- KDA_Defacto - --Dish area hand washing sink 103.7 --In kitchen, black beans 154.6, --make table shredded cheese 40.5, Pico sauce 34.2 chicken breast 40.9, cooler by grill shredded cheese 41.1, sliced tomato 38.4, lettuce 41.7, diced tomatoes 38.4, lettuce 41.7, eastern make table shredded cheese 39.0, lettuce 33.0, chili shrimp 41.2, tilapia 41.3, walk in cooler, salsa 41.2, sliced tomato 34.2, pasta 42.9, tilapia 41.6, frozen foods ok.
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11/24/2015 | 1 | Follow-up | In |
- 3-302.11(A)(2) - --This is not cited as a violation: [raw beef] was stored above [Raw chicken] in meat drawers under grill. Recommend using the silo method to separate different types of raw animal foods such as beef, fish (including shellfish) lamb, pork, and poultry. Please be aware that raw fish, including shell fish, pose a high risk for allergen cross contact and must be stored so it can’t contact other foods.
- KDA_2_30114G - --In kitchen, employee placed special raw meat mitten over gloves handled raw meat then touched the raw meet mitten with the other gloved hand. The employee then handled ready to eat cornbread without changing gloves and washing hands. COS-Employee washed hands and discarded cornbread to correct. Raw meat mitten can be used as long as it is removed without being touched by gloved or bare hands.
- KDA_3_30211A1a - --In kitchen, east reach in cooler, raw shrimp stored over ready to eat cilantro and carrots. COS-manager chose to relocate shrimp.
- KDA_3_30414D - --In kitchen, on grill line, sanitizer solution at 200ppm Quaternary ammonia is dirty with food. COS-Manager had employee change solution to clean solution.
- KDA_3_50116A1 - --In grill area, in hot holding warmer, grilled chicken 113.3. COS-manager chose to discard VD,
- KDA_3_50116A2 - --In make table drawers by grill, sliced turkey 53.5 for less than 3 hours. COS-Manager chose to have employee place sliced turkey on ice to correct.
- KDA_4_50111B - --In kitchen grill area, make table between grill and oven bottom drawer not completely closing.
- KDA_4_60111A - --On clean dish shelf above grill and wait station, 10 white plates dirty with stuck on food. COS-Manager removed plates to dish area for cleaning. In back kitchen, under food preparation table, 5 plastic containers stacked as clean with un-removed adhesive labels making touching food contact surfaces. COS-Manager removed for cleaning. In dish area, 6 plastic containers on clean drying rack with adhesive labels contacting clean food contact surfaces. COS-manager to have employees re-clean plastic pans.
- KDA_4_90311B - --In back kitchen, plastic containers stored under food preparation table stacked wet after washing.
- KDA_5_20212A - --In dish area, hand washing sink 71.6. COS-manager chose to adjust sink to 100.9 to correct.
- KDA_Defacto - --At bar 3 compartment sink, sanitizer under 150ppm quaternary ammonia using a QT-44 test strip. Manufacturer instructions allow from 150-400ppm sanitizer. COS-Facility not doing dishes at time of inspection so manager had solution changed to between 150 and 400ppm. (parts per million) dish washer 100ppm chlorine --cooked burger bites off grill 170.6, out of roller grill cooked shrimp 154.6 --Grill line, gravy 148.2, prime rib 146.2, chicken breast 146.1, Alfredo sauce 155.8, rice 158.8, pulled chicken 140.7, pork 148.2 --Walk in cooler, short ribs 35.6, corn 41.0, steak raw, 39.6, cooked ribs 38.6, macaroni and cheese 31.4, diced tomato 39.8, lettuce 42.7, ranch dressing 41.4, wait station salsa 36.7, frozen foods ok, grill line, steak 40.3, raw chicken 39.6, eastern reach in cooler, Pico sauce 41.4, main make table, pico sauce 36.9, lettuce 37.7, south western macaroni and cheese 39.6, wings 40.1, prime rib mix 40.2, ribs 41.6, frozen foods ok,
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11/09/2015 | 11 | Regular | Out |
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