Chili's Bar & Grill

Observed an employee drink stored above the food storage area. PIC discarded the drink and will instruct employees to store personal drinks in a designated area below food and food contact surfaces.

511-6-1.03(5)(k)1&2 - Eating, Drinking, or Using Tobacco (C) (k) Hygienic Practices.

1. Employees shall not use any form of tobacco products, or electronic devices that simulate tobacco smoking, while engaged in food preparation or service, nor while in areas used for equipment or utensil washing and storage, food preparation or food storage. Employees shall only use tobacco products or electronic devices that simulate tobacco smoking in approved designated areas.

2. 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.

Observed employees not wearing proper hair and beard restraints. PIC corrected on site by obtaining a hair and beard restraint for cook.

1. Employees preparing or handling food 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.

2. This does not apply to employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food, clean utensils and linens and unwrapped single-service and single-use articles.

Observed employee with no hair restraint.

Observed ready to eat food (Garlic Bread) stored horizontally next to raw salmon and raw shrimp in the low boy reach in cooler. PIC advised that it was a standard procedure that was recently approved by the Quality Assurance team and implemented. PIC could not provide written approval. As a result, PIC was required to remove the garlic bread and instructed to not store ready to eat with raw TCS foods. PIC corrected on site.

Observed an employee drink with a lid and straw stored next to a box of salt in the serving area. CA- PIC discarded the drink and will instruct employees to store personal drinks in a designated area below food and food contact surfaces.

511-6-1.03(5)(k)1&2 - Eating, Drinking, or Using Tobacco (C) (k) Hygienic Practices.

1. Employees shall not use any form of tobacco products, or electronic devices that simulate tobacco smoking, while engaged in food preparation or service, nor while in areas used for equipment or utensil washing and storage, food preparation or food storage. Employees shall only use tobacco products or electronic devices that simulate tobacco smoking in approved designated areas.

2. 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.

Observed cooked TCS food not covered in the hot well including Mac and cheese and queso. PIC corrected on site by adding lids to protect the food from potential contamination.

511-6-1.04(4)(q) - Food Storage (C) (q) Food Storage.

1. Except as specified in paragraphs 2 and 3 of this subsection, food shall be protected from contamination by storing the food:

(i) In a clean, dry location;

(ii) Where it is not exposed to splash, dust, or other contamination; and

(iii) At least 6 inches (15 cm) above the floor.

2. Food in packages and working containers may be stored less than 6 inches (15 cm) above the floor on case lot handling equipment if the equipment can be moved by hand or by conveniently available apparatuses such as hand trucks and forklifts.

3. Pressurized beverage containers, cased food in waterproof containers such as bottles or cans, and milk containers in plastic crates may be stored on a floor that is clean and not exposed to floor moisture

Observed employees not wearing proper hair restraints. PIC corrected on site by obtaining a hair restraint for him and the line cook.

1. Employees preparing or handling food 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.

2. This does not apply to employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food, clean utensils and linens and unwrapped single-service and single-use articles.

Observed employee with no hair restraint.

Observed three compartment sink in bar area in extreme disrepair. Advised manager to repair sink to prevent excessive water. Bartender damaged the waste water pipe while cleaning. PIC corrected on site by adjusting the pipe.

Waste water pipe below the dipper well was observed leaking. PIC will contact maintenance and email a copy of the completed work order to robert.lewis1@dph.ga.gov.

511-6-1.06(2)(r) - System Maintained in Good Repair (P, C) (r) System Maintained in Good Repair. A plumbing system shall be repaired according to law; P and maintained in good repair.

Observed single service articles and food contact surfaces (cups and pans being stored in the storage shed behind the building. As a result, the ceiling and walls must be finished with a smooth, washable, and non absorbent service. All food contact surfaces must be removed immediately. A smooth ceiling and wall must be installed prior to use. A plan of action along with a renovation drawing must be submitted to the Henry County Health Department for approval prior to constructing the shed.

Observed personal items (Bags and Purses) stored with single service articles and food in the storage area. PIC corrected on site by relocating personal items to the designated area. 511-6-1.07(4)(b) - Designated Areas for Employee Activity, located to prevent contamination of food, equipment, utensils, linens, & single service articles (C) (b) Designated Areas for Employee Activity.

1. Areas designated for employees to eat, drink, use tobacco products and electronic devices shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination.

2. Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utensils, linens and single-service and single-use articles cannot occur.

Observed buildup of slime in the interior of ice machine. Observed severe mold growth in the interior of the ice machine. As a result, the PIC was advised to cease using the ice machine until the ice machine is professionally washed, rinsed, and sanitized. PIC will burn all ice in the bar, ice machine, and service area. PIC will email a copy of the completed work order after the dish machine is properly cleaned and sanitized. This is the second consecutive food contact surface not properly cleaned and sanitized violation.

511-6-1.05(7)(b) - Food Contact Surfaces and Utensils - Cleaning Frequency (P, C) (b) Equipment Food-Contact Surfaces and Utensils.

