CHILI'S SOUTHWEST GRILL & BAR

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. fry flip top cooler: ranch dressing (buttermilk) (45F - Cooling) at 10:25; cooling since 10:10 - 45F at 10:50 At current rate of cooling product will not reach 41F within 4 hours. Operator placed product in reach in freezer to quick chill. Corrective Action Taken

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Measuring and water pitchers not inverted at dish drying rack. Corrected On-Site

Basic - No conspicuously located ambient air temperature thermometer in holding unit. At low boy expo cooler. Corrected On-Site

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 not primed after changing sanitizer bucket. Operator primed 100ppm. Corrected On-Site

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. Technician arrived during the inspection and repaired dish machine 75ppm. Corrected On-Site

Basic - Wiping cloth sanitizing solution stored on the floor at salad station. Operator placed on a shelf. Corrected On-Site

High Priority - Raw chicken over ground beef in walk in cooler. Operator removed chicken. Corrected On-Site

High Priority - Raw ground beef stored over bacon bits in walk in cooler. Operator removed ground beef. Corrected On-Site

High Priority - Observed: Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Wait station - salsa (45F - Cold Holding) operator states not portioned or prepared today held under 1 hours in an ice bath - moved to walk in cooler. Corrective Action Taken Priority: High Priority

High Priority - Observed: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Alfredo sauce (116F - Hot Holding) operator states held under 2 hours - moved to microwave to reheat to 165F. Corrective Action Taken Priority: High Priority

Intermediate - Observed: No paper towels or mechanical hand drying device provided at handwash sink. Men’s bath room - operator provided. Corrected On-Site Priority: Intermediate

Basic - Observed: Food not stored at least 6 inches off of the floor. Cases of steak on walk in freezer - operator to shelf. Corrected On-Site Priority: Basic

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, container empty. Manager replaced container 75ppm. Corrected On-Site

Intermediate - Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved variance from the Division of Hotels and Restaurants. Chili in walk in cooler. Bagged with a knot held for more than 48 hours. Establishment will take the chili out of the bag within 48 hours in the future.

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers, next to office.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Rice 2:15 (100°F - Cooling); rice 2:40 (100°F - Cooling) in walk in cooler. Chef stated rice was cooked approximately 1.5 hours ago. Rice is bagged and stacked on top of each other. Chef laid rice bags out on sheet trays and moved to walk in freezer for rapid cooling. Corrective Action Taken

Basic - Cook beverage container on a food preparation table at cook line. Operator removed. Corrected On-Site

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety pasta and rim of the container at cook line. Operator removed. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cheesecake 60°F, Mac N Cheese 61°F, flip top bottom at cook line. Manager stated she checked line 3 hours ago and food was in temperature. Ambient temperature in cooler 60°F. Foods were placed in walk in cooler. Corrective Action Taken

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired, flip top bottom cooler at cook line, ambient temperature 60°F.

Basic - Standing water in bottom of reach-in-cooler at cook line.