CHUYS OF SA-281 LTD

18008 US 281 N San Antonio, TX 78232

License ID # 65

Inspections
Latest Demerits
26
7


0-10 Demerits Excellent
11-20 Demerits Good
21-30 Demerits Acceptable
31+ Demerits Poor

Demerits Inspection Date Inspectors Notes
7 2018-01-11 10 Need to clean and sanitize soda gun spouts and rubber holsters at the bar area as needed

32 Remove red colored tape from the corn chip hand scoop holster, located closest to the dish machine area

37 Do not store any plastic food items on top of ice used for beverages at the bar area

39 Discontinue using any chipped plates or cracked clear plastic food containers

42 Need to clean walls and exterior of equipment where needed to remove old food debris build up

43 Need to properly shield exposed lights on ceiling of the dry goods storage room

45 Need to remove peeling and/or flaking liner on the inner part of the door located on the desert cold hold unit in kitchen


6 2017-09-15 10 * 228.113(1) Food-contact surfaces clean to sight and touch. Observed dishware in the cleaned area which still had visible food on the food contact surfaces. The dish were was palled for re-cleaning. Inspect dishware after cleaning for visible food or

37 228.66(a)(1)(D) Food protected from cross contamination by storing the food in packages, covered containers, or wrappings. Observed food in storage not protected from environmental contamination. Protect food by wrapping, covering or packaging.

42 228.113(3) Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Observed areas when dust, dirt, food residue, and debris were accumulated. Non food contact surfaces must be cleaned r

45 228.171(1) Materials for floor, wall, and ceiling shall be smooth, durable, and easily cleanable. Observed areas of damage that makes the surfaces hard to clean. Repair the surfaces.

46 228.149(e)(2) A plumbing system shall be maintained in good repair. Observed sinks with leaking faucets. Plumbing must be maintained in good repair.

9 * 228.66(a)(1)(A) Food protected from cross contamination by separating, storage, preparation, holding, and display. Observed food container stacked with no protection between the container bottom and the food. The bottom of a container may have been pl


4 2017-05-09 21 The city code chapter 13 section 122 Terms of certification went obtain a city identification card if the course is not an American National Standards Institute (ANSI) accredited course. Follow fee sure instruction for the CFM in getting the card.

29 * 228.108(d) Hot water mechanical ware washing operations, an irreversible registering temperature indicator shall be provided. Observed in no irreversible method for measuring the surface temperature of utensils for sanitizing. Provide for thermal tes

45 228.186(a) Repairing. The physical facilities shall be maintained in good repair. Observed a hand washing sink with a leaking drain. Repair drain.

45 228.212 Other Personal Care Items, Storage. Observed purses stored with exposed food contact surfaces. Personal items shall be stored in lockers or other suitable storage away from food and food contact surfaces.


2 2017-01-03 19 * 228.146(d) Backflow prevention device, design standard. Observed an atmospheric vacuum breaker with valve installed after it. Placing a valve this kind of vacuum breaker causes failure after time. Observed a plumbing water fixture without a proper ai

42 228.113(3) Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Observed build up of grease on the fire suppression pipe. Periodically clean to remove built up dirt.


11 2016-08-26 10 * 228.113(1) Food-contact surfaces clean to sight and touch. Observed cleaned stored dish ware with visible to sight and touch. Ensure clean dishware is clean to tight and touch.

2 * 228.75(f)(1)(B) Cold Hold (41?F/45?F or below). Observed TCS foods in a cold hold unit in the upper 50 degrees Fahrenheit. The ambient temperature for this unit was 60 degrees F. Voluntarily discarded around 10 lbs of salsas and around 10 lbs shredded

21 * 228.32(1) Based on the risks inherent to the food operation, during inspections and upon request the person in charge shall demonstrate to the regulatory authority knowledge of foodborne disease prevention, application of the Hazard Analysis Critical

25 * 228.77(4)(A) Cook-Chill or Sous Vide. Except as specified under paragraphs (3) and (6) of this subsection, a establishment that packages time/temperature controlled for safety food using cook-chill or sous vide process shall: provide to the regulator

27 * 228.107(a) Cooling, heating, and holding capacities. Equipment. Observed cold hold unit not maintaining food at 41 degrees or less. Have unit repaired.

