Chili's Grill & Bar

Inspector's notes

Observed two pitchers in the handwashing sink in the dish pit. Notified person in charge and they removed the pitchers at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed several metal pans stored as clean in the prep area to have food debris and particles on the inside, food contact surfaces. PIC placed the soiled pans into the dish pit and will inspect and rewash/rinse/sanitize any other pans that have food debris. The pans are used to store various TCS foods such as cooked pasta, cooked proteins, dairy products (cheese sauce) etc. PIC will retrain employees to prewash dishes to remove debris and inspect prior to stacking and storing as clean. TCS food debris remaining on clean equipment is a potential source of contamination for foods that come into contact with the equipment. Corrective Action: Corrected at time of inspection. ===3RD CONSECUTIVE

Inspector's notes

Observed pico de gallo in the bottom of the make-line unit, chicken wings and mozzarella sticks in the top of the chicken wing station unit ranging from 46*F to 53*F using probe thermometer, verified by person in charge. All items were placed in the units less than three hours prior to inspection and were relocated to the walk-in to rapid cool. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed several metal pans stored as clean in the prep area to have food debris and particles on the inside, food contact surfaces. PIC placed the soiled pans into the dish pit and will inspect and rewash/rinse/sanitize any other pans that have food debris. The pans are used to store various TCS foods such as cooked pasta, cooked proteins, dairy products (cheese sauce) etc. PIC will retrain employees to prewash dishes to remove debris and inspect prior to stacking and storing as clean. TCS food debris remaining on clean equipment is a potential source of contamination for foods that come into contact with the equipment. Corrective Action: Corrected at time of inspection. ===2ND CONSECUTIVE

Inspector's notes

Observed cooked chicken breasts hot holding in the warmer trays on the cook-line with internal temperatures from 98-115F, probe thermometer, verified by PIC. PIC stated the chicken was placed in the unit 30 minutes prior to inspection and had the employee place in the walk-in to rapid cool. Discussed the policy for hot holding and routinely taking temperatures of the chicken to ensure that at least 135F is maintained. Maintaining cooked TCS foods at 135F or more during hot holding prevents significant regrowth of heat-injured microorganisms and prevents recontamination with bacteria that are newly introduced. Corrective Action: Corrected at time of inspection. ===3RD CONSECUTIVE

Inspector's notes

Observed several of the amber pans stored as clean in the prep area to have food debris and particles on the inside, food contact surfaces. PIC placed the soiled pans into the dish pit and will inspect and rewash/rinse/sanitize any other pans that have food debris. The pans are used to store various TCS foods such as cooked pasta, cooked proteins, dairy products (cheese sauce) etc. PIC will retrain employees to prewash dishes to remove debris and inspect prior to stacking and storing as clean. TCS food debris remaining on clean equipment is a potential source of contamination for foods that come into contact with the equipment. Corrective Action: Corrected at time of inspection.

Inspector's notes

2ND CONSECUTIVE VIOLATION Observed cooked chicken breasts hot holding in the warmer trays on the cook-line with internal temperatures from 107-129F, probe thermometer, verified by PIC. PIC unsure of how long the chicken was held in the warmer; PIC voluntarily discarded the chicken, see embargo form. Discussed the policy for hot holding and routinely taking temperatures of the chicken to ensure that at least 135F is maintained. Maintaining cooked TCS foods at 135F or more during hot holding prevents significant regrowth of heat-injured microorganisms and prevents recontamination with bacteria that are newly introduced. Corrective Action: Corrected at time of inspection.

Inspector's notes

2ND CONSECUTIVE VIOLATION Observed mozzarella planks and cooked chicken wings cold holding in the top of the cook-line reach-in, next to the fryer, with internal temperatures of 45-52F, probe thermometer, verified by person in charge (PIC). According to PIC, the reach-in was stocked 2 hours or less prior to inspection and placed the cheese sticks and wings into the walk-in cooler to rapidly cool to 41F or less. Discussed the policy and procedure for cold holding. Discussed the importance of maintaining cold food at 41F or less to limit pathogen growth and avoid causing foodborne illness. Except during preparation, cooking, cooling, or when time is used as a control all TCS food must be maintained at 41°F or less. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed several cooked and cooling racks of ribs, tightly wrapped in plastic wrap and stacked in a deep plastic pan in the walk-in cooler. The internal temperature of the ribs observed at 80-110F, with 20 minutes left to reach 70F (from 135F). PIC placed the cooling ribs into a single layer on a rack in the walk-in freezer to cool to 70F or less within 20 minutes. The temperature was verified to reach less than 70F and will be left in the freezer to cool to 41F or less, before being placed into the cooler. TCS foods must cool from 135-70F in 2 hours and from 70-41F in the next 4 hours. PIC will retrain employees on proper cooling methods such as 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed five cooked chicken breasts ranging from 122*F to 133*F in the hot holding unit. Per the person in charge they were placed in the unit approximately one hour prior to inspection. Corrective Action: Corrected at time of inspection. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above.

