Chili's Grill & Bar

Inspector notes: Observed several metal pans stored as clean in the prep area to have food debris and particles on the inside, food contact surfaces. PIC placed the soiled pans into the dish pit and will inspect and rewash/rinse/sanitize any other pans that have food debris. The pans are used to store various TCS foods such as cooked pasta, cooked proteins, dairy products (cheese sauce) etc. PIC will retrain employees to prewash dishes to remove debris and inspect prior to stacking and storing as clean. TCS food debris remaining on clean equipment is a potential source of contamination for foods that come into contact with the equipment

Inspector notes: Observed cooked chicken breasts hot holding in the warmer trays on the cook-line with internal temperatures from 98-115F, probe thermometer, verified by PIC. PIC stated the chicken was placed in the unit 30 minutes prior to inspection and had the employee place in the walk-in to rapid cool. Discussed the policy for hot holding and routinely taking temperatures of the chicken to ensure that at least 135F is maintained. Maintaining cooked TCS foods at 135F or more during hot holding prevents significant regrowth of heat-injured microorganisms and prevents recontamination with bacteria that are newly introduced