Details for CHUBBYS CAFE

Address 1276 W 12600 S, RIVERTON, UT 84065
Type Restaurants: non-plated
Last Rank 38%
First Seen Thu, 14 Dec 2023 17:34:42 -0700
Last Seen Fri, 31 Oct 2025 22:57:51 -0600
Phone Number (417) 298-7797

Inspections

Code Observed Violations Points Critical Occurrences COS PHR
4.1.4 (i) Food safety manager certification is expired. Must submit proof of class enrollment to the inspector within 30 days. true 1 false Food Safety Manager Certification
4.2.22 The establishment does not have written procedures for employees to follow when responding to vomiting or diarrheal events. false 1 false Clean-up of Vomiting and Diarrheal Events
4.3.23* Raw shrimp is stored below raw ground beef. true 1 false Packaged and Unpackaged Food - Separation, Packaging, Segregation*
4.3.68 (iii) The establishment does not have written notification of the presence of major allergens. false 1 false Allergen Notification
4.4.101 Food equipment is not being air dried before being nested together. false 1 false Equipment and Utensils-Air-Drying Required
4.4.57** There is no probe thermometer available with range of 0 - 220°F. true 1 false Food Temperature Measuring Devices**
4.4.63 Gaskets are damaged on a reach-in freezer unit. Gaskets are damaged on a reach-in refrigerator unit. false 2 false Good Repair and Proper Adjustment
4.4.64 Cutting boards are scratched and scored and no longer easily cleanable. false 1 false Cutting Surfaces
4.4.66 Interior and exterior surfaces of the dish machine are dirty. false 1 false Warewashing Equipment-Cleaning Frequency
4.4.85 Fan covers in the walk-in cooler are dirty. Exterior surfaces of food containers are dirty. Reach-in cooler handles and gaskets are dirty. false 3 false Nonfood-Contact Surfaces-Cleaning
4.5.67 Dumpster lids are left open. false 1 false Covering Receptacles.
4.6.11 Not all lights are shielded or shatterproof. false 1 false Light Bulbs-Protective Shielding
4.6.25** There is no hand drying provision at the hand sink. true 1 false Hand Drying Provision**
4.6.40 Various walls are damaged. Various ceiling surfaces are damaged and tiles are out of place. false 2 false Repairing-Physical Facilities
4.6.41 The ceiling is dirty in various areas. Walls are dirty in various areas. false 2 false Cleaning-Frequency and Restrictions
4.6.43 Ceiling air vents are dusty. false 1 false Cleaning Ventilation Systems-Nuisance and Discharge Prohibition

Code Observed Violations Points Critical Occurrences COS PHR
4.2.18** Employees personal beverages are not separated from food preparation areas. true 1 true Eating, Drinking, or Using Tobacco**
4.3.23* Raw shell eggs are stored above ready-to-eat food in a cooler. true 1 true Packaged and Unpackaged Food - Separation, Packaging, Segregation*
4.3.33 Wet wiping cloths are not stored in sanitizer solution. false 1 true Wiping Cloths - Use Limitation
4.3.58** Potentially hazardous food is being cooled in covered containers. Cooked onions. true 1 true Cooling Methods.**
4.4.101 Food equipment is not being air dried before being nested together. false 1 false Equipment and Utensils-Air-Drying Required
4.4.59** There is no sanitizer test kit available. Chlorine and quat. true 1 false Sanitizing Solutions-Testing Devices**
4.4.61 The hand sink is not sealed to the adjacent wall. false 1 false Fixed Equipment-Spacing or Sealing
4.4.63 Gaskets are damaged on a refrigerator unit. The condenser unit is leaking in a reach in cooler. false 2 false Good Repair and Proper Adjustment
4.5.30 The 3-compartment sink faucet is leaking. false 1 false System Maintained in Good Repair Non-critical
4.6.40 Various walls are damaged. false 1 false Repairing-Physical Facilities

Code Observed Violations Points Critical Occurrences COS PHR
4.3.60** Potentially hazardous and ready to eat foods that are prepared on-site and held for more than 24 hours are not date-marked. Cooked onions and mushrooms. true 1 false Ready-to-Eat, Potentially hazardous food (time/temperature control for safety food) - Date Marking.**
4.4.101 Food equipment is not being air dried before being nested together. false 1 false Equipment and Utensils-Air-Drying Required
4.4.59** There is no sanitizer test kit available. Chlorine. true 1 false Sanitizing Solutions-Testing Devices**
4.4.61 The preparation sink is not sealed to the adjacent wall. The hand sink is not sealed to the adjacent wall. false 2 false Fixed Equipment-Spacing or Sealing
4.4.72** Wash solution temperature in the chemical sanitizing dish machine does not reach at least 120°F. 101°. true 1 false Mechanical Warewashing Equipment-Wash Solution Temperature**
4.4.76* Sanitizer concentration in the warewash machine is too weak. true 1 false Manual and Mechanical Warewashing Equipment-Chemical Sanitization, Temperature, pH, Concentration and Hardness*
4.4.82* Interior surfaces of the ventilation hood are unclean. Surfaces are unclean around the soda dispenser nozzles. Surfaces are unclean on the soda gun. true 3 false Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils-Cleaning*
4.6.40 Various walls are damaged. false 1 false Repairing-Physical Facilities

