Designated areas for employees use of designated areas by employees
Storage and maintenance of wet and dry wiping cloths Observed wet wiping towels on prep surfaces in the kitchen area.
Foods are cooled using appropriate methods Observed that pasta was portioned in plastic bags and stacked in a plastic container with another plastic container of portioned bags. Observed condensation on the bags indicating that the product was not 41*F or below. Pasta was between 48*F -59*F. Pasta was removed from the portioned bags and placed in a container of ice and water and returned to walk-in cooler.
When to wash Observed the dish personnel working on both sides of the machine without washing their hands.
Roasts held at a temperature of 130°F or above Observed container of sliced turkey in the prep table that was above 41*F. The turkey bags on top of the container were removed and the bags at the bottom of the container were 41*F. PIC states that the container was filled above the standard set up. Corrected at time of inspection
Bare hand contact with ready to eat foods Observed foodhandler touching cooked noodles without a barrier. Foodhandler was instructed to wash their hands and to put gloves on while handling ready to eat foods.
Hand and arm jewelry prohibition Observed foodhandler wearing a watch on their wrist.
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