CHILI'S GRILL AND BAR

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Items stored in warmer on shelf across from cook line: chicken (125F,118F - Hot Holding). Manager stated chicken placed in warmer thirty minutes prior to temperature being taken. Manager voluntarily discarded chicken. Corrective Action Taken

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Warmer for chicken on cook line.

Basic - Bowl or other container with no handle used to dispense food. Cup used to scoop chicken sauce on cook line. Manager removed cup and replaced it with a scoop with a handle. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents on cook line.

Basic - Equipment and utensils not properly air-dried - wet nesting. Containers stored on shelf in dish area. Repeat Violation

Basic - Food stored on floor. Case of buns stored on walk-in freezer floor. Manager placed buns on shelf. Corrected On-Site

Basic - Grease receptacle lid open, broken, or missing. Grease receptacle lid behind building open. Manager closed lid during inspection. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets of cook line reach-in coolers. Area around soda nozzles and tea nozzle in wait station. Repeat Violation

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Items stored in walk-in cooler: noodles (45F,44F,45F - Cooling); onions and peppers (46F,45F - Cooling). Manager stated items prepared one or two days earlier.

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. Items stored in walk-in cooler: noodles (45F,44F,45F - Cooling); onions and peppers (46F,45F - Cooling). Manager stated items prepared one or two days earlier.

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Faucet outside of back door.

Basic - Equipment and utensils not properly air-dried - wet nesting. Containers stored on shelf outside of walk-in cooler. Repeat Violation

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on cook line. Top of the interior of microwave.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket of reach-in cooler at end of cook line. Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Squeegee in bar hand wash sink. Manager removed. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink above chips and next to silverware. Manager removed drinks. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Clean stacked Equipment (flip-top make table cooler bins )not properly air-dried, and stored wet on clean ware rack resulting in wet nesting.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice build up around door and floor in walk-in-freezer

Basic - Ice scoop handle in contact with ice. Ice scoop handle touching ice at bar. Manager removed scoop. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Three hand wash sink signs missing in kitchen. Inspector provided signs.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Mold like substance on the underside of the non food contact surface of the nozzles on the soda dispensing machine at server station. Repeat Violation

Basic - Waste line missing at soda gun holster. Missing waste line on soda gun holster at bar

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 using scoop to handle tortilla chips poured chips into a to go container and pushed tortilla chips sticking outside of to go container with his bare hands.

Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle not properly labeled with identifying contents ( disinfectant ).

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Mold like substance on the underside of the non food contact surface of the nozzles on the soda dispensing machine at server station.

Basic - Single-service articles improperly stored. Observed single service portion bags stored under unwashed vegetables (onions). Manager had single service portion bags moved. Corrected On-Site

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. Observed dishmachine at 10pm Cl. Manager primed dishmachine and concentration was at 50ppm Cl Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed marinara sauce at 128F on cook line, had been out for 2 hours. Manager reheated to 170F Corrected On-Site Repeat Violation Admin Complaint

Basic - Bowl or other container with no handle used to dispense food. Observed Bowl or container with no handle used to dispense food corn. Manager removed portion cup and discarded. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed equipment not properly air-dried, and stored wet on clean ware rack resulting in wet nesting. Manager removed items and had rewashed Corrected On-Site

Basic - Raw fruits/vegetables not washed prior to preparation. Observed produce ( avocado ) located in flip-top make table with produce stickers still on produce. Manager removed sticker and had rewashed Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked corn at 127F on the cook line. The corn was no submerged with the rest of the corn. Repeat Violation Admin Complaint

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed lack of back flow device on the non chemical side of the splitter in the mop sink. The unused splitter was removed during the inspection. Corrected On-Site Repeat Violation Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed multiple stained cutting boards on the cook line. ALSO, the microwave at the end of the cook line has a ceiling with an accumulation of dried food debris. ALSO, the can opener has dried food debris on the blade. The last 2 items are Repeat Violation

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. Observed lack of proof. The information might be found in the computer.

Basic - Food stored on floor. Observed a bag of portioned frozen food on the floor of the walk-in freezer. Repeat Violation

Basic - Hood filter missing from automatic fire suppression/exhaust system. Observed 1 hood filter missing.

Basic - Old food stuck to clean dishware/utensils. Observed 2 food pans with food still attached after going though the dish wash machine.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. At the bar area and dining area, ceiling tiles and vents with heavy dust

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. Male employee at the cook line touché bacon bits with his bare hands, Manager addressed situation. 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 the cook line, corn (Cob) 117F, manager voluntarily discarded

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Splitter added, no back flow on any sides Repeat Violation Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. At the prep area, can opener blade heavily soiled, manager moved to dish machine, also microwave soiled. Corrective Action Taken

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At the server station, employee drink on top of bag of chips, manager moved. 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 the prep area, employee jacket on shelves closed to food, manager moved. Corrected On-Site

Basic - Food stored on floor. At the prep area, bag of onions on floor, also in walk-in freezer box of corn on floor, all food stored off the floor. Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At the server station (ice bath), ranch (made with buttermilk) 56°, manager placed ranch at 11:00, items moved to freezer. Corrective Action Taken

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Splitter added (two hoses connected).

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled, manager moved to dish machine. Corrective Action Taken

Intermediate - No soap provided at handwash sink. Handwash sink at the bar area, manager provided. Corrected On-Site

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Handwash sink at the cook line (near office). Repeat Violation

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. One female employee

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At the cook line, employee drink above fryers, Manger moved. Corrected On-Site Repeat Violation

Basic - Food stored on floor. At the prep area, crotons cases on floor, manager moved. Corrected On-Site

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

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. At the cook line and server station, microwaves soiled.

Basic - Standing water in bottom of reach-in-cooler. Reach-in cooler at the end of the cook line.

High Priority - Toxic substance/chemical improperly stored. At the cook line, stainless steel cleaner on top of reach-in cooler, Manager moved. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink at the bar area, cup inside sink, Manager removed. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handwash sink at the bar a area, manager provided. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks at the cook line and server station above prep tables, Manager moved. 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 the cook line, employee jacket on top of microwave, Manager moved. Corrected On-Site