Chilis Grill and Bar

255 Collyer Street, Providence, RI 02904

American

License: Seats - 50 or More

Last inspected: May 8, 2024

Score

Low Risk

Chilis Grill and Bar has a thin inspection record, with only two visits on file so far. On May 8, 2024, the health department conducted the most recent visit. A low risk tier reflects an inspection that turned up minimal issues.

The latest visit found one violation, down from 16 violations the time before.

Non-food contact surfaces clean accounts for the largest share of issues, appearing three times across the record.

Among Providence restaurants, the typical score is 80; Chilis Grill and Bar is comfortably above that bar. The record reflects steady performance over time.

Inspections

Critical latest

Major latest

Minor latest

Inspection History

May 8, 2024

Re-Inspection

1 minor violation.

View 1 violation

Floor and wall junctures not properly coved or sealed

Inspector notes: The coving in the storage area is constructed of wood which is not durable, easily cleanable, or non-absorbent. The materials for indoor floors must be durable, easily cleanable and nonabsorbent for areas subject to moisture such as food preparation area, walk-in refrigerators, ware-washing areas, and toilet rooms.

6-201.13

Apr 24, 2024

Routine

3 critical violations. 4 major violations. 9 minor violations. 7 corrected on site.

View 16 violations

Plumbing system not maintained in good repair

Inspector notes: Observed prep sink to be leaking from bottom pipe.

5-205.15

Cleaned equipment or utensils stored improperly (corrected on site)

Inspector notes: Single service items are not being stored properly in their original protective package and/or are stored on a surface that is not clean in the kitchen area.

4-903.11(A)

Food not cooled to safe temperature within required time (corrected on site)

Inspector notes: Ribs and rice, which was prepared in advance, was not cooled to 70 degrees Fahrenheit in 2 hours and then to 41 degrees Fahrenheit within 4 hours.

3-501.14

Equipment or utensils not clean (corrected on site)

Inspector notes: Food contact surfaces of equipment/utensils (can opener, tomato slicer, potato slicer) were observed with an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch.

4-601.11(A)

Improper cooling methods used (corrected on site)

Inspector notes: Proper cooling methods were not used for time/temperature control for safety (TCS) foods. Ribs and rice were double bagged and placed in the walk-in cooler. PIC voluntarily disposed of.

3-501.15

Ready-to-eat food not date marked (corrected on site)

Inspector notes: Ribs were observed not marked with the date of preparation. Ready-to-eat time/temperature control for safety (TCS) foods prepared in the establishment and held for more than 24 hours must be marked with the date of preparation.

3-501.17

Person in charge lacks food safety knowledge

Inspector notes: The Person in charge did not assure compliance with critical code requirements.

2-102.11

Physical facilities not in good repair

Inspector notes: Observed walk-in cooler to have an accumulation of ice buildup.

6-501.11

Physical facilities not cleaned at required frequency

Inspector notes: The floors and walls throughout the facility have an accumulation of soil residue and/or food debris. The physical facilities shall be cleaned as often as necessary to keep them clean.

6-501.12

Floor and wall junctures not properly coved or sealed

Inspector notes: The coving in the storage area is constructed of wood which is not durable, easily cleanable, or non-absorbent. The materials for indoor floors must be durable, easily cleanable and nonabsorbent for areas subject to moisture such as food preparation areas, walk-in refrigerators, ware-washing areas, and toilet rooms.

6-201.13

Hot or cold food held at improper temperature (corrected on site)

Inspector notes: Various foods were observed held at 44-52 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. PIC voluntarily disposed of.

3-501.16(A)

In-use utensils stored improperly between uses (corrected on site)

Inspector notes: The tongs and knives were stored on an unclean surface (handle of tortilla machine, in between sink) between uses. During pauses in food preparation, utensils must be stored on a clean surface or in a clean, protected location.

3-304.12

Equipment not in good repair or proper adjustment

Inspector notes: Potato peeler was observed to have tape holding together handle.

4-501.11

Nonfood-contact surfaces not cleaned at required frequency

Inspector notes: The non-food contact surfaces of the following have an accumulation of dust, dirt, food residue, and other debris. 1. Prep unit gaskets 2. CTX machine (grease residue) 3. Chip machine (black/brown residue) 4. FFHU machine (grease residue) 5. Fryer (sides) 6. Ice machine (pink/red residue) 7. Ware washing ledge (black/brown residue) 8. Shelving (front area)

4-602.13

Physical facilities not cleaned at required frequency

Inspector notes: The ceiling/vents throughout the establishment have an accumulation of black and brown debris. The physical facilities shall be cleaned as often as necessary to keep them clean.

6-501.12

Physical facilities not cleaned at required frequency

Inspector notes: The hoods/ventilation system above the oven have an accumulation of soil and grease residue. The physical facilities shall be cleaned as often as necessary to keep them clean.

6-501.12

Frequently Asked Questions

When was Chilis Grill and Bar last inspected?

The most recent health inspection at Chilis Grill and Bar on file is from May 8, 2024. The public record contains two inspections in total.

What is the most common violation at Chilis Grill and Bar?

Across the inspection record, non-food contact surfaces clean has been cited three times, more than any other issue at Chilis Grill and Bar.

How does Chilis Grill and Bar compare to other restaurants in Providence?

Chilis Grill and Bar most recently scored 95 out of 100, which is higher than the Providence average of 80.

Has Chilis Grill and Bar's inspection record improved over time?

Yes. Recent inspections at Chilis Grill and Bar have turned up fewer violations than earlier ones, with the latest finding around one violation compared to about 16 previously.

What does a low risk rating mean?

A low risk rating at Chilis Grill and Bar means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.

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