Inspection Violation

Premise Information


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Name

CHILI'S GRILL & BAR #1121

Rules Governing Inspection Scores.

Address

9730 REA RD

Restaurants:


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Day Care and Adult Care:


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City/State/ZIP

CHARLOTTE

28277

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Premise Type

1 - Restaurant

Mobile Food Units, Push carts, Tattoo Parlors:


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County

Mecklenburg

Residential Care and Local Confinement:


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Inspection Date

3/6/2019

Final Score @ Grade

90.50

NC Department of Environmental Health:


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General Comments

Violations

Critical Violations SHOWN in RED

NA=Not Applicable

NO=Not Observed

CDI=Corrected During Inspection

R=Repeat Violation

VR=Verification Required

Violation Item	Demerits	Violation Description	NA	NO	CDI	R	VR	Comments
6	0	Hands clean and properly washed	No	No	Yes	No	No	2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P - Observed a food employee turn faucet off with their bare hands after washing their hands. CDI by instruction.
13	0	Food separated and protected	No	No	Yes	No	No	3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Observed raw chicken stored above fish and beef in walk in cooler. Obesrved unwashed produce stored over ready to eat foods such as guacamole and pre-washed and prepared leafy greens on rack in walk in cooler. CDI, foods relocated for proper storage.
14	1.50	Food-contact surfaces: cleaned and sanitized	No	No	Yes	No	No	4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P - Observed several plastic containers, bowls and food contact surfaces stored as clean but heavy soil accumulation. CDI, equipment relocated for cleaning.
18	1.50	Proper cooling time and temperatures	No	No	Yes	No	No	3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P - Observed several soups, potatoes cooling in ice bath from night before but above 41 degrees F. See temperature observations above. CDI, items voluntarily discarded by PIC.
20	0	Proper cold holding temperatures	No	No	Yes	No	No	3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed lettuce cold held in lettuce holding unit at 44 degrees F. CDI, lettuce transferred to shallow pans to rapidly cool. Effective January 1st, 2019 all TCS foods shall be cold held at 41 degrees F and below. Per guidance from the State, no points to be deducted on 1st inspection under new regulatory requirements. Ensure all TCS foods now held at 41 degrees F and below.
21	3	Proper date marking and disposition	No	No	Yes	Yes	No	3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P - Observed 2 open container of milk not date marked at bar refrigerator. Repeat. Observed open pan of cut lettuce in unit but PIC not able to determine when it was prepared. CDI, foods voluntarily discarded by PIC. Repeat.
31	1	Proper cooling methods used; adequate equipment for temperature control	No	No	Yes	Yes	No	3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf - Observed covered containers of soups and bulk packages of mashed potatoos sitting in ice bath but product not stirred and foods were cooling overnight. CDI, foods voluntarily discarded and proper cooling methods discussed with PIC. Repeat.
41	0.50	In-use utensils: properly stored	No	No	No	Yes	No	3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed clean utensils stored in container collecting debris along line. Repeat. Observed single-service portioned containers being used as scoops in food containers along prep line.
42	0.50	Utensils, equipment and linens: properly stored, dried and handled	No	No	No	No	No	4-901.11 Equipment and Utensils, Air-Drying Required - C - Observed clean equipment being wet stacked along prep line and kitchen. 4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed clean linen stored on ground in outdoor storage unit. 4-803.11 Storage of Soiled Linens - C - Observed soiled towel stored on dish machine.
45	1	Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used	No	No	No	Yes	No	4-101.11 Food contact surfaces shall be made of safe materials. No odor, color or taste can migrate during multi-use. Materials shall be smooth, cleanable, durable and nonabsorbent. Observed several plastic bowls with heavy pitting and no longer easily cleanable. CDI, OPERATOR voluntarily discarded. Repeat.
53	0.50	Physical facilities installed, maintained and clean	No	No	No	No	No	6-201.13 Floor and Wall Junctures, Coved, and Enclosed or Sealed - C - Observed floor/canwash juncture in need of sealing.
54	0	Meets ventilation and lighting requirements; designated areas used	No	No	No	No	No	6-501.14 Cleaning Ventilation Systems, Nuisance and Discharge Prohibition - C - Observed dust accumulating on restroom ceiling vents.