A98.5

CHUB'Z FAMOUS CHILIBURGERS AND FRIES

200 W WOODLAWN RD, SUITE A, Charlotte, NC 28217

Restaurant · NC permit/State ID 2060017761

Latest gradeA (98.5)

Last inspectedOct 27, 2026

Inspections on record33

On record sinceNov 5, 2013

Score history

Nov 5, 2013Higher is betterOct 27, 2026

Inspections & violations

Oct 27, 2026 A 98.5 · 5 violations

#10 · Handwashing sinks supplied & accessible

Corrected during inspection

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels in the men’s room. -CDI- PIC immediately provided paper towels. (0 pts)

#23 · Proper date marking & disposition

Corrected during inspection

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Observed a bag of tamales without a date mark from when they had been thawed. PIC stated that they were thawed out 2 days prior to the inspection. -CDI- pIC correctly date marked the tamales. (0 pts) For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed rusted shelves in the WIC. Resurface or replace the necessary items. (0 pts)

#49 · Non-food contact surfaces clean −1

Repeat violation

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed non-food contact surfaces in some of the hard to reach areas of equipment soiled with debris/residue. Increase cleaning frequency. REPEAT*** (1 pt)

#55 · Physical facilities installed, maintained & clean −0.5

Repeat violation

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed damaged FRP walling near the mop sink. Repair damaged walling so that it is smooth and easily cleanable. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed walls and certain areas of the floors soiled with debris/residue. Increase cleaning frequency. REPEAT*** (0.5 pts)

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Jun 18, 2026 A 99 · 2 violations

#49 · Non-food contact surfaces clean −1

Repeat violation

#55 · Physical facilities installed, maintained & clean

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed walls and certain areas of the floors soiled with debris/residue. Increase cleaning frequency. (0 pts)

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Feb 17, 2026 A 98.5 · 3 violations

Inspector comments: EHS has observed the employee shopping cart and dog products in previous visits. Facility has until 2/18/2026 to completely remove all unnecessary items that are not necessary for the operation of the facility. EHS will make visits periodically to ensure the items are not in the facility.

#49 · Non-food contact surfaces clean −1

Repeat violation

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed the accumulation of food debris/residue int he flip top area and the hard to reach areas of the cooler drawers. Increase cleaning frequency. REPEAT*** (1 pt)

#51 · Plumbing installed; proper backflow devices

Corrected during inspection

5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P Observed nozzle attached to hose while under continuous pressure int he mop sink. -CDI- EHS educated PIC on proper backflow. Water was turned off and pressure was released. (0 pts)

#55 · Physical facilities installed, maintained & clean −0.5

Corrected during inspection

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed damaged FRP walling near the mop sink. Repair damaged walling so that it is smooth and easily cleanable. 6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed employee shopping cart filled with personal items in the prep area. Also observed a dog supplement (sockeye fish oil) being stored in the WIC. These items are not necessary for the operation of the facility and must be removed to prevent any possible contamination. -CDI- PIC removed the necessary items. (0.5 pts)

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Oct 1, 2025 A 97.5 · 5 violations

#8 · Hands clean & properly washed

Corrected during inspection

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed PIC handle a cellphone then go to don new gloves. -CDI- EHS intervened and advised PIC to wash hands. PIC washed hands using proper procedures. (0 pts)

#20 · Proper cooling time & temperatures −1.5

Corrected during inspection

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed chili that had been made the day prior to inspection holding at 50F. PIC stated that the chili had not been moved from the WIC since it had been put in the WIC to cool. Chili did not meet the necessary cooling parameters. -CDI- PIC voluntarily discarded the chili. (1.5 pts) For more information please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

#33 · Proper cooling methods used; adequate equipment for temperature control −0.5

Corrected during inspection

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed chili that had been cooling in a very large deep metal pot. Chili was unable to reach the appropriate cooling parameters. -CDI- PIC voluntarily discarded the chili. (0.5 pts) For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

#49 · Non-food contact surfaces clean −0.5

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed heavy accumulation of food debris and residue under prep table as well as under the low cooler drawers inside of the unit. Increase cleaning frequency. (0.5 pts)

#55 · Physical facilities installed, maintained & clean

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Jun 27, 2025 A 96 · 7 violations

Inspector comments: -Blanched fries on TPHC at prep top.

#16 · Food-contact surfaces: cleaned & sanitized

Corrected during inspection

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed several metal containers stored as clean with stickers still remaining. CDI- PIC re-washes and sanitizes dishes. (-0) For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

#23 · Proper date marking & disposition −1.5

Corrected during inspectionRepeat violation

REPEAT. 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed opened packages of sliced cheese in WIC without date mark. CDI- PIC labels cheese. No escalation of points for single item. All other TCS foods in holding location observed with date marks. (-1.5) For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

#41 · Wiping cloths: properly used & stored −0.5

Corrected during inspectionRepeat violation

REPEAT. 3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed pile of wiping cloths on bottom rack of prep top beside sanitizer bucket. CDI- PIC begins with new wiping cloths to be stored in sanitizer bucket between uses. (-0.5)

#45 · Single-use & single-service articles: properly stored & used

Corrected during inspection

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed single service beverage trays on ground below register. CDI- PIC voluntarily disposes of items on the ground and will store protected from contamination at least6 inches above the ground going forward. (-0)

#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used −0.5

4-501.11 Maintain equipment in good repair. Observed broke cold drawers and ice machine not in use. Repair broken equipment at earliest opportunity. 4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed deteriorated and rusting metal racks throughout facility- inside lowboy, clean dish racks, dry storage, and WIC. Repair or replace rusted equipment at earliest opportunity. (-0.5)

#49 · Non-food contact surfaces clean −0.5

4-601.11 (B) Food contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. Observed a few sheet pans in WIC with severe accumulation of grease residue. Clean bakeware or dispose of bakeware which can no longer be properly cleaned and sanitized. (-0.5)

#55 · Physical facilities installed, maintained & clean −1

Repeat violation

REPEAT. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed need for cleaning to walls, floors, and attachments (soap dispensers, ceiling air vents, corners, behind equipment) throughout facility. (-1)

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Feb 12, 2025 A 95.5 · details not yet loaded