- Equipment and utensils are not air-dried.
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08/27/2012 | Reinspection |
- Critical: Food stored for cold-holding and service was not held at a temperature of 41 °F or below.
- Critical: Raw animal foods with different cooking temperature requirements are not separated to prevent cross contamination during storage, preparation, or display.
- Critical: Food contact surfaces and utensils are not clean to sight and touch.
- Critical: Equipment/utensils which have contact with potentially hazardous food are not cleaned every 4 hours of use.
- Critical: Chlorine sanitizer concentration for warewashing is not between 50-100 p.p.m. at 75?F.
- Critical: There is an inadequate number of toilet facilities within the establishment.
- Critical: Employee did not wash hands and exposed portions of arms at appropriate time.
- Food is not stored in a clean, covered container.
- Ice dispensing utensils were not stored in a clean protected location.
- Non-food contact equipment is not maintained in good repair.
- Non-food contact surfaces are not cleaned at a frequency necessary to preclude accumulation of soil residues.
- Equipment and utensils are not air-dried.
- Plumbing is not maintained.
- The hand wash lavatory and/or soap and paper towel dispensers are not clean.
- The toilet room fixtures are not clean.
- Floor is not maintained level or in good repair.
- Floors are not clean.
- Walls/ceilings or attached equipment are not clean.
- Walls/ceilings or attached equipment are not in good repair.
- Lighting intensity in areas where employees are working with unpackaged potentially hazardous food, or knives, slicers, grinders, etc. is not at least 50 foot candles.
- Food handlers are not wearing proper hair restraints.
|
08/22/2012 | Routine |
| No violation noted during this evaluation. | 06/05/2012 | Reinspection |
- Critical: Food contact surfaces and utensils are not clean to sight and touch.
- Food is not stored in a clean, covered container.
- Non-food contact surfaces are not cleaned at a frequency necessary to preclude accumulation of soil residues.
- Equipment and utensils are not air-dried.
- Plumbing is not maintained.
- The hand wash lavatory and/or soap and paper towel dispensers are not clean.
- Floors are not smooth and easily cleanable.
- Floors are not clean.
- Walls/ceilings or attached equipment are not in good repair.
- Lighting intensity in areas where employees are working with unpackaged potentially hazardous food, or knives, slicers, grinders, etc. is not at least 50 foot candles.
|
05/29/2012 | Routine |
- Critical: Food contact surfaces and utensils are not clean to sight and touch.
- Potentially hazardous foods are not properly thawed.
- Non-food contact equipment is not maintained in good repair.
- Equipment and utensils are not air-dried.
- The hand wash lavatory and/or soap and paper towel dispensers are not clean.
- The toilet room fixtures are not clean.
- Outside waste receptacles were not kept closed.
- Floor is not maintained level or in good repair.
- Walls/ceilings or attached equipment are not clean.
- Mops are not hung and/or stored to facilitate air drying.
- Food handler is wearing jewelry on arms or hands.
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01/27/2012 | Routine |
- A sanitizer test kit is not provided to accurately measure the concentration in mg/L or parts per million of sanitizing solution provided.
- Plumbing is not maintained.
|
01/27/2012 | Routine |
- Critical: Food contact surfaces and utensils are not clean to sight and touch.
- Critical: Chlorine sanitizer concentration for warewashing is not between 50-100 p.p.m. at 75?F.
- Non-food contact equipment is not maintained in good repair.
- Non-food contact surfaces are not cleaned at a frequency necessary to preclude accumulation of soil residues.
- Equipment and utensils are not air-dried.
- Single use/single service articles are not stored as to eliminate exposure to splash, dust or contamination.
- The hand wash lavatory and/or soap and paper towel dispensers are not clean.
- The toilet room fixtures are not clean.
- Outside waste receptacles were not kept closed.
- Floor is not maintained level or in good repair.
- Floors are not clean.
- Food products that are held by the food establishment for credit, redemption or return to the distributor are not segregated and held in designated areas that are separated from food, equipment, utensils, linens, and single use utensils/articles.
- Moist cloths used for wiping spills on food contact surfaces are not stored in approved chemical sanitizer between uses.
- Maintenance cleaning tools are not stored properly.
|
10/07/2011 | Routine |
- Critical: Quaternary ammonium solution concentration for warewashing is not 200 p.p.m. at 75?F.
|
10/07/2011 | Routine |
| No violation noted during this evaluation. | 07/25/2011 | Reinspection |
| No violation noted during this evaluation. | 07/25/2011 | Reinspection |
- Critical: Food contact surfaces and utensils are not clean to sight and touch.
