Food Inspections

Chili's Grill & Bar

Inpection Notes

4-2B - food-contact surfaces: cleaned & sanitized 511-6-1.05(7)(a)1 - equipment, food-contact surfaces,& utensils (pf) Points: 4 Corrected during inspection?: No Repeat: No Inspector Notes: Observed there to be an accumulation of a black, mold-like substance in the ice machine. Equipment food-contact surfaces and utensils shall be clean to sight and touch. PIC to drain, wash, rinse and sanitize ice machine at COB. 6-2 - proper date marking and disposition 511-6-1.04(6)(h) - ready-to-eat time/temperature control for safety food, disposition (p) Points: 4 Corrected during inspection?: Yes Repeat: No Inspector Notes: Observed five containers of TCS foods, located in the walk-in cooler, to have an expiration date of 8-10-2025. Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 4 and 5 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. COS: All food items were voluntarily discarded during the inspection. 11A - proper cooling methods used: adequate equipment for temperature control 511-6-1.04(6)(e) - cooling methods (pf, c) Points: 3 Corrected during inspection?: Yes Repeat: No Inspector Notes: Observed raw chicken and raw salmon cooling in the walk-in cooler while tightly covered. 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; Pf (ii) Separating the food into smaller or thinner portions; Pf (iii) Using rapid cooling equipment; Pf (iv) Stirring the food in a container placed in an ice water bath; Pf (v) Using containers that facilitate heat transfer; Pf (vi) Adding ice as an ingredient; Pf or (vii) Other effective methods. Pf 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: Food items located in the walk-in cooler were voluntarily uncovered, during the inspection, to ensure proper cooling would occur. See temperature log for cooling curve. 15C - nonfood-contact surfaces clean 511-6-1.05(7)(d) - nonfood-contact surfaces (c) Points: 1 Corrected during inspection?: Yes Repeat: No Inspector Notes: Observed several gaskets and reach-in units, located on the cook-line, to have an accumulation of food debris. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. COS: PIC instructed 3 different crew members to clean the gaskets and reach in units. All started cleaning during the inspection.

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