Chili's Grill & Bar

*18 Toxic items storage adjacent to food/utensils

peroxide cleaner sored next to single service items

*34 Insect control:prevent dead insects from food

observed gnats at soda machine area

*42 Floors/walls/ceiling/nonfood dirty

clean floor drain underneath cooking

*37 Food shall be protected from contamination by storing the food in a clean, dry location

clean air vent to remove dust build up

*45Physical Facilities

repair roof leak underneath vent system

*43 Light bulbs, light shields provided

replace blown out lights

*32 Smooth Contact Surfaces

clean all surface to sight and clean

*18 Toxic items storage adjacent to food/utensils

chemical spray bottles stored next to food

*21 RFSM - Not On Site

no RFSM on site during the inspection

*34 Pest control-routine inspections for

flies observed during the inspection

*35 Hair Restraints effective

staff must wear properly wear restrained when handling food

*45 Premises shall be maintained in good repair

replace missing floor tile ( bar area WIC/Beer soda nozzle), replace damaged vent- a hood filter (fryers) detail clean floor drains/bar

*32 Equipment & Utensils resistant pit,chip, crazing

cutting boards on serving line observed not in good repair

*42 Dirty nonfood contact surfaces

replace dirty vent hood filters (grill)

*43 Light bulbs, light shields provided

replace missing lights (vent system)

*02 Cold Hold (41øF/45øF or below)

Refried beans/ grilled chicken observed at 50 degrees F/ must be maintained at 41 degrees F or below

*10 Clean Sight and Touch

Black substance on rubber gaskets ( RIC)

*24 Food Labeling- with common name of the food

label packaged food

*42 Dirty nonfood contact surfaces

clean floors, walls

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

*43 Light bulbs, light shields provided

*22 Accredited food handler certificate - 60 days

*34 Controlling pests. Eliminating harborage conditions

*39 Cutting surfaces.

*10 Chlorine sanitizer concentration, minimum temp.

Address dishwasher sanitizer concentration

*21 RFSM - Not On Site

*03 Food products not maintained at 135øF or above

*32 Maintain in Good Repair

replace damaged food prep containers

*10 Clean Sight and Touch

Can opener observed with food and debris accumulation

*21 RFSM - Not On Site

RFSM certificate with the city of dallas and post

*32 Equipment and Utensils Multiuse Materials durable

Boxes of product observed stored on the floor inside WIF

*42 Dirty nonfood contact surfaces

Dirty gaskets observed throughout

*45Physical Facilities Floors,Walls,Ceilings

Seal hand sinks to wall properly and patch holes in FRP walls where needed

*03 Food products not maintained at 135øF or above

SOUTHWEST CHILI SOUP: 113.1 F ( IN HOT HOLD UNIT )

*18 Toxic items labeling-non original container

UNLABELED CHEMICAL SPRAY BOTTLE

*20 Grease Trap Tickets

NO LIQUID WASTE MANIFESTS ON SITE ( FOR SERVICE WITHIN THE LAST 90 DAYS )

*21 RFSM - Not On Site

NO CITY OF DALLAS REGISTERED FOOD SERVICE MANAGER ON SITE

*32 Damaged Equipment

BROKEN REACH IN COOLER DOOR GASKETS

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

PERSONAL EMPLOYEE DRINK RESTING ON A CUTTING BOARD IN THE KITCHEN

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

FROZEN FOOD BOXES ON THE FLOOR OF THE WALK IN FREEZER

*42 Floors/walls/ceiling/nonfood dirty

DIRTY SOILED FLOOR DRAINS FOOD DEBRIS ON THE FLOOR THROUGHOUT KITCHEN

*47 Handler-Certificate Not on site

PROVIDE FOOD HANDLER CERTIFICATES FOR ALL STAFF

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

SANITIZING BUCKETS LESS THAN 200 PPM Q.A.

*02 Cold Hold (41øF/45øF or below)

RAW BEEF IN THE REACH IN COOLER ( 48.4 F)

*10 Clean Sight and Touch

CLEAN ALL FOOD CONTACT AND STAINLESS STEEL SURFACES ( INCLUDING FOOD STORAGE EQUIPMENT )

*15 Contact RTE Products w/ Bare Hands

OBSERVED COOK WITH BARE HAND CONTACT ( READY TO EAT CHICKEN)

*21 RFSM - Not On Site

NO CITY OF DALLAS REGISTERED FOOD SERVICE MANAGER ON SITE

*29 Sanitizing solutions, testing devices

NO Q.A. TEST STRIPS IN THE ESTABLISHMENT

*42 Floors/walls/ceiling/nonfood dirty

VERY SOILED REACH IN COOLER DOOR GASKETS

*47 Other Violations

FOOD WORKER WORKING WITH ACRYLIC NAILS IN THE FOOD PREPARATION AREA

*32 Damaged Equipment

SEVERAL BROKEN REACH IN COOLER DOOR GASKETS

*20 Grease Trap Tickets

NO LIQUID WASTE MANIFESTS ON SITE ( FOR SERVICE WITHIN THE LAST 90 DAYS )

*35 Hair Restraints effective

ONE KITCHEN WORKER NOT WEARING A HAIR RESTRAINT UPON ARRIVAL AND START OF INSPECTION

*43 Clean vent syst:Intake/exhaust air ducts

HEAVY DUST ACCUMULATION ON THE KITCHEN INTAKE VENTS

*42 Dirty nonfood contact surfaces

DUST ACCUMULATION ON THE VENT HOOD FILTERS THROUGHOUT KITCHEN DIRTY AND SOILED REACH IN COOLER GASKETS

*37 Preventing contamination from other sources. Miscellaneous sources of Contamination

