- In-use utensils, between-use storage
Observation: Scoop handle lying in pasta. Manager voluntarily discarded product.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Shredded lettuce is not date marked for keeping over 24 hours. Staff date marked items during inspection.
- Ventilation hood system and filters designed to be cleanable, prevent dripping, and are adequate to prevent grease or condensation from collecting on walls and ceilings
Observation: Ventilation filters have condensation and visible drippage.
- PHF/TCS foods maintained at 41°F or below, except during preparation, cooling, cooling, or when time is used as a public health control
Observation: Juice, milk, and shredded cheese stored in small prep cooler temped at 46 degrees. Manager voluntarily discarded items during inspection.
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12/23/2015 | Regular |
- Test kit provided and used to measure sanitizing solution concentration
Observation:Test kit not readily available in warewash area.
- Eating, drinking, or using tobacco
Observation:Open drink container in kitchen area.
- PHF/TCS foods maintained at 41°F or below, except during preparation, cooling, cooling, or when time is used as a public health control
Observation:Make table in wait station unable to maintain food items at 41* or less. Items discarded.
- Ventilation hood system and filters designed to be cleanable, prevent dripping, and are adequate to prevent grease or condensation from collecting on walls and ceilings
Observation:Visible grease accumulation on some of the vent hoods. Clean as necessary
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04/02/2015 | Regular |
- Cold and hot holding equipment used for PHF/TCS foods are equipped with at least one temperature measuring device that measures temperature in the coldest part of a hot holding unit or the warmest part of a cold holding unit and located and designed to allow for easy viewing.
Observation:Thermometers, if in the cooling units, are not easily viewable
- Hand drying provided
Observation:Paper towels not available behind bar for handwashing
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation:Excessive amounts of food residue on floors, Warewash area overflowing with dirty dishes.
- Effectively washing equipment and utensils
Observation:Washed items with visible food residue on the food contact surfaces.
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10/06/2014 | Regular |
- Air drying of equipment and utensils
Observation:Clean large plastic food bins stored in walk in cooler not properly air dried.
- Posting inspection reports
Observation:Report not posted where it is viewable
- Refuse, recyclables, and returnables
storage, maintenance, and removal
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation:Edges, ledges, under and behind equipment with visible residue.
- Posting of a valid license
Observation:License not posted where it is viewable
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04/15/2014 | Routine |
- Using a handwashing sink- operation and maintenance
Observed handsinks with food debris in them. Handsink in prep area difficult to access
- When to wash
Observed cook not washing hands or changing gloves when changing tasks. spoke with manager. Corrected at time of inspection
- equipment food contact surfaces and utensils clean to sight and touch.
Algae, mold, and mildew visible on exterior of ice machine
- Food employees hair is effectively restrained
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10/22/2013 | Routine |
- Eating, drinking, or using tobacco
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Discharge from eyes, nose, and mouth
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Shellstock, maintaining identification
- Clean condition-hands and arms
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03/19/2013 | Routine |
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Shellstock, maintaining identification
- Clean condition-hands and arms
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Discharge from eyes, nose, and mouth
- Eating, drinking, or using tobacco
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03/09/2013 | Routine |
- Person in charge is present
- Duties of PIC
- Refuse, recyclables, and returnables
materials, design, construction, and installation
- Toilet room
receptacle, enclosed, fixtures clean
- Miscellaneous sources of contamination
Observed dirty tools and utensils stored above food containers in ice machine room, buidup of hard water residue and mold/algae growing on ice machine caulking, loose caulking on ice machine.
- Reportable symptoms, diagnosis, past illness, and history of exposure.
- Linens- cleaning and storage
Ice stick stored on contaminated surface. Corrected at time of inspection
- equipment food contact surfaces and utensils clean to sight and touch.
Ice stick stored on contaminated surface. Corrected at time of inspection --Warming fixtures had residue buildup. Caulking and seams in dish machine area deteriorated and showing signs of residue buildup.
- The ability to explain the responsibility of the person in charge for preventing the transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease.
- Foods are cooled using appropriate methods
Large quantities must be in thin layers to cool quickly (chicken)
- Self-draining equipment including
sinks, drainboards, and equipment compartments
- Pre-cleaning equipment and utensils and loading soiled items into warewashing machines
Foreign objects lodged in dish machine jets, metal shavings in dish machine. Sanitizer concentration below 50ppm Corrected at time of inspection
- Food temperature measuring devices are accurate to ±1°C or ±2°F in the intended range of use
All stem thermometers were either not working or were unreadable.
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03/08/2013 | Routine |
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