CHUY'S OPCO INC

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shredded cheese (49F - Cold Holding)cookline drawer for 1.5 hours - From follow-up inspection 2026-01-07: Time Extended

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards to make tables cookline Repeat Violation - From follow-up inspection 2026-01-07: Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. Gasket to hot box torn - From follow-up inspection 2026-01-07: Time Extended

Basic - - From initial inspection : Basic - Light not functioning. One by ice machines - From follow-up inspection 2026-01-07: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets cook line drawers - From follow-up inspection 2026-01-07: Time Extended

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board make table cookline Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In back storage area and by ice machine Repeat Violation

Basic - Exterior door has a gap at the threshold that opens to the outside. Repeat Violation

Basic - Food storage container/container lid cracked or broken. Pan of prepped cheese in walk in cooler

Basic - Light shield damaged/in disrepair. One by dish machine area One by ice machines Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan covers

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked chicken (106F - Hot Holding) Operator put back in oven to reheat recheck temp 170F Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board at make table on cookline

Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Have quat test strips instead of chlorine for the bar area three compartment sink

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling over ice machine bubbling Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Throughout kitchen Operator removed Corrected On-Site

Basic - Exterior door has a gap at the threshold that opens to the outside.

Basic - Food storage container/container lid cracked or broken. Several throughout Repeat Violation

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in ground beef at steamwell Operator removed Corrected On-Site

Basic - Light not functioning. Hood light over cookline Operator changed bulb Corrected On-Site

Basic - Light shield damaged/in disrepair. Above ice machines Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket on make table at server area next to reach in freezer

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed strawberries stored over containers of lime juice in walk in cooler Operator moved Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shredded cheese (47F - Cold Holding) per operator less than 2 hours but operator discarded Corrected On-Site

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling tiles bubbled ice machine area. Repeat Violation

Basic - Food storage container/container lid cracked or broken. Several on clean dish rack

Basic - Light shield damaged/in disrepair. By ice machine

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Roasted chicken in hot box 124F. Per operator for 1 hour. Operator placed in steam well to raise temperature. Recheck in 30 minutes 180F Corrective Action Taken Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. By pos system Operator labeled Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling tiles over ice machine bubbled.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust Reach in freezer in kitchen.

Basic - Old labels stuck to food containers after cleaning.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed peppers over washed cut peppers in walk in cooler. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Blocked by trash can in sink by reach in freezer. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Pico individual portions and individual portioned jalapjalapenos sour cream not date marked.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice buckets. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Handwashing sink by beer cooler. Operator said they used to prep in the room but no longer do. I explained all handwashing sinks must be properly supplied with a sign.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Bottom of reach in freezer.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed strawberries over ready to eat cake. Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment door handles. Reach-in freezer .

Basic - Cutting board has cut marks and is no longer cleanable. Steam table . Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public. At the reach-in cooler . Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone by the kitchen area . Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Storage area . Corrected On-Site

Basic - Light not functioning. By the hoods . Corrected On-Site Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees. Employee hand sink back area and the mens restroom.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach-in freezer. Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Missing label at the flour containers. Corrected On-Site

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. 1.Green cutting boards 2. Soda nozzle - From follow-up inspection 2022-09-12: Time Extended - From follow-up inspection 2022-09-20: Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. Near ice machine. - From follow-up inspection 2022-09-12: Time Extended - From follow-up inspection 2022-09-20: Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. - From follow-up inspection 2022-09-12: Time Extended - From follow-up inspection 2022-09-20: Time Extended

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut lettuce (48F - Cold Holding) operator discarded food - mozzarella cheese (46f - Cold Holding); operator ice bath to bring it down to 41° Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable./ cook line

Basic - Food storage container/container lid cracked or broken.

Basic - In-use wet wiping cloth/towel used under cutting board./ cook line

Basic - No handwashing sign provided at a hand sink used by food employees./ server area

Basic - Old labels stuck to food containers after cleaning.

Basic - Water leaking from pipe and/or faucet/handle./ employee hand sink faucet constantly dripping at prep area also sink leaking at dish area

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit./ cooked chicken (104°F - Hot Holding) from 1 hour , operator re-heated to 165° for 15 sec Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime./ gun soda at bar area

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink./ several hand sinks

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink./ cook line Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food./ employee wearing a watch Corrected On-Site

Basic - Exterior door has a gap at the threshold that opens to the outside.

Basic - No Heimlich maneuver/choking sign posted. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees./ server area

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust./ fan dusty tortilla exterior of dish machine , employee hand sink bar area

Basic - Raw fruits/vegetables not washed prior to preparation./ onions and avocados

Basic - Wall soiled with accumulated grease, food debris, and/or dust./ dish area