Inspector's notes

Observed top layer of wrapped cooked ribs ranging from 51*F to 54*F in the bottom drawer of the make-line unit. Per the person in charge they were placed in the unit less than one hour prior to inspection from walk-in. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the following TCS foods cooling in the walk-in cooler, fail to cool from 135-70F in 2 hours or less: cooked and cooling rice (103-110F after 3.5 hours), cooked and cooling green peppers (70-82F after 3.5 hours), and cooked and cooling onions (70-88F after 2.5 hours) on a speed rack. The TCS foods were cooling in thick layers on sheet pans placed very close together on the speed rack. PIC discarded the rice, green peppers, and onions, see embargo form. Reviewed the cooling log and cooling procedure. PIC will retrain employees on proper cooling methods such as using shallow metal pans that are loosely covered and placed into the walk-in cooler/freezer on a speed rack or top shelf to facilitate airflow. Using ice as an ingredient and frequent stirring also help to facilitate rapid cooling. TCS foods must cool from 135-70F in 2 hours and from 70-41F in the next 4 hours. 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 on the grill grab raw hamburger patties and then proceeded to touch the buns for sliders without washing hands and putting on new gloves. Notified person in charge (PIC) and they had employee discard the buns and then wash their hands and put on new gloves. ===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

Repeat Violation 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 several stacks of plastic pans and metal pans with soil, debris and residue on the food and non-food contact surfaces, on a clean rack in the dish area. According to person in charge (PIC), the equipment was being stored as cleaned. PIC placed the soiled dishes into the dish machine area to be rewashed and sanitized. Equipment food contact surfaces and utensils shall be clean to sight and touch. Discussed the hazards of TCS foods left on equipment that is stored at room temperature. Many foodborne illness pathogens grow rapidly in the danger zone (41-135F). TCS food debris remaining on clean equipment is a potential source of contamination for foods that come into contact with the equipment. PIC will retrain employees to rinse equipment prior to washing and inspect prior to storing as clean. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

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 several stacks of plastic pans with soil, debris and residue on the food and non-food contact surfaces, on a clean rack in the dish area. According to person in charge (PIC), the equipment was being stored as cleaned and has several uses such as storing cut lettuce, sauces, sides such as mashed potatoes, and also other pieces of equipment. PIC placed the soiled dishes into the dish machine area to be rewashed and sanitized. Equipment food contact surfaces and utensils shall be clean to sight and touch. Discussed the hazards of TCS foods left on equipment that is stored at room temperature. Many foodborne illness pathogens grow rapidly in the danger zone (41-135F). TCS food debris remaining on clean equipment is a potential source of contamination for foods that come into contact with the equipment. PIC will retrain employees to rinse equipment prior to washing and inspect prior to storing as clean. Correct By: Corrected At Time Of Inspection

Priority Foundation-4-202.11, Pf: Food-Contact Surfaces-Cleanability; Smooth, Easily Cleanable. 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 several plastic bowls that are used to toss the cooked chicken wings in sauce after deep frying in disrepair with deep pits, a rough surface and discoloration. Discussed replacing any equipment that is not in good repair. Smooth surfaces allow for adequate cleaning. PIC will discard the containers in disrepair. Multiuse food contact surfaces shall be: smooth; free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections; free of sharp internal angles, corners, and crevices. Surfaces that are unable to be routinely cleaned and sanitized because of the materials used could harbor foodborne pathogens. Deterioration of the surfaces of equipment such as pitting may inhibit adequate cleaning of the surfaces of equipment, so that food prepared on or in the equipment becomes contaminated. Correct By: Corrected At Time Of Inspection

Repeat Violation PRIORITY VIOLATION-3-501.16(A)(1), P: Time/Temperature Control for Safety Food, Hot Holding. >>> Observed cooked boneless chicken wings, cooked boneless chicken breasts, cooked chicken strips and egg rolls hot holding in the fryer hot holding unit (crispy station) with internal temperatures of 110-125F, and 2 bowls of seasoned fries in the expo window with internal temperatures of 92-95F, probe thermometer, verified by PIC. According to PIC, the chicken, egg rolls and fries were placed into hot holding for 30 minutes or less. The holding policy for the TCS foods held at the crispy station and fries was reviewed. The policy appears to be used for quality. TCS foods that are hot holding must maintain an internal temperature of at least 135F. PIC will reheat the TCS foods to at least 165F within the next 30 minutes or voluntarily discard. Maintaining cooked TCS foods at 135F or more during hot holding prevents significant regrowth of heat-injured microorganisms and prevents recontamination with bacteria that are newly introduced. >>> 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/4614/AMC-Toolbox---Hot-Holding. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

Core-4-901.11, C: Equipment and Utensils, Air-Drying Required ===> Observed several stacks of plastic pans, bowls and bins stored as clean on the clean rack in the dish area. When separated, clean water was observed in between the pans and pooled on the underside of rims. Discussed placing equipment and utensils in a self-draining, tilted and inverted, position that allows adequate air drying. Items must be allowed to drain and to air-dry before being stacked or stored. Stacking wet items such as pans prevents them from drying and may allow an environment where microorganisms can begin to grow. Chemical sanitizer on dishes must air dry as part of the sanitizing process, prior to use. Cloth drying of equipment and utensils is prohibited to prevent the possible transfer of microorganisms to equipment or utensils. Correct By: Correct Prior To Next Routine Inspection