SEP 14
2023
PASSED
9 violations1 CRITICALDETAILS
SANITARY INSPECTION RECORD — CITY OF DALLAS
✕
CHUBBY'S RESTAURANT & BAKERY.
BEAT. 27/100
7474 S COCKRELL HILL RD · DUNCANVILLE, DALLAS
Last inspected September 14, 2023 · passed
Failed 2 of 16 inspections. 65 critical violations on the cumulative record. Pattern of issues, not a one-off.
THE NUMBERS
INSPECTIONS
16
14 passed · 2 failed
VIOLATIONS
157
includes 65 critical
RECORDS COVER
6 YEARS
since Feb 2017
INSPECTION HISTORY
*31 No soap at handsink
provide soap and paper towels at all hand sinks, even those not often used.
*32 Equipment & Utensils resistant pit,chip, crazing
replace rusted screws in ice machine
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
cover foods in WIC
*39 Store equipment & utensils in a clean, dry place
clean plastic storage shelves
*41 Food storage containers, identified with common name of food.
label containers holding flour and sugar correctly
*42 Dirty nonfood contact surfaces
clean conduits inside of WIC, clean grease build up on equipment, clean dust on ceiling tiles, clean condenser unit of WIC, clean light fixtures inside of WIC
*43 Clean vent syst:Intake/exhaust air ducts
clean vents
*45 Premises shall be maintained in good repair
repair damage floor tiles
*47 Health permit posted
post health permit
AUG 152023PASSED16 violations4 CRITICALDETAILS
AUG 15
2023
PASSED
16 violations4 CRITICALDETAILS
*03 Food products not maintained at 135øF or above
Black beans temped at 120 F. Placed in lower compartment for better hear source
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
Raw bacon in WIC needs to be in lower shelve
*10 Clean Sight and Touch
Food slicer shower food residue; inside ice machine needs to be cleaned
*21 Person in charge must be on site at all times.
No RFSM on site of inspection . Needs to be visible.
*28 Date marking > 24 hrs,on site,temp 41F
Many items in WIC missing date mark labels.
*31 Handwashing lavatory - accessible
Equipment in front / blocking access to sink
*34 Insect control devices-not over food/food prep
Insect repellent needs to be away from food prep area
*35 Eating food, chewing gum, drinking beverages, or using tobacco
Orange juice on/ near work area
*36 Cloths in-use for wiping between uses stored
Wiping cloths wet need to be in bucket
*37 Storing the food where it is not exposed to splash, dust, or other contamination
Food items in WIC without lids (exposed). Tea lids were open and exposed
*42 Dirty nonfood contact surfaces
Much grease build up on surfaces/sides/ burners. Light fixtures need cleaning
*45Physical Facilities Floors,Walls,Ceilings
Damaged floor tiles in kitchen prep area
*39 Equipment in good repair and proper adjustment.
Stand up warmer needs repair - upper compartment needs to be at correct heating level - 135F or more
*29 Sanitizing solutions, testing devices
No available food thermometer
*41 Food storage containers, identified with common name of food.
Labels provided but in wrong containers. Needs to be accurate with the food item inside container.
*43 Clean vent syst:Intake/exhaust air ducts
Dust build up on ceiling vents
FEB 72023PASSED8 violations4 CRITICALDETAILS
FEB 7
2023
PASSED
8 violations4 CRITICALDETAILS
*42 Dirty nonfood contact surfaces
OBSERVED: DUST BUILD UP ON FANS OF WALK IN COOLER, GRIME ON WIRE STORAGE SHELVES, GRIME ON SURFACES OF EQUIPMENT, DUST ON FANS LOCATED AT GRILL STATION. CLEAN
*34 Controlling pests. Eliminating harborage conditions
OBSERVED GRIME/FOOD DEBRIS BUILD UP UNDERNEATH AND IN BETWEEN EQUIPMENT, CLEAN.
*39 Cooking equipment free of encrusted grease
OBSERVED GREASE BUILD UP IN BETWEEN EQUIPMENT, CLEAN.
*28 Date marking > 24 hrs,on site,temp 41F
OBSERVED PREPARED FOODS IN WALK IN COOLER WITHOUT DATE MARKINGS, DATE MARK.
