CHILI'S GRILL & BAR

High Priority - Toxic substance/chemical improperly stored by food. Operator removed the chemical from the food. Corrected On-Site

Intermediate - Cook was unable to answer basic Food Code questions pertaining to safe operation of establishment and stated that he was to busy to answer questions about cooking temperatures. Cook stated that he didn't have to answer the questions.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime on the cutting boards and interior of microwaves in the kitchen.

Intermediate - Handwash sink not accessible for employee use at all times due items stored inside. Operator removed the items from inside the hand washing sink. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at the servers line.

Basic - Buildup of food debris/soil residue on equipment door handles on the line.

Basic - Employee with no hair restraint while engaging in food preparation on the cook line.

Basic - In-use scoop stored on soiled surface between uses at the chip station. Operator cleaned, sanitized the chip scooper and placed inside plastic pan. Corrected On-Site

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container of cut tomatoes. Operator placed the handle above the cut tomatoes. Corrected On-Site

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

Basic - Reach-in cooler interior/shelves have accumulation of soil residues at the cook line.

High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Observed heat strip failed to turn black and dishwashing machine temperature at 150 F. Operator setup three compartment sink. Corrective Action Taken

High Priority - Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit. Observed pre cooked chicken nuggets hot holding at 120F for 10 minutes per operator. Operator placed chicken nuggets in the fryer. Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed in reach in freezer raw hamburger patties over cooked chicken nuggets. Operator moved raw hamburger patties under cooked chicken nuggets. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vents with dust accumulation. Observed Wall soiled with mold like substance under dishwashing sprayer. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed fan covers with dust accumulation in walk in cooler. Observed hood filters with with grease accumulation.

Basic - Walk-in cooler interior/shelves have accumulation of soil residues.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw shrimp 45° cold hold and raw beef 48°F cold hold less than 4 hours. Operator put food grade bags of ice on top of time/temperature control for safety foods. Corrective Action Taken

Intermediate - Spray bottle containing toxic substance not labeled. Observed unlabeled bottle by hosted stand. Corrected On-Site

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Woman's and mens bathroom hand washing sink hot water temperature 96°F ( waited 3 minutes ).

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Buildup of food debris/soil residue on outside of hand washing sink at cook line.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Beverage/ wait station.

Basic - Dead roaches on premises. Observed one dead roach on floor beer walk in cooler. Operator discarded roach. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed on reach in cooler in kitchen cooking station. Corrected On-Site

Basic - Single-service articles not stored inverted or protected from contamination. Corrected On-Site

Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles.observed pack of batteries on top of reach in cooler. Operator moved batteries to office. Corrected On-Site

Basic - Wall soiled with accumulated gray like substance under spray table in dish washing area.