Chili's Grill & Bar

*20 Grease Trap Tickets

No current liquid waste manifest

*29 Cold/hot hold unit thermometer easily viewable

Place food thermometer/thermometer in walk-in cooler

*32 Damaged Equipment

Replace broken/damaged equipment (trays in walk-in cooler)

*34 Insect control:prevent dead insects from food

Do not place any equipment by/under roach/pest trap

*37 Food protected from cross contamination by storing the food in packages, covered containers, or

Cover all foods to avoid cross contamination

*41 Food storage containers, identified with common name of food.

Label chips container

*42 Dirty nonfood contact surfaces

Clean racks in walk-in cooler

*45 Premises shall be maintained in good repair

Replace broken paper towel dispenser

*47 RFSM Certificate - Not Display

Have food manager certificate posted

*39 Equipment in good repair and proper adjustment.

Fix temperature gauge in/for walk-in cooler

*42 Floors/walls/ceiling/nonfood dirty

Clean any food debris on floor or that may fall behind equipment

*45 Premises shall be maintained in good repair

Replace missing ceiling tiles by dish machine

*47 RFSM Certificate - Not Display

Post Food manager certificate

*20 Grease Trap Tickets

Provide current records/tickets for grease trap

*34 Pest control-routine inspections for

Flies and cockroach seen during inspection

*36 Containers of chemical sanitizing solutions stored off the floor and used in a manner that preve

Store sanitizer solution buckets for wiping towels off floor

*37 Storing the food where it is not exposed to splash, dust, or other contamination

Don't store/keep food under plumbing lines/food

*42 Dirty nonfood contact surfaces

Clean food debris in reach-in coolers

*47 OTHER VIOLATIONS

Register certified food manager certificates with City of Dallas

*28 Original cont. of RTE/PHF/Day1= day of opening

Dispose of past date food items

*19 Water & Plumbing in good repair- per code

Repair leaks at handsink in dish wash area and faucet at 3 comp. sink.

*21 RFSM - Not On Site

Register food manager certificates with the city of Dallas and post.

*32 Damaged Equipment

Replace torn gaskets of RIC units throughout where needed.

*34 Outer door: solid,selfclosing,tightfitting

Seal back door properly to prevent entrance of insects and rodents.

*36 Containers of chemical sanitizing solutions stored off the floor and used in a manner that preve

Store sanitizer buckets off the floor

*42 Dirty nonfood contact surfaces

Dust accumulation observed of FRP wall in corner of waiter station

*45 Premises shall be maintained in good repair

Seal hand sink in dish pit area to wall properly

*10 Clean Sight and Touch

DIRTY MICROWAVE

*20 Grease Trap Tickets

*33 Mech. warewash, hot water sanitizing, other machines

*35 Eating food, chewing gum, drinking beverages, or using tobacco

*36 Cloths in-use for wiping between uses stored

*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep

*42 Dirty nonfood contact surfaces

*43 Clean vent syst:Intake/exhaust air ducts

*12 A food employee shall comply with an exclusion or RESTRICTION

missing employee health policies and procedures

*29 Food thermometers provided and accessible

missing thermometers inside all cooler units must be have visible and working thermometers inside all cooler units

*47 RFSM Certificate - Not Display

2nd warning missing current RFSM certificates must be have FSM registered with the city

*42 Floors/walls/ceiling/nonfood dirty

floors in all areas specially at back kitchen and prepared area with food debris, litter and soils accumulations must be clean to avoid contamination, use as public hazard control. floors inside WI

*39 Equipment in good repair and proper adjustment.

cooler unit at front chips dispenser area door broken must be repair or replace to proper condition shelving inside cooler units in different areas rust and oxidize -bar area included- must be re

*31 No soap at handsink

dispenser failing to delivery soap in all hand sinks must be replace or repair dispensers to avoid employees contamination

*47 RFSM Certificate - Not Display

missing current RFSM certificate display o property must be hav FSM registered with the city

*39 Equipment in good repair and proper adjustment.

*45 Clean facilities as often as necessary.

the physical facilities shall be cleaned as often during operational hours

*29 Sanitizing solutions, testing devices

missing chemical test strips to verified concentration must be have chemical test strips to avoid chemical contamination

*47 Other Violations

spill kit empty must be have a complete spill kit available during operational hours

*42 Floors/walls/ceiling/nonfood dirty

floors and walls dirty with grease drippings, food debris and soils accumulations must be clean to avoid cross contamination

*39 Equipment compartments, drainage

waste water sinks drainage in all areas dirty with food debris, soils mold and grease accumulations must be clean to avoid cross contamination

*10 Equipment and Utensils Cleaning-contamination

cooler units dirty with soils, food debris, mold and grease accumulations cooler units and food contact surfaces must be clean during operational hours to avoid cross contamination

*12 A food employee shall comply with an exclusion or RESTRICTION

missing writing employee health policies

*47 RFSM Certificate - Not Display

missing current RFSM certification must be have current FSM registered with the city

*31 Handwashing lavatory - allow convenient

all hand sinks with soap dispensers or paper dispensers broken must be convenient to proper hand washing to avoid cross contamination

*42 Floors/walls/ceiling/nonfood dirty

floors behind equipment dirty with food debris and soils accumulations must be clean to avoid contamination walls and ceiling dirty with soils accumulations must be clean to avoid cross contamina

*45 Premises:Cleaning, frequency and restrictions

external premises receiving areas dirty with grease accumulations missing drainage cover and grease trap drippings oils at floor must be clean to avoid pest harboring

*21 A establishment shall have written procedures for employees to follow when responding to vomitin

missing bodily fluids writing procedures /spill kit

*12 A food employee shall comply with an exclusion or RESTRICTION

missing writing employee health policies /knowledge responsibilities

*44 Waste Receptacles thoroughly cleaned

drainage waste water water receptacles dirty with soils food debris and soils must be clean to avoid cross contamination

*10 Equipment and Utensils Cleaning-contamination

cooler units in all areas dirty with soils, stagnant water and soils accumulations must be clean to avoid cross contamination

*02 Cold Hold (41øF/45øF or below)

chicken 54'f

*09 Food protected cross contamination arrange each type food in equipment so cross is prevented

observed raw chicken store next and above cheese cake raw beef store next to dressing

*14 When to wash hands before donning new gloves

washing hand before donning new gloves and must wear a pair of gloves

*22 Handlers-Certificate Not On Site

*21 RFSM - Not On Site

*31 Individual, disposable towels

*42 Floors/walls/ceiling/nonfood dirty

provide cleaning for wif floor

*35 Eating food, chewing gum, drinking beverages, or using tobacco

*09 Cooked ready to eat - Food protected from cross contamination by separating, storage, preparatio

*41 Food storage containers, identified with common name of food.

*44 Receptacles tight fitting lids, doors, or covers

*02 Cold Hold (41øF/45øF or below)

*42 Floors/walls/ceiling/nonfood dirty

*47 RFSM Certificate - Not Display

*10 Clean Sight and Touch

Can opener blade with food particles. Must be washed and sanitized.

*35 Hair Restraints effective

Employees must wear hair restraint (beard net)

*36 Cloths in-use for wiping between uses stored

Wiping cloths stored on prep table. Must be in sanitizer.

*41 Food storage containers, identified with common name of food.

Squeeze bottles not labeled. Must be labeled.

*45 Floor& wall junctures- coved & sealed

Gap between HW/wall 3CS/ Wall. Must be sealed

*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep

Ice scoops stored on ice. Must be stored properly with handle up.

*32 Maintain in Good Repair

GASKET AT OPEN TOP SALSA COOLER NEEDS REPAIR

*37 Food protected from cross contamination by storing the food in packages, covered containers, or

CAKE IN COOLER, SALAD, IN WIC

*06 Discard TCS if date marked exceeds temp & time

RIBS WITH DISCARD DATE OF 9/17/17, AIOLI 9/11/17

*10 Clean Sight and Touch

CLEAN WHERE BOWLS FOR SALSA STORED

*21 RFSM - Not On Site

EXPIRED, WITHIN 1 WEEK

*02 Cold Hold (41øF/45øF or below)

CHICKEN 56 DEGREE F, 52.8 DEGREE F

*42 Floors/walls/ceiling/nonfood dirty

CLEAN WALL NEAR PREP SINK

*18 Toxic items labeling-non original container

SANITIZER BUCKET AT HOST STATION

*29 Cold/hot hold unit thermometer easily viewable

*02 Cold Hold (41øF/45øF or below)

BURGER PATTIES 47 DEGREE F COS

*18 Chemical sanitizer generated onsite, chemical criteria

200 + PPM CHLORINE DISHMACHINE

*31 Handwashing lavatory - allow convenient

DO NOT BLOCK HAND SINK

*14 When to wash hands before donning new gloves

*06 Discard TCS if date marked exceeds temp & time

DISCARD IF PAST USED BY DATE 3/30/17 TUNA SALSA 3/28

*15 Contact RTE Products w/ Bare Hands

*42 Nonfood-contact surfaces material

NO TOWELS UNDER CUTTING

*32 Maintain in Good Repair

CLEAN TO BE FREE OF FOOD DEBRIS REPLACE GASKET AT SERVER COOLER WITH SALSA