Health Report #104555

Establishment Name: Chili's Bar & Grill
Report Date: 05/11/2015
Violation Type Violation Category Violation Items Violation Locations Violation Problems Violation Comments
Critical Equipment Food-Contact Surface N/A N/A N/A Observed the following food contact surfaces soiled with a food debris build up: 1. Undersides of shelves on cook line, especially the two over the grill. 2. Two soiled knives in clean knives storage. 3. Multiple soiled dishes in clean dish storage. Equipment food-contact surfaces and utensils shall be cleaned: (1) except as specified in # (b) of this section, before each use with a different type of raw animal food such as beef, fish, lamb, pork, or poultry; (p) (2) each time there is a change from working with raw foods to working with ready-to-eat foods; (p) (3) between uses with raw fruits and vegetables and with potentially hazardous food (time/temperature control for safety food); (p) (4) before using or storing a food temperature measuring device; (p) and (5) at any time during the operation when contamination may have occurred. (p) to corrected: have the noted items washed, rinsed and sanitized and any dishes checked before putting them away. ,
Critical Food-Contact Surfaces N/A N/A N/A Observed shelving inside the glass cooler at the bar to be rusty. Multi use food-contact surfaces shall be: (1) smooth; (pf) (2) free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections; (pf) (3) free of sharp internal angles, corners, and crevices; (pf) (4) finished to have smooth welds and joints; (pf) to correct replace the noted shelves. ,
Critical Raw Animal Foods N/A N/A N/A Observed thicker parts of raw chicken cooked by conveyor oven cooking to 155f. Raw animal foods such as eggs, fish, meat, poultry, and foods containing these raw animal foods, shall be cooked to heat all parts of the food to a temperature of 165f for 15 seconds on raw chicken. To correct recook chicken to at least 165f or 15 seconds. Corrected: person in charge cooked chicken to 165f for 15 seconds and informed staff to temp all chicken until oven can be calibrated
Critical Cooling N/A N/A N/A Observed several bags of rice that were cooked the night before at 45f and still in the cooling process, located on the line in a two door cooler, in a tightly sealed in a bag. Cooked potentially hazardous food shall be cooled: (1) within 2 hours from 135f to 70f; p and (2) within a total of 6 hours from 135f to 41f or less. P to correct: discard the noted food and discontinue cooling food in sealed containers. Corrected: person in charge discarded the noted food and stated that they would cool the food in containers that are not sealed
Critical Cooling Methods N/A N/A N/A Observed the following: 1. Several bags of rice that were cooked the night before at 45f and still in the cooling process, located on the line in a two door cooler, in a tightly sealed in a bag. 2. Flat bread pizza that was made an hour prior to inspection, still in the cooling process. And stacked tightly at 48-49f. 3. Pico in the top loading sections of the coolers on the cook line at 49f made an hour prior to inspection and still in the cooling process. Cooling shall be accomplished in accordance with the time and temperature by using one or more of the following methods based on the type of food being cooled: (1) placing the food in shallow pans; pf (2) separating the food into smaller or thinner portions; pf (3) using rapid cooling equipment ; pf (4) stirring the food in a container placed in an ice water bath; pf (5) using containers that facilitate heat transfer; pf (6) adding ice as an ingredient; pf or (7) other effective methods. Pf to correct: 1. Discard the noted rice into the garbage and use one of the above cooling methods to properly cool the rice after its cooked. 2. Move the noted items to the walk-in cooler and unstack to allow the cold air to penetrate the food and properly cool it. 3. Move the noted food to an ice bath and discontinue cooling food in the top loading cooler on the cook line and do not place in the top loading section of the cooler until it is at 41f or below. Corrected: all noted items were corrected and food that needing discarding was discarded into the garbage
Normal Cleaning, Frequency and Restri N/A N/A N/A Observed the following areas of the facility in need of cleaning: 1. Floors under the cook line equipment. 2. Floor wall juncture next to the ice machine and pop box tower. Physical facilities shall be cleaned as often as necessary to keep them clean. To correct have the noted areas deep cleaned and clean at a greater frequency.
Normal Good Repair and Proper Adjustm N/A N/A N/A Observed the following in poor repair: 1. Hot holding unit not working at the time of inspection with food being stored inside: note: food was still at 155f. 2. Conveyor oven used to cook raw chicken not cooking chicken to 165f for 15 seconds. 3. Built in thermometer to lettuce cooler not working. Equipment shall be maintained in a state of repair and good condition. To correct: 1. Repair the noted hot warmer to hold hot food at 135f or higher. 2. Recalibrate the oven to fully cook raw chicken to 165f for 15 seconds. 3. Repair lettuce cooler thermometer. Corrected: 1. Warmer was turned on to keep hot food at 135f or higher. Note: 2 and 3 are not corrected. ,
Normal System Maintained in Good Repa N/A N/A N/A Observed the following: 1. Slow draining floor drain at the three compartment sink in the back. 2. Vent or pipe leaking brownish water into the freezer. 3. Drain line to the walk-in cooler misaligned and leaking on to the floor, by hot water heater. A plumbing system shall be: (a) repaired according to law;(p) and (b) maintained in good repair. To correct have the noted items repaired. ,
Normal Cleaning Ventilation Systems, N/A N/A N/A Observed all hood vents soiled in grease and dust. (a) intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt, and other materials. (b) if vented to the outside, ventilation systems may not create a public health hazard or nuisance or unlawful discharge. To correct soak hood vents in degreaser over night and then power wash to remove all the excess build up and clean at a greater frequency. ,