CHILI'S HAMBURGER GRILL & BAR

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed in back kitchen area food containers wet nesting. Person in charge separated dishes to air dry. As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee.. Corrected On-Site Repeat Violation

Basic - Floor area(s) covered with standing water. Observed: Floor area covered with standing water in back kitchen area and in dishwasher area. Person in charge mopped floors.As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee. Corrected On-Site Repeat Violation

Basic - Ice buildup in walk-in freezer on east side of building.As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.observed over fryer and grill hood filters soiled with grease.

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

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed in back kitchen area food containers wet nesting. Person in charge separated dishes to air dry. As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation

Basic - Floor area covered with standing water in back kitchen area and in dishwasher area. Person in charge mopped floors.As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee. Corrected On-Site Repeat Violation

Basic - Ice buildup in walk-in freezer on east side of building.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in front kitchen area Cheese (50F - Cold Holding); Garlic butter (61F - Cold Holding) Person in charge stated that it had been out for approximately 1 hour and placed it back in the walk in cooler. Corrective Action Taken

Basic - Backflow device not located for convenient service or maintenance access. Observed on mop sink missing 3 back flow devices.

Basic - Cut lemons not covered in front kitchen area. Person in charge covered. Corrected On-Site

Basic - Drain cover missing in main kitchen area by ice machine.

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed in back kitchen area food containers wet nesting.

Basic - Floor area in walk in cooler covered with standing water.

Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Observed in back kitchen area by cooks line, slow draining water in sink.

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. Observed in main kitchen area Dishwasher (Chlorine 000ppm). Person in charge changed sanitizer that was empty and rechecked at 100 ppm. Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed in Walk in cooler in back kitchen area Raw Seafood over cooked Bacon. Educated Person in charge on safe refrigerator storage and emailed Person in charge a copy of the handout. Person in charge removed raw Seafood.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed in Walk in cooler in back area of main kitchen Raw ground Beef over raw bacon. Educated Person in charge and emailed Person in charge a copy of safe refrigerator storage. Person in charge removed Raw beef. Corrected On-Site

Basic - Employee with no beard guard/restraint while engaging in food preparation. Employee with no beard guard/restraint while engaging in food preparation. Educated Person in charge on hair restraint. Person in charge had employee put on hair restraint. Corrected On-Site Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Observed food preparation utensil in Handwashing sink in back area of kitchen next to dishwasher. Person in charge removed utensil. Corrected On-Site

Basic - Accumulation of debris inside warewashing machine. Observed lime scale in dishwasher in back kitchen area. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation

Basic - Carbon dioxide tanks not adequately secured in storage area in back area of kitchen. Person in charge secured the CO2 tanks. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed in front kitchen area microwave soiled with dried food particles above sandwich make station.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled with grease in front kitchen area above grill and fryers. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation

High Priority - Dented/rusted cans present. See stop sale. Observed 2 number 10 cans of Mandarin Oranges with dents on rim In dry storage area in main kitchen. Person in charge removed from food rack. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed pork ribs not date marked. Person in charge stated that they were prepared on 9/10/2022. Educated Person in charge on date marking TCS foods. Person in charge date marked pork ribs 9/10/2022. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee.

Basic - Accumulation of debris inside warewashing machine. Observed heavy of lime scale in dishwasher. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation

Basic - Floor area(s) covered with standing water in front of combi oven in back are of kitchen. - As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation

Basic - Food stored on floor. Observed bag in box soda on floor in dry storage area. Person in charge stated no food delivered today. Person in charge removed from floor. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled hood vents over fryers and grill with grease.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed food thawing in standing water. Educated the Person in charge on proper methods for thawing food. Person in charge placed in Walk in cooler. Corrected On-Site

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee put on hair restraint and put on clean gloves. Stopped employee and explained proper protocol for Handwashing and glove use. Employee removed soiled gloves,washed hands and put on clean gloves. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked pork ribs not date marked. Manager stated they were prepared on 4/26/22. Explained proper protocol for date marking. Manager date marked the ribs. Corrected On-Site

Basic - Accumulation of debris inside warewashing machine.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed multiple employees doing food with jewelry and watches. Explained proper protocol for for jewelry.

Basic - Employee with no hair restraint while engaging in food preparation. Observed 2 cooks in kitchen area preparing food with no hair restraint. Stopped employee and explained proper protocol for hair restraint. Employee put on hair restraint. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Corrected On-Site Repeat Violation

Basic - Floor area(s) covered with standing water. Observed standing water on floor in front of combi oven in main kitchen. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed multiple soiled gaskets with mold like substance in Walk in cooler,Walk in freezer,and Reach in cooler in main kitchen area . Observed soiled gaskets on multiple Reach in cooler in bar area. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation

High Priority - Toxic substance/chemical improperly stored. Observed chemical sanitizer bucket stored on food preparation counter. Manager removed sanitizer. Operator explained proper protocol for for chemicals. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Observed Handwashing sink in bar area had chemical bottles stored in sink. Operator removed chemical bottles. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels in Handwashing sink by combi oven. Operator filled paper towel dispenser. Corrected On-Site

Basic - Backflow device not located for convenient service or maintenance access. Observed no back flow prevention device on mop sink near dishwasher area.

Basic - Covered waste receptacle not provided in women's bathroom. Observed in ladies bathroom no covered receptacle in one of the bathroom stall.

Basic - Employee with no hair restraint while engaging in food preparation. Observed on cook in main kitchen no hair restraint. Operator had cook put on a hair restraint and wash hands. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed dishes on rack by mop sink wet nesting. Rep - As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation

Basic - Floor area(s) covered with standing water. Observed in front of combi oven in back preparation area in main kitchen standing water. Rep - As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed multiple food racks in Walk in cooler soiled Observed multiple Reach in cooler gaskets in bar area soiled. Microwave in waitstaff area soiled.