Chili's Grill And Bar #867

Official wording

No bare hand contact with RTE foods or pre- approved alternate procedure properly followed

Inspector’s notes

3-301.11(B) A cooked handled cooked chicken breast with his bare hands. Except when washing produce or when the food will be heated to at least 145F or when the facility has received prior approval; food employees may not contact ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue; spatulas; tongs; SINGLE-USE gloves; or dispensing equipment. P CDI... The employee was instructed on how to handle ready-to-eat foods. The chicken breast was placed in the trash can. The employee was properly handling ready-to-eat foods before the end of the inspection.

In plain English

This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-601.11(A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. Pf There were several dishes that were stored as clean that had wet and dried food debris on the dishes. Dishes stored as clean must be free of all wet and dried food debris. CDI... The dishes were placed back at the three compartment sink to be washed again. This is a repeat item but not severe enough to take full credit.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16 (A)(2) There was a small pan of chicken wings that were being held cold at 61F. Except during preparation; cooking; or cooling; or when TPHC is used TCS FOOD shall be maintained at 41F or less. P CDI... The chicken wings were placed in the walk-in cooler to cool down. The wings were at 38F before the end of the inspection.

In plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

Official wording

Utensils; equipment & linens: properly stored; dried & handled

Inspector’s notes

4-901.11 Equipment and Utensils; Air-Drying Required (C) Cross stack the dishes to allow the air-drying process to take place. There were a few dishes that were stacked wet. 4-903.11(A)(B) and (D) Equipment; Utensils; Linens; and Single-Service and Single-Use Articles-Storing Clean dishes were stored on dirty shelves. The shelves must be cleaned on a regular bases to remove the debris. (A)Except as specified in (D) of this section; cleaned EQUIPMENT and UTENSILS; laundered LINENS; and SINGLE-SERVICE and SINGLE USE ARTICLES shall be stored: (1) In a clean; dry location; (2) Where they are not exposed to splash; dust; or other contamination; and (3) At least 6 inches above the floor. (B) Clean EQUIPMENT and UTENSILS shall be stored as specified under (A) of this section and shall be stored: (1) In a self-draining position that allows air drying; and (2) Covered or inverted. (D) Items that are kept in closed PACKAGES may be stored less than 6 inches above the floor on dollies; pallets; racks; and skids that are designed as specified under § 4-204.122.

In plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11 (B) and (C) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils (C) Clean the air-drying shelves. to remove the debris. Clean equipment at a frequency necessary to remove debris.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12 Cleaning; Frequency and Restrictions (C) Clean the floor around cooking equipment and food prep areas. Clean physical facilities at a frequency necessary to remove debris.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-601.11(A) More than half of the dishes stored as clean had wet and dried food debris on them. All dishes and food equipment stored as clean must be free of debris. Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. CDI... The dishes were placed back at the dish machine area to be cleaned again. This is a repeat item. It was reviewed with the manager that dishes stored as clean must be clean.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

Official wording

Utensils; equipment & linens: properly stored; dried & handled

Inspector’s notes

4-901.11 Equipment and Utensils; Air-Drying Required (C) Cross stack the dishes to allow the air-drying process to take place. Most of the dishes stored as clean were stacked wet. This is a repeat item from the last inspection.

In plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11 (B) and (C) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils (C) Clean around the cooking equipment. Clean around the grill. The Food-Contact Surfaces of cooking equipment shall be kept free of encrusted

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12 Cleaning; Frequency and Restrictions (C) Clean the floor and walls near the food prep and sinks to remove the debris. Clean the floors at a frequency necessary to eliminate the build-up of debris.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

Official wording

Proper eating; tasting; drinking or tobacco use

Inspector’s notes

2-401.11 (A) Employees shall eat; drink; or use any form of tobacco only in designated areas where the contamination of exposed food; clean equipment and utensils; and other items needing protection can not result. There was an employee drink that was stored on a food prep area. Food prep was being done when the drink was on the prep table. Employees must have drinks stored below all food and food prep areas. CDI... The drink was moved away from the food prep area.

In plain English

This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. There were several dishes that were stored as clean that had wet and dried food debris on the dishes. CDI.. The dishes were placed back at the three compartment sink to be washed again.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

3-501.15 Cooling Methods (Pf) Several containers of pasta was cooled down to 52F and placed in the walk-in cooler with a tight lid on the container. Once food falls below 135F the cooling process must start. Food has 2 hours to go from 135F to 70F. Food has an additional four hours to go from 70F to 41F or below. Foods must be cooled by using the following methods: placing foods into smaller portions; using an ice bath; leaving food uncovered or slightly covered if there is no risk of overhead contamination; using heat transfer equipment; adding ice as an ingredients. CDI... The food was uncovered and placed into smaller portions. Foods must not be covered until the 41F temperature has been reached.

In plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-307.11 Miscellaneous Sources of Contamination (C) Green and red bell peppers were being cut on a food prep table with a employee drink stored on the table. Food must be stored and prepared in a manner to prevent contamination. CDI.. The employee drink was moved away from the food prep table.

