Chili's Grill & Bar

Inspector's notes

Observed inside main walk in with double stack of salsa cooling on bottom shelf covered with internal temperature of 62*F. Notified Person In Charge (PIC). Per PIC the salsa was made prior to routine inspection start time. PIC will have employee move all stacked salsas containers from bottome shelf. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed inside bar area with drain backing up the white rim full of liquid below the three compartment sink. Notified Person In Charge (PIC). PIC directed employee to unclog drain line. Corrective Action: Corrected at time of inspection. PRIORITY VIOLATION-5-202.13 - Priority: Backflow Prevention, Air Gap Addl Notes: Observed spray arm to left of dish machine not in use hanging 2 inches below the flood rim. Notified Person In Charge (PIC). PIC moved spray arm onto holder.== Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed 0 ppm quat in multiple sanitizer buckets at the time of inspection. All wet wiping cloths must be stored in sanitizer buckets with approved sanitizer concentrations. Wiping cloths were placed in sanitizer buckets with approved sanitizer concentrations at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

*THIRD CONSECUTIVE VIOLATION* Multiple pepperoni pizzas, cheese pizzas and chicken quesadillas-64-67F in the reach in cooler next to the salad make line in the cookline area. PIC stated that the pizzas had been in the unit for an extended amount of time and discarded-see embargo form. PIC stated that the quesadillas were placed into the unit about an hour prior and relocated to the walk in freezer to rapidly cool. Except during preparation, cooking, or cooling, or when time is used as the public health control TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be maintained at 41F or below when cold holding. Corrective Action: Corrected at time of inspection. *Ambient temp of the reach in cooler was 72F. PIC stated that the unit would be scheduled for repair and would not be used for TCS food storage. Establishment has sufficient refrigeration. Corrective Action: Corrected at time of inspection.

Inspector's notes

Employee wallet stored directly on top of ketchup in the server pass thru area. PIC removed the wallet. Ensure that employees have suitable facilities for the orderly storage of employee clothing and other possessions. Corrective Action: Corrected at time of inspection.

Inspector's notes

*SECOND CONSECUTIVE VIOLATION* Baked potato soup-56F and queso with chili-62F stored in front/over the re-thermalizer in the rear prep area. Employee stated that both items had been there for about thirty minutes and placed them both into the re-thermalizer to heat. Except during preparation, cooking, or cooling, or when time is used as the public health control TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be maintained at 41F or below when cold holding. Corrective Action: Corrected at time of inspection.

Inspector's notes

Quat sanitizer solution in cloth buckets in the cookline area with concentration at less than 150ppm. Ensure that sanitizers are at proper concentration according to manufactures directions. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Employee in the cookline area took hat off of his head, then put it back on and went to handle cooked onions and hamburger buns without washing hands. The employee was asked to discard the food items and wash hands. Ensure that employees wash hands after engaging in activities that may contaminate hands and when changing tasks. Corrective Action: Corrected at time of inspection.

Inspector's notes

Employee in the cookline area handled a cooked hamburger patty for a customer order with bare hands. The PIC asked the employee to wash hands and to put on gloves. Ensure that employees are limiting contamination of ready to eat foods by wearing gloves or by other approved methods. Corrective Action: Corrected at time of inspection.

Inspector's notes

Multiple pieces of equipment in clean storage area with excess old food debris present. PIC removed all items to be properly cleaned. Ensure that Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils are clean to sight and touch. Corrective Action: Corrected at time of inspection.

Inspector's notes

Bag of macaroni and cheese-73-84F stored over/on the combi oven in the rear cookline area. PIC stated that the mac and cheese had been on the oven for about 30-45 minutes while the re-thermalizer heated. PIC voluntarily discarded the mac and cheese-see embargo form. Keep PHF/TCS foods in cold holding at 41F or below. Corrective Action: Corrected at time of inspection.

Inspector's notes

Cooked onions and two pans of roasted corn-66-67F cooling on a speed rack next to the combi-oven in the rear cook line area. Employees stated that the items were made within the last 2 to 3 hours and relocated to the walk in cooler. Ensure that proper cooling methods are followed: (1) Placing the FOOD in shallow pans; Pf (2) Separating the FOOD into smaller or thinner portions; Pf (3) Using rapid cooling EQUIPMENT; Pf (4) Stirring the FOOD in a container placed in an ice water bath; Pf (5) Using containers that facilitate heat transfer; Pf (6) Adding ice as an ingredient; Pf or (7) Other effective methods. Pf Corrective Action: Corrected at time of inspection.

Inspector's notes

Employee in the cookline area observed rubbing blood and residue from raw hamburger patties on the apron being worn. Discussed with the PIC about ensuring that food employees wear clean outer clothing to prevent contamination of food, equipment, utensils, and single-service articles. Dirty clothing may harbor diseases that are transmissible through food. Food employees who inadvertently touch their dirty clothing may contaminate their hands. This could result in contamination of the food being prepared. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Tongs and a spoon stored with the handles directly in the lemons in the server pass thru area. PIC removed the tongs and spoon. Utensils should be stored with their handles above the top of the FOOD and the container. Corrective Action: Corrected at time of inspection.

Inspector's notes

Wiping cloths on cook line, at the pass-through area and in the bar stored in solution with less than 150ppm quaternary ammonium sanitizer. New solutions were prepared. Corrective Action: Corrected at time of inspection.

Inspector's notes

The undersides of the shelves at the pass through are soiled with food residues. Nonfood-contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Nonfood-contact surfaces shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Corrective Action: Correct prior to next routine 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.-----Employee handling dirty equipment in ware wash area went to handle clean equipment without washing hands. Employee was asked to wash hands and did so. Ensure that employees wash hands after engaging in activities that may contaminate hands. Correct By: Corrected At Time Of Inspection

Repeat Violation Core-4-601.11, C: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils--There is excess old food debris/soil residue along the doors of the reach in coolers in the cookline area and along the bottom of the soda machine behind and around the nozzle area. Ensure that equipment is cleaned frequently enough to preclude accumulation of soil residues. Correct By: Correct Prior To Next Routine Inspection,Repeat Violations: 2nd

Core-4-601.11, C: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils--During inspection observed build up of debris located around the sides of the ovens, grills and vents. Per the person in charge the equipment will be cleaned. Please ensure to maintain equipment/utensils, food contact surfaces, and non-food contact surfaces clean at all times. Correct By: Correct Prior To Next Routine Inspection

Core-6-501.12, C: Cleaning, Frequency and Restrictions.---During inspection observed build up of food debris on the floor of walk-in-cooler & the floor of the bar area. The person in charge stated the specified areas would be cleaned. Please ensure to maintain physical facility clean at all times. Correct By: Correct Prior To Next Routine Inspection