CHILI'S GRILL & BAR #441

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 1) steam table- fried chicken breast (130F - Hot Holding); chicken tenders (128F - Hot Holding), per manager food hot held less than two hours. Manager discarded at will. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Fry station- standing tab,e and food container in front of of sink, employee removed. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Bar area- employee provided. Corrected On-Site

Intermediate - No soap provided at handwash sink. Bar area- employee provided. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. AC vents- left side of dining room, buildup of dust.

Basic - Floor area(s) covered with standing water. Cook line, accumulating of water in floor on missing tiles.

Basic - Floor tiles missing and/or in disrepair.4 missing tiles in cook line.

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee picked up garbage and placed on trash can, then grabbed two clean plastic saucers without washing hands. After educated employee, employee washed hands. Corrected On-Site

High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched head, then grabbed precooked pork ribs, using same gloves. After manager instructed employee discarded gloves, washed hands and put in new pair of gloves. Corrected On-Site

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling -AC vents leaking water in dinning room area.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cellphone, next to box compartments of cut lemons and cut oranges -front counter - bar area. Employee removed. Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Cooker wearing a watch, after manager instructed, employee removed. Corrected On-Site Repeat Violation

Basic - Objectionable odors in bathroom or other areas of the establishment. Entrance on establishment by dinning room area- smell like damp, moist air.

Intermediate - Handwash sink not accessible for employee use at all times. Cook line in front of breaded station, large box of chips in front of sink, employee removed. Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee wearing a colorful brace, after instructed, employee removed. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. mash potatoes (120F - Hot Holding), per employee food hot held less than two hours, reheated on microwave to 170F Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Dish ware room, cleaning rack- mixing bowls and food containers stacked wet.

Basic - Floor soiled/has accumulation of debris. Old food debris , under rubber mat, inside walk in freezer.

Basic - Hood filter missing from automatic fire suppression/exhaust system. Above fry station- two missing filters.

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 100ppm), employee made new solution, quaternary sanitizer at 200 ppm. Corrected On-Site

Basic - Worn, torn and/or soiled floors/carpeting. Observed seating chair ripped off leather, dining room area, closed to curbside desk area.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food not prep or portioned today. cooked yellow rice (44-46F - Cold Holding), per manager food held for two hours, observed rice portioned packed on double bags, operator removed from bags, placed on large baking tray inside walk in cooler for a quick chill Corrective Action Taken

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Above steam table in expo station employee cleaned and sanitized Corrected On-Site

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 4 Cooling drawers- pasta station-; cooked penne pasta (51F - Cold Holding); sautéed peppers (52F - Cold Holding); cooked chicken (53F - Cold Holding); cooked corn (54F - Cold Holding)- per chef, food moved from WIC, more than 4 hours, no portioned or prep today. See stop sale. Warning - From follow-up inspection 2023-07-06: Observed no TCS food stored inside, unit is out of service, will be check on the next unannounced inspection Time Extended

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top next to flat top - Shredded cheese (40-65F - Cold Holding. Observed cheese overfilled. Per manager food item in unit less than 4 hours. Cook moved excess to walk in cooler to quick chill. Corrective Action Taken

Basic - Cutting board has cut marks and is no longer cleanable. cutting boards in kitchen. Repeat Violation

Basic - In-use wet wiping cloth/towel used under cutting board. Under cutting board by exit of kitchen flip top. Manager removed. Corrected On-Site

Basic - Interior of microwave has accumulation of black substance/grease/food debris. Employee cleaned during inspection. Corrected On-Site Repeat Violation

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee open water bottle stored on top shelf in reach in cooler at server station leaking in unit. Manager discarded. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Flip top- under two microwaves-mixed shredded cheese (50F - Cold Holding), per operator food held less than two hours, operator moved food to WIC for a quick chill. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Steam table-corn (100F - Hot Holding), operator stated food held less than an hour, operator reheated on microwave to 160F Corrected On-Site Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Bar area, sanitized bucket and spray bottle inside, employee removed both items Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. Fry station, three units by cook line Repeat Violation

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Hot box-chips warmer, build up of food debris and grease. Employee cleaned Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Bar area.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Warmer chips box- above window and front side. Employee cleaned Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Around mop sink, build up of like mold substance .

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 100ppm), operator made new solution, quaternary sanitizer at 300 ppm Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooling drawers-baby ribs (45-51F - Cooling); mexican rice (50-F - Cooling). Food prep on July 3 and July 4, operator verified labels on containers. Observed baby ribs and Mexican rice packaged on plastic bags. See stop sale.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooling drawers-baby ribs (45-51F - Cooling); mexican rice (50-F - Cooling). Food prep on July 3 and July 4, operator verified labels on containers. Observed baby ribs and Mexican rice packaged on plastic bags.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Steam table-chili (110F - Hot Holding), per operator food held less than one hour, employee heated up in microwave to 165F. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -Cook line, ceiling tiles and ac vents.

Basic - Cutting board has cut marks and is no longer cleanable. Approximately, 7 units, along the flip tops by cook line

Basic - Floor soiled/has accumulation of debris. -Cook line, under cooking equipment -under ice machine

Basic - Floor tiles missing and/or in disrepair. Missing tile by cook line

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Lower cooler, bellow microwave, open bottle of ice coffee drink. Employee removed Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Behind cooking equipment

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no quaternary test kit available. Operator stated has ordered but waiting for shipment. Corrective Action Taken Repeat Violation

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed women's bathroom hand sinks at 89°F-91°. Repeat Violation

Basic - Employee with no hair restraint while engaging in food preparation. Observed cook engaging in food preparation without hair restraint. Advised and educated operator.

Basic - Hood filter missing from automatic fire suppression/exhaust system. Observed 2 filters missing at cook line.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no quaternary test kit available. Operator stated strips on order for replenishment. Corrective Action Taken

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed in women's bathroom, hand wash sink at 94-98°F.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed throughout kitchen area.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed at hood filters at cook line. Operator stated filters scheduled for cleaning this coming week. Corrective Action Taken