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CHILI'S GRILL & BAR

2 E ONTARIO ST, CHICAGO, IL 60611 · Restaurant

Inspection summary

CHILI'S GRILL & BAR has been inspected 10 times by Chicago Department of Public Health since September 27, 2010. The most recent inspection, on June 27, 2017, found no infractions.

3 of 10 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Handwashing and staff hygiene and Pests.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded once on November 26, 2012. For example: APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on November 10, 2011. For example: NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 19 times across 7 separate inspections, most recently on March 11, 2016. For example: CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 6 times across 5 separate inspections, most recently on April 7, 2015. For example: LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED

About this data

These results come from Chicago Department of Public Health, which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

10 inspections

  1. Canvass

    0 infractions

  2. Canvass

    3 infractions

    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • OBSERVED SERVING SPOONS LYING IN THE FOOD HANDLE DOWN. INSTRUCTED TO STORE THE SCOOPS EITHER IN THE FOOD WITH THE HANDLE FACING UP OR IN A SEPERATE CONTAINER IN BETWEEN USE.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED THE SOAP DISPENSER AT THE EXPOSED HAND SINK KNOWN AS THE "PASS OUT ROOM" INSTALLED OUTSIDE OF THE SPLASH GUARD, HOVERING OVER THE HOT FUDGE. INSTRUCTED TO REINSTALL SOAP DISPENER INSIDE THE SPLASH GUARD PARAMETERS DIRECTLY ABOVE THE EXPOSED HAND SINK.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • DETAIL CLEAN FOOD STORAGE RACKS IN THE WALK-IN COOLER TO REMOVE FOOD DEBIRS BUILDUP AND MAINTAIN.
  3. Short Form Complaint

    0 infractions

  4. Canvass

    4 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • RUSTY SHELVES IN WALK-IN COOLER NEED REPAIR/REPLACEMENT OR PAINT WITH NON-TOXIC PAINT.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN INTERIOR BOTTOM OF REFRIGERATOR IN PREP AREA OF FOOD DEBRIS.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN EXTERIOR OF DISH MACHINE OF ENCRUSTED FOOD BUILD-UP AND MOLD.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • LIGHT BLOWN AT HOOD IN KITCHEN AREA. INSTRUCTED TO PROVIDE ADEQUATE LIGHTING AND MAINTAIN AT ALL TIMES.
  5. Canvass

    3 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED FLOOR UNDER FRYERS WITH ACCUMULATED GREASE. INSTRUCTED TO CLEAN AND MAINTAIN FLOORS.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • OBSERVED LIGHT BLOWN IN DRY STORAGE. INSTRUCTED TO PROVIDE AND MAINTAIN ADEQUATE LIGHTING.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • OBSERVED WET MOPS STORED IN MOP SINK. INSTRUCTED TO HANG OR INVERT WET MOPS.
  6. Canvass

    3 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • REPLACE THE TORN DOOR GASKET FOR THE PREP COOLER ON THE RIGHT SIDE OF THE DEEP FRYERS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • REGROUT THE FLOOR TILES WITH STANDING WATER IN THE DISHROOM, DRY STORAGE AND COOK'S LINE.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • REPAIR THE SINK STOPPER LEVER ON THE RIGHT SIDE OF THE 3 COMPARTMENT SINK.
  7. Canvass

    4 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • DAMAGED RUBBER GASKETS AT PREP COOLER DOORS, INSTRUCTED TO REPLACE.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • POOR INSUALATION AT PIPE IN WALK-IN COOLER, INSTRUCTED TO REPLACE TO PREVENT CONDENSATION.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • SODA GUN DISPENSER NOT CLEAN INSIDE, INSTRUCTED TO CLEAN AND MAINTAIN.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • ICE SCOOP STORED ON ICE CUBES AT BAR AREA, INSTRUCTED TO KEEP OF CUBES IN ACLEAN SURFACE.
  8. Canvass Re-Inspection

    0 infractions

  9. Canvass

    6 infractions

    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • (7-38-020) PEST ACTIVITY NOTED ON PREMISES. FOUND 25-SMALL/FRUIT FLIES ON CEILING TILES AROUND THE MOP SINK/ICE MACHINE AREA; 9-ON WALLS AT FRONT WAIT-STAFF AREA (BY BATHROOMS); 7-ON WALL PILLARS BY THE BAR AREA. INSTRUCTED TO ELIMINATE SOURCE & CLEAN/SANITIZE ALL AFFECTED AREAS. All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • CUTTING BOARDS THRU-OUT PREMISES MUST BE REPLACED, DUE TO DEEP/DARK GROOVES. CAULKING ALONG SPLASH GUARDS OF HANDSINKS MUST BE RE-SEALED. All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • FOLLOWING NEED CLEANING: INTERIOR PANEL OF ICE MACHINE, DOOR GASKETS OF MOST COOLERS, INTERIOR BOTTOM OF FRYERS, CABINET UNDER HANDSINK AT COOK'S LINE, PLUMBING PIPES THRU-OUT PREMISES. All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS DRAINS UNDER HEZVY EQUIPMENT IN KITCHEN, AT THE BAR, & UNDER DISHMACHINE NEED DETAILED CLEANING. CRACKED TILES AROUND DRAINS MUST BE FIXED. The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • ALL WALLS/CEILING AFFECTED BY PESTS MUST BE CLEANED/SANITIZED. WALLS UNDER DISHMACHINE MUST BE CLEANED. CAULKING ALONG WALL & SPLASHGUARDS OF DISHMACHINE MUST BE REPLACED (MOLDY). The walls and ceilings shall be in good repair and easily cleaned.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • LEAK AT PIPE UNDER DISHMACHINE SPRAYER SINK-MUST FIX. WASHERS OF FAUCETS THAT ARE LEAKING MUST BE ADDRESSED ALSO. Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health.
  10. Canvass

    4 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. PREP AREA REACH IN COOLERS DOOR RUBBER GASKETS RIPPED. MUST REPAIR/REPLACE ALL DAMAGED COOLER GASKETS.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. OBSERVED FOOD BUILD UP ON LOWER SIDE OF PREP TABLES/SHELVES. MUST CLEAN AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. FLOOR TILES DAMAGED AT BAR/DISHMACHINE ROOM AND IN FRONT OF REAR 3-COMPARTMENT SINK. MUST REGROUT ALL DAMAGED FLOOR TILES/KEEP FLOOR DRY ALSO MUST DETAIL CLEAN FLOOR UNDER/BEHIND FRYERS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • The walls and ceilings shall be in good repair and easily cleaned. MUST SEAL ALL SMALL HOLES IN WALLS IN DISHMACHINE ROOM.

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