CHILI'S GRILL & BAR

High Priority - Handled raw food then utensils. Employee used plastic hanging glove for raw hamburger, removed glove from left hand with gloves right hand and then handled utensils without washing hands and changing glove.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line in steam table, rice (124F - Hot Holding). Operator stated rice just placed in service. Rice moved to microwave to reheat, temperature 212f after reheating. Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At prep area, hose bibb with splitter on wall by prep sink missing backflow preventers on both ends.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At bar, no towels or soap at handwash sink. Operator supplied. Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured. In outside storage room, tank not secured. Manager placed chain around tank. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At cook line, multiple reach-in cooler gaskets soiled with food debris/residue. Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. At cook line, dessert reach-in cooler drawers have interior bottom of cooler soiled with food residue. Repeat Violation

Basic - Wet mop not stored in a manner to allow the mop to dry. On back deck, mop stored in mop bucket. Manager had employee hang to air dry. Corrected On-Site

High Priority - Live, small flying insects found. At prep area, observed one flying insect.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. At wait station, nozzles on tea urns have build up. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. At wait station, sanitizer bucket stored in handwash sink. Operator removed. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. In wait station, interior of ice machine bin has build up at top plate, chute area.

Basic - Equipment and utensils not properly air-dried - wet nesting. In prep area, large plastic containers stacked before air drying. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At cook line, multiple reach-in cooler/reach-in freezer gaskets soiled/build up. Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. At cook line, interior of reach-in cooler and reach-in freezer across from fry station soiled/food debris.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. In walk-in cooler, multiple cases of unwashed produce stored on shelves over ready to eat items.

High Priority - Dented/rusted cans present. See stop sale. In prep area, can of mandarin oranges dented at lip/edge of can.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk-in cooler, ready to eat chicken marinade stored on bottom shelf in contact with raw chicken pans.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach-in cooler at end of cook line, cheesecake (45F - Cold Holding). Cheesecake held on top of pans, above chill line. Cheesecake placed in cooler 1 hour prior. Employee moved to bottom section of reach-in cooler. Corrective Action Taken Repeat Violation Admin Complaint

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. In wait station, ice machine has black mold-like substance on interior walls.

Basic - Damaged/spoiled/recalled food not properly segregated. In prep area, can of mandarin oranges dented at lip/edge of can. Operator moved to office. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. On clean dish shelves, metal,pans stacked before air drying. Repeat Violation

Basic - Equipment in poor repair. At cook line, reach-in cooler gasket torn. Repeat Violation

Basic - Floor area(s) covered with standing water. At cook line, standing water on floor.

Basic - Food stored on floor. In outside water heater room, bags of softner salt stored on ground.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At cook line, multiple reach-in cooler gaskets soiled. In prep area, walk-in cooler gasket soiled. Repeat Violation

Basic - Raw fruits/vegetables not washed prior to preparation. In prep area, employee cutting onions before washing. Manager had employee discard onions, wash and cut new onions. Corrective Action Taken

Basic - Single-service articles improperly stored. In outside storage room, 2 cases of togo items stored on floor. Operator moved to shelf. Corrected On-Site

Basic - Unclean building components, attachments or fixtures. At cook line, hood system over fryers has grease build up.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk-in cooler, pasta (45F - Cold Holding); wings (45F - Cold Holding). Operator stated items were at proper temperature during opening checklist. Door opened for large truck delivery. Operator had employee open freezer door to help cool. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line conveyer oven, shrimp (93F - Hot Holding). Operator stated extra shrimp is cooked and held until needed, then reheated. Employee reheated abive 165f Corrected On-Site Repeat Violation Admin Complaint

High Priority - Toxic substance/chemical improperly stored. At bar, spray bottle of window cleaner stored on lid of unused ice bin with liquor bottles below spray bottle. Operator moved spray bottle. Corrected On-Site Repeat Violation Admin Complaint

Basic - Equipment and utensils not properly air-dried - wet nesting. In prep area, pans stacked before air drying.

Basic - Equipment in poor repair. In wait station, microwave at dessert station, interior has burn marks and pitting.

