- Critical: Manual and Mechanical Warewash
- Items:
- Quaternary ammonia solution
- Comment:
- OBSERVED QUATERNARY AMMONIA SANITIZING AT 100 PPM AT 3-COMPARTMENT SINK BEHIND THE BAR. QUATERNARY AMMONIA SHALL BE SANITIZING AT MANUFACTURER'S SPECIFICATION. 150- 350 PPM IS USUALLY THE RECOMMENDED CONCENTRATION. PERSON-IN-CHARGE ADJUSTED CONCENTRATION DURING INSPECTION. NEW CHEMICAL READING WAS BETWEEN 150-200 PPM. CORRECTED.
- General violation description:
- 4-501.114 - A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at exposure times specified under 4-703.11(C) shall be listed in 21 CFR 178.1010 Sanitizing solutions, shall be used in accordance with the EPA-approved manufacturer's label use instructions, and shall be used as follows: (A) A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart
- Equipment, Utensils, Linens, a
- Items:
- Clean equipment/utensil(s)
- Problems:
- Exposed to dust, splash, or other contaminates
- Corrections:
- Store in protected manner.
- Comment:
- OBSERVED SPOONS AND FORKS STORED WITH THEIR FOOD SURFACES EXPOSED TO POSSIBLE CONTAMINATION. FOOD- CONTACT SERVICE SHALL BE INVERTED OR COVERED TO PROTECT AGAINST POSSIBLE CONTAMINATION. INVERT SPOON AND FORKS WITH THEIR HANDLES STORED IN AN UPWARD POSITION. UTENSILS WERE CLEANED, SANITIZED, AND INVERTED AT END OF INSPECTION. CORRECTED.
- General violation description:
- 4-903.11 - (A) Except as specified in # (D) of this section, cleaned EQUIPMENT and UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored: (1) In a clean, dry location
|
03/19/2015 | Routine |
- Critical: Handwashing Cleanser, Availabi
- Items:
- Soap
- Problems:
- Not provided At hand sink
- Corrections:
- provide
- Comment:
- SOAP DISPENSER WAS NOT ATTACHED TO THE DISPENSER. OBSERVED THE TUBING WAS TOO SHORT TO REACH THE SOAP TO DISPENSE PROPERLY. REPAIR/REPLACE. , CORRECTED BY OPERATOR PROVIDING SOAP AT THE HAND WASH SINK.
- General violation description:
- 6-301.11 - Each HANDWASHING SINK or group of 2 adjacent HANDWASHING SINKS shall be provided with a supply of hand cleaning liquid, powder, or bar soap.(Pf)
- Temperature Measuring Devices
- Items:
- Thermometer(s) refrigeration
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- HANGING THERMOMETER NEEDED: SALSA BOTTOM COOLER ALL BOTTOM PREP COOLERS IN GRILL AREA
- General violation description:
- 4-204.112 - (A) In a mechanically refrigerated or hot FOOD storage unit, the sensor of a TEMPERATURE MEASURING DEVICE shall be located to measure the air temperature or a simulated product temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot FOOD storage unit. (B) Except as specified in # (C) of this section, cold or hot holding EQUIPMENT used for POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be designed to include and shall be equipped with at least one integral or permanently affixed TEMPERATURE MEASURING DEVICE that is located to allow easy viewing of the device's temperature display. (C) Paragraph (B) of this section does not apply to EQUIPMENT for which the placement of a TEMPERATURE MEASURNG DEVICE is not a practical means for measuring the ambient air surrounding the FOOD because of the design, type, and use of the EQUIPMENT, such as calrod units, heat lamps, cold plates, bainmaries, steam tables, insulated FOOD transport containers, and salad bars. (D) TEMPERATURE MEASURING DEVICES shall be designed to be easily readable. (E) FOOD TEMPERATURE MEASURING DEVICES and water TEMPERATURE MEASURING DEVICES on WAREWASHING machines shall have a numerical scale, printed record, or digital readout in increments no greater than 1°C or 2°F in the intended range of use.(Pf)
|
09/04/2014 | Routine |
- Critical: Hand Drying Provision
- Items:
- Sanitary hand drying provisions disposable, paper towels
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- PAPER TOWEL NOT PROVIDED AT: WOMEN'S RESTROOM HAND WASH SINKS: 2 OF 2 HAND TOWEL DISPENSERS WERE EMPTY. MEN'S RESTROOM HAND WASH SINKS: 1 OF 2 HAND TOWEL DISPENSERS WERE EMPTY. , CORRECTED BY PROVIDING PAPER TOWEL.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Good Repair and Proper Adjustm
- Items:
- Equipment components doors
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- COOLER DOOR WILL NOT STAY CLOSED DUE TO ISSUE WITH GASKET. REPAIR.