- Critical: Chlorine sanitizer concentration for warewashing is not between 50-100 p.p.m. at 75?F.
- Non-food contact equipment is not maintained in good repair.
- Non-food contact surfaces are not cleaned at a frequency necessary to preclude accumulation of soil residues.
- Equipment and utensils are not air-dried.
- Clean equipment/utensils are not stored as to eliminate exposure to splash, dust, or contamination
- Walls/ceilings or attached equipment are not clean.
|
07/21/2011 | Routine |
- Critical: Food contact surfaces and utensils are not clean to sight and touch.
- Non-food contact equipment is not maintained in good repair.
- Plumbing is not maintained.
- Moist cloths used for wiping spills on food contact surfaces are not stored in approved chemical sanitizer between uses.
|
07/21/2011 | Routine |
- Critical: Food contact surfaces and utensils are not clean to sight and touch.
- Critical: Employee was drinking in a food preparation or other area where food equipment, utensils or other items requiring protection were stored.
- An accurate ambient air temperature-measuring device is not provided.
- Non-food contact surfaces are not cleaned at a frequency necessary to preclude accumulation of soil residues.
- Equipment and utensils are not air-dried.
- Clean equipment/utensils are not stored as to eliminate exposure to splash, dust, or contamination
- Single use/single service articles are not kept in the original protective package or stored by using other means that afford protection from contamination.
- Single use/single service articles are not stored as to eliminate exposure to splash, dust or contamination.
- Soap and/or paper towels are not provided for use at the hand wash lavatory.
- The hand wash lavatory and/or soap and paper towel dispensers are not clean.
- Floors are not smooth and easily cleanable.
- Walls/ceilings or attached equipment are not in good repair.
- Moist cloths used for wiping spills on food contact surfaces are not stored in approved chemical sanitizer between uses.
|
04/12/2011 | Routine |
- The hand wash lavatory is used for purpose other than hand washing.
- Lockers or suitable facilities are not provided / used for storage of employees personal items, clothing and other possessions.
|
04/12/2011 | Routine |
- Critical: Raw unprepared vegetables are not separated from ready to eat potentially hazardous foods.
- Critical: Food contact surfaces and utensils are not clean to sight and touch.
- Critical: Equipment/utensils which have contact with potentially hazardous food are not cleaned every 4 hours of use.
- Food is not stored in a clean, covered container.
- Non-food contact equipment is not maintained in good repair.
- Non-food contact surfaces are not cleaned at a frequency necessary to preclude accumulation of soil residues.
- Equipment and utensils are not air-dried.
- The hand wash lavatory and/or soap and paper towel dispensers are not clean.
- The toilet room fixtures are not clean.
- Floors are not clean.
- Air intake/exhaust vents are causing contamination of food, food preparation surfaces, equipment, or utensils.
|
01/19/2011 | Routine |
- Non-food contact equipment is not maintained in good repair.
- Air intake/exhaust vents are causing contamination of food, food preparation surfaces, equipment, or utensils.
|
01/19/2011 | Routine |
| No violation noted during this evaluation. | 11/08/2010 | Reinspection |
- Hand wash lavatory is not accessible
|
11/08/2010 | Reinspection |
- Critical: Food stored for cold-holding and service was not held at a temperature of 41 °F or below.
- Critical: Food contact surfaces and utensils are not clean to sight and touch.
- Non-food contact surfaces are not cleaned at a frequency necessary to preclude accumulation of soil residues.
- Equipment and utensils are not air-dried.
- The hand wash lavatory and/or soap and paper towel dispensers are not clean.
- Walls/ceilings or attached equipment are not clean.
|
10/21/2010 | Routine |
- Critical: Food contact surfaces and utensils are not clean to sight and touch.
- Non-food contact surfaces are not cleaned at a frequency necessary to preclude accumulation of soil residues.
- Hand wash lavatory is not accessible
- Air intake/exhaust vents are causing contamination of food, food preparation surfaces, equipment, or utensils.
- Lockers or suitable facilities are not provided / used for storage of employees personal items, clothing and other possessions.
|
10/21/2010 | Routine |
- Critical: Food meets the definition of adulterated.
- Critical: Food for hot holding and service was held at a temperature of less than 135°F.
