Chili’s Grill & Bar

Basic – Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic – Accumulation of debris inside warewashing machine

Dishwasher machine soiled with food debris.

Basic – Cutting board has cut marks and is no longer cleanable

Multiple cutting boards on cook line reach in coolers cut marks.

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

Speaker stored in reach-in cooler on line. Employee removed speaker. Corrected On-Site

Basic – Equipment and utensils not properly air-dried – wet nesting

Pans on shelf in dish area wet nesting.

Basic – Floor soiled/has accumulation of debris

Walk-in Freezer floors soiled with food like debris.

Basic – Food storage container/container lid cracked or broken

Cracked pans on shelf by dish area.

Basic – In-use knife/knives stored in cracks between pieces of equipment

Knife in between reach- in cooler top.

Basic – Interior of oven/microwave has accumulation of black substance/grease/food debris

Microwaves soiled with food debris on cook line.

Basic – No handwashing sign provided at a hand sink used by food employees

No employees must wash hands sign at hand sinks in kitchen.

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust

Multiple gaskets on cook line soiled with food debris.

Basic – Waste line missing at soda gun holster

Soda gun at bar area missing waste line.

High Priority – Employee switched from working with raw food to ready-to-eat food without washing hands. nEmployee touched raw hamburger meat then continued to handle ready to eat foods without washing hands and changing gloves. Spoke to manager.

High Priority – Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit. nChicken tenders (125F – Hot Holding). Employee voluntarily discarded.

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. nRaw chicken (48F – Cold Holding); @3:10 raw chicken (42F – Cold Holding). Manager placed ice bags on items. Corrected On-Site

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. nGrilled chicken (125F – Hot Holding); Manager recooked chicken to 165F Corrected On-Site

Intermediate – No soap provided at handwash sink

No soap at bar area hand sink. Manager placed soap. Corrected On-Site