CHUCK WAGON RESTAURANT
7628 SW 117 AVE
Overall Food Safety Rating
★☆☆☆☆ (1.3/5)
Based on 4 health inspection reports
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All Inspection Reports
Inspection on 2/19/2025
High Priority
0
Intermediate
2
Basic
9
Total
11
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed metal bowl used as scoop in bag of chocolate chips in walk in freezer. Repeat Violation
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Observed a white cutting board attached to reach in cooler.
- 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Repeat Violation
- 36-17-5:Basic - Floor tiles missing and/or in disrepair. Observed missing floor tiles throughout cook line in kitchen.
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knives stored between knife holder and wall near stove. Corrected On-Site Repeat Violation
- 33-11-4:Basic - Missing drain plug at dumpster. Repeat Violation
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed spray nozzle at three compartment sink soiled. Also observed reach in cooler gaskets soiled across from stove. Repeat Violation
- 21-10-4:Basic - Soiled dry wiping cloth in use. Observed soiled dry wiping cloths throughout cook line in kitchen. Repeat Violation
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Observed oil bottles stored on stove unlabeled in kitchen.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at hand sink near coffee station.
- 31B-03-4:Intermediate - No soap provided at handwash sink. Observed at hand sink near coffee station.
Food safety inspection conducted on 2/19/2025 revealed 11 total violations (0 high priority, 2 intermediate, 9 basic).
Inspection on 10/21/2024
High Priority
1
Intermediate
2
Basic
11
Total
14
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed metal container used as scoop inside oatmeal in back storage area. Operator removed it. Corrected On-Site
- 36-06-4:Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Observed soiled cardboard used on floor in kitchen near three compartment sink. Employee removed it and placed a clean one. Corrected On-Site
- 12B-02-4:Basic - Employee eating in a food preparation or other restricted area. Observed open employee water bottle on preparation table near three compartment sink.
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee phone on preparation table near three compartment sink.
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Observed plastic and metal containers wet nesting above coffee machine in kitchen.
- 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Observed gap underneath back exterior door leading to the outside. Repeat Violation
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knife stored between wall and knife holder in kitchen.
- 33-11-4:Basic - Missing drain plug at dumpster.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled in the kitchen area.
- 21-10-4:Basic - Soiled dry wiping cloth in use. Observed soiled dry wiping cloths stored on stove in kitchen. Employee removed them. Corrected On-Site
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wc stored on cutting boards throughout kitchen.
- 03F-02-5: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 control can be determined. Observed employee forgot to put the eggs on the form. As per employee, the eggs were placed at 9:10am. Employee time mark the eggs. Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled with old food debris. Employee washed it. Corrected On-Site
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed plastic container stored in handwash sink at kitchen. Also observed bleach container stored inside handwash sink. Manager removed. Corrected On-Site Repeat Violation
Food safety inspection conducted on 10/21/2024 revealed 14 total violations (1 high priority, 2 intermediate, 11 basic).
Inspection on 5/1/2024
High Priority
2
Intermediate
3
Basic
9
Total
14
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
- 21-05-5:Basic - Cloth used as a food-contact surface in multiple areas. Cloths used on food contact surface at coffee machine, under microwave, under dishes at steam well, under plate under waffle maker and under cheese at make bar.
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable.
- 14-11-5:Basic - Equipment in poor repair. Both walk in cooler and freezer doors are not self closing. Both exterior wall near doors have exposed insulation.
- 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. All 3 screen doors that lead to outside have multiple gaps. Repeat Violation
- 08B-38-4:Basic - Food stored on floor. Case of hash browns and oil stored on floor in dry storage area.
- 21-10-4:Basic - Multiple Soiled dry wiping cloths in use through out cookline.
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees in wait station.
- 08B-12-5:Basic - Stored food not covered. Pan of cooked bacon stored in walk in cooler uncovered.
- 22-45-4:High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee dumped a coffee grinder scoop on top of wood attached to trash can in wait station and then reused it without cleaning and sanitizing scoop.
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hash browns 97F ( 7:30-8:00 )- (reheat 169F). Corrected On-Site Repeat Violation
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Bottle of bleach stored in sink on cook line next to 3 compartment sink. Repeat Violation
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
- 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Held on time- shell eggs (7:00-11:00). Provided establishment with written form to hold eggs at room temperature for 4 hours . **Corrective Action Taken**
Food safety inspection conducted on 5/1/2024 revealed 14 total violations (2 high priority, 3 intermediate, 9 basic).
Inspection on 1/24/2024
High Priority
4
Intermediate
1
Basic
5
Total
10
Disposition: Met Inspection Standards
Inspection Details:
- 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Repeat Violation
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. The towel was removed. Corrected On-Site
- 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Observed water leaking from the hand wash sink faucet at preparation area. Repeat Violation
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet towels on cutting boards at preparation area.
- 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed Sanitizer Bucket (Chlorine 10 ppm). Operator added chlorine to get 100 ppm. Corrected On-Site
- 12A-27-4:High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed an employee cracked eggs with gloves and handled clean dishes at preparation area. Operator was informed that he need to discard the gloves and washing the hands before touching clean dishes. Operator washed his hands. Corrected On-Site
- 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw chicken stored over French fried at reach in freezer. Operator relocated the products. Corrected On-Site
- 08A-17-6:High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed raw chicken stored over raw hamburger at reach in freezer. Operator relocated the products. Corrected On-Site
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed sausages (89 F - Hot Holding) at preparation table next to grill. As per operator for less than 30 minutes. Operator moved the products to the grill to reheat. **Corrective Action Taken** Repeat Violation
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed chlorine bottles and sponges on the hand wash sink preparation area. Operator removed the bottles and the sponges. Corrected On-Site
Food safety inspection conducted on 1/24/2024 revealed 10 total violations (4 high priority, 1 intermediate, 5 basic).