Chilis Grill & Bar

Inspector notes: Multiple containers of cooked pasta with lids on and two 400 QT containers with cooked and bagged rice packets observed with internal temperature range of 46-52*F and 49*F-62*F respectfully. Per PIC, both containers had been in the walk-in cooler roughly 3hrs prior to inspection. PIC relocated both products to the freezer (with lids ajar for containers with pasta) where they were later observed at 45-48*F and dropping. Discussed cooling parameters and importance of air circulation during the cooling process. 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 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. Corrected at time of inspection

Inspector notes: Observed multiple plastic containers stacked while wet on the clean dish rack located near prep area. Please ensure that containers and other dishes are fully dry before stacking and putting them away

Inspector notes: Observed multiple containers of cooked Cajun chicken being cooled with lids tightly sealed. PIC put the chicken back on sheet pan to rapidly cool. 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. Corrected at time of inspection