CHILI'S GRILL & BAR #349

Intermediate - Food-contact surface soiled with food debris. Small white cutting boards stained

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 100 ppm, corrected to 200 ppm. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on cooks stained with food buildup. Operator replaced cutting board. Corrected On-Site

Basic - Employee with no beard guard/restraint while engaging in food preparation. Cooks put beard guards on Corrected On-Site

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer bucket by dish area at 0ppm, employee refilled sanitizer bucket now at 200ppm Corrected On-Site

High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Ware washing chlorine 200+ppm. Operator has stopped use of the dish machine until the ppm is in proper range. Corrected to 75ppm Corrected On-Site

Basic - Floor area(s) covered with standing water. Rear of kitchen next to walk in cooler

Basic - Floor soiled/has accumulation of debris. Cook line prep areas and storage areas

Basic - Hole in or other damage to wall. Damage to wall in seating area near restrooms and at window sill of to go area. Operator stated that the establishment is being treated for termites.

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Handles of scoop touching shredded cheese. Operator moved handle Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles containing food removed from its original container is not labeled with common name.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked chicken (134F - Hot Holding) in hot holding unit on cook line, voluntarily discarded Corrective Action Taken

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Open bottle of power aide in walk in cooler on shelf above food, manager removed drink Corrected On-Site

Basic - Lower conveyor oven has accumulation of black substance/grease/food debris.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drink in two door reach in cooler on line. Item removed. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle filled with yellow liquid on storage shelf Corrected-observed employee label Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drinks stored on prep table on cookline Corrected-observed employee place on bottom shelf Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed phone charge stored on prep table Corrected-observed employee remove from prep table Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Observed employee preparing food with no hair restraint on Corrected-observed employee place hair net on hair Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezerice build up inside reachin freezer on cookline

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ribs in drawer under reach in cooler 46°F. Manager put items on ice. Corrective Action Taken

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink next to slicer at prep area. Manager removed. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Discussed proper air drying and ware washing with manager.

Basic - Floor tiles missing and/or in disrepair and/or in disrepair on cook line.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of grill soiled.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall soiled by hand sink by fryers. Floor soiled throughout kitchen. Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Hood filters.

Basic - Water leaking from pipe and/or faucet/handle. Leaking pipe at triple sink and hand sink in bar.

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. <100ppm. Manager fixed to 200ppm. Corrected On-Site