CHILI'S GRILL & BAR, 7887 E CENTRAL, WICHITA, KS - Restaurant inspection findings and violations
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Violation code | Inspection Date | Violations | Type | Compliance |
|---|
- KDA_3_30211A1b - --REPEAT: There were two trays of raw steak directly above kegs of beer in the walk in cooler. COS- PIC moved the kegs to a different area.
- KDA_3_50116A2 - --REPEAT: There was a container of shredded cheese on an ice hold (that was water only) in the server station area that measured at 47F. The waitress stated the cheese was refilled approximately 1 hour prior. COS- the waitress placed the cheese on an ice for immediate cooling.
- KDA_4_20211A2 - --There were approximately 3-4 broken/cracked plastic food storage containers on the clean utensil shelf in the warewashing area. COS- PIC voluntarily discarded all broken containers.
- KDA_4_60111A - --REPEAT: There was old food debris along the food contact blade of the commercial opener. COS- employee moved to the dishwashing area for additional cleaning.
- KDA_4_70211 - --REPEAT: There was no measurable QT reading in the 3 vat sink in the bar for the lunch dishes (glassware). COS- PIC drained the sink and remixed solution to reclean dishes.
- KDA_4_90311B - --REPEAT: There were multiple metal and plastic food storage containers on the clean utensil shelf in the warewashing area stacked together wet. This does not allow for the containers to properly air dry.
- KDA_6_501111A - --REPEAT: There were two live cockroaches behind the make table next to the fryers on the main cook line. PIC provided paperwork of recent pest control visit, preventative treatment done on 10/20, 10/27 and 11/5.
- KDA_6_50112A - --There was approximately a 1/2 inch of standing water under the dump sink area of the server station. No obvious leaks are present. There was old food debris throughout the facility, along the walls, under the make table and inside the grouted areas of the tiles.
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11/09/2015 | 8 | Follow-up | Out |
- 3-302.11(A)(2) - --There were containers of raw chicken directly over containers of raw beef in the walk in cooler. COS- PIC adjusted the cooler shelves so that every species was stored according to the silo method.
- KDA_2_30114F - --The cook placed disposable glove over his already gloved hands to handle raw hamburger then removed the secondary disposable glove to grab two clean plates without changing gloves or handwashing properly. COS- educated staff on proper handwashing. The cook removed gloves and correctly washed his hands before donning new gloves.
- KDA_2_40211A - --There was a waitress with her down in the server station where RTE foods are exposed and there is make table and a steam table. COS- PIC had waitress restrain hair. There was a cook with a beard protruding from his face on the cook line. There was no restraint or beard guard provided.
- KDA_3_30211A1b - --There was a tray of raw steak directly above kegs of beer in the walk in cooler. COS- PIC moved the kegs to a different area.
- KDA_3_50116A2 - --There was a container of shredded cheese on an ice hold in the server station area that measured at 61F. The container was not completely submerged in the ice and was blocked by a secondary container. PIC stated the cheese had been out of the walk in cooler for approximately 1 hour. COS- PIC removed secondary container and created a correct ice bath to keep the containers fully submerged.
- KDA_4_60111A - --There was old food debris build up on the food contact blade of the commercial opener. COS- PIC moved the opener back to the warewashing area for additional cleaning. There were approximately 10 plastic food storage containers on the clean utensil shelf in the warewashing area with old date sticker residue along the sides. COS- PIC moved all containers back to the dishwasher for additional cleaning. There were approximately 2-3 plastic/metal food storage pans with old food debris along the sides stored on the clean utensil shelf in the warewashing area. COS- PIC moved all containers to the dishwasher for additional cleaning.
- KDA_4_60111C - --There was excess frost build up inside the door of the walk in freezer. PIC stated the heat strip along the seal was broken and being replaced. No food packages have been damaged.
- KDA_4_70211 - --The QT sanitizer in the bar 3 vat had no measurable chemical reading. Bartender stated the solution was made recently for initial dishes. COS- PIC remixed solution to 200ppm for dishes to be cleaned correctly.
- KDA_4_90311B - --There were multiple metal and plastic food storage containers on the clean utensil shelf in the warewashing area stacked together wet. This does not allow for the containers to properly air dry.
- KDA_6_20213B1 - --There is an insect light installed on the wall in the back prep area directly above the vegetable wash sink and prep counter.
- KDA_6_50111 - --There are holes in the wall in the dry storage area and in two separate areas in the server station area.
- KDA_6_501110B - --There was an employee purse stored directly on top of clean glasses in the bar area.
- KDA_6_501111A - --There were approximately 5 live cockroaches under the steam table closest to the fryer area on the cook line. There was a live cockroach on top of a container of RTE chips in the server station. There was another live cockroach behind the make table closest to the fryer. There is a pest control company contracted, paperwork provided stated last visit was 10/20.