1. Equipment food-contact surfaces and utensils shall be cleaned:

(i) Before each use with a different type of raw animal food such as beef, fish, lamb, pork, or poultry. It does not apply if the food-contact surface or utensil is in contact with a succession of different types of raw meat and raw poultry each requiring a higher cooking temperature as specified under DPH Rule 511-6-1.04(5)(a) than the previous type such as preparing raw pork followed by cutting raw poultry on the same cutting board; P

(ii) Each time there is a change from working with raw foods to working with ready-to-eat foods; P

(iii) Between uses with raw fruits and vegetables and with Time/Temperature Control for safety food; P

(iv) Before using or storing a food temperature measuring device; P and

(v) At any time during the operation when contamination may have occurred. P

2. Except as specified in paragraph 3 of this subsection, if used with time/temperature control for safety food, equipment food-contact surfaces and utensils shall be cleaned at least every 4 hours throughout the day. P

3. Surfaces of utensils and equipment contacting time/temperature control for safety food may be cleaned less frequently than every 4 hours if:

(i) In storage, containers of time/temperature control for safety food and their contents are maintained at temperatures specified under DPH Rule 511-6-1-.04 and the containers are cleaned when they are empty;

(ii) Utensils and equipment are used to prepare food in a refrigerated room or area that is maintained at one of the temperatures in the following chart and:

(I) The utensils and equipment are cleaned at the frequency in the following chart that corresponds to the temperature:

Temperature Cleaning Frequency

41ºF (5.0ºC) or less 24 hours

41ºF - 45ºF (>5.0ºC - 7.2ºC) 20 hours

45ºF - 50ºF (>7.2ºC - 10.0ºC) 16 hours

50ºF - 55ºF (>10.0ºC - 12.8ºC) 10 hours

and

(II) The cleaning frequency based on the ambient temperature of the refrigerated room or area is documented in the food service establishment.

Observed toxic item stored by food. Observed chemicals (Grill Cleaner) improperly stored with food and drink cups. Also observed grease express improperly stored above food contact surfaces. CA- PIC relocated chemicals to the proper storage area away from food or food contact surfaces.

511-6-1.07(6)(c) - Storage, Separation (P) (c) Storage, Separation. Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles by:

1. Separating the poisonous or toxic materials by spacing or partitioning; P and

2. Locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, and single-service or single-use articles. This requirement does not apply to equipment and utensil cleaners and sanitizers that are stored in warewashing areas for availability and convenience if the materials are stored to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles. P

Observed hot water not available in the bars three compartment sink. PIC will place a work order for the hot water at the three compartment sink and email a copy of the work order to robert.lewis1@dph.ga.gov.

1. The water source and system shall be of sufficient capacity to meet the peak water demands of the food service establishment. Pf

2. Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the food service establishment. Pf (h) Pressure. Water under pressure shall be provided to all fixtures, equipment, and nonfood equipment that are required to use water except that water supplied as specified under subsection (1)(k)1 and 2 to a temporary food service operation or in response to a temporary interruption of a water supply need not be under pressure. P

Observed the dipper well is not working properly. There is a lack of water under pressure at the dipper well. Ice cream scoops area being stored in the well. The PIC will email a copy of the work order to robert.lewis1@dph.ga.gov by 1/3/25

Observed the dumpster lid was unable to close due to the dumpster being pushed against the second dumpster with the lid wedged in between the two dumpsters. PIC will contact the dumpster company to relocate the dumpster to allow the lids to close by 1/3/25. 511-6-1.06(5)(k),(l) - Storing Refuse, Recyclables & Receptacles; Areas, Enclosures, & Receptacles, Good Repair (C) (l) Areas, Enclosures, and Receptacles, Good Repair. Storage areas, enclosures, and receptacles for refuse, recyclables, and returnables shall be maintained in good repair.

Ceiling and wall not smooth and easily cleanable. Ceiling grids in the food prep area, cookline, and storage area contained rust build up. The vents were painted a dark color. The ceiling and vent covers must be painted a light color. Observed single service articles and food contact surfaces (cups and pans being stored in the storage shed behind the building. As a result, the ceiling and walls must be finished with a smooth, washable, and non absorbent service. All food contact surfaces must be removed immediately. A smooth ceiling and wall must be installed prior to use. A plan of action along with a renovation drawing must be submitted to the Henry County Health Department for approval prior to constructing the shed.

TCS foods (Chili) observed being held at 79 degrees sitting on the three-compartment sink. Mac and cheese observed at 77 degrees. Raw chicken observed at 58 degrees f

Egg rolls observed at 115 degrees in the hot holding unit

Employee washed hands in the three compartment sink

Dish machine sanitizer observed at 0ppm during the final rinse cycle. GM corrected on site

Mold build up observed in the dish area

Ceiling grids in the food prep area and cookline contained build up

Signed employee health agreements not provided for staff on duty

Mold like substance observed in the ice bin chute

Rodent droppings and a nest observed in the shed storage area

Observed three compartment sink in bar area in extreme disrepair. Advised manager to repair sink to prevent excessive water.

Handsink faucet leaking in the ice cream storage area.

Dish machine wastewater drainpipe is missing. Wastewater not properly draining.

Hand sink in the dish area observed leaking below the sink

Observed a hole under the 3-compartment sink in the bar area which causes a leak. Walk in cooler diamond plate observed in bad repair at the bottom of the door

Observed mold like substance in the main kitchen. Observed black, flaky debris on wall behind the dishwasher.

Ceiling grids in the food prep area and cookline contained build up

Package of screws stored in the nacho chip warmer on the cookline

Observed dishwashing machine unable to dispense sanitizing solution. Manager will use 3 compartment sink to wash dishes.

Observed mold inside of the ice machine in the main kitchen. Observed old food debris on the can opener blade. Manager placed can opener to be washed (COS).

Observed raw chicken sitting in standing water for thawing. Manager drained water and turned in running water over the chicken to properly thaw. (COS)

Observed a hole under the 3-compartment sink in the bar area which causes a leak.

Observed mold on reach in coolers in the main kitchen and the bar area. Observed black, flaky debris on dishwasher exterior.

Observed floors with excessive water and food debris.

Observed employee personal drink stored on in-use prep table. Manager discarded item (COS).