CHILI'S GRILL AND BAR

1 finding recorded on Jul 8, 2026.

1. Violation recordedItem 11A ↗

   Proper cooling methods used: adequate equipment for temperature control

   Cooling methods being used/observed were not adequate in rapidly cooling Time/Temperature Control for Safety Foods. Raw chicken and salsa were being cooled in the reach-in-cooler.

   Inspector’s full note

   Inspection item: Proper cooling methods used: adequate equipment for temperature control

   Code 511-6-1.04(6)(e)

   Cooling methods being used/observed were not adequate in rapidly cooling Time/Temperature Control for Safety Foods. Raw chicken and salsa were being cooled in the reach-in-cooler. CA: Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled: (i) Placing the food in shallow pans; (ii) Separating the food into smaller or thinner portions; (iii) Using rapid cooling equipment; (iv) Stirring the food in a container placed in an ice water bath; (v) Using containers that facilitate heat transfer; (vi) Adding ice as an ingredient; (vii) Other effective methods. 2. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: (i) Arranged in the equipment to provide maximum heat transfer through the container walls; and (ii) Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. New Violation. Correct By: 07/09/2026

   Official report · Item 11A ↗

   Correction status not recorded

   Correct by Jul 9, 2026

Correction status comes from the dated report. Later changes may not be recorded here.