The operator provided a metal probe thermometer, chlorine and quat. test strips and an Employee Health policy at this time.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket to the cookline/fry reach-in freezer is in poor repair. Also noted is taped repair of the bottom door threshold of the reach-in freezer unit.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting board(s) along the cookline zones are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Dressing Areas and Lockers - Designation
Observation: Employee jackets were observed hung on shelves were clean equipment/pans are stored.
Correction: Provide lockers or other suitable facilities for the orderly storage of employees clothing and other possessions
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01/14/2016 | Routine | |
The operator provided a chlorine and quat. test strips and an Employee Health policy duringtoday's inspection.
- Equipment - Cutting Surfaces
Observation: The cutting board(s) along the zoned cookline are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Equipment and Utensils, Air-Drying Required
Observation: Lexans, in the prep and clean dishware area, were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
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09/04/2015 | Routine | |
Walk-in is now working properly and holding around 38 degrees F.
No violation noted during this evaluation. | 04/14/2015 | Other | |
Will return tomorrow to check walk-in cooler.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Pork barbacoa hot holding at improper temperatures. Food was voluntarily discarded.
Correction: Discard the food and ensure that potentially hazardous foods for hot holding are maintained at 135°F or above to inhibit the growth of harmful bacteria.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Several foods in the walk-in cooler, chicken breading station and a few items in the small make table on the line cold holding at improper temperatures. Ice accumulation noted on the fans of the chicken breading station and the walk-in cooler. Drawer of the small make table was observed partially ajar. Make sure this door is kept closed.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Good Repair and Proper Adjustment
Observation: Ambient air temperature of the walk-in cooler and the chicken breading station were elevated. Maintenance arrived during todays inspection to repair refrigeration.
Correction: Repair the refrigeration to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the refrigeration, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Plumbing System Maintained in Good Repair
Observation: Drain under the ice machine is not draining properly.
Correction: Repair and maintain all plumbing components and fixtures.
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04/13/2015 | Routine | |
Clean and organized kitchen.
Ensure to take temperatures of salmon being run through the broiler to cook. Take temperature in the thickest part of the meat.
- Critical: Temperature, Cooking - Raw Animal Foods* (corrected on site)
Observation: The salmon filets were not cooked to a sufficient temperature and time to eliminate pathogenic bacteria.
Correction: Continue to cook the fish to heat all parts to 145°F or above for 15 seconds.
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12/30/2014 | Routine | |
Additional food temperatures: Diced tomato - 38, Sliced tomato - 38, Cooked chicken - 30, 36, Sliced ham - 30, Seasoned tomato - 38, Par cooked wings - 38, Cheese - 38, Chicken - 41, Fried chicken breast - 179, Sliced tomato (3 hours) - 41, Milk - 40.
New data plate is needed for the dish machine.
Email inspector with changes to menu prior to printing, to ensure compliance.
Extremely clean and well maintained facility! Excellent focus on food safety!
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the grilled steak (for fajitas and chipotle bowl) that may be served raw and/or undercooked
Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
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09/03/2014 | Routine | |
Operator explained that he was going to call about waitstaff cooler. Call inspector once machine is serviced.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: TCS foods in the top of the waitstaff cooler cold holding at improper temperatures. Foods were voluntarily discarded. Foods in the bottom were at proper temperature.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
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05/13/2014 | Follow-up | |
Additional food temperatures: Ham - 38, Ribs - 41, Salmon - 29, Wings - 41, Spring roll - 38, Chicken - 53, Mac & cheese - 54, Taco - 38, Diced tomato (3 hours) - 50.
Operator called to have refrigeration and dish machine serviced.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Foods in the breading station and salsa in the waitstaff cooler cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Good Repair and Proper Adjustment
Observation: Breading station observed with ambient air temperature of 60 F. Waitstaff reach-in thermometer reading at 37 F, however foods in the top were holding at improper temperatures. Cooler may need to be serviced.
Correction: Repair the refrigeration to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the refrigeration, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Critical: Equipment and Utensils - Before Use After Cleaning*
Observation: Chlorine sanitizer is not being dispensed through the dish machine. Dish machine can only be used for wash purpose in the interim.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: Bottles of liquor were observed being stored in the hand sink at the bar.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the bottles preventing its use.
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04/29/2014 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: A few items cold holding at improper temperatures. Recommended to operator to change the defrost cycle, on the refrigerators, to a slow period.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
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02/07/2014 | Follow-up | |
Additional food temperatures: Raw chicken - 45, 50, Spinach dip - 40, Boneless chicken - 198, Cooked chicken - 42-43, Steak - 38, Burger - 38, Sauteed onions - 41, Milk - 41.
Will return on/about 02/07/14 to check on refrigeration.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: A few items cold holding at improper temperatures. Recommended to operator to change the defrost cycle, on the refrigerators, to a slow period.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Handwashing Cleanser - Availability (corrected on site)
Observation: Soap was not provided at the hand washing lavatory at the bar.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
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01/28/2014 | Routine | |
Additional food temperatures: Sliced tomato - 41, Sliced turkey - 39, Rice - 39, Steaks - 38, 38, Burger (prepped 2 hours prior) - 42, Egg rolls - 41-42, Milk - 39, 37.
