Chili's Hamburger Grill & Bar Degrades its Sanitary Rating

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.Observed employee drink stored on prep line next to warmer containing food. The drink was moved below. **Corrected On-Site** **Repeat Violation**

Basic - Light shield damaged/in disrepair.Observed lack of light shield over the dish wash machine area. **Repeat Violation**

High Priority - Employee failed to wash hands before changing gloves and/or putting on gloves to work with food.Observed cook staff put on gloves, no hand wash. The manager redirected the employee. **Corrected On-Site**

High Priority - Employee with infected sore/cut/burn/wound on hand or wrist without two layers of impermeable protection on the wound is handling food, clean equipment or utensils, or unwrapped single-service items.Observed a cook coming on line, with a swollen cut on his right middle finger knuckle. A waterproof bandage was added. **Corrected On-Site**

High Priority - Raw animal food stored over cooked food.Observed raw chicken stored over cooked cooked corn in the walk in freezer. The corn was moved to another shelf. **Corrected On-Site** **Repeat Violation**

High Priority - Raw sewage on ground of establishment.Observed a hand wash sink near the office, the drain was loose and grey water was released to the floor. The drain was immediately fixed and the floor was mopped. **Corrected On-Site**

High Priority - Toxic substance/chemical stored by or with food.Observed sanitizer bucket stored over bread on the cook line. The sanitizer was moved below. **Corrected On-Site**

Intermediate - Cutting board(s) stained/soiled.ALSO, multiple cutting boards on the cook line are stained.

Intermediate - Handwash sink not accessible for employee use due to items stored in the sink.Observed a sink brush stored in the dish wash machine hand wash sink. It was removed. **Corrected On-Site** **Repeat Violation**

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.Observed employee drink on the cook line next to the hot held chicken. The drink was moved below. **Corrected On-Site**

Basic - Light shield for lights in food preparation, food storage or warewashing area missing end caps.Observed lack of end caps at the end of the prep line.

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.Observed cheese on the cook line 54°. Cold hold not efficient, ice had been added below prior to the inspection. Items in this unit are slated to go on Time as A Public Health Control today, and they did. **Corrective Action Taken**

High Priority - Raw animal food stored over ready-to-eat food.Observed raw beef stored over bread, walk in freezer. The items were rearranged. **Corrected On-Site**

Intermediate - Cutting board(s) stained/soiled.Observed 2cutting boards on the cook line stained.ALSO, the door for the lettuce hopper has accumulation of food debris.ALSO, the soda guns at the bar both have visible accumulation of syrup debris. for the cutting boards only. **Repeat Violation**

Intermediate - Handwash sink not accessible for employee use due to items stored in the sink.Observed a spoon in the bar hand wash sink.

Basic - Dishware/utensils not soaked prior to being placed in three-compartment sink/dishmachine and results in soiled dishware/utensils after washing occurs.Observed a plate coming out of the Dish wash machine still soiled with food. It was put back on the soiled side. **Corrective Action Taken**

Basic - Employee personal items stored in or above a food preparation area.Observed glasses on wait station prep table. They were moved. ALSO, jackets stored on the bulk soda rack. They were moved. **Corrected On-Site**

Basic - Reach-in cooler gasket torn/in disrepair.Observed reach in cooler gasket torn on the cook line, by the fry station.

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.Corn salsa on the cook line at 50°. See stop sale.

High Priority - Potentially hazardous (time/temperature control for safety) food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours.Observed corn salsa made over 4 hours ago, not ambient cooled to below 41°. It is made cold.

High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.Observed beans in hot holding unit 119°. The beans were placed in a microwave, to be reheated to at least 165° and then hot held at 135° or above. **Corrective Action Taken**

High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.Observed corn salsa on the cook line 50°. The corn salsa was fish made over 4 hours ago. This may not be served to the public.

Intermediate - Cutting board(s) stained/soiled.Observed cutting boards on the cook line stained.

Basic - Dishware/utensils not soaked prior to being placed in three-compartment sink/dishmachine and results in soiled dishware/utensils after washing occurs.Food pan lids stored with clean dishes still had food residue visible.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.Drink and pastries stored on a table with bulk sugar. The items were moved to the lowest shelf. **Corrected On-Site**

Basic - In-use knife/knives stored in cracks between pieces of equipment. On the cook line, on two cold tables, the knives are stored over the roll top doors, in the recesses of the hood.

