CHILI'S GRILL AND BAR

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed added splitter with no vacuum breaker installed.

Basic - Exterior door has a gap at the threshold that opens to the outside. Exterior door next to fuse boxes has a gap at the bottom of the door.

Basic - Water leaking from pipe and/or faucet/handle. Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dust/mold observed on intake vents near bar and dust observed on vents inside Togo area. Repeat Violation

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Beer walk-in cooler: shredded cheese 44F, per manger item in walk-in over 4 hours. Fry wing station: cooked chicken wings 48F, per manager wings on station since time on sticker, 8:05 am. see stop sale. Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot holding zone 2: black beans 131F, at 3:59, per manager item on steam table since time on sticker, 10:38. See stop sale. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Beer walk-in cooler: shredded cheese 44F, per manger item in walk-in over 4 hours. Fry wing station: cooked chicken wings 48F, per manager wings on station since time on sticker, 8:05 am. see stop sale. Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot holding zone 2: black beans 131F, at 3:59, per manager item on steam table since time on sticker, 10:38. See stop sale.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dust/mold like substance on vents over exit from kitchen to dining area, and on vents over hostess stand. Repeat Violation

Basic - Outer openings of establishment cannot be properly sealed when not in operation. Gaps between front double doors.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Zone 2 grill: cooked chicken 45F, cooked peppers and onions 44F, mushrooms 44F, less than 4 hours. Items placed in freezer for rapid cooling. New temps: cooked chicken 40F, cooked peppers 36F, cooked mushrooms 37F, Corrected On-Site Repeat Violation

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed food handler training completed in 2019

Basic - Beverage on shelf over prep area by zone 3. Removed during inspection. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Mold like substance on vent above dish area. Dust build up in large intake over clean side of dish machine. Repeat Violation

Basic - Equipment in poor repair. Walk-in freezer gaskets, and fry reach in cooler gaskets in disrepair.

Basic - In-use ice scoop stored on soiled surface between uses. Dust/debris on interior of scoop holster. Scoop and holster sent to dish pit for washing at time of inspection. Corrective Action Taken

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Mold like substance and debris stuck to walk-in cooler shelves. Dust/debris on interior of scoop holster. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Zone 2: cooked onions 48F, feta cheese 51F, shredded cheese 51F, less than 4 hours, per manager, manager states cooler was in defrost, sent items to freezer for rapid chilling. New temps: shredded cheese 43F, feta cheese 33F, cooked onions 32F, Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Mold like substance around vents in dining room near booth seating by bar area in front of door to kitchen, and on vents above kitchen prep area. Dust build up in intake vent above clean dish rack in dish pit.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on top of fry breading station make table lid. Manager discarded drink at time of inspection. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Mold like substance on walk-in cooler shelves and gaskets. Food debris on speed rack by walk-in freezer. Repeat Violation

Basic - Residue build up around bath room door handles.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Solidified grease/residue on hot hold fry station pan.

Basic - Clean utensils or equipment stored in dirty drawer or rack. Glasses at bar stored on dirty mat.

Basic - Equipment in poor repair. Rough surface developed on plastic fry station containers.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Grease build up under shelves above plates in heat lamp area.

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee handle raw burger Patties, and continue to handle clean dishes. Discussed with employee, employee washed hands. Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed egg rolls and fried chicken stored on soiled hot hold pan.

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk in expo cooler opened 11/27, not dated by 12-1. Manager dated at time of inspection. Corrected On-Site

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. Stanley Kusek expired 10-24-22

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Food/grease residue/debris build up Inside of fry hot hold pans.

Intermediate - Handwash sink not accessible for employee use at all times. Items stored in front of bar handwash sink. Items. Over at time of inspection. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand wash sink near zone 3. Restocked at time of inspection. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Mold like substance on dry storage shelves out side walk-in cooler. Mold like substance on shelves in beer cooler. Build up of residue on walk-in gaskets. Residue build up on outside of bathroom doors. Grease build up on fry station carts. Repeat Violation

Basic - Objectionable odors in bathroom or other areas of the establishment. Around zone 3.

High Priority - Toxic substance/chemical improperly stored. Peroxide cleaner stored over boxed togo cookies. Peroxide moved at time of inspection. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Inside of soda gun nozzle.

Intermediate - Manager or person in charge lacking proof of food manager certification. No proof for person in charge Chris Green.

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle of peroxide cleaner at bar with no label. Manager labeled at time of inspection. Corrected On-Site

Basic - Employee with ineffective hair restraint while engaging in food preparation. Employee in prep area with lots of hair, hat on top. Employee obtained hair net at time of inspection. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk-in cooler shelves. Walk-in cooler speed rack. Zone 2 Reach in cooler gaskets

Basic - Worn, torn and/or soiled floors. Food debris and trash on floor in walk-in cooler and freezer.

Intermediate - Non-pitting surface rust on food-contact equipment. Cast iron cookie pans have rust on inside

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents in bar area and intake vent near bathrooms.

Basic - Cutting board has cut marks and is no longer cleanable. Cutting board inside bar cabinet.

Basic - Dirty apron on top of clean silverware in rack on table. Apron hung on ice scoop holster on dish machine, neck strap in contact with food contact surface. Manager removed aprons and sent items to dirty dish area. Clean glasses stored on top of soiled drain mat at bar. Corrective Action Taken

Basic - Floor area(s) covered with standing water. In dining area just out side kitchen near bathrooms.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Bar area cabinet shelves soiled. Mold like substance on dry storage shelves outside walk in freezer, on walk-in freezer door and walk-in cooler door. Buildup of grease/debris on walk-in freezer floor, walk-in cooler floor around corners and under shelves, dish pit floor, floor in bar area under equipment. Mold like substance on outside of sliding ice machine door, and on gaskets on prep area reach in cooler, walk-in freezer and beer walk-in.

Basic - Standing water in floor drain/floor drain draining very slowly. In fry station, in dish pit, in server station, and under ice machine.

Basic - Ventilation inadequate as evidenced by excessive steam or vapors in kitchen. Fryer hoods not pulling sufficiently. Smoke in kitchen and bar area. Manager states establishment is waiting on a crane to replace hood.

Basic - Water leaking from pipe and/or faucet/handle. Dish pit sprayer leaking.

Observed scorch marks around electrical outlet. For reporting purposes only. On wall behind back prep table, and on wall behind side prep cooler.