CHILI'S GRILL & BAR

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed chicken tenders (126F - Hot Holding) at cook line, as per operator less than 20 minutes. Operator voluntarily discarded during inspection. Corrected On-Site

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed clean spoons not inverted next to ice cream cooler at expo line, employee moved spoons to dishwashing area. Corrective Action Taken

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed personal bag stored on top of utensils paper bags by walk in cooler entrance. Operator removed personal item during inspection. Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee at cook line engaging food preparation wearing jewelry. Manager coached employee, and employee removed jewelry during inspection. Corrected On-Site

Basic - Old labels stuck to food containers after cleaning. Observed on clean plastic containers on rack by dishwashing area.

High Priority - Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit. Observed crispy chicken (159F - Cooking) at cook line, employee placed chicken on fryer to properly cook. ; crispy chicken (168F - Cooking) Corrected On-Site

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

Basic - Floor not cleaned when the least amount of food is exposed. Observed at walk in cooler, also at cook line under equipment.

Basic - Old food stuck to clean dishware/utensils. Observed food residue on clean plastic container on shelves by 3 compartment sink, Manager removed from shelves to dishwasher area. Corrective Action Taken

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed on reach in cooler by expo area. Employee starts to clean during inspection. Corrective Action Taken

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed on cooked rice container at cook line, as per manager over 24 hours. Corrected On-Site

Basic - Floor soiled/has accumulation of debris. Observed at walk in freezer. Also observed at preparation area under tables and equipment.

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

Basic - Standing water in bottom of reach-in-cooler. Observed on reach in cooler by kitchen entrance.

High Priority - Food preparation sink has soil/old food residue. Observed near to walk in cooler entrance. Employee clean it during inspection. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw hamburger patties stored above cooked pork ribs on cart inside 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. Observed ribs (124F - Hot Holding) at cook line, as per employee less than 30 minutes. Employee reheated food. Corrective Action Taken

Basic - Current Hotel and Restaurant license not displayed.Manager printed out and posted during inspection. Corrected On-Site

Basic - Exterior door has a gap at the threshold that opens to the outside. Observed at the back door near office.

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

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed on drawers at cook line. Repeat Violation

Basic - Sanitizing solution for wiping cloths not free of food debris and visible soil. Observed by cook line. Manager discarded. Corrected On-Site Repeat Violation

High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands.

High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Observed employee bussing tables and then proceeded to serve food and no hand wash, instructed Manager and employee on properly food handling procedures.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sliced cheese (54F - Cold Holding); in reach in cooler at the cook line, as per MOD less than 3 hours. Employee proceeded to moved cheese. Corrective Action Taken

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

Basic - Equipment in poor repair. Observed reach in cooler not working at the cook line near wings station.

Basic - Floor not cleaned when the least amount of food is exposed. Observed at walk in cooler.

Basic - In-use tongs stored on equipment door handle between uses. Observed at the cook line.

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

Basic - Open dumpster lid.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed in reach in cooler at the cook line.

Basic - Sanitizing solution for wiping cloths not free of food debris and visible soil. Observed at the cook line, employee replaced with a clean solution. Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed near to dishwasher area. Also at preparation area near walk in cooler entrance.

Basic - Water leaking from pipe and/or faucet/handle. Observed from soda machine at expo area.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked chicken strips (48-49 F - Cold Holding) at walk in cooler. As per the manager for more than four hours. Manager discarded the product. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked chicken strips (48-49 F - Cold Holding) at walk in cooler. As per the manager for more than four hours. And Pico de gallo (57 F - Cold Holding) at reach in cooler located at front counter. As per manager for less than two hours. Manager discarded the cooked chicken strips. And put the pico de gallo under ice bath for rapid cooling. Corrective Action Taken

High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Observed the Dishwasher (Chlorine >200 ppm). Manager will call the technician to review the concentration of the sanitizer.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the non-slip under cutting boards soiled with black mold like substance at kitchen area.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gasket soiled at kitchen area.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed walls soiled behind hand wash sink preparation area and behind three compartment sink.