- General violation description:
- 4-501.11 - (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2. (B) EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. (C) Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate FOOD when the container is opened.
- System Maintained in Good Repa
- Items:
- Plumbing system
- Problems:
- Not repaired according to law
- Corrections:
- Repair according to law.
- Comment:
- HAND WASH SINK NEAR OFFICE IS SLOW TO DRAIN. REPAIR.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
- Temperature Measuring Devices
- Items:
- Thermometer(s) refrigeration
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- FRONT COOLER WHERE SALSA IS KEPT NEEDS A HANGING THERMOMETER AT THE BOTTOM OF THE COOLER.
- General violation description:
- 4-204.112 - (A) In a mechanically refrigerated or hot FOOD storage unit, the sensor of a TEMPERATURE MEASURING DEVICE shall be located to measure the air temperature or a simulated product temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot FOOD storage unit. (B) Except as specified in # (C) of this section, cold or hot holding EQUIPMENT used for POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be designed to include and shall be equipped with at least one integral or permanently affixed TEMPERATURE MEASURING DEVICE that is located to allow easy viewing of the device's temperature display. (C) Paragraph (B) of this section does not apply to EQUIPMENT for which the placement of a TEMPERATURE MEASURNG DEVICE is not a practical means for measuring the ambient air surrounding the FOOD because of the design, type, and use of the EQUIPMENT, such as calrod units, heat lamps, cold plates, bainmaries, steam tables, insulated FOOD transport containers, and salad bars. (D) TEMPERATURE MEASURING DEVICES shall be designed to be easily readable. (E) FOOD TEMPERATURE MEASURING DEVICES and water TEMPERATURE MEASURING DEVICES on WAREWASHING machines shall have a numerical scale, printed record, or digital readout in increments no greater than 1°C or 2°F in the intended range of use.(Pf)
|
03/19/2014 | Routine |
- Critical: Equipment, Food-Contact Surfac
- Comment:
- ICE MACHINE IS CLEAN TO SIGHT AND TOUCH. CORRECTED.
- General violation description:
- 4-601.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. N (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. N
- Critical: Manual and Mechanical Warewash
- Comment:
- THE CHLORINE SANITIZER SOLUTION ON DISH WASH MACHINE IS NOW BETWEEN 50 TO 100 PPM. CORRECTED
- General violation description:
- 4-501.114 - A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at exposure times specified under 4-703.11(C) shall be listed in 21 CFR 178.1010 Sanitizing solutions, shall be used in accordance with the EPA-approved manufacturer's label use instructions, and shall be used as follows: (A) A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart
|
09/05/2013 | Follow-up |
- Critical: Equipment, Food-Contact Surfac
- Items:
- Food-contact surface(s)
- Problems:
- Greasy
- Corrections:
- Keep clean.
- Comment:
- OBSERVED MOLD AROUND ICE MACHINE. EQUIPMENT FOOD CONTACT SURFACES AND UTENSILS SHALL BE CLEAN TO SIGHT AND TOUCH. CLEAN ICE MACHINE. WILL VERIFY CORRECTION WITHIN 10 DAYS.,
- General violation description:
- 4-601.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. N (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. N
- Critical: Manual and Mechanical Warewash
- Comment:
- THE CHLORINE SANITIZER ON DISH WASH MACHINE WAS 200PPM. SANITIZING SOLUTION IS TOO STRONG FOR DISH WASHING. CHLORINE SOLUTION SHALL BE BETWEEN 50-99 PPM AT A MINIMUM TEMPERATURE OF 75F. PROVIDE PROPER SANITIZING SOLUTION CONCENTRATION IN MG/L. WILL VERIFY WITHIN 10 DAYS.,
- General violation description:
- 4-501.114 - A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at exposure times specified under 4-703.11(C) shall be listed in 21 CFR 178.1010 Sanitizing solutions, shall be used in accordance with the EPA-approved manufacturer's label use instructions, and shall be used as follows: (A) A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart
|
09/03/2013 | Routine |
- Critical: Using a Handwashing Sink
- Items:
- Handwashing sink(s)
- Locations:
- kitchen Hand wash sink(s)
- Problems:
- Not easily accessible Items stored In
- Corrections:
- Remove items from handsink. Do not store items at handsink.
