Chili's Grill & Bar, 2255 S 9TH ST, SALINA, KS - Restaurant inspection findings and violations

Business Info

Name: Chili's Grill & Bar
Type: Restaurant
Address: 2255 S 9TH ST, SALINA, KS 67401
Phone: 972-966-2221
Total inspections: 3
Last inspection: Sep 02, 2015

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Violation code	Inspection Date	Violations	Type	Compliance
KDA_3_30212 - --Located on the east make table, there was an unlabeled bottle of yellow liquid which an employee identified as oil. COS- labeled. KDA_3_30412A - --Located in the bottom drawer under the east side make table, there was a container of raw chicken with the handle of a pair of tongs in contact with the chicken. KDA_3_30412B - --Located at on the seasoning shelf under the wait station counter, there was a container of black pepper that had a single use container with no handle in it that was being used as a scoop. KDA_3_50116A1 - --Located in a steam well on the west side of the kitchen, there was a container of black beans at 80F. Employee indicated that they had been reheated to 165F and then placed in the steam well. COS- reheated to 205F and placed back in steam well. KDA_3_50116A2 - --Located in the make table on the south side of the kitchen, there was a container of shredded lettuce at 48F, a container of shredded cheese at 46F, a container of slaw mix at 45F, and a container of shredded white cheese at 45F. Employee indicated that these items had been in the make table over night. The ambient temperature of the top of the make table was 42.1F. Person in charge (PIC) indicated that the make table had been freezing foods last week so they turned the temperature up to prevent freezing. COS- discarded these food items, PIC turned temperature in make table down. Educated employee about keeping make table closed when not in use. Located in the make table on the north side of the kitchen, there was a container of raw chicken at 44F and a container of raw beef at 53F. Employee indicated that these food items had just been placed in the make table an hour earlier. The lid to the make table had been left open. Ambient air of the top of the make table was 27.9F with the lid shut. COS- moved these food items to WIC to cool down. Educated employee on keeping make tables closed when not in use. KDA_4_20211A2 - --Located on a rack above the clean side of the ware wash machine, there were 10 plastic food container lids that were cracked. COS- discarded. Located on the clean utensil rack above the east prep table in the prep area, there were two rubber spatulas that were cracked. COS- discarded. KDA_4_50111B - --The door to the WIC had a broken seal. The door to the north RIC in the kitchen did not close tightly. There was a quarter inch gap between the door seal and the RIC. KDA_4_60111A - --Located in the utensil box above the clean dish storage rack at the east side of the prep area, there were four knives, two rubber spatulas, and one ladle stored as clean that were soiled with dried food debris. COS- moved to wash area. 90% of the plastic and metal food containers stored as clean located on the clean dish rack at the east side of the kitchen were soiled with sticker residue. COS- moved to wash area. Located over the south grill in the kitchen, there were three plates stored as clean that were soiled with dried food residue. COS- moved to wash area. Located on the south grill in the kitchen, there was a spatula that was soiled with an accumulation of dried food debris. Employee indicated that it had been washed last night and had not been used since. COS- moved to wash area. Located on a shelf under the food prep table in the prep area of the kitchen, there were three cutting boards, a dicer, a wedger, a tomato slicer, and a chicken slicer that were soiled with dried food debris. Employee indicated that they had been washed last night and had not been used since. COS- moved to wash area. Located on the prep table in the prep area, there was a dicer that was soiled with dried food debris. Employee said that it had been washed last night and had not been used today. COS- moved to wash area. Located on the clean dish rack in the ware washing area, there were 21 plastic lids and 10 plastic food containers stored as clean that were soiled with sticker residue. COS- moved to wash area. Located at the soup station, there was one bowl stored as clean that was soiled with dried food debris. COS- moved to wash area. Located on the pass through counter between the waitress station and the kitchen, there were 12 plates and 2 bowls stored as clean that were soiled with dried food debris. COS- moved to wash area. Located in a keg cooler used for storing utensils at the bar, there was a plastic bottle stored as clean that was soiled with sticker residue. COS- moved to wash area. KDA_4_60211E4 - --There was mold on the inside of the ice machine under the rim. There was mold on the inside of the ice chest along the rim under the soda fountain at the waitress station. KDA_4_90311A - --Located on the shelf under the prep table in the prep area, there was a metal rack that was rusty used to store cutting boards. KDA_4_90311B - --Located on the shelf under the east side prep table in the prep area, 90% of the metal and plastic containers stored as clean were stacked wet. Located on the clean dish shelf at the north storage area, there was a stack of 20 plastic containers that were stacked wet. Located a shelf in the north storage area, there were stacks of single use to go containers that were stored not inverted. Located on the clean dish rack in the ware wash area, there were cups of clean knives stored with their handles down and not inverted. KDA_5_20515B - --The hand sink faucet at the bar was leaking. There was a hose under the three vat sink that was leaking. KDA_6_50112A - --There was water pooling on the floor in the bar area. There was an accumulation of trash and debris in the corner of the bar area behind the storage cabinet. KDA_Defacto - --bar wiping cloth QT sanitizer 200ppm prep area wiping cloth QT sanitizer 200ppm fryer area wiping cloth QT sanitizer 200ppm --crispy chicken 208F --south make table diced tomato 43F sour cream 42F pico 43F reach in cooler (RIC) under south make table chile tilapia 40F west make table 1 pico 38F house made ranch dressing 38F RIC under west make table 1 chicken/cheese mix 43F chicken quesadilla 41F west make table 2 diced tomato 38F shredded lettuce 38F RIC under make table 2 pico 40F east make table shredded cheese 41F top drawer under east make table black bean mash 35F top drawer under eastgrill sirloin 38F bottom drawer under east grill beef patty 42F bottom drawer under east make table raw chicken 39F west make table 3 shredded lettuce 40F shredded cheese 43F RIC under make table 3 mac and cheese 39F RIC under north make table smoked chicken wings 41F WIC pico 39F smoked chicken 42F raw chicken 40F Traulsen RIC cheesecake 40F wait station make table house made ranch dressing 39F RIC under wait station make table house made ranch dressing 40F bar WIC cut watermelon 38F --steam well on west side of kitchen smoked chicken 168F gravy 189F --walk in cooler (WIC) smoked chicken 41F --ware wash chlorine sanitizer concentration 50ppm test strips available	09/02/2015	14	Verification	In
Details not available.	10/15/2014
Details not available.	10/29/2013

