Restaurant · Wake County, NC

Chilis Bar And Grill

Name: Chilis Bar And Grill
Address: 6324 Glenwood Ave, Wake County, NC

6324 Glenwood Ave

Last inspected Jun 8, 2026 · View Map ↗ · Compare ↗

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Score 97

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More issues recentlyThe latest inspection recorded more violations than the one before it. Review the dated records below.

The full inspection history

6 inspections

1 - Inspection

Jun 8, 2026

Score 97

Official score: 97 · Understand this area’s scale

5 recorded violations

notedCode Observation: Staffing on the cook line are multitasking with gloves between ready to eat food production tasksOther

Official wording

Food separated & protected

Inspector’s notes

Observation: Staffing on the cook line are multitasking with gloves between ready to eat food production tasks; handling other utensils (handles); equipment and returning to handle food items that are ready to eat; Food debris/residue are being deposited on handles; door handles and on equipment creating food contact surfaces of these handles/non-food contact surfaces of equipment; Gloves must be changed when soiled and not utilized to multi-task in kitchen when handling ready to eat food items wherein gloves must be changed after each food item production task/soiled; Allergens may also play a role in using gloved hands to retrieve from each prep top refrigerator bin while providing opportunity for cross contamination; CDI: Discussed with PIC and staffing about changing gloves when soiled and utilizing other utensils for production tasks. PIC has planned training for staff to eliminate multi-tasking with gloves. 3-304.15 (A) Gloves; Use Limitation (P) (A) If used; SINGLE-USE gloves shall be used for only one task such as working with READY-TO-EAT FOOD or with raw animal FOOD; used for no other purpose; and discarded when damaged or soiled; or when interruptions occur in the operation. P

In plain English

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

More about other finding

notedCode Observation: Observed food service containers with food still affixed to the exterior being stored cleanCleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

Observation: Observed food service containers with food still affixed to the exterior being stored clean; Ensure that all food service containers are clean before being stored clean; CDI: Utensils/equipment observed with debris pulled and sent back through dish to be cleaned; Discussed cleaning for equipment. utensils with food should be manually cleaned to ensure removal of debris/residue. 4-601.11 (A) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils (Pf) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch.

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.

More about cleaning or sanitizing problems

notedCode —Other

Official wording

Time as a Public Health Control; procedures & records

Inspector’s notes

Observation: The chicken tenders did not have the timer depressed when holding at the service line (Staff was unsure what time tenders had been placed in service bin) - CDI: Chicken was discarded voluntarily as a corrective action (123F) - Written time control procedures are available for this product and timer must be used once chicken is removed from fryer. 3-501.19 Time as a Public Health Control (P) (Pf) (d) The FOOD is marked or otherwise identified to indicate the time that is 4 hours past the point in time when the FOOD is rendered a TIME/TEMPERATURE CONTROL FOR SAFETY FOOD

In plain English

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

More about other finding

notedCode Observation: Pans for prep were being cloth dried by staffEquipment and utensils

Official wording

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

Inspector’s notes

Observation: Pans for prep were being cloth dried by staff; Dishwasher was placing wet containers stacked after completion of dish machine; CDI: Dishes were removed from stacking to be air dried - Staff were advised not to cloth dry utensils/equipment when cleaning completed. 4-901.11 Equipment and Utensils; Air-Drying Required (C) (A) Air dry equipment and utensils after cleaning and sanitizing. (B) After cleaning and sanitizing; equipment and utensils may not be cloth dried.

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.

More about equipment or utensil issues

notedCode Observation: HingesCleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

Observation: Hinges; gaskets of refrigeration units on expo line have accumulation of debris; Cleaning has improved; ensure that minor detail 4-602.13 Nonfood Contact Surfaces (C) Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues.

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.

