CHUCKIE'S.

INTERIOR OF ICE MACHINE WATER RESERVOIR WITH BLACK SLIME SUBSTANCE DRIPPING INTO WATER WHERE ICE IS MADE. BLACK SLIME SUBSTANCE IN BOTTOM ICE STORAGE BIN. OBSERVED ICE BINS BEHIND THE BAR AREA WITH BLACK PARTICLES AND HAIR INSIDE, ICE WAS INSIDE THE BINS. TAGGED ICE MACHINE "HELD FOR INSPECTION" DO NOT USE, INSTRUCTED TO CLEAN AND SANITIZE UNITS MENTIONED. NEED TO PROVIDE ICE IN BAGS FROM APPROVED SOURCE. SERIOUS VIOLATION: 7-38-005(A).

NO VALID CITY SANITATION CERTIFICATE POSTED ON PREMISES, ONLY A COPY WITH "VOID" ON CERTIFICATE. INSTRUCTED TO PROVIDE AND POST AN ORIGINAL CITY SANITATION CERTIFICATE ON PREMISES. SERIOUS VIOLATION: 7-38-012(A).

NO CONSUMER ADVISORY POSTED ON PREMISES REGARDING CONSUMPTION UNDERCOOKED FOODS OF ANIMAL ORIGIN. SIGN PROVIDED INSTRUCTED TO POST

EXPOSED HAND SINK PAPERTOWEL DISPENSER LOCATED ABOVE 3 COMPARTMENT SINK BASIN. INSTRUCTED TO RELOCATE DISPENSER TO ABOVE HAND SINK TO PREVENT DRIPPING INTO UTENSIL WASHING, FOOD PREP SINK. CUTTING BOARD AND PIZZA PADDLE STORED BEHIND 3 COMPARTMENT SINK FAUCET. INSTRUCTED TO PROPERLY STORE CLEAN ITEMS TO PREVENT CONTAMINATION

DEBRIS INSIDE THE COOLERS, ALSO ACCUMULATED DIRTY WATER INSIDE THE BEER COOLERS, INSTRUCTED TO CLEAN AND MAINTAIN.

NO VISIBLE BACK FLOW DEVICE PROVIDED AT WATER LINE OF ICE MACHINE, AND CAPPUCCINO MACHINE, INSTRUCTED TO PROVIDE OR KNOW THE LOCATION. NECK FAUCET FROM THE THREE COMPARTMENT SINK AT BAR AREA IS TOO LOOSE, INSTRUCTED TO TIGHTEN THE SAID FAUCET.

NO STEM THERMOMETER PROVIDED ON PREMISES,INSTRUCTED TO PROVIDE, TO BE ABLE TO CHECK INTERNAL FOOD TEMPERATURE.

REAR STORAGE EXTREMELY CLUTTERED, UNABLE TO ACCESS MOP SINK. MOP SINK WAS COVERED WITH ITEMS. INSTRUCTED TO ORGANIZE, REMOVE ITEMS NOT NEEDED AND ELEVATE ITEMS NEEDED, KEEP MOP SINK ACCESSIBLE AT ALL TIMES. STORAGE CLOSET IN WOMEN'S WASHROOM IS LOCKED. MUST PROVIDE ACCESS AT NEXT INSPECTION.

All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines. EVIDENCE OF INSECT ACTIVITY NOTED ON PREMISES AT THE TIME OF INSPECTION. NOTED 40 FRUIT(SMALL FLIES)FLIES AND 4 HOUSE FLIES IN THE BAR AND DINING AREAS.CITATION ISSUED 7-38-020 SERIOUS. INSTRUCTED TO GET RID OF ABOVE FLIES,AND HAVE PEST CONTROL COMPANY SERVICE AND TREAT PROBLEM,AND HAVE FLOOR DRAINS CLEANED AND MAINTAIN TO PREVENT BREEDING GROUND BY REINSPECTION NEXT WEEK.

A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. NO CERTIFIED FOOD MANAGER PRESENT ON PREMISES WHEN POTENTIALLY HAZARDOUS FOODS SUCH AS BEEF,MUSHROOMS ,ETC WERE BEING PREPARED AND SERVED TO PUBLIC AT THE TIME OF INSPECTION. CITATION ISSUED 7-38-012 SERIOUS. INSTRUCTED MANAGEMENT TO HAVE MORE EMPLOYEES ENROLL IN SANITATION CLASS TO HAVE ONE AVAILABLE ON FACILITY WHEN ABOVE FOODS ARE PREP AND SERVED AT ALL TIMES.

Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use. INSTRUCTED TO INVERT ALL CLEAN MULTI UTENSILS AND SINGLE SERVICE ARTICLES THROUGHOUT FACILITY.

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. INSTRUCTED TO REMOVE AND CLEAN OUT COFFEE MACHINE DRAIN PIPE IN EXPOSE HAND WASH SINK IN THE BAR AREA FOR EASY ACCESS FOR HAND WASHING.

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. INSTRUCTED TO CLEAN STAINS AND DEBRIS ON THE FOLLOWING UTENSILS AND EQUIPMENTS:3COMP.SINKS IN KITCHEN & BAR,EXPOSE HAND WASH SINKS IN THE BAR AND KITCHEN,TOILET BOWLS,URINAL BOWL,HAND WASH SINKS IN BOTH TOILET ROOMS,EXTERIORS OF TRASH CONTAINER & OVENS IN KITCHEN,AND ICE SCOOP ON TOP OF ICE MACHINE.

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. INSTURCTED TO ELEVATE CONTAINERS OF FOOD PRODUCTS IUNDER 3COMP.SINKS IN KITCHEN,AND IN MOP SINK ROOM STROGE 6" OFF THE FLOORS AT ALL TIMES. FLOORS IN IN KITCHEN INCLUDING FLOORS UNDER 3COMP.SINK,FLOORS AT ICE MACHINE/SODA SYRUP STORAGE AREAS,AND FLOORS IN MOP SINK ROOM STORAGE WITH DEBRIS NEEDS CLEANING.

All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. MUST REMOVE OR ORGANIZE UNNECESSARY CLUTTER IN KITCHEN,AND AT MOP SINK STORAGE ROOM,FOR ACCESSIBLITY OF MOP SINK.

Between uses and during storage ice dispensing utensils and ice receptacles shall be stored in a way that protects them from contamination. MUST PROVIDE A CONTAINER WITH LID FOR ICE SCOOP AT ICE MACHINE.

All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines. found observed front entrance/exit door not rodent proofed, door had 1/4 1nch gap on bottom of door. also rear exit door where dumpsters are stored had 1/2 inch gaps on bottom, and side of door, shall be repair in order to pass license inspection. (no citation issued due to license inspection on 6/08/2010).

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. must provide splah guard between 3 compartment sink, and exposed hand sink in prep area.

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. All utensils shall be thoroughly cleaned and sanitized after each usage. non food contact surfaces of cooler shelving, ice machine not clean, needs detailed cleaning.

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. floors in premises need cleaning.

All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces. Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. missing light shields in prep areas shall be provided.

None of the operations connected with food establishments shall be conducted in any room used as living or sleeping quarters. Toilet rooms shall be completely enclosed and shall be vented to the outside air or mechanically ventilated. must provide self closing mechanism to bathroom doors.

All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units. must provide thermometers to all coolers.