CHILI'S GRILL & BAR

Observed Garlic Butter being held using time as a public health control exceeding the 4 hour time frame. Ensure time as a public health control is monitored and food items being held under this control are discarded after 4 hours. PIC immediately discarded Garlic Butter during the inspection. New Violation. cos.

Most recent inspection report was not posted in the facility but one that had a higer score. 511-6-1.02(1)(d) - Displaying of the Inspection Report (C)

1. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away.

The most current inspection report shall be prominently displayed in public view at all times

Note: PIC will post new inspection immediately.

Observed there to be an accumulation of a black, mold-like substance in the ice machine. Equipment food-contact surfaces and utensils shall be clean to sight and touch. PIC to drain, wash, rinse and sanitize ice machine at COB.

Observed five containers of TCS foods, located in the walk-in cooler, to have an expiration date of 8-10-2025. Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 4 and 5 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. COS: All food items were voluntarily discarded during the inspection.

Observed raw chicken and raw salmon cooling in the walk-in cooler while tightly covered. Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled:

(i) Placing the food in shallow pans; Pf

(ii) Separating the food into smaller or thinner portions; Pf

(iii) Using rapid cooling equipment; Pf

(iv) Stirring the food in a container placed in an ice water bath; Pf

(v) Using containers that facilitate heat transfer; Pf

(vi) Adding ice as an ingredient; Pf or

(vii) Other effective methods. Pf

2. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be:

(i) Arranged in the equipment to provide maximum heat transfer through the container walls; and

(ii) Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. COS: Food items located in the walk-in cooler were voluntarily uncovered, during the inspection, to ensure proper cooling would occur. See temperature log for cooling curve.

Observed several gaskets and reach-in units, located on the cook-line, to have an accumulation of food debris. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. COS: PIC instructed 3 different crew members to clean the gaskets and reach in units. All started cleaning during the inspection.

Observed several personal drinks in bottles and reusable cups throughout kitchen.

Employees 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.

Note: PIC immediately picked up all personal cups and put them in designated areas. PIC will ensure that no personal drinks are kept in kitchen area except for drinks in disposable cups with straws and lids.

Observed inspection from 6/8/2023 posted instead of the most recent inspection from 12/27/2023

The most current inspection report shall be prominently displayed in public view at all times

Note: PIC will post new inspection immediately.

Observed box of limes with accumulation of mold in walk-in cooler.

Condition. Food shall be safe, unadulterated, and honestly presented.

Note: PIC immediately discarded adulterated food.

Observed TCS food items with no expiration date inside the walk in refrigeration unit. 511-6-1.04(6)(g) - Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking (Pf) (g) Ready-to-Eat Time/Temperature Control for Safety Food, Date Marking

1. Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 4 and 5 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. P Note: all food items were voluntarily discarded during the inspection.

A spray bottle was observed in the bar area with no label. According to the manager the spray bottle contained Sanitizer.

511-6-1.07(6)(a) - Original Container-ID Info (Pf) (a) Original Containers, Identifying Information. Containers of poisonous or toxic materials shall bear a legible manufacturer's label. Pf. Note: Spray bottle was immediately labelled during the inspection.