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

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: OBSERVED OVER 20 MICE DROPPINGS INSIDE PREP AREA CABIENTS AT 2ND FLOOR PREP AREA. MUST REMOVE ALL DROPPINGS AND SANITIZE ALL EQUIPMMENT BY DATE OF REINSPECTION (06/14/13). 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.

DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED - Comments: 2ND FLOOR PREP AREA DISHWASH HANDWASH BOWL NOT WORKING/NOT ON AND ADJCENT EXPOSED HANDWASH BOWL DRAIN PIPE LEAKING. MUST REPAIR AND MAINTAIN BOTH HANDWASH BOWLS BY DATE OF REINSPECTION (06/14/13). SERIOUS VIOLATION 7-38-030. INSTRUCTED MANAGER DISHWASHER MUST WASH HANDS IN PREP AREA, HANDWASH BOWL 20 FT. FROM DISHWASH 3-COMPARTMENT SINK.

Inadequate facilities prevent proper cleaning and sanitization of equipment.

Warewashing facilities must meet design and operational requirements.

3-compartment sink with drainboards; Mechanical dishwasher with proper temperatures; Test strips; Thermometers; Adequate size.

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: PREVIOUS MINOR VIOLATION NOT CORRECTED FROM REPORT #1285382 DATED 09/20/12, #OBSERVED SLIGHT CALCIUM BUILD UP INSIDE ICE MACHINES AND FOOD DEBRIS ON EXTERIOR/INTERIOR OF SINKS AND SHELVES AT 2ND FLOOR PREP. MUST CLEAN AND MAINTAIN ALL UNCLEAN EQUIPMENT. THE ABOVE VIOLATION MUST BE CORRECTED BY DATE OF REINSPECTION (06/14/13). 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: OBSERVED FOOD STAINS ON EXTERIOR/INTERIOR OF ALL EQUIPMENT IN 1ST FLOOR KITCHEN AND PREP AREA SHELVES AND ON LOWER SIDE OF DISHWASH DRAINBOARDS. MUST CLEAN ALL UNCLEAN EQUIPMENT THROUGHOUT PREP AND DISHWASH AREAS.

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 FOOD/DIRT BUILD UP ON FLOOR UNDER AND AROUND ALL EQUIPMENT AND ALONG ALL WALLS/CORNERS AT BOTH PREP AREAS AND DISHWASH AREA. MUST DETAIL CLEAN FLOOR AND MAINTAIN, ALSO MUST REGROUT/REPAIR FLOOR TILES BY SODA MACHINE AT 1ST FLOOR PREP.

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.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: OBSERVED FOOD/DIRT BUILD UP ON FLOOR UNDER AND AROUND ALL EQUIPMENT AND ALONG ALL WALLS/CORNERS AT BOTH PREP AREAS AND DISHWASH AREA. MUST DETAIL CLEAN FLOOR AND MAINTAIN, ALSO MUST REGROUT/REPAIR FLOOR TILES BY SODA MACHINE AT 1ST FLOOR PREP.

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.