CHILI'S #558

Observed several food employee drinks stored in personal cups and cans to be in food preparation areas in unapproved containers. 511-6-1.03(5)(k)1&2 - Eating, Drinking, or Using Tobacco (C) (k) Hygienic Practices. 2. Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. However, drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee’s hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles will be allowed. COS: The PIC immediately threw the drinks away and had personal cups removed from food preparation areas.

Observed sliced oranges, lemons, and limes to not be stored fully covered at the bar. 511-6-1.04(4)(c)1(iv) - Packaged & Unpackaged Food, food stored covered(C) (iv) Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination. COS: The PIC immediately covered the food product to prevent from overhead contamination.

Observed the most recent inspection report to not be displayed in public view 511-6-1.02(1)(d) - Displaying of the Inspection Report (C)

1. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away. COS: The PIC will post the most recent inspection report as of today.

Observed several cleaned and sanitized dishes to be stacked on top of each other not fully air-dried on the dish rack. 511-6-1.05(10)(a) - Equipment & Utensils, Air-Drying Required (C) (10) Protection of Clean Items. (a) Equipment and Utensils, Air-Drying Required. After cleaning and sanitizing, equipment and utensils:

1. Shall be air-dried or used after adequate draining before contact with food; and
2. May not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry. COS: The PIC immediately had the dishes washed and sanitized to properly air-dry on the rack by not stacking them on top of each other.

Observed ventilation cover in men's restroom to be damaged and in disrepair. 511-6-1.07(5)(a),(b) - Good Repair, physical facilities maintained; Cleaning, Frequency & Restrictions, cleaned often enough to keep them clean (C) (5) Maintenance and Operation. (a) Good Repair. All physical facilities shall be maintained in good repair. Note: The facility will need to have this repaired.

Observed ventilation filter above the fryer to be in disrepair. 511-6-1.07(5)(a),(b) - Good Repair, physical facilities maintained; Cleaning, Frequency & Restrictions, cleaned often enough to keep them clean. (C) (5) Maintenance and Operation. (a) Good Repair. All physical facilities shall be maintained in good repair. Note: The facility will need to have a replacement filter installed.

Chef was observed placing raw hamburgers on the grill, he then procedded to pick up a bread bun with the same pair of gloves which was used for raw hamburgers.

(vi) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; P

Note: The Health Inspector immediately stepped in and took the Hambuger bun and dicarded it. He then told the Chef to change his gloves and wash his hands which he did at the hand sink.

An employee was observed touching a hamburger Bun with bare hands as the Hamburger was about to be served. Food employees shall minimize bare hand and arm contact with exposed food that is not in a ready- to-eat form. Pf

Note: Hamburger was voluntarily discarded during the inspection

The dishmachine was observed at 0ppm when measured with a chlorine test kit.

1. A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart; P

Concentration Range Minimum Temperature

MG/L PH 10 or less oF (oC) PH 8 or less oF (oC)

25-49 120 (49) 120 (49)

50-99 100 (38) 75 (24)

100 55 (13) 55 (13)

Note: Facility will set up their (3) compartment sink to wash, rinse and sanitize all equipment until the dish washing machine is repaired.

Grilled chicken was observed in the walk in cooler with no date label. Cut tomatoes was also observed next to the grilled chicken in the walk in with no date label. Note: According to the Manager both items were prepared yesterday 9/1/2025.

511-6-1.04(6)(g) - Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking (Pf) (g) Ready-to-Eat Time/Temperature Control for Safety Food, Date Marking

1. Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 5 and 6 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. Pf

Note: Both items were immediately date labelled during the inspection.

Observed two employees in the kitchen preparing food with no beard nets on 511-6-1.03(5)(i) - Hair Restraints (C) (i) Hair Restraints.

1. Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch.

2. This does not apply to employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food, clean utensils and linens and unwrapped single-service and single-use articles. 511-6-1.03(5)(g) - Jewelry (C) (g) Jewelry. Except for a plain ring such as a wedding band food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food.

Note: Both employees immediately placed beard nets over the beards.

Observed all QAC in sanitizer buckets to register at below 100 ppm. QAC sanitizer dispenser in main kitchen is dispensing QAC at a concentration below 150 ppm.

QAC sanitizer must have a concentration of 150-400 ppm.

Note: Facility will use QAC from QAC dispenser in bar, which is dispensing QAC that registers at 200 ppm. Facility will have main kitchen QAC dispenser repaired.

Observed accumulation of soil and food debris inside 3 of the 4 main kitchen microwaves.

Equipment food-contact surfaces and utensils shall be clean to sight and touch.

Note: PIC will have interior walls of microwaves cleaned.

Observed dishwasher to have a chlorine concentration of 0 ppm.

A chlorine sanitizing solution must have a concentration of 50-100 ppm

Note: Dishwasher was primed several times to ensure chlorine sanitizer was fed into machine. Facility will contact appropriate personnel to ensure dishwasher is functioning properly.

Observed main kitchen 3-compartment sink, prep sink, and bar 3-compartment sink to have water temperatures of less than 110F.

Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the food service establishment.

Note: Facility will contact appropriate personnel to ensure hot water demand is met.

Observed chocolate milk expired 6/26/23.
COS- mgmt. discarded milk. 511-6-1.04(6)(h) - Ready-To-Eat Time/Temperature Control for Safety Food, Disposition (P) (h) Ready-to-Eat, Time/Temperature Control for Safety Food, Disposition.

1. A food that requires datemarking shall be discarded if it:

(i) Exceeds 7 days, not including the time that the product is frozen; P

(ii) Is in a container or package that does not bear a date or day; P or

(iii) Is appropriately marked with a date or day that exceeds 7 days . P

2. Refrigerated, ready-to-eat, time / temperature control for safety food prepared in a food service establishment and dispensed through a vending machine with an automatic shutoff control shall be discarded if it exceeds 7 days. P

Observed use of a dry cloth to wipe a prep top surface. COS- Cloth was placed in sanitization solution and surface was wiped again. 511-6-1.04(4)(m) - Wiping Cloths, Use Limitation (C) (m) Wiping Cloths, Use Limitation.

1. Cloths in-use for wiping food spills from tableware and carry-out containers that occur as food is being served shall be:

(i) Maintained dry; and

(ii) Used for no other purpose.

2. Cloths in-use for wiping counters and other equipment surfaces shall be:

(i) Held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n); and

(ii) Laundered daily.

3. Cloths in-use for wiping surfaces in contact with raw animal foods shall be kept separate from cloths used for other purposes.

4. Dry wiping cloths and the chemical sanitizing solutions in which wet wiping cloths are held between uses shall be free of food debris and visible soil.

5. Containers of chemical sanitizing solutions in which wet wiping cloths are held between uses shall be stored off the floor and used in a manner that prevents contamination of food, equipment, utensils, linens, single-service, or single-use articles.

6. Single-use disposable sanitizer wipes shall be used in accordance with EPA-approved manufacturer’s label use instructions.