Chili's Grill & Bar, 9950 Brook Road, Glen Allen, VA 23059 - Full Service Restaurant inspection findings and violations

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Business Info

Restaurant: Chili's Grill & Bar
Address: 9950 Brook Road, Glen Allen, VA 23059
Type: Full Service Restaurant
Phone: 804 266-6000
Total inspections: 15
Last inspection: 03/24/2016
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Inspection findings

Inspection date

Type
No violation noted during this evaluation.03/24/2016Risk Factor
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
    Observation: Observed several TCS foods in the top of a unit at 55-57°F.
    Correction: Items were pulled and put into the walk-in cooler to cool back to 41°F and refrigeration company has been called.
  • Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
    Observation: Observed numerous containers and dish ware not clean.
    Correction: All containers are being rewashed and most of the dish ware.
11/12/2015Risk Factor
Permit Issued.
  • Equipment - Cutting Surfaces
    Observation: The cutting boards 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.
  • Physical Facilities in Good Repair
    Observation: Observed the wall behind the 3 compartment sink busted.
    Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • Physical Facilities - Cleaning Frequency and Restrictions (corrected on site)
    Observation: Observed the toilets in the women's rest room filthy.
    Correction: Corrected by cleaning.
07/07/2015Routine
No violation noted during this evaluation.03/16/2015Risk Factor
  • Critical: Hands - Preventing Contamination from Hands* (corrected on site)
    Observation: Observed employees directly contacting cilantro with their bare hands. No utensil available to use.
    Correction: No bare hand contact with ready to eat foods. Corrected by providing a spoon.
  • Gloves - Use Limitation (corrected on site)
    Observation: Observed employee handle raw meat with gloved hand and then handled a toasted bun without changing the glove.
    Correction: Bun was discarded and the employee changed gloves.
12/05/2014Risk Factor
Gloves worn. Dishmachine - chlorine sanitizer - 100 ppm - test kit (ok).
  • Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
    Observation: Found slicing and chopping prep equipment on shelf in prep area that were not clean.
    Correction: Kitchen equipment is to be washed and sanitized after use. Please wash, rinse and sanitize equipment after use and before storing on shelf. (All items were put through wash, rinse, sanitize).
  • Handwashing - Using a Handwashing Lavatory (corrected on site)
    Observation: Found hose coiled in handsink.
    Correction: Handsinks are to be clear and empty so handwashing can be accomplished. Please keep handsink free for use.
08/25/2014Risk Factor
No routine violations observed. Gloves worn. Discussed operation of dishmachine and level of sanitizer. Dishmachine - chlorine sanitizer - 100 ppm - test kit (ok). Sanibucket - 200+ Quat sanitizer - test kit (ok).
No violation noted during this evaluation.		06/16/2014Routine
Response to fire call. At approximately 10:45 am with lunch prep underway, one sprinkler head, above fry cooler on prep line began to discharge water spray. No fire, no electrical interruption, no chemical suppression discharge. Minimal water inundation/damage to: heat lamp controller - electrical breaker off, electrician called (corrected on site)
No violation noted during this evaluation.		05/28/2014Other
Gloves worn, handwashing observed. Discussed the handling of cold hold product in smaller containers for more frequent turn over to maintain cold temperature. Dishmachine - 100+ ppm chlorine sanitizer - test kit (ok). 3 compartment sink - Quat for buckets - 200 ppm. Suggest survey facility for annual permit prep on next visit.
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
    Observation: Found raw chicken at 51 degrees in cold hold unit.
    Correction: All cold hold food products are to be held at 41 degrees or less. Please ensure all food in cold hold is 41 degrees or less. Food was voluntarily discarded.
04/24/2014Risk Factor
No risk factor violations observed. Gloves worn. Dishmachine - chlorine sanitizer - 100+ ppm - test kit (ok).
No violation noted during this evaluation.		01/29/2014Risk Factor
Gloves worn, handwashing observed. Discussed equipment functioning fighting each other - hot cold (fryer and chicken reach-in). Heat of fryer is afflicting the operation of reach-in unit. Suggest rotate out of use fryer from right end unit to left end unit. Dishmachine - final rinse - 100 ppm chlorine - test strips (ok). Sani buckets - 200+ ppm Quat sanitizer - test kits (ok).
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
    Observation: Found cooked pasta bagged and in plastic container with top in walk-in at 60 degrees.
    Correction: Cold hold food products to be below 41 degrees. Please chill pasta to 41 degrees or less as per recipe and then move to walk-in box. (Product was pulled and placed on ice). Product was prepped same day as inspection.
10/22/2013Risk Factor
No risk factor violations observed. Gloves worn. Discussed how gaskets fit on new install on doors. Dishmachine - chlorine sanitizer - 100 ppm final rinse.
No violation noted during this evaluation.		08/07/2013Risk Factor
Gloves used. Annual permit inspection. Dishmachine - chlorine - 0 ppm/test strips (ok). Sanibuckets - Quat - 300 ppm. Discussed cleaning of maintenance equipment.
  • Critical: Cooling* (corrected on site)
    Observation: Found pasta bagged and in storage containers at 65 degrees.
    Correction: All cooling to be 41 degrees prior to placing in closed bags (as per procedure). Pasta was re-iced to <41 degrees.
  • Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing*
    Observation: Found no level of chlorine sanitizer in final rinse water at dishmachine.
    Correction: Final rinse to have proper concentration. Please have machine serviced (tech called).
05/15/2013Routine
Gloves used, hands washed. Discussed use of thermometers in procedures for prep and cooking. Dishmachine - chlorine -100 ppm - test kit (ok).
  • Critical: Cooling* (corrected on site)
    Observation: Found mashed potatoes at 49.51 degrees in walk-in.
    Correction: All cooling to be less than 41 degrees in six hours. Product was labeled made on 3/4. All product was discarded.
03/05/2013Risk Factor
Gloves worn, hands washed. Discussed procedures for cooling to 41 degrees using thermometer and slow drain on right side of vanity in men's restroom. Dishmachine - 200 ppm chlorine. Quat - 200 ppm - sani buckets.
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
    Observation: Found cooked pasta and mashed potatoes in lexans in walk-in at 58-60 degrees.
    Correction: All cold hold is to be below 41 degrees. Please follow procedures for cold hold of cooked pasta and mashed potatoes. (Food was pulled and ice bathed. Prepped 12/18/12 am.)
12/18/2012Risk Factor

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