- Comment:
- Keep all items OUT of the bowl of kitchen hand wash sink. These sinks are to be utilized strictly for staff hand wash activities.
- General violation description:
- 5-205.11 - (A) A HANDWASHING SINK shall be maintained so that it is accessible at all times for EMPLOYEE use. (Pf) (B) A HANDWASHING SINK may not be used for purposes other than handwashing. (Pf) (C) An automatic handwashing facility shall be used in accordance with manufacturer's instructions. (Pf)
- In-Use Utensils/Between-Storag
- Items:
- Dispensing utensil(s)
- Locations:
- kitchen
- Problems:
- Improperly stored With handle in product
- Corrections:
- Store with handle extended out of product.
- Comment:
- Simply bowl used as hot sauce scoop. Begin practice of using a Food Grade scoop w/ handle, keeping the handle properly extended out of product.
- General violation description:
- 3-304.12 - During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored: (A) Except as specified under # (B) of this section, in the FOOD with their handles above the top of the FOOD and the container
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s) wet
- Locations:
- kitchen Front Counter
- Problems:
- Stored on Counter
- Corrections:
- Store wiping cloths completely submersed in sanitizer.
- Comment:
- Keep all wet wiping cloths properly stored in the sanitizer bucket(s) to reduce bacterial loading on the cloths as well as to minimize potential objectionable odors.
- General violation description:
- 3-304.14 - (A) Cloths in-use for wiping food spills from TABLEWARE and carry-out containers that occur as FOOD is being served shall be: (1) Maintained dry
|
09/05/2012 | Routine |
- Cleaning, Frequency/Restrictio
- Items:
- Physical facilities/structures Ceiling
- Locations:
- kitchen Air Diffusers
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- Clean and keep cleaner the overhead air diffusers located throughout the kitchen as necessary to maintain dust & grease free vents. Simply wash vents as accumulations become visable. Do this cleaning OFF-HOURS when the absolute least amount of food would be potentially exposed.
- General violation description:
- 6-501.12 - (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. (B) Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of FOOD is exposed such as after closing.
- Employee Accommodations, Desig
- Items:
- Locker(s)/employee storage area(s) for employee
- Locations:
- kitchen dry storage room
- Problems:
- Contaminates Equipment
- Corrections:
- Relocate to a designated area that does not contaminate items or surfaces.
- Comment:
- Relocate various staff belongings including but not limited to cell phones, to an appropriate storage location that is below and away from ALL food related surfaces and equipment. On person for keys / phones is best.
- General violation description:
- 6-403.11 - (A) Areas designated for EMPLOYEES to eat, drink, and use tobacco shall be located so that FOOD, EQUIPMEBT, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES are protected from contamination. (B) Lockers or other suitable facilities shall be located in a designated room or area where contamination of FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES can not occur.
|
02/24/2012 | Routine Inspection |
- Critical: Clean Sight/Touch-No Accum/Enc
- Items:
- Food-contact surface(s) Equipment can openers
- Locations:
- kitchen Can opener blade
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Clean and keep much cleaner the can opener blade as well as the entire can opener contraption. This piece of equipment is a Foods Contact Surfaces and as such, must remain clean and sanitized to minimize the chance of accidental product contaminations., The Certified Food Manager immediately instructed staff to place dirty can opener through the dish machine. Good Prompt Compliance. Violation corrected at the time of todays Routine Inspection.
- General violation description:
- 4-601.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. N (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. N
- In-Use Utensils/Between-Storag
- Items:
- Dispensing utensil(s)
- Locations:
- kitchen reach-in cooler(s)
- Problems:
- Improperly stored With handle in product
- Corrections:
- Store with handle extended out of product.
- Comment:
- Discontinue using a simple bowl as a french fry scoop. This practice allows exterior surface of bowl to contact staff hands as well as food items. Begin practice of using a proper Food Grade Scoop to dispense fries always keeping the handle extended OUT of the fries.
- General violation description:
- 3-304.12 - During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored: (A) Except as specified under # (B) of this section, in the FOOD with their handles above the top of the FOOD and the container
- Using a Handwashing Sink
- Items:
- Handwashing sink(s)
- Locations:
- kitchen Hand wash sink(s)
- Problems:
- Not easily accessible Items stored In
- Corrections:
- Remove items from handsink. Do not store items at handsink.
