CHILI'S GRILL AND BAR

High Priority - Toxic substance/chemical improperly stored. In storage cabinet near restrooms, three spray bottles of cleaner stored on shelf next to toilet paper and napkins. Operator removed spray bottles from cabinet. Corrected On-Site Repeat Violation Admin Complaint

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 top of warmer across from fryers on cook line. Operator removed phone. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. In dish area on clean dish rack and on bottom shelf of prep table, pans stacked before properly air drying. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple gaskets on cook line soiled with food debris. Also, hood filters above grill soiled with grease. Repeat Violation

Basic - Single-service articles not stored inverted or protected from contamination. On top shelf of cook line, to go ramekins not inverted. Operator filled over stack. Corrected On-Site

High Priority - Stop Sale issued due to food originating from an unapproved source. Observed table at front entrance of restaurant with individual cake pieces made by employee at her residence. Restaurant was selling cakes to raise money for st Jude's. Manager removed all cakes from table and stated they did not know and will not do it again. Corrected On-Site

High Priority - Live, small flying insects found. Observed 1 live flying insect by clean dish rack in dish area.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top reach in cooler on cook line next to flat top grill, sliced American cheese (57F - Cold Holding). American cheese stacked higher than fill line. Manager had employee remove so cheese and return it to walk-in cooler. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Toxic substance/chemical improperly stored. On side of bag- in- box soda rack in server area, spray bottle of disinfectant hanging on side of rack. Manager removed from shelf and stored different. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. On drying rack in dishwasher area multiple pans stacked before properly air drying. Repeat Violation

Basic - Floor soiled/has accumulation of debris. Floor under ice machine in server area soiled.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple gaskets on reach in coolers on cook line soiled. Also, hood filters above flat top grill has build up of grease. Also, on soda machine in server area, around soda nozzles soiled. Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Interior of middle reach in cooler on cook line has food debris at bottom.

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 reach in cooler at server station that was opened two days prior not dated. Manager added date. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Hand wash station in dish area blocked by black cart with dishes on it.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Non lidded employee drink next to tea dispenser.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee keys and purse next to clean silverware. Manager removed employee belongings. Employee phone charge sitting on plate on make line. Manager moved charger and took plate to dish area. Corrected On-Site

Basic - Equipment or utensils not designed or constructed in a durable manner. At cleaned dish area, two dishes are melted away lid area.

Basic - Floor, walls and or ceilings soiled/has accumulation of debris. Ceiling vents and tiles above dish area have build up of dust. Ceiling tile above pass through window in kitchen soiled with food debris.

Basic - Old labels stuck to food containers after cleaning. Next to dish area where cleaned dishes are stored, three containers have old labels.

Basic - Stored food not covered. Two tea urns at server station are uncovered. Employee added lid. Repeat Violation

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 putting chips in basket with tongs touched chips when using bare hand to shield chips to stay in basket. Discussed with employee and operator. Operator had employee wash hands. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked vegetables (111-115F - Hot Holding) in two steam tables. Operator reheated corn on cobs to more than 165F Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Multiple portable cutting boards on cookline soiled/ stained.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink at end of kitchen. Operator replenished paper towels. Corrected On-Site

Basic - Drain cover(s) missing. Drain cover under triple sink in bar area missing.

Basic - Equipment in poor repair. Gasket on reach in cooler drawer below grill area torn.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave on cook line soiled. Operator had employee clean microwave during this inspection. Corrected On-Site

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 0-100ppm) on cookline and prep area. Operator emptied buckets and remade sanitizer solution. Retested at 200ppm Corrected On-Site

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee on cook line handling personnel phone while engaged in food preparation without washing hands in between tasks, manger spoke to employee, employee washed hands. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked Penna pasta (44F-46F - Cold Holding) in slightly ajar bottom drawer of reach in cooler on cook line, per manager line was just set up, pasta moved to walk in cooler. individual creamers (56F - Cold Holding) at server area in kitchen sitting several inches above ice, per manager creamers where just placed in container, creamers placed on top of ice. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Handwash sink not accessible for employee use at all times. Third pan filled with water inside hand wash sink in dish area, pan removed. Corrected On-Site

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. In men's bathroom, manager corrected during inspection. Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. One employee on cook ,one wearing watch,employee corrected during inspection. Corrected On-Site

Basic - Floor soiled/has accumulation of debris. Under drink station in server area. Under fryers on cook line. In walk in freezer.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of 2 microwaves on make line in kitchen. Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Bottom interior of 2 reach in coolers on cook line in kitchen. Bottom interior of 2 reach in coolers at bar area. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. milk (47F - Cold Holding); individual creamer (60F - Cold Holding) Sitting in container of ice in server area in kitchen, per manager items have had to been pulled out of cooler no more then 30 minutes prior, all items moved back into coolers. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food reheated in a microwave oven for hot holding not stirred/rotated. mashed potatoes (122F - Reheating after less then 30 minutes) taken out of microwave on cook line and placed directly into hot holding unit without being stirred/rotated and not all areas of the mashed potatoes, first reheat from original packaging, where above 135F, employee placed potatoes back in microwave and all parts reheated above 135F after being stirred. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. quesso cheese (109F-119F - Hot Holding) in hot holding unit on cook line, per employee cheese was reheated in microwave less then 30 minutes prior, cheese placed back in microwave to reheated, all parts reheated above 165F. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Bottle of soap stored on top of dish washer at the end clean dishes come out, employee moved soap. Corrected On-Site Repeat Violation Admin Complaint