Code Observed Violations Points Critical Occurrences COS PHR
4.1.4 (i) Unable to verify that a certified food safety manager is employed at the establishment. (Must submit certification to the Food Protection Bureau within 30 days.) true 1 false Food Safety Manager Certification
4.3.23* Package of raw chicken is stored in contact with bacon in the walk-in cooler. true 1 false Packaged and Unpackaged Food - Separation, Packaging, Segregation*
4.3.24 Food containers are not labeled with the common name of the food. Clear liquids, white powders. false 1 false Food Storage Containers - Identified with Common Name of Food.
4.3.31 In-use utensils are stored with handles in contact with food. Flour. false 1 false In-Use Utensils - Between-Use Storage.
4.3.59* Mushrooms are being held at 126°F in a warmer. true 1 false Hot Holding.*
4.4.101 Food equipment is not being air dried before being nested together. false 1 false Equipment and Utensils-Air-Drying Required
4.4.64 Cutting boards are scratched and scored and no longer easily cleanable. false 1 false Cutting Surfaces
4.4.72** The plate temperature in the dish machine is not reaching at least 120°F. (101°F) true 1 false Mechanical Warewashing Equipment-Wash Solution Temperature**
4.4.82* Interior surfaces of the ventilation hood are heavily soiled with accumulations of grease. Surfaces are unclean around the soda dispenser nozzles. true 2 false Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils-Cleaning*
4.6.40 Wall between shake station and dish pit is damaged. Holes. false 1 false Repairing-Physical Facilities
4.7.2** A chemical spray bottle is not labeled with the common name. true 1 false Working Containers-Common Name**

Code Observed Violations Points Critical Occurrences COS PHR
4.3.31 Bowls are used for food scoops and are stored inside food containers. In-use knives are stored in an unclean location between pieces of equipment. false 2 false In-Use Utensils - Between-Use Storage.
4.3.59* Mushrooms are being held at 101°F in the steam table. true 1 false Hot Holding.*
4.4.101 Food equipment is not being air dried before being nested together. false 1 false Equipment and Utensils-Air-Drying Required
4.4.63 Gaskets are damaged on a refrigerator unit. false 1 false Good Repair and Proper Adjustment
4.4.82* Interior surfaces of the ventilation hood are unclean. true 1 false Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils-Cleaning*
4.4.85 Raw meat reach-in cooler handles are dirty. false 1 false Nonfood-Contact Surfaces-Cleaning
4.4.95* The plate temperature in the low temp dish machine is not reaching at least 120°F in the final rinse. true 1 false Hot Water and Chemical*
4.5.26** Hand sink was used to wash knives. true 1 false Using a Handwashing Sink.**
4.6.27 Hand sinks in the kitchen lack hand washing signage. false 1 false Handwashing Signage
4.6.40 Wall near the ware wash are has a large hole. false 1 false Repairing-Physical Facilities
4.6.43 Ceiling air vents are dusty. false 1 false Cleaning Ventilation Systems-Nuisance and Discharge Prohibition
4.7.2** A chemical spray bottle is not labeled with the common name. true 1 false Working Containers-Common Name**

Code Observed Violations Points Critical Occurrences COS PHR
4.3.13** Severely dented cans are stored with useable food products. true 1 false Package Integrity - Specifications for Receiving.**
4.3.23* Raw shell eggs are stored above ready-to-eat food in a cooler. true 1 false Packaged and Unpackaged Food - Separation, Packaging, Segregation*
4.3.31 In-use utensils are stored with handles in contact with food. false 1 false In-Use Utensils - Between-Use Storage.
4.3.37 Food is being stored on the floor in the walk in freezer. false 1 false Food Storage.
4.4.1* Food is being stored in non-food grade containers. (Freezer) true 1 false Characteristics - Multi-use*
4.4.59** There is no sanitizer test kit available. true 1 false Sanitizing Solutions-Testing Devices**
4.4.76* Sanitizer concentration in wiping cloth container(s) is too low. true 1 false Manual and Mechanical Warewashing Equipment-Chemical Sanitization, Temperature, pH, Concentration and Hardness*
4.5.30* There is no hot water at the hand sink. true 1 false System Maintained in Good Repair*
4.7.2** A chemical spray bottle is not labeled with the common name. true 1 false Working Containers-Common Name**