29 * 228.106(l)(1) Mechanically refrigerated or hot food storage unit, temperature measuring device located at warmest or coolest part. Observed several temperature control units without measuring devices. There devices must be place where the coldest (ho

34 228.186(k)(3) Controlling pests. Eliminating harborage conditions. Observed evidence of insets, flies, in the establishment. There were several areas of concern for providing breeding areas. Floor, corner, under equipment must be cleaned daily to remov

37 228.66(a)(1)(D) Food protected from cross contamination by storing the food in packages, covered containers, or wrappings. Observed unprotected food in the cold hold units. Cover or wrap food to protect from environmental contamination.

42 228.113(3) Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

45 228.173(a) Cleanability. Floor, wall ceiling constructed installed are smooth and easily cleanable. The floor has may location which are not smooth, easily cleanable and non absorbent. There floor must be repaired at those locations.

9 * 228.66(a)(1)(A) Food protected from cross contamination by separating, storage, preparation, holding, and display. Observed flies landing on food contact surfaces and flying around uncovered food. Food must be projected during preparation from contami


10 2016-04-28 10 * 228.118(2) Hot water mechanical sanitization achieving surface temperature of 180°F. Observed mechanical dishwasher to reach a temperature of max 131 degrees F. Employee flipped the breaker to the booster on and off and dish machine was reaching pro

18 * 228.203 Poisonous/toxic materials or chemicals stored properly. Observed bucket of sanitizer stored next to single service to-go trays in bar area. Ensure all toxic items are stored below and/or away from all items needing protection (food, utensils,

2 * 228.75(f)(1)(B) Cold Hold (41°F/45°F or below). Observed salsas and guacamole that were prepared yesterday in walk in cooler to be at 45 - 49 degrees F. Also observed PHF in service line cold hold units to be around 42-43 degrees F. Ensure all cold

29 * 228.108(b) Food thermometers provided and accessible in cold hold units. Ensure all cold hold units holding PHF have thermometers available in the warmest part of the refrigerator.

29 * 228.108(d) Hot water mechanical ware washing operations, an irreversible registering temperature indicator shall be provided. * 228.108(e) Sanitizing solutions, testing devices.

31 * 228.175(c) Hand washing/drying provision. Observed no soap or paper towels available at a few hand washing sink throughout the establishment. Ensure soap and paper towels are available at all times at every hand washing sink.

35 228.42(a)(1) Eating food, chewing gum, drinking beverages, or using tobacco. Observed waitress eating in kitchen then continue to handle clean glass ware with soiled hands. Ensure employees only eat and drink in designated areas away from kitchen.

39 228.68(b)(6) In-use utensils. Observed many spatulas and knives being stored in buckets of water on food prep line. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored in a container of water if the

45 228.171(1) Holes in walls. Observed a few holes in the walls of the kitchen and dishwashing area. Ensure holes are patched to be smooth, durable, non-absorbent and easily cleanable.

47 228.248(1) Post the permit in a location in the food establishment that is conspicuous to consumers.


4 2015-12-17 25 229.165 (a) (1) (A)safe construction. Observed a homemade cheese slicer in the kitchen area. Ensure materials used in the construction of utensils and food-contact surfaces of equipment are food grade and safe.

25 229.165 (d) (1) (E) (i)not easily cleanable. Observed tongs that were cracked and chipped on the handle. All surfaces of utensils must be free of breaks, chips, cracks and any other imperfections.

25 229.165 (q)food contact not sanitized. Observed knives stored improperly on food prep line. Ensure utensils are stored properly when not in use as discussed.

8 229.163 (n) (2) (A) closed beverage container. Observed employee beverage in an open container in the kitchen area. Employees must drink from a closed beverage container with a lid and a straw.


7 2015-09-08 11 229.164 (e) (1) (D) (ii)Bare hand contact. Observed employee handle ready-to-eat foods (salad mix) with bare hands. Food employees may not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spa

25 229.165 (d) (1) (B)free of breaks, cracks. Observed some plates to have chips and pits present on edges along with food debris. Discard and/or replace unsafe equipment. All multiuse food-contact surfaces must be free of breaks, open seams, cracks, ch

25 229.165 (q)food contact not sanitized. Observed knives in kitchen area and ice scoops in bar area that were stored improperly. All utensils must be stored properly when not in use as discussed.