*18 Toxic items labeling-non original container
OBSERVED SPRAY BOTTLES, WITH TOXIC LIQUID, NOT LABELED. LABEL
*47 Handwashing signage
PROVIDE HAND WASH SIGN AT HAND SINK LOCATED IN GRILL STATION.
*43 Clean vent syst:Intake/exhaust air ducts
DUST BUILD UP ON INTAKE VENTS. CLEAN.
*44 Maintaining refuse areas and enclosures
black residue build up at grease/oil tank located in back area.
JUN 232022PASSED4 violations2 CRITICALDETAILS
JUN 23
2022
PASSED
4 violations2 CRITICALDETAILS
*42 Dirty nonfood contact surfaces
OBSERVED SOIL BUILD UP ON SURFACE OF EQUIPMENT, IN BETWEEN OVEN AND STOVE, ON FAN USE TO COOL EMPLOYEES, ON RACK USED TO STORE CANS, ON CONDUITS OF WALK IN COOLER, ON FANS OF WALK IN COOLER, ON SURFAC
*39 Equipment in good repair and proper adjustment.
RAW PROTEIN REACH IN COOLER OBSERVED AT 56F, REPAIR EQUIPMENT
*02 Cold Hold (41øF/45øF or below)
observed raw tender at 50.9F, raw cubed steak at 52.7F. move all raw food from prep reach in cooler and into working cold hold equipment.
*10 Clean Sight and Touch
soil build up on the inside side of ice machine and red soil build up on overfill guard inside of ice machine, CLEAN AND SANITIZE.
NOV 232021PASSED6 violations3 CRITICALDETAILS
NOV 23
2021
PASSED
6 violations3 CRITICALDETAILS
*42 Floors/walls/ceiling/nonfood dirty
grime on floors. clean. dust build up on ceiling tile, clean.
*34 Remove dead/trapped pests
observed dead pest on lights shields in back storage room, remove dead pest.
*31 Handwashing lavatory - accessible
hand sink located next to ice machine is obstructed by bread cart. make easily accessible due to the handle of ice.
*39 Soda nozzles and ice bin clean to remove soil
observed rust from nails inside of ice machine. light grim build up inside of ice machine, clean.
*15 Bare hands contact with ready-to-eat foods
observed employee using bare hands to handle fried chicken. plate was disposed.
*14 When to wash hands before donning new gloves
observed employee donne gloves without washing hands. WASH HANDS WHEN DONNING GLOVES.
show all 16 inspections →
MAY 32021PASSED8 violations5 CRITICALDETAILS
MAY 3
2021
PASSED
8 violations5 CRITICALDETAILS
*34 Remove dead/trapped pests
observed dead pest on light shields, remove dead pest.
*36 Cloths in-use for wiping between uses stored
observed wet cloths store on food contact surface, place in sanitizer bucket when not in use.
*39 Store equipment & utensils in a clean, dry place
multiple storage drawers observed with build up of grime, clean drawers.
*42 Dirty nonfood contact surfaces
observed heavy food grime build up on surfaces of equipment, observed dust on vents of grill/fryer station. observed grease build up on pipes above fryer/grill. dust build up on fans of walk in cooler
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
observed raw bacon stored above tomato.
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
observed food left uncovered in walk in cooler, cover to prevent contamination of food (dust on fans)
*32 Thermometer in good condition or discarded
repair display thermometer of raw protein drawers OR place a working thermometer in drawers.
*18 Toxic items labeling-non original container
observed spray bottle with toxic chemical not labeled.
OCT 282020PASSED5 violations4 CRITICALDETAILS
OCT 28
2020
PASSED
5 violations4 CRITICALDETAILS
*15 Bare hands contact with ready-to-eat foods
employee in kitchen was observed handling RTE food with bare hands, RFSM informed employee and he corrected
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
observed tomatoes stored below raw bacon in walk in cooler, arrange properly to prevent cross contamination. RFSM corrected.
*42 Dirty nonfood contact surfaces
dust build up on fans, clean.
*29 Cold/hot hold unit thermometer easily viewable
observed two cold hod units with no thermometers in equipment, RFSM corrected on site.
*34 Remove dead/trapped pests
observed dead pest on light shields, remove.
JAN 312020PASSED9 violations2 CRITICALDETAILS
JAN 31
2020
PASSED
9 violations2 CRITICALDETAILS
*02 Cold Hold (41øF/45øF or below)
raw sausage patty at 54.F. chopped ham at 50.2F. remove all food from lower reach in cooler located underneath grill. Do not use equipment until it is able to maintain cold hold temperatures.
*29 Sanitizing solutions, testing devices
PIC could not produce quat test strips for 3 comp sink. Provide.
*41 Food storage containers, identified with common name of food.
label containers in dry storage that contain white substances or not easily to recognize food.
*34 Controlling pests. Eliminating harborage conditions
dead crickets in light shields located in dry storage.
*42 Floors/walls/ceiling/nonfood dirty
grime on tiled walls, grime on fans located in walk in cooler.
*39 Soda nozzles and ice bin clean to remove soil
small traces of black grime on shield of ice maker, clean and sanitize.
*10 Chlorine sanitizer concentration, minimum temp.
Chlorine sanitizer of ware wash machine is 0 PPM. repair ware wash machine.
*31 Individual, disposable towels
no available disposable towels at hand sink located next to ice machine.
*21 RFSM - Not On Site
PIC could not produce Food Service Manager Certificate. Have available and posted by next inspection.
AUG 52019PASSED8 violations4 CRITICALDETAILS
AUG 5
2019
PASSED
8 violations4 CRITICALDETAILS
*37 Storing the food where it is not exposed to splash, dust, or other contamination
food container in walk in freezer covered in ice, move to prevent contamination
*27 Cooling, heating, and holding capacities. Equipment
raw protein cooler at 50F. Prep cooler located in front of grill at 62.4F. All food in non working cold hold equipment must be placed in working cold hold equipment. Do not use coolers until equipment
*02 Cold Hold (41øF/45øF or below)
sliced tomato at 62.7F, buttermilk egg wash at 67.4F, beef patty at 44.5F. raw chicken breast at 59.5F. raw fish at 58.8F. Food was place din walk in cooler. All food was placed in cold hold equipme
*18 Medicines labeled and stored properly
medicine found on working food contact surface. store away from food contact surfaces and away from food.
*21 RFSM - Not On Site
RFSM not onsie.
*34 Controlling pests. Eliminating harborage conditions
pooling of water underneath warewash machine. fruit flies in dry storage.
*39 Equipment in good repair and proper adjustment.
walk in freezer has leak coming from condenser unit.
*42 Floors/walls/ceiling/nonfood dirty
clean floor of dry storage room.
JAN 312019PASSED8 violations5 CRITICALDETAILS
JAN 31
2019
PASSED
8 violations5 CRITICALDETAILS
*02 Cold Hold (41øF/45øF or below)
chicken 48.F, talpia at 44.3F, chopped steak at 49.1F. All in protein 3 tray reach in cooler located in grill station. Third repeated offense will warrant issue of citation to person in charge (PIC) d
*27 Cooling, heating, and holding capacities. Equipment
Three tray protein reach in cooler not maintaing cold hold temperatures, second repeated occurrence. Food was removed and placed in working cold hold equipment. Repair or replace three tray reach in c
*32 Thermometer in good condition or discarded
Thermometer of three tray reach in cooler reading 40F. Actual temperature at 48F. fix/replace
*14 When to wash hands before donning new gloves
employees not washing hands before donning new gloves.
*42 Floors/walls/ceiling/nonfood dirty
Clean underneath shelves located in dry storage.
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
raw bacon stored above cabbage.
*05 Rapidly reheat 165øF for hot holding
chili stored in working hot hold device at 125F. Reheat to 165F then store in hot hold equipment.
*28 Date marking > 24 hrs,on site,temp 41F
Improvement in date marking procedures, but some items that have been in walk in cooler for more than 24hours still missing date mark.
JUL 232018PASSED6 violations5 CRITICALDETAILS
JUL 23
2018
PASSED
6 violations5 CRITICALDETAILS
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
Raw food above RTE food. Also in raw protein cooler raw fish is below ground beef and raw chicken.
