Chili's Grill & Bar

Observed time/temperature control for safety food (lettuce, sausage, chicken) located in the prep top coolers on main line near grill being cold held at greater than 41 degrees F. CA: Time/temperature control for safety food shall be maintained at 41°F (5°C). COS: Food discarded. Do not over fill pans above the "fill line", also discussed possibly rearranging equipment away from grill to help maintain 41 F or below.

Observed Time/Temperature Control for Safety Food (pico) prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41F within 4 hours. CA: Time/temperature control for safety food shall be cooled within 4 hours to 41°F (5°C) or less if prepared from ingredients at ambient temperature. COS: Items were moved to the freezer with 15 minutes left before the four hour mark for rapid cooling. Reviewed cooling procedure.

Observed time/temperature control for safety food being cooled after prepping by unapproved method. Salsa was found in prep-top cooler and reach-in cooler in the front food service area as well as the walk-in cooler in deep containers before reaching 41 degrees F. COS: Salsa was moved to shallow pans to finish cooling process. PIC will train employees to use ice water to mix salsa and not water directly out of tap.

Observed chicken cooked on the grill pulled off before reaching 165 degrees F for 15 seconds. COS: Chicken placed back on the grill. Health Authority showed grill cook how to use thermometer to check cook temp of chicken before pulling off of grill. Chicken placed back on grill and cooked to 165 degrees F and then pulled off for hot holding. Ensure chicken and other raw animal foods are cooked to temperature by using a thermometer every time.