| No violation noted during this evaluation. | 08/28/2014 | Routine |
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CAN OPENER BASE IS HEAVILY SOILED FROM AN ACCUMULATION OF FOOD DEBRIS.
Location: Kitchen
Equipment: Can opener
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. REPAIR COVE MOLDING NEAR THE HAND SINK IN THE BACK KITCHEN AREA. 2. REPAIR THE TILE AND COVE MOLDING IN THE DRY STORAGE AREA. HAVE FLOOR TILE AND COVE MOLDING REPAIRED.
Location: Kitchen
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. REPAIR COVE MOLDING NEAR THE HAND SINK IN THE BACK KITCHEN AREA. 2. REPAIR THE TILE AND COVE MOLDING IN THE DRY STORAGE AREA. HAVE FLOOR TILE AND COVE MOLDING REPAIRED.
Location: Dry storage
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: WALL BEHIND THE THREMOLIZER IS SOILED. KEEP WALL CLEAN TO SIGHT AND TOUCH.
Location: Kitchen (back)
- Warewashing equipment cleaning (corrected)
Warewashing equipment not cleaned at appropriate intervals.
Correction: Clean warewash equipment appropriate intervals.
Comments: WARE WASH EQUIPMENT IS HEAVILY SOILED. PLEASE CLEAN THE UNDERSIDE OF THE EQUIPMENT. CLEAN AS OFTER AS NECESSARY TO KEEP EQUIPMENT CLEAN.
Location: Dish machine area
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: KITCHEN EQUIPMENT SOILED FROM DUST, FOOD DEBRIS, AND GREASE RESIDUE. KEEP KITCHEN EQUIPMENT CLEAN TO SIGHT AND TOUCH THROUGHT OUT THE KITCHEN.
Location: Kitchen
|
03/17/2014 | Recheck |
- Food contact surface(s) soiled (corrected on site)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CAN OPENER BASE IS HEAVILY SOILED FROM AN ACCUMULATION OF FOOD DEBRIS.
Location: Kitchen
Equipment: Can opener
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. REPAIR COVE MOLDING NEAR THE HAND SINK IN THE BACK KITCHEN AREA. 2. REPAIR THE TILE AND COVE MOLDING IN THE DRY STORAGE AREA. HAVE FLOOR TILE AND COVE MOLDING REPAIRED.
Location: Kitchen
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. REPAIR COVE MOLDING NEAR THE HAND SINK IN THE BACK KITCHEN AREA. 2. REPAIR THE TILE AND COVE MOLDING IN THE DRY STORAGE AREA. HAVE FLOOR TILE AND COVE MOLDING REPAIRED.
Location: Dry storage
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: WALL BEHIND THE THREMOLIZER IS SOILED. KEEP WALL CLEAN TO SIGHT AND TOUCH.
Location: Kitchen (back)
- Warewashing equipment cleaning
Warewashing equipment not cleaned at appropriate intervals.
Correction: Clean warewash equipment appropriate intervals.
Comments: WARE WASH EQUIPMENT IS HEAVILY SOILED. PLEASE CLEAN THE UNDERSIDE OF THE EQUIPMENT. CLEAN AS OFTER AS NECESSARY TO KEEP EQUIPMENT CLEAN.
Location: Dish machine area
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: KITCHEN EQUIPMENT SOILED FROM DUST, FOOD DEBRIS, AND GREASE RESIDUE. KEEP KITCHEN EQUIPMENT CLEAN TO SIGHT AND TOUCH THROUGHT OUT THE KITCHEN.
Location: Kitchen
|
03/10/2014 | Routine |
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: FRIER HOOD LIGHT IS OUT. REPLACE HOOD LIGHT.
Location: Kitchen
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. FLOOR SOILED FROM GREASE, WATER AND FOOD DEBRIS. PLEASE CLEAN MORE FREQUENTLY.2. THE WALL NEAR THE SALSA STATION IS SOILED FROM FOOD DEBRIS.
Location: Kitchen
- Walls, floors, etc/soiled (corrected on site)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. FLOOR SOILED FROM GREASE, WATER AND FOOD DEBRIS. PLEASE CLEAN MORE FREQUENTLY.2. THE WALL NEAR THE SALSA STATION IS SOILED FROM FOOD DEBRIS.