Basic - Floor tiles missing and/or in disrepair. At cook line fry station, floor tiles missing/cracked. Operator stated they have work order in and should be completed next week. Corrective Action Taken

Basic - Grease receptacle lid open, broken, or missing. On back dock, lid open on grease receptacle. Operator closed. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At cook line, multiple gaskets on reach-in cooler drawers soiled.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line pass thru area, chicken (122, 115F - Hot Holding)l Employee stated chicken placed in warmer 30 minutes earlier. Managed reheated- chicken (184, 189F - Hot Holding) Corrected On-Site Repeat Violation Admin Complaint

High Priority - Toxic substance/chemical improperly stored. In wait station, spray bottle of multi surface sanitizer hanging on shelf above sugar packets. Manager moved spray bottle. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. At mop sink in prep area, splitter added to hose bibb for chemical dispensers, no backflow preventer on non chemical dispenser side. Operator removed splitter, vacuum breaker present on hose bibb. Corrected On-Site

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. In walk-in cooler and wait station, chocolate milk not dated. Operator not able to determine when milk was opened. Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. On lower shelf in prep area, wedge slicer has food debris on blade. Employee moved to clean. Corrective Action Taken Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at bar handwash sink. Operator supplied. Corrected On-Site Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. In wait station, spray bottle identified as multi surface sanitizer not labeled. Manager labeled. Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured. Tank by mop sink not secured, operator placed chain on tank. Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public. At cook line, potato chips identified as personal on upper shelf. Manager moved to office. Corrected On-Site

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. At cook line, interior of dessert reach-in cooler soiled. Manager had employee clean. Corrected On-Site

Basic - Single-service articles not stored inverted or protected from contamination. In wait station, plastic lids and togo cups not inverted/protected. Manager inverted lids and covered sleeve dispensers. Corrected On-Site

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. In wait station, Sanitizer Bucket (Quaternary 0ppm); Operator made new bucket, retested Sanitizer Bucket (Quaternary 300ppm) Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut tomatoes (46F - Cold Holding); shredded lettuce (46F - Cold Holding) in top section of reach in cooler across from fryers on cook line, per manager cooler is in defrost mode and all items placed in cooler approximately 30 minutes prior, manager placed cooler out of defrost mode, items retemp below 41F Corrected On-Site Repeat Violation Admin Complaint

Intermediate - Handwash sink does not have enough water pressure to properly wash hands. At hand wash station in dish area for hot water.

Intermediate - No soap provided at handwash sink. At hand wash station on cook line by fryers Repeat Violation

Basic - Floor soiled/has accumulation of debris. Floor under equipment at bar area. Under shelfs in outside storage area.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. All microwaves on make line. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Underside of soda machine around nozzles in server area.

Basic - Self-closing metering faucet does not provide water for at least 15 seconds. At double hand wash station in men's bathroom the right faucet does not run for 15 seconds.

Basic - Unnecessary items stored in garbage enclosure. Discarded reach in coolers behind dumpster.

High Priority - Employee with infected sore/cut/burn/wound on hand, finger or wrist without two layers of impermeable protection on the wound is handling food, clean equipment or utensils, or unwrapped single-service items. Employee engaged in food preparation in prep area has only one impermeable layer on finger cut, employee put on gloves. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pork ribs (47F - Cold Holding) in reach in cooler drawer on cook line that can not close all the way by itself, per employee ribs where placed in cooler approximately three hours prior, manager placed ribs in back of reach in cooler. chicken wings (45F - Cold Holding); cooked peppers and onions (46F - Cold Holding); sliced cheese (46F - Cold Holding); chopped chicken (47F - Cold Holding) in walk in cooler, per manager door to cooler has been consistently opened for approximately 3.5 hours, manager opened interior door to walk in freezer, all retemps at or below 41F. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Alfredo sauce (127F - Hot Holding); corn of the cob (109F - Hot Holding) in steam wells on make line, per manager both items where already reheated before placing in steam well less then one hour prior, both items placed in microwave and reheated over 165F. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Employee at bar area using hand wash sink to rinse off cups. Employee filling container in hand wash sink on cook line.

Intermediate - No soap provided at handwash sink. In women's bathroom. Repeat Violation

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. In handicapped stall in women's bathroom

Basic - Employee with no hair restraint while engaging in food preparation. Two employees no cook line.

Basic - Food stored on floor. Cooking oil next to fryers on cook line.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of two microwaves on cook line.

Basic - Old labels stuck to food containers after cleaning. On multiple stored and in use containers throughout kitchen. 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. Black beans on storage cart in walk in cooler stored overnight 49F. Beans discarded. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Black beans on storage cart in walk in cooler stored overnight 49F. Beans discarded. Repeat Violation Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of multiple reach in coolers/drawers and freezers in kitchen area. Grill surface for grill on cook line. Interior of conveyor oven in kitchen. Interior of ice bin in server area across from expo line.

Intermediate - Handwash sink not accessible for employee use at all times. Large hand washing sink across from dish machine with knives and buckets stored inside. Hand washing sink in dish area with apron stored inside. Items moved and stored correctly. Corrected On-Site Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At large hand washing sink across from dish area. Towels provided. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Ranch dressing made two days prior stored in reach in cooler on expo line.

