CHILI'S GRILL & BAR

High Priority - One Live, small flying insect found by dishwashing area.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of chip holder is soiled. Residue build up on iced tea nozzle. White cutting boards are stained. Encrusted baking pans.

Intermediate - Required employee training expired for two employees.To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Intermediate - Torn packages/bags of food exposing the contents to contamination. Salt in dry storage area.

Basic - Insect control device installed over food preparation area.Chips stored under insect control device. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Back door is soiled. Wall is soiled by the chip storage area. Upright freezer gaskets are soiled. Residue build under heat lamps in kitchen. Grease build under hood suppression system.

Basic - Unwashed asparagus stored with ready-to-eat mashed potatoes in walk in cooler.

High Priority - Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit.Nuggets,123 f discarded by manager Corrective Action Taken

Intermediate - Employee with artificial nails/nail polish working with exposed food without wearing intact gloves.Server handling drinks.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards are stained. Interior of chip holder is soiled.

Basic - Accumulation of black mold-like substance in the interior of the ice machine Repeat Violation

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.Watch. Corrected On-Site

Basic - Insect control device installed over food preparation area.Back line area. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Residue build under the heat lamps. Vents are soiled by the dishmachine area. Filters have a residue build up under the hood suppression system.

Basic - Onions not washed prior to preparation.

Basic - Walk in cooler and dry storage shelves have accumulation of soil residues.

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

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

Basic - Equipment and utensils not properly air-dried - wet nesting. Corrected On-Site

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. -In walk in cooler.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Interior of fryer cabinets. -Lowboy cooler gasket.

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. -dishwasher touch dirty dishes followed by touching clean dishes. Operator coached employee. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. -Spray bottle of cleaner stored next to clean plates. -spray bottle of cleaner hanging on bag n box rack. Corrected On-Site

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

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

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Ice buildup in walk-in freezer.

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

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw chicken,45 f held less than four hours is iced. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White cutting boards are stained. Iced tea basket is soiled. Interior of chip holder is stained. Cart racks are soiled.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.Watches. Repeat Violation

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container.Cheese in reach in cooler at cooks line. Corrected On-Site

Basic - Interior of oven has accumulation of black substance/grease/food debris. Heavy carbon build up on the grill. Repeat Violation

Basic - No handwashing signs provided at a hand sink used by food employees.Back line and cooks line.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Caulking soiled by the triple handwash sink and dishwashing area.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Checked white queso 116°f on the steam table recommend Manager to reheat product on the steam table rechecked 168°f. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed three white cutting boards has red and green stains left on the surface located on the Cook line.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed spoons stored in the silverware tray back prep.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee wearing watches and bracelets while Food handling on the Cook line and expo line in the server area.

Basic - Floor soiled/has accumulation of debris. Observed trash and debris throughout the kitchen on the cook line.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer Observed ice build upon the bottom of reach in freezer fries located Cook line, Manager stated door gasket to small on order to be replaced..

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed conveyor oven belt has terrible grease accumulation on the cook line. Flat grill has charcoal and grease build up on the surface.( cook line)

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gasket on the cook line in the reach in cooler salad station. Per Manager gaskets on order Corrective Action Taken Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. Chemical bottle at bar not labeled Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Plastic cup used as scoop in sauce at cook line Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling in walk in cooler over fans has dust build up and fan covers in walk in cooler have dust build up

Basic - Employee with no beard guard/restraint while engaging in food preparation. 2 cooks

Basic - Food stored on floor. Bag of food on floor in walk in freezer Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice. Build up in ice cream freezer and stand up freezer for fries at cook line

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.all microwaves cook line and server area

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Light missing shield in walk in cooler

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket at cooler at cook line has debris build up

Basic - Open dumpster lid. Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler. Standing water in cooler at cook line and at server station

Intermediate - Handwash sink not accessible for employee use at all times. Hand washing sink by fryers blocked by containers of food. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Large brush in hand washing sink by dish machine. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Employee on cook line wearing a cap with long hair not restrained by cap. Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed on clean plastic containers. Repeat Violation

Basic - Ice buildup behind fans in walk-in freezer.

Basic - Old labels stuck to food containers after cleaning. Observed on clean plastic containers.

Basic - Standing water in floor drain/floor drain draining very slowly. Drain under prep sink draining slow, causing water to pool on the floor.

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee on cook line left station went to cooler, returned to cook line and handled food without changing gloves and washing hands.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw burger 47° in reach in drawer, less than 4 hours. Manager took to freezer for quick chill. Corrective Action Taken

Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled spray bottle of yellow liquid in server station. Corrected On-Site

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

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Both employees on cook line wearing a watch. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Employee on cook line with long dreadlocks not restrained in his hair restraint.

Basic - Equipment and utensils not properly air-dried - wet nesting.

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

Basic - Food stored on floor. Box of fries on floor in walk in cooler. Corrected On-Site