broken

Throughout kitchen, multiple plastic containers broken.

Basic – Food stored on floor

Multiple plastic containers of food items on floor in walk-in cooler. Repeat Violation

Basic – Ice buildup in reach-in freezer and/or walk-in freezer

Reach-in freezer at cook line has ice buildup. Repeat Violation

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust

Multiple reach-in cooler gaskets soiled

Front exterior of reach-in cooler has build up

Hood filters over cooking equipment have grease build up

Back plate on fryers have grease build up. Repeat Violation

Basic – Outer openings not protected with self-closing doors

Door closer in disrepair on back door near restroom.

Basic – Standing water in bottom of reach-in-cooler

Reach-in cooler on cook line has standing water.

Basic – Time/temperature control for safety food thawed in an improper manner

Fish in prep sink near back door, in standing water. Operator moved fish to cooler. Corrected On-Site

Basic – Wet wiping cloth not stored in sanitizing solution between uses

Wet towel on top of reach-in freezer. Operator moved.

High Priority – Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly

Dishwasher (Chlorine 0ppm), operator not able to get sanitizer to dispense. Called for service, will set up sanitizer sink if needed. Corrective Action Taken

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit

It n small flip top reach-in cooler on cook line, chicken tenders (47F – Cold Holding); ranch dressing (44F – Cold Holding). Operator stated items in cooler 3 hours, placed ice in items. 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

Cooked wings at cook line, no time marked. Operator stated wings cooked 30 minutes prior. Time marked. Corrected On-Site

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

Emailed operator DBPR form 5030-104 Repeat Violation

Intermediate – Handwash sink used for purposes other than handwashing

Handwash sink by back door, chemicals stored in sink. Operator removed items from sink. Corrected On-Site

Intermediate – No paper towels or mechanical hand drying device provided at handwash sink

No paper towels at bar handwash sink. Operator supplied

No sign in men's restroom. Operator posted new sign. Corrected On-Site