Inspection Report

Business Name
Chilis Grill & Bar

Business Address
12660 N TATUM BLVD PHOENIX AZ 85032

Permit Number
FD-00821

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Routine Inspection

Inspection Date
4/3/2024

Grade
D

Priority Violation
2

Inspection Status
Re-Inspection Required

Cutting Edge Cutting Edge Participant

Violations

Violation #: 8

Description: Hands Clean and Properly Washed

Comments:

Priority Foundation-2-301.15, Pf: Where to Wash. ====Observed employee hand wash at mop sink. Directed employee to wash at back of house hand sinks. Notified Person In Charge (PIC). ========= Employees washing hands in mop sink. 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/4573/AMC-Toolbox---Handwashing.

Correct By: Corrected At Time Of Inspection

Violation #: 16

Description: Food-Contact Surfaces: Cleaned and Sanitized

Comments:

Priority Foundation-4-601.11(A), Pf: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. =====Observed 22 clean stainless steel containers in back of house clean rack with visible food organic matter and debris. Several clean cups by coffee machine with black organic matter inside each cup. Notified Person In Charge (PIC); PIC will have employee rewash all plates and containers listed. ==========Equipment food contact surfaces and utensils shall be clean to sight and touch. 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.

Correct By: Corrected At Time Of Inspection

Violation #: 22

Description: Proper Cold Holding Temperatures

Comments:

PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold Holding. =====Observed several tcs food products in temperature danger zone inside reach in units on the server line. Observed prepared salad on double racks inside reach in unit with ambient temperature of 49*F with min/max thermometer. Also observed gallon of milk at 47*F; Ranch at 53*F. Notified Person In Charge (PIC); PIC confirmed temperature; per PIC the salads were placed into the unit an hour prior to inspection start time 11am. Time of inspection is at 1:00pm. PIC placed all salads/milk/Ranch into main walk in to cool to 41*F. =====Except during preparation, cooking, cooling, or when time is used as a control all TCS food to be maintained at 41°F or less. 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/4576/AMC-Toolbox---Cold-Holding.

Correct By: Corrected At Time Of Inspection

Violation #: 28

Description: Toxic Substances Properly Identified, Stored, and Used; Held for Retail Sale, Properly Stored

Comments:

PRIORITY VIOLATION-7-201.11, P: Separation-Storage. ====Observed chemical spray bottle of Grease edge directly angled at open single use gloves. Notified Person In Charge (PIC). PIC moved chemicals away from food contact gloves. ===========Toxic substances stored to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles.

Corrected at time of inspection.

Priority Foundation-7-102.11, Pf: Common Name-Working Containers. ====Observed by bar stools with yellow chemical inside red/clear spray bottle. Notiified Person In Charge (PIC). Per employee the chemical is Peroxide. Directed PIC to apply chemical name to spray bottle. =====Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material.

Correct By: Corrected At Time Of Inspection

Comments/Details

This establishment received a(n) D Grade and had 2 Priority, 3 Priority Foundation violations on this inspection.
No County legal action will result from this inspection.
Calibrated thermometers.
Inspection conducted with Badge 320
Reviewed and discussed: hot holding procedures.
Recommend: maintenance on small Delfield Reach In units.
Reminder: an RPZ is needed for Coca Cola Soda Fountain unit water line.
Of note: Establishment is replacing/repairing hand sink to left of mop sink. Hand sinks cannot be removed.
Emailed copy of inspection report.
After discussion with the person in charge, it has been determined that the root cause of the violation was training staff and company
procedures which resulted in the violation for #14, #20, #26.
This establishment has failed to demonstrate the necessary level of compliance to continue participation in the Cutting Edge
Program.

On July 1st, 2023, the Environmental Services Department started emailing permit card(s) and permit invoice(s) to
permittees. We need a current
and accurate email address on file to ensure you receive a copy of your permit card and invoice(s) upon renewal.
If you are unsure whether your email address is accurate, you may:
??Contact your inspector using the phone number or email on your last inspection report to review, or
??Contact the Department using the email addresses below,
o Envquickservicerestaurants@maricopa.gov (facilities such as fast-food)
o Envfullservicerestaurants@maricopa.gov (facilities that are full-service restaurants)
o Envretailgrocery@maricopa.gov (facilities like grocery stores or retail food markets)
o Envspecialtyprograms@maricopa.gov (mobile food/special events/plan review)
If you need to update your email address and/or other contact information, please submit an administrative change
request form at the below website
https://www.maricopa.gov/FormCenter/Environmental-Services-16/Administrative-Change-Request-Form-181

Signer: DJ H. ,Food Manager Licenses: 1,Award: D

"A" for Food Safety

Through our grading system, Maricopa County Environmental Services Department provides at-a-glance indications of how food establishments perform during food safety inspections. This system is designed to grade food establishments in terms of food safety requirements and provide recognition to those who choose to participate.

How does it work?

The issuance of grade cards to food establishments is based on voluntary participation. The person in charge, who is present during the inspection, will be asked whether they would like to participate in the Grading System. This will be decided prior to each inspection. If an establishment does not participate in the Grading System, Not Participating or NP will appear on the inspection report, and the inspection will still occur. If an establishment does participate, a grade of A, B, C, or D will be determined at the conclusion of the inspection using the Grading System chart below. Participating establishments will then be provided with a grade card that can be posted in the establishment. The status of the establishment’s grade will also appear on the Restaurant Ratings page of the department’s website.

How can I determine the grade?

The Grading System chart can be used to determine grades earned for establishments that do not participate. Grades are determined by the number of Priority and Priority Foundation violations received at the time of inspection. Violation types are defined in general terms below.

Definitions

Priority Violation: 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: 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. For example, 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: Minor violation that relates to general maintenance and sanitation (e.g. No sign reminding employees to wash hands).
Cutting Edge Program: All county food-related establishments can partner with Maricopa County to implement a proactive approach to reducing foodborne illness risk factors by implementing food safety systems that include policies, training, and verification processes. Partners enrolled in the Cutting Edge Program receive an A+ when an A is earned.

Grading System The matrix below is used to grade food inspections under the voluntary grading system.
Violation Category	Grade A	Grade B	Grade B	Grade B	Grade B	Grade B	Grade B	Grade B	Grade C	Grade C	Grade C	Grade C	Grade C	Grade C	Grade D	Grade D
Priority	0	0	0	0	0	1	1	1	0	1	1	2	2	2	more than 2	more than 3
Priority Foundation	0	1	2	3	4	0	1	2	5	3	4	0	1	2	more than 3	more than 0

Any legal action for a pattern of non-compliance or permit suspension results in a D.