Chili’s Bar & Grill #105

Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items

Phone on prep line at cookline manger moved washed hands Corrected On-Site Repeat Violation

Basic – Floor area(s) covered with standing water

Standing water on floor during time of inspection.

Basic – Hood filters/grease extractors not designed to be easily removable for cleaning. Above pizza oven.

Basic – Ice buildup in walk-in freezer.

Basic – In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container

Scoop handle inside shredded cheese touching food.

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. nPipes behind cook line soiled with grease.

Basic – Time/temperature control for safety food thawed in an improper manner

nThawing at room temp white cheese in standing water on three compartment sink. Manger moved Corrective Action Taken

Basic – Wall soiled with accumulated grease, food debris, and/or dust. Wall Behind three compartment sink. nWall behind pizza oven

Basic – Water leaking from pipe and/or faucet/handle

npipe leaking under Hand washing sink dishwasher dripping on floor.

High Priority – Employee touched soiled surface and then handled clean equipment items without washing hands

Dishwasher put dirty dishes into dishwasher then put clean dishes away with out washing hands. Educated employee. Corrective Action Taken

High Priority – Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized

At bar quaternary sanitation was at 150 management added more Sanitizer now is 200ppm. Corrected On-Site

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food

nFrozen mozzarella under raw beef patties in freezer opposite of fryers. Manger moved Corrected On-Site

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime

Soiled cutting boards at cook line.

Intermediate – No paper towels or mechanical hand drying device provided at handwash sink at hand sink near rear ice machine and bar. Manger replaced Corrected On-Site

Intermediate – Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink

Hand wash sink at dishwasher 70F had hot water turned off due to disrepair.