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Tennessee Department of Health
710 James Robertson Parkway Nashville, TN 37243 | Visit Official Website (opens in a new tab)
| Tennessee Department of Health | Chago's Mexican Restaurant | Food Service Establishment Inspection | Routine

Chago's Mexican Restaurant

579 Almaville Rd Smyrna, TN 37167

Food Service Establishment Inspection | Routine

September 18, 2024 | View Original Inspection PDF
Score & Grade: 80 Grade:
Observations & Corrective Actions

13: Open containers of raw beef sitting on top of beer kegs in walk in cooler. Discussed food storage and relocating raw beef

14: Observed employee washing and rinsing dirty pans without sanitizing pans. Employee placed pans with clean pans to dry. Discussed with pic that dishware must wash, rinse, and santize dishes usinf the 3 comp sink or dish machine.

18: Container of cooked pork with lid sealed shut in walk in cooler not within proper cooling range. Temperature was at 64 degrees. Pic stated they cooked pork last night and has not prepped with it today. Embargoed 10lbs of pork. This violation has been noted on 3 consecutive inspections, permit may be up for revocation.

20: Opened container of mayonnaise at room temperature. Container states it must be refrigerated after opening. Pic was unsure when it was opened. Embargoed container.

31: Cheese queso sitting out unattended in bucket. Pic stated they had just cooked it 30mins ago. Discussed 2 stage cooling process and times with pic. Pic immediately placed in walk in cooled to properly cool down.

37: Employee drink sitting on prep table next to make line steam well

41: Using a flat plate has a scoop for cooked rice on stove.

46: No sanitizer test strips available for warewashing

53: Floors throughout kitchen in poor repair.

55: Current permit not posted. 2024 permit is posted

Additional Comments

Provided applicable fact sheets to operator regarding observed Priority Items.

Discussed implementing a Food Safety Plan in order to obtain active managerial control over repeated Priority Items. Advised operator I was available to asist with developing the FSP.

Discussed proper hand washing, ware washing, food source, food storage, holding and cook temps, cooling when applicable, employee hygiene, employee health, demonstration of knowledge, and storage and use of of toxic items. Food Establishment Regulations can be found at http://publications.tnsosfiles.com/rules/1200/1200-23-01.20150716.pdf. Please be sure you and all food handling employees are familiar with these regulations.

I will be back within 10 days for a follow-up inspection to verify all priority itdm violations have been corrected.
Warning letter will be requested for priority item violations. Permit may be up for revocation.

Observations
IN
1 Person in charge present, demonstrates knowledge, and performs duties
Compliant
Observations
IN
2 Management awareness, policy present
Compliant
Observations
IN
3 Proper use of reporting, restriction & exclusion
Compliant
Observations
IN
4 Proper eating, tasting, drinking, or tobacco use
Compliant
Observations
IN
5 No discharge from eyes, nose, and mouth
Compliant
Observations
IN
6 Hands clean and properly washed
Compliant
Observations
IN
7 No bare hand contact with ready-to-eat foods or approved alternate method properly followed
Compliant
Observations
IN
8 Handwashing sinks properly supplied and adequate
Compliant
Observations
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
OUT
13 Food separated and protected
Observations
OUT
14 Food-contact surfaces: cleaned and sanitized
Observations
IN
15 Proper disposition of unsafe food, returned food not reserved
Compliant
Observations
NO
16 Proper cooking time and temperatures
Compliant
Observations
NO
17 Proper reheating procedures for hot holding
Compliant
Observations
OUT
18 Proper cooling time and temperature
Repeat
Observations
IN
19 Proper hot holding temperatures
Compliant
Observations
OUT
20 Proper cold holding temperatures
Observations
IN
21 Proper date marking and disposition
Compliant
Observations
NA
22 Time as a public health control: procedures and records
Compliant
Observations
IN
23 Consumer advisory provided for raw and undercooked food
Compliant
Observations
NA
24 Pasteurized foods used; prohibited foods not offered
Compliant
Observations
NA
25 Food additives: approved and properly used
Compliant
Observations
IN
26 Toxic substances properly identified, stored, used
Compliant
Observations
NA
27 Compliance with variance, specialized process, and HACCP plan
Compliant
Observations
OUT
31 Proper cooling methods used; adequate equipment for temperature control
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
41 In-use utensil; properly stored
Observations
OUT
46 Warewashing facilities, installed, maintained, used, test strips
Observations
OUT
53 Physical facilities installed, maintained, and clean
Observations
OUT
55 Current permit posted
Observations
Yes
57 Compliance with TN Non-Smoker Protection Act
Compliant
Observations
No
58 Tobacco products offered for sale
Compliant
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