CHILI'S SOUTHWEST GRILL & BAR

High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler . At 11:53am cooked ribs (47F cooling) since yesterday. At 11:54am cooked onions 46F cooling since yesterday . Per operator products cooling since yesterday. See stop sale Warning - From follow-up inspection 2026-03-11: Walk in cooler Cooked rice at 2:55pm (75F cooling) since 12:30pm product did not cool to 70F within 2 hours.see stop sale Admin Complaint

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cook line steam table Overstocked Mashed potatoes 128F hot holding Expo steam table queso 101F hot holding . Per operator both products stored for approximately 1 hour, operator moved items to be reheated to 165F++ Corrective Action Taken Warning - From follow-up inspection 2026-03-11: Cheese sauce 90F hot holding overstocked stored for approximately1 hour operator moved to be reheated to 165F++Admin Complaint Admin Complaint

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled soiled container at dish area and then handled clean container of chips, equipment handle and scoop without washing hands. Operator discussed with employee who then washed hands. Corrected On-Site

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At prep area; house made buttermilk ranch (50F - Ambient Cooling 11:15/50F 11:50am). Operator stated prepared 20 minutes prior, cooling at room temperature, moved to walk-in cooler, unstacked to facilitate faster cooling. Corrective Action Taken Corrective Action Taken

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched broom and dust pan while sweeping floor at expo line and then handled clean cups and ice scoop while preparing drinks for customers without washing hands. Operator discussed with employee who then washed hands. Corrected On-Site

High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Server removed soiled dishes from table, carried to dish area and then went to expo line and handled clean plates of food to serve to customers without washing hands. Operator discussed with employee who then washed hands. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line Drawers under grill; raw steak (47F - Cold Holding); raw hamburger (49F - Cold Holding). Operator stated not prepared or portioned today, held in cooler 2 hours, added bags of ice. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At expo line steam table; chicken enchilada soup (118F - Hot Holding). Operator stated soup was reheated prior to being placed in steam table, held for 1 hour, moved to be reheated to 165F. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At salad make top cooler; cut tomatoes (50F - Cold Holding). Operator stated not prepared or portioned today, cooler in defrost at wrong time of day,being held in cooler 1 hour, moved to walk-in cooler. At Cook line drawers under middle make top; cooked ribs (46F - Cold Holding). Operator stated not prepared or portioned today, being held in cooler less than 2 hours, moved to walk-in cooler. Corrective Action Taken

Basic - Bowl or other container with no handle used to dispense food. At cooked pasta storage container; bowl used to dispense pasta. Operator removed. Corrected On-Site Repeat Violation

Basic - Stored food not covered. At bar; ready to eat drink garnishes stored uncovered. Operator covered. Corrected On-Site

High Priority - Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At walk-in cooler; canned black beans with house made salsa (50°F - Ambient Cooling); Operator stated black beans opened/combined with house made salsa yesterday and held in walk-in cooler overnight, did not reach 41°F within 4 hours. See Stop Sale.

High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At walk-in cooler; canned black beans with house made salsa (50°F - Ambient Cooling); Operator stated black beans opened/combined with house made salsa yesterday and held in walk-in cooler overnight, did not reach 41°F within 4 hours. See Stop Sale.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line steam table; mashed potatoes (96°F - Hot Holding); Operator stated item reheated prior to being placed in steam table 1 hour prior, moved to be reheated to 165°F. Corrective Action Taken

Basic - Bowl or other container with no handle used to dispense food. Portion cup with no handle used to dispense bbq sauce. Operator removed. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At cook line; employee beverage container sitting on table in front of steam table. Operator removed. Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. chili 44 in the center 43 around the edges cooling tightly sealed in plant bag. Cooling 15 and half hours based on label

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. chili 44 in the center 43 around the edges cooling tightly sealed in plant bag. Cooling 15 and half hours based on label

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. Chlorine 0 ppm. Tested twice. Advised to use three compartment sink to sanitize the dishwasher. Repeat Violation Admin Complaint

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 live on dry food storage wire rack in dry food storage room.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. S.Maid ultra pasteurized coffee creamer58 f in a container stored on top of containers in top section of flip top reach in cooler section under the lid at server station. As per manager less than 2 hours in that section. Manager discarded Corrective Action Taken

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing on 3 hose bibbs on splitter at mop sink.

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. chili 44 in the center 43 around the edges cooling tightly sealed in plant bag. Cooling 15 and half hours based on label

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

Basic - Carbon dioxide/helium tanks not adequately secured. All 3 tanks in dry food storage area.

Basic - Current Hotel and Restaurant license not displayed. Posted license expired on 12/01/2020. License current in the system

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 at 0ppm. Operator attempted to prime sanitizer. Sanitizer will not prime. Operator called for service Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun soiled at bar. Operator cleaned and sanitized Corrected On-Site

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed at multiple lights throughout. Discussed with operator

Basic - Standing water in bottom of reach-in-cooler. Observed at 1 door flip top at chip station

Intermediate - No quaternary chemical test kit provided when using sanitizer at three-compartment sink or wiping cloths. Operator states he has ordered them but has been waiting for them to arrive.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee phone, bad, and sweater stored on prep table at bar. Operator removed items. 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. Observed a shallow container with cooked onions at (50°F cold holding )stored inside flip top cooler across from flat top grill. Observed a container with cooked shrimp at (70°F cold holding) stored right next to oven on cook line. Per operator all products stored since yesterday. Per operator products not prepared or portioned today. Operator discarded. See stop Sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed a shallow container with cooked onions at (50°F cold holding )stored inside flip top cooler across from flat top grill. Observed a container with cooked shrimp at (70°F cold holding) stored right next to oven on cook line. Per operator all products stored since yesterday. Per operator products not prepared or portioned today. Operator discarded. See stop Sale.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Also soda gun dispenser at bar area. Repeat Violation

Basic - Equipment in poor repair. Walk-in cooler door does not closed by itself. Gaskets appears damaged

Basic - Floor tiles missing and/or in disrepair and/or in disrepair Right in front of fryers station .

Basic - Left over food stored above dry pastas on dry storage area. Operator discarded Corrected On-Site

Basic - Light shield damaged/in disrepair.inside walk-in cooler right above product Repeat Violation

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Observed a container with unwashed onions stored above a container with sliced and washed onions inside walk-in cooler. Operator stored properly Corrected On-Site