Veggie wash measured at 30 ppm (out of dispenser).
Abbreviations: walk-in cooler (WIC), walk-in freezer (WIF), reach-in cooler (RIC), reach-in freezer (RIF), internal temperature (IT), surface temperature (ST), person in charge (PIC), parts per million (PPM), hot holding unit (HH), temperature control for safety (TCS)
- Cloths - Wiping Cloths - Use Limitation (corrected on site) (repeated violation)
Observation: Wiping cloths improperly stored between use. The quaternary ammonium sanitizing solution measure at 100 ppm in the wiping cloth bucket in the kitchen at the prep line. PIC replaced the sanitizing solution, it measured at 200 ppm.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: The splash guard on the hand sink near the fryers is not sealed to adjoining sink.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Equipment - Good Repair and Proper Adjustment
Observation: The salad bowl cooler was observed in a state of disrepair and damaged. The salad bowl cooler was observed leaking.
Correction: Repair the salad bowl cooler 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 salad bowl cooler, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting board(s) along the prep line 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.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site) (repeated violation)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: stored utensils in a plastic bin at the cook line, and small metal bowls on the clean rack near the dish machine.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Cooking and Baking Equipment (corrected on site) (repeated violation)
Observation: The food contact equipment surface of the cast iron pans on the grill are observed soiled with accumulations of grime and debris.
Correction: Clean the food contact surface of the cast iron pans to prevent accumulations that may reduce heat transfer to adequately cook food and to prevent attract of insects when not in use.
- Equipment - Cooking and Baking Equipment (corrected on site) (repeated violation)
Observation: The cavity of the microwave oven at the prep area is observed soiled.
Correction: Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
- Non-Food Contact Surfaces
Observation: The following nonfood contact surface have an accumulations of grime and debris: the exterior, interior, and top vents of the fryers, the exterior and interior of the prep RIC on the prep line, and the exterior and metal conveyor belt of the pizza oven.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Physical Facilities in Good Repair
Observation: Two wall tiles (2) near the oil tanks are not maintained in good repair. The tiles were observed broken.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The following physical structures are in need of cleaning: caulking at the handsinks and floors throughout the kitchen (specifically near the oil tanks and behind the fryers).
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition (repeated violation)
Observation: Vent filters in the hood system are not being maintained in a clean condition. An accumulation of grime and debris were observed on the vent filters above the fryers.
Correction: Maintain hood system vent filters in a clean condition.
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06/17/2015 | Routine | |
Abbreviations: ST- Surface Temperature, IT- Internal Temperature, WIC- Walk In Cooler, RIC- Reach In Cooler
Additional temperatures: Zone 3- Rice (IT) 42'F
- Critical: Hands and Arms Cleaning Procedure* (corrected on site)
Observation: Improper handwashing procedures observed. Observed employee wash hands for less than 20 seconds after handling raw chicken (with gloves). (Person In Charge advised employee on proper handwashing procedures).
Correction: Ensure all food employees clean their hands and exposed portions of their arms with a cleaning compound in a lavatory by vigorously rubbing together the surfaces of their lathered hands and warms for at least 20 seconds and thoroughly rinsing with clean water.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Dispensing utensils improperly stored between uses. Scoop for tortilla strips stored with the handle touching the food. Ice cream utensils stored in standing water in the dipper well (utensils had not been used yet).
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored between use. Some wiping cloth buckets measured less than 200 ppm quaternary sanitizer.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: The following foods observed cold holding at improper temperatures: Cooked bacon (not crisp) prepared yesterday holding at room temperature (bacon intended to be crisp and rendered not a temperature control for safety food) (sliced bacon was voluntarily discarded, diced bacon was not)
Correction: Portioned bags of chicken 64'F, 54'F, 50'F and Shredded Cheese 58'F, 49'F in the top of the small prep unit (foods were over stacked and double panned and therefore could not stay cold) (bags on top of containers were discarded or relocated)
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the Kairak under counter reach in cooler.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The splash guards on the hand sink near the fryers are not properly sealed to the sink to allow proper cleaning.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following equipment was observed in a state of disrepair and damaged: Several damaged and cracked food storage container, Shelves in the salad prep unit are rusted.
