CHILI'S #141

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. A large container of marinara 121 F stored in hot well at cook line. Operator reheated to 165+ F in microwave at time of inspection. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of the press grill soiled with accumulation of burned residue. Repeat Violation

Basic - Old labels stuck to food containers after cleaning. 1 clean food container with old label.

Basic - Waste line missing at soda gun holster. At bar.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of the sandwich press soiled with burned food residue and grease at expo line.

Basic - Cutting board has cut marks and is no longer cleanable. At fried chicken station.

Basic - Equipment and utensils not properly air-dried - wet nesting. Sheet pans and other food containers on clean food equipment storage shelves at dish machine area.

Basic - Food storage container/container lid cracked or broken. Multiple cracked/broken food containers on prep table in kitchen. Operator discarded at time of inspection. Corrected On-Site

Basic - Interior of microwaves has accumulation of black substance/grease/food debris. Multiple microwaves at cook line and dessert station. Repeat Violation

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Multiple sanitizer buckets tested 0ppm. Operator replacing sanitizer at time of inspection. Corrective Action Taken

High Priority - Employee washed hands with cold water. Employee washed hands with only cold running water in handwash sink by dish machine, water temped 74 F. Discussed with operator about handwashing with hot water at least 85F at time of inspection.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. 7 containers of guacamole with diced tomato (prepped at 12:08pm, 45-46F at 4:30pm - Ambient Cooling) not cooled to 41F within 4 hours.

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. 7 containers of guacamole with diced tomato (prepped at 12:08pm, 45-46F at 4:30pm - Ambient Cooling) not cooled to 41F within 4 hours in walk-in cooler.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. A few pieces of cooked shrimp 125 F stored in steam well at cook line. Employee reheated and served to customer at time of inspection.

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. 7 containers of guacamole with diced tomato (prepped at 12:08pm, 45-46F at 4:30pm - Ambient Cooling) covered with food wraps and stored higher than 4 inches in food containers not cooled to 41F within 4 hours.

Intermediate - Handwash sink used for purposes other than handwashing. Employee dumped water in handwash sink at dish machine area.

Basic - Interior of microwave has accumulation of black substance/grease/food debris. Above ice cream freezer by office.

High Priority - Spray hose at dish sink lower than flood rim of sink. Corrected -observed employee hang spray hose Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed old food debris inside reachin cooler on cookline

Intermediate - Handwash sink not accessible for employee use at all times. Observed a metal pan store in hand sink on cookline Corrected -observed employee remove Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink stored on prep table Corrected -observed employee remove Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed plastic containers wet nesting on shelf in back kitchen

Basic - - From initial inspection : Basic - Wood food-contact surface not properly sealed. Observed unsealed wood along wall in bar area Warning - From follow-up inspection 2024-02-01: Time Extended

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee moving drink with gloves on and returning to line with same gloves , corrected action taken , inspector discussed with manager proper hand washing between glove usage. Corrective Action Taken Repeat Violation

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. Open container of milk held in reach in cooler at wait station no date marked.

Intermediate - Handwash sink not accessible for employee use at all times. Employee hand wash sink on cooks line blocked by garbage can, corrected, employee moved garbage can during inspection. Corrected On-Site Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on food prep table, corrected employee discarded drink during inspection. 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. Employee phone stored on food prep table on cooks line, corrected, employee removed phone during inspection. Corrected On-Site Repeat Violation

Basic - Equipment in poor repair. Observed chipped plastic container lids.

Basic - Old labels stuck to food containers after cleaning. Observed old labels stuck clean pans. Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee placing gloves on at cooks line with no hand washing, corrected action taken inspector discussed with management proper hand washing procedures when changing gloves. Corrective Action Taken Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Employee hand wash on cooks line blocked by garbage can, corrected, manager removed garbage can during inspection. Corrected On-Site Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. Repeat Violation

Basic - In-use tongs stored in employee hand wash sink on cooks line .between uses. Corrected manager removed tongs during inspection. Corrected On-Site

Basic - Old labels stuck to food containers after cleaning. Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee placing gloves on with no prior hand washing, corrected action taken , inspector discussed with manager proper hand washing procedures. Corrective Action Taken Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Trays blocking employee hand wash sink on cooks line , corrected, employee removed trays during inspection. Corrected On-Site Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks observed on food contact surface , corrected, employees removed drinks during inspection. Corrected On-Site Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. Clean equipment stored wet . Repeat Violation

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife stored between reachin cooler on cooks line. Corrected, manager removed knife . Corrected On-Site

Basic - Old labels stuck to food containers after cleaning. Old labels stuck on clean pans . Corrected On-Site Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee placed gloves on with no hand washing. Corrected action taken, inspector discussed with management proper hand washing procedures when changing gloves . Corrective Action Taken Repeat Violation

