6: Observed employee with gloves on, checking his phone with foot propped up across from grill. Employee went back to cooking without changing gloves or washing hands. Discussed with pic. Discussed implementing a Food Safety Plan (FEP) in order to obtain active managerial control over repeated priority item violation. Advised operator I was available to assist with developing the FSP.
8: No hand towels at hand sink near startion 3. Pic provided hand towels to hand sink. Hand sink is not working where dish machine is located. Provide hand sink to work properly or request to only use hand sink at the beginning of the cook line.
19: Fried chicken fingers, egg rolls, and chicken nuggets below 135°F. Embargoed food. Discussed implementing a Food Safety Plan (FEP) in order to obtain active managerial control over repeated priority item violations. Advised operator I was available to assist with developing the FSP.
26: 2 chemical spray bottles with yellow liquid inside not labeled. 2 chemical spray bottle stored near expo line and food contact surfaces.
37: Employee water bottle with seal broken stored beside make line. Employee drink stored above make line in cook area.
41: Knife stored between top lid of make line and make line.
56: Most recent inspection report not posted.
Additional Comments
Complaint there was a large rat in the dining room. At the time of inspection no rodents or rodent dropping s were observed. Ecolab is treating facility for rodents and treated establishment today for rodents. Provided applicable fact sheets to operator regarding observed priority item violations. C01474@chilis.com
Observations
IN
1 Person in charge present, demonstrates knowledge, and performs duties
Compliant
Observations
IN
2 Management awareness, policy present
Compliant
Observations
IN
3 Proper use of reporting, restriction & exclusion
Compliant
Observations
IN
4 Proper eating, tasting, drinking, or tobacco use
Compliant
Observations
IN
5 No discharge from eyes, nose, and mouth
Compliant
Observations
OUT
6 Hands clean and properly washed
COSRepeat
Observations
IN
7 No bare hand contact with ready-to-eat foods or approved alternate method properly followed
Compliant
Observations
OUT
8 Handwashing sinks properly supplied and adequate
Observations
IN
9 Food obtained from an approved source
Compliant
Observations
NO
10 Food received at proper temperature
Compliant
Observations
IN
11 Food in good condition, safe, and unadulterated
Compliant
Observations
NA
12 Required records available: shell stock tags, parasite destruction
Compliant
Observations
IN
13 Food separated and protected
Compliant
Observations
IN
14 Food-contact surfaces: cleaned and sanitized
Compliant
Observations
IN
15 Proper disposition of unsafe food, returned food not reserved
Compliant
Observations
IN
16 Proper cooking time and temperatures
Compliant
Observations
NO
17 Proper reheating procedures for hot holding
Compliant
Observations
IN
18 Proper cooling time and temperature
Compliant
Observations
OUT
19 Proper hot holding temperatures
COSRepeat
Observations
IN
20 Proper cold holding temperatures
Compliant
Observations
IN
21 Proper date marking and disposition
Compliant
Observations
NA
22 Time as a public health control: procedures and records
Compliant
Observations
IN
23 Consumer advisory provided for raw and undercooked food
Compliant
Observations
NA
24 Pasteurized foods used; prohibited foods not offered
Compliant
Observations
NA
25 Food additives: approved and properly used
Compliant
Observations
OUT
26 Toxic substances properly identified, stored, used
COS
Observations
NA
27 Compliance with variance, specialized process, and HACCP plan
Compliant
Observations
OUT
37 Contamination prevented during food preparation, storage and display