3 2015-09-08 11 229.164 (e) (1) (D) (ii)Bare hand contact. Observed employee handle ready-to-eat foods (salad mix) with bare hands. Food employees may not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spa

25 229.165 (d) (1) (B)free of breaks, cracks. Observed some plates to have chips and pits present on edges along with food debris. Discard and/or replace unsafe equipment. All multiuse food-contact surfaces must be free of breaks, open seams, cracks, chi

25 229.165 (q)food contact not sanitized. Observed knives in kitchen area and ice scoops in bar area that were stored improperly. All utensils must be stored properly when not in use as discussed.


14 2015-06-08 11 229.164 (e) (1) (D) (ii)Bare hand contact. Observed employee handle RTE food with bare hand. Employees may not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use glo

17 229.167 (e) (2) no soap.(e) (3) (A) no towels. No soap or towels were available at bar hand wash sink and dishwash area hand wash sink. Supply every handwashing sink with soap and individual, disposable towels.

25 229.165 (d) (1) (B)free of breaks, cracks. Observed many plates to have chips on edges and food debris still present. Food contact equipment must be free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections. Discard and o

25 229.165 (n) (1) (D) (vii)utensils in Water. Observed in-use utensils stored in bucket of sanitizing solution. Ensure all in-use utensils are stored in a container of water maintained at or above 135 degrees F.

8 229.163 (n) (1) eat.drink.smoke. Observed employee beverage stored next to clean plates and an employee beverage stored next to raw tortillas. Employees must drink from clean closed beverage containers with cleans hands and away from food prep areas.


5 2015-06-08 11 229.164 (e) (1) (D) (ii)Bare hand contact. Observed employee handle RTE food with bare hand. Employees may not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use glo

17 229.167 (e) (2) no soap.(e) (3) (A) no towels. No soap or towels were available at bar hand wash sink and dishwash area hand wash sink. Supply every handwashing sink with soap and individual, disposable towels.

25 229.165 (d) (1) (B)free of breaks, cracks. Observed many plates to have chips on edges and food debris still present. Food contact equipment must be free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections. Discard and or

25 229.165 (n) (1) (D) (vii)utensils in Water. Observed in-use utensils stored in bucket of sanitizing solution. Ensure all in-use utensils are stored in a container of water maintained at or above 135 degrees F.

8 229.163 (n) (1) eat.drink.smoke. Observed employee beverage stored next to clean plates and an employee beverage stored next to raw tortillas. Employees must drink from clean closed beverage containers with cleans hands and away from food prep areas.


16 2015-01-08 12 229.164 (j) (5) Potection from other sources. Observed bottom of a food container it contact with food in another container. The bottoms of containers become contaminated by surfaces they are placed. This contamination is placed in food with the situat

13 229. 229.164 (p) (2) (B) (i) ROP HACCP. Establishment is packaging vegetable products in a heat sealed plastic bag without the approved HACCP. See if there is a HACCP approved by the state. If there is a state approved plan, have the plan approved at t

27 Ch 13, Art II, section 13-26 Last scored inspection. Most recent graded inspection report must be posted in customer view. Post most recent graded inspection report in customer view.

5 229.164 (m) (2) (D) 165F<2 hours. Establishment using a hot bath to rapid reheat but did not alow adequate time to reheat to 165 before placing in hot hold. Placed items back in bath and reheat to 165 before placing in hot hold units.


4 2015-01-08 12 229.164 (j) (5) Potection from other sources. Observed bottom of a food container it contact with food in another container. The bottoms of containers become contaminated by surfaces they are placed. This contamination is placed in food with the situat

13 229. 229.164 (p) (2) (B) (i) ROP HACCP. Establishment is packaging vegetable products in a heat sealed plastic bag without the approved HACCP. See if there is a HACCP approved by the state. If there is a state approved plan, have the plan approved at t

27 Ch 13, Art II, section 13-26 Last scored inspection. Most recent graded inspection report must be posted in customer view. Post most recent graded inspection report in customer view.

5 229.164 (m) (2) (D) 165F<2 hours. Establishment using a hot bath to rapid reheat but did not alow adequate time to reheat to 165 before placing in hot hold. Placed items back in bath and reheat to 165 before placing in hot hold units.


