CHILI'S GRILL & BAR (Health Operation# 581944) is a foood service establishment inspected by New York State Department of Health (NYSDOH). The last inspected date is March 27, 2018.
| NYS Health Operation ID | 581944 |
| Operation Name | CHILI'S GRILL & BAR |
| Food Service Description | Food Service Establishment - Restaurant |
| Facility Address |
3347 South Chambers Road Horseheads NY 14845 |
| Municipality | BIG FLATS |
| County | CHEMUNG |
| Permitted Corporation Name | PEPPER DINING, INC |
| Permitted Operator Name | CHRIS GREEN |
| Permit Expiration Date | 10/15/2019 |
| Local Health Department | Chemung County |
| NYSDOH Gazetteer | 075200 |
| Date: 2019-01-28 | Type: Inspection |
Violations:
1 critical,
0 noncritical |
|
Item 5A (Critical): Potentially hazardous foods are not kept at or below 45°F during cold holding, except smoked fish not kept at or below 38°F during cold holding. Comments: Observed black beans properly reheated to greater than 165F in the microwave during inspection. Other potentially hazardous food or time/temperature control for safety (PHF/TCS) items, including rice and beans, properly hot-held in line steam table at 165F. Observed previously cooked and cooled corn on the cob at, a temperature of 130F, reheating in portable steam table unit. Per staff, corn had only been reheating for 10 minutes prior. Staff stated corn reaches 165F in steam table and, if ordered prior to proper reheat temperature, staff will reheat corn in microwave to 165F or greater. Discussed proper reheating methods such as by stove top or microwave and reheating all previously cooked and cooled foods to a temperature of 165F or above within two hours. Discussed that steam tables are to be used for hot-holding foods at 140F or warmer and not for reheating. Observed PHF/TCS items stored in make-units and refrigeration units at temperatures of 45F or below. Observed shrimp cooked to 154F in loading oven, beef burger cooked to 166F on flat top grill, and chicken cooked to 165F on flat top grill. Observed employee working with gloves while cutting ready-to-eat vegetables such as tomatoes and peppers used for salsa. Discussed working in small manageable quantities, monitoring temperatures, and placing foods in refrigeration if they need to step away. Observed employee changing gloves between making food and discussed hand washing whenever hands are soiled. Observed dishwasher running with adequate levels of chlorine sanitizer at 200 ppm using facility's test strips. Discussed requirements for facility's hot-holding waiver with staff. No items on hot-holding waiver were observed during time of inspection. |
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| Date: 2018-03-27 | Type: Re-Inspection |
Violations:
1 critical,
0 noncritical |
|
Item 6A (Critical): Potentially hazardous foods are not kept at or above 140°F during hot holding. Comments: Reinspection conducted to follow up on repeat room temperature violation from previous inspections. No room temperature storage observed during reinspection. Observed food service employees working on TCS items in small, manageable quantities and in time periods of only 15-20 minutes to prevent cold TCS items from reaching temperatures above 45F. Observed properly functioning cold holding and hot holding units. No other items evaluated during reinspection. |
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| Date: 2018-01-30 | Type: Inspection |
Violations:
1 critical,
2 noncritical |
|
Item 5C (Critical): Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage). Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Item 11D: Non food contact surfaces of equipment not clean Comments: No waiver items prepared during time of inspection. Waiver items only prepared and held during weekends when busy. Discussed waiver agreement and marking 4 hour discard times on whiteboard next to holding unit. Observed adequate levels of chlorine (100ppm) in bleach sanitizing solution used in facility's dish washing machine. Observed shredded cheese in cold holding unit, between flattop grill and loading oven, at temperatures of 43F. Discussed keeping lid to all cold holding units down to help keep TCS/PHF items at 45F or below. |
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| Date: 2017-10-17 | Type: Re-Inspection |
Violations:
0 critical,
0 noncritical |
| Comments: Reinspection conducted to follow up on reoccurring issue of cold held sliced cheese and containers of shredded cheese with temperatures above the required cold holding temperature of 45F. Staff has relocated sliced cheese to bottom section of refrigerated make unit between flat top grill and loading oven. Temperature of sliced cheese in the bottom of the make unit was 43F. Staff has relocated shredded cheese and other potentially hazardous food (PHF/TCS) items, such as chicken, to the rear of the top section of the make unit to keep items further away from the heat produced by the surrounding equipment. Staff has also removed inserts from the front of the top section of the make unit and has been trained to keep the lid of the top section down to allow cold air to circulate in the top section. Discussed facility's hot hold waiver. No other items evaluated during time of inspection. | ||
| Date: 2017-07-27 | Type: Re-Inspection |
Violations:
1 critical,
0 noncritical |
|
