CHUGS
3444 MAIN HWY 21
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 3 health inspection reports
All Inspection Reports
Inspection on 2/24/2025
High Priority
3
Intermediate
2
Basic
5
Total
10
Inspection Details:
- 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed 1 package of tuna not removed from packaging at prep table reach in cooler.
- 08B-38-4:Basic - Food stored on floor. Observed at cook line plastic gallons of cooking oil stored on floor. Observed in walk in cooler containers of cut potatoes and boxes of vegetables stored on floor. **Repeat Violation**
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Observed at first set of each in coolers at prep line.
- 03G-53-1:Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Observed for reduced oxygen packages of bacon, ham, meatballs in walk in cooler. As per operator items were packaged the day before.
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Observed at mop sink stored in mop bucket.
- 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed at prep counter reach in cooler, shredded pork (48F - Cold Holding). As per cook from the night before. Cook removed to segregate. **Repeat Violation**
- 03A-03-5:High Priority - Pooled eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed at cook line shelf, pooled eggs (54F - Cold Holding). As per cook for 45 minutes. Cook placed into reach in cooler. **Corrective Action Taken**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at prep counter blue cheese (51F - Cold Holding); pooled eggs (51F - Cold Holding). As per cook for about 2 hours. Observed at front counter ice bath milk (47F - Cold Holding); butter (60F - Cold Holding). As per employee for 2 hours. Employee added more ice and water to cool. **Corrective Action Taken** **Repeat Violation**
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed hand sink at entrance of kitchen used as a dump sink, with food residue stored inside. Operator removed and cleaned sink. **Corrected On-Site** **Repeat Violation**
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at hand sink at entrance of kitchen. Operator provided paper towels. **Corrected On-Site**
Food safety inspection conducted on 2/24/2025 revealed 10 total violations (3 high priority, 2 intermediate, 5 basic).
Inspection on 8/23/2024
High Priority
3
Intermediate
0
Basic
2
Total
5
Inspection Details:
- 22-20-5:Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed for ice machine at coffee/empanada station. **Repeat Violation** **Warning** - From follow-up inspection 2024-08-23: At time of callback inspection observed ice machine still soiled. **Time Extended**
- 33-16-4:Basic - - From initial inspection : Basic - Open dumpster lid. **Repeat Violation** **Warning** - From follow-up inspection 2024-08-23: **Time Extended**
- 03D-02-5:High Priority - - From initial inspection : High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed at reach in cooler across from grill, lechon hash (58F - Cooling); pork belly (56F - Cooling); short ribs (53F - Cooling). As per chef and date label items were prepped 8/20/24 and 8/21/24 and placed into reach in cooler on 8/21/24 overnight. Chef began to segregate items to discard. Observed in walk in cooler, pork belly hash (52F - Cooling); short ribs (53F - Cooling). As per date labels items were prepped on 8/20/24 and 8/21/24. Chef began to segregate items to discard. **Warning** - From follow-up inspection 2024-08-23: At time of callback inspection observed at reach in cooler across from grill no items stored in cooler. Operator awaiting technician to repair. Observed in walk in cooler, baked potatoes (52F - Cooling). As per date labels items were prepped on 8/21/24. **Admin Complaint**
- 01B-02-5:High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at reach in cooler across from grill, ham croquettes (54F - Cold Holding); As per chef and date label items were prepped 8/20/24 and 8/21/24 and placed into reach in cooler on 8/21/24 overnight. Chef began to segregate items to discard. Observed in walk in cooler, raw chicken (50F - Cold Holding); pork belly (52F - Cold Holding); frita patty (50F - Cold Holding); burger patty (51F - Cold Holding); As per date labels items were prepped on 8/20/24 and 8/21/24. Chef began to segregate items to discard. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed at reach in cooler across from grill, lechon hash (58F - Cooling); pork belly (56F - Cooling); short ribs (53F - Cooling). As per chef and date label items were prepped 8/20/24 and 8/21/24 and placed into reach in cooler on 8/21/24 overnight. Chef began to segregate items to discard. Observed in walk in cooler, pork belly hash (52F - Cooling); short ribs (53F - Cooling). As per date labels items were prepped on 8/20/24 and 8/21/24. Chef began to segregate items to discard. **Warning** - From follow-up inspection 2024-08-23: At time of callback inspection observed at prep table pooled eggs (51F - Cooling) and butter (58F - Cold Holding). As per operator eggs were cracked and placed at table 20 minutes ago, butter was placed about 1 hour ago. Operator placed items onto ice bath to rapid cool. Observed at reach in cooler across from grill, no items in cooler. Operator awaiting technician. Observed in walk in cooler, sliced ham (52F - Cold Holding); raw bacon (53F - Cold Holding). As per date labels if 8/21/24. Observed in walk in cooler, baked potatoes (52F - Cooling). As per date labels items were prepped on 8/21/24. **Admin Complaint**