More about cleaning or sanitizing problems

Official record from Wake County Environmental Services, Jun 8, 2026 · Original Source

1 - Inspection

Nov 21, 2025

Score 98

Official score: 98 · Understand this area’s scale

2 recorded violations

notedCode Observation: Frozen bags of raw chicken were being prepped in the sink designated for raw seafood which may create a cross contamination eventOther

Official wording

Food separated & protected

Inspector’s notes

Observation: Frozen bags of raw chicken were being prepped in the sink designated for raw seafood which may create a cross contamination event; Raw chicken being prepped on the prep table not deisgnated for raw meat prep; had frozen boxes of bread buns stacked on the end of the prep table and raw chicken liquid was dripping onto ready to eat food cutting/prep equipment under the table; CDI: Boxes removed from the prep table; area under table was washed; rinsed and sanitized as a corrective action; Educated staff on designated assigned areas for prep/production; Equipment under the prep table was removed to be cleaned. Discussed elimination of potential cross contamination; allergen introduction and process passes. 3-302.11 Packaged and Unpackaged Food - Separation; Packaging; and Segregation (P) (2) Except when combined as ingredients; separating types of raw animal FOODS from each other such as beef; FISH; lamb; pork; and POULTRY during storage; preparation; holding; and display by: (a) Using separate EQUIPMENT for each type; P or (b) Arranging each type of FOOD in EQUIPMENT so that cross contamination of one type with another is prevented; P and (c) Preparing each type of FOOD at different times or in separate areas; P (3) Cleaning EQUIPMENT and UTENSILS as specified under 4-602.11(A) and SANITIZING as specified under § 4-703.11;

In plain English

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

More about other finding

notedCode 6-501.11 Repairing - PremisesCleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.11 Repairing - Premises; Structures; Attachments; and Fixtures - Methods (C); Areas of the floor have missing grout that needs to be replaced/re-grouted. Physical facilities shall be maintained in a state of good repair. **REPEAT**

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.

More about cleaning or sanitizing problems

Official record from Wake County Environmental Services, Nov 21, 2025 · Original Source

1 - Inspection

May 1, 2025

Score 99

Official score: 99 · Understand this area’s scale

3 recorded violations

notedCode —Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

Observation: The hand sink at the expo line was not accessible to employees to wash hands. CDI: Equipment removed from sink for access during inspection. 5-205.11 Using a Handwashing Sink - Operation and Maintenance (Pf) (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use

In plain English

Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.

Official wording

Non-food contact surfaces clean

Inspector’s notes

Observation: Small areas around lid hinge of tortilla dispenser; lower areas of microwave(s) accumulated with debris. 4-602.13 Nonfood Contact Surfaces (C) Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues.

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.

More about cleaning or sanitizing problems

notedCode 6-501.11 Repairing - PremisesCleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

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.

More about cleaning or sanitizing problems

Official record from Wake County Environmental Services, May 1, 2025 · Original Source

1 - Inspection

Oct 30, 2024

Score 96

Official score: 96 · Understand this area’s scale

7 recorded violations

notedCode 4-601.11 (A) EquipmentCleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-601.11 (A) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils (Pf); Some containers on shelving being stored as clean has residue/debris on them (including sticker residue). Food contact surfaces shall be kept clean to sight and touch. CDI- Dishes were taken back to the dishwashing area to be cleaned as needed.

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.

More about cleaning or sanitizing problems

notedCode 3-501.15 Cooling Methods (Pf)Food temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

3-501.15 Cooling Methods (Pf); Potentially hazardous food in the walk-in cooler were found cooling in plastic containers with lids attached. Potentially hazardous food shall be cooled in containers with loose/no coverings and in a way that facilitates cool air/temperature transfer. CDI- PIC placed cooling food in ice baths and metal containers.

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.

More about food kept at an unsafe temperature

minorCode 3-304.12 In-Use UtensilsEquipment and utensils

Official wording

In-use utensils: properly stored

Inspector’s notes

3-304.12 In-Use Utensils; Between-Use Storage (C); Utensils were found being stored in standing water at room temperature. If utensils are stored in water between uses; the water must either be running or at/above 135F. CDI- Running water was turned on. Improvements made- handles were not stored on food during this 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.

