CHILI'S MERRITT ISLE FL #388

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In holding well on cook line cooked chicken (98F - Hot Holding); egg rolls (112F - Hot Holding)

Basic - Clean linens stored in improper location. In exterior shed. Stored under lawn equipment. Operator moved Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Washed lemons and limes stored below unwashed produce. Operator moved Corrected On-Site

Basic - Plumbing system improperly installed or repaired. Soda gun waste line behind bar not plumbed into drain

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 ppm. Operator remade buckets. 200ppm Corrected On-Site

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. Cook placed buns on sliders for immediate service with bare hands

High Priority - Food contaminated by employees/consumers and operator continued to serve food. See stop sale. Cook placed buns on sliders for immediate service with bare hands

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee brought dirty dishes to dish area and then touched single service soufflé cups without washing hands

Basic - In-use knife/knives stored in cracks between pieces of equipment. In at between hot holding well and make line. Operator moved Corrected On-Site Repeat Violation

Basic - In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away. Shut off at valve under countertop. Operator turned on Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife stored in crack between reach in coolers on cook line. Operator took to dish Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Accumulation of grease dripping from surfaces of hoods. Operator cleaned Corrected On-Site

Basic - Walk-in cooler interior/shelves have accumulation of soil residues. Walk in cooler shelves are soiled. Operator cleaned 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. 0ppm. Operator replaced source bucket. Next run 50ppm Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In well next to soups on service line shredded cheese (65F - Cold Holding)

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In holding well on cook line. cooked chicken (110F - Hot Holding). Operator stated that all foods in well are tracked using timers built into unit. No timers on to actively track food items.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Surface area surrounding dispenser nozzles of margarita machine is soiled. Operator cleaned Corrected On-Site

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. Not up to date. Most recent form is dated in June. Operator stated that most recent hire has been working for no more than 3 weeks.

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. Willie expired July 2023

Basic - Drain cover(s) missing. Beneath soda machine

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple drinks on shelf over expo station. Operator discarded Corrected On-Site

Basic - Employee with no beard guard/restraint while engaging in food preparation. Cook put on restraint Corrected On-Site

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 live fly. Establishment got a delivery this morning. Supervisor Doreen, next unannounced.

Basic - Floor drain heavily soiled. Floor drain under drink machine in kitchen server area.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall soiled in zone 3

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. Sanitizer was empty, dishwasher replaced container and primed. Corrected On-Site

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Prep employee moved trash can, then changed glove no handwash

Intermediate - Handwash sink not accessible for employee use at all times. Stainless bowl in hand wash sink next to dish pit. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drinks in styrofoam cups on top of chicken cooler next to fryers Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Bluetooth speakers on prep table and work area on cook line

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice build up on reach in near salad prep area.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket on zone 3 cooler

Basic - Old labels stuck to food containers after cleaning. Sticker residue left on clean containers Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Next to back prep area Corrected On-Site

Basic - Water leaking from pipe and/or faucet/handle. Hand wash sink across from fryers, leaking water from faucet

Portable fire extinguisher gauge in red zone. For reporting purposes only. Extinguisher in undercharged by back door

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. The sliding doors on top part of ice machine and the full lid inside has black/mold like substance. Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment. Inside cooler near salad station has debris inside. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on prep table on server side. 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 cell phone on bread in storage room. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Both microwaves on salad side. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Bar drink nozzle heavily build up of mold like substance. Corrected On-Site

Basic - Old labels stuck to food containers after cleaning.

High Priority - Employee washed hands with cold water. Observed 2 employees wash hands before inspector water under 100°

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut lettuce at 54-63° on floating water with ice

High Priority - Toxic substance/chemical improperly stored.bottle of bleach stored on food prep table and we're table ware is sorted, spray bottle of degreaser stored at prep sink with clean 1/2 pans Corrected On-Site

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk opened over weekend not date marked

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of reach in coolers ion cooks line soiled 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. Sklyer, Moises, Ashley, Kathy, Philip all expired.

Basic - Bowl or other container with no handle used to dispense food. Portion control cup used in shredded cheese in cooks line Equipment in poor repair at bar the ice bin trim loose and holding black mold like substance under it. Repeat Violation

Basic - Clean utensils or equipment stored in dirty drawer or rack. Dish room clean dish rack soiled. Repeat Violation

Basic - Employee beverages in a food preparation or other restricted area. Employee beverage at ice cream counter, employee beverage on top of dish washing machine.

Basic - Employee with no beard guard/restraint while engaging in food preparation. Cook preparing food without a beard guard, corrected Repeat Violation

Basic - Floor not cleaned when the least amount of food is exposed. Floor tiles broken, Floors holding standing water prep area and dish washing station and bar. Walls, baseboards and floors soiled behind and under equipment Soiled floor drains Soiled mop sink Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Mobile cart stored next to fry station prep table heavily soiled Hood vents soiled Exterior of equipment on cooks line soiled Liquior bottle rail at bar soiled. Repeat Violation

Basic - Old labels stuck to food containers after cleaning. Prep station stored clean pans with old lables Exterior of Dish Washing Machine soiled. Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked corn in water (88°F - Hot Holding); placed in microwave to fully reheat to ; (191°F) Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of reach in cooler on cooks line soiled. Portable cutting boards soiled Can opener soiled. Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Repair person using hand wash sink as drain for repairing equipment, corrected. Corrected On-Site Repeat Violation

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Corrected, emailed to operator, plan filled out and put into place. Corrected On-Site

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Upright reach in freezer and 2 make tables on cooks line not holding temp of 41°;or below, currently no tcs being stored in units. Repeat Violation

Basic - Employee with ineffective hair restraint while engaging in food preparation. Prep person and line cook with beard guard not fully in place, corrected.

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

Basic - Floor area(s) covered with standing water. Multiple place through out location with pooling standing water. Corrected On-Site

Basic - Floor not cleaned when the least amount of food is exposed. Under and behind equipment, floor, cove molding and walls in need of cleaning. Interior of mop sink needs cleaning. Ceiling tiles and vents in need of cleaning. Floor tiles broken / cracked in food prep areas. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of cooking and holding equipment in need of cleaning. Hood filters on cooks line in need of cleaning. Gaskets on cooks line in need of cleaning. Repeat Violation

Basic - Old labels stuck to food containers after cleaning. Repeat Violation

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce stored over prepped onions in walk in cooler, corrected Corrected On-Site Repeat Violation