CHILI'S GRILL AND BAR

Observed gnat and fruit fly activity at the bar. CA: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by: Routinely inspecting incoming shipments of food and supplies; Routinely inspecting the premises for evidence of pests; Using methods, if pests are found, such as trapping devices. Eliminating harborage conditions.

Please provide proof of pest control to Keyandra.Turner1@dph.ga.gov.

Observed dishes stored as clean but stacked wet.

Equipment, Utensils, Linens, and Single-Service and Single-Use Articles.

1. Except as specified in paragraph 4 of this subsection, cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored:

(i) In a clean, dry location;

(ii) Where they are not exposed to splash, dust, or other contamination; and

(iii) At least 6 inches (15 centimeters) above the floor. 2. Clean equipment and utensils shall be stored as specified under paragraph 1 of this subsection and shall be stored:

(i) In a self-draining position that allows air drying; and

(ii) Covered or inverted.

Discussed PIC to stack dishes in a way to properly air dry before stacking.

Observed multiple Time/Temperature Control for Safety foods held greater than 41 degrees Fahrenheit.

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, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P

COS- PIC volutarily moved TCS items to cooler and ice baths.

Observed interior and exterior of pans with food debris stacked as clean in main kitchen.

Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf.

PIC removed unclean dishes from shelf and moved them to dish wash sink to be properly washed.

Observed quat sanitizer solution in buckets held below 200 ppm+.

Cloths in-use for wiping counters and other equipment surfaces shall be:

(i) Held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n);

Observed scoop handle in direct contact with ice.

CA: Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container

Discussed with PIC that ice scoop handles shall be stored handle up outside of ice or in a proper scoop holder.

COS: PIC removed ice scoop.

Observed dishes stored as clean but stacked wet.

Equipment, Utensils, Linens, and Single-Service and Single-Use Articles.

1. Except as specified in paragraph 4 of this subsection, cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored:

(i) In a clean, dry location;

(ii) Where they are not exposed to splash, dust, or other contamination; and

(iii) At least 6 inches (15 centimeters) above the floor. 2. Clean equipment and utensils shall be stored as specified under paragraph 1 of this subsection and shall be stored:

(i) In a self-draining position that allows air drying; and

(ii) Covered or inverted.

Discussed PIC to stack dishes in a way to properly air dry before stacking.

Observed no hand soap at the hand sink located at the bar. Ca: Handwashing Cleanser, Availability. Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap.

Observed food handlers wearing hand/wrist jewelry at the time of the inspection. Observed food handler wearing a watch prepare drinks and scoop ice. Ca: Jewelry. 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. Person in charge instructs kitchen staff and food handler to remove hand/wrist jewelry.

Observed scoop handle being stored directly on top of cooked pasta penne noodles at the time of the inspection. Ca: In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon. COS person in charge stores handle upright.