Inspection Report

Business Name
Chilis Grill & Bar

Business Address
1371 N LITCHFIELD RD GOODYEAR AZ 85395

Permit Number
FD-04211

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
CI Food Routine Inspection

Inspection Date
4/2/2025

Grade
C

Priority Violation
2

Inspection Status
Completed

Cutting Edge Cutting Edge Participant

Violations

Violation #: 8

Description: Hands Clean and Properly Washed

Comments:

PRIORITY VIOLATION-2-301.14 - Priority: When to Wash. 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: Employee handling raw hamburgers and placing them on grill with gloved hands. Employee then proceeded to smash burgers, move them with spatula, pepper them with shaker, and then grabbed a knife to cut a steak that just finished cooking. During cutting of the steak, the employee touched the edge of the steak with their gloves. The edge that was touched was already cut and was discarded away from the rest of the steak slices. The employee then also touched the microwave handle. Employee was then instructed to change their gloves and wash their hands. The touched utensils and microwave handle were swapped out and/or sanitized. Please ensure gloves are changed and hands are washed as required to prevent cross-contamination. Provided when-to-wash poster. Corrective Action: Corrected at time of inspection.

Violation #: 22

Description: Proper Cold Holding Temperatures

Comments:

PRIORITY VIOLATION-3-501.16(A)(2) and (B) - Priority: Time/Temperature Control for Safety Food, Cold Holding. 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.

Addl Notes: Cut lettuce and salad in bottom portion of salad prep cooler found with internal temperature of about 49-50*F. Ambient temperature of the cooler was also found to be 50*F. PIC discarded the lettuce and will not use the cooler for cold holding TCS food items until it is repaired/replaced and able to maintain an ambient temperature of 41*F or below. Corn on the cob found in lowest drawer of prep cooler nearest salad cooler with internal temperature of 44-50*F. The corn cobs were the only items above 41*F in the cooler. The cobs may have been overstocked which caused airflow in the area to not be able to keep them cold enough. The cobs were placed in the cooler within the last hour and moved to another cooler for cooling and continued cold holding. Please ensure cold held TCS food items are maintained at 41*F or below. Corrective Action: Corrected at time of inspection.

Comments/Details

Predefined Comment: No County legal action will result from this inspection.
Discussed monitoring of pest activity, sanitizer concentrations, hot holding and reheating for tenders, prevention of bare hand contact and scooping ice.

"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.