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Business Info

Restaurant: Chili's Grill and Bar
Address: 17915 W. Bluemound Road, Brookfield, WI 53045
Phone: (262) 792-9790
Total inspections: 2
Last inspection: Jun 10, 2010

Score
(the higher the better)
86

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Violation descriptions and comments

**CDC Risk Factor Violation 07 A**: 3-301.11 Preventing Contamination from Hands.
• Observed grill person make ready-to-eat sandwich with his bare hands.
• When cutting lemons for drinks, gloves should be worn.
(A) FOOD EMPLOYEES shall wash their hands as specified under § 2-301.12.
(B) FOOD EMPLOYEES shall minimize bare hand and arm contact with exposed FOOD that is not in a READY-TO-EAT form.
(C) Except when washing fruits and vegetables as specified under § 3-302.15 or as specified
in ¶ (D), FOOD EMPLOYEES may not contact exposed, READY-TO-EAT FOOD with their bare hands and shall use suitable UTENSILS such as deli tissue,
spatulas, tongs, single-use
gloves or dispensing EQUIPMENT.
Violation 45 V:
• Some of the small cutting boards on the grill line are stained and deeply cut.
4-501.12 Cutting Surfaces.
Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall
be resurfaced if they can no longer be effectively cleaned and SANITIZED, or discarded if they
are not capable of being resurfaced.
Violation 47 A**:
• Outside area in the area of the hinges of the ice maker should be cleaned more often.
• Noted a build-up in the hand wash sink located next to the dish washing area.
-601.11 Equipment, Nonfood-Contact Surfaces
(C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of
dust, dirt, FOOD residue, and other debris.
Violation 42 E:
• Noted water trapped between stainless containers in clean storage.
4-901.11 Equipment and Utensils, Air-Drying Required.
After cleaning and SANITIZING, EQUIPMENT and UTENSILS:
(A) Shall be air-dried or used after adequate draining, before contact with FOOD; and
(B) May not be cloth dried except that UTENSILS that have been air-dried may be polished
with cloths that are maintained clean and dry.

Low temperature dish machine, n.s.u.
4-compartment bar sinks, Eco Lab manual sanitizer, recorded 100ppm in the final rinse.


Temperatures recorded during the inspection:
Walk-in cooler - 35f
Walk-in freezer - [-4f]
GRILL AREA
Traulsen freezer - 0f
Reach-in coolers - 39f, 38f, 38f, 34f & 35f
Prep tops - 32f & 38f
Meat reach-in - 38f -41f
Drawers - 37f - 41f
Steam tables
Potato - 135f
Soup heated to 178f in microwave before placing in the steam table
WAIT STAFF AREA
Steam table - 171f & 165f
Small reach-in - (dressings) 40f

**CDC Risk Factor Violation 06 C**:
• The dish washer did not wash his hands after handling soiled equipment and before handling clean.
2-301.14 When to Wash.
FOOD EMPLOYEES shall clean their hands and exposed portions of their arms as specified
under § 2-301.12 immediately before engaging in FOOD PREPARATION including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and
unwrapped SINGLE-SERVICE and SINGLE- USE ARTICLES and:
(A) After touching bare human body parts other than clean hands and clean, exposed portions
of arms;
(B) After using the toilet room;
(C) After caring for or handling SERVICE ANIMALS or aquatic animals as specified in ¶
2-403.11(B);
(D) Except as specified in ¶ 2-401.11(B), after coughing, sneezing, using a handkerchief or
disposable tissue, using tobacco, eating, or drinking;
(E) After handling soiled EQUIPMENT or UTENSILS;
(F) During FOOD PREPARATION, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks;
(G) When switching between working with raw FOOD and working with READY-TO-EAT FOOD;
(H) Before putting on gloves for working with FOOD; and
(I) After engaging in other activities that contaminate the hands.
**CDC Risk Factor Violation 14 F**:
• Equipment noted with dried food; can opener blade, tomato slicer, lettuce king and large Robot portable mixer.
4-601.11 Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils.
(A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch.
(B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of
encrusted grease deposits and other soil accumulations.
(C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of
dust, dirt, FOOD residue, and other debris.
**Crtical Violation 49 K**:
• The rear prep area hand wash station faucet is in need of repair (constant stream of hot water)
5-205.15 System Maintained in Good Repair.
A PLUMBING SYSTEM shall be:
(A) Repaired according to the State Uniform Plumbing Code, chs. Comm 81 to 87, as
enforced by the Wisconsin department of commerce; and
(B) Maintained in good repair.
Note: Contact the Safety and Buildings Division at the Department of Commerce, P.O. Box 2509, Madison, WI 53701, telephone 608-266-3151 and 711
(TTY) or http://www.commerce.state.wi.us/SB/.

Our Department received a complaint from a customer who ate at this establishment on Sunday (6-6-10) and became sick with vomiting 3 hours
later. She feels that the chicken wrap she ate at this establishment was the cause of her illness. To date, this is the only complaint
received.
At the time of this visit, a complete inspection was made.
The written employee health policy was reviewed.
Restaurant records show no employees sick with vomiting or diarrhea for the week before the reported illness.
During the inspection, I observed hand washing be food workers.
Food workers used and changed gloves as needed.
I recorded 200ppm of Oasis 146 sanitizer in the final rinse of the 4-compartment bar sink.
I recorded 75ppm of sanitizer in the final rinse of the dish machine.
Temperatures recorded during the inspection:
Chicken was grilled to 170f & 182f
Walk-in freezer - [1f]
Walk-in cooler - 35f
Bar coolers - 38f & 36f
Cooks line
Traulsen freezer - [4f]
Chicken breading cooler - 39f
East line cooler - 40f inside, 32f (sauce) on top
Middle line cooler - 39f inside, 37f (corn) top
West prep cooler- 39f
West wall cooler - 33f
meat cooler - 37f
Drawers - 39f
Steam tables - 175f (ground beef), 165f (potato)
Wait staff
Salad dressing cooler - 34f
Steam table - 163f, 154f & 159f

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Takes reservations:

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Accepts credit cards:

Yes No

Parking:

Garage Private Lot Street Valet Validated

Attire:

Casual Dress Business Casual Jacket Preferred Jacket Required Jacket and Tie Required Formal Attire

Good for groups:

Yes No

Good for kids:

Yes No

Delivery:

Yes No

Take-out:

Yes No

Waiter service:

Yes No

Outdoor seating:

Yes No

Wi-Fi:

Yes No

Good for:

Breakfast Brunch Lunch Dessert Dinner Late Night

Alcohol:

Beer & Wine Only Full Bar Happy Hour

Noise level:

Quiet Average Loud

Ambience:

Casual Classy Dive-y Hipster Intimate Romantic Touristy Trendy Upscale

Has TV:

Yes No

Caters:

Yes No

Wheelchair accessible:

Yes No

Live music:

Yes No

Scenic view:

Yes No

Gluten-free friendly:

Yes No

Vegan friendly:

Yes No

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1. Wisconsin small cities
2. Wisconsin smaller cities
3. Wisconsin
4. Waukesha County, WI Restaurants