CHILIS GRILL AND BAR

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw shrimp and raw steak over marinade at walk in cooler. Per operator, marinade used for chicken. No chicken present in marinade at time of inspection. Operator stored properly. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked chicken (127F - Hot Holding) Observed at pull out drawer hot holding unit at cook line. Per operator, out of temperature for approximately 30 minutes. Operator elected to discard product. Corrected On-Site

Intermediate - No soap provided at handwash sink. At hand wash station by walk in cooler. Operator provided soap. Corrected On-Site

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.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cooler doors with build up of food debris at cookline by fryers. Dusty shelf over ice bin and water pitcher at server expo area. Repeat Violation

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket on prep counter at cook line. Operator stored properly. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. At dish drying rack. Operator spread out pans to dry properly. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Rust on inside of microwave door and inside lip edge.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Food debris at Overhead shelf on cook line, food debris lower shelf on server expo line where bus tubs are stored.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. alfredo (125F - Hot Holding) Per operator, Alfredo reheated in microwave until 165F then placed in hot holding unit. Per operator, out of temperature for approximately 30 minutes. Operator returned to microwave to finish reheating, 170F. 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. Observed paper portion cup stored inside metal container of bbq sauce. Operator removed portion cup. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw comminuted beef over raw pork in walk in cooler- operator moved beef to lower shelf. Corrected On-Site

Basic - Food stored on floor. Oil on floor by fry station- operator removed. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on prep surface by fry station- operator removed. Corrected On-Site

Basic - - From initial inspection : Basic - Ceiling tile missing- above dish machine area. Corrected On-Site - From follow-up inspection 2022-08-23: Time Extended

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Fried chicken 116°F, spring rolls 109°F, at cook line manager stated for less than half an hour. Reviewed proper hot holding with manager. He rather discarded items. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at entrance to kitchen. Operator provided. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets soiled.

Basic - Stored food not covered. Walk in cooler - portioned rice and mashed potatoes.