CHILI'S GRILL & BAR
Tkt of New York LLC


Address: 7491 Victor-pittsford Road, Victor, NY 14564

CHILI'S GRILL & BAR (Health Operation# 506425) is a foood service establishment inspected by New York State Department of Health (NYSDOH). The last inspected date is February 1, 2018.

Business Overview

NYS Health Operation ID 506425
Operation Name CHILI'S GRILL & BAR
Food Service Description Food Service Establishment - Restaurant
Facility Address 7491 Victor-pittsford Road
Victor
NY 14564
Municipality VICTOR
County ONTARIO
Permitted Corporation Name TKT OF NEW YORK LLC
Permitted Operator Name JOHN KENDALL
Permit Expiration Date 07/31/2020
Local Health Department Geneva District Office
NYSDOH Gazetteer 346400

Inspection Results

Date: 2018-02-01 Type: Inspection Violations: 5 critical, 2 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 2E (Critical): Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
Item 6A (Critical): Potentially hazardous foods are not kept at or above 140°F during hot holding.
Item 4C (Critical): Foods or food area/public area contamination by sewage or drippage from waste lines.
Item 11D: Non food contact surfaces of equipment not clean
Item 8C: Improper use and storage of clean, sanitized equipment and utensils
Comments: The violations observed during the course of this inspection may result in an enforcement action by this Department.
Date: 2017-02-24 Type: Inspection Violations: 3 critical, 8 noncritical
Item 5B (Critical): Potentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours.
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 1D (Critical): Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans)
Item 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
Item 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
Item 11D: Non food contact surfaces of equipment not clean
Item 8C: Improper use and storage of clean, sanitized equipment and utensils
Item 10B: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
Item 11C: Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
Comments: At the time of inspection the facility stated that the repairman for the cold holding units would be onsite tonight to address the concerns. Due to the above red violations the Department may take an Enforcement Action against the facility.
Date: 2016-11-04 Type: Inspection Violations: 4 critical, 3 noncritical
Item 4C (Critical): Foods or food area/public area contamination by sewage or drippage from waste lines.
Item 5C (Critical): Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
Item 2E (Critical): Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
Item 10B: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
Item 10A: Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
Comments: The violations observed during the course of this inspection may result in an enforcement action by this Department. Discussed working quantities of potentially hazardous foods and minimizing temperature abuse during steps of necessary preparation regarding cooked onions, ranch dressing made on site, cooked rice, and sliced tomatoes.
Date: 2016-03-11 Type: Inspection Violations: 3 critical, 6 noncritical
Item 2E (Critical): Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
Item 5B (Critical): Potentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours.
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 10B: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
Item 11D: Non food contact surfaces of equipment not clean
Item 8B: In use food dispensing utensils improperly stored
Item 10A: Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
Item 8F: Improper thawing procedures used
Comments: The violations observed during the course of this inspection may result in an enforcement action by this Department. Discussed prevention of bare hand contact. Discussed ill food worker policy.
Date: 2015-10-26 Type: Inspection Violations: 4 critical, 5 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 2E (Critical): Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
Item 6A (Critical): Potentially hazardous foods are not kept at or above 140°F during hot holding.
Item 10B: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
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 11D: Non food contact surfaces of equipment not clean
Item 11B: Wiping cloths dirty, not stored properly in sanitizing solutions
Comments: The violations observed during the course of this inspection may result in an enforcement action by this Department.
Date: 2015-01-26 Type: Inspection Violations: 0 critical, 6 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 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
Item 11D: Non food contact surfaces of equipment not clean
Item 10A: Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
Item 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans

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Office Location

Street Address 7491 VICTOR-PITTSFORD ROAD
City VICTOR
State NY
Zip 14564

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Dataset Information

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).