CHUYS 6056

Violations (7)

• 10

  Adequate hand washing facilities supplied and accessible

  Observed the designated hand sink with tortilla residue in it located next to the salsa maker machine.Corrective Actions: Ensure all hand sinks are used for hand washing only.

• 10

  Adequate hand washing facilities supplied and accessible

  Observed the hand sink located near the second walk in cooler blocked by crates and a large fan. Corrective Actions: Ensure all designated hand washing sinks are accessible.

• 16

  Food-contact surfaces: cleaned & sanitized

  Observed what appeared to be black grime around the ice shutes of both ice machines located in the back area.Corrective Actions: Ensure to properly drain, clean and sanitize both ice machines.

• 22

  Proper cold holding temperatures

  Observed multiple low boy coolers underneath the grills with the following food items cold holding between 50-52F for less than 2 hours. Raw fajita steak Raw chicken Raw ground beef Shredded cheese Corrective Actions: Ensure to cold hold TCS food items at 41 or below. Manager moved items to walk in cooler to rapidly chill at the time of inspection.

• 33

  Proper cooling methods used; adequate equipment for temperature control

  Observed the low boy cooler located under the grill area maintaining an ambient air temperature of 52F.Corrective Actions: Must service cooler so it can maintain product temperature of 41F or below.

• 41

  Wiping cloths; properly used and stored

  Observed multiple soiled wiping cloths placed on cutting boards throughout kitchen.Corrective Actions: Ensure wiping clothes are stored in sanitizing buckets with sanitizing solution when not in use.

• 56

  Adequate ventilation and lighting; designated areas used

  Observed a vent light out in the vent hood that is above warmer oven station and in the tortilla making station.Corrective Actions: Ensure to repair/replace missing vent lights.