Chili's Grill & Bar

Observed allergy awareness training without 9 major food allergens listed (missing sesame). Advised PIC that employees shall be properly trained in food safety, including food allergy awareness, as it relates to their assigned duties. Food allergy awareness includes describing foods identified as major food allergens and the symptoms that a major food allergen could cause in a sensitive individual who has an allergic reaction. Advised PIC to include all 9 major food allergens and to retrain employees.

Observed food contact surface of interior of the bulk ice machine stored as clean with black mold-like substance. Advised PIC that equipment food-contact surfaces and utensils shall be clean at any time during the operation when contamination may have occurred. COS: PIC had food employee empty bulk ice machine and the interior.

Observed leak at piping at the handwashing sink near the dish machine. Advised PIC that a plumbing system shall be repaired according to law and maintained in good repair. Advised PIC to have handwash sink repaired.

Observed coats stored on top of boxes of soda dispensers at the dry storage area. Advised PIC that Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utensils, linens and single-service and single-use articles cannot occur. Advised PIC that all personal belongings would need to be relocated to the designated area.

Observed food employee touch face and handle dirty utensil than proceeded to prepare drink at the main kitchen area. Also observed food employee touch collar of shirt and proceeded to prepare burger with clean spatula. Advised PIC Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles. COS: Had food employees wash hands at the designated handwash sink.

Observed food employee eat fries while in the prep area of the kitchen. Advised PIC mployees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. However, drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee’s hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles will be allowed. COS: Food employee cease eating in prep area of the kitchen.

Observed multiple containers of foods (croutons, bacon bits, and tortilla strips) stored uncovered on the cookline. Also observed slice of cake stored uncovered in the RIC of the main kitchen area. Advised PIC storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination. Advised PIC to cover all food items in the kitchen area.

Observed raw chicken and raw beef patty thawing on speed rack at room temperature. Advised PIC time/temperature control for safety food shall be thawed: Under refrigeration that maintains the food temperature at 41°F (5°C) or less. COS: Food employee placed speed rack of raw chicken and raw beef patties in the WIC for proper thawing.

Observed multiple employees preparing food with watches and bracelets. Advised PIC except for a plain ring such as a wedding band food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food. Advised PIC to have all food employees to remove bracelets and watches while handling clean utensils and preparing food.

Observed insect control device over prep area near speed rack station. Advised PIC Insect control devices that are used to electrocute or stun flying insects shall be designed to retain the insect within the device. Insect control devices shall be installed so that: the devices are not located over a food preparation area; and dead insects and insect fragments are prevented from contact with exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use article. Advised PIC to remove insect control device to an area not located near prep areas of the kitchen.

Observed multiple employees drink beverage without a lid and a straw at the service line near the heat lamp. Advised PIC mployees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. However, drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee’s hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles will be allowed. COS: PIC had employees discard employee beverages.

Observed food contact surfaces of multiple microwaves stored as clean with old food debris and residue. Advised PIC that equipment food contact surfaces and utensils shall at any time during the operation when contamination may have occurred. Advised PIC to increase the cleaning frequency of microwaves.

Observed chemical bottles stored uncovered throughout the dining area and kitchen. Advised PIC Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. Advised PIC to label all chemical bottles with its common name.

Observed chemical sanitizer bucket on prep table. Advised PIC poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles by: separating the poisonous or toxic materials by spacing or partitioning. COS: Had PIC relocate chemical sanitization bucket.

Observed insect control device over prep area, prep top cooler. Advised PIC Insect control devices that are used to electrocute or stun flying insects shall be designed to retain the insect within the device. Insect control devices shall be installed so that: the devices are not located over a food preparation area; and dead insects and insect fragments are prevented from contact with exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles.

Observed raw chicken and raw beef patty thawing on speed rack at room temperature. Advised PIC time/temperature control for safety food shall be thawed: Under refrigeration that maintains the food temperature at 41°F (5°C) or less.

Observed visible light entry at back door of facility. Advised PIC outer openings of a food service establishment shall be protected against the entry of insects and rodents by: Solid, self-closing, tight-fitting doors.

