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

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION - Comments: Observed food not protected: at the bar observed the garnish tray on the bar top with lid open, approximately 6 inches from edge of bar where employees and customers can pass through. Instructed facility to store with lid closed or away from possible contamination. Also observed a black, mold-like substance on the upper interior portion of both ice making units above the ice holding cabinet in the rear. Instructed facility to remove ice, clean, sanitize, and maintain. Serious citation issued 7-38-005(a).

Dirty equipment harbors and spreads pathogens, causing cross-contamination and illness.

All food contact surfaces must be properly cleaned and sanitized.

Wash, rinse, sanitize after each use; Clean between different raw foods; Every 4 hours for continuous use; When contaminated; Proper procedures and chemicals.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: Observed fly activity on site: in the rear prep areas-10 flies (5 by three compartment sink and 5 by dish area) and at the bar- 15 flies on various areas. Instructed facility to clean areas and remove pests. Recommend to contact pest control provider for service. Serious citation issued 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.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: Observed dirt and debris on the floors throughout entire facility: all areas of the bar, under and around equipment in the rear prep, under the rear three compartment sink, under the dishmachine, and in the dining room. Instructed facility to routinely deep clean floors corner to corner, wall to wall, and to 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 dirt and debris on various areas of the walls: in the dish area, in the bar area, and by the rear prep three compartment sink. 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 dirt and debris on various areas of the walls: in the dish area, in the bar area, and by the rear prep three compartment sink. 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.