Basic - Wiping cloth sanitizing solution stored on the floor.On the cook line. It was moved to a shelf. **Corrected On-Site**

High Priority - Cooked meats or poultry hot held at less than 135 degrees Fahrenheit or above.Fried chicken on the cook line was observed at 125°. It was set to be re fried.

High Priority - Spray bottle with chemical/toxic substance stored near/on/above food preparation surface or food. Oven spray stored on the counter with bulk sugar. It was moved to the cleaning shelf. **Corrected On-Site**

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.The non chemical side of the splitter lacks back flow control.

Intermediate - Encrusted material on can opener blade.Can opener hanging on the ladder had accumulation of food debris. ALSO, the reach-in freezer on the cook line has an accumulation of food debris.

Intermediate - Records/documents for required employee training do not contain all of the required information.Brinker training records are missing: dates for hire, train birth and trainer.

Basic - Evidence of employee eating in food preparation, food storage or warewashing area.Remnants of breakfast in a bag on the back line prep table. **Corrected On-Site**

Basic - Food not stored at least 6 inches off of the floor.Bulk oil near cook line.

Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container.On the cook line, handles touching cheese, **Corrected On-Site**

Basic - Light shield for lights in food preparation, food storage or warewashing area missing end caps.Back line prep area, missing at least 3 caps.

Basic - Old food stuck to clean dishware/utensils.Cheese on food pan on clean dish rack.

High Priority - No vacuum breaker on fitting/splitter added to hose bibb. At mop sink, the non chemical side.

Intermediate - Accumulation of black/green/white mold-like substance inside the ice bin.Ice machine in kitchen, on shroud and above door. ** repeat violation** Ice bin in main wait station. **Repeat Violation**

Intermediate - Accumulation of mold-like substance on juice/drink dispensing nozzles/equipment.Main beverage station, soda- water - nozzles have an accumulation.

Intermediate - Soda gun soiled.Bar, far end.

Portable fire extinguisher gauge in red zone. For reporting purposes only.By the roof access, in red zone.

Basic - Bowl or other container with no handle used to dispense food. (No handle souffl cup in sour cream on cook line) **Corrected On-Site**

Basic - Equipment and utensils not properly air-dried - wet nesting. (Pans stacked wet) **Repeat Violation**

Basic - Food storage container/container lid cracked or broken. (Several cracked pans and lids)

Basic - Ice buildup in reach-in freezer. (In ice cream freezer)

Basic - Ice buildup in walk-in freezer. (Ice on floor in walk-in freezer) **Repeat Violation**

Basic - Single-service articles not stored inverted or protected from contamination. (To go cups in dispenser not covered) **Corrected On-Site** **Repeat Violation**

Basic - Walk-in cooler/walk-in freezer floor soiled. (Walk-in cooler floor soiled under shelves along wall)

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. (Cook picked up portioned bag of food that had fallen on the floor, discarded the food, and continued working without removing gloves hand washing. Manager coached employee on proper hand wash procedures after touching a dirty surface) **Corrected On-Site**

Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. (Interior top of machine through sliding doors)

Intermediate - Encrusted material on can opener blade. **Corrected On-Site**

Basic - Equipment and utensils not properly air-dried - wet nesting. (Pans stacked wet)

Basic - Ice buildup in walk-in freezer.

Basic - Reach-in cooler gasket torn/in disrepair. (Several units)

Basic - Single-service articles not stored inverted or protected from contamination. (To go cups in dispenser) **Repeat Violation**

Intermediate - Accumulation of black/green mold-like substance inside the ice bin. (On server line and in bar area)

Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. (Area around nozzles soiled)

Intermediate - Vegetable chopper/dicer/shredder/peeler soiled with old food debris. (Wedger with old food debris) **Corrected On-Site**

Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. **Corrected On-Site**

Basic - Fan cover in walk-in cooler has accumulation of dust/debris.

Basic - Food storage container/container lid cracked or broken.

Basic - Old labels stuck to food containers after cleaning.