Correction: Repair the equipment or 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 @EQUIPMENT@, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gaskets to the dessert cooler and the unit where the chicken wings are stored (1 door) are in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting boards along the prep units 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.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (repeated violation)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: Several stacked plates in cook's area had food debris on them(corrected), Lid to blender, Seasoning shakers, White cutting board in prep area had staining, Vegetable dicer, Vegetable slicer (corrected).
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Surfaces of the following (that were in contact with non-potentially hazardous food items) were observed soiled: Interior surfaces of the ice machine (white parts up near ceiling of machine and stainless steel crevices inside the lid) and Soda gun holster at the bar.
Correction: Clean the surface of @EQUIPMENT@ 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.
- Equipment - Cooking and Baking Equipment
Observation: The following food contact equipment surfaces were observed soiled with accumulations of grime and debris: Cast iron skillets (corrected), Conveyor oven cooking surfaces (Impinger), Large grill pans stacked below cook's prep area (corrected).
Correction: Clean the food contact surface of the equipment to prevent accumulations that may reduce heat transfer to adequately cook food and to prevent attract of insects when not in use.
- Non-Food Contact Surfaces (repeated violation)
Observation: The following nonfood contact surface have accumulations of grime and debris: Shelving throughout the facility, Interior and exterior surfaces of all refrigeration units, Door gasket to all refrigeration units, Key pads to POS system, Blender base, Cook's refrigerated prep drawers, Fryer filtering equipment, Cooling rack inside walk in cooler, Exterior surfaces of all cooking equipment. IN GENERAL, NON-FOOD CONTACT SURFACES THROUGHOUT THE FACILITY NEED A DETAILED CLEANING.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Plastic food storage containers and stainless steel bowls 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.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Clean plates (corrected) and baskets were observed stored with the food-contact surfaces facing upward.
Correction: Store equipment and utensils covered or inverted to prevent contamination while in storage.
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. There was a gap at the bottom of the back door. A new door sweep is needed.
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
- Handwashing Cleanser - Availability (corrected on site)
Observation: Soap was not provided at the hand washing lavatory near the fryers.
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.
- Physical Facilities in Good Repair
Observation: The following physical structures are not maintained in good repair: Floors in several areas throughout the kitchen have missing and worn grouting, Damaged light shield above reach in freezer.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floors throughout the facility, especially under equipment need detailed cleaning. Floor drains and floor sinks need detailed cleaning. Caulking along prep sink mildewed.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
Observation: Vent filters in the hood system above the fryers and grill are not being maintained in a clean condition.
Correction: Maintain hood system vent filters in a clean condition.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: Wiping cloth bucket in the back prep area measured 300 ppm quaternary ammonia.
Correction: The proper concentration is 200 ppm.
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06/17/2014 | Routine | |
Discussed the following items with the Person in Charge:
1. Facility in general is very clean and well maintained. Thank you!
2. Ensure employees are following company date marking policies and procedures.
3. Observed hand washing and good glove and utensil use while working with food items.
- Equipment - Good Repair and Proper Adjustment
Observation: Several lexan pans observed with large cracks and in a state of disrepair and damaged.
Correction: Repair or replace the lexan pans to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Equipment - Cutting Surfaces
Observation: The cutting boards throughout the facility 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.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: onion slicer, and probe of the food thermometer.
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the door gaskets on the food prep cooler and the bottom shelf of the reach in freezer are noted with an accumulation of grime and debris.
Correction: Clean the surfaces at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment and Utensils, Air-Drying Required
Observation: Lexan pans 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.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The floors under equipment in the bar area, the PVC piping under equipment in the bar area and the wall behind the dish machine are noted in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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04/04/2013 | Routine | |
Restaurant representatives - add corrected or new information about Chili's, 10010 Southpoint Parkway, Fredericksburg, VA 22407 »