Inspection Report

Business Name
Chilis Grill & Bar
Business Address
3039 W AGUA FRIA FWY PHOENIX AZ 85027
Permit Number
FD-04024
Permit Type
Food Establishment - Eating & Drinking
Inspection Purpose
CI Food Routine Inspection
Inspection Date
8/19/2025
Grade
B
Priority Violation
1
Inspection Status
Completed

Violations

Violation #: 9

Description: No Bare Hand Contact with RTE Foods or a Pre-Approved Alternate Properly Followed

Comments:

PRIORITY VIOLATION-3-301.11(B) - Priority: Preventing Contamination from Hands. 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.

Addl Notes: -- Server observed using scoop to obtain fries from container and bare hands to place/position fries on plate. Discussed the importance of preventing bare hand contact with ready-to-eat (RTE) foods with the person-in-charge (PIC). Bare hand contact is not approved with ready-to-eat (RTE) food items. Food was served out from kitchen before inspector could intervene. Ensure employees are using suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment when handling RTE foods. The PIC coached all servers on shift to use scoops, gloves, or other suitable utensils to handle RTE foods at the time of inspection. Corrective Action: Corrected at time of inspection.

Violation #: 33

Description: Proper Cooling Methods Used; Adequate Equipment for Temperature Control

Comments:

3-501.15 (A) - Priority Foundation: Cooling Methods. 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. Addl Notes: -- In walk-in refrigerator and reach-in refrigerator near ice machine, observed multiple covered containers of house made salsa in the cooling process from 9:09 AM with internal temperatures ranging from 54°F (to go containers in reach-in refrigerator) to 64°F (6" deep metal containers in walk-in refrigerator). Salsa temperatures were checked by the inspector initially at 11:46 AM, and then again around 12:10 PM. Reviewed cooling perimeter requirements with the PIC: TCS food prepared from ingredients at ambient temperature shall be cooled within 4 hours to 41°F or less. Reviewed approved cooling methods with the PIC: o Placing food in shallow pans. (4" or less in depth/thickness) o Separating the food into smaller or thinner portions. o Using rapid cooling equipment (i.e. a walk-in freezer). o Stirring the food in a container completely submerged in an ice water bath. o Using containers that facilitate heat transfer. o Adding ice as an ingredient. At the time of inspection, the salsas were uncovered and placed in the walk-in freezer to rapidly cool to 41°F within the 4 hour required timeframe. Inspector verified temperatures for the salsa in 6" deep containers starting to steadily decline to around 49°F in the freezer after checking again around 12:45 PM. Corrective Action: Corrected at time of inspection.

Comments/Details


No County legal action will result from this inspection.
****Thermometer calibrated with PIC onsite.

"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.
A B B B B B B B C C C C C C D D
Priority 0 0 0 0 0 1 1 1 0 1 1 2 2 2 2 3
Priority Foundation 0 1 2 3 4 0 1 2 5 3 4 0 1 2 3 0

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