Chilis Grill & Bar

Inspector notes: Observed sanitizer compartment in bar 3-comp sink have a quat concentration above 400ppm. Discussed approved use of sanitizers with the person-in-charge (PIC). Sanitizer must be used at concentrations and in an approved manner per manufacturer instructions, 40 CFR 180.940, and 40 CFR 180.2020. Sanitizer was diluted by PIC to approved levels at time of inspection (150-400 ppm according to manufacturer)

Inspector notes: -- Server observed using scoop to obtain fries from container and bare hands to place/position fries on plate. Discussed the importance of preventing bare hand contact with ready-to-eat (RTE) foods with the person-in-charge (PIC). Bare hand contact is not approved with ready-to-eat (RTE) food items. Food was served out from kitchen before inspector could intervene. Ensure employees are using suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment when handling RTE foods. The PIC coached all servers on shift to use scoops, gloves, or other suitable utensils to handle RTE foods at the time of inspection

Inspector notes: -- In walk-in refrigerator and reach-in refrigerator near ice machine, observed multiple covered containers of house made salsa in the cooling process from 9:09 AM with internal temperatures ranging from 54°F (to go containers in reach-in refrigerator) to 64°F (6" deep metal containers in walk-in refrigerator). Salsa temperatures were checked by the inspector initially at 11:46 AM, and then again around 12:10 PM. Reviewed cooling perimeter requirements with the PIC: TCS food prepared from ingredients at ambient temperature shall be cooled within 4 hours to 41°F or less. Reviewed approved cooling methods with the PIC: o Placing food in shallow pans. (4" or less in depth/thickness) o Separating the food into smaller or thinner portions. o Using rapid cooling equipment (i.e. a walk-in freezer). o Stirring the food in a container completely submerged in an ice water bath. o Using containers that facilitate heat transfer. o Adding ice as an ingredient. At the time of inspection, the salsas were uncovered and placed in the walk-in freezer to rapidly cool to 41°F within the 4 hour required timeframe. Inspector verified temperatures for the salsa in 6" deep containers starting to steadily decline to around 49°F in the freezer after checking again around 12:45 PM

Inspector notes: Observed clean dishes wet stacked on the dish storage racks near the ware washing station. Informed PIC that dishes need to be allowed to air dr full before being stored. PIC moved the wet dishes to be able to properly airdry at time of inspection. All equipment and food contact surfaces must be air-dried after properly cleaning and sanitizing