CHILI'S TOO (T2 F4)

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: INSTRUCTED TO REPLACE OR REPAIR CUTTING BOARD WITH DEEP SEAMS IN FOOD PREP AREA.---------MUST CLEAN AND RE CAULK WORN OUT CAULKING WITH BLACK MOLD LIKE BUILD-UP AT EXPOSED HAND SINK IN REAR PREP AREA (BY WALK-IN COOLER).

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: INSTRUCTED TO DETAIL CLEAN AND MAINTAIN THE FOLLOWING: INTERIOR AND EXTERIOR SURFACES OF PREP COOLERS WITH GREASE AND DRIED FOOD DEBRIS, EXTERIOR SURFACES OF HOT HOLDING UNIT, FRYERS, GRILLS, INTERIOR SURFACES OF ICE MACHINE ABOVE BEVERAGE DISPENSER MACHINE, AND INTERNAL SURFACES OF ALL COOLERS BEHIND BAR.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: INSTRUCTED TO DETAIL CLEAN FLOORS ALONG THE WALLS AND IN ALL CORNERS THROUGHOUT PREP AREA WITH DRIED FOOD DEBRIS AND GREASE BUILD-UP, FLOORS INSIDE SODA CLOSET.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: LIGHTS MUST BE SHIELDED INSIDE CHIP WARMER OR PROVIDE SHATTER PROOFED LIGHT BULB.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: INSTRUCTED TO REMOVE UNNECESSARY ARTICLES STORED ON TOP OF WALK-IN COOLER/WALK-IN FREEZER IN REAR AREA TO PREVENT PEST HARBORAGE.

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME - Comments: OBSERVED EMPLOYEE RINSING UNCLEAN SILVERWARE AT EXPOSED HAND SINK AND SERVED TO CUSTOMER. INSTRUCTED MANAGER, ALL EQUIPMENT AND UTENSILS MUST BE WASHED, RINSED AND SANITIZED PROPERLY. CRITICAL CITATION ISSUED 7-38-030

DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED - Comments: FOUND 3 COMPARTMENT BAR SINK NOT PROPERLY MAINTAINED. NOTED WASTE WATER BACKING UP FROM MIDDLE COMPARTMENT TO 3RD COMPARTMENT OF THE 3 COMPARTMENT SINK (BEHIND BAR). INSTRUCTED TO FIX. LOW TEMPERATURE DISH MACHINE ON PREMISE. (MAINTENANCE ON SITE---CORRECTED DURING INSPECTION). SERIOUS CITATION ISSUED 7-38-030

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: INSTRUCTED TO DETAIL CLEAN AND MAINTAIN THE FOLLOWING: INTERIOR AND EXTERIOR SURFACES OF COOLERS AND FREEZERS, COOKING EQUIPMENT, PREP SHELVES, COUNTER SHELVES, BAR AREA, STORAGE SHELVES.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: INSTRUCTED TO RE GROUT FLOOR TILES WITH DEEP SEAMS THROUGHOUT PREP AREA/KITCHEN. ----------- MUST DETAIL CLEAN AND MAINTAIN FLOORS ALONG THE WALLS AND IN ALL CORNERS THROUGHOUT ESPECIALLY UNDER AND AROUND COOKING EQUIPMENT.---------NOTED INTERIOR OF ELECTRICAL PANEL ENCRUSTED WITH HEAVY GREASE AND DRIED FOOD DEBRIS (UNDERNEATH SERVING LINE). INSTRUCTED TO DETAIL CLEAN.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: INSTRUCTED TO DETAIL CLEAN WALLS WITH SPILLAGE THROUGHOUT PREP AREA.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: INSTRUCTED TO PROVIDE THERMOMETER VISIBLE INSIDE ALL COOLERS AND FREEZERS.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. HOT HOLDING PANEL GREASY MUST DETAIL CLEAN AND MAINTAIN

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. INTERIOR 2 DOOR PREP COOLER UNCLEAN MUST CLEAN AND MAINTAIN; DAMAGED RUBBER GASKET OF 1 DOOR COOLER BESIDE CHIPS MACHINE MUST BE REPLACED