Code Observed Violations Points Critical Occurrences COS PHR
4.1.3 Not all food employees have a current food handler card. (Proof of training for all employees must be submitted to the Food Protection Bureau within 7 days.) false 1 false Food Handler Training
4.1.4 (ii) The certified manager is not registered with SLCoHD. (Required to register at the Food Protection Bureau within 7 days.) false 1 false Food Safety Manager Registration
4.2.18** Employees personal beverages are not separated from food preparation areas. true 1 false Eating, Drinking, or Using Tobacco**
4.3.23* Raw ground beef patties are stored above other raw meats with lower required cooking temperatures in the walk-in cooler. Raw shell eggs are stored above ready-to-eat food in a cooler. true 2 false Packaged and Unpackaged Food - Separation, Packaging, Segregation*
4.3.24 Food containers are not labeled with the common name of the food. (Unknown white powder) false 1 false Food Storage Containers - Identified with Common Name of Food.
4.3.56 Potentially hazardous food is thawing at room temperature. false 1 true Thawing
4.3.59* Raw chicken is being held at 46 °F in the make table. true 1 false Cold Holding*
4.3.60** Potentially hazardous and ready to eat foods that are prepared on-site and held for more than 24 hours are not date-marked. true 1 false Ready-to-Eat, Potentially hazardous food (time/temperature control for safety food) - Date Marking.**
4.4.1* Food is being stored in non-food grade containers. true 1 false Characteristics - Multi-use*
4.4.101 Food equipment is not being air dried before being nested together. false 1 false Equipment and Utensils-Air-Drying Required
4.4.13 Domestic style freezer is not durable for commercial use. false 1 false Equipment and Utensils - Design and Construction
4.4.59** There is no sanitizer test kit available. true 1 false Sanitizing Solutions-Testing Devices**
4.4.63 Gaskets are damaged on a refrigerator unit. false 1 false Good Repair and Proper Adjustment
4.4.68 Ware washing sink is being used for hand washing. false 1 false Warewashing Sinks-Use Limitation
4.4.82* Surfaces are unclean around the soda dispenser nozzles. true 1 false Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils-Cleaning*
4.4.85 Shelves in a reach-in cooler are dirty. false 1 false Nonfood-Contact Surfaces-Cleaning
4.5.30* There is no hot water at the hand sink. true 1 false System Maintained in Good Repair*
4.6.27 Hand sinks in the kitchen lack hand washing signage. false 1 false Handwashing Signage
4.6.41 Walls are dirty in various areas. The floor is dirty beneath cooking equipment. false 2 false Cleaning-Frequency and Restrictions
4.6.43 Ceiling air vents are dusty. false 1 false Cleaning Ventilation Systems-Nuisance and Discharge Prohibition
4.7.2** A chemical spray bottle is not labeled with the common name. true 1 false Working Containers-Common Name**
4.7.3* A chemical spray bottle is stored above a food preparation area. true 1 true Storage-Separation-Poisonous or Toxic Materials*

Code Observed Violations Points Critical Occurrences COS PHR
4.1.4 (i) There is no certified food safety manager employed at the establishment. (Must submit proof of class enrollment to the Food Protection Bureau within 30 days.) true 1 false Food Safety Manager Certification
4.2.18** Employees personal beverages are not separated from food preparation areas. true 1 false Eating, Drinking, or Using Tobacco**
4.3.24 Food containers are not labeled with the common name of the food. - white powders. false 1 false Food Storage Containers - Identified with Common Name of Food.
4.3.33 Wet wiping cloths are not stored in sanitizer solution. false 1 false Wiping Cloths - Use Limitation
4.3.37 A container of food is being stored on the floor in the walk in cooler. false 1 false Food Storage.
4.4.82* Surfaces are unclean around the soda dispenser nozzles. true 1 false Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils-Cleaning*
4.5.30 The faucet is leaking on the hand sink. false 1 false System Maintained in Good Repair Non-critical

Code Observed Violations Points Critical Occurrences COS PHR
4.4.61 The mop sink needs to be sealed to the floor. false 1 false Fixed Equipment-Spacing or Sealing
4.6.4 Utility lines are not installed above the floor to facilitate cleaning. false 1 false Floors, Walls, and Ceilings-Utility Lines
4.6.45 The mop is not hung to air dry. false 1 false Drying Mops

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