Chili's Grill & Bar, 320 Larkin Drive, Central Valley, NY 10917 - Food Service Establishment inspection findings and violations

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Business Info

Restaurant name: CHILI'S GRILL & BAR
Address: 320 Larkin Drive, Central Valley, NY 10917
County: Orange
Local health department: Orange County
Restaurant type: Food Service Establishment
Total inspections: 26
Last inspection: 03/19/2012
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Inspection findings

Inspection date

Type

Comments
  • Critical: Precooked, refrigerated potentially hazardous food is not reheated to 165oF or above within two hours.
 03/19/2012Inspection
  • Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
  • Dressing rooms dirty, not provided, improperly located
  • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
  • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
 03/15/2012Inspection
  • Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
 03/12/2012Inspection
No violation noted during this evaluation. 03/06/2012Inspection
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
 02/29/2012Inspection
No violation noted during this evaluation. 02/17/2012Re-Inspection
  • Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas
  • Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
  • Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
  • Critical: Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
  • Wiping cloths dirty, not stored properly in sanitizing solutions
  • Improper use and storage of clean, sanitized equipment and utensils
 01/27/2012Inspection
No violation noted during this evaluation. 01/11/2012Inspection
No violation noted during this evaluation. 01/10/2012Re-Inspection
No violation noted during this evaluation. 12/29/2011Inspection
No violation noted during this evaluation. 12/19/2011Re-Inspection
No violation noted during this evaluation. 12/16/2011Inspection
  • Non food contact surfaces of equipment not clean
  • Improper use and storage of clean, sanitized equipment and utensils
  • Garbage storage areas not properly constructed or maintained, creating a nuisance
 12/14/2011Inspection
No violation noted during this evaluation. 12/05/2011Inspection
No violation noted during this evaluation. 11/23/2011Re-Inspection
  • Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
  • Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
  • Critical: Potentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours.
  • Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
 11/10/2011Inspection
  • Critical: Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
 11/01/2011Inspection
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
  • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
 10/20/2011Inspection
  • Single service items reused, improperly stored, dispensed, not used when required
 10/04/2011Inspection
No violation noted during this evaluation. 09/23/2011Inspection
  • Critical: Potentially hazardous foods are not kept at or below 45oF during cold holding, except smoked fish not kept at or below 38oF during cold holding.
 07/22/2011Inspection
No violation noted during this evaluation. 06/21/2011Re-Inspection
No violation noted during this evaluation. 06/20/2011Inspection
  • Critical: Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
  • Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
  • Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
  • Non food contact surfaces of equipment not clean
 06/13/2011Inspection
  • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
 03/15/2010Inspection
  • Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
 01/17/2008Inspection

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