- Critical: Food contact surfaces and utensils are not clean to sight and touch.
- Critical: Equipment/utensils which have contact with potentially hazardous food are not cleaned every 4 hours of use.
- Critical: Chlorine sanitizer concentration for warewashing is not between 50-100 p.p.m. at 75?F.
- Critical: Employee did not wash hands and exposed portions of arms at appropriate time.
- Critical: Employee was drinking in a food preparation or other area where food equipment, utensils or other items requiring protection were stored.
- Bulk containers are not properly labeled.
- Food is not stored in a clean, covered container.
- Non-food contact equipment is not maintained in good repair.
- Non-food contact surfaces are not cleaned at a frequency necessary to preclude accumulation of soil residues.
- Equipment and utensils are not air-dried.
- Single use/single service articles are not kept in the original protective package or stored by using other means that afford protection from contamination.
- Single use/single service articles are not stored as to eliminate exposure to splash, dust or contamination.
- The hand wash lavatory and/or soap and paper towel dispensers are not clean.
- Floors are not clean.
- Walls/ceilings or attached equipment are not clean.
- Lighting intensity in areas where employees are working with unpackaged potentially hazardous food, or knives, slicers, grinders, etc. is not at least 50 foot candles.
- Lockers or suitable facilities are not provided / used for storage of employees personal items, clothing and other possessions.
- Food handler is wearing jewelry on arms or hands.
- Food handlers are not wearing proper hair restraints.
|
07/06/2010 | Routine |
- Critical: There is no hand washing lavatory installed in the food establishment.
- Non-food contact surfaces are not cleaned at a frequency necessary to preclude accumulation of soil residues.
- Hand wash lavatory is not accessible
- The hand wash lavatory and/or soap and paper towel dispensers are not clean.
- Outside receptacles for garbage, etc. did not have tight fitting lids, doors, or covers.
|
07/06/2010 | Routine |
- Non-food contact surfaces are not cleaned at a frequency necessary to preclude accumulation of soil residues.
|
05/12/2010 | Reinspection |
- Soap and/or paper towels are not provided for use at the hand wash lavatory.
|
05/12/2010 | Reinspection |
- Critical: Food contact surfaces and utensils are not clean to sight and touch.
- Food is not stored six (6) inches off the floor.
- Non-food contact equipment is not maintained in good repair.
- Non-food contact surfaces are not cleaned at a frequency necessary to preclude accumulation of soil residues.
- Equipment and utensils are not air-dried.
- Single use/single service articles are not stored as to eliminate exposure to splash, dust or contamination.
- The hand wash lavatory and/or soap and paper towel dispensers are not clean.
- There are unnecessary items on the premises.
- Floors are not clean.
- Walls/ceilings or attached equipment are not clean.
- Lighting intensity in areas where employees are working with unpackaged potentially hazardous food, or knives, slicers, grinders, etc. is not at least 50 foot candles.
- Food handler is wearing jewelry on arms or hands.
|
04/28/2010 | Routine |
- Critical: There is no hand washing lavatory installed in the food establishment.
- Non-food contact equipment is not maintained in good repair.
- Air intake/exhaust vents are causing contamination of food, food preparation surfaces, equipment, or utensils.
|
04/28/2010 | Routine |
| No violation noted during this evaluation. | 02/09/2010 | Reinspection |
| No violation noted during this evaluation. | 02/09/2010 | Reinspection |
- Critical: Food stored for cold-holding and service was not held at a temperature of 41 °F or below.
- Critical: Food contact surfaces and utensils are not clean to sight and touch.
- Critical: Chemicals are stored with/above food, equipment, utensils, linens, single-service or single use articles.
- Non-food contact equipment is not maintained in good repair.
- Non-food contact surfaces are not cleaned at a frequency necessary to preclude accumulation of soil residues.
- Equipment food-contact surfaces and utensils are not effectively washed to remove or loosen soils by using wet cleaning methods.
- Equipment and utensils are not air-dried.
- Clean equipment/utensils are not stored as to eliminate exposure to splash, dust, or contamination
- Single use/single service articles are not stored as to eliminate exposure to splash, dust or contamination.
- A current state food safety certificate is not conspicuously posted.
- The hand wash lavatory and/or soap and paper towel dispensers are not clean.
- Outside receptacles for garbage, etc. did not have tight fitting lids, doors, or covers.
- Floors are not clean.