Basic - Open dumpster lid. **Corrected On-Site**

Basic - Single-service articles not stored inverted or protected from contamination. (To go cups in dispenser not covered)

Intermediate - Spray bottle containing toxic substance not labeled. **Corrected On-Site**

Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly.0 ppm chlorine **Corrected On-Site**

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Bag on prep table **Corrected On-Site**

Basic - Employee personal items stored in or above a food preparation area.Jacket on prep table **Corrected On-Site**

Basic - Old food stuck to clean dishware/utensils.On clean dish rackOld labels on clean dishesWet nesting

Basic - Reach-in cooler gasket torn/in disrepair.In kitchen

Basic - Wet wiping cloth not stored in sanitizing solution between uses.Kitchen 2 **Corrected On-Site**

High Priority - Raw animal food stored over ready-to-eat food in reach-in freezer. Raw chicken and beef over ready to eat

Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles.Soda guns at barSoda nozzles in kitchen, lemonade, coke

Intermediate - Encrusted material on can opener blade.Microwave, lowest on shelfIce machine has build up

Intermediate - Encrusted material on can opener blade. **Corrected On-Site**

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm chlorine

Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic tubs stacked wet

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Reachin Cooler: Black beans 81 F, Reachin Cooler Drawer: Steak 49F, Groundbeef Patties 44F, Salmon 47F.Corrected On Site. Product placed in a working unit during this inspection.

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Reachin Cooler Drawer below flat grill. Temps range from 44 to 49 degrees F.

Critical - Observed an beverage container on a food preparation table or over/next to clean equipment/utensils. cookline Corrected On Site.

Critical - Observed accumulation of debris in warewashing machine and associated equipment. Exterior

Observed old labels stuck to food containers after cleaning. Repeat Violation.

Observed old food stuck to clean dishware/utensils.

Critical - Observed soil buildup inside ice bin. Beverage system ice bin in the wait area.

Critical - Observed encrusted material on can opener. Repeat Violation.

Critical - Observed buildup of slime on soda dispensing nozzles. Behind the soda nozzles Repeat Violation.

Critical - Observed interior of reach-in freezer soiled with accumulation of food residue. End of cookline Repeat Violation.

Observed build-up of grease on nonfood-contact surface. Hood Filters

Observed residue build-up on nonfood-contact surface. Hand wash sink in the dish wash area.

Equipment and utensils not properly air-dried. Prep pans are wetnesting.

Critical - Vacuum breaker missing at hose bibb. "Y" connection on mop sink faucet. Red hose connection needs a back flow prevention device. Repeat Violation.

Critical - Handwashing cleanser lacking at handwashing lavatory. Bar area

Critical - Observed toxic item stored in food preparation area. Comet cleaner on prep table in the wait area.

In-use utensil not stored with handle above the top of potentially hazardous food and the container. In cheese in reach in cooler at cookline. Corrected On Site. Moved handle up.

Observed old labels stuck to food containers after cleaning. On containers under prep table in rear prep area.Repeat Violation.

Critical - Dishmachine chlorine sanitizer not at proper minimum strength. 0 ppm, pump wiring loose, not making connection with motor. Corrected On Site. Corrected circuit with electrical tape, sanitizing at 150 ppm.

Critical - Observed buildup of black/brown debris in the interior of ice machine.

Critical - Observed encrusted material on can opener.Repeat Violation.

Critical - Observed buildup of old soda around soda dispensing nozzles. Fountain in server area as well as interior rear of ice bin.

Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. Bottom of tall 2-door reach in freezer at end of cookline soiled with old food.Repeat Violation.

Waste line missing at soda gun holster. Multiple behind bar.

Critical - Vacuum breaker mising at hose bibb. Right side of splitter at mop sink faucet, side with red hose attached.

Observed attached equipment soiled with accumulated dust. AC unit fan covers in walk in cooler.

Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. milk Repeat Violation.

Critical - Working containers of food removed from original container not identified by common name. squeeze bottles

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. chicken 44 degrees f Corrected On Site. Repeat Violation.

Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Cookline: chicken hot holding at 114 degrees f Corrected On Site.

Observed cheese scoop with handle in contact with cheese.

Observed ice scoop with handle in contact with ice. Repeat Violation.

Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Cooks are not washing hands when changing gloves.

Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Wait staff not washing hands after handling dirty dishes.Repeat Violation.

Critical - Observed employee improperly washing hands. Less than 20 seconds

Observed cutting boards grooved/pitted and no longer cleanable.

