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Business Info

Restaurant: Chili's Grill and Bar
Address: 1229 Corporate Center Drive, Oconomowoc, WI 53066
Phone: (262) 567-4233
Total inspections: 3
Last inspection: Sep 24, 2010

Score
(the higher the better)
100

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Violation descriptions and comments

Low temperature dish machine, 200+ppm Ecolab chlorine sanitizer + food prep sink (air gapped) + 3-compartment sink (NSU), Ecolab quat 146
sanitizer, 300ppm + multiple hand wash sinks + mop/utility sink.
Bar has 4-compartment sink, 300ppm, Ecolab quat sanitizer + sep. hand wash sink.
Temperatures recorded during inspection:
Single door prep cooler: 40f
2-door prep cooler: 36f
Ice cream freezer: 3f
3-door cooler: 35f, top- egg 33f
Drawer coolers: ribs 41f
Potato soup: 176f
Mashed potatoes: 189f
3-door cooler: 36f, top- cooked apples 37f
RAw meat ocoler: 38f
2-door prep cooler: 38f
Single door cooler: 39f
Single door cooler: 38f
Upright freezer: (-)10f
Walk-in cooler: 34f
Walk-in freezer: (-)4f
Broccoli cheese soup: 152f
Enchilda/tortilla soup: 163f, 183f
Expo coolers: 35f, 31f
Beer cooler: 30f, 32f
* Be sure containers that are in ill repair or stained are discarded.
* No violations recorded during inspection.

**CDC Risk Factor Violation 06 C**: 2-301.14 When to Wash.C
An employee was observed repeatedly wiping gloves on his smock on food preparatory line without removing gloves/washing hands. Informed
employee to wash hands remove and dispose of gloves after touching soiled articles of clothing, wash hands, and put on a new set of gloves.
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:
(A) After touching bare human body parts other than clean hands and clean, exposed portions
of arms;
(B) After using the toilet room;
(C) After caring for or handling SERVICE ANIMALS or aquatic animals as specified in ¶
2-403.11(B);
(D) Except as specified in ¶ 2-401.11(B), after coughing, sneezing, using a handkerchief or
disposable tissue, using tobacco, eating, or drinking;
(E) After handling soiled EQUIPMENT or UTENSILS;
(F) During FOOD PREPARATION, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks;
(G) When switching between working with raw FOOD and working with READY-TO-EAT FOOD;
(H) Before putting on gloves for working with FOOD; and
(I) After engaging in other activities that contaminate the hands.
**CDC Risk Factor Violation 08 C** : 5-205.11 Using a Handsink.
Chips were being placed in front of the handwash sink rendering the sink inaccessible without moving the chip bay and stand. The chip bay and
stand were moved during the inspection.
(A) A handsink shall be maintained so that it is accessible at all times for FOOD EMPLOYEEs
use.
(B) A handsink may not be used for purposes other than handwashing except as specified
in § 2-301.15.
(C) An automatic handwashing facility shall be used in accordance with manufacturer’s
instructions.
Violation 39 A: 3-304.14 Wiping Cloths and Working Containers, Use Limitation.
Wet wiping clothes were found being stored in containers with insufficient sanitizer, low overall liquid level, and with visible food debris in
bucket. Buckets had hot water and sanitizer added during the inspection. The food manager states that he will inform the employees of
requirements to keep only clean clothes in a sanitizing solution at a concentration of at least 200 ppm quaternary ammonium at a liquid level
sufficient to submerge all of the cloths in use.
(A) Cloths that are in use for wiping FOOD spills shall be used for no other purpose.
(B) Cloths used for wiping FOOD spills shall be:
(1) Dry and used for wiping FOOD spills from TABLEWARE and carry-out containers; or
(2) Wet and cleaned as specified under ¶ 4-802.11(D), stored in a chemical SANITIZER
at a concentration specified in § 4-501.114, and used for wiping spills from FOOD-CONTACT
and nonFOOD-CONTACT SURFACES of EQUIPMENT.
(C) Dry or wet cloths that are used with raw animal FOODS shall be kept separate from
cloths used for other purposes, and wet cloths used with raw animal FOODS shall be kept in
a separate SANITIZING solution.
(D) Wet wiping cloths used with a freshly made SANITIZING solution and dry wiping cloths
shall be free of FOOD debris and visible soil.
(E) Working containers of SANITIZING solutions for storage of in-use wiping cloths may be
placed above the floor if used in a manner to prevent contamination of FOOD, EQUIPMENT,
UTENSILS, LINENS, SINGLE-SERVICE or SINGLE-USE ARTICLES.