In plain English

Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.

Official wording

Utensils; equipment & linens: properly stored; dried & handled

Inspector’s notes

4-901.11 Equipment and Utensils; Air-Drying Required (C) Cross stack the dishes to allow the air-drying process to take place. There were several dishes that were stacked. wet. 4-903.11 (A) Store cleaned equipment; utensils; linens in a clean; dry location; where they are not exposed to splash; dust; or other contamination; and at least 6 inches above the floor. Clean dishes were left in a container of seating water. Clean dishes must be stored in a clean location. CDI.. The dishes were placed at the dish machine to be cleaned again.

In plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11 (B) and (C) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils (C) Clean around the grill and cooking equipment to remove the grease and oil build-up. The Food-Contact Surfaces of cooking Equipment shall be kept free of encrusted grease deposits and other soil accumulations.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

Official wording

Food separated & protected

Inspector’s notes

3-302.11 Packaged and Unpackaged Food - Separation; Packaging; and Segregation (P)- In the walk in cooler; noted packs of mashed potato and cheese sauce were stored below a container raw hamburger patties. Also noted a pack of mashed potato stored below a containers raw sirloin. Stored raw animal protein items below ready-to-eat food items to minimize the risk of contamination. CDI- items rearranged.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food; Hot and Cold Holding (P)- Observed a small bowls of salsa temping at 50 F near the condiment prep cooler station. Also noted chicken fajitas were temping at 52F in the corner prep cooler unit as well. Items prepped earlier today. Maintain TCS foods in cold holding at 41F or less. CDI- Items voluntarily removed.

In plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

4-901.12; Core; Wiping cloth solution at less than 200 ppm quaternary ammonium. Wiping cloths shall be stored in sanitizer in-between use. Sanitizing solution using quat ammonium must be maintained between between 200 and 400 ppm. PIC changed wiping cloth solution during inspection. CDI- Sanitier remixed to 200 ppm during time of inspection.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

Official wording

Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used

Inspector’s notes

4-501.11 - Noted gaskets on the cooler drawer unit and reach in freezer unit are damaged and torn. Maintain equipment in good repair.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-201.17 (A)- Need to replace the damaged ceiling tiles above the bulk ice machine unit. Wall and ceiling attachments shall be easily cleanable in the kitchen areas.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-501.114 Manual and Mechanical Warewashing Equipment; Chemical Sanitization - Temperature; pH; Concentration and Hardness (P)- Chlorine sanitizer at dish machine is reading 0 ppm. Sanitizer must read 50-200 ppm at all times. Maintain sanitizer at correct concentrations. VERIFICATION required by 10/16/24. Contact; REHS Tracie Davis at (984) 239-1105 when repairs are completed.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food; Hot and Cold Holding (P)- Observed a small container of grilled onions temping at 89 F in the work top cooler. Ensure all TCS items are held at 41 F or below for cold storage. CDI- items discarded during inspection.

In plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

Official wording

Utensils; equipment & linens: properly stored; dried & handled

Inspector’s notes

4-901.11; Core; Observed serving containers stacked while still wet. Allow all dishes and utensils to completely air dry prior to storing.

In plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

Official wording

Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used

Inspector’s notes

4-501.12; Core; Noted cutting boards on the make line are deeply chipped and damaged along the edges. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED; or discarded if they are not capable of being resurfaced. Discussed phasing out noted cutting boards. 4-502.11(A) Noted work top cooler on the far left-hand side and the expo cooler across from the cook line are not longer working. According to PIC; a work order has been placed for the work top cooler. The expo cooler; however; will not be replaced. Maintain equipment in good repair. Have noted equipment replaced; repaired or removed.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

Observation: Tile poor repair at walk in. Grout missing in several area sin kitchen. Diminished concrete areas at back door. These areas are creating pooling water and creating harborage conditions. 6-501.11; Core; PHYSICAL FACILITIES shall be maintained in good repair.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

Official wording

Management; food & conditional employee; knowledge; responsibilities & reporting

Inspector’s notes

Observation: The person in charge is unable to demonstrate requirements for exclusion; restriction and when to contact the regulatory authority as it pertains to signs/symptoms and the Big 6 illnesses. 2-102.11 (C) (2); (3) and (17); Priority Foundation; Based on the RISKS inherent to the FOOD operation; during inspections and upon request the PERSON IN CHARGE shall demonstrate to the REGULATORY AUTHORITY knowledge of foodborne disease prevention; application of the HAZARD Analysis and CRITICAL CONTROL POINT principles; and the requirements of this Code. The PERSON IN CHARGE shall demonstrate this knowledge by: (C) Responding correctly to the inspector's questions as they relate to the specific FOOD operation. The areas of knowledge include: (2) Explaining the responsibility of the PERSON IN CHARGE for preventing the transmission of foodborne disease by a FOOD EMPLOYEE who has a disease or medical condition that may cause foodborne disease; Pf (3) Describing the symptoms associated with the diseases that are transmissible through FOOD; Pf (17) Explaining how the PERSON IN CHARGE; FOOD EMPLOYEES; and CONDITIONAL EMPLOYEES comply with reporting responsibilities and EXCLUSION or RESTRICTION of FOOD EMPLOYEES. Pf CDI: Educational material provided and discussed with PIC requirements for exclusions; restriction and when regulatory authority shall be contacted.

