Chili's Grill & Bar #154 Improves its Sanitary Rating
813 S University Dr
Plantation, FL 33324
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813 S University Dr
Plantation, FL 33324
Basic - Interior of microwave soiled with encrusted food debris. At wait station.
Basic - Walk-in cooler/walk-in freezer floor soiled. At walk in freezer.
Basic - Wet mop not stored in a manner to allow the mop to dry. At back area. Employee hang mop to dry. **Corrected On-Site**
Basic - Wet wiping cloth not stored in sanitizing solution between uses. At cook line. Employee removed and properly stored. **Corrected On-Site**
Intermediate - Encrusted material on can opener blade. At prep area.
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance, dusty.
Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation**
Basic - Employee with no beard guard/restraint while engaging in food preparation.
Basic - Employee with no hair restraint while engaging in food preparation, employee preparing salsa.
Basic - Exterior door has a gap at the threshold that opens to the outside.
Basic - Food stored in dry storage area not covered, dessert.
Basic - Food stored in holding unit not covered, cooked onions,green pepper, cooked tomatoes with garlic,cooked chicken in the walk in cooler.
Basic - Ventilation system inadequate as evidenced by condensation on walls/ceiling, ceiling in walk in cooler.
Basic - Wet wiping cloth not stored in sanitizing solution between uses, on prep table.
Basic - Wiping cloth solution stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles, on prep table in kitchen. **Repeat Violation**
High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit.
High Priority - Raw animal food stored over ready-to-eat food, raw pork stored over cheese in walk in cooler.
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler, raw beef stored over raw pork.
Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. I
Intermediate - Buildup of soiled material on racks in the reach-in cooler, at bar.
Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling, salsa and rice
Basic - Accumulation of food debris/soil residue on handwash sink, by salad prep area.
Basic - Build-up of grease on nonfood-contact surface, behind cooking equipment in kitchen.
Basic - Cutting board has cut marks and is no longer cleanable.
Basic - Employee personal items stored in or above a food preparation area, cell phone. **Corrected On-Site**
Basic - Floor area(s) covered with standing water, in cracked kitchen tiles.
Basic - Floor tiles cracked, broken or in disrepair, in kitchen.
Basic - Interior of microwave soiled with encrusted food debris.
Basic - Objectionable odor in establishment, from water settling under crack tiles in kitchen.
Basic - Walk-in cooler/walk-in freezer floor soiled.
Basic - Wall soiled with accumulated grease, food debris, and/or dust, in prep area.
Basic - Wiping cloth solution stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles.
Intermediate - Handwash sink used for purposes other than handwashing, as evident by the amount of corn in sink, by salad prep area.
Basic - Cutting board has cut marks and is no longer cleanable.
Basic - Gaskets with slimy/mold-like build-up.
Basic - In-use wet wiping cloth/towel used under cutting board.
Basic - Wet wiping cloth not stored in sanitizing solution between uses, sitting on prep table.
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. **Corrected On-Site**
Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
Basic - Coffee filters not stored in a protected manner to prevent contamination. **Corrected On-Site**
Basic - Cutting board has cut marks and is no longer cleanable.
Basic - Employee drinking from an open beverage container in a food preparation or other restricted area. **Corrected On-Site**
Basic - Employee with no hair restraint while engaging in food preparation.
Basic - Equipment in poor repair, reach in cooler door to reach in cooler by chicken breading area broken.
Basic - Floor tiles cracked, broken or in disrepair, by 3 compartment sink.
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
Basic - Single-service articles not stored inverted or protected from contamination, take out containers on shelf in kitchen..
Basic - Stored food not covered in walk-in cooler, sour cream and gravy. **Corrected On-Site**
Basic - Wet wiping cloth not stored in sanitizing solution between uses, sitting on prep table. **Corrected On-Site**
Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
Intermediate - Interior of reach-in freezer soiled with accumulation of food residue, where ice cream is kept.
Basic - Cutting board has cut marks and is no longer cleanable.
Basic - Food stored in a location that is exposed to splash/dust, tray of seasoning on shelf in dry storage area.
