Chili's Grill & Bar #636

Inspector notes: Observed chicken tenders stored in hot table hot holding at below 135F in prep/grill area of main kitchen (**see asterisks). C/A: All TCS foods hot held must be maintained at 135F and above. COS: Chicken tenders reheated to above 165F; see temperature section.

Inspector notes: Observed several food items cold holing in prep/grill area in coolers above 41F in main kitchen (*See asterisks*). C/A: All TCS foods which are cold held must be maintained at 41F and below. COS: Food out of temperature less than 4-hours per PIC; food placed in WIF to rapidly cool to 41F-see temperature section.

Inspector notes: Observed clean wet dishes stacked and wet nested along dish rack in ware washing area of main kitchen. C/A: 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.

Inspector notes: 1. Observed ceiling and fan grates of WIC in main kitchen soiled with dirt and debris. 2. Observed shelving above and below heat lamp serving line in prep/grill area and server area heavily soiled with accumulated food residue and splatter. 3. Observed chip machine in server area near door heavily encrusted with food residue and deposits. 4. Observed microwaves (3) heavily soiled with food splatter and debris in main kitchen. C/A: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. *Notice of violation will be issued if violations are observed for the 3rd consecutive inspection.*

Inspector notes: 1. Observed employee coats and purses stored on dry storage shelving in contact with boxes of single use foil sheets and salt. 2. Observed employee bag and jacket stored on lower shelving in contact with packaged straws in server area under counter. COS: Lockers or other suitable facilities shall be provided and used for the orderly storage of employees' clothing and other possessions. COS: Employee belongings stored in office.

Inspector notes: Observed several food items cold holing in main kitchen and along front food service area of main kitchen at above 41F (*see asterisks*). C/A: All TCS foods which are cold held must be maintained at 41F and below. COS: Food discarded (blue cheese, ranch, eggrolls, etc.) and other food items ice bathed.

Inspector notes: 1. Observed ceiling and fan grates of WIC in main kitchen soiled with dirt and debris. 2. Observed shelving above steamtables and coolers in main kitchen heavily soiled with dirt and food residue. 3. Observed standing water in prep top unit in main kitchen near 3-compartment sink. 4. Observed microwaves (3) heavily soiled with food splatter and debris in main kitchen. C/A: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

Inspector notes: Observed several food items cold holing in main kitchen and along front food serivce area of main kitchen at above 41F (*see asterisks*). C/A: All TCS foods which are cold held must be maintained at 41F and below. COS: Food discarded (wings) and other food items moved to cold holding unit or put in small portions to facilitate cooling.

Inspector notes: Observed large metal container of raw shrimp defrosting in stagnant water in 3-compartment sink in main kitchen. C/A: Time/temperature control for safety food shall be thawed: 1. Under refrigeration that maintains the food temperature at 41°F (5°C) or less; or 2. Completely submerged under running water: (i) At a water temperature of 70°F (21°C) or below, (ii) With sufficient water velocity to agitate and float off loose particles in an overflow, and (iii) For a period of time that does not allow thawed portions of ready-to-eat food to rise above 41°F (5°C), or (iv) For a period of time that does not allow thawed portions of a raw animal food requiring cooking to be above 41°F (5°C), for more than 4 hours including: (I) The time the food is exposed to the running water and the time need...