CHILI'S GRILL & BAR

Basic - Black Cutting boards on line have cut marks and is no longer cleanable.

Basic - Employee with no beard guard/restraint while engaging in food preparation. Employee on cook line without beard guard. Employee put on guard. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed silver mixing bowls, clear

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed microwave on server alley line has accumulation of food debris. Employee cleaned. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw chicken breast 45F and 50F. Operator placed in ice bath new temp 38F and 40F Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Cook on cook line. Cook put on hat Corrected On-Site

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

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee food stored with sale food in reachin cooler on cookline Employee voluntarily discarded Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic containers wet nesting of plastic container on storage shelf

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice build up behind freezer fan

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Spray nozzle soiled with old food debris at prep sink

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed chicken (120F - Hot Holding) on cookline warmer Employee reheated chicken to 168F 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. Observed milk in walk-in cooler with no date mark

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink stored on prep table Corrected observed employee voluntarily discard Corrected On-Site

Basic - Employee with no beard guard/restraint while engaging in food preparation. Observed employee with no beard guard Corrected observed employee place beard guard on Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice build up inside walkin freezer

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth stored above prep table on cookline Corrected observed employee place in sanitizer bucket Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed burgers at50f. Manager took the burgers to the walk in cooler which at 30 minutes temp was 46f. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or Observed the soda gun and holder with debris on the gun. Corrected On-Site

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

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

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

Basic - Floor not cleaned when the least amount of food is exposed.Observed the floor soiled behind the equipment on the line.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In cooler by oven Chicken 45F. Manager put on ice. Recheck 43F In cooler drawers under grill Beef 45F Burgers 47F, manager put on ice to chill. Corrective Action Taken Repeat Violation

High Priority - Time/temperature control for safety food required to be date marked is not date marked and time of opening/preparation cannot be determined. See stop sale. Chocolate milk in cooler at wait station no date mark. Cannot be determined what date it is opened. Manager discarded. Corrective Action Taken

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. Chocolate milk in reach in cooler at wait station not date marked. Cannot determine open date. Manager discarded. See stop sale. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Microwave interiors soiled.

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

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 - Equipment and utensils not properly air-dried - wet nesting. Repeat Violation

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Handle in shredded cheese. Manager moved handle above cheese. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets of coolers on line soiled. Repeat Violation

Basic - Old labels stuck to food containers after cleaning. Manager began to take labels off some dishes. Corrective Action Taken

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. At 0ppm chlorine. Manager replaced sanitizer. 50ppm. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler by grill. Beef 60F, recheck 57F Provolone Cheese 55F, recheck 52. Employee put on ice. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Microwave interiors soiled.

Basic - Equipment and utensils not properly air-dried - wet nesting. Manager began un stacking dishes to dry properly. Corrective Action Taken Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled at reach in coolers.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of cooler by fryer.

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. Manager on duty hired less than 30 days ago. No food manager on duty. Two cooks, three prep cooks, and two waitresses on duty.

Intermediate - Spray bottle containing toxic substance not labeled. Manager labeled. Corrected On-Site

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. 79°F in women's bathroom. Repeat Violation

Basic - Accumulation of debris on exterior bottom of warewashing machine.

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

Basic - Floor soiled/has accumulation of debris. Floor drains at bar soiled. Employee cleaned one drain during inspection. Corrective Action Taken

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets of coolers on cook line. Manager has ordered new gaskets. Corrective Action Taken

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drinks in two door stacked cooler by oven. Manager segregated and labeled employee drinks. Corrected On-Site

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. At 0ppm. Manager fixed to 200ppm. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At hot hold unit above reach in cooler next to grill Chicken 117°F recheck 168°F 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 in reach in cooler at wait station not date marked. Manager placed date on milk. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Microwave interior soiled. Interior reach in cooler next to steam table by fryers soiled. Soda nozzles and ice bin at wait station soiled. Repeat Violation

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Women's bathroom hand sink 90°F. Manager adjusted valve so hand sink is at 100°F hot water. Corrected On-Site Repeat Violation

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Manager wearing watch while preparing food.

Basic - Employee with ineffective hair restraint while engaging in food preparation.Manager preparing food is wearing a hat but has hair down and not pulled back.

Basic - Equipment and utensils not properly air-dried - wet nesting in dish storage racks. Repeat Violation

Basic - Floor soiled/has accumulation of debris under dish machine area and behind kitchen equipment and at bar. Ceiling vents soiled throughout kitchen. Ceiling vents over soda machine in wait station area heavily soiled. Walk in cooler fan guards.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets at cooks line. Reach in freezer at end of cooks line by fryers gaskets soiled. Walk in cooler gaskets soiled.

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

Basic - Stored food not covered. Ice cream not covered at wait station. Manager placed Saran Wrap over ice cream to cover properly Corrected On-Site Repeat Violation

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed green peppers over mashed potatoes in walk in cooler. Repeat Violation

Basic - Water leaking from pipe and/or faucet/handle. Pipe at hand sink is leaking at bar.