CHILI'S

Observed reduced oxygen fish that bears a label indicating that it is to be kept frozen not removed from the reduced oxygen environment prior to its thawing and/or immediately upon completing its thawing, using procedures of completely submerging in cold running water. COS: Food employee removed salmon portions from vacuumed bag.

Observed several clean trays/bowls stacked/stored wet. 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. COS: PIC rearranged containers to be air dried.

Biohazard spill clean-up kit (EPA # 1839-83) has been expired.

A food establishment shall have an EPA registered disinfectant effective against Norovirus available on-site at the food service establishment when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. COS: CFSM was provided with DPH vomit/clean up poster to be used with chlorine and placed an order to purchase Biohazard -spill clean up kit.

Observed employee ( dishwasher) with no beard guard/restraint. Employees preparing or handling food and food contact surfaces 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. COS: Employee put on beard net.

Large accumulation of dust on air vents above dishmachine area. Clean more often to prevent physical contamination if large accumulation of dust is present.

Cellphone laying on top of dishmachine while being used, airpod and cellphone stored in a hotel pan on top of prep top cooler at fryer's station. Keep personal items stored away from food handling/ food contact storage areas. COS: Person in charge removed items to break area.

Half consumed open drink cups on prep table at expo area, drink in coffee mug stored over prep top cooler at breading station. Drinks may be in the kitchen if in a single service (disposable) cup with a secure lid and a straw and stored to prevent any possible contamination of food/food contact surfaces. COS: Person in Charge voluntarily discarded drinks.

Cellphone laying on shelving unit for cleaned kitchenware, air pods stored on top of cooler in breading station. Keep personal items stored away from food handling/food storage areas. COS: Person in charge removed items to break area.

511-6-1.05(7)(c) - Cooking & Baking Equipment (C) (c) Cooking and Baking Equipment.

1. The food-contact surfaces of cooking and baking equipment shall be cleaned at least every 24 hours. This subsection does not apply to hot oil cooking and filtering equipment if it is cleaned as specified under subsection (7)(b)3(v) of this Rule.

2. The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. Note: Observed accumulation of food and door seals of 3 microwaves in main kitchen. PIC made aware and will ensure they are cleaned every 24 hours.

511-6-1.05(2)(x) - TMD, Located in Refrigerators/ Hot Holding (Pf, C) (x) Temperature Measuring Devices.

1. In a mechanically refrigerated or hot food storage unit, the sensor of a temperature measuring device shall be located to measure the air temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot food storage unit.

2. Except as specified in paragraph 3 of this subsection, cold or hot holding equipment used for time/temperature control for safety food shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display. Note: No thermometers were observed affixed in the RICs on the cook line and prep areas. PIC placed a thermometer in two of the units and will order more so each cooler has a thermometer to measure the ambient temperature of the unit.

One gallon of milk in cooler of expo area past expiration/use by date of 01/05/2024. Use or discard milk by date on container. COS: Voluntarily discarded.

Food handler working at grill station without hair restraint. Employees preparing or handling food shall use effective, clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority and worn properly to restrain loose hair. COS Food employee put on hat .

Half consumed bottle of water on prep top table while food handler portioning cooked chicken, unopened can of red bull inside cooler in main kitchen. Drinks may be in the kitchen if in a single service (disposable) cup with a secure lid and a straw and stored to prevent any possible contamination of food/food contact surfaces. COS: Person in Charge voluntarily discard drinks.

Food handler wearing watch while frying tortillas. The only jewelry that may be worn on hands or lower arms while prepping food is a plain ring such as a wedding band. COS: Food handler removed watch.

Cellphone and keys on prep table while food handler is portioning cooked chicken. Keep personal items stored away from food handling/food storage areas. COS: Person in charge removed items to break area.