CHILI'S GRILL & BAR #636

Proper cooling methods used: adequate equipment for temperature control — Inspector Note: 1. Observed cooked chicken cooling directly by the door in warmest part of unit, fully covered with lid in WIC in main kitchen. 2. Observed deep-filled, tightly wrapped container of queso cooling directly by the door of in-use dessert cooler in main kitchen. C/A: 1. Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled: (i) Placing the food in shallow pans; (ii) Separating the food into smaller or thinner portions; (iii) Using rapid cooling equipment; (iv) Stirring the food in a container placed in an ice water bath; (v) Using containers that facilitate heat transfer; (vi) Adding ice as an ingredient; or (vii) Other effective methods. 2. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: (i) Arranged in the equipment to provide maximum heat transfer through the container walls; and (ii) Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. COS: Both items moved to coldest part of WIC and loosely covered.

In-use utensils: properly stored — Inspector Note: Observed scoop handles stored in contact with food (tortilla strips and lettuce) in main kitchen grill and server area. C/A: During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container; 2.In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; 3.On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified under DPH Rule 511-6-1-.05(7)(b) and (8)(a); 4.In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 5. In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not time/temperature control for safety food; or 6. In a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at a frequency specified under DPH Rule 511-6-1-.05(7)(b)3(vi). COS: Scoops removed.

Utensils, equipment and linens: properly stored, dried, handled — Inspector Note: Observed clean, wet dishes stacked and wet nested along dish rack in ware washing area of main kitchen. C/A: After cleaning and sanitizing, equipment and utensils: 1. Shall be air-dried or used after adequate draining before contact with food; and 2. May not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry.

Warewashing facilities: installed, maintained, used; test strips — Inspector Note: Observed no rapid sink and surface sanitizer test strips on-site to verify sanitizer concentration within facility. C/A: test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided.

Nonfood-contact surfaces clean — Inspector Note: Observed floor inside WIF heavily soiled with food debris and accumulated ice in main kitchen. C/A: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Proper cold holding temperatures — Inspector Note: Observed several TCS foods cold holing at above 41F in prep/grill area and along server area in main kitchen (*See asterisks). C/A: All TCS foods which are cold held must be maintained at 41F and below. COS: Food out of temperature less than 1-hour per PIC; sizzle sauce and corn discarded and replenished.

Proper hot holding temperatures — Inspector Note: Observed several TCS foods hot holding at below 135F in prep/grill area of main kitchen (**see asterisks). C/A: All TCS foods hot held must be maintained at 135F and above. COS: Mashed potatoes discarded. Per PIC items on holding table out of temperature less than 30-minutes; all fried foods on hot holding table placed on TPHC.

Utensils, equipment and linens: properly stored, dried, handled — Inspector Note: Observed clean wet dishes stacked and wet nested along dish rack in ware washing area of main kitchen. C/A: After cleaning and sanitizing, equipment and utensils: 1. Shall be air-dried or used after adequate draining before contact with food; and 2. May not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry.

Nonfood-contact surfaces clean — Inspector Note: 1. Observed ceiling and fan grates of WIC in main kitchen soiled with dirt and debris. 2. Observed shelving above and below heat lamp serving line in prep/grill area and server area heavily soiled with accumulated food residue and splatter. 3. Observed chip machine in server area near door heavily encrusted with food residue and deposits. 4. Observed microwaves (3) heavily soiled with food splatter and debris in main kitchen. C/A: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. *Notice of violation will be issued if violations are observed for the 3rd consecutive inspection.*

Adequate ventilation and lighting; designated areas used — Inspector Note: 1. Observed employee coats and purses stored on dry storage shelving in contact with boxes of single use foil sheets and salt. 2. Observed employee bag and jacket stored on lower shelving in contact with packaged straws in server area under counter. COS: Lockers or other suitable facilities shall be provided and used for the orderly storage of employees' clothing and other possessions. COS: Employee belongings stored in office.

Proper cold holding temperatures — Inspector Note: Observed several food items cold holing in prep/grill area in coolers above 41F in main kitchen (*See asterisks*). C/A: All TCS foods which are cold held must be maintained at 41F and below. COS: Food out of temperature less than 4-hours per PIC; food placed in WIF to rapidly cool to 41F-see temperature section.

Proper hot holding temperatures — Inspector Note: Observed chicken tenders stored in hot table hot holding at below 135F in prep/grill area of main kitchen (**see asterisks). C/A: All TCS foods hot held must be maintained at 135F and above. COS: Chicken tenders reheated to above 165F; see temperature section.