Inspection Management System
Premise Information
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NameCHILI'S GRILL & BAR #175 Rules Governing Inspection Scores.
Address2521 SARDIS RD N Restaurants: 
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 Day Care and Adult Care: 
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Swimming Pool Rules: 
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Premise Type1 - RestaurantMobile Food Units, Push carts, Tattoo Parlors: 
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CountyMecklenburgResidential Care and Local Confinement: 
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Inspection Date 2/23/2022 
Final Score @ Grade
73.50 C
NC Department of Environmental Health: 
General CommentsFacility has added ghost kitchen concept - Maggiano’s Italian Classics. Facility is serving: chicken Parmesan, Alfredo, marinara, pasta, cheese ravioli, meatballs, Italian sausage, baked crab and shrimp Alfredo, baked penne, fettuccine Alfredo, Italian salad, mozzarella marinara, Cesar salad, kids pasta, broccoli, breadsticks, mac and cheese, and a variety of hand pies. Ghost kitchen concept being reviewed by the local health department and is not yet approved. new items include: Italian sausage, meatballs (come frozen), crab (canned), cheese ravioli.
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 NANOCDIRVRComments
1 1 PIC Present, demonstrates knowledge, & performs duties No No Yes Yes No 2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf A Food Safety Checklist can be found at: along with for more food safety information related to PIC Duties, Training, and managing food safety. Observed lack of oversight throughout the kitchen as evidenced by improper hot and cold holding temperatures, improper date marking, and availability of stocked hand sinks. Manager is a certified food protection manager and has knowledge of food safety practices, however, this has not been well communicated to the staff. Manager is new to the store and is still implementing changes. Staff on site were educated today during inspection. EHS recommends holding staff meeting and conducting food safety meeting with regular EHS to discuss food safety practices. - REPEAT -
5 0.50 Procedures for responding to vomiting & diarrheal events No No Yes Yes No 2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: Observed no written vomit and diarrheal plan available at facility. Facility’s as emailed plan with verification of receipt last inspection. CDI - PIC was provided with vomit and diarrheal plan. - REPEAT - 0.5 -
6 1 Proper eating, tasting, drinking or tobacco use No No Yes Yes No 2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed employee drink stored on cutting board at cook line. CDI - Drink moved. - REPEAT - 1 -
10 2 Handwashing sinks supplied & accessible No No Yes Yes No 6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap dispensing at handsink. CDI - PIC provided hand soap. -REPEAT - 2 -
16 1.50 Food-contact surfaces: cleaned & sanitized No No Yes No No 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: or view our training videos at the following weblinks: Sanitizing Solutions - , How to Test Sanitizer , and Cleaning and Sanitizing Food Contact Surfaces . Observed cutting board stored as clean with food debris present. Observed scoop stored with dried food debris present. CDI - Items moved to dish machine to be washed, rinsed, and sanitized. - 1.5 -
21 3 Proper hot holding temperatures No No Yes Yes No 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P For more information please visit: or view our training videos at the following weblinks: What are TCS Foods and Safe Food Temperatures . Observed wings and egg rolls hot holding below 135F (see temp chart). CDI - Items rapidly reheated to 165F before being placed back into hot holding. - REPEAT - 3 -
22 3 Proper cold holding temperatures No No Yes Yes No 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: or view our training videos at the following weblinks: What are TCS Foods and Safe Food Temperatures . Observed turkey, chicken, and pepperoni cold holding in middle unit at 50F. Prep top lid was open, and food items had been placed in recently. Ambient temperature reading 40F. CDI - Ice was added to items to rapidly cool them. Observed ribs cold holding in unit at 47F. Other foods in unit reading 41F. Observed milk, salsa, and ranch held in prep top art 50. PIC states unit is broken and items are on ice baths. TPHC filled out to hold items on TPHC until unit is repaired. CDI - Ribs discarded. - REPEAT - 3 -
23 1.50 Proper date marking & disposition No No Yes No No 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information please visit: or view our training videos at the following weblinks: What are TCS Foods and Date Marking Food Safely . Observed salads prepped yesterday morning without dates marked. CDI - Dates marked. - 1.5 -
28 1 Toxic substances properly identified stored & used No No Yes No No 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed bottle of steel cleaner above napkins in dry storage at bar. CDI - Steel cleaner removed. - 1 -
33 0.50 Proper cooling methods used; adequate equipment for temperature control No No Yes No 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 For more information please visit: or view our training videos at the following weblinks: What are TCS Foods and Cooling Food Safely . Observed penne & onions and peppers cooling inside of prep units. Items had around 30 minutes left of cooling time and were reading between 48-50F. CDI - Items moved to walk in cooler to rapidly cool. - 0.5 -
35 0 Approved thawing methods used No No Yes No No 3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed reduced oxygen packaged fish thawing fully packaged in walk in cooler. EHS discussed need to cut open/remove reduced oxygen packaged fish from packaging while thawing. - 0 -
38 1 Insects & rodents not present; no unauthorized animals No No No No No 6-501.111 Keep the premises free of insects, rodents, and other pests. EHS observed few cockroaches throughout facility. - 1 - *Most were spotted behind conveyor grill. Heavy build up of food debris and grease. This area needs to be cleaned thoroughly to protect against pest and insect harborage.
