Chilis Grill & Bar

Inspector's notes

Observed the handwashing sink by the office blocked by 11 containers of chips and a metal bar laying across the sink. Notified person in charge and they removed the bar and relocated the chips. Handwashing sinks must be accessible at all times. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed three chicken breasts in the hot holding unit above the make-line ranging from 125*F to 130*F using probe thermometer (verified by person in charge). Person in charge stated they were placed in the unit approximately 15 minutes prior to inspection and reheated the chicken to 165*F at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed American cheese (51*F) in the top of the cold holding unit next to the grill and raw chicken (46*F) in the top of the cold holding unit next to the fryers. Per the person in charge they were both placed in the units at approximately 10 am from the walk-in, time of inspection was approximately 1:00 pm. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed raw chicken in cold holding unit temp 46-50*F. Unit located to the right of flat top grill, with chicken in bottom pull out draw. All other TCS foods held in unit were 41*F or below. PIC stated chicken had been put in unit 1hr prior to inspection with chef frequently opening unit. Recommended putting ice underneath chicken as well as long term solution of relocating frequently used raw chicken. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Ice was placed in food safe bag under raw chicken also in a bag inside metal container. PIC placed time stamp on raw chicken to ensure time/temp control. Corrective Action: Corrected at time of inspection.

PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold Holding. 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/4576/AMC-Toolbox---Cold-Holding. >>>Observed cooked ribs individually wrapped in plastic wrap with an internal temperature ranging from 41*F to 47*F. The temperature of each wrapped rib was taken and the ribs that were in the range of 43*F to 47*F were discarded by the person in charge (3 lbs. of cooked ribs). The ribs that were in temperature went back in to the walk-in. Cooked ribs were located in the make unit refrigerator opposite of the grill and located in the bottom left drawer in a plastic container. Items were filled to the top of the container and were prepped on 1/16/24 and placed in the unit at approximately 10:30am from the walk-in. The temperature of the other food items in the same unit were 41*F or below. Discussed with person in charge to use a metal container instead of plastic and to not fill the container to the top to help keep the food at 41*F or below and except during preparation, cooking, cooling, or when time is used as a control all TCS food to be maintained at 41°F or less. Correct By: Corrected At Time Of Inspection

Priority Foundation-4-302.14, Pf: Sanitizing Solutions, Testing Devices. 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/4574/AMC-Toolbox---Food-Contact-Surfaces. Observed no test strips for the dishwasher that uses chlorine. The person in charge had test strips for quat. Discussed with person in charge a test kit or other device that accurately measures the concentration in MG/L (ppm) of sanitizing solutions shall be provided. Accurate test kit/ device must be available. Person in charge will send a photo of the chlorine test strips. Correct By: Correct Prior To Reinspection

Core-6-201.11, C: Floors, Walls and Ceilings-Cleanability >>>Observed exposed concrete rock at entrance of floor to bar. Notified Person In Charge (PIC). =====Floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. A work order has been submitted to corporate. 3rd Consecutive Violation=====Correct Prior to Next Routine Inspection Core-6-501.12, C: Cleaning, Frequency and Restrictions >>>Observed black organic matter all around dish pit walls. Underneath dish pit sinks large amounts of black; brown; orange organic matter. === A dirty wall or ceiling in any room. Person in charge instructed the dishwasher to clean the walls at the time of inspection. Correct By: Correct Prior To Next Routine Inspection

Repeat Violation Core-6-201.11, C: Floors, Walls and Ceilings-Cleanability====Observed exposed concrete rock at entrance of floor to bar. Notified Person In Charge (PIC). =====Floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. 2nd Consecutive Violation=====Correct Prior to Next Routine Inspection Core-6-501.12, C: Cleaning, Frequency and Restrictions=====Observed black organic matter all around dish pit walls. Underneath dish pit sinks large amounts of black; brown; orange organic matter. === A dirty wall or ceiling in any room Correct By: Correct Prior To Next Routine Inspection,Repeat Violations: 2nd

Priority Foundation-2-103.11 (A)-(O), Pf: Person-In-Charge-Duties; Performs Assigned Duties. Establishment currently has second consecutive violation #20. An audit of employee food handler certificates was completed in the establishment had 4 out of 29 employee Food Handler Certificates. Correct By: Correct Prior To Reinspection