Item 5A (Critical): Potentially hazardous foods are not kept at or below 45°F during cold holding, except smoked fish not kept at or below 38°F during cold holding. Comments: Reinspection conducted to follow up on preciously cited items from 5/16/17 inspection. No other items evaluated during time of reinspection. Item 12C, condensate waste water pooling in bottom of cold holding unit, from previous inspection corrected. Observed employee properly wash hands after coming back from smoke break. Discussed the policy of no eating, drinking, or smoking around food, food prep area, or food storage area. Discussed facility's waiver of several fried food items and documenting discard times on dry erase board as described in facility's waiver agreement. Facility to undergo renovation of dining area and installation of sheet metal on walls in kitchen area. Discussed protecting food and food prep areas from construction debris, including dust and metal shavings, during renovations. |
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| Date: 2017-05-16 | Type: Inspection |
Violations:
2 critical,
1 noncritical |
|
Item 5A (Critical): Potentially hazardous foods are not kept at or below 45°F during cold holding, except smoked fish not kept at or below 38°F during cold holding. Item 1H (Critical): Food from unapproved source, spoiled, adulterated on premises. Item 12C: Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained Comments: Discussed and observed proper use of facility's hot holding waiver. Facility marked the drop time of the food items, such as chicken fingers and boneless chicken wings, the initials of the employee that prepared the food item and the discard time. Discussed with manager that food items must be discarded no longer than 4 hours after food item has been prepared, but can discard earlier for quality purposes if they so choose. Observed proper use of gloves to prevent cross contamination of raw meat to ready to eat foods. Observed proper use of utensils to prevent barehand contact of garnishes. |
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| Date: 2016-06-22 | Type: Re-Inspection |
Violations:
0 critical,
0 noncritical |
| Comments: Reinspection conducted after observing three critical violations during recent inspection, after stipulation agreement for repeat violations. All issues identified during previous inspection have been corrected, including the following: No hot-holding of fried items occurring during reinspection, but staff demonstrated use of the hot-holding unit. No potentially hazardous/time & temperature controlled for safety foods (phf/tcs) observed outside of cold or hot-holding that were not actively being portioned or prepared. Dish machine adequately sanitizing dishes as indicated by at least 50ppm of free chlorine on test strips, manager observed adequate sanitizing during morning checklist. All handwash sinks in kitchen and bar were functional and available. Manager discussed importance of maintaining the hand sink, including keeping items from blocking access to sink and keeping dishes out of sink with bartender during reinspection. Manager indicated additional food worker training desired for new workers, will call to schedule in late summer or early fall. | ||
| Date: 2016-03-10 | Type: Inspection |
Violations:
3 critical,
3 noncritical |
|
Item 5A (Critical): Potentially hazardous foods are not kept at or below 45°F during cold holding, except smoked fish not kept at or below 38°F during cold holding. Item 6A (Critical): Potentially hazardous foods are not kept at or above 140°F during hot holding. Item 5C (Critical): Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage). Item 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions Item 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing Comments: Observed proper glove use and hand washing while dealing with raw foods and utensils, after smoking break. Discussed the use and location of a scoop for ready to eat tortilla chips. Recommended storage of scoop on clean surface outside of chip storage. Refrigeration unit adjacent to grill operating such that foods contained within are approximately 45F. Recommended closing lid to top section or covering individual inserts, moving phf/tcs foods away from grill, and/or adjusting thermostat. Manager indicated unit was to be replaced. |
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| Date: 2015-06-18 | Type: Re-Inspection |
Violations:
0 critical,
1 noncritical |
|
Item 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions Comments: Violation #12E corrected from previous inspection-adequate hot water present at hand wash sink in womens' toilet room. |
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| Date: 2015-04-27 | Type: Re-Inspection |
Violations:
0 critical,
2 noncritical |
|
Item 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing Item 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions Comments: Violation #6A corrected from previous inspection-hot-holding temperature of chicken ranchero 150F+. Per manager, smaller amounts are being placed in hot-holding, so the depth of the chicken in the hot-holding pan is less than previous. Also, more salsa is included in the recipe as items lacking water are difficult to adequately hot-hold. Handwash sinks in kitchen available for use-not blocked-corrected from previous inspection. |
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| Date: 2015-04-07 | Type: Inspection |
Violations:
1 critical,
5 noncritical |
|
Item 6A (Critical): Potentially hazardous foods are not kept at or above 140°F during hot holding. Item 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing Item 8F: Improper thawing procedures used Item 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions Item 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures Comments: Recommended storing of phf/tcs foods below fill line in plastic insert pans in cold and hot-holding units. Also recommended keeping lids to cold-holding units closed as often as possible, particularly in unit where there are gaps between inserts which allows cold air to escape out of unit. |