25 2013-06-18 12 Foods not protected by storage in packages, covered containers, etc. Protect food from contamination by storing food in packages, covered containers, or wrappings. NOTE: Not authorized to store food/food contact equipment-supplies(beverages,serving con

12 Foods not protected by storage in packages, covered containers, etc. Protect food from contamination by storing food in packages, covered containers, or wrappings. NOTE: Not authorized to store prepackaged(squeeze bottle stored on uncovered lettuce loc

14 229.166 (f) (4) air gap 2x. Air gap on ice machine is not present. Provide for an air gap with 1 ½ inches or two times the diameter of the pipe.

17 229.167 (e) (2) no soap. No soap at the hand washing sink(located in the Warewash and Bar areas). Supply every handwashing sink with soap.

17 229.167 (e) (3) (A) no towels. Hand wash station(located at the Warewash and Bar areas) has no paper towels. Supply the handwash station with individual disposable towels.

18 229.167 (p) (11) (C)insects/pests not minimized. Evidence of insects observed(dead roaches on top of ice machine). Eliminate the presence of insects by using any approved means.NOTE: REmove all dead pest immediately to prevent potential contamination o

18 229.167 (p) (11) (C)insects/pests not minimized. Evidence of insects observed(numerous flies and Fruit Flies present in the kitchen and Bar areas). Eliminate the presence of insects by using any approved means.

2 Potentially Hazardous food(variety of cut produce items located in the Ingredient bar at 50 F)not at required temperature in cooling unit. Food must be maintained at or below 41?. NOTE: Items had only been in place for less than two hours,items were rem

21 Quat ammonia sanitizing solution (sanitizing containers located throughout establishment exceeded 400 PPM) off required levels. Follow PH/concentration chart and use pph strips to verify proper concentration.

25 229.165 (d) (1) (B)free of breaks, cracks. Damaged plastic handles on a variety of serving utensils/ plastic portion of knife rack/sliding doors on the ice machine. Food contact equipment must be in good repair. Replace and or discard.

25 229.165 (m) (1) (A)not clean. Equipment(Accumulated food debris on cutlery stored as clean located in knife rack/can opener/rust on rack located in the under counter refrigerator(milk) used in storing food not cleaned. Clean and sanitize food contact


11 2013-06-18 12 Foods not protected by storage in packages, covered containers, etc. Protect food from contamination by storing food in packages, covered containers, or wrappings. NOTE: Not authorized to store food/food contact equipment-supplies(beverages,serving con

12 Foods not protected by storage in packages, covered containers, etc. Protect food from contamination by storing food in packages, covered containers, or wrappings. NOTE: Not authorized to store prepackaged(squeeze bottle stored on uncovered lettuce loc

14 229.166 (f) (4) air gap 2x. Air gap on ice machine is not present. Provide for an air gap with 1 ½ inches or two times the diameter of the pipe.

17 229.167 (e) (2) no soap. No soap at the hand washing sink(located in the Warewash and Bar areas). Supply every handwashing sink with soap.

17 229.167 (e) (3) (A) no towels. Hand wash station(located at the Warewash and Bar areas) has no paper towels. Supply the handwash station with individual disposable towels.

18 229.167 (p) (11) (C)insects/pests not minimized. Evidence of insects observed(dead roaches on top of ice machine). Eliminate the presence of insects by using any approved means.NOTE: REmove all dead pest immediately to prevent potential contamination o

18 229.167 (p) (11) (C)insects/pests not minimized. Evidence of insects observed(numerous flies and Fruit Flies present in the kitchen and Bar areas). Eliminate the presence of insects by using any approved means.

2 Potentially Hazardous food(variety of cut produce items located in the Ingredient bar at 50 F)not at required temperature in cooling unit. Food must be maintained at or below 41?. NOTE: Items had only been in place for less than two hours,items were rem

21 Quat ammonia sanitizing solution (sanitizing containers located throughout establishment exceeded 400 PPM) off required levels. Follow PH/concentration chart and use pph strips to verify proper concentration.

25 229.165 (d) (1) (B)free of breaks, cracks. Damaged plastic handles on a variety of serving utensils/ plastic portion of knife rack/sliding doors on the ice machine. Food contact equipment must be in good repair. Replace and or discard.

