CHILI'S GRILL & BAR #636

Violations (7)

• 6-1ARepeatCorrected on site

  Proper cold holding temperatures

  Violation of Code: [511-6-1.04(6)(f)] Observed several TCS foods cold holing at above 41F in prep/grill area and along server area in main kitchen (*See asterisks). C/A: All TCS foods which are cold held must be maintained at 41F and below. COS: Food out of temperature less than 1-hour per PIC; sizzle sauce and corn discarded and replenished. Corrected On-Site. Repeat Violation.

• 6-1BRepeatCorrected on site

  Proper hot holding temperatures

  Violation of Code: [511-6-1.04(6)(f)] Observed several TCS foods hot holding at below 135F in prep/grill area of main kitchen (**see asterisks). C/A: All TCS foods hot held must be maintained at 135F and above. COS: Mashed potatoes discarded. Per PIC items on holding table out of temperature less than 30-minutes; all fried foods on hot holding table placed on TPHC. Corrected On-Site. Repeat Violation.

• 11ACorrected on site

  Proper cooling methods used: adequate equipment for temperature control

  Violation of Code: [511-6-1.04(6)(e)] 1. Observed cooked chicken cooling directly by the door in warmest part of unit, fully covered with lid in WIC in main kitchen. 2. Observed deep-filled, tightly wrapped container of queso cooling directly by the door of in-use dessert cooler in main kitchen. C/A: 1. Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled: (i) Placing the food in shallow pans; (ii) Separating the food into smaller or thinner portions; (iii) Using rapid cooling equipment; (iv) Stirring the food in a container placed in an ice water bath; (v) Using containers that facilitate heat transfer; (vi) Adding ice as an ingredient; or (vii) Other effective methods. 2. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: (i) Arranged in the equipment to provide maximum heat transfer through the container walls; and (ii) Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. COS: Both items moved to coldest part of WIC and loosely covered. Corrected On-Site. New Violation.

• 14A

  In-use utensils: properly stored

  Violation of Code: [511-6-1.04(4)(k)] Observed scoop handles stored in contact with food (tortilla strips and lettuce) in main kitchen grill and server area. C/A: During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container; 2.In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; 3.On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified under DPH Rule 511-6-1-.05(7)(b) and (8)(a); 4.In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 5. In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not time/temperature control for safety food; or 6. In a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at a frequency specified under DPH Rule 511-6-1-.05(7)(b)3(vi). COS: Scoops removed. New Violation.

• 14BRepeat

  Utensils, equipment and linens: properly stored, dried, handled

  Violation of Code: [511-6-1.05(10)(a)] Observed clean, wet dishes stacked and wet nested along dish rack in ware washing area of main kitchen. C/A: After cleaning and sanitizing, equipment and utensils: 1. Shall be air-dried or used after adequate draining before contact with food; and 2. May not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry. Repeat Violation. Correct By: 07/02/2026

• 15B

  Warewashing facilities: installed, maintained, used; test strips

  Violation of Code: [511-6-1.05(3)(h),(i),(j)] Observed no rapid sink and surface sanitizer test strips on-site to verify sanitizer concentration within facility. C/A: test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided. New Violation. Correct By: 07/09/2026

• 15C

  Nonfood-contact surfaces clean

  Violation of Code: [511-6-1.05(7)(a)2,3] Observed floor inside WIF heavily soiled with food debris and accumulated ice in main kitchen. C/A: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. New Violation. Correct By: 07/02/2026