Chili's

Observed three microwaves had the inner top panel (waveguide cover) flaking and peeling off at the time of this inspection. COS: Manager removed panels. CA: All food shall be protected from contaminants; Equipment food-contact surfaces and utensils shall be clean to sight and touch.

Observed dishwasher was producing a chlorine sanitizer solution with a concentration of 0ppm at the time of this inspection. COS: Management contacted service provider to come fix dishwasher. EH instructs manager to switch to manual warewashing so that dishes are properly sanitized. CA: Chlorine solutions shall be within the allowed concentration range of 50ppm to 100ppm.

Observed sanitizer dispenser was producing a sanitizer solution with a concentration of 600ppm at the time of this inspection. COS: Manager refilled all sani buckets with diluted quat. sanitizer solutions with the correct concentration. Manager called to have sanitizer dispenser serviced. CA: Quat. sanitizer shall be kept within the allowed concentration range of 200ppm to 400ppm.

Observed during the course of this inspection that the Quat sanitizer in the 3 comp sink was over 400/500ppm when tested. COS: Management discarded the sanitizer and created an appropriate strength solution. CA: Glynn EH instructs management to ensure that staff only use food contact surface sanitizers according to the manufactures instructions and in a way to not create a hazard to guest. Quat should never exceed 400ppm

Observed during the course of this inspection that the Quat sanitizer in the 3 comp sink was over 400/500ppm when tested. COS: Management discarded the sanitizer and created an appropriate strength solution. CA: Glynn EH instructs management to ensure that staff only use food contact surface sanitizers according to the manufactures instructions and in a way to not create a hazard to guest. Quat should never exceed 400ppm

Observed during the course of this inspection that marinara sauce was being stored at 124/126 deg f in a steam well in the main kitchen. COS: Sauce was discarded and management reset the electrical breaker and restored power to the steam well unit. CA: Glynn EH instructs management to train staff to monitor food temps to ensure that all hot held tcs food items are being held at temps of 135 deg f or above.

Observed during the course of this inspection that pre prepped tacos in the walk in cooler and large block specialty ice cubes at the main bar were being stored uncovered. COS: Tacos were wrapped in plastic wrap and ice cubes were discarded. CA: Glynn EH instructs management to ensure that all food items are properly covered and protected from contamination during storage.

Observed during the course of this inspection that the facility had a "Citrus Slicer" that was displaying significant old food buildup and debris. COS: The unit was removed from the prep area and sent to be cleaned and sanitized. CA: Glynn EH instructs management to ensure that all food contact surfaces and equipment are properly cleaned and sanitized and are "clean to sight and touch".

Observed during the course of this inspection that the facility has cleaned dishes stored underneath/around the "Grease filtration equipment" which is severely caked with old grease/dirt residue. CA: Glynn EH instructs management to either rearrange where the clean dishes are being stored or how the grease equipment is setup so that clean and sanitary food service equipment isn't being stored in, around, and close to sources of contamination.

CA: After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining before contact with food; and may not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry.

Observed a bag with single service items (to-go boxes) being stored directly on the floor in the dry storage area at the time of this inspection. COS: Manager stored SSI's on rack. CA: All single service items shall be stored in a clean, dry location where they are not exposed to vertical contamination and shall be stored six inches above the floor.

Observed two cases of oil being stored on floor in the kitchen area by the office at the time of this inspection. CA: No food items shall be stored on the floor. These should be stored at least 6 inch from the floor.

Observed several stacks of wet containers being "dried" on top of one another (wet nesting) in the kitchen area at the time of this inspection. CA: Utensils should be air dried and never left to dry while stacked to avoid potential contamination from room temperature water.

Observed WI cooler's cooling unit was dripping into a bucket in the WI cooler in the kitchen area at the time of this inspection. CA: All physical facilities and equipment should be kept in good repair to avoid potential contamination of food items.

Observed during the course of this inspection that the handwashing sink located at the bar was not supplied with soap or paper towels. COS: Management supplied the sink with both. CA: Management stated that staff will be trained to keep the sink properly supplied and accessible at all times. Staff will also be trained to use the sink to wash their hands when re entering the bar area from using the restroom or kitchen.

Observed during the course of this inspection that the facility ice machine displayed significant buildup on internal food contact surfaces. COS: Management began discarding the ice and restricted staff from using the machine. CA: Management stated that the machine would be cleaned and sanitized before being put back into service. Management stated that staff would be trained to monitor the machine and clean and sanitize it as often as necessary to provide a sanitary food contact surface.

Observed during the course of this inspection that recently delivered single service to-go boxes were dropped off at the outside storage area next to the mop sink/drain where a significant amount of old grease buildup/moisture was present. CA: Management stated that they would acquire pallets or some form of temporary shelving that would allow for single service items to be off of the floor while waiting to the put up after delivery.

Observed during the course of this inspection that the machine dishwasher was not supplying an appropriate amount of sanitizer. COS: Management restricted use of the machine and began sanitizing all equipment at the adjacent 3 comp sink. CA: Management stated that the machine would not be used for sanitization until repairs are made and will continue to use the 3 comp sink.

Glynn EH observed on 07/17/2023 that the dishwashing machine had been repaired and was dispensing the appropriate amount of sanitizing agent.

Observed during the course of this inspection that multiple microwaves displayed significant food buildup. CA: Management stated that the S.O.P. will be adjusted to increase the cleaning of these pieces of equipment.

Observed during the course of this inspection that the facility had multiple serving plates and bowls stored uncovered in the expo area. CA: Management stated that the bowls and plates will either be stored upside down or covered when not in use.