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle containing yellow chemical cleaner stored by hand washing sink near dish machine. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Multiple to go paper cups in food items in walk in cooler and on cook line. Repeat Violation

Basic - Carbon dioxide/helium tanks not adequately secured. Two large tanks near rear exit door. Repeat Violation

Basic - Cleaned and sanitized equipment or utensils not properly stored. Clean white containers stored on floor by cook line.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on shelf over prep table in prep area. Drink removed. Corrected On-Site Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone on shelf with clean bowls on back prep line. Phone moved and stored correctly. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Clean storage pans/containers near prep area. Repeat Violation

Basic - Floor area(s) covered with standing water. In back kitchen on prep line. Repeat Violation

Basic - Floors, walls, and/or ceilings soiled/has accumulation of debris. Floor in walk in cooler. Floor in walk in freezer. Floor under prep tables in back kitchen. Floor under cooking/refrigeration equipment on cook line. Floor in in dish area. Floor under bar top. Multiple floor drains throughout kitchen. Walls in dish area. Repeat Violation

Basic - Food storage container/container lid cracked or broken. Clean storage pans/containers near prep area.

Basic - Garbage on the ground and/or pad around dumpster. Outside dumpster pad in back dock area.

Basic - No copy of latest inspection report available. Inspection provided was from 2019. Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees. At hand washing sink in bar. Inspector emailed sign. Corrective Action Taken

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cart in walk in cooler. Exterior of cooking and refrigeration equipment on cook line. Area below grill on cook line. Shelving rack in dish area. Hood filters above cooking equipment. Top of dish machine. Soda gun holsters in bar area. Repeat Violation

Basic - Old labels stuck to food containers after cleaning. Clean storage pans/containers near prep area. Repeat Violation

Basic - Open dumpster lid. Outside dumpster in back dock area. Repeat Violation

Basic - Stored food not covered. Multiple items in walk in cooler. Tortillas on cook line. Tortillas covered. Corrective Action Taken

Basic - Wiping cloth sanitizing solution stored on the floor. Sanitizer bucket in back prep area. Bucket moved and stored correctly. Corrected On-Site

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee cutting lemons in prep area without gloves. Manager asked employee to wash hands and put gloves on. Corrective Action Taken

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Two live flies observed in kitchen area. Repeat Violation Admin Complaint

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. Three pans of cooked chicken 51°F and one pan of cooked rice 49°F on speed rack stored overnight in walk in cooler. Products discarded. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Three pans of cooked chicken 51°F and one pan of cooked rice 49°F on speed rack stored overnight in walk in cooler. Products discarded. Repeat Violation Admin Complaint

High Priority - Toxic substance/chemical improperly stored. Bathroom cleaner on prep table in kitchen. Spray bottle containing yellow chemical cleaner stored with ketchup and mustard in bar. Both items moved and stored correctly. Corrected On-Site Repeat Violation Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Multiple interiors of reach in coolers and cooler drawers on cook line. Interior of conveyor oven on cook line. Interior ice machine. Interior ice bin in server area.

Intermediate - Handwash sink used for purposes other than handwashing. Knife and two containers of frozen strawberries in hand washing sink across from dish area. Items removed. Corrected On-Site Repeat Violation

Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. At hand washing sink in prep area of kitchen. At hand washing sink in bar area.

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle containing yellow chemical cleaner stored in bar area by ketchup and mustard. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Multiple to go cups used as scoops for food. Scoops removed. Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured. Tank in back kitchen area. Tank secured by manager. Corrected On-Site Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on back prep table. Employee drink on shelf over pass through window. Employee drink on shelf in walk in cooler. All drinks discarded. Corrected On-Site Repeat Violation

Basic - Employee eating in a food preparation or other restricted area. Employee sandwich on prep table in kitchen. Sandwich discarded. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Clean storage pans/containers near dish area and prep area. Repeat Violation

Basic - Floor area(s) covered with standing water. Throughout kitchen. Repeat Violation

Basic - Floors, walls, and/or ceilings soiled/has accumulation of debris. Floor under cooking equipment on cook line. Floor under server area in pass through area. Floor under bar equipment. Floor in dry storage area. Floor in walk in cooler. Floor in walk in freezer. Floor in dish area. Floor drains throughout kitchen area. Wall under dish machine. Repeat Violation

Basic - No copy of latest inspection report available. Last inspection could be provided.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple gaskets for reach in coolers on cook line. Hood filters above grill on cook line. Shelves below prep tables in kitchen area. Shelf/rack in dish area. Repeat Violation

Basic - Old labels stuck to food containers after cleaning. Clean storage pans/containers near dish area and prep area. Repeat Violation

Basic - Open dumpster lid. Dumpster on back dock. Lid closed. Corrected On-Site Repeat Violation

Basic - Standing water in floor drain/floor drain draining very slowly. Drain under dish sink. Drain cleared by manager. Corrected On-Site