O'Charley's

Observed time/temperature control for safety (TCS) foods in prep top unit across from fryer being cold held above 41°F. Unit was left uncovered while not in active use with temperatures in top ranging between 43-49°F; temperatures in the bottom portion of unit were right at 41°F. TCS foods must be cold held at 41°F or below.

COS by placing on ice. Ambient temperature of unit must be lowered to about 37°F. Keep prep top covered while not in active use as unit is directly above and across from heat sources (heat lamp & fryer).

Observed TCS foods in salad prep top/reach-in unit being cold held above 41°F. Ambient temperature of unit was 50°F with temperature of TCS foods ranging between 49-58°F.

COS by discarding and using a temporary time as a public health control (TPHC) procedure. Unit must be serviced within 72 hours.

Observed cheddar cheese on ice in expo area being cold held at 53°F due to poor ice bath. COS by discarding.

Observed pan of butter and preportioned cups of butter utilizing TPHC not discarded within 4 hours.

If time without temperature control is used as the public health control up to a maximum of 4 hours:

(i) Except as specified in paragraph 2.(ii) of this subsection, the food shall have an initial temperature of 41°F (5°C) or less when removed from cold holding temperature control, or 135°F (57°C) or greater when removed from hot holding temperature control;P

(III) The food temperature does not exceed 70°F (21°C) within a maximum time period of 4 hours from the time it was rendered a time/temperature control for safety food; and

(IV) The food is marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is rendered a time/temperature control for safety food as specified in paragraph 2.(ii)(I) and (II).

(iii) The food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control;Pf

(iv) The food shall be cooked and served, served at any temperature if ready-to-eat, or discarded, within 4 hours from the point in time when the food is removed from temperature control;P and

(v) The food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded.P

COS by discarding.

Observed various food items such as bacon, cheese, butter, and more in expo area left uncovered while not in active use. Food and drinks not in active use must be kept covered to prevent any potential overhead contamination.

Observed food build-up in tomato dice that was stored as clean. Equipment food-contact surfaces and utensils shall be clean to sight and touch. COS by washing. Must ensure employees thoroughly clean prior to storing.

Observed employee (server) on cell phone while cutting a cucumber and using bare elbow to stabilize cucumber on cutting board since her other hand was not available. Employee elbow was directly on cucumber. Food shall be protected from contamination that may result from a factor or source not specified under paragraphs (a) through (y) of this subsection.

COS by discarding cucumber.

Observed same employee/server from above violation preparing food without wearing a hair restraint. Hair was flowing down back. Also observed cooked preparing food without wearing a beard guard; beard was longer than 1/2 inch. Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch.

Observed no time documentation on raw chicken in buttermilk at fry station.

1. Except as specified under paragraph 4 of this subsection, if time without temperature control is used as the public health control for a working supply of time/temperature control for safety food before cooking, or for ready-to-eat time/temperature control for safety food that is displayed or held for sale or service, written procedures shall be prepared in advance, maintained in the food service establishment, and made available to the regulatory authority upon request that specify: Pf

(i) Methods of compliance with paragraphs 2(i) - (iv) or 3(i) through (v) of this subsection; and

(ii) Methods of compliance with the cooling of time/temperature control for safety food that is prepared, cooked, and refrigerated before time is used as a public health control. Pf

2. If time without temperature control is used as the public health control up to a maximum of 4 hours:

(i) Except as specified in paragraph 2.(ii) of this subsection, the food shall have an initial temperature of 41°F (5°C) or less when removed from cold holding temperature control, or 135°F (57°C) or greater when removed from hot holding temperature control;P

(ii) The food may have an initial temperature of 70°F (21°C) or less if;

(I) It is a ready-to-eat fruit or vegetable that upon cutting is rendered a time/temperature control for safety food, or

(II) It is a ready-to-eat hermetically sealed food that upon opening is rendered a time/temperature control for safety food,

(III) The food temperature does not exceed 70°F (21°C) within a maximum time period of 4 hours from the time it was rendered a time/temperature control for safety food; and

(IV) The food is marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is rendered a time/temperature control for safety food as specified in paragraph 2.(ii)(I) and (II).

