Chili's Grill & Bar, 2911 N BROADWAY ST, PITTSBURG, KS - Restaurant inspection findings and violations

Business Info

Name: Chili's Grill & Bar
Type: Restaurant
Address: 2911 N BROADWAY ST, PITTSBURG, KS 66762
Phone: 972-770-9033
Total inspections: 6
Last inspection: Oct 05, 2015

Restaurant representatives - add corrected or new information about Chili's Grill & Bar, 2911 N BROADWAY ST, PITTSBURG, KS »

Violation code	Inspection Date	Violations	Type	Compliance
KDA_2_30114G - --The cook placed a raw chicken patty in the fryer with their hands, then proceeded to portion out ready to eat (RTE) fries onto customers plates. Corrected on site (COS)-discarded fries and washed hands KDA_3_10111 - --A bottle of apple pucker had small flying insects floating in it. COS-discarded KDA_3_50118A1 - --Cut cabbage in the WIC was prepped on 9/28/15. It was held greater than 7 days. COS-VD KDA_4_60111A - --Not one of the dishes that were stacked and stored as clean were actually clean. They all had wet food debris in them or stickers still on them from previous use. COS-PIC recleaned all of the containers during the inspection. KDA_4_60111C - --The dishwasher racks have chunks of food debris in and on them. Advised to clean these as they can be contributing to the food debris accumulation on the clean dishes. KDA_4_90311B - --The containers stored as clean are being wet stacked. COS- took all the containers back to the dishwasher to be cleaned as they were dirty KDA_Defacto - --Chicken breast-171F Beef patty-189F --Most of the raw meats in the service line did not have an open date on them or they had a product label from a previous use and was inaccurate. It is a good practice to date when raw meat is opened so you can ensure first in/first out as well as know when to switch out containers and not add old to the new. --Penne pasta cooling after 1 hour in WIC-63F --Steam table- baked potato soup-159F shredded chicken ranchero-171F rice-180F --WIC- raw beef-38F Make table- raw chicken-40F Dessert Cooler- cheesecake-41F Make table- salsa-38F Make table- mac and cheese-38F Meat drawers- raw beef-36F Freezers OK	10/05/2015	7	Complaint	Out
KDA_3_10111 - --Cooked rice and shredded lettuce in the walk in cooler (WIC) lacked date marking. The person in charge (PIC) did not know when they were made Corrected on site (COS)- voluntary destruction (VD) Less than 10% of PHFs lacked date marking. KDA_4_60111A - --Most of the dishes that were stored as clean, still had wet food debris in them. COS-PIC recleaned all of the containers during the inspection. The chicken slicer was stored as clean and had not been used today. It had dried meat in it. COS-PIC recleaned The slicer used to slice peppers was stored as clean and not used today. It had dried food debris still on it. COS-PIC recleaned	09/14/2015	2	Follow-up	Out
KDA_3_10111 - --In the Delfield dessert cooler, chipotle flatbread and margarita flat bread (made with diced tomatoes and chicken)lacked date marking. The PIC did not know when they were made. Corrected on site (COS)-voluntary destruction (VD) In the walk in cooler (WIC)shredded lettuce lacked and open date. The PIC did not know when it was opened. COS-VD At the bar, a bottle of McCormicks Whiskey had small flying insects in it. COS-VD KDA_3_30414B1 - --Sanitizer bucket solution measured 150ppm quaternary ammonium. Advised to adjust automatic chemical dispenser. KDA_3_50115B - --In the WIC, tubs of chicken breasts were being stacked with the lids on while cooling. Note-there was condensation inside the lids. Advised to not stack and keep lids off so the food can cool quickly. KDA_3_50118A2 - --In the WIC cooked rice (made 9/2/15) southwest macaroni, cooked ribs (made 8/30/15), cooked penne pasta (made 9/1/15) cooked grape tomatoes (made 9/1/15) lacked date marking. COS-dated accordingly. Several other containers were not date marked however they had been made less than 24 hours prior. KDA_3_50118A3 - --Cooked taco meat in the WIC was dated for 8/30/15 thru 9/6/15 which is 8 days. Note- the facility has a off site system that determines how many days a food can be kept. KDA_4_60111A - --Not one of the dishes that were stacked and stored as clean were actually clean. They all had wet food debris in them or stickers still on them from previous use. COS-PIC recleaned all of the containers during the inspection. An employee was observed taking temperatures of the food with a thermometer and wiping the thermometer on her dirty apron in between uses. Advised to use alcohol swabs. The chicken slicer was stored as clean and had not been used today. It had dried meat in it. COS-PIC recleaned The slicer used to slice peppers was stored as clean and not used today. It had dried food debris still on it. COS-PIC recleaned KDA_4_60211E4 - --The beer nozzle for the keg had white slime in it. Advised to clean. KDA_Defacto - --(WIC-shredded cheese-38F)(Dessert cooler-cooked chicken-43F, advised to have unit monitored)(Make table-sliced tomatoes-35F)(Make table-shredded cheese-35F)(Cooler drawers-raw chicken-35F)(Make table-raw chicken-37F)(Freezers OK) --Automatic dishwasher-170F 3 vat sink-400ppm Quat --Black beans-189F --Gravy reheating-165F --Grilled onions cooling after 15 minutes in the WIC-90F --Note-a lot of items were inappropriately marked throughout the kitchen. Ex. ribs were dated and marked as "chips". --Steam table-alfredo-155F	09/04/2015	8	Complaint	Out
Details not available.	12/15/2014
Details not available.	12/01/2014
Details not available.	10/09/2013