- Lighting intensity in areas where employees are working with unpackaged potentially hazardous food, or knives, slicers, grinders, etc. is not at least 50 foot candles.
- Air intake/exhaust vents are causing contamination of food, food preparation surfaces, equipment, or utensils.
- Food handler is wearing jewelry on arms or hands.
|
01/27/2010 | Routine |
- Critical: Food contact surfaces and utensils are not clean to sight and touch.
- Critical: A hand-washing lavatory is not located for convenient use by all employees in the food preparation and/or the utensil washing areas.
- Non-food contact surfaces are not cleaned at a frequency necessary to preclude accumulation of soil residues.
|
01/27/2010 | Routine |
- Critical: Food contact surfaces and utensils are not clean to sight and touch.
- Critical: Employee was drinking in a food preparation or other area where food equipment, utensils or other items requiring protection were stored.
- Non-food contact surfaces are not cleaned at a frequency necessary to preclude accumulation of soil residues.
- Clean equipment/utensils are not stored as to eliminate exposure to splash, dust, or contamination
- A current state food safety certificate is not conspicuously posted.
- Walls/ceilings or attached equipment are not clean.
- Lighting intensity in areas where employees are working with unpackaged potentially hazardous food, or knives, slicers, grinders, etc. is not at least 50 foot candles.
- Food handlers are not wearing proper hair restraints.
|
10/23/2009 | Routine |
- Hand wash lavatory is not accessible
|
10/23/2009 | Routine |
- Critical: Food contact surfaces and utensils are not clean to sight and touch.
- Critical: Employee was drinking in a food preparation or other area where food equipment, utensils or other items requiring protection were stored.
- Non-food contact equipment is not maintained in good repair.
- Non-food contact surfaces are not cleaned at a frequency necessary to preclude accumulation of soil residues.
- Equipment and utensils are not air-dried.
- Single use/single service articles are not stored as to eliminate exposure to splash, dust or contamination.
- In use food utensils are not stored with the handles above the top of the food.
- A current state food safety certificate is not conspicuously posted.
- Walls/ceilings or attached equipment are not clean.
|
07/31/2009 | Routine |
- Critical: Food contact surfaces and utensils are not clean to sight and touch.
- Soap and/or paper towels are not provided for use at the hand wash lavatory.
|
07/31/2009 | Routine |
- Critical: Food contact surfaces and utensils are not clean to sight and touch.
- Non-food contact equipment is not maintained in good repair.
- Non-food contact surfaces are not cleaned at a frequency necessary to preclude accumulation of soil residues.
- Equipment and utensils are not air-dried.
- The hand wash lavatory and/or soap and paper towel dispensers are not clean.
- Soiled receptacles were not cleaned at a frequency sufficient to prevent a nuisance or insect or rodent attraction.
- Walls/ceilings or attached equipment are not clean.
|
04/28/2009 | Routine |
- Critical: Food contact surfaces and utensils are not clean to sight and touch.
- Critical: Chemicals are stored with/above food, equipment, utensils, linens, single-service or single use articles.
- Soiled linens are not kept in clean , non-absorbent receptacles or clean washable laundry bags.
|
04/28/2009 | Routine |
- Equipment and utensils are not air-dried.
- Single use/single service articles are not stored as to eliminate exposure to splash, dust or contamination.
- In use food utensils are not stored with the handles above the top of the food.
- The hand wash lavatory and/or soap and paper towel dispensers are not clean.
- Walls/ceilings or attached equipment are not clean.
- Air intake/exhaust vents are causing contamination of food, food preparation surfaces, equipment, or utensils.
- Equipment and utensils are not air-dried.
- Single use/single service articles are not stored as to eliminate exposure to splash, dust or contamination.
- In use food utensils are not stored with the handles above the top of the food.
- The hand wash lavatory and/or soap and paper towel dispensers are not clean.
- Walls/ceilings or attached equipment are not clean.
- Air intake/exhaust vents are causing contamination of food, food preparation surfaces, equipment, or utensils.
|
01/21/2009 | Routine |
- Critical: Food contact surfaces and utensils are not clean to sight and touch.
- An accurate ambient air temperature-measuring device is not provided.
- Critical: Food contact surfaces and utensils are not clean to sight and touch.
- An accurate ambient air temperature-measuring device is not provided.
|
01/21/2009 | Routine |
Restaurant representatives - add corrected or new information about Chili's Grill & Bar, 317 South Cities Service Highway, Sulphur, LA »