(iii) The food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control;Pf

(iv) The food shall be cooked and served, served at any temperature if ready-to-eat, or discarded, within 4 hours from the point in time when the food is removed from temperature control;P and

(v) The food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded.P

3. If time without temperature control is used as the public health control up to a maximum of 6 hours:

(i) The food shall have an initial temperature of 41°F (5°C) or less when removed from temperature control and the food temperature may not exceed 70°F (21°C) within a maximum time period of 6 hours; P

(ii) The food shall be monitored to ensure the warmest portion of the food does not exceed 70°F (21°C) during the 6-hour period, unless an ambient air temperature is maintained that ensures the food does not exceed 70°F (21°C) during the 6-hour holding period; Pf

(iii) The food shall be marked or otherwise identified to indicate: Pf

(I) The time when the food is removed from 41°F (5°C) or less cold holding temperature control, Pf and

(II) The time that is 6 hours past the point in time when the food is removed from cold holding temperature control;

(iv) The food shall be:

(I) Discarded if the temperature of the food exceeds 70°F (21°C), P or

(II) Cooked and served, served at any temperature if ready-to-eat, or discarded within a maximum of 6 hours from the point in time when the food is removed from 41°F (5°C) or less cold holding temperature control; P and

(v) The food in unmarked containers or packages, or marked with a time that exceeds the 6-hour limit shall be discarded. P

4. A food service establishment that serves a highly susceptible population may not use time as the public health control for raw eggs.

COS by discarding.

Observed water leak within wall behind prep top coolers on main kitchen cook line. Water leak must be corrected.

Observed areas of very low grout throughout front and back kitchen area. There were also a few missing tiles on cook line. Floors must be regrouted and broken tiles must be replaced. Additionally, there is rusting of shelving and door frames in back kitchen area and broken wall at mop sink. Disrepair must be addressed as soon as possible.

Observed time/temperature control for safety (TCS) on ice in prep top unit being cold held above 41°F. Pans were sitting on top of ice and not surrounded by ice. TCS foods must be cold held at 41°F or below. COS by correcting ice bath.

Observed no time documentation on buttermilk at fry station. If time without temperature control is used as the public health control up to a maximum of 4 hours:

(i) The food shall have an initial temperature of 41°F (5°C) or less when removed from cold holding temperature control, or 135°F (57°C) or greater when removed from hot holding temperature control; P

(ii) The food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control; Pf

(iii) The food shall be cooked and served, served at any temperature if ready-to-eat, or discarded, within 4 hours from the point in time when the food is removed from temperature control; P and

(iv) The food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded.

COS by discarding.

Observed drink pitchers in kitchen and at bar stored uncovered and particles floating on top. Food and drinks that are not in active use must be kept covered to prevent overhead contamination. Health Authority recommends getting pitchers that have covers.

Observed dish machine not sanitizing. Dish machine was primed several times and still was not dispensing chlorine. COS by discontinuing use of dish machine for sanitizing. Dishes may be washed in machine but sanitized in 3-compartment sink.

Observed bread plate at dining table visibly dirty. Equipment food-contact surfaces and utensils shall be clean to sight and touch. COS by taking plate to warewash area for cleaning.

Observed areas of very low grout throughout front and back kitchen area. There were also a few broken tiles on cook line. Floors must be regrouted and broken tiles must be replaced.

Observed raw chicken stored over ready-to-eat foods in reach-in cooler. Also observed raw beef stored above raw pork chops. Raw meats must be stored based on final cook temperature with highest cook temperature on lowest shelf (i.e., chicken). COS by properly storing.

Observed no employee health policy where employees acknowledge that they are aware of the symptoms/illnesses that can be transmitted through food preparation. Person in charge must ensure that all employees read and sign form.

Observed areas of very low grout throughout entire front and back kitchen area. Floors must be regrouted.