CHILI'S GRILL & BAR

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -cutting boards on cook line, operator took to dish area for cleaning. Corrective Action Taken

Basic - Equipment and utensils not properly air-dried - wet nesting. -pans in dish storage area

Basic - Equipment in poor repair. -bin in ice cream reach in freezer on front line

Basic - Ice buildup at door of walk-in freezer. New freezer is on order. Corrective Action Taken Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gaskets and sides of reach in cooler at bar

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

Basic - Water draining onto floor surface from hand wash sink in the bar.

Basic - Water leaking from pipe and/or faucet/handle at hand sink entry to kitchen

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -raw beef behind raw shrimp in holding drawer on cook line. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -chip containers

Basic - Accumulation of lime scale on the inside of the dishmachine.

Basic - Equipment and utensils not properly air-dried - wet nesting. -pans under prep shelf in back kitchen Repeat Violation

Basic - Ice buildup in walk-in freezer. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -interior fryer cabinets -gaskets and sides of reach in cooler front line -exterior chip containers Repeat Violation

Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair on cook line. - From follow-up inspection 2024-08-27: Work order in for new tile. Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -in kitchen - From follow-up inspection 2024-08-27: Time Extended

Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. -back line storage area. - From follow-up inspection 2024-08-27: Time Extended

High Priority - Glass cleaner next to clean cups at the bar. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. 1) raw Philly meat behind raw cut steak in under counter drawer under the grill. 2) raw burger meat over raw sliced bacon in walk in cooler. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Table top warmers on cooks line. 1) black beans, 78 f 2) white queso 126 f Less than four hours per manager, placed in microwave for rapid reheat. 15 minutes later 1) black beans, 170 f 2) white queso 195 f Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. 1) white cutting board in bar area is stained. 2) microwaves on cooks line are soiled.

Basic - Accumulation of black/green mold-like substance in the interior of the ice bin in server soda machine.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. 1) several personal beverages on cooks line next to sanitizer bucket. Corrected On-Site

Basic - Equipment in poor repair. 1) gaskets in reach in cooler next to soda machine in server are falling off.

Basic - Floor area(s) covered with standing water under expo line. Corrected On-Site Repeat Violation

Basic - Ice buildup in walk-in freezer at the door in walk in cooler.

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Top of green trash can at the bar is soiled.

Basic - Raw avocado not washed prior to preparation on cooks line.

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. 10 ppm Primed then was 50ppm Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sandwich top reach in cooler next to flat top grill on the cooks line Sliced cheese 47-57 Filled too high in the pan Less than 4 hours per manager Removed top layers and placed in walk in freezer for temperature recovery 20 minutes later 41-43F Corrected On-Site Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Bag of cheese on handle in sink outside walk in cooler Corrected On-Site

Basic - Accumulation of lime scale on the inside of the dishmachine.

Basic - Floor area(s) covered with standing water. Dish room Repeat Violation

Basic - One Light not functioning in dish room

Basic - Reach-in cooler shelves with rust that has pitted the surface at the bar

Basic - Several white Cutting board has cut marks and is no longer cleanable.

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. 0ppm after several attempts.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ribs cooked yesterday, speed rack removed from walk in cooler 1 hour ago to put the delivery away, 59F. Advised to rapid chill. Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - soda machine nozzles at right front wait station - cutting boards soiled on cooks line, dessert station and green board at bar

Intermediate - Handwash sink not accessible for employee use at all times, blocked by boxes in rear prep area.

Intermediate - Spray bottle containing toxic substance not labeled. Purple and clear liquids at mop sink.

Basic - Accumulation of black/green mold-like substance in the interior of the ice bin at front wait counter.

Basic - Ceiling tile missing over wait station in kitchen.

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

Basic - Cutting board has cut marks and is no longer cleanable. White board at condiment/fajita station and green board at bar.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee purse with eating utensils at bar, employee cell phone over kitchen pass thru.

Basic - Equipment and utensils not properly air-dried - wet nesting in clean wares area. Repeat Violation

Basic - Exterior door has a gap at top that opens to the outside.

Basic - Floor area(s) covered with standing water in walk in cooler/beer cooler area. Repeat Violation

Basic - Floor drains soiled rough out kitchen

Basic - Ice buildup in walk-in freezer. Repeat Violation

Basic - Light shields damaged/in disrepair over cooks line.

Basic - Missing/broken drain plug at blue dumpster.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - prep table shelves soiled in rear prep area - wall/floor behind fryers

Basic - Old food stuck to clean dishware/utensils in wares storage area.

Basic - Standing water or very slow draining water in handwash sink near dish machine.

High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Portioned ribs on the cooks line in under counter drawers 51F from overnight. - From follow-up inspection 2022-09-13: Ribs cooling overnight 46-49F in walk in cooler Original violation was for cold hold. Time Extended

Intermediate - - From initial inspection : 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. Milk in under counter cooler on sever side of expo. Manager discarded. Corrective Action Taken - From follow-up inspection 2022-09-13: Time Extended

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - Dish racks soiled - soda nozzles soiled at beverage station - reach in cooler and freezer interiors and drawers soiled throughout - oven interiors soiled - conveyor belt feeder for cooking - bottom of refrigerator in bar where containers for mixers are stored - From follow-up inspection 2022-09-13: Time Extended

Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting . 1)under prep table on plastic third pans 2) drink glasses at the bar. - From follow-up inspection 2022-09-13: Time Extended

Basic - - From initial inspection : Basic - Floor area(s) covered with standing water in walk in cooler and keg storage area. - From follow-up inspection 2022-09-13: Time Extended

Basic - - From initial inspection : Basic - Hole in or other damage to wall throughout kitchen. - From follow-up inspection 2022-09-13: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - Pipe behind fryers on cooks - Refrigeration units soiled throughout - shelves under prep and work areas soiled - walk in freezer fans soiled - floors soiled in walk in freezer - walls soiled throughout prep and cooking areas - From follow-up inspection 2022-09-13: Time Extended

Basic - - From initial inspection : Basic - Old labels stuck to food containers after cleaning under prep table outside walk in cooler - From follow-up inspection 2022-09-13: Time Extended

Basic - - From initial inspection : Basic - Reach-in cooler shelves with rust that has pitted the surface at the bar for the beer mugs - From follow-up inspection 2022-09-13: Time Extended

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 tested 0ppm, manager replaced with new bucket of sanitizer, tested 100ppm. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Queso dip 122° in pot on grill less than 1 hr per chef. Chef reheated to 171°. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Hand washing sink by dish machine inaccessible due to large pitcher and utensils filling up hand washing sink. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Raw stored in hand washing sink by walk in cooler. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand washing sink by walk in cooler. Corrected On-Site

Basic - Floor soiled/has accumulation of debris. In walk in freezer.

Basic - Ice buildup in walk-in freezer.

Basic - Light shield damaged/in disrepair. Light shields damaged over cook line.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Cook went from cook line to walk in cooler to retrieve product, returned to cook line and changed gloves without washing hands. Manager coached employee. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Dirty drain cover in hand washing sink in dish pit. Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Manager could not find test strips.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on shelf over prep table with food. Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee at cook line wearing a bracelet. Corrected On-Site

Basic - Floor soiled/has accumulation of debris. In walk in freezer.

Basic - Food stored on floor. Bucket of pickles on floor in walk in cooler. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Floor drain in dish pit with excessive buildup of black substance.

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket stored on shelf with food on cook line. Corrected On-Site