Breading station in the back area was slightly elevated. Recommended removing egg rolls and having unit looked at.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Steak & chicken cold holding at improper temperatures. Foods were stocked to full in make table. Suggested less product, stainless pans, and covering foods.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
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10/10/2013 | Routine | |
Additional food temperatures: Chicken - 144-148, Sliced tomato - 38, 39, Chili - 49, Turkey - 41, Chicken (cooling 25 minutes) - 58, Roast beef - 38, Chicken (cook) 195 - wings - 38, Chicken (cook) 185, Hamburger - 40, Steak - 35, 36, Mashed potato (cooling 1 hour) - 89, Chicken wing (cooling 2 hours) - 46, Milk - 40.
Spoke with manager 07/04 who explained refrigerator had been serviced and was holding foods at temperature.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Ribs and chili cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Good Repair and Proper Adjustment
Observation: Ambient air temperature of center make table on the cook line was observed at 46 F. Technician was called during inspection.
Correction: Repair the refrigeration to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the refrigeration, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Soda nozzles and ice machine in need of being cleaned.
Correction: Clean the surface of ice machine and soda nozzles at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: The handwash station at the dish machine is being used as a dump station. Do not dump tea urns at this station.
Correction: The handwash facility identified above is to be used for washing hands only
- Refuse - Covering Receptacles
Observation: Dumpster or outside refuse container was open or uncovered.
Correction: Cover all waste containers when not in continuous use.
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07/03/2013 | Routine | |
Additional food temperatures: Cheese - 167, Diced tomato - 40, Sliced tomato - 41, Chicken - 159-170 (hot holding), Salmon - 155, Pasta - 38, Steak - 175, Turkey - 39, Chicken - 41, Crab - 41, Chicken - 40, Salsa - 41, Soup - 160-175, Tomato (sliced 1 hour prior) - 55, Chicken crispers (cooked) - 192, Meats in grill - 37-38, Raw chicken - 40, 40, 40 39, Diced tomato - 38.
- Critical: Hands - When to Wash*
Observation: Dishwasher observed handling dirty and clean dishes without washing hands in between. Management addressed with staff.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Mashed potatoes hot holding at improper temperatures. Ensure foods are reheated to 165 F prior to being placed on the steam table.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Sliced ham cold holding at improper temperatures. Do not stack foods to high out of the containers in the make tables.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment and Utensils, Air-Drying Required
Observation: Plastic containers were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
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04/02/2013 | Routine | |
Notes:
Discussed proper cooking temperature for raw animal foods.
Internal temperature of the middle make-up unit was slightly elevated due to lunch rush. Suggested to lower internal temperature of the unit.
- Critical: Temperature, Cooking - Raw Animal Foods* (corrected on site)
Observation: Grilled chicken was not cooked to a sufficient temperature and time to eliminate pathogenic bacteria.
Correction: Continue to cook the food to heat all parts to 165°F or above for 15 seconds.
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12/20/2012 | Routine | |
Critical violations from previous inspection have been corrected.
Ecosure has trained Chili's employee's that glove usage is not necessary if they are performing the same task as long as their hands are thoroughly washed prior to preforming the task.
Explained to operator that glove usage is a must when handling foods that are no longer going to be heat treated to prevent the spread of bacteria. A copy of food regulation 12 VAC 5-421-450 is going to be dropped off next week to Chili's.
Non-critical violations must be corrected within 20 days.
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash his hands between handling dirty dishes and clean dishes.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Plastic bins were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Handwashing Lavatory, Water Temperature, and Flow
Observation: Water from the handwashing sink at the dish machine was measured at a temperature less than 100°F.
Correction: Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens.
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01/07/2011 | Follow-up | |
Additional food temperatures: Diced tomatoes - 33, 33, Corn - 35, Sliced tomato - 35, Coleslaw - 32, 38, Raw chicken - 38, 48-51 (in the breading unit), Raw steak - 39, 41, Raw hamburger - 43, Corn dog - 41, Gravy - 140.
Adequate metal stem thermometers.
Quaternary ammonium sanitizer in buckets at proper concentration.
Chlorine dish machine at proper concentration.
Make sure that all utensils that come out of the dish machine are clean and free of food debris.
Employees handling ready-to-eat food items must wear gloves. Make sure that employees wash hands each time gloves are changed.
Several food items had a temperature above 41 F. Raw chicken in the breading cooler had a temperature between 48-50 F.
A follow-up inspection will occur on or about January 7, 2010. Critical violation must be corrected by the time of the inspection.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site) (repeated violation)
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands. Observed employee handling hamburger buns with his bare hands.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Raw chicken cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following utensils were observed soiled to sight and touch measuring cups.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment and Utensils, Air-Drying Required
Observation: Plastic bins were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
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12/28/2010 | Routine | |
Additional food temp - Baked potato soup -183.
Numerous quaternary ammonium sanitizing buckets throughout kitchen area. Concentration at 200 ppm.
Chlorine dish machine at proper concentration of 50-100 ppm.
Excellent labeling and date marking system in place.
Facility is clean and well maintained.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site) (repeated violation)
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands. Observed employee putting lettuce on a burger with his bare hands.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Clean ice buckets were not observed stored in a position to allow air-drying.
Correction: Store ice buckets in a self-draining position that allows air-drying.
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09/28/2010 | Routine | |
Restaurant representatives - add corrected or new information about Chili's Grill & Bar, 12305 Jefferson Davis Hwy, Chester, VA 23831 »