- Comment:
- Discontinue practice of improperly storing various items in the bowl area of kitchen hand wash sinks. All hand wash sinks are ONE PURPOSE...staff hand washing. Simply keep hand sinks free of obstructions to encourage frequent and proper staff hand washing.
- General violation description:
- 5-205.11 - (A) A HANDWASHING SINK shall be maintained so that it is accessible at all times for EMPLOYEE use. (Pf) (B) A HANDWASHING SINK may not be used for purposes other than handwashing. (Pf) (C) An automatic handwashing facility shall be used in accordance with manufacturer's instructions. (Pf)
|
08/29/2011 | Routine Inspection |
- Employee Accommodations, Desig
- Items:
- Locker(s)/employee storage area(s)
- Locations:
- food prep area rear
- Problems:
- Contaminates Equipment
- Corrections:
- Relocate to a designated area that does not contaminate items or surfaces.
- Comment:
- Discontinue practice of charging / storing cell phones on or near work areas that are used for food preparation. Simply relocate cell phone(s) to an area BELOW & AWAY from any food related surfaces or equipment
- General violation description:
- 6-403.11 - Or designate an area of kitchen that is EXCLUSIVELY to be used to charge electronics and NOT utilized for any food preparation.
|
02/28/2011 | Routine Inspection |
- Items:
- Plumbing system
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- AT THE BAR, THE TUBING THAT CONNECTS THE POP GUN HOLSTERS TO THE DRAIN ASSEMBLY BOXES, WAS MISSING. RE CONNECT THE POP GUN HOLSTERS TO THE DRAIN ASSEMBLY BOXES. THE OPERATOR STATES THAT REPAIRS ARE IN PROGRESS. COMPLIANCE WILL BE CHECKED AT THE NEXT ROUTINE INSPECTION.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
- System Maintained in Good Repa
- Items:
- Plumbing system
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- AT THE BAR, THE TUBING THAT CONNECTS THE POP GUN HOLSTERS TO THE DRAIN ASSEMBLY BOXES, WAS MISSING. RE CONNECT THE POP GUN HOLSTERS TO THE DRAIN ASSEMBLY BOXES. THE OPERATOR STATES THAT REPAIRS ARE IN PROGRESS. COMPLIANCE WILL BE CHECKED AT THE NEXT ROUTINE INSPECTION.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
- Items:
- Plumbing system
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- AT THE BAR, THE TUBING THAT CONNECTS THE POP GUN HOLSTERS TO THE DRAIN ASSEMBLY BOXES, WAS MISSING. RE CONNECT THE POP GUN HOLSTERS TO THE DRAIN ASSEMBLY BOXES. THE OPERATOR STATES THAT REPAIRS ARE IN PROGRESS. COMPLIANCE WILL BE CHECKED AT THE NEXT ROUTINE INSPECTION.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
|
08/25/2010 | Routine Inspection |
- Critical: Clean Sight/Touch-No Accum/Enc
- Comment:
- AT THE TIME OF TODAY'S INSPECTION, THE INSIDE OF THE ICE MACHINE HAD BEEN THOROUGHLY CLEANED. IN PARTICULAR, THE ACCUMULATIONS OF PINK SOIL FOUND ON THE UPPER AND LOWER DEFLECTOR SHIELDS HAD BEEN REMOVED. THE OPERATOR STATED THAT THE ICE MACHINE IS NOW CLEANED ON A WEEKLY BASIS. THE VIOLATION IS NOW CONSIDERED CORRECTED.
- General violation description:
- 4-601.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. N (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. N
- Critical: Clean Sight/Touch-No Accum/Enc
- Comment:
- AT THE TIME OF TODAY'S INSPECTION, THE INSIDE OF THE ICE MACHINE HAD BEEN THOROUGHLY CLEANED. IN PARTICULAR, THE ACCUMULATIONS OF PINK SOIL FOUND ON THE UPPER AND LOWER DEFLECTOR SHIELDS HAD BEEN REMOVED. THE OPERATOR STATED THAT THE ICE MACHINE IS NOW CLEANED ON A WEEKLY BASIS. THE VIOLATION IS NOW CONSIDERED CORRECTED.
- General violation description:
- 4-601.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. N (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. N
|
03/09/2010 | Follow-up |
Restaurant representatives - add corrected or new information about Chili's Grill & Bar #1347, 3230 Fairlane Dr, Allen Park, MI 48101 »