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

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: 3 DOOR PREP COOLER AT 46.7F. INSTRUCTED MANAGER THAT ALL PREP COOLER MUST MAINTAIN A TEMPERATURE OF 40.0F. (PREP COOLER WITH CHEESE, LETTUCE, CHOPPED TOMATOES, CHOPPED ONIONS, CUT CUCUMBER,GUACAMOLE,ETC STORED INSIDE).CRITICAL VIOLATION 7-38-005(A). TAGGED THE COOLER "HELD FOR INSPECTION". INSTRUCTED NOT TO REMOVE THE TAG.

Lack of certification indicates potential gaps in food safety knowledge, increasing risk of improper food handling and foodborne illness.

Valid City of Chicago Food Service Sanitation Certificate required and must be posted.

Certificate must be: Current and valid; Posted conspicuously in public view; Held by person in charge during all operating hours; Renewed before expiration date.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURE INSIDE THE 3 DOOR PREP COOLER. SUCH AS BLUE CHEESE AT 45.7F, 3LBS; CHOPPED TOMATOES AT 45.6F,2 LBS; GUACAMOLE AT 45.6F,2 LBS; CHOPPED ONIONS AT 45.3F,.5LBS; LETTUCE AT 45.0F,I LB; PICKLES AT 45.0F.2 LBS; CELERY AT 45.2F. 2LBS; ALSO COLD POTATOE SOUP AT 46.9F 8 LBS, INSIDE THE 2 DOOR EACH IN PREP COOLER. 2 DOOR EACH IN PREP COOLER AT 38.9F. 3 DOOR PREP COOLER TEMPERATURE AT 46.7F. INSTRUCTED MANAGER THAT ALL POTENTIALLY HAZARDOUS FOODS MUST MAINTAIN A TEMPERATURE OF 40.0F OR M LESS DURING STORAGE INSIDE THE PREP COOLER. CRITICAL VIOLATION 7-38-005(A). MANAGER DENATURED/DISCARDED THE SAID PRODUCT WORTH $49.00, TOTAL 20.5LBS.

Ill food workers cause 70% of foodborne outbreaks. Proper reporting prevents transmission of Norovirus, Hepatitis A, Salmonella, and other serious diseases.

All food employees must understand and follow health reporting requirements and food safety responsibilities.

Employees must: Report illness symptoms and exposures; Be excluded/restricted when ill; Understand their role in preventing foodborne illness; Follow proper hygiene practices; Have signed health policy on file.

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: PREVIOUS MINOR VIOLATIONS NOT CORRECTED FROM REPORT #1588286 DATE 11/12/15. #33- INTERIOR OF COOLERS, EXTERIOR ALONG SIDES OF COOKING EQUIPMENT, COOLER GASKETS, AND DEEP FRYER CABINETS NOT CLEANED. INSTRUCTED TO DETAIL CLEAN AND SANITIZE ALL FOOD CONTACT SURFACES. #34- FLOOR BEHIND AND EQUIPMENT AND ALONG WALL BASE NOT CLEANED. INSTRUCTED TO DETAIL CLEAN DAILY.#35- WALLS AND CEILING THROUGH-OUT PREP AREA NOT CLEANED. INSTRUCTED TO REMOVE HEAVY GREASE AND BUILD-UP OF DUST ON VENTS AND UNDER COUNTERS. SERIOUS VIOLATION 7-42-090

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 CLEAN AND SANITIZE THE FOLLOWING: SODA GUN HOLDER BEHIND THE BAR, INTERIOR OF THE MICROWAVE AND MAINTAIN.

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: FLOOR DRAIN UNDER THE 3 COMPARTMENT SINK, VERY DIRTY. MUST CLEAN IN DETAIL AND MAINTAIN.

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: LIGHT SHIELD ON THE HOOD WITH GREASE BUILD-UP. MUST CLEAN IN DETAIL AND MAINTAIN. VENT COVER ABOVE THE MOP SINK WITH DUST BUILD UP. MUST CLEAN AND MAINTAIN.

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.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: LEAK ON THE PIPE UNDER THE 3 COMPARTMENT SINK. MUST REPAIR TO STOP THE LEAK. SLOW DRAINING OF THE EXPOSED HAND SINK BEHIND THE BAR. MUST REPAIR TO HAVE A WELL DRAINING SINK.

Pests spread numerous diseases through contamination.

No pests or animals allowed in facility.

No evidence of pests; No live animals except service animals; Effective pest control program.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: LEAK ON THE PIPE UNDER THE 3 COMPARTMENT SINK. MUST REPAIR TO STOP THE LEAK. SLOW DRAINING OF THE EXPOSED HAND SINK BEHIND THE BAR. MUST REPAIR TO HAVE A WELL DRAINING SINK.

Pests spread numerous diseases through contamination.

No pests or animals allowed in facility.

No evidence of pests; No live animals except service animals; Effective pest control program.