GEORGIA DEPARTMENT OF PUBLIC HEALTH
Food Service Establishment Inspection Report
Establishment Name:
CHILI'S
Address:
435 COMMERCE DR
City:
Statesboro
Time In:
11
:
20
AM
Time Out:
12
:
20
PM
Inspection Date:
03/10/2020
CFSM:
Keisha Odum
Purpose of Inspection:
Routine
Followup
Initial
Issued Provisional Permit
Temporary
Risk Type:
1
2
3
Permit#:
FSP-016000467
Risk Factors are food preparation practices and
employee behaviors most commonly reported to the
Centers for Disease Control and Prevention as contributing
factors in foodborne illness outbreaks.
Public Health Interventions are control measures to
prevent illness or injury.
Good Retail Practices are preventive measures to control
the introduction of pathogens, chemicals, and physical
objects into foods.
Last Score
74
Grade
C
Date
08/02/19
Prior Score
77
Grade
C
Date
07/31/19
CURRENT SCORE
CURRENT GRADE
71
C
SCORING AND GRADING:
A=90-100
B=80-89
C=70-79
U≤69
FOODBORNE ILLNESS RISK FACTORS AND PUBLIC HEALTH INTERVENTIONS (Mark designated compliance staus (IN, OUT, NA, or NO) for each numbered item. For items marked OUT, mark COS or R for each item as applicable.)
IN=in compliance
OUT=not in compliance
NO=not observed
NA=not applicable
COS=corrected on-site during inspection
R=repeat violation of the same code provision=2 points
4-1B. Proper disposition of returned, previously served, reconditioned, and unsafe food
4 points
4-2A. Food stored covered
4-2B. Food-contact surfaces: cleaned & sanitized
Compliance Status
COS
R
5
IN
OUT
NA
NO
Cooking and Reheating of TCS Foods, Consumer Advisory
9 points
5-1A. Proper cooking time and temperatures
5-1B. Proper reheating procedures for hot holding
4 points
5-2. Consumer advisory provided for raw and undercooked foods
6
IN
OUT
NA
NO
Holding of TCS Foods, Date Marking of TCS Foods
9 points
6-1A. Proper cold holding temperatures
6-1B. Proper hot holding temperatures
6-1C. Proper cooling time and temperature
6-1D. Time as a public health control: procedures and records
4 points
6-2. Proper date marking and disposition
7
IN
OUT
NA
NO
Highly Susceptible Populations
9 points
7-1. Pasteurized foods used: Prohibited foods not offered
8
IN
OUT
NA
NO
Chemicals
4 points
8-2A. Food additives: approved and properly used
8-2B. Toxic substances properly identified, stored, used
9
IN
OUT
NA
NO
Conformance with Approved Procedures
4 points
9-2. Compliance with variance, specialized process and HACCP plan
GOOD RETAIL PRACTICES
(Mark the numbered item OUT, if not in compliance. For items marked OUT, mark COS or R for each item as applicable. R = Repeat Violation of the same code provision = 1 point)
Good Retail Practices are preventive measures to control the introduction of pathogens, chemicals, and physical objects into foods.
Compliance Status
COS
R
10
OUT
Safe Food and Water, Food Identification
3 points
10A. Pasteurized eggs used where required
10B. Water and ice from approved source
10C. Variance obtained for specialized processing methods
10D. Food properly labeled; original container
11
OUT
Food Temperature Control
3 points
11A. Proper cooling methods used: adequate equipment for temperature control
11B. Plant food properly cooked for hot holding
11C. Approved thawing methods used
11D. Thermometers provided and accurate
12
OUT
Prevention of Food Contamination
3 points
12A. Contamination prevented during food preparation, storage, display
17C. Physical facilities installed, maintained, and clean
17D. Adequate ventilation and lighting; designated areas used
18
OUT
Pest and Animal Control
3 points
18. Insects, rodents, and animals not present
Person in Charge (Signature)
(Print) Keisha Odum
Date:
Inspector (Signature)
Follow-up:
YESNO
Follow-up Date: 03/13/2020
Food Establishment Inspection Report Addendum
Violations cited in this report must be corrected within the time frames specified below, or as stated in the Georgia Department of Public Health Rules and Regulations Food Service Chapter 511-6-1, Rule .10 subsections (2)(h) and (i).
Establishment CHILI'S
Permit # FSP-016000467
Date 03/10/2020
Address
435 COMMERCE DR
City/State STATESBORO GA
Zipcode 30458
TEMPERATURE OBSERVATIONS
Item/Location
Temp
Item/Location
Temp
Item/Location
Temp
Hot Holding, , , , Chili
147.0 ° F
Hot Holding, , , , Gravy
160.0 ° F
Cold Holding, , , , Beef
39.0 ° F
Cold Holding, , , , Diced tomatoes
39.0 ° F
Cold Holding, , , , Tomatoes
41.0 ° F
Cold Holding, , , , lettuce
41.0 ° F
Cold Holding, , , , cheese
40.0 ° F
Cold Holding, , , , Chicken
45.0 ° F
Item Number
OBSERVATIONS AND CORRECTIVE ACTIONS
3-1C
Violation of Code: [511-6-1.04(1)]
Rotten tomato in WIC --discarded Corrected On-Site. Repeat Violation.
6-1A
Violation of Code: [511-6-1.04(6)(f)]
chicken stored in prep cooler @ 45 degrees - discarded Corrected On-Site. New Violation.
11D
Violation of Code: [511-6-1.05(2)(x)]
Need thermometers inside all coolers/freezers Repeat Violation.
14B
Violation of Code: [511-6-1.05(10)(a)]
observed dishes stacked while wet New Violation.
18
Violation of Code: [511-6-1.07(5)(o)]
Observed several flies throughout the kitchen Repeat Violation.