Chilis Grill & Bar

Inspector's notes

Corrective Action: Corrected at time of inspection.

Inspector's notes

Corrective Action: Corrected at time of inspection.

Inspector's notes

Multiple containers of cooked pasta with lids on and two 400 QT containers with cooked and bagged rice packets observed with internal temperature range of 46-52*F and 49*F-62*F respectfully. Per PIC, both containers had been in the walk-in cooler roughly 3hrs prior to inspection. PIC relocated both products to the freezer (with lids ajar for containers with pasta) where they were later observed at 45-48*F and dropping. Discussed cooling parameters and importance of air circulation during the cooling process. Cooked TCS foods must be cooled from 135°F to 70°F within 2 hours, and from 70°F to 41°F within 4 hours for a total of 6 hours for cooling. TCS foods must be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means. Corrected at time of inspection.

Inspector's notes

Observed multiple plastic containers stacked while wet on the clean dish rack located near prep area. Please ensure that containers and other dishes are fully dry before stacking and putting them away. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Cooked pasta, diced tomatoes, Pico Delgallo, cooked rice in bags, and sauteed vegies observed with internal temperature range of 46-50*F while being cold held inside the walk-in cooler. The ambient temperature of the walk-in cooler was 42*F. Products mentioned above were being cold held nearest to the walk-in cooler door. PIC stated that they have a work-order in to replace the door as it does not shut easily, allowing cold air to escape. TCS foods must be cold held at 41*F or below to prevent bacterial growth. Discussed the temperature danger zone (range between 41*F and 135*F) with PIC. PIC advised staff to utilize other cold holding units instead of storing food in racks nearest to the walk-in cooler door. All TCS foods improperly cold held were discarded by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed multiple containers of cooked Cajun chicken being cooled with lids tightly sealed. PIC put the chicken back on sheet pan to rapidly cool. TCS foods must be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means. Corrected at time of inspection.

Inspector's notes

Observed multiple plastic containers stacked while wet on the clean dish rack located at dish pit and on the rack nearest to the freezer. Please ensure that containers and other dishes are fully dry before stacking and putting them away. Stacking wet items such as pans prevents them from drying and may allow an environment where microorganisms can begin to grow. Corrective Action: Correct prior to next routine inspection.

Core-2-401.11, C: Eating, Drinking, or Using Tobacco ----- Observed employee eating their meal at the service area (area where cooks place customer orders for servers to grab). Reviewed with PIC and employee that consumption of food and drink is only allowed in designated employee break areas that are located away from food service operation. :

PRIORITY VIOLATION-2-301.14, P: When to Wash. 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/4573/AMC-Toolbox---Handwashing. ---- Employee observed putting raw hamburgers on the grill with a gloved hands, then wiped gloved hands on apron and grabbed a bun to begin making a burger. Hands came IN contact with the raw hamburger. The employee was advised to remove gloves,wash hands and put new clean gloves. Informed the person in charge that employees should be removing gloves and washing hands immediately after handling raw meats to prevent contamination. Suggested the use of sher mitts when handling raw meat and establishment had them onsite. Per FDA Food Code 2017, food employees must wash their hands after any activity which may result in contamination of the hands this includes handling raw meats, touching bare human body parts (except arms), coughing or sneezing, using the toilet, and handling dirty equipment or utensils. Switching gloves only is not sufficient. Correct By: Corrected At Time Of Inspection

Priority Foundation-4-601.11(A), Pf: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. 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 multiple plastic containers being stored as clean while they had food deposits and date mark stickers on them. Reviewed with PIC and employees that all dishes/utensils/food contact surfaces must be clean to sight and touch before placing them in storage. All containers were placed at dish pit to be re-washed and air dried before stacking and storing them away. Correct By: Corrected At Time Of 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. ------ Observed 3 containers of cooked pasta and 3 containers of cooked chicken wings with internal temperatures of 58*F and 50*F respectively. All containers had lids tightly shut. Per PIC, both products were prepared sometime during morning hrs. More than 6hrs had passed by the time this inspection took place. Reviewed with manager and employee that when cooling, place products into shallow containers, lids off, not stacked, and in the walk-in cooler to allow for the products to rapidly cool from 135-70'F in 2 hours and from 70-41'F in an additional 4 hours (for a total of 6 hours). The pasta and wings were voluntarily discarded at time of inspection. Correct By: Corrected At Time Of Inspection

Priority Foundation-5-205.11, Pf: Using a Handwashing Sink-Operation and Maintenance. 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/4573/AMC-Toolbox---Handwashing. ------ Observed a sanitizer bucket stored inside the handwashing sink near the wing station. Handwashing sinks shall be maintained so accessible at all time. Informed the person in charge that employees are likely to practice good handwashing habits when handwashing sinks is easily accessible. Items were moved and the sink was cleared at time of inspection. Correct By: Corrected At Time Of Inspection

Core-3-304.12 , C: In-Use Utensils, Between-Use Storage ----- Knives stored in crevice between countertop and prep cooler. The area is not cleaned every 4 hours and is not a clean surface for in-use utensils. PIC will have the knives washed and stored in manner that helps prevent contamination. Correct By: Correct Prior To Next Routine Inspection

Core-4-501.13, C: Microwave Ovens ------ Observed food residue and build-up inside microwaves at cook line. Food contact surfaces of cooking or reheating equipment shall be kept free of encrusted food deposits and other soil accumulations. Food contact surfaces shall be clean to sight and touch. Equipment handles also need cleaned/wiped frequently. Advised PIC to clean equipment/microwaves more often especially after spills. Correct By: Correct Prior To Next Routine Inspection

Core-5-205.15 (B), C: System Maintained in Good Repair; Maintained ---- Water leaks at multiple faucets; the prep sinks, handwashing sink near wing station, and the main handwashing station. Please repair/replace prior to next routine inspection. Please maintain plumbing in good repair. Correct By: Correct Prior To Next Routine Inspection