High Priority - Medicine not labeled properly. Employee medication stored on food prep , corrected, removed items during inspection. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Employee hand wash sink on south end of cooks line blocked by tubs, corrected, manager removed items during inspection. Corrected On-Site Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at south end of kitchen employee hand wash sink . Corrected, manager replaced paper towels during inspection. Corrected On-Site Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks stored on food prep table, corrected, employee removed drinks during inspection. Corrected On-Site Repeat Violation

Basic - Food stored on floor. Bag of onions stored on floor by walk in cooler , corrected, employee placed bag of onions on cooler shelf during inspection. Corrected On-Site Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine at 0 ppm of chlorine sanitizer, corrected action taken, inspector had manager set up three compartment sink as wash, rinse and sanitize. 200 ppm of quaternary Corrective Action Taken

High Priority - Employee washed hands with no soap. Observed employee washing hands with water only, corrected action taken, inspector discussed with management proper hand washing procedures. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Grilled chicken 45°, active action taken , manager had bags of ice placed on chicken . Corrective Action Taken Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Employee hand wash sink on cooks line blocked by garbage can , corrected, manager removed garbage can during inspection. Corrected On-Site Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Guacamole held over 24 hrs not date marked, in reach in cooler . Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on serval prep table stations , corrected , employees removed drinks during inspection . Corrected On-Site Repeat Violation

Basic - Equipment or utensils not designed or constructed in a durable manner. Large container lid used for chips in disrepair. Repeat Violation

Basic - Floor tiles missing and/or in disrepair. Floor tile missing in front of employee hand wash sink holding water .

Basic - Food stored on floor. Foods stored on floor in walk in freezer, corrected, manager placed foods on shelf at time of inspection. Corrected On-Site

Basic - Garbage on the ground and/or pad around dumpster. Observed trash behind dumpster.

Basic - Old labels stuck to food containers after cleaning. Old labels observed on clean pans . Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach-in in prep preset area with old debris.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation

High Priority - Dented/rusted cans present. See stop sale. One 6 LB can of mandarin oranges with deep dent on side of can .

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee with gloves on changing duties and not changing gloves . Corrected action taken, inspector discussed with manager proper gloves changes. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Employee hand wash sink on south end of kitchen blocked by garbage can, corrected, employee moved garbage can during inspection. Corrected On-Site Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at employee hand wash sink north end of cooks line , corrected, manager replaced paper towels at time of inspection. Corrected On-Site Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed drinks on prep table , corrected , employee removed drinks during inspection. Corrected On-Site Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. Repeat Violation

Basic - Old labels stuck to food containers after cleaning. Old labels stuck on clean containers.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall in dish room with mold build up .

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed chlorine dishwasher at 0 ppm , corrected at taken , inspector had operator set up three comp sink with as sanitizer.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee placing gloves on with no prior hand washing, corrected action taken, inspector discussed with management proper hand washing procedures when changing gloves, employee washed hands and replaced gloves. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw wings 45°, stacked too high in reach in cooler, bottom wings at 39°, Corrected action taken inspector had wings stacked over pan line placed in bottom of reach in cooler . Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Observed both employee hand wash sinks sink used as dump sinks , one in dishwasher area and the other in bar area .

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at employee hand wash sink at side end of cooks line .Corrected , manager replaced paper towels during inspection. Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured. Co2 containers in dry storage area not secured.

Basic - Employee eating in a food preparation or other restricted area. Observed employee drinks stored on food prep tables, COS , employee removed drinks during inspection. Corrected On-Site Repeat Violation

Basic - Equipment in poor repair. Observed chip container in dry storage area in disrepair. Repeat Violation

Basic - Food stored on floor. Container of bulk oil stored on floor on cooks line . Corrected, manager removed oil during inspection. Corrected On-Site Repeat Violation

Basic - Old labels stuck to food containers after cleaning. Observed old labels stuck on clean containers , in dish wash area . Repeat Violation

Basic - Water draining onto floor surface. Water draining on floor under three compartment sink .

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping clothes on cooks line . Repeat Violation

Intermediate - Handwash sink not accessible for employee use due to being blocked by container of bulk oil , corrected, employee removed bulk oil from in front of employee hand wash sink . Corrected On-Site Repeat Violation

Intermediate - Interior of reach-in cooler soiled with accumulation of food residue, old food debris. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on food prep table , COS, employee removed drink at time of inspection. Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee drinks stored in reach in cooler , corrected manager removed employee drink at time of inspection. Corrected On-Site

Basic - Food stored on floor. Bulk oil on kitchen floor as well as on floor in walk in freezer .

Basic - Gaskets with slimy/mold-like build-up, at reach in cooler on cooks line .

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation