Chilis Grill & Bar
Permit ID: FD-09984
Permit Type: E & D
13765 W Bell Rd Surprise 85374
*PRIORITY VIOLATION is a major violation that directly contributes to increasing the risk of foodborne illness or injury.
NA means not available. See detailed inspection reports for additional information.
NA means not available. See detailed inspection reports for additional information.
Grade
Priority Violation *
Cutting Edge Participant
B
0
14
Food-contact surfaces: cleaned & sanitized
Priority Foundation-4-601.11(A), Pf: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4574/AMC-Toolbox---Food-Contact-Surfaces. Observed manual vegetable dicer stored away as clean with food residue build-up in the plastic dicing piece. Advised person in charge (PIC) that equipment, which is used to prep/process time/temperature control for safety (TCS) foods, must cleaned to sight and touch to prevent contamination of foods. Employee moved the vegetable dicer to the 3-compartment sink to be washed, rinsed, and sanitized.
Corrected At Time Of Inspection
31
Proper cooling methods used; adequate equipment for temperature control
Core-3-501.15 (B), C: Cooling Methods; Cooling containers. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4617/AMC-Toolbox---Cooling. Observed covered plastic containers of cooked pasta in walk-in refrigerator measuring 47 - 49 degrees F. Per containers' date marking labels, the pasta was prepared within the last 5 hours. Advised person in charge (PIC) that when cooling time/temperature control for safety (TCS) foods, foods shall be cooled in uncovered containers that allow for maximum heat transfer, such as metal containers, and divided into small enough portions to ensure proper cooling rate of 135 degrees F to 70 degrees F in two hours, then from 70 degrees F to 41 degrees F within four hours. Employee uncovered the containers of pasta and moved to the freezer to rapidly cool.
Corrected At Time Of Inspection
53
Physical facilities installed, maintained, & clean
Core-6-501.12, C: Cleaning, Frequency and Restrictions
Observed debris underneath equipment in bar area. Advised person in charge (PIC) that areas underneath equipment shall be cleaned to sight and touch and at a frequency to prevent debris build up. PIC stated they will have areas underneath equipment cleaned more thoroughly and frequently.
Correct Prior To Next Routine Inspection
Inspection Comments
This establishment received a(n) B Grade and had 0 Priority, 1 Priority Foundation and 2 Core violations on this inspection. Inspection rights verbally reviewed with person in charge, Ninos K. No County legal action will result from this inspection. Emailed inspection report.
Definitions
Priority violation is a major violation that directly contributes to increasing the risk of foodborne illness or injury.
e.g. - Food employees do not properly wash hands when required
Priority foundation violation is a minor violation that does not directly contribute to an increased risk of foodborne
illness but failure to correct this violation may lead to the occurrence of a priority violation.
e.g.- Hand washing soap and paper towels not available at hand wash sink (may lead directly to food employees not properly
washing hands when required)
Core violation is a minor violation that relates to general maintenance and sanitation.
e.g. -No sign reminding employees to wash hands
Verification Visits are inspections of establishments enrolled in the MCESD Cutting Edge Program, which requires an enhanced
food safety program and ongoing demonstration of active managerial control. Verification Visit inspections found in compliance
with Cutting Edge program requirements receive an “A” grade.
The matrix below has been used to grade food inspections under the voluntary grading system starting on October 14, 2011.
