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

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS. - Comments: Observed a foodhandler drop an item on the kitchen floor, pick the item up with gloved hands, discard said item, then proceed to handle food utensils and food without washing hands and changing gloves. Instructed facility that all foodhandlers must properly wash hands frequently and at all possible points of contamination. Foodhandler washed hands after instruction. Critical violation issued 7-38-010(a).

Hands are #1 vehicle for pathogen transfer. Bare hand contact with ready-to-eat foods causes majority of foodborne outbreaks.

Proper handwashing and no bare hand contact with ready-to-eat foods.

Wash hands for 20 seconds with soap and warm water; Use utensils, deli tissue, or gloves for ready-to-eat foods; Wash hands after restroom, handling raw foods, touching face/hair, and between tasks.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: Found pest evidence on site: found 20 mouse droppings at the bar behind the coolers and equipment, also found 10 droppings around the "To Go" cooler. Instructed facility to remove all evidence and any pests, clean and sanitize affected areas, and maintain. Recommend to contact a licensed pest control provider for service. Serious violation 7-38-020.

Unprotected openings allow pest entry, leading to contamination of food and surfaces.

Building openings must be protected against pest entry.

Doors tight-fitting and self-closing; Windows screened; Openings sealed; Pest control log maintained; Regular monitoring; Professional service when needed.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: Observed torn refrigeration gaskets on the 2 door cooler near the three compartment sink. Instructed facility to replace and maintain.

Unapproved processes may lack critical safety controls.

Variance required before conducting specialized food processes.

Submit application to CDPH; Include HACCP plan; Await approval before starting; Maintain all required records.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: Observed heavy grease accumulation on the bottom of the fryers. Instructed facility to clean and maintain. Observed the gaskets at the 2 door cooler across from the flat top grill to be dirty. Instructed facility to clean 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: Observed dirt, grease, and food debris accumulated on the floor in various areas: in the kitchen behind the cooking equipment, underneath the three compartment sink, around the "To Go" cooler, and at the bar under and around all equipment and fixtures. Instructed facility to clean 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: Observed the drop ceiling tracks in the kitchen to have grease and dirt accumulated on them. Instructed facility to clean and maintain. Observed the kitchen wall near the 3 door cooler to have dirt and grease accumulation on it. Instructed facility to 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.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: Observed the drop ceiling tracks in the kitchen to have grease and dirt accumulated on them. Instructed facility to clean and maintain. Observed the kitchen wall near the 3 door cooler to have dirt and grease accumulation on it. Instructed facility to 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.