Basic - Food stored in dry storage area not covered, giant cookies.
Basic - Garbage on the ground and/or pad around dumpster.
Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container.
Basic - Open dumpster lid.
Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water, chicken.
Basic - Walk-in cooler/walk-in freezer floor soiled.
Basic - Wall soiled with accumulated black debris in dishwashing area.
Basic - Wet mop not stored in a manner to allow the mop to dry.
Basic - Wet wiping cloth not stored in sanitizing solution between uses, sitting on prep table.
High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands.
High Priority - Raw animal food stored over ready-to-eat food, chicken stored over cheese in reach in cooler.
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled, dishwasher dirty to clean with use of the same gloves.
Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can, by salad prep area.
Intermediate - Interior of reach-in cooler/freezer soiled with accumulation of food residue.
Basic - Hood soiled with accumulated grease.
Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
Basic - Working containers of food removed from original container not identified by common name. Salt **Corrected On-Site**
High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. Shredded cheese in an ice bath at 55°f, iced down to 41°f **Corrected On-Site**
High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit. Cut lettuce in a cooler dispenser at 54°f, operator turned the unit colder
High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. Cookline. **Corrected On-Site**
High Priority - No vacuum breaker on fitting/splitter added to mop sink faucet.
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Beef and seafood in cookline drawer reach in cooler at 44-45°f, iced down to 41°f **Corrected On-Site**
High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Chicken at the cookline at 125°f, discarded. Cheese sauce at 128°f in a Bain Marie, reheated to 165°f**Corrected On-Site**
Intermediate - Employee washed hands in a sink other than an approved handwash sink. 3 compartment sink **Corrected On-Site**
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. No label on can food. **Corrected On-Site**
Basic - Cutting board has cut marks and is no longer cleanable.
Intermediate - Encrusted material on can opener blade.
Basic - Soil residue build-up on nonfood-contact surface. Dish washing machine.
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In bar
Basic - Food debris accumulated on kitchen floor.
Basic - Wall soiled with accumulated grease in kitchen.
Critical - Observed buildup of slime in the interior of ice machine.
Observed build-up of debris, dust or dirt on nonfood-contact surface. storage shelf for clean equipment
Observed food debris accumulated on kitchen floor.
Critical - Observed food stored on floor. walk in freezer Corrected On Site. Repeat Violation.
Observed cutting board grooved/pitted and no longer cleanable.Repeat Violation.
Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. cutting boards deeply stained
Observed excessive build-up of ice inside walk in freezer
Critical - Handwashing cleanser lacking at handwashing lavatory. bar area
Observed floor area(s) covered with standing water. throughout kitchen and bar area Repeat Violation.
Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation. Manager on duty stated that she is certified, however could not provide copy of certificate
Critical - Observed food stored on floor. fries walk in freezer Corrected On Site.
Observed cutting board grooved/pitted and no longer cleanable. throughout kitchen
Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
Critical - Observed buildup of slime on soda gun. bar area
Observed build-up of, dust or dirt on nonfood-contact surface. outside of ice machine
Observed floor area(s) covered with standing water. bar area and beer cooler
Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Corrected On Site.
Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
Critical - Observed interior of microwave soiled. Corrected On Site.
Observed floor area(s) covered with standing water. Corrected On Site.
Critical - Observed raw animal foods not properly separated from each other during preparation.Raw chichen and raw beef- By 3 compartment sink
Critical - No handwashing sign provided at a handsink used by food employees by liquor.
Observed cutting board grooved/pitted and no longer cleanable. cook's line
Critical - Observed interior of microwave soiled.
Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. freezer by fryers.
Critical - Observed soil buildup inside ice bin. sout beverage.
Wet mop not hung to dry. Corrected On Site.
Cleaned and sanitized equipment, utensils, linens or single-service not properly stored.
Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. Wet Nesting.
Nonfood-contact equipment designed . no splash guard by the hand sink at waiters station
Critical - Observed encrusted material on can opener.
Observed personal care item stored with food.
Waste line missing at soda gun holster.