CHILI'S #376

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee handling toppings for hamburger, pickles, tomatoes and lettuce with bare hands to be served. Inspector intervened with employee and manager regarding proper handling for ready to eat foods. Manager had employee discard items and washhands and place gloves on. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed bag of Queso (103F - Hot Holding) on top of thermal soup heating machine. Manager placed bag inside of heating unit. Corrected On-Site

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed splitter added to mop sink with back flow device incorrectly installed on the chemical side of splitter. Manager removed from chemical side and placed on the non chemical side of splitter . Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed air vents near dish machine dusty.

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed plastic containers on drying rack stacked wet nesting. Manager removed and stored to dry properly. Corrected On-Site Repeat Violation

Basic - Insect control device installed over food preparation area. Observed rodent device stored next to containers on dry rack. Manager removed and stored properly. Corrected On-Site

Basic - Old labels stuck to food containers after cleaning. Observed old labels on containers on dry storage rack. Repeat Violation

High Priority - Live, small flying insects found Observed 1 flying insect at entrance of kitchen.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed containers not inverted on storage rack. Manager removed and stored properly. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink on prep table. Employee removed and stored properly. Corrected On-Site Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cell phone stored on equipment in bar area. Employee removed and stored properly. Corrected On-Site

Basic - Employee with no beard guard/restraint while engaging in food preparation. Observed employee engaging in food preparation without beard guard.

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed containers wet nesting on dry storage rack. Manager will remove and place in ware washing area. Corrective Action Taken Repeat Violation

Basic - Old labels stuck to food containers after cleaning. Observed old stickers on dry rack storage.

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed gallon of white milk not date marked. Observed 1/2 gallon of chocolate milk not date marked. Manager stated that milk was opened Tuesday evening. Manager placed date mark of milks. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed interior of ice machine soiled near ice chute of unit.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee opened bottle of water on table next to soda station. Manager removed and discarded. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed multiple pans on dry rack wet nesting Manager will remove and properly air dry. Corrective Action Taken Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed door gaskets on cook line soiled.

High Priority - Pesticide/insecticide labeled for household use only present in establishment. Observed household wasp/ Hornet killer located in office. Manager will remove from premises. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed shredded cheese on service line at 65F. Manager removed pan and found out there was no ice under shredded cheese pan. Manager stated cheese was placed on line about an hour prior to. Manager placed ice under shredded cheese pan. Corrective Action Taken

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed multiple containers on clean drying rack wet nesting. Manager will remove containers and place back through Dish machine and place to dry properly. Corrective Action Taken

Intermediate - No soap provided at handwash sink. Observed No soap provided at handwash sink located in kitchen. Manager stated needed batteries. Manager replaced batteries in soap dispenser. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vents soiled on cook line. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed multiple employee drinks stored on clean prep tables throughout kitchen. Manager removed and stored drinks properly. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed queso on cook line at 123F being held hot on steam table. Employee removed to reheat queso. Took second temperature of queso at 179F. Corrected On-Site

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed walk-in freezer door gasket soiled.

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed walk-in cooler shelves with rust that has pitted the surface. Manager stated shelves are on order. Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Tray of raw shrimp stored over tray of cooked beef in speed rack inside the walk in cooler. Manager properly separated and stored food. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Swiss cheese (49F); cheddar cheese (51F); cooked beans (46F) in small reach in cooler on cook line located on the right side of the flat grill. Cooler has an ambient temperature of 38F. Food stacked to high. Manager stated food was placed in cooler from walk in cooler an hour ago. Manager moved food to walk in cooler. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Manager did not provided written clean up plan for vomiting and diarrhea. Reviewed with manager and emailed him clean up plan handout Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting board on large cooler at the end of the cook line.

Intermediate - No soap provided at handwash sink. No soap at handwash sink on cook line. Employee provided soap. Corrected On-Site

Basic - Floor soiled/has accumulation of debris. Walk in freezer floor soiled. Repeat Violation

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up on walk in freezer door frame and behind the fan. Ice buildup up around coils in bottom part of cooler next to salad station.

Basic - Walk-in cooler shelves with rust that has pitted the surface. Repeat Violation

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. queso (119F) in main steam table. Manager stated queso was reheated this morning at 10am. Manager began reheating queso. Corrective Action Taken Repeat Violation Admin Complaint - From follow-up inspection 2022-11-07: Queso 118F in right side steam well. Manager stated queso was reheated an hour ago and placed on well to hold hot. Manager began reheating queso. Admin Complaint Corrective Action Taken

Intermediate - - From initial inspection : Intermediate - Non-pitting surface rust on food-contact equipment. Some shelves with rust in the walk in cooler. Warning - From follow-up inspection 2022-11-07: Shelves still with rust Time Extended

Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Walk in freezer floor soiled. Floors behind cooking equipment on cook line soiled. Repeat Violation Warning - From follow-up inspection 2022-11-07: Floors inside walk in freezer still soiled and some areas behind the cooking equipment still soiled. Time Extended

Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up inside walk in freezer. Warning - From follow-up inspection 2022-11-07: Walk in freezer still has ice buildup. Time Extended

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cheddar cheese 48F in small flip top cooler in zone 2 on cook line. Manager stated cheese was restocked from under the cooler approximately an hour ago. Manager moved cheese back to the walk in cooler. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. beans (115-130F); rice (130F); queso (131F); Alfredo (128F) in secondary steam well at the end of the cook line. Manager stated food was reheated and placed in steam well to hold hot approximately 2 hours ago. Steam well was accidentally unplugged. Manager began reheating food. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board in main flip top cooler stained on cook line. Repeat Violation

Basic - Equipment in poor repair. Walk in cooler gasket torn Repeat Violation

Basic - Floor soiled/has accumulation of debris. Walk in freezer floor soiled.

Basic - Food not stored at least 6 inches off of the floor. Cooking oil under fryer not stored at least 6 inches of the floor. Cooking oil sits on a metal tray but is not fully enclosed.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Coolers gaskets soiled throughout kitchen. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1. sliced cheddar (46°F); sliced Swiss (61°F); sliced American cheese (58°F); sliced pepper jack (61°F) in small flip top cooler in Impinger station. Manager stated cheeses were recently restocked from walk in cooler. Manager placed cheeses in walk in cooler. 2. cooked pasta (46-47°F); cooked vegetables (49-50°F) in bottom left drawer cooler in zone 2 station on cook line. Cooler has an ambient temperature of 45°F. Manager stated food was recently restocked from walk in cooler. Manager placed food in walk in cooler. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. sliced tomatoes (46-47°F - Cooling) in right side flip top cooler on cook line. Manager stated tomatoes were sliced this morning around 10:30am. Manager discarded tomatoes.

High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. sliced tomatoes (46-47°F - Cooling) in right side flip top cooler on cook line. Manager stated tomatoes were sliced this morning around 10:30am. Manager discarded tomatoes. See Stop sale.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in zone 2 heavily stained. Repeat Violation

Basic - Equipment in poor repair. Walk in cooler and cooler in Impinger station have torn gaskets.

Basic - Ice buildup walk-in freezer.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cooler in Impinger station and cooler in salsa station have soiled gaskets.

Basic - Silverware/utensils stored upright with the food-contact surface up. Stored cleaned silverware facing up in warewashing area. Reviewed policy with manager.