KDA_2_30114G - Wash Hands (Raw to RTE) FOOD EMPLOYEES shall clean their hands and exposed portion of their arms as specified under § 2-301.12 immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES and when switching between working with raw FOOD and working with READY-TO-EAT FOOD
KDA_3_10111 - FOOD shall be safe, UNADULTERATED, and honestly presented.
KDA_3_30414B1 - Wiping cloths (Storage) Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be held between uses in a chemical sanitizer solution at an appropriate concentration.
KDA_3_50115B - TCS Cooling (Placement) When placed in cooling or cold holding EQUIPMENT, FOOD containers in which FOOD is being cooled shall be: arranged in the EQUIPMENT to provide maximum heat transfer through the container walls- and, loosely covered, or uncovered if protected from overhead contamination, during the cooling period to facilitate heat transfer from the surface of the FOOD.
KDA_3_50118A1 - P - RTE PHF/TCS, Disposition (discard if held more than 7 days) Refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) prepared or opened and held in a FOOD ESTABLISHMENT for more than 24 hours shall be discarded if it is held at a temperature of 5�°C (41�°F) or less for more than 7 days, with the day of preparation counted as Day 1.
KDA_3_50118A2 - P - RTE PHF/TCS, Disposition (discard if in a container w/out a date) Refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) prepared or opened and held in a FOOD ESTABLISHMENT for more than 24 hours shall be discarded if it is not clearly marked to indicate the date or day by which the FOOD shall be consumed on the PREMISES, sold, or discarded when held at a temperature of 5�°C (41�°F) or less for a maximum of 7 days, with the day of preparation counted as Day 1.
KDA_3_50118A3 - P - RTE PHF/TCS, Disposition (discard if dated for more than 7 days) Refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) prepared or opened and held in a FOOD ESTABLISHMENT for more than 24 hours shall be discarded if it is marked to indicate a date or day by which the FOOD shall be consumed on the PREMISES, sold, or discarded when held at a temperature of 5�°C (41�°F) or less that is more than 7 days from the date of preparation or opening, with the day of preparation counted as Day 1.
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_60111C - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris.
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_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.

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Chili's Grill & Bar, 2911 N BROADWAY ST, PITTSBURG, KS - Restaurant inspection findings and violations

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