CHILI'S GRILL & BAR

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Chemical dish washer machine was testing 0ppm. Retest and change out the chemical solution and let the dish washer machine run for about 5 to 10 mins. And it's reading 50ppm Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink next to 2 door upright reach in freezer had a a disposal glove stored in the sink. Operator removed gloves from sink Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink next to 2 door upright reach in freezer not having a paper towels. Manager had it refilled Corrected On-Site

Basic - Accumulation of debris on exterior of warewashing machine. Repeat Violation

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling vent in dish area is damaged and crack

Basic - Water leaking from pipe and/or faucet/handle. At hand wash sink next to ice machine and hand wash sink at bar area pipe is leaking

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Manager place wet wiping cloth into solution Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Manager thinks it is salt that is not labeled. Manager had it discarded Corrected On-Site

Basic - Accumulation of debris on exterior of warewashing machine. MOD clean and wipe down the exterior of dish washer machine Corrected On-Site

Basic - Observed server station microwave interior is soiled from old food debris. MOD clean and wipe down the interior of microwave. Corrected On-Site

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Male bathroom door

Basic - Clean plates not stored inverted or in a protected manner.

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Fry cooler not in use at the time of inspection.

Basic - Deflector panel cracked in the microwave in zone 3.

Basic - Light not functioning in the dry storage area.

Basic - Moderate accumulation of black mold-like substance in the interior of the ice machine

Basic - No handwashing sign provided at a hand sink used by food employees. Cook line Corrected On-Site

Basic - Walk in freezer floor entrance tiles cracked.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board on cook line Is soiled between the cutting grooves. Operator discarded Corrected On-Site

Basic - Equipment in poor repair. Reach in freezer 2 door gasket is torn and a zone 2 pasta and burger station reach in cooler drawers is gaskets is in poor repair

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee on cook line changing gloves but not washing hands before putting on new gloves after leaving cook line. Employee is re-educated. Employee corrected Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vents located by the kitchen entrance is soiled with dust Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employees personal items stored on rack that has drying equipment. At ware washing station. Operator corrected Corrected On-Site

Basic - Equipment in poor repair. Observed walk in cooler door not fully close door gaskets are in poor repair. Operator stated they have parts in order for the gaskets.

Basic - Food not stored at least 6 inches off of the floor. Observed cooking oil in kitchen not stored 6 inches off floor. Operator corrected Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup at entrance of walk in freezer

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Corn salsa 45F manager discarded. Corrective Action Taken Repeat Violation

Basic - Ceiling vents soiled with accumulated mold-like substance.

Basic - Cleaned and sanitized equipment or utensils not properly stored. Mixer stick Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed. One posted April 2022. Corrected On-Site

Basic - Exterior door has a gap at the threshold that opens to the outside. Back door

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Tongs in contact with raw chicken. Corrected On-Site

Basic - Soda holster lightly soiled. Corrected On-Site

Intermediate - 53A-03-7 Observed: 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/ Lonnie expired serv safe 7-18-2022. Priority: Intermediate

Basic - 12B-07-4 Observed: Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Monster drink in prep drawer with cooked chicken. Repeat Violation Priority: Basic

Basic - 14-01-5 Observed: Bowl or other container with no handle used to dispense food. Soufflé cups used in dressings. Corrected On-Site Repeat Violation Priority: Basic

Basic - 14-09-4 Observed: Cutting board has cut marks and is no longer cleanable. Corrected On-Site Repeat Violation Priority: Basic

Basic - 14-69-4 Observed: Ice buildup in reach-in freezer and/or walk-in freezer. Ice build up on freezer floor under fan. Repeat Violation Priority: Basic

Basic - 22-20-5 Observed: Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Repeat Violation Priority: Basic

Basic - 24-08-4 Observed: Equipment and utensils not properly air-dried - wet nesting. Priority: Basic

Basic - 29-11-4 Observed: Water leaking from pipe and/or faucet/handle. Repeat Violation Priority: Basic

