Food Inspections

Chili's #558

Inpection Notes

2-1B - hands clean and properly washed 511-6-1.03(5)(c) - when to wash (p) Points: 9 Corrected during inspection?: Yes Repeat: No Inspector Notes: Chef was observed placing raw hamburgers on the grill, he then procedded to pick up a bread bun with the same pair of gloves which was used for raw hamburgers. (vi) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; P Note: The Health Inspector immediately stepped in and took the Hambuger bun and dicarded it. He then told the Chef to change his gloves and wash his hands which he did at the hand sink. 2-1C - no bare hand contact with ready-to-eat foods or approved alternate method properly followed 511-6-1.04(4)(a)1,2,3,4(i) - preventing contamination from hands (p), (pf), (c) Points: 9 Corrected during inspection?: Yes Repeat: No Inspector Notes: An employee was observed touching a hamburger Bun with bare hands as the Hamburger was about to be served. Food employees shall minimize bare hand and arm contact with exposed food that is not in a ready- to-eat form. Pf Note: Hamburger was voluntarily discarded during the inspection 4-2B - food-contact surfaces: cleaned & sanitized 511-6-1.05(6)(n) - manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration, hardness (p,pf) Points: 4 Corrected during inspection?: Yes Repeat: No Inspector Notes: The dishmachine was observed at 0ppm when measured with a chlorine test kit. 1. A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart; P Concentration Range Minimum Temperature MG/L PH 10 or less oF (oC) PH 8 or less oF (oC) 25-49 120 (49) 120 (49) 50-99 100 (38) 75 (24) 100 55 (13) 55 (13) Note: Facility will set up their (3) compartment sink to wash, rinse and sanitize all equipment until the dish washing machine is repaired. 6-2 - proper date marking and disposition 511-6-1.04(6)(g) - ready-to-eat time/temperature control for safety food, date marking (pf) Points: 4 Corrected during inspection?: Yes Repeat: No Inspector Notes: Grilled chicken was observed in the walk in cooler with no date label. Cut tomatoes was also observed next to the grilled chicken in the walk in with no date label. Note: According to the Manager both items were prepared yesterday 9/1/2025. 511-6-1.04(6)(g) - Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking (Pf) (g) Ready-to-Eat Time/Temperature Control for Safety Food, Date Marking 1. Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 5 and 6 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. Pf Note: Both items were immediately date labelled during the inspection. 12B - personal cleanliness 511-6-1.03(5)(i) - hair restraints (c) Points: 3 Corrected during inspection?: Yes Repeat: No Inspector Notes: Observed two employees in the kitchen preparing food with no beard nets on 511-6-1.03(5)(i) - Hair Restraints (C) (i) Hair Restraints. 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. 511-6-1.03(5)(g) - Jewelry (C) (g) Jewelry. Except for a plain ring such as a wedding band food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food. Note: Both employees immediately placed beard nets over the beards.

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