25 229.165 (m) (1) (A)not clean. Equipment(Accumulated food debris on cutlery stored as clean located in knife rack/can opener/rust on rack located in the under counter refrigerator(milk) used in storing food not cleaned. Clean and sanitize food contact s


3 2013-01-15 25 ENSURE ICE SCOOPERS ARE IN SOUND CONDITION. SOME ICE SCOOPERS WAS FOUND NOT IN GOOD WORKING CONDITION.


1 2013-01-15 25 ENSURE ICE SCOOPERS ARE IN SOUND CONDITION. SOME ICE SCOOPERS WAS FOUND NOT IN GOOD WORKING CONDITION.


0 2012-01-23 No observations found.
9 2011-10-03 15 The reach-in cooler is reading 49F. Ensure all is removed from this reach-in cooler and get it fixed in a timely manner.

17 229.167 (e) (2) no soap. Hand wash station has no paper towels nor hand soap.

18 229.167 (p) (11) (C)insects/pests not minimized. Evidence of insects observed. Eliminate the presence of insects by using any approved means. Gnats are evident in the bar area.


3 2011-10-03 15 The reach-in cooler is reading 49F. Ensure all is removed from this reach-in cooler and get it fixed in a timely manner.

17 229.167 (e) (2) no soap. Hand wash station has no paper towels nor hand soap.

18 229.167 (p) (11) (C)insects/pests not minimized. Evidence of insects observed. Eliminate the presence of insects by using any approved means. Gnats are evident in the bar area.


13 2011-02-10 17 229.167 (e) (3) (A) no towels. Hand wash station has no paper towels. Repair towel system so that clean towels are available to users. Replace the continuous towel dispenser with a new towel roll.

23 229.166 (i) (5) (A)plumbing repairs. The establishment does not have a properly installed waste water transport system. Have a licensed plumber install an approved wastewater transport system. In the bar section, the handsink does not have a wastewate

25 Ensure to properly clean the soda dispensing nozzle in the bar section.

8 229.163 (n) (1) eat.drink.smoke.. Employee found eating or chewing while in the food service line. Employees must eat, chew, drink from an open cup and use tobacco products in designated areas only.


4 2011-02-10 17 229.167 (e) (3) (A) no towels. Hand wash station has no paper towels. Repair towel system so that clean towels are available to users. Replace the continuous towel dispenser with a new towel roll.

23 229.166 (i) (5) (A)plumbing repairs. The establishment does not have a properly installed waste water transport system. Have a licensed plumber install an approved wastewater transport system. In the bar section, the handsink does not have a wastewater

25 Ensure to properly clean the soda dispensing nozzle in the bar section.

8 229.163 (n) (1) eat.drink.smoke.. Employee found eating or chewing while in the food service line. Employees must eat, chew, drink from an open cup and use tobacco products in designated areas only.


6 2010-08-31 17 229.167 (e) (3) (A) no towels. Hand wash station has no paper towels. Replace the continuous towel dispenser with a new towel roll.

25 1. Numerous of ice scoopers damaged and chipped. 2. Utensil storage container found not properly cleaned while having clean utensils being stored. 3. Equipment used to cut produced found not properly cleaned after usage. 4. Ice machine found having a b


2 2010-08-31 17 229.167 (e) (3) (A) no towels. Hand wash station has no paper towels. Replace the continuous towel dispenser with a new towel roll.

25 1. Numerous of ice scoopers damaged and chipped. 2. Utensil storage container found not properly cleaned while having clean utensils being stored. 3. Equipment used to cut produced found not properly cleaned after usage. 4. Ice machine found having a b


10 2008-12-02 No observations found.
0 2008-12-02 No observations found.
The information on this page is obtained from Texas state government records and is compiled from sanitation and safety inspections of named restaurants. Each inspection report is a "snapshot" of conditions present at the time of the inspection. On any given day, an establishment may have fewer or more demerits than noted in their most recent inspection. Inspections conducted on any given day may not be representative of the overall, long-term conditions at the establishment. Because conditions can change rapidly, establishments are not graded or rated. This webpage is not the official source of this information and should not be relied upon as such. Source: San Antonio Metropolitan Health District. Data aggregation for KSAT by Web Services LLC