Chili's Bar And Grill, 12571 Jefferson Ave, Newport News, VA 23602 - Full Service Restaurant inspection findings and violations

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Business Info

Restaurant: Chili's Bar and Grill
Address: 12571 Jefferson Ave, Newport News, VA 23602
Type: Full Service Restaurant
Phone: 757 833-6012
Total inspections: 4
Last inspection: 02/01/2016
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Inspection findings

Inspection date

Type
Permit Re-issued
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
    Observation: Units by grill and oven were not cold holding temperatures properly
    Correction: Items were placed on ice and brought to proper temperatures while waiting for units to be fixed
02/01/2016Routine
permit issued
No violation noted during this evaluation.		07/29/2014Risk Factor
Training with district standardization officer(CCP & MH)
No violation noted during this evaluation.		07/29/2013Training
Permit Issued
  • Critical: Hands - When to Wash* (corrected on site)
    Observation: A food employee (dishwasher) failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
    Correction: Instruct food employees to clean their hands and exposed portions of their arms 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 task.
  • Utensils - In-Use - Between-Use Storage (corrected on site)
    Observation: Dispensing utensils improperly stored between uses. Ice cream dipper in well without running water.
    Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
07/25/2013Routine

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