Chilis Grill & Bar

Inspector's notes

Observed two containers of diced tomatoes and one container of sliced tomatoes with the lids on ranging from 44*F to 46*F using probe thermometer (verified by person in charge) that were prepared and placed in the walk-in at 8:30 am, time of inspection was 1:00 pm. Person in charge voluntarily discarded - see embargo form. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed five individually wrapped ribs in the bottom drawer of the make-line unit with no date marking sticker. Person in charge stated they were prepared on 4/26 and placed a date marking sticker on the ribs. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed baked potato soup, enchilada soup, and chili ranging from 115*F to 125*F in the hot holding unit to the right of the server station. Per the person in charge both soups and chili were placed in the unit less than one hour prior to inspection. Both soups and chili were reheated to 165'F at the time of the inspection. Discussed proper hot holding with the PIC. All food held hot must be maintained at 135'F or above at all times. Corrective Action: Corrected at time of inspection.

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. >>>observed employee handling dirty dishes at dish pit with bare hands and then put away clean dishes without washing hands. Hands must be properly washed whenever changing tasks where contamination could occur. Notified person in charge and had employee wash hands and re-ran contaminated dishes back through dish machine. Hands must be properly washed after handling dirty dishes, touching hair/face/self, handling trash, handling raw animal proteins, and whenever contamination could occur prior to switching tasks. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-2-301.14, P: When to Wash.===Observed multiple hand washing issues in the main cook line. Observed employee with gloved left hand touch raw chicken. Employee took off contaminated glove. With same contaminated hand employee put on another glove over contaminated left hand. With contaminated left hand employee proceeded in directly seasoning French Fries and touching clean bowls and containers and cooked chicken orders going out. Notified Person In Charge (PIC). PIC directed employee to take off contaminated glove and wash hands appropriately. Also observed main grill employee touch multiple times raw steaks with right gloved hand. With same contaminated gloved hand employee contaminated all meat tongs and spatulas on the cook line, touching computer buttons and then directly touching several buns for hamburger order. Notified PIC, PIC discarded contaminated buns, directed employee to take off contaminated gloves and wash hands appropriately. PIC washed and sanitized all contaminated cook line equipment and buttons.=============Employee not washing hands between working with raw food and RTE food. Employee not washing hands after engaging in other activities that may contaminate the hands. 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/AMCToolbox--- Handwashing. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-301.11, P: Preventing Contamination from Hands; Bare Hand Contact with Ready to Eat Foods. ========Observed bar tender grab lime wedge with bare hands and place onto open beer mug. Notified Person In Charge (PIC). PIC directed employee to discard contaminated beverage with lime. PIC will direct employee to wash hands appropriately. =====Wash hands per code and shall not contact exposed RTE foods with bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment 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. Correct By: Corrected At Time Of Inspection

Priority Foundation-5-205.11, Pf: Using a Handwashing Sink-Operation and Maintenance. =====Observed hand sink at bar station blocked with ice scoop and ice scoop holder inside the entire hand sink area preventing the use of hand sink. Notified Person In Charge (PIC). PIC moved ice scoop and ice scoop holder from hand sink. ==== Not used for other purposes than handwashing. 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. Correct By: Corrected At Time Of Inspection

Repeat Violation Core-6-201.11, C: Floors, Walls and Ceilings-Cleanability. ====Observed main concrete exposed rock flooring around the establishment. Exposed concrete is throughout the establishment seating areas. By restroom doors. Sides of bar. By kitchen side entrance. 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. Correct By: Correct Prior To Next Routine Inspection,Repeat Violations: 3rd

Repeat Violation Priority Foundation-5-205.11, Pf: Using a Handwashing Sink-Operation and Maintenance. =====Observed hand sink at bar station blocked with ice scoop and ice scoop holder inside the entire hand sink area preventing the use of hand sink. Notified Person In Charge (PIC). PIC moved ice scoop and ice scoop holder from hand sink. ==== Not used for other purposes than handwashing. 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. Corrected at time of inspection. Priority Foundation-6-301.12, Pf: Hand Drying Provision. =====At time of inspection observed no paper towels at hand washing station at back of house prep station to right of main walk in unit. Notified Person In Charge (PIC). PIC restocked hand sink with paper towels. =====All hand washing station need to be stocked with paper towels at all times. 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. Correct By: Corrected At Time Of Inspection,Repeat Violations: 4th

Repeat Violation Priority Foundation-4-601.11(A), Pf: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. ====Observed 10 + clean medium and small size containers on clean rack at back of house clean racks with yellow, green, red, white and black organic matter and other visible food debris. Also observed in server area of kitchen with clean stacks of white plates with food debris and white white debris on top side of 7 separate food contact plates. Notified Person In Charge (PIC); PIC will have employees wash, rinse, sanitize clean cups and clean stainless steel containers. =======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. Repeat Violations: 4th,Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-7-201.11, P: Separation-Storage. ====Observed chemical spray bottle of Peroxide cleaner stored hanging directly above open single use to go drink containers by the take out area. Also observed by bar/server area chemical spray bottle of Peroxide stored directly above clean utensils (Fork; Knife; Spoon). Notified Person In Charge (PIC). PIC moved chemical spray bottles away from single use food service items. =====Toxic substances stored to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles. Correct By: Corrected At Time Of Inspection

Priority Foundation-3-501.15 (A), Pf: Cooling Methods. ====Observed establishment cooling 10 x1 racks and another 8x1 racks of recently prepared quesadillas inside small reach in unit on main cook line. Ambient temperature of reach in unit is at 44.7*F with min/max thermometer. Internal temperature of the prepared Quesadillas are at 60*F and 50*F internal temperature. Notified Person In Charge (PIC). PIC will have employee move all quesadillas into the main walk in to cool to 41*F. ======An improper cooling method is 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-4-201.11, C: Equipment and Utensils-Durability and Strength. ===Observed small reach in unit on main cook line to left of upright unit has exposed metal portion broken and being held with tape. Broken piece is keeping seals from door to maintain seal. Notified Person In Charge (PIC)===Equipment and utensils designed and constructed to be durable and to retain their characteristic qualities under normal use conditions. Correct By: Correct Prior To Next Routine Inspection

Repeat Violation Core-6-201.11, C: Floors, Walls and Ceilings-Cleanability. ====Observed main concrete exposed rock by server entrance and seating flooring around the establishment. Exposed concrete is throughout the establishment seating areas. 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. Correct By: Correct Prior To Next Routine Inspection,Repeat Violations: 2nd