39 1 Contamination prevented during food preparation, storage & display No No No No No 3-305.11 Store food in a clean, dry location, not exposed to contamination.  Keep at least 6 inches above the floor. Observed containers of pickles stored on floor in walk in cooler. Maintain items off of floor. - 1 -
40 0.50 Personal cleanliness No No No No No 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee prepping food items with watch on. - 0.5 -
41 0.50 Wiping cloths: properly used & stored No No No No No 3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed few wet wiping cloths stored on cutting boards throughout inspection. Maintain items in sanitizer solution. - 0.5 -
42 0 Washing fruits & vegetables No No No No No 3-302.15 Wash fruits and vegetables prior to use. Observed avocados with stickers present. Be sure to wash all fruits and vegetables and remove stickers prior to use. - 0 -
43 1 In-use utensils: properly stored No No Yes Yes No 3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed scoop stored with handle touching cheese. Observed plastic scoop stored inside of sauce container in walk in cooler. CDI - Scoops removed - REPEAT - 1 -
44 1 Utensils, equipment & linens: properly stored, dried & handled No No No Yes No 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal pans wet stacked at dish drying station. - REPEAT - 1 -
47 1 Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used No No Yes Yes No 4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed containers with melted, not smooth areas. Observed few plastic containers with cracks. CDI - Some items discarded. EHS recommends PIC to go through all containers and toss any that have cracks, chips, or not smooth areas unable to properly washed, rinsed, and sanitized. - REPEAT - 1 -
48 0.50 Warewashing facilities: installed, maintained & used; test strips No No No Yes Yes 4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf Observed no max/min thermometer capable of measuring high temperature dish machine. a VR will occur no later than 3/5/2022 to ensure thermometer has been purchased. - REPEAT - 0.5 -
49 1 Non-food contact surfaces clean No No No Yes No 4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. 4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed significant food debris present inside of all reach in units. Observed sticky buildup on outside of equipment on cook line. Observed encrusted grease present on outside of grill. Facility is in need of deep clean. - REPEAT - 1 -
51 2 Plumbing installed; proper backflow devices No No No Yes No 5-205.15 Maintain a plumbing system in good repair. Observed hand sink at server area near microwave with no cold water. Cold water does not dispense. Hot water reading a minimum of 123F. The sink is unusable for hand washing due to a potential burn hazard. Repair sink to provide cold water so that hand washing can be done safely. - REPEAT - 2 -
55 1 Physical facilities installed, maintained & clean No No No Yes No 6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed missing grout between new tiles in kitchen area. Observed floor damage to bar area in need of repair. These gaps are holding water. * Facility has repaired tiles in kitchen but needs to repair grout so that same problem doesn’t happen again * - REPEAT - 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed significant encrusted food debris on floor/wall junction behind conveyor grill. Clean as needed to protect against buildup and pest/insect harborage. 6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed unused equipment stored outside of facility in caged area. Discard as needed if not in use. - REPEAT - - 1 -
56 1 Meets ventilation & lighting requirements; designated areas used No No No Yes No 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee jacket stored above margarita machine at bar area. - REPEAT - 1 -