CHILI'S GRILL & BAR #636

Observed several food items cold holing in prep/grill area in coolers above 41F in main kitchen (See asterisks).

C/A: All TCS foods which are cold held must be maintained at 41F and below.

COS: Food out of temperature less than 4-hours per PIC; food placed in WIF to rapidly cool to 41F-see temperature section.

Observed chicken tenders stored in hot table hot holding at below 135F in prep/grill area of main kitchen (**see asterisks).

C/A: All TCS foods hot held must be maintained at 135F and above.

COS: Chicken tenders reheated to above 165F; see temperature section.

Observed clean wet dishes stacked and wet nested along dish rack in ware washing area of main kitchen.

C/A: After cleaning and sanitizing, equipment and utensils:

1. Shall be air-dried or used after adequate draining before contact with food; and

2. May not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry.

1. Observed ceiling and fan grates of WIC in main kitchen soiled with dirt and debris.
2. Observed shelving above and below heat lamp serving line in prep/grill area and server area heavily soiled with accumulated food residue and splatter.
3. Observed chip machine in server area near door heavily encrusted with food residue and deposits.
4. Observed microwaves (3) heavily soiled with food splatter and debris in main kitchen.

C/A: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

Notice of violation will be issued if violations are observed for the 3rd consecutive inspection.

1. Observed employee coats and purses stored on dry storage shelving in contact with boxes of single use foil sheets and salt.
2. Observed employee bag and jacket stored on lower shelving in contact with packaged straws in server area under counter.

COS: Lockers or other suitable facilities shall be provided and used for the orderly storage of employees' clothing and other possessions.

COS: Employee belongings stored in office.

Observed several food items cold holing in main kitchen and along front food service area of main kitchen at above 41F (see asterisks).

C/A: All TCS foods which are cold held must be maintained at 41F and below.

COS: Food discarded (blue cheese, ranch, eggrolls, etc.) and other food items ice bathed.

1. Observed ceiling and fan grates of WIC in main kitchen soiled with dirt and debris.
2. Observed shelving above steamtables and coolers in main kitchen heavily soiled with dirt and food residue.
3. Observed standing water in prep top unit in main kitchen near 3-compartment sink.
4. Observed microwaves (3) heavily soiled with food splatter and debris in main kitchen.

C/A: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

Observed several food items cold holing in main kitchen and along front food serivce area of main kitchen at above 41F (see asterisks).

C/A: All TCS foods which are cold held must be maintained at 41F and below.

COS: Food discarded (wings) and other food items moved to cold holding unit or put in small portions to facilitate cooling.

Observed large metal container of raw shrimp defrosting in stagnant water in 3-compartment sink in main kitchen.

C/A: Time/temperature control for safety food shall be thawed:

1. Under refrigeration that maintains the food temperature at 41°F (5°C) or less; or

2. Completely submerged under running water:

(i) At a water temperature of 70°F (21°C) or below,

(ii) With sufficient water velocity to agitate and float off loose particles in an overflow, and

(iii) For a period of time that does not allow thawed portions of ready-to-eat food to rise above 41°F (5°C), or

(iv) For a period of time that does not allow thawed portions of a raw animal food requiring cooking to be above 41°F (5°C), for more than 4 hours including:

(I) The time the food is exposed to the running water and the time needed for preparation for cooking, or

(II) The time it takes under refrigeration to lower the food temperature to 41°F (5°C);

3. As part of a cooking process if the food that is frozen is:

(i) Cooked as specified under subsections (5)(a)1 or 2 or (5)(b) of this Rule, or

(ii) Thawed in a microwave oven and immediately transferred to conventional cooking equipment, with no interruption in the process; or

4. Using any procedure if a portion of frozen ready-to-eat food is thawed and prepared for immediate service in response to an individual consumer's order.

COS: Water removed and food placed in WIC.

OBSERVED 2 CONTAINERS OF BRISKET, JALAPENO PORK SAUSAGE AND PENNE PASTA COLD HOLDING ABOVE 41F IN WIC IN MAIN KITCHEN. OBSERVED PORK RIBS COLD HOLDING ABOVE 41F IN PREP TOP COOLER 3 IN MAIN KITCHEN. OBSERVED SOUTHWEST EGG ROLLS COLD HOLDING ABOVE 41F IN PREP TOP COOLER 2 IN FRY PREP AREA.

C/A: ALL TCS FOODS COLD HOLDING SHALL BE MAINTAINED AT 41F OR BELOW

COS: ALL FOOD DISCARDED

OBSERVED PENNE PASTA NOT COOLING AT THE PROPER RATE AND TEMPERATURE TO ENSURE IT REACHES 41F WITHIN 4 HOURS

C/A: TCS FOODS SHALL COOL AT A RATE THAT ENSURES IT COOLS FROM 70F TO 41F WITHIN 4 HOURS

COS: PENNE PASTA PLACED IN FREEZER TO CONTINUE COOLING PROCESS

OBSERVED BRISKET STORED IN WIC WITH NO DATE MARKING AND NO KNOWN DATE OF PREPARATION. OBSERVED SLICED TOMATOES STORED IN PREP TOP COOLER IN FRY PREP WITH NO DATE MARKING AND NO KNOWN DATE OF PREPARATION.

C/A: ALL TCS FOODS HELD FOR OVER 25HRS SHALL BE DATE MARKED WITH THE DATE IT WAS OPENED/PREPPED/COOKED TO ENSURE A 7 DAY SHELF LIFE

COS: FOOD DISCARDED