Upon Arrival, Observed 2024 permit posted in public display. Advised PIC permit shall be posted in the food service establishment that is conspicuous to consumers.

Observed prep top unit door and cold well handle in disrepair. Advised PIC equipment shall be maintained in a state of repair.

Observed interior of reach in cooler and prep top cooler with severe food debris and accumulation. Observed rack for plastic lids with accumulated dust. Advised PIC nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Observed personal jacket stored next to multiple boxes of crackers at service line. Advised PIC lockers or other suitable facilities shall be provided and used for the orderly storage of employees' clothing and other possessions.

Observed expired bodily fluid clean up kit dated: 11/2023 at time of inspection. Advised PIC Responding To Contamination Events. A food establishment shall have procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter.

Observed multiple ice bins throughout main kitchen and bar area uncovered. Also observed uncovered lime and lemon at bar area. Advised PIC Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination.

Observed multiple interior food-contact surfaces of microwaves with debris and residues. Advised PIC Equipment food-contact surfaces and utensils shall be cleaned: at a frequency specified by the manufacturer; or absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold.

Observed multiple bins of cooked pasta cooling tightly covered in walk-in-cooler. Advised PIC loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. COS: Had PIC loosely uncover all items for proper cooling.

Observed multiple employees and food handlers without any proper hair restraint throughout the facility. Advised PIC Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch.

Observed food employee prepping food with bracelet. Advised PIC Except for a plain ring such as a wedding band food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food.

Observed food-contact surfaces of ice lid (under side of panel) with debris and residues. Advised PIC Equipment food-contact surfaces and utensils shall be clean to sight and touch.

Observed multiple microwaves interior food contact surface with old food debris. Advised PIC the equipment is cleaned at a frequency necessary to preclude accumulation.

Observed multiple employees and food handlers without any proper hair restraint throughout the facility. Advised PIC Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch.

Observed food handler adjust hat and glasses with bare hands, then put on gloves and handle bread without handwashing step before engaging in food preparation. Also, observed food handler pick up item from the floor place in trash bin and then return back to prepping food. Advised PIC Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles After touching bare human body parts other than clean hands and clean, exposed arms, After engaging in other activities that contaminate the hands. COS: Had food handler discard bread (4 slices) and had food handler cease preparation of food and wash hands.

Observed multiple boneless chicken wings and chicken tenders hot holding below 135F. Advised PIC Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above. COS: Had PIC reheat out of temperature items for proper hot-holding.

Observed multiple white staining along metal panel interior of ice machine unit, and stains on interior wall of ice machine unit. Advised PIC to increase cleaning frequency has deemed necessary.

Observed chemical ware washer dish machine not meeting adequate chemical range, also not reaching temperature range 160F+ in the main kitchen. Advised PIC chemical ware washer concentration shall be within adequate range (50 ppm to 100 ppm), CA: Discussed with PIC to utilize 3-compartment sink.

Observed multiple containers of buttermilk ranch (3) and fajita bowls (7) cooling tightly covered in prep-top cooler. Advised PIC Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. COS: Had PIC loosely uncover all items for proper cooling.

Observed prep-top cooler unit with ambient air temperature of 46F and warmer unit with an ambient temperature of 128F. Advised PIC Ambient air temperature, water pressure, and water temperature measuring devices shall be maintained in good repair and be accurate within the intended range of use.

Observed multiple TCS items (multiple containers of cooked pasta and Cajun chicken strips) which did not properly cool within a 6-hour timeframe. PIC stated that item were prepared over the weekend. Advised PIC to discard multiple containers of cooked pasta and Cajun chicken strips.

Observed high temp dish machine not meeting adequate temperatures in the main kitchen. Advised PIC to have high temp dish machine serviced and to utilize 3-compartment sink. Observed sanitizer buckets in main kitchen and bar area measuring at 100 ppm Quat. Advised PIC that when using quat as a sanitizer, the concentration range shall be between 200-300 ppm. COS: PIC remade sanitizer buckets to readd 300 ppm quat.

Observed leak at handwash sink at bar area. Advised PIC to call maintenance to repair leak at handwash sink at the bar area.