*02 Cold Hold (41øF/45øF or below)
Sliced tomato at 49.4F and sliced ham at 44.5f in prep cooler. Raw ground beef at 55.4F and raw shrimp at 48.7F.
*29 Cold/hot hold unit thermometer easily viewable
Raw protein cooler has non functioning thermometer.
*28 Date marking > 24 hrs,on site,temp 41F
Date mark food in walk in cooler.
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
Exposed food in walk in cooler.
*27 Cooling, heating, and holding capacities. Equipment
Prep cooler and raw protein cooler not cooling to capacity.
JAN 182018PASSED7 violations3 CRITICALDETAILS
JAN 18
2018
PASSED
7 violations3 CRITICALDETAILS
*07 Food safe, good condition, unadulterated, and honestly presented
Packaged RTE food past seven days
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
Properly arrange food underneath grill.
*18 Toxic items labeling-non original container
Label spray bottles
*29 Food thermometers provided and accessible
Provide food thermometers in RICs
*35 Eating food, chewing gum, drinking beverages, or using tobacco
no personal drink in kitchen or near clean utensils
*36 Cloths in-use for wiping between uses stored
Store cloths back in bucket when not in use.
*39 Store equipment & utensils in a clean, dry place
Store and properly clean knifes.
DEC 132017PASSED17 violations7 CRITICALDETAILS
DEC 13
2017
PASSED
17 violations7 CRITICALDETAILS
*02 Cold Hold (41øF/45øF or below)
tomato, jalapeno and raw chicken and foods in two coolers all significantly above temp. +20 degree
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
egg next to produce
*10 Clean Sight and Touch
clean and sanitize meat slicer after each use, food particles build up
*18 Unnecessary chemicals not allowed
no Raid(call best control for pest issues)
*27 Cooling, heating, and holding capacities. Equipment
two RIC out of order
*28 Date marking commercially prepared RTE/ TCS food
date mark all RTE and opened food from original container in WIC
*29 Outfitter-Thermometer.
thermometers need in all RIC
*31 Handwashing lavatory - used for other purpose
can not use HW sink to clean rags
*35 Eating food, chewing gum, drinking beverages, or using tobacco
no personal drinks in kitchen
*36 Cloths in-use for wiping food spills used for no other purpose
can not use cloth under cutting board, contamination can ensue
*37 Storing the food at least 15 cm (6 inches) above the floor
cabbage and beef boxes must be minimum 6 inch off floor
*39 Store equipment & utensils in a clean, dry place
use clean utensils(dirty spoons and knife n dirty storage)
*41 Food storage containers, identified with common name of food.
label all flour and bread crumbs containers
*42 Dirty nonfood contact surfaces
clean all seals on RICs and seal on WIF
*43 Clean vent syst:Intake/exhaust air ducts
clean accumulating dust
*45 Clean facilities as often as necessary.
clean floors in kitchen and back of grills
*46 Covered waste receptacle for women's restroom
JUN 122017PASSED10 violations6 CRITICALDETAILS
JUN 12
2017
PASSED
10 violations6 CRITICALDETAILS
*10 Q.A. PPM - follow manufacturer's direction
100 PPM QUAT WAREWASHING COS- MADE NEW SANITIZER WATER
*43 Light 20 foot : Reach-in cooler
IN WARMER IN PROGRESS OF FIXING, NEED NEW LIGHT KIT
*32 Food-contact surfaces. smooth, non-absorbent and easily cleanable
TOWEL UNDER COFFEE CUPS TOWELS UNDER CUTTING BOARD COS- REMOVED
*18 Toxic items labeling-non original container
RELABEL SANITIZE BUCKET
*28 Date marking commercially prepared RTE/ TCS food
DELI HAM MARKED WITH 7 DAYS, TARTER SAUCE COS- DISCARDED DISCARD AFTER 7 DAYS, DAY 1 IS DATE OF PREP