Location: Wait staff area
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. PLEASE CLEAN THE UNDER SIDE OF THE HEAT LAMP AND PAST OUT EQUIPMENT ON THE COOKS LINE2. CLEAN THE ATTACHED RACK AT THE FRENCH FRIE SLIDE.3. THE TOP OF THE DISH MACHINE IS SOILED PLEASE KEEP THIS AREA CLEAN.4. THE UNDER SIDE OF THE STAINLESS STEEL SHELVING HEAVILY SOILED IN THE DISH MACHINE AREA
Location: Cook line
Equipment: -
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. PLEASE CLEAN THE UNDER SIDE OF THE HEAT LAMP AND PAST OUT EQUIPMENT ON THE COOKS LINE2. CLEAN THE ATTACHED RACK AT THE FRENCH FRIE SLIDE.3. THE TOP OF THE DISH MACHINE IS SOILED PLEASE KEEP THIS AREA CLEAN.4. THE UNDER SIDE OF THE STAINLESS STEEL SHELVING HEAVILY SOILED IN THE DISH MACHINE AREA
Location: Cook line
Equipment: -
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. PLEASE CLEAN THE UNDER SIDE OF THE HEAT LAMP AND PAST OUT EQUIPMENT ON THE COOKS LINE2. CLEAN THE ATTACHED RACK AT THE FRENCH FRIE SLIDE.3. THE TOP OF THE DISH MACHINE IS SOILED PLEASE KEEP THIS AREA CLEAN.4. THE UNDER SIDE OF THE STAINLESS STEEL SHELVING HEAVILY SOILED IN THE DISH MACHINE AREA
Location: Dish machine area
Equipment: Dishmachine
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. PLEASE CLEAN THE UNDER SIDE OF THE HEAT LAMP AND PAST OUT EQUIPMENT ON THE COOKS LINE2. CLEAN THE ATTACHED RACK AT THE FRENCH FRIE SLIDE.3. THE TOP OF THE DISH MACHINE IS SOILED PLEASE KEEP THIS AREA CLEAN.4. THE UNDER SIDE OF THE STAINLESS STEEL SHELVING HEAVILY SOILED IN THE DISH MACHINE AREA
Location: Dish machine area
Equipment: Metal shelving
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. BREAD RACK SOILED FROM A N ACCUMULATION. 2. BEER DRAIN RACK IS SOILED. PLEASE CLEAN MORE FREQUENTLY.
Location: Cook line
Equipment: Prep table
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. BREAD RACK SOILED FROM A N ACCUMULATION. 2. BEER DRAIN RACK IS SOILED. PLEASE CLEAN MORE FREQUENTLY.
Location: Bar
- In use utensil storage (corrected on site)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: DIPPING WELL WATER AND METAL CONTAINER WERE SOILED. PLEASE KEEP EQUIPMENT CLEAN.
Location: Kitchen
Equipment: Dipper well
|
10/29/2013 | Recheck |
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: FRIER HOOD LIGHT IS OUT. REPLACE HOOD LIGHT.
Location: Kitchen
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. FLOOR SOILED FROM GREASE, WATER AND FOOD DEBRIS. PLEASE CLEAN MORE FREQUENTLY.2. THE WALL NEAR THE SALSA STATION IS SOILED FROM FOOD DEBRIS.
Location: Kitchen
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. FLOOR SOILED FROM GREASE, WATER AND FOOD DEBRIS. PLEASE CLEAN MORE FREQUENTLY.2. THE WALL NEAR THE SALSA STATION IS SOILED FROM FOOD DEBRIS.
