CHILI’S GRILL & BAR # 992 Inspection – March 31, 2025

High Priority 1

#6High Priority03A-02-5

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -raw chicken (54F – Cold Holding), at chicken fry station on cook line. Per operator held less than four hours. Moved to walk in freezer for quick chill. Recheck 39F**Corrective Action Taken** **Corrected On-Site**

Corrected On-SiteCorrective Action Taken

Intermediate 2

#7Intermediate02C-03-5

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. -cheesecake in reach in cooler on cook line

#8Intermediate22-02-4

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

Basic 5

#1Basic24-08-4

Basic – Equipment and utensils not properly air-dried – wet nesting. -pans under prep table in back kitchen **Repeat Violation**

Repeat Violation

#2Basic36-73-4

Basic – Floor drains soiled/has accumulation of debris under triple sink and front dump sink.

#3Basic14-69-4

Basic – Ice buildup in walk-in freezer.

#4Basic10-20-4

Basic – In-use tongs stored on equipment door handle between uses. -cook line. Operator removed. **Corrected On-Site**

Corrected On-Site

#5Basic23-03-4

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -top back of fryers

Florida Food Watch