CHILIS GRILL & BAR

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Diced chicken 55F cold holding. Sitting out less than 1 hour. Advised to rapid chill. Rechecked 43F. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Glass in sink at bar. Corrected On-Site

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

Basic - Light not functioning. 1 light bulb under hood. Convotherm.

Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic containers on ware washing rack. Manager removed stacked containers to dry. Repeat Violation

Basic - Hood filter missing from automatic fire suppression/exhaust system. At frying station.

Basic - Dishmachine not sanitizing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly and reaches 50 - 100 ppm. Found at 200 ppm. Manager retested with personal chlorine sanitizer strips. Manager placed call out to EcoLab. Corrective Action Taken

Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic contains under prep table and ware washing drying rack area. Manager placed containers to air dry. Corrected On-Site

Basic - Floor soiled/has accumulation of debris. Throughout kitchen areas. Kitchen Manager swept debris. Corrected On-Site

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

Basic - Old labels stuck to food containers after cleaning. On plastic containers under prep area.

High Priority - Tracking powder pesticide used inside establishment. Multiple areas throughout kitchen and bar area. Explained the violation to Manager. Eco lab was recently in to do preventative pest control.

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Above prep area.

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Dish washer dirty to clean with out changing gloves and wash hands. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Black beans cold hold at 46F cook states had out and realized he had out to many. Recommend to place in the freezer. Corrective Action Taken

Basic - Wiping cloth sanitizing solution stored on the floor. Expo Corrected On-Site

Basic - Ice buildup in walk-in freezer.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw bacon over cooked bacon bits Corrected On-Site

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Dana expired 2021 is scheduled to take test next week. Another manager on site.

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

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed citrus over cut tomatoes and avocados Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chicken raw 44-45f cold holding less than 1 hr, chicken wing 50-51f cold holding , advised rapid chill Placed ice in top of chicken Corrective Action Taken

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Sent to manager and printed and hung Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In back area Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - Floor area(s) covered with standing water. Near office area

Basic - Food stored on floor. In walk in cooler

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. On back sink near wing cooler Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Sanitizer bottle by front host station

Basic - Floor area(s) covered with standing water. In walk in cooler and by ice cream cooler

Basic - In-use tongs stored on equipment door handle between uses.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. On cooks line

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. In woman's restroom. Has work order in to be repaired

High Priority - Roach activity present as evidenced by live roaches found. One roach on floor. Corrected On-Site

Basic - Accumulation of debris on exterior of warewashing machine. Corrected On-Site Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable. Repeat Violation

Basic - Employee with no hair restraint while engaging in food preparation. Corrected On-Site

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

Basic - Equipment in poor repair. Gasket on drawer cooler. Middle cooler

Basic - Floor soiled/has accumulation of debris. Located at grill area and broiler area - cooksline.

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

Basic - Interior of oven/ has accumulation of black substance/grease/food debris. Broiler oven has build up

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Walk in cooler. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Table of flat top grill. Floor drain at prep sink and ice machine.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Zone 2

Basic - Standing water in bottom of reach-in-cooler. Repeat Violation

Basic - Water leaking from pipe and/or faucet/handle. Sprayer hose at prep sink area.

Basic - Wiping cloth sanitizing solution stored on the floor. Corrected On-Site

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Buildup of food debris/soil residue on equipment door handles. Walk-in freezer.

Basic - Cutting board has cut marks and is no longer cleanable. Repeat Violation

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

Basic - Food stored on floor in walk in cooler and walk in freezer. Repeat Violation

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

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Walk in cooler.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on Reach in cooler cooks line and grill area. Top of oven has food debris . Repeat Violation

Basic - Standing water in bottom of reach-in-cooler. Located on cooks line. Repeat Violation