CHILI'S GRILL & BAR

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on prep table in kitchen with deep grooves.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Clean forks not inverted in rack stored on utensils shelf in dish room. Manager inverted forks. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf under prep table next to oven in back prep room soiled with food debris .

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in chicken flip top - raw breaded chicken (48F - Cold Holding). Per operator item was left out of temperature for approximately 15 minutes. Operator fried chicken during the inspection to 253F( cooking ). Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. At cook line, on utensils rack , employee glasses stored next to single serve plates. Manager moved glasses and stored away. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage stored on table next to chips in kitchen. Manager removed cup from food prep area. Corrected On-Site

Basic - Wiping cloth sanitizing solution stored on the floor. Wiping cloth quaternary sanitizer stored in bucket on floor at bar. Employee placed bucket on table. Corrected On-Site

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Clean serving skillets not inverted on shelf in dishwasher area. Manager inverted for proper storage. Corrected On-Site

Basic - Floor soiled/has accumulation of debris. Walk in freezer floor soiled with food debris. Employee swept floor. Corrected On-Site

Basic - No Heimlich maneuver/choking sign posted. Provided poster to operator and displayed. Corrected On-Site Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees. I handwashing sign at handwashing sink at bar. Manager posted sign. Corrected On-Site

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed to operator

Basic - Equipment and utensils not properly air-dried - wet nesting. In dish area on shelves, plates and containers stored wet. Discussed with operator to let items completely dry before stacking for storage.

Basic - Floor area(s) covered with standing water. In walk in cooler, standing water on floor under and beside shelves. Discussed with operator to maintain moping the floors in walk in cooler.

Basic - No Heimlich maneuver/choking sign posted. Emailed to operator

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In walk in cooler, raw chicken stored over raw beef. Operator moved chicken to bottom shelf Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Handwashing sink blocked by ice buckets by dish area. Operator removed Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. At hostess station, spray bottle with winded not labeled

Intermediate - Handwash sink used for purposes other than handwashing. At hand wash sink by dish machine, knife stored in sink. Operator removed Corrected On-Site

Basic - Single-service articles improperly stored. At POS station by bar, single serve cutlery stored on floor. Operator moved to shelf

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/ice bin. At ice machine, accumulation of black/green mold like substance. Operator cleaned. Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. At walk in freezer, ice build up on floor.

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. At Bar Triple Sink; (Quaternary 0ppm). Operator remade to Quaternary 200ppm. Corrected On-Site

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. At Cook line Single flip top cooler next to grill; grilled chicken strips (50°F - Cold Holding). Operator stated item not prepared or portioned today, being held in unit more than 4 hours. See Stop Sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Cook line Single flip top cooler next to grill; grilled chicken strips (50°F - Cold Holding). Operator stated item not prepared or portioned today, being held in unit more than 4 hours. See Stop Sale. Repeat Violation Admin Complaint

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

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. At ceiling vent over clean dishes/storage shelving; vent soiled with accumulated grease/dust. Repeat Violation Admin Complaint

Basic - Floor tiles missing and/or in disrepair. At inside of walk-in freezer; floor tile(s) at inside threshold missing and/or in disrepair.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. At walk-in freezer; ice buildup on floor around entrance inside walk-in freezer.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced cheddar cheese (54F - Cold Holding) top reach in cooler on cook line. Operator states cheese not prepped or portioned. Placed in unit less than four hours ago. Overstocked. Removed top layer. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior to microwave at end of cook line

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents over cook line. Vent over ice machine. Vent over clean dish rack at dish machine

Basic - Equipment and utensils not properly air-dried - wet nesting. Dish rack at dish machine

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets to reach in freezer across from fryer

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Bottom of Quesadilla reach in cooler on cook line

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelves

Basic - Wet wiping cloth not stored in sanitizing solution between uses. On cutting Board on cook line. Removed. Corrected On-Site

High Priority - Dented/rusted cans present. See stop sale. Can of mandarin oranges located in the store room.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Mozzarella sticks 50°F(cold holding), raw chicken 44°F(cold holding) in make table cooler next to fry station. Per operator product stored 30 minutes per operator product not prepared or portioned today.operator placed items in walk-in freezer. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Handwash sink not accessible for employee use at all times by service tray at the bar Operator removed Corrected On-Site

Intermediate - Spray bottle containing (toxic substance )sanitizer not labeled. Advised operator to label Corrective Action Taken

Basic - Clean utensils or equipment stored in dirty rack.on dishwasher area.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Keys and personal bag stored at the to go stations by expo. Operator removed Corrected On-Site

Basic - Ice buildup in freezer walk-in freezer. Repeat Violation

Basic - Single-service articles improperly stored on the floor in to go area. Operator stored properly. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced cheese (64F - Cold Holding) on top raw beef reach in cooler at cook line. Operator states cheese placed in unit less than four hours ago. Cheese over stacked above rim. Operator moved to another cooler. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. chili (108F-Hot Holding) in steam table. Operator states chili hot holding in unit for less than four hours. Operator stirred chili-135F. Corrective Action Taken

Basic - Current Hotel and Restaurant license not displayed.

Basic - Equipment and utensils not properly air-dried - wet nesting at dish wash racks.

Basic - Equipment in poor repair. Chip container rusted.

Basic - Floor soiled/has accumulation of debris in grout of floor tiles on cook line.

Basic - Ice buildup in walk-in freezer.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Chip cart stand unclean next to fry station. Operator replaced. Corrected On-Site

Basic - Open dumpster lid. Operator closed. Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust-dish machine area.

Basic - Standing water in bottom of reach-in-cooler. At cook line cooler next to fryer. Operator wiped out water, cleaned and sanitized. Corrected On-Site

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Cooked fried chicken held under time as a public health control for 20 minutes at front cook line area. No timers set. Manager set times to reflect proper time stamp. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris. Inside chip warmer/holder at wait station. Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Liquor bottles in hand sink at bar. All removed. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Food in sink at back kitchen area. Sink cleaned and sanitized. Corrected On-Site

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. Multiple employees with expired training dates. Inspector will recheck at next inspection.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Inside ice machine at ice chute. Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. Containers turned on sides at drain boards. Corrective Action Taken

Basic - Floor soiled/has accumulation of debris. Floor greasy and soiled. Employee cleaned. Corrected On-Site Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Multiple cloths on cutting boards placed in sanitizer. Corrected On-Site