Location: Wait staff area
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. PLEASE CLEAN THE UNDER SIDE OF THE HEAT LAMP AND PAST OUT EQUIPMENT ON THE COOKS LINE2. CLEAN THE ATTACHED RACK AT THE FRENCH FRIE SLIDE.3. THE TOP OF THE DISH MACHINE IS SOILED PLEASE KEEP THIS AREA CLEAN.4. THE UNDER SIDE OF THE STAINLESS STEEL SHELVING HEAVILY SOILED IN THE DISH MACHINE AREA
Location: Cook line
Equipment: -
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. PLEASE CLEAN THE UNDER SIDE OF THE HEAT LAMP AND PAST OUT EQUIPMENT ON THE COOKS LINE2. CLEAN THE ATTACHED RACK AT THE FRENCH FRIE SLIDE.3. THE TOP OF THE DISH MACHINE IS SOILED PLEASE KEEP THIS AREA CLEAN.4. THE UNDER SIDE OF THE STAINLESS STEEL SHELVING HEAVILY SOILED IN THE DISH MACHINE AREA
Location: Cook line
Equipment: -
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. PLEASE CLEAN THE UNDER SIDE OF THE HEAT LAMP AND PAST OUT EQUIPMENT ON THE COOKS LINE2. CLEAN THE ATTACHED RACK AT THE FRENCH FRIE SLIDE.3. THE TOP OF THE DISH MACHINE IS SOILED PLEASE KEEP THIS AREA CLEAN.4. THE UNDER SIDE OF THE STAINLESS STEEL SHELVING HEAVILY SOILED IN THE DISH MACHINE AREA
Location: Dish machine area
Equipment: Dishmachine
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. PLEASE CLEAN THE UNDER SIDE OF THE HEAT LAMP AND PAST OUT EQUIPMENT ON THE COOKS LINE2. CLEAN THE ATTACHED RACK AT THE FRENCH FRIE SLIDE.3. THE TOP OF THE DISH MACHINE IS SOILED PLEASE KEEP THIS AREA CLEAN.4. THE UNDER SIDE OF THE STAINLESS STEEL SHELVING HEAVILY SOILED IN THE DISH MACHINE AREA
Location: Dish machine area
Equipment: Metal shelving
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. BREAD RACK SOILED FROM A N ACCUMULATION. 2. BEER DRAIN RACK IS SOILED. PLEASE CLEAN MORE FREQUENTLY.
Location: Cook line
Equipment: Prep table
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. BREAD RACK SOILED FROM A N ACCUMULATION. 2. BEER DRAIN RACK IS SOILED. PLEASE CLEAN MORE FREQUENTLY.
Location: Bar
- In use utensil storage
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: DIPPING WELL WATER AND METAL CONTAINER WERE SOILED. PLEASE KEEP EQUIPMENT CLEAN.
Location: Kitchen
Equipment: Dipper well
|
10/21/2013 | Routine |
| No violation noted during this evaluation. | 06/17/2013 | Routine |
- Ventilation provided
Insufficient capacity and/or no mechanical ventilation provided.
Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
Comments: CLEAN REMOVABLE HOOD VENTS MORE FREQUENTLY.
Location: Cook line
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: DEFROST WALK IN FREEZER.
Location: Kitchen
Equipment: Walk in freezer
|
02/14/2013 | Routine |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: Sauses, cooked peppers and onions, cut produce etc was not at the proper temperature. Ice and have equipment repaired. cos Skiles electric and mechanical made repair to cooler equipment.
Location: Cook line
Equipment: Cold top
- Lighting intensity (corrected on site)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: Hood Light Out
Location: Cook line
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: Hood vents were soiled.
Location: Kitchen (back)
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: Hood vents were soiled.
Location: Cook line
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Location: Cook line
Equipment: Cold top
|
10/15/2012 | Routine |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: Ice meat in the cooler drawer until equipment setting are adjusted. COS
Location: Cook line
Equipment: Cooler drawers
- Equipment repair (corrected on site)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Please have defrost setting adjusted on the cooler drawer in the cook line area. COS2. Please have the paper towel dispenser repaired.
Location: Cook line
Equipment: Cooler drawers
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Please have defrost setting adjusted on the cooler drawer in the cook line area. COS2. Please have the paper towel dispenser repaired.
Location: Kitchen (back)
Equipment: Hand sink
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: Clean and sanitize metal shelving and heat lamps in front kitchen area more frequently.
Location: Kitchen (front)
Equipment: -
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Kitchen (back)
Equipment: Hand sink
|
06/05/2012 | Routine |
- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: Salad dresssing. Discard COS
Location: Cook line
Equipment: Cold top
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. Dish machine was soiled with an accumulation of food debris.2. Spill plate on the Rita machine was soiled
Location: Kitchen
Equipment: Dishmachine
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. Dish machine was soiled with an accumulation of food debris.2. Spill plate on the Rita machine was soiled
Location: Bar
|
02/14/2012 | Routine |
Restaurant representatives - add corrected or new information about CHILI'S GRILL & BAR#322, 3960 E 82ND ST, Indianapolis, IN »