CHILI'S GRILL AND BAR

High Priority - Live, small flying insects found 1 live fly at bar that landed on neck of sweet n sour bar mix. Manager removed container and attempted to eradicate fly Corrective Action Taken

Basic - Floors not maintained smooth and durable. Observed missing floor grout in prep area

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Tested 100ppm. Manager remade bucket and tested at 200ppm Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed. Operator printed it out from DBPR website and posted in front of bar. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees bags stored with bottled sauce together in bar wait station. Operator removed bottled sauce to food storage shelf. Corrected On-Site

Basic - Employee with no beard guard/restraint while engaging in food preparation. Employee opened drink o beard guard while engaging food preparation, manager asked him to put beard guard on Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soda gun holder soiled and black mold like substance buildup

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee opened drink in reach in cooler in prep area, operator removed Corrected On-Site

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

Basic - Current Hotel and Restaurant license not displayed. 2-1-2023 license displayed in bar area.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on shelf next to clean utensils in kitchen prep areas. Employee removed drink to designated area. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave on cook line soiled with food debris.

Basic - No handwashing sign provided at a hand sink used by food employees. No hand wash sign at hand sink in prep area. Educated and provided signage to manager and she displayed. Corrected On-Site

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee came from back door and grabbed oil container no hand washing observed. Discussed with manager employee washed hands Corrective Action Taken

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Bar area tested at 100 ppm employee re made solution too strong above 200ppm-400 ppm Corrective Action Taken

Intermediate - No soap provided at handwash sink. Bar area employee restocked Corrected On-Site

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -1 fly observed in prep area on trash can

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Cutting boards on cook line across from flat top grill soiled with food debris

Intermediate - Handwash sink used for purposes other than handwashing. -Ice in hand washing station across from breading station Operator removed ice from hand washing station Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. -Soufflé cups used as scoop for ranch dressing in reach-in cooler on server line across from tea urns Operator removed soufflé cups Corrected On-Site

Basic - Condensation or other drainage not disposed of according to law. -Walk-in cooler condensation on ceiling and dripping onto floor. Operator placed bucket under dripping. Corrective Action Taken

Basic - Equipment and utensils not properly air-dried - wet nesting. -Plastic hotel pans on drying rack across from dishwashing area

Basic - Equipment in poor repair. -Walk-in cooler missing a door handle. Not sealed.

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. Manager fixed to 50ppm. Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Chocolate milk and milk date marked 03/17 and 03/15 expiration. Manager discarded. See stop sale. Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Chocolate milk and milk in wait station cooler expired 03/17 and 03/15. Manager discarded. Corrective Action Taken

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Salads in cooler overnight 52F. No temperature monitoring. Manager discarded. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Salads 52F, Queso Fresco 51F, recheck 47F Manager moved queso fresco to walk in cooler. Salads in cooler overnight and no temperature monitoring See stop sale. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior microwave at wait station area. Cutting boards soiled. Manager had employee clean microwave. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Ice scoop in hand sink at bar. Manager removed. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink by fryers. Manager placed paper towels at sink. Corrected On-Site

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - No handwashing sign provided at a hand sink used by food employees at bar hand sink. Manager posted hand wash sign at bar hand sink. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Salsa 46F by chip dispenser. Manager put on ice to chill. Recheck 41F Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Multiple different bar equipment items in sink at bar. Manager removed. Corrected On-Site

Intermediate - Manager or person in charge lacking proof of food manager certification. Melissa Reiss, 02/2022.

Intermediate - No soap provided at handwash sink at bar. Manager states there is no soap to place at bar.

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Accumulation of debris on exterior of warewashing machine.

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler shelves soiled.

Basic - Standing water in bottom of reach-in-cooler on line under steam table.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed rice (51F - Cold Holding); sour cream (57F - Cold Holding); slaw mix (57F - Cold Holding). All other food in the same refrigerated make table measures 40-43F. Operator discarded without prompting. Corrective Action Taken

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed 2 personal drinks on the preparation table by the hand washing sink on the back line. Manager moved the beverages Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. ice scoop in hand wash sink at bar moved to other area Repeat Violation

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

Basic - Floor soiled/has accumulation of debris. -Floors in kitchen and bar behind and under equipment -walls in kitchen and bar.

Basic - Ice buildup in walk-in freezer.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Operator will use hot well to store tongs at 135°f or above.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler at bar on right as you enter the bar, not in use, used for storage, rust and soil build up inside, suggested to operator, they clean the inside and remove the doors to keep moisture out of it.