Chuys

Basic – Dishware/utensils not soaked prior to being placed in three-compartment sink/dishmachine and results in soiled dishware/utensils after washing occurs.n Observed: plates with dark specks and a white plastic lid with brown grease still visible.

Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.n Observed: a cell phone on the cook line cutting board. It was placed in a pocket. Corrected On-Site

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.n Observed: the area over the soda nozzles, both areas, are soiled. Repeat Violation

Basic – Raw fruits/vegetables not washed prior to preparation.n Observed: avocados in the cook line prep table, with stickers. Repeat Violation

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.n Observed: on the cook line, far end make table, corn mix 48F, shred white cheese 48, shred mix cheese 50F. Ice bags were added to bin, temperature was down to 45F in15 minutes. Corrective Action Taken Warning

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.n Observed: on the flat top: cooked chicken 130, cooked beef 120F. Items were placed on the flattop to bring temps to 165F, water was added to the double pan bath, and less meat was kept in the pans. Corrective Action Taken Warning

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime.n Observed: both soda guns have buildup

ALSO, the cook line cutting boards are stained.

Intermediate – No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.n Observed: no surface temperature checking device available.

Portable fire extinguisher gauge in red zone. For reporting purposes only.n Observed: the red fire extinguisher by the office indicates it fully charged.