In plain English

A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.

Official wording

Proper reheating procedures for hot holding

Inspector’s notes

Observation: Mashed potatoes are being reheated in microwave and not reaching required final temperature during process. The mashed potatoes were 103F and were reheated following requirements as noted when using microwave for reheating; allowing product to stand covered for 2 minutes after stirring for proper heat distribution. Remeasured at 174F for required temperature. 3-403.11; (B) Except as specified under par. (C) of this section; POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) reheated in a microwave oven for hot holding shall be reheated so that all parts of the FOOD reach a temperature of at least 74oC (165oF) and the FOOD is rotated or stirred; covered; and allowed to stand covered for 2 minutes after reheating. P (C) READY-TO-EAT FOOD taken from a commercially processed; HERMETICALLY SEALED CONTAINER; or from an intact PACKAGE from a FOOD PROCESSING PLANT that is inspected by the FOOD REGULATORY AUTHORITY that has jurisdiction over the plant; shall be heated to a temperature of at least 57oC (135oF) for hot holding. P CDI: Cook staff reheated in microwave; 174F

In plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

Official wording

Utensils; equipment & linens: properly stored; dried & handled

Inspector’s notes

Observation: Boxes of single service items being stored under wait station on the floor. 4-903.11(A); (B) and (D); Core;A) Except as specified in (D) of this section; cleaned EQUIPMENT and UTENSILS; laundered LINENS; and SINGLE-SERVICE and SINGLE USE ARTICLES shall be stored: (1) In a clean; dry location; (2) Where they are not exposed to splash; dust; or other contamination; and (3) At least 15 cm (6 inches) above the floor. CDI: Corrected during inspection and placed on shelf under counter.

In plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

Official wording

Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used

Inspector’s notes

Observation: The blade on the can opener is dull. The gasket on the reach in freezer poor repair. The gasket on the expo refrigerator is not installed/door adjusted to create a seal when closed. 4-501.11; Core; A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4 1 and 4-2. (B) EQUIPMENT components such as doors; seals; hinges; fasteners; and kick plates shall be kept intact; tight; and adjusted in accordance with manufacturer's specifications. (C) Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate FOOD when the container is opened.; Observation: The thermometer on the 2 door reach in cookline is not reading properly - Shows it is 32F but air temperature measured at 40F. 4-502.11(A) and (C); Core;(C) Ambient air temperature; water pressure; and water TEMPERATURE MEASURING DEVICES shall be maintained in good repair and be accurate within the intended range of use.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

Official wording

Non-food contact surfaces clean

Inspector’s notes

Observation: The pans being used on the cookline are heavily encrusted with debris. The non food contact surface of the prep equipment for vegetables has residue buildup. 4-601.11(B) and (C); Core; (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust; dirt; FOOD residue; and other debris.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

Observation: Tile poor repair at walk in. Grout missing in several area sin kitchen. Diminished concrete areas at back door. These areas are creating pooling water and creating harborage conditions. 6-501.11; Core; PHYSICAL FACILITIES shall be maintained in good repair.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

Official wording

Proper hot holding temperatures

Inspector’s notes

3-501.16(A)(1) ; Priority; Noted a tray of grilled chicken temping between 122-123 F for hot holding. Also found a container of grilled onions temping at 93 F on the make line for hot holding. Ensure all TCS are held at 135 F and above for hot holding. CDI- Grilled chicken reheated and grilled onions discarded.

In plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16 (A)(2) and (B); Priority; Noted ranch dressing; diced chicken and cooked ribs holding between 44-45 F on the make line. Ensure all TCS items are held at 41 F or below for cold storage. CDI- items either cooled down or discarded during inspection.

In plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

Official wording

Food properly labeled: original container

In plain English

Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.

Official wording

Utensils; equipment & linens: properly stored; dried & handled

Inspector’s notes

4-901.11; Core; Observed serving containers stacked while still wet. Allow all dishes and utensils to completely air dry prior to storing.

In plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11(B) and (C); Core; Observed some sticky residue and spillage on the lower storage racks near the chemical dish machine. Also noted encrusted build-up on the wheels of the cool line equipment. Discussed increasing frequency of cleaning equipment surfaces. Non-FOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust; dirt; FOOD residue; and other debris.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

Official wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s notes

5-501.110; Core; Observed an accumulation of grease build-up coating the exterior surface of the grease containment unit. REFUSE; recyclables; and returnables shall be stored in receptacles or waste handling units so that they are inaccessible to insects and rodents.

In plain English

Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12; Core; Detail cleaning needed underneath the deep fryer; the dishmachine; the and prep cooler unit throughout the kitchen area. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.