Food Inspections

CHILI'S #558

Inpection Notes

Violation of Code: [511-6-1.04(6)(f)] Observed cut lettuce, cheddar cheese and chicken all cold holding in a reach in cooler at temperatures above 41 Degrees Fahrenheit. (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above. The chicken, cheddar cheese and cut lettuce were all voluntarily discarded during the inspection. New Violation. Corrected On-Site. New Violation. 6-2 Observed Pasta in the reach in cooler unit with expired date labels. 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 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. Pf 2. Except as specified in paragraphs 4 through 6 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and packaged by a food processing plant shall be clearly marked, at the time the original container is opened in a food service establishment and if the food is held for more than 24 hours, to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, Note:Pasta was voluntarily discardrd during the inspection. New Violation. Corrected On-Site. New Violation.

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