Chili's Bar & Grill

Proper cooling methods used: adequate equipment for temperature control — Inspector Note: 11A. Observed food being cooled by non - approved method.

Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used — Inspector Note: 15A. Observed loosely fitted metal frame hanging from the hood system.

Food-contact surfaces: cleaned & sanitized — Inspector Note: 4-2B.Observed a large amounts of accumulated grease on grill and surfaces attached to grill .Clean equipment to prevent fire.

Personal cleanliness — Inspector Note: Observed employees not wearing proper hair and beard restraints. PIC corrected on site by obtaining a hair and beard restraint for cook. 1. Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch. 2. This does not apply to employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food, clean utensils and linens and unwrapped single-service and single-use articles. Observed employee with no hair restraint.

Proper eating, tasting, drinking, or tobacco use — Inspector Note: Observed an employee drink stored above the food storage area. PIC discarded the drink and will instruct employees to store personal drinks in a designated area below food and food contact surfaces. 511-6-1.03(5)(k)1&2 - Eating, Drinking, or Using Tobacco (C) (k) Hygienic Practices. 1. Employees shall not use any form of tobacco products, or electronic devices that simulate tobacco smoking, while engaged in food preparation or service, nor while in areas used for equipment or utensil washing and storage, food preparation or food storage. Employees shall only use tobacco products or electronic devices that simulate tobacco smoking in approved designated areas. 2. Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. However, drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee’s hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles will be allowed.