CHUYS

High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Food worker touched eyeglasses and then continued to handle food. Educated operator. Corrective Action Taken

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone stored on kitchen shelf., above cleaned plates . Operator relocated. Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Front line freezer chest .

Basic - Rear kitchen exterior door has a gap at the threshold that opens to the outside

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp and beef stored over flautas in reach in cooler drawers under grill Operator switched Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Conveyor oven trays excess food debris Operator removed to clean Corrective Action Taken Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. In warewashing area Operator emptied bottle and discarded Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior top of ice machines near chute

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Hole in ceiling near handwashing sink in warewashing area

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. A few throughout Replacement orders are in Corrective Action Taken Repeat Violation

Basic - Equipment in poor repair. Make table on cookline next to grill not working

Basic - Food storage container/container lid cracked or broken. Several on clean dish rack and one in use holding flour on dry storage shelf Operator voluntarily discarded Corrected On-Site Repeat Violation

Basic - In-use wet wiping cloth/towel used under equipment. Wet wiping cloth under scale on cutting board in front of steamwell at end of cookline on the office side Operator removed Corrected On-Site

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. In make table across from cookline next to chest freezer Operator removed Corrected On-Site

Basic - Stored food not covered. Pans in chest freezer not in use Operator covered Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed avocados with stickers still on stored in make table on cookline with ready to eat product Operator removed and replaced with clean avocados Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Container of flour on dry storage shelf Operator voluntarily discarded Corrected On-Site Repeat Violation

High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Utensils in standing water with food particles in it on top of flattop grill Operator replaced water Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in prep area

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vents soiled in server area

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

Basic - Food storage container/container lid cracked or broken. Container and lid with steak in it in walk in cooler

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up in all chest freezers

Basic - Water leaking from pipe and/or faucet/handle. Prep sink and handwashing sink in prep area leaking

Basic - Working containers of food removed from original container not identified by common name. Sugar in white container with no label at prep area

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked chicken 125f hot holding. 20 minutes Chef reheated Corrected On-Site Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees. Men's bathroom 1 of ladies bathroom

Basic - Old labels stuck to food containers after cleaning.

Basic - Standing water in bottom of reach-in-cooler. Make table Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cream sauce 127F/1 hour. Operator reheated. Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler. -cookline maketable, Repeat Violation

High Priority - Dented/rusted cans present. See stop sale. - 1 can pineapple juice

High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. - high heat puck reading 155f Repeat Violation

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. - 2 flying insects in bar area

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. - Metro C5 Hot Box: - chicken (120f-126F - Hot Holding). Operator heated up further. Final reading 195f

High Priority - Toxic substance/chemical improperly stored. - spray bottle of unknown substance next to single serve lids. Operation discarded. Corrected On-Site

High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. - chlorine sanitizer at dish machine >200ppm. Operator adjusted machine final reading zero ppm. Chlorine sanitizer is used as a secondary sanitizer

Intermediate - Handwash sink does not have enough water pressure to properly wash hands. - next to prep table, not enough pressure to get hot water

Intermediate - Handwash sink not accessible for employee use at all times. - next to prep table blocked by trash can Corrected On-Site Repeat Violation

Intermediate - No soap provided at handwash sink. - at front counter

Basic - Accumulation of debris inside warewashing machine. - around door opening

Basic - Accumulation of lime scale on the inside of the dishmachine.

Basic - Ceiling tile missing. - corner above dish machine

Basic - Equipment and utensils not properly air-dried - wet nesting. - operator set aside for rewash Corrective Action Taken

Basic - Floor tiles missing and/or in disrepair. - grout missing throughout kitchen area

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. - in container of bulk floor. Operator removed scoop for washing. Corrected On-Site

Basic - No conspicuously located ambient air temperature thermometer in holding unit. - burrito cooler Corrected On-Site

Basic - Open dumpster lid.

Basic - Standing water in bottom of reach-in-cooler. - salad station cooler Repeat Violation

High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Right side of oven reach in cooler ; cheese (51F - Cold Holding); cheddar cheese (44F - Cold Holding) less then 4 hours Operator removed to cool back down to 41 degrees Corrective Action Taken

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk in server reach in Operator labeled milk Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Back handsink by beer walk in cooler Operator removed storage containers Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Dirty tongs hanging on inside hand sink on cook line Operator removed tongs Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Server line hand wash sink right side Operator added paper towels Corrected On-Site

Intermediate - No soap provided at handwash sink. Server line hand sink

Intermediate - Spray bottle containing toxic substance not labeled. Blue liquid in clear spray bottle unlabeled at host stand Advised operator to always label bottles Corrective Action Taken Repeat Violation

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Back prep area handwash sink

Basic - Bathroom facility not clean. Both males and females are not clean Operator will have employee clean Corrective Action Taken

Basic - Cleaned and sanitized equipment or utensils not properly stored. Storage containers on floor Operator picked up off floor Corrected On-Site

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

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

Basic - Food stored on floor. Simple syrup in storage container on floor in walk in cooler Operator picked up off ground Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. Cook knife in between reach in and steam table on right side of cook oven Operator removed Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Next to beer walk in cooler Repeat Violation

Basic - Open dumpster lid. Repeat Violation

Basic - Standing water in bottom of reach-in-cooler. Reach in cooler next to fryer Advised operator to clean when they can Corrective Action Taken

High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw hamburger behind ready to eat burritos. Observed raw shell eggs over cream cheese in walk in cooler Manager corrected Corrected On-Site

High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Manager coached Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked chicken at flat top hot holding 120F. Manager had chicken re-heated to over 165F Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. At bar

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

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed personal cell phone on metal shelf above prep table. Employee removed Corrected On-Site

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

Basic - Equipment and utensils not properly air-dried - wet nesting. Metal and plastic containers

Basic - No handwashing sign provided at a hand sink used by food employees. By beer cooler

Basic - Open dumpster lid.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked chicken 117° in hot holding unit, reheated to 165° Corrective Action Taken

Intermediate - Hot water at three-compartment sink does not reach 100 degrees Fahrenheit. Hand wash sink next to cook line 77°

Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. 155° Repeat Violation

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. At waiters station

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

Basic - Equipment and utensils not properly air-dried - wet nesting.