- 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at prep table pooled eggs (51F - Cold Holding) and smoked salmon (68F - Cold Holding). As per chef placed about 1 hour ago. Chef placed onto ice to cool. Observed at reach in cooler across from grill, ham croquettes (54F - Cold Holding); As per chef and date label items were prepped 8/20/24 and 8/21/24 and placed into reach in cooler on 8/21/24 overnight. Chef began to segregate items to discard. Observed in walk in cooler, raw chicken (50F - Cold Holding); pork belly (52F - Cold Holding); frita patty (50F - Cold Holding); burger patty (51F - Cold Holding); As per date labels items were prepped on 8/20/24 and 8/21/24. Chef began to segregate items to discard. **Repeat Violation** **Warning** - From follow-up inspection 2024-08-23: At time of callback inspection observed at prep table pooled eggs (51F - Cooling) and butter (58F - Cold Holding). As per operator eggs were cracked and placed at table 20 minutes ago, butter was placed about 1 hour ago. Operator placed items onto ice bath to rapid cool. Observed at reach in cooler across from grill, no items in cooler. Operator awaiting technician. Observed in walk in cooler, sliced ham (52F - Cold Holding); raw bacon (53F - Cold Holding). As per date labels if 8/21/24. **Admin Complaint**
Food safety inspection conducted on 8/23/2024 revealed 5 total violations (3 high priority, 0 intermediate, 2 basic).
Inspection on 8/22/2024
High Priority
4
Intermediate
2
Basic
5
Total
11
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed for ice machine at coffee/empanada station. **Repeat Violation** **Warning**
- 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. Observed in walk in cooler containers of wash vegetables stored in containers not 6 inches above floor. **Warning**
- 08B-38-4:Basic - Food stored on floor. Observed in walk in freezer a box of fries stored on floor. **Repeat Violation** **Warning**
- 33-16-4:Basic - Open dumpster lid. **Repeat Violation** **Warning**
- 24-01-4:Basic - Presetting of unwrapped silverware and/or tableware outdoors. Observed at outside tables forks and knives preset unwrapped at tables. **Warning**
- 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed at reach in cooler across from grill, lechon hash (58F - Cooling); pork belly (56F - Cooling); short ribs (53F - Cooling). As per chef and date label items were prepped 8/20/24 and 8/21/24 and placed into reach in cooler on 8/21/24 overnight. Chef began to segregate items to discard. Observed in walk in cooler, pork belly hash (52F - Cooling); short ribs (53F - Cooling). As per date labels items were prepped on 8/20/24 and 8/21/24. Chef began to segregate items to discard. **Warning**
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed in walk in cooler a container of raw chicken stored over raw burger patties. **Warning**
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at reach in cooler across from grill, ham croquettes (54F - Cold Holding); As per chef and date label items were prepped 8/20/24 and 8/21/24 and placed into reach in cooler on 8/21/24 overnight. Chef began to segregate items to discard. Observed in walk in cooler, raw chicken (50F - Cold Holding); pork belly (52F - Cold Holding); frita patty (50F - Cold Holding); burger patty (51F - Cold Holding); As per date labels items were prepped on 8/20/24 and 8/21/24. Chef began to segregate items to discard. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed at reach in cooler across from grill, lechon hash (58F - Cooling); pork belly (56F - Cooling); short ribs (53F - Cooling). As per chef and date label items were prepped 8/20/24 and 8/21/24 and placed into reach in cooler on 8/21/24 overnight. Chef began to segregate items to discard. Observed in walk in cooler, pork belly hash (52F - Cooling); short ribs (53F - Cooling). As per date labels items were prepped on 8/20/24 and 8/21/24. Chef began to segregate items to discard. **Warning**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at prep table pooled eggs (51F - Cold Holding) and smoked salmon (68F - Cold Holding). As per chef placed about 1 hour ago. Chef placed onto ice to cool. Observed at reach in cooler across from grill, ham croquettes (54F - Cold Holding); As per chef and date label items were prepped 8/20/24 and 8/21/24 and placed into reach in cooler on 8/21/24 overnight. Chef began to segregate items to discard. Observed in walk in cooler, raw chicken (50F - Cold Holding); pork belly (52F - Cold Holding); frita patty (50F - Cold Holding); burger patty (51F - Cold Holding); As per date labels items were prepped on 8/20/24 and 8/21/24. Chef began to segregate items to discard. **Repeat Violation** **Warning**
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed at hand wash sink in kitchen used at dump sink. **Warning**
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed in reach in cooler across from grill containers of lechon has not date labeled with preparation date. As per chef was prepped 8/21/24. **Warning**
Food safety inspection conducted on 8/22/2024 revealed 11 total violations (4 high priority, 2 intermediate, 5 basic).