CHUY'S

Wiping cloths: properly used and stored — Inspector Note: Observation: Wiping cloth buckets reading less than 200ppm quat. CA: 2. Cloths in-use for wiping counters and other equipment surfaces shall be: (i) Held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n); COS-manager refreshed buckets and 200ppm quat solution achieved

No bare hand contact with ready-to-eat foods or approved alternate method properly followed — Inspector Note: Observation: Employee Placing cut lemons on plate for beverages using bare hands. CA: Except when washing fruits and vegetables or as specified under subsection (a)4, food employees shall not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment. COS- lemons discarded. Tongs used.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observation: Dishmachine that was in-use final rinse at the plate is less than 160F. CA: Final rinse for high temperature dish machine shall be 160F or higher at the plate. COS- Ecolab technician arrived onsite to service. Manual dishsink set-up with 200ppm quat to sanitize food contact items.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observation: Several plastic and metal containers stored as "clean" observed with food particles. Interior lid of prep cooler on the server's line unclean with food particles. CA: Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf. COS- items pulled from clean racks and placed to be re-washed->rinsed->sanitized. Discussed with PIC to retrain dishwasher and to consider using a 2nd dish inspector. Clean & sanitize lid of cooler by the end of business.