CHILI'S BAR AND GRILL

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ One employee Megan with expired CFM, other staff present with valid CFM

High Priority - Water misting device not maintained/cleaned as required. Cooler gaskets soiled

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

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

Basic - In-use wet wiping cloth/towel used under cutting board.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of belt oven soiled

Basic - Reach-in cooler shelves with rust that has pitted the surface. Cooler behind bar, new cooler already on order

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. From warmer on cooks line. Operator placed on grill to reheat. Re temp chicken at 3:45pm a. grilled chicken (128F - Hot Holding) 168f Corrected On-Site

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Current Hotel and Restaurant license not displayed. Establishment displaying expired license. 02-01-2023.

Basic - Stored food not covered. Cut lemons and limes not covered in bar area. Operator covered items. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink blocked by carts in back food prep area . Reviewed with manager . Carts relocated . Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in food prep area in back kitchen . Manager placed paper towels at hand wash sink Corrected On-Site

Basic - Accumulation of black mold-like substance in the interior of the ice machine . Reviewed with manager

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food ( raw chicken) and rim of the container in drawer at cook line . Manager removed tongs Corrected On-Site

Basic - Single-service articles ( gloves) stored next to handwashing exposed to splash next to freezer . Reviewed with manager

Basic - Standing water in bottom of reach-in-cooler at expo line . Reviewed with manager Repeat Violation

Basic - Accumulation of debris on exterior of dishmachine.

Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards on cook line.

Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic containers on shelf in dry-storage area.

Basic - Ice buildup in walk-in freezer on door.

Basic - Standing water in bottom of reach-in-cooler located on cook line.

Basic - Wiping cloth sanitizing solution stored on the floor on cook line. Operator stored bucket on bottom shelf of table. Corrected On-Site

High Priority - Certified Food Manager or person in charge failed to verify employee health, exclusions or restrictions. Discussed with operator and emailed big six packet. Corrective Action Taken

High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Dipper well water temperature at 127F to 130F.

Basic - Cutting board has cut marks . Cutting board on cooks line shows cut marks. Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic pans in dish area show wet nesting.

Basic - Floor soiled/has accumulation of debris. In kitchen, on floor by and underneath the fryer.

Basic - Iced tea dispenser not cleaned at least once every 24 hours. As evidenced by interior staining of iced tea container.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave, in kitchen, to the left of the soda machine, shows accumulation of debris on interior. Microwaves on cook line, to the left of the salad station , show accumulation of interior debris.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fans in the walk-in cooler show accumulation of debris on exterior.

Basic - Old labels stuck to food containers after cleaning. plastic containers at dish drying rack Repeat Violation

Basic - Standing water in bottom of reach-in-cooler. Standing water in bottom of keg cooler, at bar with the keg cooler with the two tap handles. Repeat Violation

Basic - Stored food not covered. Ice cream in reach in freezer, in kitchen, underneath the microwave, has no cover on it. Employee covered ice cream. Corrected On-Site

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk-in cooler shelves show surface rust. Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Squirt bottles on cook line. Repeat Violation

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. -employee tied apron then began prepping food without washing hands Discussed proper hand washing procedures with operator during time of inspection.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -grilled chicken(120F - Hot Holding) Discussed reheating to 165 degrees Fahrenheit with operator during time of inspection.

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 Employees unaware of date Discussed date marking with operator during time of inspection. Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -stained cutting board at prep station in kitchen -reach in cooler at prep station has accumulation of food residue Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -in bar area

Intermediate - Spray bottle containing toxic substance not labeled. -at wait station

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

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Cutting board has cut marks and is no longer cleanable. -cutting boards at prep station in kitchen

Basic - Employee with no hair restraint while engaging in food preparation. -employee at wait station

Basic - Floor soiled/has accumulation of debris. -floor at fryers have accumulation of grease -standing water on the floor in dry storage area -wall at wait station has accumulation of dust

Basic - Food storage container/container lid cracked or broken. -plastic containers at dish drying rack

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -microwaves throughout establishment has accumulation of food residue -pizza oven has accumulation of food residue

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -reach in cooler gaskets at reach in cooler drawers have accumulation of mold like residue -exterior of sandwich press has accumulation of food residue -hood filters have accumulation of grease -sides of fryers have accumulation of grease -exterior of soda nozzles in wait station area has accumulation mold-like residue Repeat Violation

Basic - Old labels stuck to food containers after cleaning. -plastic containers at dish drying rack

Basic - Standing water in bottom of reach-in-cooler. -in bar area

Basic - Walk-in cooler shelves with rust that has pitted the surface.

Basic - Working containers of food removed from original container not identified by common name. -squeeze bottles at wait station

High Priority - Hot water takes too long to reach handwash sink resulting in employees using only cold water to wash their hands. Handwash sink of cook line

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler that is down on cook line: Diced tomatoes 48 degrees F, cut lettuce 47 degrees F, cooked pasta 50 degrees F. Employee placed bags of ice on foods. Re-temps: cut lettuce 43 degrees F, cooked pasta 42 degrees F 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. Milk in single door reach-in cooler of front line. Employee dated with date mark from yesterday morning Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board next to fryer station

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

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On shelf above cook line.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone and keys in single door cooler next to fryer

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Mold-like substance on base components of soda fountain near nozzles.

Basic - - From initial inspection : Basic - Clean over flow of clean food containers stored on soiled prep table . Operator removed the containers to be washed rinsed and sanitizedCorrected On-Site Corrected On-Site Warning - From follow-up inspection 2021-12-16: Time Extended