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. FLOOR ON CORNERS OF COOKING AREA,CORNERS OF DINING AREA UNCLEAN MUST DETAIL CLEAN AND MAINTAIN

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: The walls and ceilings shall be in good repair and easily cleaned. 5 CEILING TILES IN DINING AREA WITH 3- 5 INCH HOLE MUST BE SEALED /REPLACED, WALLS ON THE RIGHT SIDE OF COOKING AREA UNCLEAN MUST CLEAN AND MAINTAIN,; WALLS ABOVE SIDE OF WALK IN COOLER UNCLEAN MUST CLEAN AND MAINTAIN; DAMAGED BASE WALLS BELOW 1 COMPARTMENT SINK REAR AND IN BAR AREA MUST BE REPLACED; CEILING IN PREP AREA ,ABOVE WALK IN COOLER UNCLEAN MUST CLEAN AND MAINTAIN; ATTACHED METAL ON CEILING ABOVE DISH AREA RUSTY MUST BE REPLACED /REPAINT

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. LIGHT FIXTURES THROUGHOUT PREP AREA WITH DUST ACCUMULATION MUST DETAIL CLEAN AND MAINTAIN

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: FOR NEXT REGULAR INSPECTION

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME - Comments: HIGH TEMP DISH MACHINE NOT REACHING FINAL RINSE TEMP OF 180F. FINAL RINSE WAS ONLY 170F. MANAGER CALLED THE MAINTENANCE AND HE WAS ABLE TO FIXED THE DISH MACHINE. FINAL RINSE IS NOW AT 180F. CITATION ISSUED CRITICAL.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: FOUND EVIDENCE OF LIVE FRUIT FLIES ON THE CEILING AND WALLS IN THE BAR OVER 8 TOTAL. MUST ELIMINATE FRUIT FLIES AND CLEAN THE WALLS AND CEILING AND FLOOR DRAIN. CITATION ISSUED SERIOUS.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: MUST PROVIDE ONE MORE DRAIN STOPPER FOR THE 3 COMPT SINK.(MISSING ONE DRAIN STOPPER NOTED).

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: MUST CLEAN IN DETAIL UNDERNEATH THE HOT HOLDING SHELVING IN THE COOKS AREA, ALL THE INTERIOR OF THE MICROWAVE OVENS,ALL EXTERIOR OF THE GARBAGE CANS IN THE PREP AREA AND INTERIOR PANEL OF THE ICE MACHINE SANITIZE AND MAINTAIN.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: MUST CLEAN IN DETAIL THE FLOOR ALONG THE WALL BASE AND ALL CORNER ,UNDER AND BEHIND ALL COOKING EQUIPMENT,COOLER, PREP TABLE, UNDER THE 3 COMPT SINK, AND BY THE DISH MACHINE AREA AND MAINTAIN.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: MUST CLEAN THE WALLS BY THE DISH AREA, WALLS BEHIND ALL THE COOKING EQUIPMENT, THE CEILING VENT ABOVE THE PREP TABLE, VENT ABOVE THE DISH MACHINE, FAN COVER INSIDE THE REACH IN COOLER AND MAINTAIN. ALL CEILING LIGHT SHIELD WITH DUST ACCUMULATED. MUST CLEAN AND MAINTAIN. METAL LINING ON THE CEILING BY THE DISH MACHINE RUSTED. MUST REMOVE RUST OR REPLACE.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: LEAKING ON THE FAUCET CONNECTOR OF THE 3 COMPT SINK. MUST REPAIR AND MAINTAIN.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: All cold food shall be stored at a temperature of 40F or less. POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURE,CRITICAL VIOLATION,CITATION ISSUED,FOUND TURKEY HAM 46.7 F-47.1F, COLESLAW 46.5F,LIQUID EGG 49.2F,CHEDDAR CHEESE 48.5F,49.7F,RICE 44.6F, MANAGER DISCARDED THE FOOD;INSTRUCTED ALL COLD FOOD MUST BE 40F OR BELOW,MUST PROPERLY COVER ALL CONTAINERS IN THE COOLER;OBSERVED TEMPERATURE OF PREP COOLER CHANGES DUE TO OPENING AND CLOSING OF COOLER DOORS. INSTRUCTED TO NOT OVERFILL CONTAINERS AND USE ADEQUATE AMOUNT OF ICE IN ICE BATHS. MUST MONITOR FOOD AND COOLER TEMPERATURES.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. MUST PROVIDE TIGHT SCREW OF THE EXTERIOR BOTTOM PARTS OF THE DOOR OF WALK IN COOLER. INSTALL PROPER HOLSTERS AND DRAIN LINES FOR SODA GUNS IN BAR AREA.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. INTERIOR OF 1 PREP COOLER UNCLEAN,MUST CLEAN AND MAINTAIN

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health. LEAKING PIPE UNDER 1HANDSINK IN BAR AREA MUST BE FIXED,INSTRUCTED TO USE THE NEXT HANDSINK FOR HANDWASHING

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: NEXT REGULAR INSPECTION 04-26-10 LIGHT FIXTURES IN PREP AREA WITH ACCUMULATED DUST ,MUST CLEAN;LIGHT WARMER FOR FOOD UNCLEAN AND BECOMING RUSTY MUST DETAIL CLEAN;EXTERIOR BOTTOM DOOR OF WALK IN COOLER IN BAD REPAIR,MUST BE REPAIRED

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: NEXT REGULAR INSPECTION 04-26-10

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: FLOOR UNDER AND BEHIND EQUIPMENT UNCLEAN,MUST CLEAN. FLOOR IN DISHWASHING IN IN POOR REPAIR, MUST REGROUT.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: NEXT REGULAR INSPECTION 04-26-10

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: LIGHT FIXTURES IN PREP AREA WITH ACCUMULATED DUST ,MUST CLEAN;LIGHT WARMER FOR FOOD UNCLEAN AND BECOMING RUSTY MUST DETAIL CLEAN

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. FOUND PREP COOLER AT 45.5F. IMPROPER TEMPERATURE TO HOLD COLD FOOD AT 40F OR BELOW. CITATION ISSUED,TAGGED COOLER,INSTRUCTED COOLER MUST BE 40F OR BELOW

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: All cold food shall be stored at a temperature of 40F or less. FOUND POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURE,CHEESE SAUCE WITH GROUND BEEF 50.5F 5LBS,AND 55.8F 5 LBS;SPINACH ARTICHOKE DIP 45.5F 2 LBS ,TOTAL $50.00,MANAGER DISCARDED THE FOOD;INSTRUCTED ALL COLD FOODS MUST BE 40F OR BELOW

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: A separate and distinct offense shall be deemed to have been committed for each Minor violation that is not corrected upon re-inspection by the health authority. PREVIOUS MINOR VIOLATIONS FROM REPORT #160968 ,06-12-09, NOT CORRECTED,SERIOUS VIOLATION: #33-FOUND ALL COOLERS IN PREP AREA UNCLEAN, MUST DETAIL CLEAN ALL COOLERS; #32-ICE BIN IN BAR AREA NOT COVERED MUST PROVIDE LID; #35-VENTILATION IN DISH AREA UNCLEAN,MUST DETAIL CLEAN; #35-BROKEN LIGHT SHIELD MUST BE REPLACED.GIVEN 5 DAYS 02-02-10 TO CORRECT THE VIOLATION

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. ATTACHED EQUIPMENT IN DISH AREA UNCLEAN,MUST DETAIL CLEAN;CORNERS OF SODA MACHINE UBCLEAN,MUST CLEAN

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. INTERIOR OF COOLERS AND FAN VENT IN COOLER UNCLEAN,MUST DETAIL CLEAN

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. FLOOR UNDER AND BEHIND EQUIPMENT UNCLEAN,MUST CLEAN. FLOOR IN DISHWASHING IN IN POOR REPAIR, MUST REGROUT.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: The walls and ceilings shall be in good repair and easily cleaned. GREASY WALLS IN COOKING AREA MUST BE CLEAN;WALLS AROUND DISH AREA UNCLEAN,MUST CLEAN

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces. LIGHT FIXTURES IN PREP AREA WITH ACCUMULATED DUST ,MUST CLEAN;LIGHT WARMER FOR FOOD UNCLEAN AND BECOMING RUSTY MUST DETAIL CLEAN