Basic - 29-19-4 Observed: Standing water in floor drain/floor drain draining very slowly. Corrective Action Taken Repeat Violation Priority: Basic

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked wings in roll top cooler filled above fill line, 46f and brisket 48f. Operator removed to correct level. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Bowl or other container with no handle used to dispense food. Soufflé cup used to scoop ranch dressing Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards are scored up, operator has replacements to replace them. Corrective Action Taken

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. In kitchen on top of batter station. Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer has heavy build up of ice under fan area on floor.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets throughout cook-line coolers

Basic - Standing water in floor drain/floor drain draining very slowly. On kitchen cook line, standing water on floor.

Basic - Water leaking from pipe and/or faucet/handle. At mop sink.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In Reach in cooler on cook line. cut tomatoes (48F - Cold Holding); cut lettuce (53F - Cold Holding). Food items are stored over the fill line of containers in unit. Operator stated that they were recently stocked and moved out of temp portions into other units Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Surface area on underside of beer taps in bar area have an accumulation of mold like substance. Operator cleaned Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels available at hand wash sink on service aisle. Operator stocked Corrected On-Site Repeat Violation

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand wash sink behind bar area has no water available. Operator stated that a work order has already been placed for repairs. Secondary hand wash sink available in bar area. Corrective Action Taken

Basic - Bowl or other container with no handle used to dispense food. Plastic soufflé cup used as scoop. Operator discarded Corrected On-Site

Basic - Food stored on floor. Case of chicken, tomatoes, and lettuce stored on the floor. Operator moved Corrected On-Site Repeat Violation

Basic - Objectionable odors in bathroom or other areas of the establishment. Objectionable odor near mop sink

Basic - Single-service articles improperly stored. Single service items stored on the floor in rear area. Operator moved. Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler. Reach in cooler on cook line to left of conveyor oven has standing water on interior. Operator cleaned Corrected On-Site Repeat Violation

Basic - Water softener salt (food) stored in a location that is not clean and dry. Water softener salt stored in riser room on the floor. Operator moved inside kitchen Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Marinara sauce 98° hh Reheated to 191° Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Sink by Italian station dead battery

Intermediate - Spray bottle containing toxic substance not labeled. At bar Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen cookline dishwasher area

Basic - Food stored on floor. Case food on floor walk in freezer To go containers dry storage Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters

Basic - Old labels stuck to food containers after cleaning. Corrected On-Site

Basic - Open dumpster lid.

Basic - Standing water in bottom of reach-in-cooler. Bottom of small sandwich cooler

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed onions over ready to eat onions Corrected On-Site

High Priority - Hose attached to faucet at three-compartment/food preparation/handwash sink eliminating required air gap. Mop sink hose and chemical line, both corrected by manage. Interior of keg cooler that is also holding clean glasses, water in bottom of unit under mat.

High Priority - Pesticide use not in accordance with manufacturer's directions. Can Spray fly pesticide stored at bar, removed by manager Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of microwave units soiled, interior of reach in cooler drawers on cooks line soiled, gaskets too. Repeat Violation

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Cutting board has cut marks and is no longer cleanable. Repeat Violation

Basic - Employee beverage in a food preparation or other restricted area. On table with cleaned service ware, corrected Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. Clean food storage container stacked wet. Repeat Violation

Basic - Floor not cleaned when the least amount of food is exposed. Under and behind equipment, floors, cove molding, walls in need of cleaning. Floor drains with excessive debris and holding water, soiled. Standing water in Eric, repairs completed today for clogged drain line. Repeat Violation

Basic - Food stored in a location that is exposed to splash/dust. Whole uncut peppers exposed to drip in ceiling of walk in cooler. Item removed by manager.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Interior of reach in cabinets at bar soiled, exterior of cooking equipment on cooks line with old debris Gaskets to reach in cooler units soiled Repeat Violation