CHILI'S GRILL AND BAR #1215

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Reach in cooler drawers: marinated chicken (45F - Cooling) at 2:05; cooling since 1:05 - 46F at 2:33 At current rate of cooling product will not reach 41F within 4 hours. Operator placed product in walk in cooler. Corrective Action Taken

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. By fryer station. Corrected On-Site

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 50ppm) Operator got new sanitizer, rechecked 400ppm quaternary sanitizer. Corrected On-Site

High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee wiped face and fixed eye glasses and without washing hands employee handles containers of food at cook line and clean and sanitized dishes, discussed with operator employee washed hands. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. At bar spray bottle of sanitizer stored with clean and sanitized cups and glasses, discussed with operator who removed spray bottle. Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment door handles. Lowboy cooler gaskets soiled with accumulation of soil residues, discussed with operator to clean and sanitize.

Basic - Floor area(s) covered with standing water. At dish washing area standing water on floor, discussed with operator to clean and sanitize area.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler interior soiled with accumulation of standing water, discussed with operator to clean and sanitize unit.

Basic - Insect control device installed over food preparation area. In kitchen insect control device installed on wall directly above area used to store tortilla chips. Discussed with operator who moved chips from under device. Corrected On-Site

Basic - Single-service articles improperly stored. In room outside in the rear of restaurant, with ceiling made out of non ceiled wood, and walls unsealed concrete walls, with boxes of single service items some boxes open, dust present.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. In walk in cooler unwashed asparagus stored over cooked corn. Discussed with operator who moved asparagus to bottom shelf. Corrected On-Site

Basic - Utensils in poor condition. In kitchen on dish storage rack plastic bins used to store food products, the plastic has large cracks discussed with operator who discarded. Corrected On-Site

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. In kitchen at cook line Sanitizer Bucket (Quaternary 50ppm) discussed with operator who corrected to (Quaternary 200ppm) Corrected On-Site

High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee wiped mouth and without washing hands handled a customers plate of food to take to table. Discussed with operator employee washed hands.

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee handled raw steak with gloved hand to place on grill after placing on grill touched handle of fryer basket to take out of fryer then proceeded to make a sandwich without washing hands and changing gloves. Discussed with operator employee washed hands. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. At bar spray bottle with sanitizer stored next to clean and sanitized cups; discussed with operator who removed spray bottle. Corrected On-Site

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In walk in cooler covered metal containers of cooked chicken wings (50F - Cooling)at 1:30 per operator cooling for approximately 3 hours to 53F at 2:10. At this current rate of cooling product will it reach 41F within 6 hours. Discussed cooling procedures with operator who moved wings to walk in freezer and removed lids to allow for rapid cooling. In walk in cooler large covered containers of cooked pasta (67F - Cooling) at 1:30 per operator cooling for approximately 1 hr to 62F at 2:10; At this current rate of cooling product will not reach 41F within 6 hours; discussed with operator who moved product to walk in cooler to cool rapidly Corrective Action Taken

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. In kitchen at food preparation table employee drinks stored above table used to portion and prepare foods. Discussed with operator who moved drink. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse...Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.... quesso 79F by the rethermolizer , manager not aware how long food being held out of temperature.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.... quesso 79F by the rethermolizer , manager not aware how long food being held out of temperature. Stop sale issue . Backed beans 53F, slice cheese 51F in flip top reach in cooler between grille in kitchen , , per Cook food not prepped or portion today,food being held less than 4 hours , employee time marked Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Records/documents for required employee training do not contain all of the required information...missing issue date or expiration date .

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...yellow slice cheese 50°, shredded cheese 51°, white slice cheese 50°in flip top reach in cooler between cooking equipment at kitchen, food being held less than4 hours . Manager time marked food. Corrective Action Taken

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

Basic - Trash receptacles not provided where needed in establishment by the handwashing prep kitchen . Manager provided Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed chip machine on expo line with buildup of grease.

Basic - Buildup of food debris/soil residue on line equipment door gaskets.

Basic - Exterior rear facing door has a gap at the threshold that opens to the outside.

Intermediate - Handwash sink at dishroom not accessible for employee use at all times. Sink blocked with pan. Operator removed and corrected. Corrected On-Site Repeat Violation

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

Intermediate - Handwash sink not accessible for employee use at all times. Observed at hand wash sink by salsas refrigerator cloth rag and spoon in sink, and a metal container in dishwasher hand wash sink. Operator removed.. Corrected On-Site

Basic - Floor tiles missing and/or in disrepair and/or in disrepair. Observed 6 broken and missing tiles at prep table by walkin refrigerator, and 2 missing tiles by pizza oven.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed by soda machine half and half (59°F - Cold Holding). Operator stated less then 2hour and place ice on top and bottom. Corrective Action Taken

Basic - Water leaking from pipe and/or faucet/handle. Observed at ice cream dipping well.