CHILI'S GRILL & BAR

Observation: Observed TCS foods (sliced cheese 47 degrees Fahrenheit, sliced cheese 48 degrees Fahrenheit) cold-holding in prep top cooler on the main service line. CA: TCS foods must be cold held at 41 degrees Fahrenheit or below. COS: The CFSM chose to discard all cheese cold-holding above 41 degrees Fahrenheit. Multiple reference temperatures were taken to ensure proper cooler functionality.

Observation: Observed single-use cup used to scoop pasta stored in a container in a prep top cooler on the main service line. CA: In use utensils must be stored with the handle above the food line. COS: The single-use cup was discarded. An approved scoop with a handle maintained above the food line will be used to scoop pasta.

Observed handwash sink in dish area blocked by a mop bucket. Corrective Action: Discussed keeping handwash sinks available for use at all times with PIC. PIC moved mop bucket and will educate employees.

Observed food debris in handwash sink in main kitchen area. Corrective Action: Discussed approved uses for handwash sink - a handwashing facility may not be used for purposes other than handwashing. PIC will educate employees.

Observed residue accumulation on bottom of shelving over food prep space on main cook line. Corrective Action: Discussed cleaning methods and frequency of nonfood contact surfaces with PIC. PIC will have area cleaned and increase the cleaning frequency. This will be rechecked by the Health Department.

Observed an accumulation of food debris on the interior of a reach in cooler located on the main prep line. Corrective Action: Discussed cleaning frequency of cooler interior. PIC will have cooler cleaned. This will be rechecked by the Health Department.

Observed food product stored directly on floor in walk in freezer. CA: PIC had product moved to shelving inside walk in freezer. PIC will ensure all product is at least 6 inches off the floor.

Observed potentially hazardous TCS foods cold held at greater than 41 degrees Fahrenheit. Observed raw chicken cold held at greater than 41 degrees Fahrenheit in reach in cooler on cook line. CA: Discussed proper cold holding temperatures with PIC. Observed that the front of the cooler drawer was bent, preventing it from properly closing. It was determined that some chicken stored in the drawer was kept overnight and some had been recently moved from walk in cooler (out less than 1 hour). The chicken that had been stored overnight was discarded while the other chicken was moved to the walk in to be properly cooled down. PIC will have cooler serviced and will not use cooler drawer to store TCS foods until rechecked by the Health Department.

Observed potentially hazardous TCS foods cold held at greater than 41 F. Observed TCS foods cold held at greater than 41 F across multiple coolers. CA: Discussed proper cold holding temperatures with PIC. It was determined that TCS foods in Reach In cooler (Ribs 47F, Chicken 46F, Pasta 47F) had been in cooler overnight, PIC discarded all out of temp TCS foods. It was determined that TCS food (Raw Chicken 44F) in other Reach In cooler were moved there less than 4 hours prior and were moved to walk in to be rapidly recooled. PIC will not use either cooler until they have been serviced by a certified technician and rechecked by the Health Department.