PERSONAL EMPLOYEE CELL PHONE IN KITCHEN ( RESTING NEXT TO MICROWAVE IN THE KITCHEN )

*18 Toxic items labeling-non original container

UNLABELED CHEMICAL SPRAY BOTTLE

*10 Clean Sight and Touch

CLEAN THE INTERIOR UPPER AND LOWER SURFACES OF KITCHEN MICROWAVES

*47 Handwashing signage

HAND WASH SIGNS NEEDED AT ALL HAND SINKS MISSING THEM IN THE KITCHEN

*31 No soap at handsink

REPLENISH SOAP DISPENSERS THAT ARE OUT OF SOAP ( AT HAND SINKS )

*21 RFSM - Not On Site

NO CITY OF DALLAS REGISTERED FOOD SERVICE MANAGER ON SITE AT INSPECTION TIME

*02 Cold Hold (41øF/45øF or below)

salsa at 74F. diced tomato at 48.4F. ranch at 49.6F.

*27 Cooling, heating, and holding capacities. Equipment

reach in cooler in kitchen at 51F. Salsa reach in cooler at 78F. Bar reach in cooler at 70.4F. Food had been timed and date mark. All Foods were placed in working equipment. MOD states its is due to b

*29 Cold/hot hold unit thermometer easily viewable

Provide a thermometer in bar reach in cooler. Provide a thermometer for reach in cooler across from dishwasher area.

*42 Floors/walls/ceiling/nonfood dirty

clean grime build up underneath equipment.

*39 Equipment & utensils cleaned before restocking

knife used to cut eggrolls is covered in heavy residue. Clean and sanitize.

*47 Conditions of Permit-in use of food equipment

*21 RFSM - Not On Site

RFSM paper work not onsite.

*47 RFSM Certificate - Not Display

Register certificate at our office and post. 2nd and final warning, citation will be issued if not corrected by next visit.

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

Scoop for ice cream in container that has no running water. Replace container of water, clean and sanitize scoops.

*42 Floors/walls/ceiling/nonfood dirty

We not busy clean floors.

*03 Food products not maintained at 135øF or above

Raw shrimp at 54.2F and raw chicken at 46.3F. Outside at room temperature, thawing. Discard all protein that is located on "cooling rack"

*38 Thawing. Under refrigeration

Raw protein thawing at room temperature on "cooling rack" . Placed back into walk in cooler.

*14 When to wash hands before donning new gloves

Employees not washing hands before donning gloves.

*28 Date marking > 24 hrs,on site,temp 41F

Date mark all food that has been removed from its original packaging in walk in cooler.

*19 Water & Plumbing in good repair- per code

Leak coming from CPVC pipe located behind dishwasher

*34 Controlling pests. Eliminating harborage conditions

Fruit flies in bar area. Find cause or report to pest management.

*31 No soap at handsink

Need soap at HW station next to WIC

*32 Damaged Equipment

Fix a/c unit in walk in freezer(WIF). ice build up on fans.

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

Food in WIF covered with ice.

*42 Dirty nonfood contact surfaces

CLEAN ALL NON FOOD CONTACT SURFACES. many area have grime build up. Wipe down FRP walls.

*39 Equipment-doors, seal hinges adjusted/intact

Clean all seals on RICs

*29 Food thermometers provided and accessible

Need to fix thermometer on cold hold cooler.

*42 Floors/walls/ceiling/nonfood dirty

Sweep floors during slow times.

*10 After being cleaned, food-contact surfaces shall be sanitized in a contact time of at least 7 se

No sanitizer is being used to sanitize food contact surfaces.

*20 Grease Trap Tickets

Need Grease Trap within 90 days.

*21 RFSM - Not On Site

Register certificate at our office. 7901 Goforth Rd. 75238

*37 Food in packages and working containers may be stored less than 15 cm (6 inches) above the floor

box of fries stored on floor WIF. must be stored at 6" above floor.

*42 Floors/walls/ceiling/nonfood dirty

air vents by kitchen area with dust accumulation. Must be washed and sanitized

*02 Cold Hold (41øF/45øF or below)

DICED TOMATOES 46*F IN CHU, CHEESE 48.2*FIN CHU, PICO DE GALLO 56*F IN CHU , SLICED PINEAPPLE 49*F STORED ON ICE AT BAR

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

COVER ALL FOOD IN DRY STORAGE

*25 Controlling pests. The presence of insects, rodents, and other pests shall be controlled to elim

OBSERVED SEVERAL FLIES IN ESTABLISHMENT

*18 Rodent bait stations

OBSERVED OPEN RAT TRAPS

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

OBSERVED PERSONAL DRINK STORED CUSTOMER FOOD ITEMS

*42 Floors/walls/ceiling/nonfood dirty

CLEAN ALL

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

NO SANITIZER IN WAREWASHING

*31 Individual, disposable towels

PROVIDE FOR ALL

*36 Cloths in-use for wiping between uses stored

OBSERVED WIPING CLOTH STORED ON PREP TABLE & HANGING FROM EMPLOYEES

*14 Gloves single use

EMPLOYEES