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

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: OBSERVED THE (WALK-IN COOLER #6) IN THE BASEMENT WAREHOUSE WITH AN AIR TEMPERATURE OF 69.7F.NO (TCS FOODS) WERE FOUND IN WALK-IN-COOLER #6 AT THIS TIME OF INSPECTION.INSTRUCTED MANAGER COLD HOLDING UNIT MUST MAINTAIN COLD HOLDING TEMPERATURE OF 41.0F OR COLDER. INSTRUCTED TO REPAIR.WALK-IN-COOLER #6 TAGGED "HELD FOR INSPECTION". INSTRUCTED NOT TO USE UNTIL REPAIRED.SEE COMMENTS BELOWPRIORITY VIOLATION 7-38-005,NO CITATION ISSUED.

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.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: OBSERVED BULK CONTAINERS IN THE 2ND FLOOR PRODUCTION KITCHEN WITHOUT A LABEL. INSTRUCTED TO PROVIDE THE COMMON NAME ON ALL BULK CONTAINERS TO PROPERLY IDENTIFY ITEMS(SALT, SUGAR, FLOUR ETC).

Missing allergen labeling can cause severe allergic reactions.

All food properly labeled with required information.

Common name; Ingredients; Allergen declarations; Date marking; Manufacturer info; Net quantity.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED CHIPPED PAINT AND RUST ON THE WIRE STORAGE RACKS IN ALL WALK-IN COOLERS LOCATED THROUGHOUT THE BASEMENT WAREHOUSE.INSTRUCTED TO REMOVE CHIPPED PAINT AND RUST AND REPAINT OR REPLACE THE SHELVES.

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: INSTRUCTED TO DETAIL CLEAN EXTERIOR TOP SURFACES OF DISHWASHING MACHINE TO REMOVE DRIED UP DEBRIS AND TO MAINTAIN.

Accumulated soil attracts pests and harbors bacteria.

All surfaces must be kept clean.

Clean equipment interiors and exteriors; Walls, ceilings, floors clean; Remove grease and debris; Clean as often as necessary.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FAN COVERS AND ATTACHED CONDENSERS AND WALLS AND CEILINGS IN ALL WALK-IN-COOLERS LOCATED IN BASEMENT WAREHOUSE AND 2ND FLOOR PRODUCTION KITCHEN TO REMOVE ACCUMULATION OF DUSTS.

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: OBSERVED SEVERAL BURNT-OUT LIGHT BULBS IN WALK-IN-COOLERS LOCATED IN BASEMENT WAREHOUSE AND BURNT-OUT LIGHT BULB IN DISHWASHING 3-COMPARTMENT SINK AREA LOCATED IN THE 2ND FLOOR PRODUCTION ROOM.INSTRUCTED TO REPLACE BURNT-OUT LIGHT BULBS IN MENTIONED AREAS AND MAINTAIN ADEQUATE LIGHTING AT ALL TIMES.

Poor ventilation causes condensation and grease buildup; inadequate lighting hides contamination.

Proper ventilation and lighting required throughout.

Ventilation prevents condensation; Adequate lighting for operations; Fixtures shielded; Hoods over cooking equipment.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: OBSERVED SEVERAL BURNT-OUT LIGHT BULBS IN WALK-IN-COOLERS LOCATED IN BASEMENT WAREHOUSE AND BURNT-OUT LIGHT BULB IN DISHWASHING 3-COMPARTMENT SINK AREA LOCATED IN THE 2ND FLOOR PRODUCTION ROOM.INSTRUCTED TO REPLACE BURNT-OUT LIGHT BULBS IN MENTIONED AREAS AND MAINTAIN ADEQUATE LIGHTING AT ALL TIMES.

Poor ventilation causes condensation and grease buildup; inadequate lighting hides contamination.

Proper ventilation and lighting required throughout.

Ventilation prevents condensation; Adequate lighting for operations; Fixtures shielded; Hoods over cooking equipment.