Chilis Grill & Bar

Inspector notes: Observed a chlorine dishwasher with 0ppm of chlorine concentration after final rinse. Chlorine test strips were available and easily accessible. PIC made attempts to prime the dishwasher, there was 0ppm of chlorine after priming. PIC called for service at time of inspection. Advised PIC to use the 3 compartment sink until dishwasher is fixed. Establishment has quat sanitizer and test strips available. Discussed proper sanitizer concentration for quaternary ammonia (200-400ppm) as PIC is to make the solution manually at the 3 compartment sink

Inspector notes: Cooked sausage observed cooling (65*F) in containers that were tightly sealed with saran wrap. Discussed importance of air circulation during the cooling process. Containers were vented to promote rapid cooling. Also discussed establishment's procedure for cooling the house-made salsa, with emphasis on why the salsa containers must be stored in a manner that facilitates rapid cooling, not stacked with lids tightly sealed. TCS foods must be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means

Inspector notes: Cooked ribs observed with internal temperature range of 45-50 *F while being cold held inside the walk-in cooler. The ambient temperature of the walk-in cooler was 36*F at time of inspection. Per PIC (and label on product) ribs were cooked and cooled a day prior to this inspection. The ribs were portioned and individually wrapped and stacked in two 400qt containers. Also observed cooked rice at 64-68*F internal temperature in walk-in cooler. The rice was portioned and wrapped in sealed bags. Per PIC, the rice was cooked roughly 2hrs prior to inspection. PIC had staff transfer the rice onto sheet pans. Rice was later observed at 50*F and dropping. The ribs were voluntarily discarded at time of inspection as they had been within the temperature danger zone for more than 6hrs. PIC was knowledgeable about proper cooling parameters. Advised PIC to ensure products is cooled to 41*F or below before portioning into bags that are then sealed or large containers where product is stacked. Cooked TCS foods must be cooled from 135°F to 70°F within 2 hours, and from 70°F to 41°F within 4 hours for a total of 6 hours for cooling. TCS foods prepared from cold or ambient room temperature ingredients must be cooled from 70°F to 41°F within 4 hours

Inspector notes: Multiple plastic containers observed stacked while wet at clean dish storage areas. Stacking wet items such as pans and containers prevents them from drying and may allow an environment where microorganisms can begin to grow