Cheba Hut

Year by year

Inspections

1. Aug 20, 2026 Re-Inspection · No Reinspection Required

   No violations cited.

2. Aug 14, 2026 Routine Inspection · Reinspection Required
   • Serious Priority (CDC risk factor)

     SANITIZATION - CHEMICAL

     1. The sanitizer concentration for chlorine in the dishwasher is at 0 ppm. 2. The quat sanitizer jug at the kitchen 4 compartment sink was nearly empty and the solution tested at 0 ppm quat.

     Correction: Use test strips to measure proper sanitizer concentration and adjust the concentration accordingly. Provide training to employees on proper use and concentration of sanitizer. Maintain 50-200 ppm chlorine for the dishwasher.

     Code WFC 4-501.114

3. May 27, 2025 Routine Inspection · No Reinspection Required
   • Not serious Good Retail Practice

     STORAGE - IN-USE UTENSILS

     In-use utensil improperly stored. Ice bucket was not stored inverted. Ice scoop stored with handle in the ice bin at the bar.

     Correction: Store in-use utensils in the food item with handle extended, on a clean surface, running dipper well or in a container of water greater than 135 degrees F. Clean EQUIPMENT and UTENSILS shall be stored: (1) In a self?draining position that allows air drying; and (2) Covered or inverted.

     Code WFC 3-304.12, WFC 4-903.11

4. Nov 22, 2023 Re-Inspection · No Reinspection Required
   • Serious Priority (CDC risk factor)

     CERTIFIED FOOD MANAGER - Not Corrected

     There is no certified food protection manager for the establishment.

     Correction: Provide a certified food protection manager.

     Code WFC 12-201.11

5. Nov 7, 2023 Routine Inspection · Reinspection Required
   • Serious Priority (CDC risk factor)

     CERTIFIED FOOD MANAGER

     There is no certified food protection manager for the establishment.

     Correction: Provide a certified food protection manager.

     Code WFC 12-201.11

   • Serious Priority (CDC risk factor)

     CLEAN - FOOD CONTACT SURFACES

     The soda nozzle dispenser is visibly soiled.

     Correction: Maintain food contact surfaces in a clean condition.

     Code WFC 4-601.11(A)

   • Not serious Good Retail Practice

     GOOD REPAIR - EQUIPMENT

     The walk-in freezer is in disrepair. Foods in this cooler are not maintained frozen solid and there is a loud clanging sound coming from the fan/condenser.

     Correction: Maintain equipment in good repair.

     Code WFC 4-501.11

   • Not serious Good Retail Practice

     GOOD REPAIR - PLUMBING

     The bar handsink water valve has been turned off since this faucet leaks. The faucet handles on this sink also need adjusting so they don't scrap on the top part of the sink.

     Correction: Repair the plumbing system to conform to the State Uniform Plumbing Code. Maintain plumbing in good repair.

     Code WFC 5-205.15

   • Serious Priority (CDC risk factor)

     HANDWASHING - DRYING

     No single-use toweling or approved hand drying device available at restroom handsink for hand drying.

     Correction: Provide single-use toweling or an approved hand drying device at handsink to facilitate proper handwashing.

     Code WFC 6-301.12

   • Not serious Good Retail Practice

     SANITIZER TEST KIT

     A test kit for the sanitizer quaternary ammonia is not available.

     Correction: Provide a test kit for accurately measuring the concentration of sanitizing solutions.

     Code WFC 4-302.14

   • Not serious Good Retail Practice Corrected on site

     STORAGE - IN-USE UTENSILS

     In-use utensil improperly stored. Ice bucket was not stored inverted.

     Correction: Store in-use utensils in the food item with handle extended, on a clean surface, running dipper well or in a container of water greater than 135 degrees F. Clean EQUIPMENT and UTENSILS shall be stored: (1) In a self?draining position that allows air drying; and (2) Covered or inverted.

     Code WFC 3-304.12, WFC 4-903.11

   • Serious Priority (CDC risk factor)

     TEMPERATURE - COLD HOLDING

     Prep line cooler: chopped lettuce 52F, guacamole 46F, sliced turkey 47F, roast beef 45F, ham 44F. It appears the foods on top of this cooler may be running warm due to the warm air blowing over them from the toaster oven.

     Correction: Maintain cold TCS foods at or below 41 degrees F.

     Code WFC 3-501.16

   • Serious Priority (CDC risk factor) Corrected on site

     TOXICS - LABELING

     Spray bottle with quat solution is unlabeled.

     Correction: Provide labels for toxic items used in the food establishment.

     Code WFC 7-101.11; 7-102.11

6. Sep 21, 2023 Re-Inspection · No Reinspection Required

   No violations cited.

7. Sep 30, 2022 Re-Inspection · No Reinspection Required

   No violations cited.

8. Jun 17, 2022 Re-Inspection · Reinspection Required
   • Serious Priority (CDC risk factor)

     CERTIFIED FOOD MANAGER - Not Corrected

     There is no certified food protection manager for the establishment.

     Correction: Provide a certified food protection manager.

     Code WFC 12-201.11

9. Apr 7, 2022 Routine Inspection · Reinspection Required
   • Serious Priority (CDC risk factor)

     CERTIFIED FOOD MANAGER

     There is no certified food protection manager for the establishment.

     Correction: Provide a certified food protection manager.

     Code WFC 12-201.11

   • Serious Priority (CDC risk factor) Corrected on site

     COOLING METHODS

     Sliced tomatoes 43-44 F cooling improperly in deep plastic pan wrapped with a plastic in the walk-in cooler.

     Correction: Adjust methods to assure that food is rapidly cooled from 135 degrees F to 41 degrees F or less within six hours, provided the food cools from 135 degrees F to 70 degrees F within two hours. TCS foods prepared from ambient temperature ingredients shall be cooled within four hours to 41 degrees F or less. Use one or more of the following methods based on the type of food being cooled: (1) Placing t

     Code WFC 3-501.15

   • Not serious Good Retail Practice

     HANDSINK - NON-HAND FAUCETS

     The hand sinks located in the kitchen and in the bar of this facility are not equipped with a non-hand operated faucet.

     Correction: Provide a functional non-hand operated faucet at all hand sinks in the facility.

     Code WFC 5-202.12(C)

   • Not serious Good Retail Practice

     HANDSINK - SIGNAGE

     No handwashing signage is provided at employee hand wash sink in the kitchen.

     Correction: Provide a sign or poster at each employee handwash sink that reminds food employees to wash their hands.

     Code WFC 6-301.14

   • Serious Priority (CDC risk factor) Corrected on site

     TOXICS - LABELING

     Surface cleaner is stored is unlabeled spray bottle.

     Correction: Provide labels for toxic items used in the food establishment.

     Code WFC 7-101.11; 7-102.11

10. Jan 15, 2020 Routine Inspection · No Reinspection Required

    No violations cited.

11. Jan 7, 2019 Routine Inspection · No Reinspection Required

    No violations cited.

12. Dec 8, 2017 Routine Inspection · No Reinspection Required

    No violations cited.

13. Sep 19, 2016 Routine Inspection · No Reinspection Required

    No violations cited.

14. Jul 8, 2015 Routine Inspection · No Reinspection Required

    No violations cited.

15. Jul 31, 2014 Pre-inspection · Reinspection Required

    No violations cited.