Chili's Bar & Grill

TCS food items holding inside of prep top cooler #2 holding above 41 F. (raw chicken pieces, raw beef pieces and cooked chicken pieces). COS. Bags of ice placed directly on to of food items. 511-6-1.04(6)(f) - Time/Temperature Control for Safety; Cold Holding (P) (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. 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 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P.

Inside of ice machine not clean. Brown substance observed. 511-6-1.05(7)(b) - Food Contact Surfaces and Utensils - Cleaning Frequency (P, C) (b) Equipment Food-Contact Surfaces and Utensils. 1. Equipment food-contact surfaces and utensils shall be cleaned: (i) Before each use with a different type of raw animal food such as beef, fish, lamb, pork, or poultry. It does not apply if the food-contact surface or utensil is in contact with a succession of different types of raw meat and raw poultry each requiring a higher cooking temperature as specified under DPH Rule 511-6-1.04(5)(a) than the previous type such as preparing raw pork followed by cutting raw poultry on the same cutting board; P (ii) Each time there is a change from working with raw foods to working with ready-to-eat foods; P (iii) Between uses with raw fruits and vegetables and with Time/Temperature Control for safety food; P (iv) Before using or storing a food temperature measuring device; P and (v) At any time during the operation when contamination may have occurred. P 2. Except as specified in paragraph 3 of this subsection, if used with time/temperature control for safety food, equipment food-contact surfaces and utensils shall be cleaned at least every 4 hours throughout the day. P 3. Surfaces of utensils and equipment contacting time/temperature control for safety food may be cleaned less frequently than every 4 hours if: (i) In storage, containers of time/temperature control for safety food and their conten.

Observed dish-machine at 0ppm concentration. CA:PIC instructed to discontinue use of machine and call out service tech to fix machine and bring concentration to manufactures recommendations and use three-compartment sink until fixed. COS:PIC discontinued use.

Wet-stacking of dishes rack near dish machine.

Reach-in cooler near salad prep-cooler leaking; ice-buildup in 2-door reach-in freezer near fryers.

Bins on drying rack has food debris buildup.

No trashcan at back handwash sink near dredge station.

Lights out at vent hood on cook line and above steam oven.

Employee food on shelf with wine and juice in walk in cooler.

TCS food items holding inside of the prep top cooler and 2 door cooler not holding at 41 F and below. The following food items were not in compliance scallops, raw shrimp, tofu, curry sauce and cooked chicken pieces. 511-6-1.04(6)(f) - Time/Temperature Control for Safety; Cold Holding (P) (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. 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 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P.

Water filters needed to be replaced on 8/14/25.

Observed bag of rice & brisket located in Prep Cooler(2) drawer located near salad prep cooler in kitchen not date marked for 7 days after lasting more than 24 hours; Rice located in walk-in cooler not date marked for 7 days. CA:PIC instructed to date mark items that last more than 24 hours for 7 days with day 1 being the day it was prepped and 6 additional days. COS:PIC labeled items for 7 days.

Bottles of ranch & butter in walk-in, and seasoning shakers on cook line not labeled with common name outside of original container. COS:PIC labeled bottles.

Server in kitchen who was performing multiple tasks such as scooping ice-cream, plating to-go chips, etc with watch and bracelet on. COS: Employee took off watch & placed in employee area.

Multiple wet stacking in dish room area.

Multiple cutting boards have heavy scoring/staining.

Ice build-up outside walk-in freezer on wall/frame; bottom of prep-cooler in front of reach-in has excessive water build-up.

Flooring has heavy build-up of dirt/grease on floor below grill.

Employee drink stored on counter at bar area; employee food on shelf with dessert in walk-in cooler.

Prep top cooler #1 holding bean sprouts and cooked chicken pieces at a temperature greater than 41 F. 511-6-1.04(6)(f) - Time/Temperature Control for Safety; Cold Holding (P) (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. 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 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above.

2 containers of curry sauce holding at 60 F and 54 F. Cook stated that food items were placed inside of the walk in cooler for overnight cooli511-6-1.04(6)(d) - Cooling (P) (d) Cooling. 1. Cooked time/temperature control for safety food shall be cooled: (i) Within 2 hours from 135°F (57°C) to 70°F (21°C); P and (ii) Within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or less. P 2. Time/temperature control for safety food shall be cooled within 4 hours to 41°F (5°C) or less if prepared from ingredients at ambient temperature, such as reconstituted foods and canned tuna. P 3. Except as specified under paragraph 4 of this subsection, a time/temperature control for safety food received in compliance with laws allowing a temperature above 41°F (5°C) during shipment from the supplier shall be cooled within 4 hours to 41°F (5°C). P 4. Raw eggs shall be received and immediately placed in refrigerated equipment that maintains an ambient air temperature of 41°F (5°C) or less. Png.

White rice holding inside of rice cooker holding at 80 F. Facility did not have time as a public health control written. 511-6-1.04(6)(i) - Time as a Public Health Control (TPHC) (P, Pf, C) (i) Time as a Public Health Control. 1. Except as specified under paragraph 4 of this subsection, if time without temperature control is used as the public health control for a working supply of time/temperature control for safety food before cooking, or for ready-to-eat time/temperature control for safety food that is displayed or held for sale or service, written procedures shall be prepared in advance, maintained in the food service establishment, and made available to the regulatory authority upon request that specify: Pf (i) Methods of compliance with paragraphs 2(i) - (iv) or 3(i) through (v) of this subsection; and (ii) Methods of compliance with the cooling of time/temperature control for safety food that is prepared, cooked, and refrigerated before time is used as a public health control. Pf 2. If time without temperature control is used as the public health control up to a maximum of 4 hours: (i) Except as specified in paragraph 2.(ii) of this subsection, the food shall have an initial temperature of 41°F (5°C) or less when removed from cold holding temperature control, or 135°F (57°C) or greater when removed from hot holding temperature control;P (ii) The food may have an initial temperature of 70°F (21°C) or less if; (I) It is a ready-to-eat fruit or vegetable that upon cutting.

