CHUYS

Intermediate - Handwash sink not accessible for employee use at all times. Hand sink on cook line and prep station blocked by cart and trash can. Manager removed Corrected On-Site

Intermediate - No proof provided that some food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Manager unable to pull up employee food safety training completion for all food handlers on computer. Manager was able to find some food handler training cards through Rooties Bar and Grill-Responsible vendors.

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Manager unable to pull up employee food safety training completion for all food handlers on computer. Manager was able to find some food handler training cards through Rooties Bar and Grill-Responsible vendors.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of slushy machine dispenser soiled with black debris

Basic - Water leaking from pipe under dish and prep hand sinks.

Intermediate - Observed: Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained on prep counter. Priority: Intermediate

Basic - Observed: Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee wearing jewelry while engaging food preparation, manager asked her to remove it Priority: Basic

Basic - Observed: Floor area(s) covered with standing water in dish machine area Priority: Basic

Basic - Observed: Light shield damaged/in disrepair. Light shield missing in dish machine area Priority: Basic

Basic - Observed: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soda nozzles exterior soiled and black mold like substances buildup in front line Priority: Basic

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler by oven ambient temperature 51F Cold holding: cheese mozzarella 48F cook corn 49F cook vegetables 51F manager moved to reach in freezer 2nd temp to 43F Corrected On-Site

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Tested 100ppm retested to 200 ppm Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener on prep table used more than 4 hours ago soiled with buildup.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Ceiling tile has hole above hand wash sink in kitchen.

Basic - Ice scoop handle in contact with ice at wait station. Operator removed ice scoop from ice. Corrected On-Site

Basic - Stored food not covered. Cut fruits in bar area not covered. Operator covered items. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Salsa 51F in walk-in cooler. Employee iced salsa and placed in freezer for quick cool down retemp 43F. Corrective Action Taken Repeat Violation

High Priority - Toxic substance/chemical improperly stored. Cleaner stored with gloves in stock area. Chemical was removed. Corrected On-Site

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

Intermediate - No soap provided at handwash sink. Bar area

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Bar area

Intermediate - Spray bottle containing toxic substance not labeled. In chemical area. manger labeled spray bottles. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Pans on clean dish rack.

Basic - No handwashing sign provided at a hand sink used by food employees. Dishroom hand washing sink. manager replaced hand washing sign. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Outside nozzles on frozen drinks machine in bar area. Employee cleaned rinsed and sanitized areas. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Dishroom Manager discarded towel. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold holding: cheese 47 operator placed in freezer 2nd temp 43 f Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot holding: cook beans 130 f employee moved to steamer 2nd temp 165 f Corrected On-Site

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cook wraps chicken covered with lining. Employee removed Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Hand sink at bar blocked by spray bottles. Manager removed. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at bar. Manager placed paper towels at sink. Corrected On-Site

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. 74F at wait station. 75F at sink by dish machine. Manager fixed hand sink at dish machine to 101F. Corrective Action Taken

Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser at bar.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Line cook was cooking chicken. He put on gloves with out washing his hands and make a salad. Discussed proper hand washing with employee. Employee washed hands and put on new gloves. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shredded cheese on cooks line 50F, operator put in freezer to cool down, rechecked temperatures at 38F Corrected On-Site

Intermediate - No soap provided at handwash sink. Wait station. Operator replaced soap Corrected On-Site

Basic - Building components, attachments or fixtures in poor repair. Repair/replace broken paper towel dispenser in mens restroom.

Basic - Cleaned and sanitized equipment or utensils not properly stored. Tongs hanging on oven handle. Discussed with cook and he relocated to proper area. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Glasses in wait station and plastic pans in prep area. Discussed proper ways to air dry with operator.

Basic - Ice barrels sitting on floor. Operator clean, sanitized and hung barrels. Corrected On-Site

Basic - - From initial inspection : Basic - Accumulation of debris on exterior of warewashing machine. Warning - From follow-up inspection 2022-05-17: Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In family bathroom Warning - From follow-up inspection 2022-05-17: Time Extended

Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic glasses at wait station Repeat Violation Warning - From follow-up inspection 2022-05-17: Time Extended

Basic - - From initial inspection : Basic - Food storage container/container lid cracked or broken. Cracked lids, melted plastic containers Warning - From follow-up inspection 2022-05-17: Time Extended

Basic - Equipment and utensils not properly air-dried - wet nesting. Drinking tumblers, operator had tumblers rewashed and air dried. Corrected On-Site

Basic - Nonfood-contact surface soiled with food, Top of steamer. Operator had top of steamer cleaned. Corrected On-Site

Basic - Server staff Employee eating in a food preparation or other restricted area. Operator educated staff regarding proper procedures not eating in food area. Corrected On-Site