Chili's Grill & Barr

Year by year

Inspections

1. May 27, 2025 Re-Inspection · No Reinspection Required
   • Not serious Good Retail Practice

     PEST - OUTSIDE OPENINGS - Not Corrected

     Back door has large gap between bottom of door and ground.

     Correction: Repair this hole or gap so that entrance by insects or rodents into the food establishment is prevented.

     Code WFC 6-202.15

2. May 15, 2025 Routine Inspection · Reinspection Required
   • Not serious Good Retail Practice

     CLEAN - NON-FOOD SURFACES

     Floors throughout establishment are soiled and unclean. Back door area was specifically built up with food debris and other garbage.

     Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.

     Code WFC 4-601.11(C)

   • Not serious Good Retail Practice Corrected on site

     FOOD- THAWING ROP FISH

     Frozen fish in reduced oxygen packaging (ROP) is being improperly thawed in sealed packaging.

     Correction: Remove fish from ROP prior to thawing.

     Code WFC 3-501.13(E)

   • Not serious Good Retail Practice

     GOOD REPAIR - PLUMBING

     Multiple plumbing fixtures are not functioning accordingly. Bar dish washing sink has pipe that is leaking onto the ground that is allowing water to pool along wall area. Hand sink in Kitchen area near raw chicken station no longer works. Food prep sink does not stop water from faucet when turned off. Combi oven was dumping water onto ground just short of the drain during self cleaning mode and is damaging the tile flooring.

     Correction: Repair the plumbing system to conform to the State Uniform Plumbing Code.

     Code WFC 5-205.15

   • Not serious Good Retail Practice

     PEST - OUTSIDE OPENINGS

     Back door has large gap between bottom of door and ground.

     Correction: Repair this hole or gap so that entrance by insects or rodents into the food establishment is prevented.

     Code WFC 6-202.15

   • Serious Priority (CDC risk factor) Corrected on site

     TEMPERATURE - HOT HOLDING

     Chicken breasts in Carter Hoffman hot unit being hot held between 120-125F

     Correction: Maintain hot TCS foods at or above 135 degrees F.

     Code WFC 3-501.16

3. Apr 23, 2024 Re-Inspection · No Reinspection Required
   • Not serious Good Retail Practice

     PEST - DOOR/WINDOW OPEN - Not Corrected

     Back door allowing the entry of insects or rodents and has not been corrected.

     Correction: Rear door in kitchen contains gap that allows entry of insects or rodents and shall be closed up.

     Code WFC 6-202.15

   • Not serious Good Retail Practice

     REFUSE - OUTSIDE RECEPTACLES - Not Corrected

     Grease bin condition has been improved significantly. Still presence of grease on top lid and surrounding ground area that needs to be cleaned.

     Correction: Waste receptacle must be maintained clean.

     Code WFC 5-501.15, 5-501.115

4. Apr 10, 2024 Routine Inspection · Reinspection Required
   • Serious Priority (CDC risk factor)

     BARE HAND CONTACT

     Employee observed handling ready-to-eat lemon with bare hands.

     Correction: Employees shall use single-use gloves, utensils, bakery papers or other approved means when handling ready-to-eat foods.

     Code WFC 3-301.11

   • Not serious Good Retail Practice

     GOOD REPAIR - EQUIPMENT

     Sanitize basin of 3 compartment sink in kitchen does not hold water. The units are in disrepair.

     Correction: Maintain equipment in good repair.

     Code WFC 4-501.11

   • Not serious Good Retail Practice

     PEST - DOOR/WINDOW OPEN

     Door or window open allowing the entry of insects or rodents.

     Correction: Rear door in kitchen contains gap that allows entry of insects or rodents.

     Code WFC 6-202.15

   • Not serious Good Retail Practice

     REFUSE - OUTSIDE RECEPTACLES

     The outside grease bin top lid has heavy grease on top lid and on the ground

     Correction: Waste receptacle must be maintained clean.

     Code WFC 5-501.15, 5-501.115

   • Serious Priority (CDC risk factor)

     TEMPERATURE - COLD HOLDING

     Jalapeno sausage 57F, beans 53F, chicken 52 F in small table top cooler adjacent to grill top. Delefield grill line cooler: Mandarin oranges 52F. avocado 57F. Lettuce in bay cooler 47F

     Correction: Maintain cold TCS foods at or below 41 degrees F.

     Code WFC 3-501.16

   • Serious Priority (CDC risk factor) Corrected on site

     TOXICS - LABELING

     Spray bottle containing bleach is unlabeled.

     Correction: Provide labels for toxic items used in the food establishment.

     Code WFC 7-101.11; 7-102.11

   • Not serious Good Retail Practice Corrected on site

     WIPING CLOTHS

     Wet wiping clothes improperly cleaned in handwashing sink

     Correction: Store wiping cloths in a container of sanitizer solution when not in use. Wet cloths used with raw animal foods shall be kept in a separate sanitizing solution.

     Code WFC 3-304.14

5. Feb 7, 2022 Routine Inspection · No Reinspection Required
   • Not serious Good Retail Practice

     CLEAN - NON-FOOD SURFACES

     Non-food contact surfaces are soiled and unclean including exterior and interior of microwave ovens, ventilation equipment, floors and walls.

     Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.

     Code WFC 4-601.11(C), WFC 6-501.12

   • Serious Priority (CDC risk factor) Corrected on site

     COOLING METHODS

     Chicken picante at 48F in covered container cooling in walk-in cooler.

     Correction: Adjust methods to assure that food is rapidly cooled from 135 degrees F to 41 degrees F or less within six hours, provided the food cools from 135 degrees F to 70 degrees F within two hours. TCS foods prepared from ambient temperature ingredients shall be cooled within four hours to 41 degrees F or less. When placed in cooling or cold holding equipment, food being cooled must be loosely covered or

     Code WFC 3-501.15

   • Not serious Good Retail Practice

     GOOD REPAIR - PLUMBING

     Handwash and bar warewashing faucets leak. Handwashing sink is no longer affixed to wall.

     Correction: Repair the plumbing system to conform to the State Uniform Plumbing Code.

     Code WFC 5-205.15

   • Not serious Good Retail Practice Corrected on site

     STORAGE - IN-USE UTENSILS

     In-use utensil improperly stored in stagnant water in dipper well.

     Correction: Store in-use utensils in the food item with handle extended, on a clean surface, running dipper well or in a container of water greater than 135 degrees F.

     Code WFC 3-304.12

   • Not serious Good Retail Practice Corrected on site

     STORAGE - SINGLE-SERVICE

     Disposal glove boxes subject to splash over at handwashing sink in bar area.

     Correction: Store single-use and single-service articles in a clean, dry location a minimum of 6-inches off the floor.

     Code WFC 4-903.11

   • Serious Priority (CDC risk factor) Corrected on site

     TEMPERATURE - COLD HOLDING

     Ranch 44F on ice in salsa cooler; shredded chicken 46F and deli meat 44F in grill prep cooler; chicken wings 48F in fryer prep cooler.

     Correction: Maintain cold TCS foods at or below 41 degrees F.

     Code WFC 3-501.16

   • Serious Priority (CDC risk factor) Corrected on site

     TOXICS - SEPARATION

     Sanitizer spray bottle in bar is stored with food and dishes.

     Correction: Rearrange area so that toxic materials are stored below or away from food, equipment and single service items.

     Code WFC 7-201.11; 7-301.11

6. Jan 7, 2020 Re-Inspection · No Reinspection Required

   No violations cited.

7. Sep 4, 2019 Pre-Inspection · Reinspection Required

   No violations cited.