CHILI'S GRILL & BAR

High Priority - Air gap between water supply inlet and flood rim of equipment/sink is less than one inch in dish pit area. Discussed with operators.

Basic - Equipment and utensils not properly air-dried - wet nesting on storage rack to the right of the walk-in cooler. Operator had employee store correctly to aid in proper air drying. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Cut Lettuce (47F - Cold Holding) in salad hopper on cook line. Item had been in cooler since 2 PM. Operator moved to walk-in cooler for rapid cooling. Corrective Action Taken

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed multiple sections of restaurant with dishware stored with multiple water droplets stacked together in wait station and storage area in back of kitchen. Discussed proper air drying methods with operators.

Basic - Observed: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Bar tender purse and keys stored with customer to go items. Employee moved. Corrected On-Site Priority: Basic

Basic - Observed: Working containers of food removed from original container not identified by common name. 4 squeeze bottles on cook line not labeled. Discussed with manager. Priority: Basic

Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic pans On clean dish rack have wet nesting. Operator removed pans and had them properly washed. Corrected On-Site

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Tongs used for raw chicken laying in pan with raw chicken. Operator removed. Corrected On-Site

Basic - Missing drain plug at dumpster.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Double door reach in freezer at end of cook line near fry station

Basic - Interior of microwave has accumulation of black substance/grease/food debris. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Rice at 116F. Manager put in microwave to reheat. Recheck 198F Corrected On-Site

Basic - Food stored on floor. Oil on floor on cook line. Manager removed off floor. Corrected On-Site

Basic - Interior of microwave on cook line has accumulation of black substance/grease/food debris.

Intermediate - Handwash sink not accessible for employee use at all times. Hand sink blocked by trash can next to prep sink Hand sink in dish area blocked with stack of pans on the floor Operator moved trash cans and pans Corrected On-Site

Basic - Floor soiled/has accumulation of debris. Floors soiled under triple sink in dish room Walls soiled under 3 compartment sink in dish room

Basic - Food storage container/container lid cracked or broken. Amber pans under prep table. Operator discarded Corrected On-Site

Basic - Interior of microwave has accumulation of black substance/grease/food debris. 2 microwaves above make table in kitchen

Basic - Nonfood-contact surface soiled with grease, food debris. Gaskets on 2 door reach in cooler in kitchen Fan guards in beer cooler Gasket on beer cooler

Basic - Old labels stuck to food containers after cleaning. On amber pans under prep table. Operator discarded Corrected On-Site

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Bag of canned employee beverages in vertical cooler in kitchen. Operator relocated to proper storage area Corrected On-Site

Basic - Wall not smooth, nonabsorbent and easily cleanable in food storage area. Storage room located next to dumpster area storing single service items and utensils

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Stored on hand sink in kitchen behind faucet. Operator relocated Corrected On-Site