Chilis Grill & Bar

Inspector's notes

Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed food residue buildup on interior surface of a microwave oven near dishwashing area. Please ensure interior surfaces of cooking and baking equipment are cleaned as often as needed to be clean to sight and touch. Person in charge (PIC) directed employee to clean microwave during inspection to correct. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed containers of mashed potatoes and alfredo sauce in a countertop steam warmer with internal temperatures of 118-120 degrees Fahrenheit. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. Employee reheated and stirred items in microwave oven to an internal temperature of 165F - inspector verified temperatures. Per PIC, items were removed from thermalizer and placed in warmer less than 1 hour prior to inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed employee use a personal cell phone at the cook line, then began putting on clean gloves to help fulfill customer orders. The employee was advised to remove the gloves and wash hands firsts. Employee was coached on examples of when to wash hands. Employee properly washed hands and put on new clean gloves before handling food/equipment. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands must be washed at any time contamination occurs and when changing tasks. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed there to be no hand drying paper towels at the handwashing sink nearest to the wing station. Employee supplied paper towels at time of inspection. Hand drying towels must always be available at all hand washing sinks. Residual moisture on the hands can increase the level of touch-contact associated bacterial transfer following handwashing. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed raw chicken (45'F-48'F) in chicken prep cooler located on cookline. PIC stated food items were stocked less than 4 hours prior. PIC stated it may be due to the gap in prep cooler compartment letting air out and blocking optimal cooling mechanisms. Ambient unit of temperature observed 40.8'F. All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. Corrective Action: Corrected at time of inspection.

Inspector's notes

During inspection observed an accumulation of food debris/residue on the sides of the interior cabinets in the prep area. Please ensure to maintain equipment/utensils, food contact surfaces, and non-food contact surfaces clean at all times. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

During inspection observed ice build-up near the walls of the freezer. Per the person in charge the specified area will be cleaned. Please ensure to maintain physical facility clean at all times. Corrective Action: Correct prior to next routine inspection.

PRIORITY VIOLATION-3-501.14, P: Cooling. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4617/AMC-Toolbox---Cooling. ---- House made salsa and canned beans mix observed with an internal temperature of 60*F while being cold held in the walk-in cooler. The containers were stacked with lids tightly sealed. The mixture was prepared more than 4hrs prior to this inspection. Person in charge (PIC) voluntarily discarded items at time of inspection. Also observed tightly sealed bags of cooked rice in a tub and some of the bags were temping at 45*F, all were within the cooling parameter (<1hr). PIC placed the rice on sheet pans where it was later observed at 42*F and dropping. The ambient temperature of the walk-in cooler was 38*F at time of inspection. Discussed the importance of air circulation during the cooling process. The root cause of this cooling violation determined to be improper cooling methods and verification. TCS Food prepped at room temperature must be cooled down to 41*F within 4 hrs. Correct By: Corrected At Time Of Inspection

Core-5-205.15 (B), C: System Maintained in Good Repair; Maintained ---- Observed leak at handwashing sink across from the wing station. Please repair/replace prior to next routine inspection. Please maintain plumbing in good repair. Correct By: Correct Prior To Next Routine Inspection