Tennessee Department of Health
710 James Robertson Parkway Nashville, TN 37243 | Visit Official Website

Chili's

8526 Highway 51 N. Millington, TN 38053

Food Service Establishment Inspection | Routine

November 29, 2021 | View Original Inspection PDF
Score & Grade: 84 Grade:
Observations & Corrective Actions

14: 1200-23-01-.04(6)(a)1. Cutting board are stained and worn.

35: 1200-23-01-.03(5)(a)7. Food containers throughout are missing labels.

37: 1200-23-01-.03(3)(b)1. Food in cooler found not covered.

38: 1200-23-01-.02(3) Female cook/ prep staff found not wearing hair restraint.

42: 1200-23-01-.04(9)(c)1. Untensils not stored inverted.

45: 1200-23-01-.04(1) Rusty equipment found in food cook area.

47: 1200-23-01-.04(6)(a)1.(iii) Equipment exterior throughout facility are highly contaminated with food splatter, spillage residue, caked on decayed food matter and stuck on food deposit.

49: 1200-23-01-.05(2) Faucet in large hand sink area does not work.

52: 1200-23-01-.05(5) Dumpster in rear found open.

53: 1200-23-01-.06(5)(b)1. Facility walls and ceiling are dirty and has been on previous inspections.

54: 1200-23-01-.06(3)(c) Lighting in cook area are missing covers.

54: 1200-23-01-.06(3)(d) Ventilation in cook area are missing covers.

Additional Comments

This facility management team needs to install Active Managerial Control to clean it up and maintain a high level of sanitation. The plain sight view of dirt and grime shows this staff does not care or is not trained.

Observations
(1) Supervision
IN
1 Person in charge present, demonstrates knowledge, and performs duties
Compliant
Observations
(2-3) Employee Health
IN
2 Management awareness, policy present
Compliant
Observations
IN
3 Proper use of reporting, restriction & exclusion
Compliant
Observations
(4-5) Good Hygienic Practices
IN
4 Proper eating, tasting, drinking, or tobacco use
Compliant
Observations
IN
5 No discharge from eyes, nose, and mouth
Compliant
Observations
(6-7)Preventing Contamination by Hands
NO
6 Hands clean and properly washed
Compliant
Observations
NO
7 No bare hand contact with ready-to-eat foods or approved alternate method properly followed
Compliant
Observations
(8) Preventing Contamination by Hands (2)
IN
8 Handwashing sinks properly supplied and adequate
Compliant
Observations
(9-12) Approved Source
IN
9 Food obtained from an approved source
Compliant
Observations
NO
10 Food received at proper temperature
Compliant
Observations
IN
11 Food in good condition, safe, and unadulterated
Compliant
Observations
NA
12 Required records available: shell stock tags, parasite destruction
Compliant
Observations
(13) Protection from Contamination
IN
13 Food separated and protected
Compliant
Observations
(14) Protection from Contamination (2)
OUT
14 Food-contact surfaces: cleaned and sanitized
Observations
(15) Protection from Contamination (3)
IN
15 Proper disposition of unsafe food, returned food not reserved
Compliant
Observations
(16-17) Cooking and Reheating of Time/Temperature Control For Safety (TCS) Foods (16-17)
NO
16 Proper cooking time and temperatures
Compliant
Observations
IN
17 Proper reheating procedures for hot holding
Compliant
Observations
(18-22) Cooling and Holding, Date Marking, and Time as a Public Health Control
NA
18 Proper cooling time and temperature
Compliant
Observations
IN
19 Proper hot holding temperatures
Compliant
Observations
IN
20 Proper cold holding temperatures
Compliant
Observations
IN
21 Proper date marking and disposition
Compliant
Observations
NA
22 Time as a public health control: procedures and records
Compliant
Observations
(23) Consumer Advisory
IN
23 Consumer advisory provided for raw and undercooked food
Compliant
Observations
(24) Highly Susceptible Populations
IN
24 Pasteurized foods used; prohibited foods not offered
Compliant
Observations
(25-26) Chemicals
NA
25 Food additives: approved and properly used
Compliant
Observations
IN
26 Toxic substances properly identified, stored, used
Compliant
Observations
(27) Conformance with Approved Procedures
NA
27 Compliance with variance, specialized process, and HACCP plan
Compliant
Observations
(35) Food Identification
OUT
35 Food properly labeled; original container, required records available
Observations
(37) Prevention of Food Contamination (2)
OUT
37 Contamination prevented during food preparation, storage and display
Observations
(38) Prevention of Food Contamination (3)
OUT
38 Personal cleanliness
Observations
(42) Proper Use of Utensils (2)
OUT
42 Utensils, equipment and linens; properly stored, dried, handled
Observations
(45) Utensils and Equipment
OUT
45 Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Observations
(47) Utensils and Equipment (3)
OUT
47 Nonfood-contact surfaces clean
Observations
(49) Physical Facilities (2)
OUT
49 Plumbing installed; proper backflow devices
Observations
(52) Physical Facilities (5)
OUT
52 Garbage/refuse properly disposed; facilities maintained
Observations
(53) Physical Facilities (6)
OUT
53 Physical facilities installed, maintained, and clean
Observations
(54) Physical Facilities (7)
OUT
54 Adequate ventilation and lighting; designated areas used
Observations
OUT
54 Adequate ventilation and lighting; designated areas used
Observations
Non-Smokers Protection Act
Yes
57 Compliance with TN Non-Smoker Protection Act
Compliant
Observations
No
58 Tobacco products offered for sale
Compliant