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

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: FOUND FACILITIES (WALK-IN COOLER #1) WITH POTENTIALLY HAZARDOUS FOODS IN 2ND FLOOR ROTUNDA PREP COOLER NOT MAINTAINING PROPER TEMPERATURE. NOTED WITH AN AIR TEMPERATURE OF 46.2F. INSTRUCTED MANAGER, COOLER WITH POTENTIALLY HAZARDOUS FOODS MUST MAINTAIN COLD HOLDING TEMPERATURE OF 40.0F OR BELOW. WALK-IN COOLER TAGGED 'HELD FOR INSPECTION'. INSTRUCTED NOT TO USE UNTIL REPAIRED. SEE COMMENTS. MAINTENANCE ON SITE. (CORRECETED DURING INSPECTION - WALK-IN COOLER AIR TEMPERATURE NOW AT 37.0F), CRITICAL VIOLATION 7-38-005 (A)

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.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: FOUND POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURE REQUIREMENT DURING STORAGE INSIDE WALK-IN COOLER #1 IN 2ND FLOOR ROTUNDA PREP AREA. CHICKEN AT 44.9F/45.2F, RIBS AT 46.2F, EGGS AT 44.9F/46.2F, GUACAMOLE AT 63.4F/64.5F, RAW CHICKEN AT 45.5F, COOKED POBLANO PEPPER AT 47.4F/46.7F, GREEN BEANS AT 49.3F. INSTRUCTED MANAGER POTENTIALLY HAZARDOUS FOODS MUST MAINTAIN COLD HOLDING TEMPERATURE OF 40F OR BELOW AND HOT HOLDING TEMPERATURE OF 140F OR ABOVE. MANAGER DISCARDED THE SAID FOOD PRODUCTS. TOTAL VALUE $1,000.00 TOTAL WEIGHT 200 LBS CRITICAL VIOLATION 7-38-005 (A)

Ill food workers cause 70% of foodborne outbreaks. Proper reporting prevents transmission of Norovirus, Hepatitis A, Salmonella, and other serious diseases.

All food employees must understand and follow health reporting requirements and food safety responsibilities.

Employees must: Report illness symptoms and exposures; Be excluded/restricted when ill; Understand their role in preventing foodborne illness; Follow proper hygiene practices; Have signed health policy on file.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: FOUND 4 LIVE COCKROACH UNDER PREP SHELF (ACROSS COOKING EQUIPMENT). INSTRUCTED TO REMOVE, CLEAN AND SANITIZE THE AFFECTED AREAS. RECOMMEND TO CONTACT LICENSE PEST CONTROL 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 EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: INSTRUCTED TO DETAIL CLEAN AND MAINTAIN THE FOLLOWING: INTERIOR SURFACES OF PREP COOLER WITH EXCESSIVE GREEN MOLD LIKE BUILD-UP, SIDES OF ALL COOKING EQUIPMENT WITH EXCESSIVE GREASE ACCUMULATION, STORAGE RACKS WITH GREEN AND BLACK MOLD LIKE BUILD-UP INSIDE ALL WALK-IN COOLER INCLUDING THE WALK-IN COOLER IN 2ND FLOOR ROTUNDA PREP AREA, CONDENSER SHELVES WITH EXCESSIVE DUST ACCUMULATION (BEHIND JUICER/COOKING LINE IN 2ND FLOOR ROTUNDA PREP AREA, INTERIOR SURFACES OF ICE MACHINE, INTERIOR AND EXTERIOR SURFACES OF 3 COMPARTMENT SINK BEHIND BAR, INTERIOR AND SIDES OF BAR COOLERS.

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: INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOORS ALONG THE WALLS AND IN ALL CORNERS THROUGHOUT PREP/COOKING AREA AND FLOORS THROUGHOUT 2ND FLOOR ROTUNDA PREP AREA ESPECIALLY UNDER AND AROUND DISH MACHINE WITH EXCESSIVE POOLED WATER (CHILI PREP/DISH WASHING AREA) AND FLOORS BEHIND COOKING LINE WITH EXCESSIVE GREASE AND WATER ACCUMULATION.-------------MUST DETAIL CLEAN AND MAINTAIN ALL FLOOR DRAINS IN CHILI PREP/DISH WASHING AREA AND FLOOR DRAINS IN 2ND FLOOR ROTUNDA PREP AREA TO PREVENT PEST HARBORAGE.

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: INSTRUCTED TO DETAIL CLEAN AND MAINTAIN WALLS WITH FOOD SPILLAGE AROUND DISH WASHING AREA.---------MUST SEAL HOLES ON WALLS AROUND DISH WASHING AREA, MUST SEAL HOLES ON WALLS AROUND 2ND FLOOR ROTUNDA PREP AREA.----------MUST CLEAN AND REPLACE CRACKED LIGHT SHIELDS ABOVE DISH WASHING AREA IN 2ND FLOOR ROTUNDA DISH WASHING AREA.----------MUST CLEAN WALLS WITH DRIED FOOD DEBRIS AROUND CHILI PREP/COOKING AREA AND SAME IN 2ND FLOOR ROTUNDA PREP AREA.

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: INSTRUCTED TO DETAIL CLEAN AND MAINTAIN WALLS WITH FOOD SPILLAGE AROUND DISH WASHING AREA.---------MUST SEAL HOLES ON WALLS AROUND DISH WASHING AREA, MUST SEAL HOLES ON WALLS AROUND 2ND FLOOR ROTUNDA PREP AREA.----------MUST CLEAN AND REPLACE CRACKED LIGHT SHIELDS ABOVE DISH WASHING AREA IN 2ND FLOOR ROTUNDA DISH WASHING AREA.----------MUST CLEAN WALLS WITH DRIED FOOD DEBRIS AROUND CHILI PREP/COOKING AREA AND SAME IN 2ND FLOOR ROTUNDA PREP AREA.

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.