Chucks Steak House Improves its Sanitary Rating

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.

Basic - Food stored in holding unit not covered.

Basic - Food stored on floor.

Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles.

Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.

Basic - Wall soiled with accumulated grease.

Basic - Dusty ceiling tiles and/or air conditioning vent covers.

Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods.

Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods.

Critical - Observed food stored on floor.

Critical - Observed uncovered food in holding unit/dry storage area.

Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food.

Observed employee with no hair restraint.

Wet wiping cloth not stored in sanitizing solution between uses.

Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.

Critical - Covered waste receptacle not provided in women's bathroom.

No Violations Were Observed

Critical - Violation: 53B-08-1No proof of required employee training provided. To order approved program food safety material, call DBPR?#ontracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Expired- This violation must be corrected by : 07/12/12.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Several food- Corrective action in walk in cooler- This violation must be corrected by : 05/12/12.

Critical - Observed food being cooled by nonapproved method. Chili in reach in cooler at hot temp-( Back reach in cooler) Corrected On Site.

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Reach in cooler by cook line and soupe line This violation must be corrected by : 05/12/12.

Critical - No conspicuously located thermometer in holding unit.

In-use utensil not stored with handle above the top of potentially hazardous food and the container. In pasta salad- in walk in cooler Corrected On Site.

Observed container lid in disrepair - Potatoe salad container in walk in cooler-

Wet wiping cloth not stored in sanitizing solution between uses.

Critical - Observed buildup of slime in the interior of ice machine. By office-

Critical - Manager lacking proof of Food Manager Certification. This violation must be corrected by : 07/12/12.

Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation. This violation must be corrected by : 07/12/12.

Critical - No proof of required employee training provided. To order approved program food safety material, call DBPR?#ontracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Expired- This violation must be corrected by : 07/12/12.

Critical - Displayed food not properly protected from contamination. croutons, nuts, etc

Food-contact surface not smooth and easily cleanable. reach in cooler shelves rusted Marc cooler

Critical - Observed buildup of slime in the interior of ice machine. Repeat Violation.

Critical - Observed unlabeled spray bottle. clear and blue liquid, bleach, windexRepeat Violation.

Critical - Working containers of food removed from original container not identified by common name. flour container. Corrected On Site.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. butter in container on cookline /server station at 60 degrees and sour cream at 58 degrees. both items time marked with 4 hour limit and must be discarded within remaining 2.5 hour limit. Corrected On Site.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. lunchmeats on cookline at 52-56 degrees. Was time marked immediately with 4 hour time limit and must be discarded within remaining 2 hour limit. Note: Do not put containers on top of containers stacked high in fliptop cooler to maintain proper temperature of products on top. Corrected On Site.

Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat. plate used to dispense flour.

Critical - Observed buildup of slime in the interior of ice machine. ice machine by office. Repeat Violation.Corrected On Site.

Observed build-up of food debris, dust or dirt on nonfood-contact surface. kitchen shelfs.

Observed build-up of dust or dirt on nonfood-contact surface. fan guard in walk-in cooler by office.

Critical - Observed unlabeled spray bottle.clear liquid in spraybottle on bar. Corrected On Site. Repeat Violation.

Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. cut lunchmeats in reach-in cooler Repeat Violation.

Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. cut cheeses in reach-in cooler Repeat Violation.

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. cooked chicken in reach-in cooler Repeat Violation.

Critical - No conspicuously located thermometer in holding unit.'marc'-brand desert reach-in cooler in kitchen. Repeat Violation.

Critical - Observed raw animal food stored over cooked food. raw beef over cooked ribs in meat walk-in cooler

Critical - Observed raw animal food stored over cooked food. raw beef over cooked chicken in reach-in cooler, back prep room

Observed ice scoop with handle in contact with ice. server station Corrected On Site.

Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. when putting on and changing gloves Corrected On Site.

Critical - Observed employee wash hands with no soap. Corrected On Site.

Observed establishment using wood (other than a hard, close-grained wood) as a food-contact surface. wooden shelf holding equipment in meat walk-in cooler lost sealant and build-up of mold-like substance

Observed nonfood-contact equipment in poor repair. rusted shelf below grill on cookline

Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation.

Critical - Observed buildup of slime in the interior of ice machine.

Observed build-up of dust or dirt on nonfood-contact surface. fan guard at desert reach-in cooler. also rusted

Observed gaskets with slimy/mold-like build-up. silver reach-in cooler at server station

Critical - Hand wash sink lacking proper hand drying provisions. handwash sink in kitchen by cookline

Critical - Handwashing cleanser lacking at handwashing lavatory. handwash sink near dining room cookline

Observed open dumpster lid.

Critical - Outer openings of establishment cannot be properly sealed when not in operation. backdoor with gaps

Critical - Observed unlabeled spray bottle. yellow liquid in dishwash area Repeat Violation.

Critical - Observed unlabeled spray bottle. clear liquid at server station, kitchen , throughout. Repeat Violation.

No copy of latest inspection report.

Fifty (50) foot-candles of light not provided at a food working surface or where safety is a factor.

Critical - Observed buildup of soiled material on mixer head.

Critical - Observed encrusted material on can opener.

Critical - Observed food stored on floor. pork in kitchen Corrected On Site.

Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.

Critical - Observed no backflow preventer at a hose bibb in kitchen next to wic

Critical - Observed soiled reach-in cooler gaskets.

Critical - Observed uncovered food in holding unit/dry storage area. icecream cakes in rif

Critical - Observed unlabeled spray bottle. in service area

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. in wic # 4

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. roast ribbs in wic #3

Wet wiping cloth not stored in sanitizing solution between uses.

Critical - Displayed food not properly protected from contamination-unwrapped crackers behind salad buffet line.

Critical - Hand wash sink lacking proper hand drying provisions-near wic #2.

Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure-cook touching salads Corrected On Site-washed and put gloves on.

Critical - Observed handwash sink used for purposes other than handwashing behind bar.

Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit-server station near microwave

Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening-various cold cuts-glass ric.Corrected On Site-made same day in use stated cook.

Critical - Observed unlabeled spray bottle-next to pos in between coffee station and kitchen entrance.

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked-ribs in meat wic.

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked-tuna salad glass ric