CHILI'S T - 3 Fails Health Inspection - Chicago Restaurant

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. FOUND PREP COOLER #4 AT IMPROPER TEMPERATURE 50.1F,CRITICAL VIOLATION,CITATION ISSUED, INSIDE COOLER WERE FOODS PREPARED IN THE MORNING ,FOODS WERE TRANSFERRED TO WALK IN COOLER,TAG COOLER ,MUST BE FIXED TO 40F OR BELOW ;MUST FAX LETTER TO CDPH 312-746-4240 WHEN COOLER HAS BEEN FIXED

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.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines. FOUND 10 LIVE FRUIT FLIES IN THE BAR NEAR HANDSINK AND LEMON/PICKLES ,SERIOUS VIOLATION,CITATION ISSUED;MUST NOT HAVE INSECTS/FLIES IN THE RESTAURANT,INSTRUCTED TO CONTACT PEST CONTROL COMPANY FOR SERVICE;GIVEN 5 DAYS 06-23-11 TO CORRECT VIOLATION

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: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. RUSTY (3) HEAT LAMP CASES MUST BE REPLACED; VENT COVER AT THE REAR DIRTY MUST CLEAN AND MAINTAIN; AIR VENTS IN 4 DOOR COOLER NOT CLEAN,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 IN PREP AREA MEZZANINE ROTUNDA UNCLEAN,MUST CLEAN AND MAINTAIN; ROLLER CART IN KITCHEN FOR TRANSPORTING FOOD VERY DIRTY,MUST CLEAN AND MAINTAIN ; COOLER #6 INTERIOR NOT CLEAN,MUST 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: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. FLOOR UNDER COOLERS UNCLEAN,MUST CLEAN AND MAINTAIN; FLOOR BEHIND COOKING EQUIPMENT IN MEZZANINE ROTUNDA GREASY,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 BEHIND DISHMACHINE DIRTY,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 BEHIND DISHMACHINE DIRTY,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.