CHILI'S GRILL & BAR

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee handled raw fish, then changed gloves and began portioning mozzarella sticks. Reviewed proper procedures and employee washed hands/put on new gloves. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cookline - steam table - queso sauce (95F - Hot Holding). Per operator item holding approximately 1 hour. Operator immediately reheated. Corrective Action Taken

High Priority - Employee coughed, sneezed, used a handkerchief or disposable tissue then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee coughed into her hand and then proceeded to touch clean containers without washing hands.

High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touch soiled apron with gloves on and then proceeded to touch clean plate without washing hands and changing gloves. Discuses with operator. Employee washed hands. Corrected On-Site

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels at handwashing sink at cook line. Operator fixed. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at flip top cooler #2 , #2 ; cooked chicken wings (37-49F); cheese (49-50F) . Per operator food not prepared or portioned today. Food held in unit less than four hours. Operator placed food in ice bath. Corrective Action Taken

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed sausage 51F at 12:20 to 51F at 12:55 (cooling since 11:00),; black beans 48-49F at 12:20 to 48-49F at 12:55 (cooling since 11:00) . At this current rate of cooling foods will not reach 41F or below within 4 hrs. Operator placed foods in ice bath. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. holding cabinet top shelf cook line:cooked chicken (127F - Hot Holding) per employee chicken was cooked less than 30 minutes ago. Employee removed and placed in walk in cooler to begin cooling process. Retook temperature at 86F-91F Corrective Action Taken

Basic - Standing water in bottom of reach-in-cooler. Observed at expo line flip top cooler

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun at bar soiled. Operator instructed employee to clean and sanitize Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. Observed at cook line cutting board

Basic - Reach-in cooler interior have accumulation of soil residues. Observed at bar. Operator cleaned and sanitized Corrected On-Site

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. Employee washed hands and changed gloves Corrected On-Site

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

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

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

Basic - Ice scoop handle in contact with ice. Corrected On-Site

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

Basic - Food stored on floor. Onions Manager placed onions on shelf 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....00 ppm.

High Priority - Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit...hot holding chicken fingers 117°, boneless chicken 125°, egg rolls 128° in hot holding unit at kitchen, per manager food being held 30 minutes. Manager time marked on food. Corrective Action Taken Repeat Violation

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse...Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...sour cream , corn , cut lettuce, pico de gallo, cheese , Coleslaw, chicken all at between 62° to 68° in reach in drawer . Food being held more than four hours.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...sour cream , corn , cut lettuce, pico de gallo, cheese , Coleslaw, chicken all at between 62° to 68° in reach in drawer . Food being held more than four hours. Stop sale issue. Employee discarded food cheese 46°, turkey 45° in reach in drawer at kitchen , drawer was slightly open . Food being held less than four hours. Employee properly closed the drawer. Corrective Action Taken Repeat Violation

Basic - Floor area(s) covered with standing water at dishwashing area .