Inspection Report

Business Name
Chili's Grill & Bar

Business Address
400 W UNIVERSITY DR TEMPE AZ 85281

Permit Number
FD-40580

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
CI Food Routine Inspection

Inspection Date
4/3/2025

Grade
D

Priority Violation
3

Inspection Status
Completed

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 in the cookline area took hat off of his head, then put it back on and went to handle cooked onions and hamburger buns without washing hands. The employee was asked to discard the food items and wash hands. Ensure that employees wash hands after engaging in activities that may contaminate hands and when changing tasks. Corrective Action: Corrected at time of inspection.

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: Employee in the cookline area handled a cooked hamburger patty for a customer order with bare hands. The PIC asked the employee to wash hands and to put on gloves. Ensure that employees are limiting contamination of ready to eat foods by wearing gloves or by other approved methods. Corrective Action: Corrected at time of inspection.

Violation #: 16

Description: Food-Contact Surfaces: Cleaned and Sanitized

Comments:

4-601.11(A) - Priority Foundation: 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. Addl Notes: Multiple pieces of equipment in clean storage area with excess old food debris present. PIC removed all items to be properly cleaned. Ensure that Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils are clean to sight and touch. 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: Bag of macaroni and cheese-73-84F stored over/on the combi oven in the rear cookline area. PIC stated that the mac and cheese had been on the oven for about 30-45 minutes while the re-thermalizer heated. PIC voluntarily discarded the mac and cheese-see embargo form. Keep PHF/TCS foods in cold holding at 41F or below. Corrective Action: Corrected at time of inspection.

Violation #: 33

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

Comments:

4-301.11 - Priority Foundation: Cooling, Heating, and Holding Capacities-Equipment. 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: Cooked onions and two pans of roasted corn-66-67F cooling on a speed rack next to the combi-oven in the rear cook line area. Employees stated that the items were made within the last 2 to 3 hours and relocated to the walk in cooler. Ensure that proper cooling methods are followed: (1) Placing the FOOD in shallow pans; Pf (2) Separating the FOOD into smaller or thinner portions; Pf (3) Using rapid cooling EQUIPMENT; Pf (4) Stirring the FOOD in a container placed in an ice water bath; Pf (5) Using containers that facilitate heat transfer; Pf (6) Adding ice as an ingredient; Pf or (7) Other effective methods. Pf Corrective Action: Corrected at time of inspection.

Violation #: 40

Description: Personal Cleanliness

Comments:

2-304.11 - Core: Clean Condition-Outer Clothing Addl Notes: Employee in the cookline area observed rubbing blood and residue from raw hamburger patties on the apron being worn. Discussed with the PIC about ensuring that food employees wear clean outer clothing to prevent contamination of food, equipment, utensils, and single-service articles. Dirty clothing may harbor diseases that are transmissible through food. Food employees who inadvertently touch their dirty clothing may contaminate their hands. This could result in contamination of the food being prepared. Corrective Action: Correct prior to next routine inspection.

Violation #: 43

Description: In-Use Utensils; Properly Stored

Comments:

3-304.12 - Core: In-Use Utensils, Between-Use Storage Addl Notes: Tongs and a spoon stored with the handles directly in the lemons in the server pass thru area. PIC removed the tongs and spoon. Utensils should be stored with their handles above the top of the FOOD and the container. Corrective Action: Corrected at time of inspection.

Comments/Details

Provided the PIC with when to wash hands and proper cooling methods handouts.
Predefined Comment: No County legal action will result from this inspection.

"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.