Basic - Water leaking from pipe and/or faucet/handle. Observed water leaking from the pipe under hand wash sink located at front counter. And water leaking from faucet located at dishwasher area.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in the salad reach in cooler cut tomato (41F- 50F - Cold Holding). Per operator unit is not working properly. Less than one hour Operator will put the tcs food over ice and water to improve cold holding process Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the pizza oven interior soiled with food debris and grease

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no soap or towels at the frying area hand wash sink

Basic - Equipment in poor repair. Observed the salad reach in cooler in disrepair Observed the gaskets of the reach in cooler door of the deef fat frying area in disrepair

Basic - Floor tiles missing and/or in disrepair. Observed tile missing in the walk in cooler Repeat Violation

Basic - Ice buildup in reach-in cooler of the grill area

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the hood filters on top of the hot sauces soiled Observed the exterior of the bread press soiled with food debris

Basic - Old labels stuck to food containers after cleaning.

Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed the grill reach in cooler shelfs rusted and in the reach in cooler of the frying area. Repeat Violation

Basic - Standing water in bottom of reach-in-cooler. Observed standing water in the kitchen preparation area reach in cooler

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed the wall behind the preparation area soiled with black debris Observed the wall behind the dishwashing area soiled with black debris

Basic - Wet mop not stored in a manner to allow the mop to dry.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw chicken breast above kegs of beer located in the walk-in cooler. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Observed bottles of alcohol stored in the unit located at the bar. Corrected On-Site

Basic - Equipment in poor repair. Observed reach in cooler gaskets torn and in disrepair,unit opposite fryers. Observed broken door unable to close properly,on reach in cooler opposite cookline. Repeat Violation

Basic - Exhaust system operated with filters removed. No means to capture grease and/or condensation to prevent dripping. As per operator removed to clean. Corrected On-Site

Basic - Floor tiles missing and/or in disrepair. Observed in the walk-in freezer. Repeat Violation

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of microwave soiled with accumulation of encrusted food debris, unit above cookline prep area , area 3 unit.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled with accumulation food debris,drawer unit below flat top grill, area 3 unit, togo unit. Observed exterior of broiler oven soiled with accumulation grease and food debris.

Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed for unit opposite fryers. Observed for prep unit opposite cookline.

Basic - Single-service articles not stored inverted or protected from contamination. Observed on reach in cooler opposite cookline. Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed by the prep table. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed In cook line draw cooked shrimp (48 F)cold holding. Ice was added to shrimp. Corrective Action Taken

Basic - Buildup of food debris/soil residue on equipment door handles. Observed soiled handles on reach in cooler on cook line.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Equipment in poor repair. Observed torn gasket on reach in cooler on prep table across from conveyor oven.

Basic - Floor soiled/has accumulation of debris. Observed accumulation of grease under fryer.

Basic - Floor tiles missing and/or in disrepair and/or in disrepair. Observed tiles missing under fryer.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed handle in shredded cheese. Handle was removed from cheese. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gasket on prep table cooler on cook line. Observed soiled filters on cook line.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled with tomato seeds behind prep area. 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 the dishwashing machine chlorine sanitizing concentration at 25 ppm Operator must use the triple sink to sanitize equipment, utensils, china,silver and glass ware until the chlorine sanitizing solution concentration is corrected Manager replaced the chlorine sanitizer container and corrected the chlorine sanitizing solution concentration to 50 ppm Corrected On-Site

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed cook change gloves without cleaning hands. Manager instructed cook to clean his hands Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed a light shield soiled by the salad reach in cooler

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Repeat Violation

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

Basic - No handwashing sign provided at a hand sink used by food employees. Observed no hand wash sign at the hand wash sink by the dishwashing area

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the top of the convotherm oven soiled. Manager cleaned the exterior Corrected On-Site

Basic - Single-service articles not stored inverted or protected from contamination. Observed single service trays not inverted. Manager inverted the trays. Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler. Observed standing water in the pasta reach in cooler. Manager dried the water. Corrective Action Taken

Basic - Stored food not covered. Observed a container of tomato sauce and hamburger patties not covers in the walk in cooler. The manager covered both containers Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed the wall behind the triple sink soiled with black debris . Observed the wall of the dishwashing area soiled with black debris Repeat Violation