*02 Cold Hold (41øF/45øF or below)
RAW EGGS AT OMLET STATION 64 DEGREE F BURGER PATTY 49, BUTTERMILK 64 DEGREE F RICE ON SERVER LINE 117 DEGREE F COS- DISCARD
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
IN ALL RIC AND RIFS
*29 Food thermometers provided and accessible
IN PULL OUT COOLERS COS- REPLACED WITH NEW THERMOMETERS
*39 Keep utensils handles upright or protected
TEA SPOONS IN THE SAME DIRECTIONS TO AVOID CONTAMINATION MUST USE UTENSIL WITH HANDLE ( NO STYROFOAM CUPS) COS- CORRECTED AND REMOVED
*31 Handwashing lavatory - used for other purpose
SANITIZER BUCKET IN FOR STORAGE COS- REMOVED
MAY 252017FAILED16 violations6 CRITICALDETAILS
MAY 25
2017
FAILED
16 violations6 CRITICALDETAILS
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
COVER ALL FOODS
*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep
UTENSIL STORED IN STANDING WATER
*02 Untreated shell eggs need to be at 45§F or <
RAW EGGS IN CHU 55*F
*19 One Inch Air Gap
SPRAY HOSE HANGING LOWER THAN FLOOD LINE
*21 RFSM - Not On Site
NOT ONSITE DURING INSPECTION
*10 Clean Sight and Touch
CLEAN ALL
*34 Outer openings:closing holes, gaps
REPLACE/SEAL ALL HOLES AND GAPS
*35 Eating food, chewing gum, drinking beverages, or using tobacco
OBSERVED EMPLOYEE DRINKING IN KITCHEN
*15 Contact RTE Products w/ Bare Hands
OBSERVED BARE HAND CONTACT OF RTE FOODS
*14 When to wash hands before donning new gloves
LACK OF HAND WASHING
*01 Cooling -- total 6 hours, 135-41øF
LACK OF QUICK COOL
*31 Handwashing lavatory - used for other purpose
*28 Date marking > 24 hrs,on site,temp 41F
LACK OF DATE MARKING IN COOLER
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
RAW EGGS STORED ABOVE RTE FOODS
*42 Floors/walls/ceiling/nonfood dirty
CLEAN ALL
*22 Handlers-Certificate Not On Site
FEB 232017FAILED20 violations4 CRITICALDETAILS
FEB 23
2017
FAILED
20 violations4 CRITICALDETAILS
*15 Contact RTE Products w/ Bare Hands
OBSERVED EMPLOYEE HANDLING RTE BREAD AND CELERY WITH BARE HANDS
*14 When to wash hands before donning new gloves
EMPLOYEES
*02 Untreated shell eggs need to be at 45§F or <
RAW EGGS AT 54.9*F IN WORK OUT COOLER
*10 Q.A. PPM - follow manufacturer's direction
0 PPM TESTED AT DISH MACHINE AND WAREWASHING
*36 Cloths in-use for wiping between uses stored
STORED ON PREP TABLES THROUGHOUT KITCHEN
*32 Approved Food Contact Equip.
OBSERVED WIPING CLOTHES UNDER CUTTING BOARDS AND MICROWAVE; REMOVE FOIL LINING
*42 Floors/walls/ceiling/nonfood dirty
CLEAN ALL
*35 Eating food, chewing gum, drinking beverages, or using tobacco
OBSERVED EMPLOYEE DRINKING AND CHEWING GUM IN KITCHEN
*21 RFSM - Not On Site
*47 Handwashing signage
PROVIDE FOR ALL
*37 Storing the food where it is not exposed to splash, dust, or other contamination
PROVIDE FOR BEVERAGE STATIONS
*34 Insect control devices-not over food/food prep
REMOVE FLY HANGERS FROM DRY STORAGE AREA
*20 Grease Trap Tickets
NO RECORDS PROVIDED
*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep
OBSERVED HANDLES STORED IN FOOD
*03 Food products not maintained at 135øF or above
EURO INTERNAL TEMP 79*F, 122*F
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
COVER ALL FOODS STORED IN COOLERS
*28 Date marking > 24 hrs,on site,temp 41F
*45 Lockers to be used to store personal items
obser
*41 Food storage containers, identified with common name of food.
LABEL ALL
*12 Gloves Single Use
EMPLOYEES
Data sourced from City of Dallas Code Compliance. We'd love to link you straight to this restaurant's record — turns out Dallas considers that a luxury. The full dataset is what's on offer →