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

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, PROPERLY DESIGNED AND INSTALLED - Comments: BAR 1-COMPARTMENT DUMP SINK NOT MAINTAINED, EXCESSIVE WATER LEAKIING ONTO FLOOR. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN SINK, MUST KEEP FLOOR DRY.

Poor ventilation causes condensation that can drip contaminants into food.

Adequate ventilation required in all areas.

Mechanical ventilation where needed; Hoods over cooking equipment; Filters cleaned regularly; Air flows from clean to less clean areas.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: PREP AREA REACH IN COOLERS DOOR RUBBER GASKETS RIPPED/IN POOR REPAIR. INSTRUCTED MANAGER TO REPLACE/REPAIR ALL DAMAGED COOLER DOOR GASKETS.

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: THE FOLLOWING NOT CLEAN- OBSERVED ACCUMULATED FOOD DEBRIS ON LOWER SIDE OF DISHMACHINE DRAIN BOARDS, FOOD/CALCIUM BUILD UP ON EXTERIOR OF DISHMACHINE, FOOD DEBRIS/STAINS ON EXTERIOR OF SINKS, COOLERS AND COOKING EQUIPMENT AND FOOD DEBRIS IN REACH IN COOLERS DOOR RUBBER GASKETS. MUST CLEAN AND MAINTAIN ALL UNCLEAN EQUIPMENT.

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 LOW GROUT LINE UNDER AND AROUND DISHMACHINE ALSO OBSERVED FOOD DEBRIS/STANDING WATER ON FLOOR UNDER DISHMACHINE AND BAR AREA. INSTRUCTED MANAGER TO REGROUT DAMAGED FLOOR TILES AND KEEP FLOOR CLEAN AND DRY THROUGHOUT.

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 FOOD STAINS ON WALL BEHIND AND AROUND DISHMACHINE. MUST CLEAN ALL UNCLEAN WALLS AT DISHMACHINE AND BAR 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: OBSERVED FOOD STAINS ON WALL BEHIND AND AROUND DISHMACHINE. MUST CLEAN ALL UNCLEAN WALLS AT DISHMACHINE AND BAR 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.