Intermediate - Establishment conducts non-continuous cooking of raw animal foods without monitoring and documenting initial heating time and temperature, cooling times and temperatures, cold holding temperature and final cooking temperature. Per manager they conduct non continuous cooking of raw chicken wings and document temperatures of said chicken wings during the cooling and cold holding stages, but do not document temperatures of the initial and final cooking temperature.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of both soda guns at bar area. Also top interior of ice bin at end of bar and ice bin of soda machine in server area in kitchen have a build up of debris. Interior bottom of reach in coolers at bar area. Repeat Violation

Intermediate - No soap provided at handwash sink. At hand wash station in dish area, employee corrected during inspection. Corrected On-Site Repeat Violation

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach in cooler on cook line across from fryers. Repeat Violation

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Around gaskets and door frames of reach in coolers on cook line.

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. Manager ran dish machine multiple times and left the machine running for over 10 minutes,machine did not register any sanitizer, manager placed a work order with maintenance.establishment has a triple sink and sanitizer for manual ware washing. Corrective Action Taken

High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee on cook line with AirPods in ear taking them in and out while engaged in food preparation with gloved hands not washing hands and changing gloves in between tasks.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. cheesecake (45F - Cold Holding)in reach in cooler on cook line, across from fryers, per manager no one has done any preparation with cake and cake has been in reach in cooler since the previous day. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cheesecake (45F - Cold Holding)in reach in cooler on cook line, across from fryers, per manager no one has done any preparation with cake and cake has been in reach in cooler since the previous day. Repeat Violation Admin Complaint

High Priority - Toxic substance/chemical improperly stored. Chemical spray bottle stored with stacks of to go containers on top of reach in cooler in server area near to go counter, manager removed chemical bottle. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Nozzles of both soda guns at bar area. Interior of ice bin at bar area. Interior of ice bin in server area. Interior of all reach in coolers at bar area. Interior of tortilla chip dispenser in server area. Repeat Violation

Intermediate - No soap provided at handwash sink. At hand wash station in stall in men's bathroom.

Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. At hand wash station in dish area.

Basic - Floor area(s) covered with standing water. Next to reach in cooler in to go order pick up area.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. In reach in cooler on cook line across from fryers.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave on cook line. Interior of microwave in server area. Repeat Violation

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 and limes at bar with bare hands.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. egg rolls (51F - Cold Holding) in unplugged reach in cooler on cook line, per manager cooler must have been unplugged since the night before for cleaning.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. egg rolls (51F - Cold Holding) in unplugged reach in cooler on cook line, per manager cooler must have been unplugged since the night before for cleaning. cheesecake (48F - Cold Holding) in non working reach in cooler on cook line, per employee cheesecake has been in cooler for approximately two hours, cheesecake placed in different cooler. individual creamer (58F - Cold Holding) in top section of reach in cooler in server area, per employee creamers have been in cooler for approximately one hour, ice placed on creamers, creamers retemp to 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. grilled chicken (115F-128F - Hot Holding) in warming unit above pass though window on cook line, per employee chicken has been in in warmer for approximately 2 hours, chicken reheated and placed back in warmer. Corrected On-Site

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. In woman's bathroom. In dish area.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Underside interior of ice bin at server area and bar area ice bin.

Basic - Floor soiled/has accumulation of debris. Under equipment on cook line and bar area. Repeat Violation

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Around doors of reach in coolers on cook line. Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Interior of reach in cooler on cook line near dish area. Interior of reach in coolers at bar area.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Chicken breasts cooked last night stored in walk in cooler 49F. Chicken discarded.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Chicken breasts cooked last night stored in walk in cooler 49F. Chicken discarded.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Prepared salsa stored in flip top cooler on expo line 52F. Salsa placed into service approximately 15 minutes prior. Salsa iced down to cool. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Toxic substance/chemical improperly stored. Spray bottle containing yellow chemical cleaner stored on small server station near entrance to kitchen with clean utensils and condiments. Bottle moved and stored correctly. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Multiple reach in coolers on cook line. Repeat Violation

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. Missing for cook working today.

Intermediate - Spray bottle containing toxic substance not labeled. Two spray bottles containing yellow chemical cleaner stored in utility closet by restrooms. Manager removed to be labeled. Corrective Action Taken

Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Filters for water by ice machine - last date changed on label states 2019. Manager states filters just changed and will get correct label on filters. Corrective Action Taken

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Employee cup for prep cook on back line. Cup discarded. Corrected On-Site

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

Basic - Equipment in poor repair. Gaskets torn for bar prep cooler. Repeat Violation

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

Basic - Floors, walls, and/or ceilings soiled/has accumulation of debris. Floor under cooking equipment on cook line. Floor under bar top in dining room. Floor in walk in freezer. Floor drains in bar area. Walls in dish area. Back exit door. Repeat Violation

Basic - Food stored on floor. Multiple boxes of food on floor in walk in freezer. Manager states product was moved during inventory this morning and will be put up by kitchen team. Corrective Action Taken

Basic - In-use tongs stored on equipment handle between uses. Tongs for tortilla warmer. Tongs moved and stored correctly. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Two grey carts in prep area. Multiple handles for reach in coolers on cook line. Exterior of cooking equipment on cook line. Hood filters above cooking equipment. Repeat Violation

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

Basic - Sanitizing solution for wiping cloths not free of food debris and visible soil. Sanitizer bucket on back prep line.