CHILI'S RESTAURANT

Basic - Equipment and utensils not properly air-dried - wet nesting. Pans on dish rack in prep area. Operator removed pans to air dry properly. Corrective Action Taken Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. Pans on dish rack. Operator separated pans to properly air dry. Corrected On-Site

High Priority - Stop Sale issued due to adulteration of food product. Water dripping from black / grey mold like substance onto ice in ice machine.

Basic - Accumulation of black/grey mold-like substance in the interior of the ice machine/bin. On inside, top, Water dripping from black / grey mold like substance onto ice in ice machine. Operator began to burn ice. Corrective Action Taken

Basic - Employee with ineffective hair restraint while engaging in food preparation.long ponytail, operator put in bun. Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board. On cook line, operator removed Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. In bar Corrected On-Site

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 ppm, corrected to 200 ppm Corrected On-Site

Basic - Wiping cloth sanitizing solution stored on the floor. On cook line, moved to dolly Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chicken wings (51F - Cold Holding) in reach in cooler by deep fryers. All other food items in reach in cooler were in temperature. Operator states the wings were in reach in cooler for less than 4 hours. Operator placed chicken wings in walk in cooler to chill. Corrective Action Taken

Basic - Equipment and utensils not properly air-dried - wet nesting. Pans on dry dish rack

Basic - Food storage container cracked or broken. Melted plastic pans in fryer area