CHILI'S

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Person in charge placed order for measuring device during inspection. Corrective Action Taken

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed near dish area.

Basic - Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. Observed temperature dish machine rinse gauge inoperable. Person in charge called repair technician during inspection. Corrective Action Taken

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed exterior of cooler drawers at cook cook line soiled with old food debris.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.cooked chicken 120F chicken was covered with a lid in steam table Corrective Action Taken

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

Intermediate - Handwash sink not accessible for employee use at all times. Beer kegs in front of hand sink .

Intermediate - Handwash sink used for purposes other than handwashing. Strainer in bar handwashing sink

Basic - Carbon dioxide/helium tanks not adequately secured.

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

Basic - Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine.