Chili's Grill & Bar

*02 Cold Hold (41øF/45øF or below)

MAC N CHEESE 52;F

*45 Premises shall be maintained in good repair

CHECK COOLER.

*42 Floors/walls/ceiling/nonfood dirty

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

*31 Individual, disposable towels

BAR

*10 Chlorine sanitizer concentration, minimum temp.

0 PPM,

*32 Maintain in Good Repair

REPLACE WORN GASKETS

*22 Accredited food handler certificate - 60 days

*42 Floors/walls/ceiling/nonfood dirty

*42 Floors/walls/ceiling/nonfood dirty

CLEAN FLOOR OF WALK IN FREEZER.

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

*47 Conditions of Permit-in use of food equipment

DO NOT COVER YOUR SIGN.

*45 Premises shall be maintained in good repair

OBSERVED WATER DRIPPING FROM CEILING NEAR ICE MACHINE

*10 Clean Sight and Touch

CLEAN SODA GUNS, REACH IN COOLER

*21 RFSM - Not On Site

FINAL NOTICE! YOU MUST DISPLAY A REGISTERED FOOD SERVICE MANAGER CERTIFICATE ISSUED BY THE CITY OF DALLAS FOR AT LEAST ONE ON-SITE EMPLOYEE PER SHIFT. YOUR ESTABLISHMENT IS NOT IN COMPLIANCE IF TH

*45 Lockers to be used to store personal items

STORE PERSONAL ITEMS AWAY FROM FOOD AND EQUIOMENT, JACKETS.

*10 Clean Sight and Touch

CLEAN STANDING WATER FROM REACH IN COOLER.

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

*47 Conditions of Permit-in use of food equipment

DO NOT COVER YOUR SIGN.

*20 Grease Trap Tickets

PROVIDE RECORD DATE WITHIN LAST TWO MONTHS

*42 Floors/walls/ceiling/nonfood dirty

CLEAN FLOOR AND SHELVES. ALSO OUTSIDE AREA BY DUMPSTER.

*43 Light - 50 foot : Food and utensils area

SALSA STATION

*22 Accredited food handler certificate - 60 days

EXPIRED

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

DO NOT STORE ANY FOOD PRODUCTS UNDER EMPLOYEES' DRINKS.

*38 Thawing. under running water criteria -thawed RTE <41F

DO NOT THAW PRODUCTS AT ROOM TEMPERATURE

*31 No soap at handsink

BAR HAND SINK.

*29 Cold/hot hold unit thermometer easily viewable

i.e. COOLER AT SOUP STATION.

*45 Lockers to be used to store personal items

STORE PERSONAL ITEMS AWAY FROM FOOD PREP. TABLE. i.e. PERSONAL PHONE.

*22 Accredited food handler certificate - 60 days

EXPIRED.

*21 RFSM - Not On Site

MANGER STATED THEIR RFSM APPOINTMENT WAS CANCELED. REGISTERED YOUR CERTIFICATES AND EMAIL A COPY OF IT WITHIN 30 DAYS.

*47 Conditions of Permit-in use of food equipment

DO NOT COVER THIS SIGN WITH ANYTHING.

*31 No soap at handsink

BAR HAND SINK.

*42 Floors/walls/ceiling/nonfood dirty

CLEAN GASKETS OF COOLERS, REMOVE ICE FROM WALK IN FREEZER FLOOR.

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

*10 Chlorine sanitizer concentration, minimum temp.

MACHINE TESTED AT 10 PPM.

*29 Cold/hot hold unit thermometer easily viewable

PROVIDE WORKING THERMOMETER TO ALL COOLERS.

*02 Cold Hold (41øF/45øF or below)

RIB 50'F,

*47 OTHER VIOLATIONS

SEC. 17-11.2. ADDITIONAL REQUIREMENTS. (a) General. All food establishments that provide dining areas shall post the Heimlich maneuver sign in a place conspicuous to employees and customers. (

*21 RFSM - Not On Site

FINAL NOTICE! For the Dallas Registered Food Service manager certificate: https://dallascityhall.com/departments/codecompliance/consumer-health/Pages/food-service-manager.aspx

*34 Controlling pests. Eliminating harborage conditions

OBSERVED ROACH FROM DISHWSHING AREA AND FRUIT FLIES FROM BAR AREA

*47 Conditions of Permit-in use of food equipment

POST SIGN " A copy of the most recent food establishment inspection report is available upon request"

*31 Handwashing lavatory - used for other purpose

DO NOT STORE ANY ITEMS IN HAND SINK

*21 RFSM - Not On Site

For the Dallas Registered Food Service manager certificate: https://dallascityhall.com/departments/codecompliance/consumer-health/Pages/food-service-manager.aspx

*45 Lockers to be used to store personal items

STORE EMPLOYEES' BACKPACKS AWAY FROM FOOD AND EQUIPMENT

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

*10 Q.A. PPM - follow manufacturer's direction

MAINTAIN SANITIZER AT 200 PPM. TESTED AT GREATER 400 PPM.

*18 Use toxic according to manufacturer direction

FOLLOW INSTRUCTION OF PEROXIDE MULTI SURFACE CLEANER AT ALL TIMES. DO NOT USE IT ON FOOD CONTACT SURFACES. CORRECTED ON SITE. MANAGER HAS CHANGED ALL CLOTHES, WASHED ALL KNIVES AND CUTTING BOARDS THUR

*10 Chlorine sanitizer concentration, minimum temp.

MAINTAIN DISHWASHING SANITIZER AT 50 PPM. TESTED AT 0 PPM

*35 Hair Restraints effective

BEARD NET

*47 OTHER VIOLATIONS

SEC. 17-11.2. ADDITIONAL REQUIREMENTS. (a) General. All food establishments that provide dining areas shall post the Heimlich maneuver sign in a place conspicuous to employees and customers. (

*42 Floors/walls/ceiling/nonfood dirty

i.e. TOP OF DISHWASHING MACHINE

*06 Discard TCS if date marked exceeds temp & time

REMOVE ALL EXPIRED FOOD PRODUCTS FROM COOLERS. i.e. MILK, SALSA. COS

*21 RFSM - Not On Site

*36 Cloths in-use for wiping between uses stored

OBSERVED WIPING CLOTHS STORED IN BUCKET WITHOUT SANITIZER

*02 Cold Hold (41øF/45øF or below)

Cooked chicken held a t55.5 degrees in a bowl on top of cookies

*05 Reheat from 41øF to 165øF within 2 hours and/or Commercially processed RTE foods reheated from 4

Mashed potatoes held at 99.0 degrees on the counter

*40 Single use articel wrapped or dispensed

Dust gaurd missing over the cups

*35 Hair Restraints effective

Beard nets

*21 RFSM - Not On Site

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

Scoops stored outdie of the food

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

Raw ground beef held over whole ribs

*31 Handwashing lavatory - accessible

Bar

*47 RFSM Certificate - Not Display

*21 RFSM - Not On Site

*37 Self-Service dispensing equip. protect w/o employee

Dust guards missing on single service cup dispensers

*47 RFSM Certificate - Not Display

*35 Hair Restraints effective

Beard nets missing

*10 Clean Sight and Touch

Labels left on clean pans

*28 Date marking combined ingredients for RTE/ TCS food

Lack of date marking

*02 Cold Hold (41øF/45øF or below)

Water melon held at 59.4 degrees

*47 RFSM Certificate - Not Display

*21 RFSM - Not On Site

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

*05 Commercially processed ready-to-eat (RTE) food reheat 135øF or above

Baked potato soup reheated to 80.2 degrees Casio reheated to 107.5 degrees

*03 Food products not maintained at 135øF or above

BBQ sauce (West end of the line)at 119.5 degrees

*44 Grease Trap Location

*21 RFSM - Not On Site

*14 When to wash hands after handling soiled equip/utensil

Dishwasher

*10 Clean Sight and Touch

Pans cleaned in the dishwasher

*31 Individual, disposable towels

*47 RFSM Certificate - Not Display

*35 Hair Restraints effective

Beard nets

*10 Equipment and Utensils Cleaning-contamination

soda gun nozzle holster inside the bar exhibited bacteria buildup-cos-clean the ice machine; pink slime observed

*45 Cleaning floors, dustless methods

syrup residue on the floor inside the storage room

*20 Grease Trap Tickets

*45 Cleaning floors, dustless methods

trash underneath the margarita dispenser

*02 Cold Hold (41øF/45øF or below)

sliced fruits at 70 degrees F

*10 Equipment and Utensils Cleaning-contamination

clean the soda gun nozzle holsters; bacteria buildup

*19 Water & Plumbing in good repair- per code

leaking hand sink at the bar.

*29 Food thermometers provided and accessible

*21 PIC ensures food handlers properly trained

every employee that works directly with food must obtain a valid food handler card.

*37 Storing the food at least 15 cm (6 inches) above the floor