Chili's- G Concourse Fails Health Inspection - Chicago Restaurant

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: PREVIOUS MINOR VIOLATIONS NOT CORRECTED FROM INSPECTION REPORT# 1322122 DATE: 03-05-2013. SERIOUS VIOLATION ISSUED 7-42-090 #33 - INSTRUCTED TO DETAIL CLEAN AND MAINTAIN THE FOLLOWING: INTERIOR AND EXTERIOR SURFACES OF ALL COOKING EQUIPMENT (FRYER, GRILL, COOLERS AND FREEZERS) ENCRUSTED WITH GREASE BUILD-UP AND FOOD DEBRIS. #34 - INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOOR DRAIN BEHIND BAR AREA. #35 - INSTRUCTED TO DETAIL CLEAN AND MAINTAIN WALLS WITH EXCESSIVE GREASE ACCUMULATION BEHIND BUN/BUTTER TOASTER AT PREP AREA.

Specialized processes without proper controls can create deadly toxins like botulism.

Special processes require approved HACCP plans or variances.

Written HACCP plan for: Vacuum packaging; Sous vide; Smoking for preservation; Curing; Using additives. Plan must be approved by CDPH.

This violation was corrected during the inspection.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: MUST DETAIL CLEAN AND MAINTAIN INTERIOR SURFACES EXPOSED HAND SINK WITH BLACK SLIMY MOLD LIKE BUILD-UP BEHIND BAR, INTERIOR AND EXTERIOR SURFACES OF (2) BROWN PLASTIC ICE BINS, RED GREASE CONTAINERS, SHELVING WITH EXCESSIVE DUST AND GREASE ACCUMULATION ABOVE FOOD WARMER, INTERIOR SURFACES OF OPEN DISPLAY COOLER WITH DUST BUILD-UP, 3 COMPARTMENT SINK IN REAR AREA, INTERIOR OF STORAGE CABINETS BY DINING AREA.

Dirty equipment harbors bacteria and attracts pests.

All equipment and utensils must be clean and properly maintained.

Equipment clean to sight and touch; Free of food debris and grease; Maintained in good repair; Stored properly when clean.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOORS ALONG THE WALLS AND IN ALL CORNERS WITH EXCESSIVE GREASE AND FOOD DEBRIS THROUGHOUT PREP/COOKING AND BAR AREA.

Damaged floors harbor bacteria and create safety hazards.

Floors must be smooth, cleanable, and maintained.

Smooth, non-porous in food areas; Properly sloped to drains; Coving at wall junctures; Kept clean; Good repair.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: INSTRUCTED TO DEATIL CLEAN AND MAINTAIN WALLS BEHIND 3 COMPARTMENT SINK WITH BLACK AND PINK SLIME SUBSTANCE (IN REAR AREA).

Damaged surfaces cannot be properly cleaned and may harbor pests.

Walls and ceilings must be smooth, cleanable, and in good repair.

Smooth, washable surfaces in food areas; Light colored; No holes or cracks; Clean and maintained.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: INSTRUCTED TO DEATIL CLEAN AND MAINTAIN WALLS BEHIND 3 COMPARTMENT SINK WITH BLACK AND PINK SLIME SUBSTANCE (IN REAR AREA).

Damaged surfaces cannot be properly cleaned and may harbor pests.

Walls and ceilings must be smooth, cleanable, and in good repair.

Smooth, washable surfaces in food areas; Light colored; No holes or cracks; Clean and maintained.