Chili's Grill & Bar

Basic - Equipment and utensils not properly air-dried - wet nesting. Clean dishes at multiple areas stacked befoair drying.**Repeat Violation** **Repeat Violation**

Basic - Equipment in poor repair. At bar entrance, interior shelves at counters were heavily rusted and soiled. At end of wait station gasket on reach in cooler torn. On cook line and prep area ceiling tiles were lifted exposing the ceiling. **Repeat Violation**

Basic - Floors, walls and/or ceilings soiled/has accumulation of debris. Floor in bar area under counters soiled. Ceiling tiles on cook line soiled

Basic - Food stored on floor. Unopened and packaged box of ribs fount on walk in cooler floor. Manager moved to shelf. **Corrected On-Site**

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

Basic - No handwashing sign provided at a hand sink used by food employees. No hand wash sign at hand wash's station in between the two cook lines. Operator created a sign and placed it on the sink **Corrected On-Site**

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets in reach in cooler at the end of wait station soiled. At wait station drink area, bottom of soda heads have build up

Basic - Single-service articles improperly stored. In outside storage room multiple cases of single service items were stored on the floor. Manager had items moved to shelves. **Corrected On-Site**

Basic - Standing water in bottom of cooler. In wait station at drink area Standing water in bottom of ice bin. No longer in use

Basic - Working containers of food removed from original container not identified by common name. Container of salt on shelf in the food prep area was not labeled. Operator placed correct label on container **Corrected On-Site**

High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Observed employee place dirty dishes at dish area, washed hands for approximately 3 seconds then returned to wait station.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Reach in cooler drawers at the end of cook line, sour cream cups (48F-44) ; ranch cups (44F-46F - Cold Holding) operator stated items in cooler over night.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line in top section of reach in cooler across from fry station, blue cheeese (54F - Cold Holding) 2nd temp 1HR 43F; ; ranch (56F - Cold Holding) 2nd temp 1HR 42F; tomatoes (48F - Cold Holding)2nd temp 1HR 42F; lettuce (54F - Cold Holding)2nd temp 1HR 43F. Amateur stated items placed in cooler 1 hour prior. Manager saw that reach each in counter top was not on ,manager turned on the cooler. Observed managed take all items to walk in cooler to chill and and allow reach in cooler to come down to temp. Reach in cooler draws at the end of cook line sour cream cups (48F-44) ; ranch cups (44F-46F - Cold Holding) operator stated items in cooler over night **Corrective Action Taken** **Repeat Violation** **Admin Complaint**

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At prep area, two hose bibbs missing backflow preventers.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on both cook lines have stains. Can opener in the prep area on bottom rack by hand wash sink was soiled.

Intermediate - Handwash sink used for purposes other than handwashing. Handwashing sing located in between the two cook lines had food debris in it. Operated cleaned the sink **Corrected On-Site**

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Operator stated they did not have quat test strips for sanitizer buckets and three compartment sinks, but have ordered some. **Corrective Action Taken**

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. One employee present hired approximately 5 years ago per manager, had no employee food training certification available.