CHILI'S GRILL & BAR

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee touched raw burger patty took wrapper off, grabbed buns without changing gloves and washing hands.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White cutting board on prep table. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Use your store lid. Operator removed. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles in dry storage area. Repeat Violation

Basic - Floor soiled/has accumulation of debris. Floor at the end of cook line Floor by back door. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in freezer gaskets at the end of cook line. Operator cleaned. Corrected On-Site Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in freezer at the end of cook line. Operator cleaned. Corrected On-Site Repeat Violation

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall at hand washing sink in prep area. Operator cleaned. Corrected On-Site Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Sugar. Operator labeled. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White cutting board at cook line

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents in the kitchen

Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic containers on shelf in back storage area.

Basic - Floor soiled/has accumulation of debris. Floor at cook line. Operator cleaned. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. reach in cooler gaskets at cook line. Fan guards in walk in cooler.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. reach in coolers at cook line. Operator cleaned.. Corrected On-Site Repeat Violation

Basic - Standing water in bottom of reach-in-cooler. Reach in in the kitchen. Operator cleaned. Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall by three compartment sink

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. - employee bag and drinks stored next to condiments on expo. Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -Severs handling food items

Basic - Food stored on floor. -Cooking oil Corrected On-Site

Basic - Old labels stuck to food containers after cleaning. Repeat Violation

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

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw shell eggs stored over Shredded lettuce on cooks line. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -white cutting boards on cooks line

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

Basic - Employee personal food not properly identified and segregated from food to be served to the public. - employee raw shell eggs stored in reach in cooler Corrected On-Site

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

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior of Chianti oven

Basic - Old labels stuck to food containers after cleaning.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. - wall behind fryers

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Roasted corn on cob 112°. Hot holding unit was unplugged. Operator reheat to 165° Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. -spray bottle of cleaner stored next to clean glassware at front bar Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. -Hand sink at front bar used storage Corrected On-Site

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

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

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -Microwave on cooks line Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees. -Hand sink at front bar.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Exterior of impinges oven - hood fliters over impinger oven Repeat Violation

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -Drink stored on speed rack with food. Corrected On-Site

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

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. - microwave on cooks line and expo. Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior of pizza oven

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. -Cold holding unit on cooks line Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Mashed potatoes 109° operator reheated to 165° Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. Spray bottle of cleaner stored at the bar counter next to clean utensils. Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose Bibb located behind oven in back area.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. All white cutting boards on cooks line

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.

Basic - Accumulation of debris inside warewashing machine.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Corrected On-Site

Basic - Floor tiles missing and/or in disrepair. Missing grout throughout the the entire kitchen area.

Basic - Ice buildup in walk-in freezer.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave located on cooks line.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walls across the ice machine.

Basic - Old labels stuck to food containers after cleaning. Spare pans in prep area.

Basic - Time/temperature control for safety food thawed in an improper manner. Frozen Corn set out at room temperature. Operator placed under running water. 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 limes at bar with bare hands

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -1 in ice maker area -1 in dish washing area

High Priority - Pesticide/insecticide labeled for household use only present in establishment. -can of RAID on top of dish machine, operator discarded Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -grilled chicken breast 120F less than 30 minutes, operator reheated in conveyor oven, rechecked 192F Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -cutting boards stained throughout kitchen -interior of ice machine has accumulation of pink, mold-like substance Repeat Violation

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Ceiling/ceiling tile shows damage or is in disrepair. -ceiling tiles above dry storage shelves

Basic - Equipment in poor repair. -salad cooler door gasket torn

Basic - Food not stored at least 6 inches off of the floor. -oil jug stored on floor next to fryer

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. -walk in freezer Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. -tongs hanging off oven window handle, operator removed Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior of tortilla chip bins soiled -can opener holder soiled -reach in cooler gaskets throughout cookline soiled -shelf above chicken batter cooler significantly soiled

Basic - Wall soiled with accumulated grease, food debris, and/or dust. -wall in rear prep area soiled with black, mold-like substance -walls above handwash sink at end of cookline -wall above chicken batter cooler significantly soiled -wall in dish washing area soiled with black, mold-like substance

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked chicken breast 125F, per operator held less than four hours. meatballs 99F, per operator held less than four hours. Marinara sauce 88F, per operator held less than four per operator than four hours/reheated to 168F/ Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen on prep table soiled. Repeat Violation

Intermediate - Non-pitting surface rust on food-contact equipment. Reach in cooler by bar soiled/ rust.

Basic - Equipment in poor repair. Walk in cooler gasket torn. Repeat Violation

Basic - Floor soiled/has accumulation of debris. Floor underneath ice machine soiled. Floor under cooking equipments soiled. All floor drains soiled. Repeat Violation

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer has ice buildup.

Basic - In-use wet wiping cloth/towel used under cutting board/cook line white cutting board. Repeat Violation

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave above prep table in kitchen soiled.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Ice machine exterior soiled. Dishwasher machine exterior soiled. Plastic Wrap dispenser soiled. Repeat Violation

Basic - Old labels stuck to food containers after cleaning. Clean dishes in dish room has old labels.

Basic - Reach-in cooler shelves with rust that has pitted the surface. Bar reach in cooler shelves has rust.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall by dish room / 3 compartment sink soiled. Wall by drink station soiled.

Basic - Water draining onto floor surface. Under ice machines water draining on floor.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Cutting boards nearest to oven on cookline. -Can opener blade.

Intermediate - Handwash sink not accessible for employee use at all times. -Handsink on cookline. -Pitcher stored in handsink in warewash area. Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee drinks stored in zone 1 reach in freezer.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on cutting board. Corrected On-Site

Basic - Equipment in poor repair. -Wait station cooler gasket torn. Cooler across from salsa cooler. -Reach in freezer gasket torn in zone 1.

Basic - Floor soiled/has accumulation of debris. -Walk in freezer.

Basic - In-use knife/knives stored in cracks between pieces of equipment.

Basic - In-use wet wiping cloth/towel used under cutting board.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Exterior of griddle press at front line. -Salsa cooler gaskets. -Can opener base. -Floor drain soiled under soda station. -Rear splash guards of prep coolers soiled.

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Stored on rear prep table by can opener.