CHILI'S

Observed potentially hazardous TCS foods improper cold holding above 41F in prep top coolers (blue cheese dressing 54F, cupped pico de gallo 48F, cupped sour cream 44F, bacon/sauteed onion mix 48F). CA: Cold held TCS foods shall maintain an internal temperature of at least 41F or below. COS: PIC chose to discard cupped pico and sour cream, blue cheese dressing and bacon/onion mix were out of temperature for less than 4 hours and were moved to rapidly cool.

Observed sauteed onions stored in the prep top cooler that did not cool from 135F to 70F within 2 hours. Per label and discussion with employee, onions were cooked at 11am and at 2:15pm were 94F. CA: Cooked time/temperature control for safety food shall be cooled within 2 hours from 135F to 70F. COS: PIC discarded onions. Discussed proper methods of cooling.

Observed the majority of the clean pans and food containers stacked wet on the clean dish storage rack. CA: Clean equipment and utensils shall be stored in a self-draining position that allows air drying.

Observed interior of bulk ice machine and interior of server station ice bin with excessive black slime-like build up. CA: Equipment food-contact surfaces and utensils shall be clean to sight and touch

Observed cooked whole jalapenos in reach-in cooler drawer with no date mark. Staff stated they were probably cooked the day before but could not determine. CA: refrigerated, ready-to-eat, and time/temperature control for safety foods prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. COS: PIC discarded the pan of jalapenos

Observed employee drink stored on prep top. CA: Discussed with PIC, drink was moved. Educated on employee drinks and designated areas.

Observed employee plating food (egg rolls) bare handed. CA: Discussed with PIC, employee placed gloves on. Educated on glove use, bare hand contact, and when to wash hands.

Observed potentially hazardous TCS food (cooked ribs) not properly cold holding in RIC drawer on cook line. CA: Discussed with PIC, ribs had been pulled from WIC and in cooler drawer for less than 4 hours. Ribs were moved to freezer to rapidly cool.

Observed sanitizer bucket stored on prep top. CA: Discussed with PIC, sanitizer bucket was moved to bottom shelf away from food or equipment.

Observed employee prepping/plating food without proper beard restraint. CA: Discussed with PIC, any employee prepping or cooking food items with a beard longer than 1/2 inch must wear a proper beard restraint.

Observed three sanitizer cloths stored on prep table. CA: Discussed with PIC, sanitizer cloths should be stored submerged in sanitizer solution, and not on prep areas in order to prevent contamination of food items.

Observed food prep employee with water bottle sitting on the line. CA: Discussed with PIC need o have employee drinks in single use cup with lid and straw and where to place employee drink to prevent contamination. PIC discarded water bottle

observed Handwash sink in dish not accessible for employee use at all times, due to large container obstructing the sink. CA: Discussed with PIC about only using hand sink for washing hands and keeping it free from debris to allow continuous access.

Observed food prep employee not wearing the proper hair restraint. CA: PIC will have expo person/food runner wear hair restraint

Observed sanitizer bucket sitting on table with togo boxes next to prep top cooler. Observed sanitizer bucket sitting on the floor under a prep table. CA: Discussed with PIC that all sanitizer buckets must be 6" off floor and placed to prevent contamination of food service items. PIC moved buckets

Observed potentially hazardous food (Raw Hamburger Patty) and cilantro sauce cold held above 41 degrees Fahrenheit. CA: Since hamburgers were out of temp less than 4 hours, PIC placed meat inside of walk-in cooler to rapidly cool. PIC discarded cilantro sauce.

Observed employee place the top hamburger bun on the finished burger with bare hand - directly touching the ready to eat bun. CA: Cook immediately discarded the bun and prepared a new bun for the burger. Instructed employee to not touch ready to eat foods with bare hands.

Observed dirty dishes stored as clean: dirty spoons next to the ice cream dipping station and dirty pans on the shelving rack next to the dish machine. CA: Dirty dishes were immediately moved to the wash room to be rewashed. Instructed PIC to have employees verify that dishes are clean and fully dried before moving them to the storage shelf.