- KDA_6_50112A - --There is old food debris, grease, dirt and cockroach excrement trails behind the make table next to the fryer and under the steam table by the fryer. There is mold build up on the wall in the dry storage area and under the 3 vat sink. There is grease debris in the dry food storage area. There are cockroach excrement trails on the cook line, in the prep area, in the dry storage area and in the server station area.
- KDA_7_20111B - --The soap dispenser is on the wall directly above single service gloves that have a holder on the wall. COS- PIC removed the glove holder from the wall and moved to a different area.
- KDA_Defacto - --chicken 210 (oven) steak 176 (grill) --shredded chicken 148 (steam table 1) black beans 142 (steam table 2) chicken 197 (hot hold station) beef for enchiladas 145 (steam table 3) mashed potatoes 172 (steam table 4) chicken soup 162 (steam table server station) fries 140 (hot lamp) --shredded lettuce 42 (make table 1) cooked tilapia 40 (reach in cooler 1) pico 39 (make table 2) diced tomatoes 37 (make table 3) cooked ribs 43 (reach in cooler 3) shredded cheese 43 (make table 4) raw chicken 37 (reach in cooler drawers) raw hamburger 39 (cold hold drawers under grill) raw beef 37 (cold hold drawers under grill) homemade ranch dressing 35 (make table 5) egg rolls 38 (reach in cooler 5) mixture for chicken tenders 38 (make table 6) cooked vegetables 39 (reach in cooler 6) pickle batter mixture 42 (ice hold by fryer) sliced tomatoes 40 (upright reach in cooler prep area) cooked wings 40 (walk in cooler) milk 38.9 (ice hold bar area) --The Chlorine in the dishwasher measured at 100ppm, Chlorine test strips were provided. --There was a tray of cooked onions cooling in the walk in cooler that measured at 129F upon inspector arrival and remeasured at 70F one hour later. --There was an opened half gallon of milk on an ice hold in the bar area without any date marking. PIC stated the milk was opened yesterday 10/26 in the evening. Educated staff on date marking requirements. --Wiping cloth QT measured at 200ppm on cook line and in prep area, QT test strips were provided.
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10/27/2015 | 16 | Complaint | Out |
| Details not available. | 02/18/2015 | | | |
| Details not available. | 02/11/2014 | | | |
Violation descriptions:
- 3-302.11(A)(2) - Cross contamination by Raw Animal FOOD type - FOOD shall be protected from cross contamination by separating types of Raw animal FOODS from each other such as beef, FISH, lamb, pork, and POULTRY during storage, preparation, holding, and display by: using separate equipment for each type- arranging each type of FOOD IN equipment so that cross contamination of one type with another is prevented- or, preparing each type of FOOD at different times or IN separate areas
- KDA_2_30114F - Wash Hands (Prevent Cross Contamination) FOOD EMPLOYEES shall clean their hands and exposed portions of their arms as specified under § 2-301.12 immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES and during FOOD preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks
- KDA_2_40211A - Hair restraints - Except for FOOD EMPLOYEES such as counter staff who only serve BEVERAGES and wrapped or PACKAGED FOODS, hostesses, and wait staff if they present a minimal RISK of contaminating exposed FOOD- clean EQUIPMENT, UTENSILS, and LINENS- and unwrapped SINGLE-SERVICE and SINGLEUSE ARTICLES, FOOD EMPLOYEES shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed FOOD- clean EQUIPMENT, UTENSILS, and LINENS- and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES.
- KDA_3_50116A2 - PHF/TCS Cold Holding - POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be maintained at 5°C (41°F) or less.
- KDA_4_20211A2 - FCS (Imperfections) Multiuse FOOD-Contact SURFACES shall be free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections.
- KDA_4_60111A - Food Contact Clean to Sight and Touch - EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch.
- KDA_4_60111C - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris.
- KDA_4_70211 - Sanitizing Before Use, After Cleaning - UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning.
- KDA_4_90311B - Clean EQUIPMENT and UTENSILS shall be stored as specified under ¶ (A) of this section and shall be stored: In a self-draining position that allows air drying- and, Covered or inverted.
- KDA_6_20213B1 - Insect control devices shall be installed so that the devices are not located over a FOOD preparation area.
- KDA_6_50111 - PHYSICAL FACILITIES shall be maintained in good repair.
- KDA_6_501110B - Lockers or other suitable facilities shall be used for the orderly storage of EMPLOYEE clothing and other possessions.
- KDA_6_501111A - Pests (Prohibited) the PREMISES shall be maintained free of insects, rodents, and other pests.
- KDA_6_50112A - PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
- KDA_7_20111B - Chemical storage (not above FOOD, etc.) POISONOUS or TOXIC MATERIALS shall be stored so they cannot contaminate FOOD, equipment, UTENSILS, LINENS, and single-service and SINGLEUSE ARTICLES by locating the POISONOUS or TOXIC MATERIALS IN an area that is not above FOOD, equipment, UTENSILS, LINENS, and single-service or single-use ARTICLES.
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