Critical - Observed accumulation of debris in warewashing machine and associated equipment. Exterior

Observed old labels stuck to food containers after cleaning.Repeat Violation.

Observed old food stuck to clean dishware/utensils.Repeat Violation.

Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation.

Critical - Observed soil buildup inside ice machine ice bin. mold-like buildupRepeat Violation.

Critical - Observed soil buildup inside ice bin. Beverage System ice bin

Critical - Observed encrusted material on can opener.

Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. cutting boardsRepeat Violation.

Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. chip holder

Critical - Observed interior of reach-in freezer soiled with accumulation of food residue. fry freezer

Observed build-up of food debris, dust or dirt on nonfood-contact surface. Produce cooler shelving.Repeat Violation.

Equipment and utensils not properly air-dried. Prep pans are wetnesting.

Plumbing system in disrepair. Handwash sink not sealed to the back board in the dishwash area.

Critical - Outer openings of establishment cannot be properly sealed when not in operation. Gap under rear door.

Observed food debris accumulated on kitchen floor.

Observed wall soiled with accumulated black debris in dishwashing area. Repeat Violation.

Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Milk in reach in cooler.

Critical - Working containers of food removed from original container not identified by common name. Squirt and spray bottles on line. Corrected On Site.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Batter mixes [flour & water] on cookline 48-50F. Corrected On Site.

Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods. Raw burgers with veggie burgers in reach-in freezer. Corrected On Site.

In-use utensil not stored on a clean portion of food preparation or cooking equipment. Knife in crevice of equipment Corrected On Site.

Critical - Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Waiter went from handling dirty dishes to scooping ice without washing hands. Corrected On Site.

Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.

Observed old labels stuck to food containers after cleaning. Corrected On Site.

Observed old food stuck to clean dishware/utensils. Corrected On Site.

Wet wiping cloth not stored in sanitizing solution between uses. Wait staff wet wiping cloths.

Critical - Observed buildup of slime in the interior of ice machine.

Critical - Observed soiled cutting boards.

Observed build-up of mold-like substance on surface of nonfood-contact surface. Racks in produce cooler.

Observed build-up of food debris, dust or dirt on nonfood-contact surface. Corner at bar under margarita machine.

Equipment and utensils not properly air-dried. Wet nesting 1/3 pans.

Observed single-service items stored on floor. Napkins/cups in storage shed.

Observed wall soiled with accumulated black debris in dishwashing area.

Critical - License expired within 30 days after expiration date.

Critical - Observed uncovered food in holding unit/dry storage area ice cream.

In-use utensil not stored with handle above the top of potentially hazardous food and the container spoon in cheese.

Observed employee with no beard guard/restraint. Corrected On Site.

Observed cutting board grooved/pitted and no longer cleanable.

Critical - Dishmachine chlorine sanitizer not at proper minimum strength. Corrected On Site.

Observed soiled wet wiping cloth in use with fresh solution.

Critical - Observed interior of reach-in cooler soiled with accumulation of food residue server cooler.

Plumbing system in disrepair.

Observed open dumpster lid.

Critical - Observed toxic item stored by food. Corrected On Site.

Critical - Dishmachine chlorine sanitizer not at proper minimum strength. Corrected On Site.

Equipment and utensils not properly air-dried.

Lights missing the proper shield, sleeve coatings or covers walkin cooler.

Observed attached equipment soiled with accumulated grease a/c vents.

Critical - Observed encrusted material on can opener. Corrected On Site.

Critical - Observed unlabeled spray bottle. Corrected On Site.

Critical - Outer openings of establishment cannot be properly sealed when not in operation back door( bottom.)

Wet wiping cloth not stored in sanitizing solution between uses.

Critical - Dishmachine chlorine sanitizer not at proper minimum strength. Corrected On Site.

Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.

Light not functioning hoods

Critical - Observed buildup of slime in the interior of ice machine.

Observed dusty ceiling tiles and/or air conditioning vent covers.

Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area.Corrected On Site.

Observed residue build-up on nonfood-contact surface under drink machine at bar.

Critical - Observed toxic item improperly stored hanging on counter at bar Corrected On Site.

Observed utensils stored in crevices between equipment.

Observed wall soiled behind ice machine.