KDA_3_30212 - Food storage containers (Common Name) Except for containers holding FOOD that can be readily and unmistakably recognized such as dry pasta, working containers holding FOOD or FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the FOOD.
KDA_3_30412A - In-use utensil storage (Handles above top of container) Except as specified under 3-304.12(B), during pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored in the FOOD with their handles above the top of the FOOD and the container.
KDA_3_30412B - In-use utensil storage (Non-PHF/TCS-handles above food) During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored in FOOD that is not POTENTIALLY HAZARDOUS (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) with their handles above the top of the FOOD within containers or EQUIPMENT that can be closed, such as bins of sugar, flour, or cinnamon.
KDA_3_50116A1 - PHF/TCS Hot Holding - POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURECONTROL FOR SAFETY FOOD) shall be maintained at 57�°C (135�°F) or above.
KDA_3_50116A2 - PHF/TCS Cold Holding - POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be maintained at 5�°C (41�°F) or less.
KDA_4_20211A2 - FCS (Imperfections) Multiuse FOOD-Contact SURFACES shall be free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections.
KDA_4_50111B - EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
KDA_4_60111A - Food Contact Clean to Sight and Touch - EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch.
KDA_4_60211E4 - Non-PHF/TCS Food Contact Surface Cleaning Frequency (ice bins, soda nozzles) Surfaces of UTENSILS and EQUIPMENT contacting FOOD that is not POTENTIALLY HAZARDOUS (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be cleaned, in EQUIPMENT such as ice bins and BEVERAGE dispensing nozzles and enclosed components of EQUIPMENT such as ice makers, cooking oil storage tanks and distribution lines, BEVERAGE and syrup dispensing lines or tubes, coffee bean grinders, and water vending EQUIPMENT: at a frequency specified by the manufacturer- or, absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold.
KDA_4_90311A - Cleaned EQUIPMENT and UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLEUSE ARTICLES shall be stored: In a clean, dry location- Where they are not exposed to splash, dust, or other contamination- and, At least 15 cm (6 inches) above the floor.
KDA_4_90311B - Clean EQUIPMENT and UTENSILS shall be stored as specified under ¶ (A) of this section and shall be stored: In a self-draining position that allows air drying- and, Covered or inverted.
KDA_5_20515B - Plumbing system (Maintained) A PLUMBING SYSTEM shall be maintained in good repair.
KDA_6_50112A - PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.

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