Observed back door not properly protected from exterior. Light showing from bottom of the door when closed. 511-6-1.07(2)(m) - Outer Openings Protected (C) (m) Outer Openings, Protected. 1. Except as specified in paragraphs 2 through 5 of this subsection, outer openings of a food service establishment shall be protected against the entry of insects and rodents by: (i) Filling or closing holes and other gaps along floors, walls, and ceilings; (ii) Closed, tight-fitting windows; and (iii) Solid, self-closing, tight-fitting doors. 2. The requirements in paragraph 1 of this subsection does not apply if a food service establishment opens into a larger structure, such as a mall, airport, or office building, or into an attached structure, such as a porch, and the outer openings from the larger or attached structure are protected against the entry of insects and rodents. 3. Exterior doors used as exits need not be self-closing if they are: (i) Solid and tight-fitting; (ii) Designated for use only when an emergency exists, by the fire protection authority that has jurisdiction over the food establishment; and (iii) Limited-use so they are not used for entrance or exit from the building for purposes other than the designated emergency exit use. 4. Except as specified in paragraphs 2 and 5 of this subsection, if the windows or doors of a food service establishment, or of a larger structure within which a food service establishment is located, are kept open for ventilation or other purpo.

Hand washing sink beside walk-in faucet dripping water.

Ceiling tiles missing in dish wash area; dry storage shelf and steamer.

Insect control device on wall above glass storage.

Scoop used for mashed potatoes sitting on counter; tongs stored on griddle handle. Dipper well's velocity of water too slow.

Pans stacked wet in dish washing area.

Ice build-up on condensing unit in walk-in freezer.

No trash can at handwashing sink beside breading station.

Observed food handler in back kitchen on cellphone while on prep-line.

Observed employee reheat marinara in microwave, then stir, then place in hot-well with temperature reaching 105F.

Dish machine not temping at 50ppm concentration.

Water filters not changed since 2023.

Sewage backing up into floor drains. Because of excessive sewage flowing/ponding, restaurant asked to voluntarily close until plumber comes out and service.

Observed open block of sliced cheese sitting on bottom of dirty prep-cooler to where when item was picked up, dirty food debris stuck to the sliced cheese.

Observed employees using handwashing sink in kitchen to make pre-wash buckets to fill silverware.

Observed queso, mayo, cheese, black bean burger, and shredded lettuce in serving line not date marked with date prepped and 7 days.

Ice bin left open and unattended after use.

Ceiling tiles missing near dish machine, near dry goods shelf, near steamer and throughout kitchen.

Scoop with no handle in front prep-cooler in shredded cheese.

Wet stacking of pans in drying rack in back kitchen. Bowls not inverted near front soup line.

Single service utensil holders not 6" off floor in back kitchen.

Ice forming on walk-in freezer line. Dish machine gauges not working. Bar soap dispenser broken. Water pooling at bottom of left back prep cooler.

No trash can at back handwashing sink near walk-in cooler.

Employee jackets stored on dry goods shelf in back kitchen. Employee food on shelf with clean dishes.

Cut lettuce holding inside of glass door cooler holding at 45 F. Ambient temperature of the cooler recorded at 44 F. Cooler must be capable of maintaining TCS foods at 41 F and below.

Inside of ice machine not clean. Brown substance observed.

Observed oven cleaner stored on oven handle upon arrival.

Hand sink obstructed with large pot upon arrival.

Wall and ceiling inside of walk in cooler not clean.

Observed pans of ribs date marked incorrectly from the day it was prepped; Milk in Reach-In cooler not date marked after lasting more than 24 hours.

Observed Stanley Cups, glass Starbucks bottle, water bottles located in front kitchen area.

Pre-made salads in Reach-In cooler not covered.

MULTIPLE employees observed WITHOUT hair restraints while prepping/making food.

Observed multiple items throughout kitchen not being Hot-Held to 135 degrees (F) or higher.

Observed spray bottles used to clean tables in active use not filled with sanitizer, but filled with disinfectant.

Observed multiple pans of brisket, ribs, fajitas, and chicken either not date marked or passing the expiration date listed.

Plumbing backed up at 3-compartment sink drain and dish room drain.

Observed Ecolab BioKit opened with PPE present, but Ready-Spill absorbent to clean up mess missing in kit.

Observed 2 employees thermo-cups (one being stored at bar under counter beer cooler & the other being stored at take-out prep-station).

Observed ice-bin in back kitchen left open<unattended; observed oranges and limes at bar and in back near ice-bin not covered.

Observed multiple employees with no hair restraints on.

Employee wearing watch while prepping.

Walk in cooler leaking<side panel missing on door; freezer has ice build-up.

Prep-Coolers at bar and throughout kitchen area dirty/wire shelving rusty and has heavy build-up of food debris.

Light out above oven.

Employee jacket stored on buns in back kitchen.

Inside of ice machine not clean.