Low temperature dish washer w/ chlorine concentration ~ 200 ppm-discussed air drying prior to stacking. Multiple non-hand operated handwash
sinks w/ soap and paper towels available. Employees using gloves for all ready-to-eat food preparatory procedures. Employee health policy in
place with all employees reading and signing the worksheet/questionaire.


Quat sanitizer found in buckets in the food preparatory area at 200 ppm-other buckets had sanitizer added and were corrected during the
inspection (see violations). Test strips available for all types of sanitizer. Thermometers present in all cooler/freezer units.
Datemarking practices evident in cooler units.
The bar area has a four compartment sink w/ “Ecolab” quat sanitizer at >200ppm. Glass freezer temperatures were noted at 28 f, and 22 f. Bar
cooler temperature was 39 f.
The following temperatures were recorded during the inspection:
Single door food preparatory cooler: 41 f
Two door food preparatory cooler (North): 39 f
Two door food preparatory cooler (South): 41 f
Ice cream freezer: 0 f
Three door food preparatory cooler (North): 40 f
Three door food preparatory cooler (South): 41 f
Drawer cooler/ Raw meat cooler: 38 f
Single door cooler "Delafield": 41 f
Single door cooler "Kairak": 39f
Upright freezer: 22f (defrosting)
Walk-in cooler: 38f
Walk-in freezer: (-6) f
Food Temperatures:
Green pepper chicken chili: 150 f (hold)
Chili: 135 f (hold)
Cheese broccoli soup: 139 f (hold)
Lettuce cooler/dispenser: 39f
Salsa: 41 f
Beans: 150 f
"Queso" sauce: 165 f
Pre-cooked ribs: 135 f and rising (reheat)

This is a follow-up inspection to address critical violations noted on an inspection performed on September 17th, 2010.
--see page 2


1. -CDC risk factor violation 6 (follow-up) -W.F.C. 2-301.14--When to wash--
-Observed employees washing hands prior to putting gloves and prior to handling clean
dishes. No cross contamination of food observed through improper contact of gloves
with soiled surfaces, fomites, and/or raw meat products.
2. -CDC risk factor violation 8 (follow-up) -W.F.C. 5-205.11--Using Handsinks--
-All handwash sinks are accessible with soap and paper towels available. No obstructions
to any station noted.

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Takes reservations:

Yes No

Accepts credit cards:

Yes No

Parking:

Garage Private Lot Street Valet Validated

Attire:

Casual Dress Business Casual Jacket Preferred Jacket Required Jacket and Tie Required Formal Attire

Good for groups:

Yes No

Good for kids:

Yes No

Delivery:

Yes No

Take-out:

Yes No

Waiter service:

Yes No

Outdoor seating:

Yes No

Wi-Fi:

Yes No

Good for:

Breakfast Brunch Lunch Dessert Dinner Late Night

Alcohol:

Beer & Wine Only Full Bar Happy Hour

Noise level:

Quiet Average Loud

Ambience:

Casual Classy Dive-y Hipster Intimate Romantic Touristy Trendy Upscale

Has TV:

Yes No

Caters:

Yes No

Wheelchair accessible:

Yes No

Live music:

Yes No

Scenic view:

Yes No

Gluten-free friendly:

Yes No

Vegan friendly:

Yes No

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1. Wisconsin small cities
2. Wisconsin smaller cities
3. Wisconsin
4. Waukesha County, WI Restaurants