Chilis Grill And Bar #431 #, 12503 Ih 10 W, San Antonio, TX - inspection findings and violations

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Business Info

Name: CHILIS GRILL AND BAR #431 #
Address: 12503 Ih 10 W, San Antonio, TX 78230
Total inspections: 12
Last inspection: 01/27/2016
Score
100
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Inspection findings

Date

Score
No violation noted during this evaluation. 01/27/2016100
  • 229.165 (d) (1) (A)smooth. CUTTING BOARD NOT IN SOUND CONDITION OF SMOOTH/EASILY CLEANABLE. (FUZZY)
  • 229.171(f)permit required. THE FOOD ESTABLISHMENT LICENSE HAS EXPIRED.
  • * 229.163(b) Demonstation of Knowledge. one person per shift needs tom be food manager certified.
 06/30/201591
  • Potentially Hazardous food (chicken tenders)not at required temperature of 41F in cooling unit. Product discarded.
  • 229.164 (o) (6) (A) PHF>135.Potentially hazardous foods not at 135°F or above after being cooked to proper internal temperature.
  • 229.164 (o) (7) (A) consume by date (prepared).Ensure all prepared foods are labeled/marked with correct dates.
  • 229.165 (m) (1) (A)not clean. Clean and sanitize soda nozzles and inside of beverage refrigerator. Replace cutting boards, cutting boards observed to not be in sound condition.
 04/14/201583
No violation noted during this evaluation. 09/30/2014100
No violation noted during this evaluation. 03/01/2013100
  • 229.163 (n) (1) eat.drink.smoke. Drink without cover and and bowl of soup and spoon being consumed by employee in dishwashing area. Employee disposed of both items upon request and inspector explained proper practice.
  • 229.164 (f) (2) (A) (iii) cleaning / sanitizing. Do not store knives in between cold hold units. All units and ice scoops must be kept in a clean and sanitized location.
  • 229.167 (p) (11) (C)insects/pests not minimized. Gnats are in dry storage area and are heavily concentrated around bags of onions and soft drink boxes. Must contact pest control service to treat for gnats.
 07/23/201289
  • 229.164 (f) (2) (A) (iii) cleaning / sanitizing. Don't hang tongs used for transferring food to grill and to plate on front of stove or on cold hold unit cover. Don't store knives between lid and top of cold hold unit.
  • 229.165 (g) (1) equipment not sufficent. Monitor temperatures in cold hold units closely to ensure that food items are maintained at 41 degrees F or below. Avacado and chicken in one unit temping at 45-46, shrimp temping at 48 was discarded and remainder less than 45 was iced down.
 10/25/201193
No violation noted during this evaluation. 04/06/2011100
No violation noted during this evaluation. 08/13/2010100
No violation noted during this evaluation. 10/16/2009100
No violation noted during this evaluation. 04/03/2009100
No violation noted during this evaluation. 12/15/2008100

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