Chili's Grill and Bar

Observed food stored in the prep line coolers and walk-in cooler above 41F. Manager discarded of some food items and moved some food to an ice bath to reduce food temperatures. COS: "Boba" discarded, queso reheated and Pico placed on ice bath.

Observed salmon, shrimp and raw chicken stored next to each other. COS: PIC had employee move cooked items from top shelf to another reach in. Salmon and shrimp were moved to top shelf of reach in and raw chicken remained on the lower shelf.

Observed 2 spray bottles hanging from racks next to office with no labels. CA: Toxic chemicals should be labeled with common name.

Observed bag of red onions sitting on floor in dry food storage area. COS: Upon discussion with PIC he immediately placed them on the hook above the bag.

Observed shredded lettuce, cheesecake, LC house cups uncovered inside of coolers. Food must remain closed at all times.

511-6-1.04(4)(c)1(iv) - Packaged & Unpackaged Food, food stored covered(C) (iv) Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination;

Observed ranch dressing that was being held past its discard date. Employees must be sure to discard of any food items that have passed their discard date.

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. Pf

2. Except as specified in paragraphs 4 through 6 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and packaged by a food processing plant shall be clearly marked, at the time the original container is opened in a food service establishment and if the food is held for more than 24 hours, 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 after the original container is opened. The day the original container is opened in the food service establishment shall be counted as Day 1, except, the day or date marked by the food service establishment may not exceed a manufacturer’s use by date if the manufacturer determined the use-by date based on food safety; Pf

3. A refrigerated, ready-to-eat, time/temperature control for safety food ingredient or a portion of a refrigerated, ready-to-eat, time/temperature control for safety food that is subsequently combined with additional ingredients or portions of food shall retain the date marking of the earliest-prepared or first-prepared ingredient. Pf

4. A date marking system that meets the criteria stated in paragraphs 1 and 2 of this subsection may include: