CHILI'S T - 3 Gets Conditional Pass on Health Inspection - Chicago Restaurant

WASH AND RINSE WATER: CLEAN AND PROPER TEMPERATURE - Comments: Hand washing of all tableware and drinking utensils shall be accomplished by the use of warm water at a temperature of 110F to 120F containing an adequate amount of detergent effective to remove grease and solids. FOUND WATER AT 3 COMPARTMENT SINK AND HANDSINK IN 2ND FLR ROTUNDA PREP AREA AT IMPROPER TEMPERATURE ,ONLY 100F ,CRITICAL VIOLATION,CITATION ISSUED,INSTRUCTED HOT WATER MUST BE 110F TO 120F,MUST CALL TECHNICIAN TO FIX BOILER,INSTRUCTED MUST HAVE ITS OWN WATER HEATER;BEFORE END OF INSPECTION WATER REACHED 110F

Inadequate sanitization allows pathogens to survive and multiply, causing cross-contamination and foodborne illness.

Food contact surfaces must be properly washed, rinsed, and sanitized.

Clean and sanitize: After each use with different raw foods; Between raw and ready-to-eat foods; Every 4 hours for continuous use; When contaminated; Using approved methods and concentrations.

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: A separate and distinct offense shall be deemed to have been committed for each Minor violation that is not corrected upon re-inspection by the health authority. PREVIOUS MINOR VIOLATION FROM REPORT #250967,06-16-10 NOT CORRECTED,SERIOUS VIOLATION,CITATION ISSUED,FOUND #33 SHELVES IN COOLER #1 BECOMING RUSTY,MUST BE REPLACED, #33 COUNTER TOP UNDER SOFT SERVICE MACHINE UNCLEAN,MUST CLEAN AND MAINTAIN; MANAGER TOOK THE SHELVES FROM THE COOLER FOR REPLACEMENT AND CLEAN COUNTERTOP

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 IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: All food not stored in the original container shall be stored in properly labeled containers. FOODS INSIDE WALK IN COOLER IN 2ND FLR ROTUNDA MUST BE PROPERLY LABELED AND DATED

Improper methods result in slow cooling that allows bacterial growth.

Approved cooling methods must be used.

Use shallow pans, ice baths, rapid chill units, ice wands; Cut large items into smaller portions; Stir frequently; Leave uncovered during cooling.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. INTERIOR COOLERS #4,5,7 AND 8 UNCLEAN,MUST CLEAN AND MAINTAIN,INCLUDING RUBBER GASKETS OF COOLERS;HEATING LAMP WIRE AND PANEL UNCLEAN,GREASY MUST CLEAN AND MAINTAIN;PREP COOLER COVERS UNCLEAN,MUST CLEAN 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: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. SHELVES UNDER FRYER IN 2ND FLR ROTUNDA PREP AREA UNCLEAN,MUST CLEAN AND MAINTAIN;CART FOR TRANSPORTING FOOD FROM 2ND FLR TO OTHER RESTAURANTS UNCLEAN,MUST CLEAN AND MAINTAIN CART

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: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.FLOORS UNCLEAN -BEHIND WALK IN COOLER,ALL AROUND BAR AREA,BEHIND EQUIPMENT 2ND FLR MUST 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: The walls and ceilings shall be in good repair and easily cleaned. WALLS AROUND DISH AREA WITH BLACK MOLDY MATERIALS,MUST BE REMOVED OR REPAINT WALLS;CEILING PANEL IN BAR AREA UNCLEAN WITH ACCUMULATED DUST MUST CLEAN AND MAINTAIN;WALLS INSIDE WALKIN COOLER 2ND FLR UNCLEAN,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.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: The walls and ceilings shall be in good repair and easily cleaned. WALLS AROUND DISH AREA WITH BLACK MOLDY MATERIALS,MUST BE REMOVED OR REPAINT WALLS;CEILING PANEL IN BAR AREA UNCLEAN WITH ACCUMULATED DUST MUST CLEAN AND MAINTAIN;WALLS INSIDE WALKIN COOLER 2ND FLR UNCLEAN,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.