More about equipment or utensil issues

notedCode 4-903.11(A)Equipment and utensils

Official wording

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

Inspector’s notes

4-903.11(A); (B) and (D); Core; Portioning cups were found being stored in containers with residue buildup. Utensils and single service items shall be stored in a clean; dry area where they are not exposed to potential contamination.

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.

More about equipment or utensil issues

minorCode 4-501.11 Good Repair and Proper Adjustment - Equipment (C)Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-501.11 Good Repair and Proper Adjustment - Equipment (C); Face/door on prep bottom cooler is missing and left open. Walk-in cooler condenser is leaking/dripping onto the floor. Equipment shall be maintained in a state of good repair. Repair leak in the cooler.

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.

More about cleaning or sanitizing problems

minorCode 4-601.11 (B) and (C) EquipmentCleaning and sanitizing

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); Area where face/door is missing on prep bottom cooler has food/residue buildup and needs to be cleaned. Surfaces above prep units have minor grease residue buildup and need to be cleaned as well. Non food contact surfaces shall be kept free of soil 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.

More about cleaning or sanitizing problems

minorCode 6-501.11 Repairing - PremisesCleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

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.

More about cleaning or sanitizing problems

Official record from Wake County Environmental Services, Oct 30, 2024 · Original Source

1 - Inspection

May 9, 2024

Score 94.5

Official score: 94.5 · Understand this area’s scale

8 recorded violations

criticalCode 2-301.14Handwashing

Official wording

Hands clean & properly washed

Inspector’s notes

2-301.14; Priority; Observed team member handle raw ground beef with gloved hands then changed gloves without washing hands to handle RTE foods. Hands shall be washed: After handling soiled equipment or utensils; During food preparation; as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; When switching between working with raw food and working with ready to eat food ; Before donning gloves for working with food; P and After engaging in other activities that contaminate the hands. EHS interrupted activities and request hand wash-team member washed hands.

In plain English

Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16 (A)(2) and (B); Priority; While improvements have been made in this area and all coolers are properly functioning; chicken and sliced cheese were being held above their fill lines in their containers and were above 41F. Potentially hazardous foods being held cold shall remain at 41F or below. CDI- Food was relocated to cool. Deductions reduced due to large improvements.

In plain English

More about food kept at an unsafe temperature

minorCode 3-304.12Equipment and utensils

Official wording

In-use utensils: properly stored

Inspector’s notes

3-304.12; Core; Tong handles were found being stored directly on raw chicken. If utensils are stored in food containers; they shall be stored with their handles above the food in order to prevent potential contamination.

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.

More about equipment or utensil issues

minorCode 4-903.11(A)Equipment and utensils

Official wording

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

Inspector’s notes

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.

More about equipment or utensil issues

minorCode e4-501.11Cleaning and sanitizing

Official wording

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

Inspector’s notes

e4-501.11; Core; Prep bottom gasket is largely torn and needs to be replaced. Equipment shall be maintained in a state of good repair. Replace gaskets as needed.

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.

More about cleaning or sanitizing problems

minorCode 4-601.11(B) and (C)Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11(B) and (C); Core; While large improvements have been made according to previous inspection reports; minor cleaning is needed on some equipment exteriors. Nonfood contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue; and other debris. Deductions reduced due to excellent improvements.

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.

More about cleaning or sanitizing problems

minorCode 6-501.11Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.11; Core; Small holes were found in areas of the wall. Physical facilities shall be maintained in a state of good repair. 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.

More about cleaning or sanitizing problems

minorCode 6-403.11Facility maintenance

Official wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s notes

6-403.11; Core; Employee beverage was being stored in a cooler with food. Areas designated for EMPLOYEES to eat; drink; and use tobacco shall be located so that FOOD; EQUIPMENT; LINENS; and SINGLE-SERVICE and SINGLE-USE ARTICLES are protected from contamination.

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.