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| Date: 2014-01-31 | Type: Inspection |
Violations:
2 critical,
5 noncritical |
|
Item 5C (Critical): Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage). Item 6A (Critical): Potentially hazardous foods are not kept at or above 140°F during hot holding. Item 11B: Wiping cloths dirty, not stored properly in sanitizing solutions Item 8A: Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked) Item 8F: Improper thawing procedures used Item 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Comments: Discussed use of waiver to use time (rather than temperature) as a public health control for diced chicken, or any other potentially hazardous food. Sanitarian to email waiver application to store email address. Also discussed discrepancies between NYS food code and FDA model food code, which facility utilizes, with manager. Facility responsible for abiding by NYS food code. |
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| Date: 2013-07-18 | Type: Inspection |
Violations:
4 critical,
4 noncritical |
|
Item 5A (Critical): Potentially hazardous foods are not kept at or below 45°F during cold holding, except smoked fish not kept at or below 38°F during cold holding. Item 5E (Critical): Enough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45°F as required. Item 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Item 12C: Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained Item 11D: Non food contact surfaces of equipment not clean Comments: Discussed cooling of ribs with manager. Advised manager that several refrigeration units operating where ambient are temperature 44-45 degrees F. |
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| Date: 2012-03-30 | Type: Inspection |
Violations:
0 critical,
3 noncritical |
|
Item 11C: Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred Item 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing Item 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures |
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| Operation Name | DBA/Corporation Name | Facility Address | Last Inspection |
|---|---|---|---|
| CHILI'S GRILL & BAR | Pepper Dining, Inc. | 382 Route 9w, Glenmont, NY 12077 | 2018-11-29 |
| Chili's Grill & Bar | Pepper Dining, Inc. | 3691 Erie Boulevard East, Dewitt, NY 13214 | 2018-11-28 |
| CHILI'S GRILL & BAR | Brinker Restaurant Corp. | 4434 Palisades Center Drive, West Nyack, NY 10994 | 2018-11-27 |
| CHILI'S GRILL & BAR | Pepper Dining, Inc. | 1624 Clark Street Road, Auburn, NY 13021 | 2018-11-27 |
| CHILI'S GRILL & BAR | Brinker Restaurant Corp. | 255 East Route 59, Nanuet, NY 10954 | 2018-11-01 |
| CHILI'S GRILL & BAR | Pepper Dining Inc | 608 South Meadow Street, Ithaca, NY 14850 | 2018-10-16 |
| Chili's Grill & Bar | Brinker Restaurant Corporation | 1274 Route 300, Newburgh, NY 12550 | 2018-10-11 |
| CHILI'S GRILL & BAR | Pepper Dining Inc | 1536 Military Road, Niagara Falls, NY 14304 | 2018-10-05 |
| CHILI'S GRILL & BAR | Brinker Restaurant Corp | Route 9 & Spring Road, Poughkeepsie, NY 12601 | 2018-09-25 |
| CHILI'S GRILL & BAR | Pepper Dining, Inc. | 5 Northside Drive, Clifton Park, NY 12065 | 2018-09-13 |
| Find all services with the same name | |||
| Department of State (DOS) ID | 3479514 |
| Entity Name | PEPPER DINING, INC. |
| Initial DOS Filing Date | 2007-02-21 |
| Entity Type | FOREIGN BUSINESS CORPORATION |
| DOS Process Name | C/O CORPORATION SERVICE COMPANY |
| DOS Process Address |
80 State Street Albany NY 12207 |
| Street Address | 3347 SOUTH CHAMBERS ROAD |
| City | HORSEHEADS |
| State | NY |
| Zip | 14845 |
| Operation Name | DBA/Corporation Name | Facility Address | Last Inspection |
|---|---|---|---|
| OOB - CHILI'S BAR & GRILL (under Brinker) | Brinker Restaurant Corp. | 3347 South Chambers Road, Horseheads, NY 14845 | 2006-06-05 |
| Operation Name | DBA/Corporation Name | Facility Address | Last Inspection |
|---|---|---|---|
| Hilton - Restaurant / Catering | Bfh, LLC | 35 Arnot Road, Horseheads, NY 14845 | 2018-06-28 |
| McDONALD'S #7065 (BIG FLATS) | Cayuga Arnot Mall, LLC | 3327 Chambers Road, Horseheads, NY 14845 | 2018-03-05 |
| RED LOBSTER #0616 | Red Lobster Hospitality, LLC | 3328 Chambers Road, Horseheads, NY 14845 | 2018-02-02 |
| OOB - RED LOBSTER (under N & D restr) | N and D Restaurants, Inc. | 3328 Chambers Road, Horseheads, NY 14845 | 2014-04-25 |
| OOB - McDONALD'S #7065 (BIG FLATS) | Crg At Arnot Mall, Inc. | 3327 Chambers Road, Horseheads, NY 14845 | 2014-02-11 |
| Hilton- Catering | 35 Arnot Road, Horseheads, NY 14845 | 2009-11-18 | |
| HOMETOWN TEAMS BBQ | Sample This Barbecue, LLC | 3300 Chambers Rd, Arnot Mall #17, Horseheads, NY 14844 | 2018-12-04 |
| PICNIC PIZZA - ARNOT MALL | Picnic Pizza of Elmira Ny, Inc | 3300 Chambers Road, Horseheads, NY 14845 | 2018-11-27 |
| HOMETOWN TEAMS BBQ | Nichols and Lewis Productions LLC | 3300 Chambers Rd, Arnot Mall #17, Horseheads, NY 14844 | 2018-05-29 |
| MULAN SUPER CHINA | Sichun Huang | 3300 Chambers Rd (arnot Mall), Horseheads, NY 14845 | 2018-03-13 |
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| Data Provider | New York State Department of Health (NYSDOH) |
| Jurisdiction | New York State |
This dataset includes 80k food service establishment inspected by New York State Department of Health (NYSDOH).