CHILI'S PORT ORANGE FL #537

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -alfredo sauce at 112°f and beans at 114°. In unit less than 2 hours. Operator voluntarily discarded.

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

Basic - Floors not constructed to be easily cleanable. -deep grout lines with standing water, food debris at cookline.

Basic - Cardboard used to line nonfood-contact shelves. -cardboard lining racks inside walk in freezer Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. -lexans stacked from previous shift, water in between pans

Basic - Old labels stuck to food containers after cleaning. -partial label on lexan stacked in back under table

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cooked chicken wings 44-46F inside left side of wing station cooler. Manager voluntarily discarded. -shredded cheese 55F, inside inadequate ice bath Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. -hand sink with slim Jim garbage can in front Corrected On-Site

Basic - Water leaking from line at soda dispenser rack i. Storage area

Intermediate - Food-contact surface soiled with food debris. -white cutting board stained on top of salad cooler #1, operator discarded Corrected On-Site

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Ambient air thermometer not located in the warmest part of the cold holding unit. -lower portion of salad cooler #2, operator relocated Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -electrical charging station on prep table, operator removed Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -reach-in freezer soiled -plastic around soda nozzles

Basic - Wall soiled with accumulated grease, food debris, and/or dust. -walls in dishwashing area have an accumulation of black, mold-like substance

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. -tested 100ppm, operator refilled, retested 200ppm Corrected On-Site Repeat Violation

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 failed to remove gloves and wash hands prior to touching clean dishes, operator educated employee, employee removed gloves and washed hands Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -raw chicken 47F, per operator in preimpenger reach-in cooler less than 1 hour, relocated to walk-in cooler Corrective Action Taken Repeat Violation

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. -4 way splitter at mop sink requires 3 hose bibb vacuum breakers

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -white cutting boards stained throughout kitchen

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

Basic - Equipment in poor repair. -reach-in cooler on cookline not functioning, operator states parts have been ordered, no foods present -hot holding unit not functioning, operator states parts have been ordered, no foods present

Basic - Floor area(s) covered with standing water. -walk-in cooler -cookline

Basic - Ice buildup around door frame of walk-in freezer.

Basic - Open dumpster lid.

Basic - Single-service articles improperly stored. -sleeves of lids stored on the floor in dry storage area, operator relocated Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. -wet wiping cloth stored on dessert station, operator relocated Corrected On-Site

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. -tested sanitizing solution on cookline 0ppm, operator refilled, retested 200ppm Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cooked pasta 50F-52F, per operator less than 4 hours, operator relocated to walk in freezer to cool. 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. -Provided Clean-up of Vomiting and Diarrheal Events poster, operator posted Corrected On-Site

Basic - Accumulation of debris on exterior of warewashing machine, operator cleaned Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -employee personal fan on prep table, operator relocated -employee beverage on shelf next to ingredients, operator relocated Corrected On-Site

Basic - Floor soiled/has accumulation of debris. -floor underneath fryers has an accumulation of grease and food debris

Basic - Light shield damaged/in disrepair. -light shield in walk in cooler in front of walk in freezer door

Basic - No Heimlich maneuver/choking sign posted. -Provided Choking Poster, operator posted Corrected On-Site

Basic - Stored food not covered. -rice and mashed potatoes in hot holding unit, operator covered Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust. -wall above prep sink has an accumulation of black, mold-like substance -wall behind fryers has an accumulation of grease Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. -handwash sink in prep area blocked by trash can and bin of soiled pans Corrected On-Site Repeat Violation

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. -Womens restroom water only 75F -mens restroom water only 80F

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

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

Basic - Equipment and utensils not properly air-dried - wet nesting. -large plastic containers on shelf below dish machine

Basic - Floor soiled/has accumulation of debris. -walk in freezer floors have an accumulation of trash

Basic - Food not stored at least 6 inches off of the floor. -bag of chicken breasts on floor in walk in freezer, operator relocated Corrected On-Site

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. -handle of scoop in cooked pasta, operator corrected Corrected On-Site

Basic - Light shield damaged/in disrepair. -in walk in cooler

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. -light over hot holding station missing cover

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -walk in cooler fan covers lightly soiled -walk in cooler shelves have an accumulation of food debris

Basic - Old labels stuck to food containers after cleaning. -plastic containers on dish drying rack.

Basic - Single-service articles improperly stored. -cases of to-go containers stored on floor in storage shed. -open case of wrapped single service utensils stored on ground in dry storage area, operator relocated Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust. -walls throughout kitchen soiled with grease and food debris -walls above prep sink have an accumulation of black, mold-like substance

High Priority - Raw animal food stored over or with unwashed produce. -cases of bell peppers stored next to raw beef, operator relocated Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -portioned cooked chicken 55F, less than 1 hour, operator moved excess to walk in cooler Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. -grill cleaner next to single service item Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -cutting boards stained throughout kitchen -flat top grill

Intermediate - Handwash sink not accessible for employee use at all times. -handwash sink in prep area blocked by push cart Corrected On-Site

Basic - Accumulation of debris inside warewashing machine.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Carbon dioxide/helium tanks not adequately secured. -2 tanks in dry storage area, operator chained Corrected On-Site

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

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

Basic - Equipment in poor repair. -reach in cooler in prep area

Basic - Floor soiled/has accumulation of debris. -under triple sink in bar area

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior of conveyor oven -shelf next to fryers has accumulation of grease

Basic - Single-service articles improperly stored. -Tray lids stored on top of trash cans Corrected On-Site Repeat Violation

Basic - Wall soiled with accumulated grease, food debris, and/or dust. -wall above triple sink soiled with black mold-like substance

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

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Spitter.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained.

Basic - Accumulation of debris on exterior of warewashing machine.

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

Basic - Floor tiles missing and/or in disrepair and/or in disrepair. Cook line tiles cracked.

Basic - Grease on the ground and/or pad around grease receptacle.

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

Basic - Ripped/worn tin foil used as shelf cover. Cook line prep table.

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Next to food and wares. Corrected On-Site

Basic - Single-service articles improperly stored. Lids stored on floor, shed.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Cook line.