More about building upkeep issues

Official record from Wake County Environmental Services, May 9, 2024 · Original Source

1 - Inspection

Nov 28, 2023

Score 91

Official score: 91 · Understand this area’s scale

9 recorded violations

minorCode 2-401.11Employee health and hygiene

Official wording

Proper eating; tasting; drinking or tobacco use

Inspector’s notes

2-401.11; Core; Observed personal drink and purse stored on food prep table next to food.An employee shall eat; drink; or use any form of tobacco only in designated areas where the contamination of exposed food; clean equipment; utensils; and linens; unwrapped single service and single use articles; or other items needing protection can not result- item removed.

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.

More about employee hygiene or health policy issues

majorCode 4-601.11 (A)Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-601.11 (A); Priority Foundation;Observed dried food debris on sunkist dicer; and several slicers stored as clean under prep table. Observed film; grease; sticker residue; and dried food debris on pans and food equipment "stored as clean" on drying racks. Equipment food-contact surfaces and utensils shall be clean to sight and touch- items placed in 3 comp sink- items placed in 3 comp items placed in 3 comp sink. This item has been noted on 4 consecutive inspections.

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.

More about cleaning or sanitizing problems

criticalCode 3-501.16(A)(1)Food temperature

Official wording

Proper hot holding temperatures

Inspector’s notes

3-501.16(A)(1) ; Priority; Observed tray of grilled chicken filets holding 112-123F. TCS foods shall be held at 135F or greater. Manager reheated item to 165F.

In plain English

More about food kept at an unsafe temperature

criticalCode 3-501.16 (A)(2) and (B)Food temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16 (A)(2) and (B); Priority; Observed diced chicken; cheddar; pepper jack; cheese mix; swiss; and raw burgers holding above 41F.TCS foods shall be held at 41F or below. Observed several cheeses above temperature impeder cooler next to the grill. Manager will call for service on this unit. TCS foods shall be held at 41F or below.

In plain English

More about food kept at an unsafe temperature

majorCode 3-501.15Food temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

3-501.15; Priority Foundation; Observed recently prepared wings; pico cooling inside tightly covered containers or cooling on the makeline unit. Cooling shall be accomplished by 1) Placing the food in shallow pans; Pf (2) Separating the food into smaller or thinner portions; Pf (3) Using rapid cooling equipment 1) Arranged in the equipment to provide maximum heat transfer through the container walls; and (2) Loosely covered; or uncovered if protected from overhead contamination. Covers removed.

In plain English

More about food kept at an unsafe temperature

notedCode 6-501.111Pests

Official wording

Insects & rodents not present; no unauthorized animals

Inspector’s notes

6-501.111;Observed live cockroach crawling on kitchen floor. The premises shall be maintained free of insects; rodents; and other pests. The presence of insects; rodents; and other pests shall be controlled to eliminate their presence on the premises by: (A) Routinely inspecting incoming shipments of food and supplies; (B) Routinely inspecting the premises for evidence of pests; (C) Using methods; if pests are found; such as trapping devices and (D) Eliminating harborage conditions. Call pest control.

In plain English

The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.

More about signs of rodents or insects

minorCode 2-402.11Employee health and hygiene

Official wording

Personal cleanliness

Inspector’s notes

2-402.11; Core;Observed team member on the grill preparing food without a hair restraint. Food employees shall wear hair restraints such as hats; hair coverings or nets; beard restraints; and clothing that covers body hair; that are designed and worn to effectively keep their hair from contacting exposed FOOD; clean food ; equipment; utensils; linens; and single service articles or single use articles. Obtain hair restraints.

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.

More about employee hygiene or health policy issues

minorCode 4-601.11(B) and (C)Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11(B) and (C); Core;;Observed on grill; hot holding unit ect... Observed thick residue in all freezer. A buildup of food inside gaskets on the line and soiled. Food splash on shelving above the line. Observed soiled line equipment all throughout facility; cubbies doors; handles; lids thick residue inside oven. 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.

More about cleaning or sanitizing problems

minorCode 6-501.11Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.11; Core; Observed thick ice buildup around door and on shelving inside walk in freezer. 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.

More about cleaning or sanitizing problems

Official record from Wake County Environmental Services, Nov 28, 2023 · Original Source