PRIORITY VIOLATION-3-302.11 (A1-2), P: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection From Cross Contamination. ====Observed inside main walk in unit on speed rack to the right side of unit. Observed raw open shrimp liquid all around cooked beef package on same sheet. Also raw open shrimp stored directly above open cooked mozzarella Sticks. Notified Person In Charge (PIC). PIC moved ready to eat foods away from open raw shrimp. ======Separating raw animal foods during storage, preparation, holding, and display from raw RTE foods and cooked RTE foods 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/4621/AMC-Toolbox---Cross-Contamination. Correct By: Corrected At Time Of Inspection

Priority Foundation-4-601.11(A), Pf: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils.====Observed in back of house clean storage rack with clean stainless steel medium; soup ladle; measuring cup; and chicken wing containers. Inside was observed with orange/white/brown/red/yellow/black organic matter on the insides of several medium size clean stainless steel containers. Notified Person In Charge (PIC); PIC will have employee rewash; rinse; and sanitize containers listed. =====Equipment food contact surfaces and utensils shall be clean to sight and touch. 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/4574/AMC-Toolbox---Food-Contact-Surfaces Correct By: Corrected At Time Of Inspection

Repeat Violation PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold Holding. ====Observed multiple tcs foods in temperature danger zone in 2 main cook line reach in units behind the flat top unit. Observed internal temperature of: container of cut tomatoes 54*F; container of shredded American Cheese at 54*F; Pico De gallo at 53*F; 2 containers of cooked ribs at 60*F; cooked pasta at 53*F. Notified Person In Charge (PIC). PIC confirmed internal temperatures and discarded all foods listed. Ambient temperature of middle unit was at 60*F with min/max thermometer. In second reach in unit next to chicken hot holding unit had ambient temperature of 46*F-49*F with min max. Internal temperature of cut tomatoes at 44*F; cut lettuce at 46*F; shredded cheese at 49*F; notified PIC, all foods placed into walk unit to cool to 41*F within 30 minutes. ==== Except during preparation, cooking, cooling, or when time is used as a control all TCS food to be maintained at 41°F or less. 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/4576/AMC-Toolbox---Cold-Holding. Repeat Violations: 2nd,Correct By: Corrected At Time Of Inspection

Priority Foundation-7-102.11, Pf: Common Name-Working Containers. ====Observed container of Peroxide yellow chemical with no chemical name on side by server station by main walk way. Notified Person in Charge (PIC). All chemicals need to have labels or clearly written names. ===== Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. Correct By: Corrected At Time Of Inspection

Priority Foundation-3-501.15 (A), Pf: Cooling Methods. ====Observe large container of cooked chicken on middle cook line unit at 55*F internal temperature. Per sticker food items were made at 2:30pm; time of inspection is at 3:30pm. Notified Person In Charge (PIC). PIC had employee move cooked chicken to main walk in unit to cool to 41*F. Verified after 1 hour. Also observed 4 containers of cooked chili at 50*F. Sticker prepared at 11:30am; directed PIC to move to walk to cool to 41*F. Verified after 30 minutes. Also observed 4 containers of cooked onions at 55*F. Recently Directed PIC to move to main walk in. Cooled to 41*F within 1 hour inside main walk in unit.====An incorrect method used. 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. Correct By: Corrected At Time Of Inspection

Core-5-205.15 (B), C: System Maintained in Good Repair; Maintained. ---===Observed small drip leak underneath hand sink by ice cream station. Notified Person In Charge (PIC). =====Drip underneath hand sink. Correct By: Correct Prior To Next Routine Inspection

Core-6-201.11, C: Floors, Walls and Ceilings-Cleanability====Observed exposed concrete rock at entrance of floor to bar. Notified Person In Charge (PIC). =====Floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Core-6-501.12, C: Cleaning, Frequency and Restrictions=====Observed black organic matter around electrical panel wall and ice cream station. Also observed grey organic matter around air vents throughout the establishment. === A dirty wall or ceiling in any room Correct By: Correct Prior To Next Routine Inspection