O'CHARLEY'S #330

Observed several food items along fryer area (dry batters), along counters (sauces and margarine cups), bar counter (beverage toppings), and inside RIC in server area (salads) stored uncovered exposed to contamination.

C/A: Unless actively cooling, all food must be stored covered.

COS: All items covered.

C/A: Unless cooling, all food must be stored covered.

COS: All foods covered.

Observed bucket of QAC sanitizer stored on top of prep cooler directly beside stack of clean plates facing up in grill area in front of salad cooler/bar in main kitchen.

C/A: Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles by:

1. Separating the poisonous or toxic materials by spacing or partitioning; and

2. Locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, and single-service or single-use articles. This requirement does not apply to equipment and utensil cleaners and sanitizers that are stored in warewashing areas for availability and convenience if the materials are stored to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles.

COS: QAC sanitizer stored properly.

Observed clean plates, bowls, and sauce cups stored facing up, exposed to contamination along grill line, bar, and ware washing area in main kitchen.

C/A: Cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored:

(i) In a clean, dry location;

(ii) Where they are not exposed to splash, dust, or other contamination; and

(iii) At least 6 inches (15 centimeters) above the floor. 2. Clean equipment and utensils shall be stored as specified under paragraph 1 of this subsection and shall be stored:

(i) In a self-draining position that allows air drying; and

(ii) Covered or inverted.

COS: Equipment stored properly.

1. Observed food debris and spillage inside all coolers along grill area of main kitchen.
2. Observed soiled floors throughout WICs and WIF in main kitchen.

C/A: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

Observed floor in disrepair in dry storage area of main kitchen; grouting is deep, floor is rough and not easily cleanable. C/A: In food service establishments in which cleaning methods other than water flushing are used for cleaning floors, the floor and wall junctures shall be coved and closed to no larger than one thirty-second inch (1 mm).

2. The floors in food service establishments in which water flush cleaning methods are used shall be provided with drains and be graded to drain, and the floor and wall junctures shall be coved and sealed.

Observed TCS food items(ribs, asparagus, penne) in bottom prep unit #3 in main kitchen holding above 41F. C/A- Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below COS- Items discarded

Observed no hand soap at hand sink in main kitchen by fryer area C/A-Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap COS- Hand soap placed at hand sink

Observed wiping cloths stored in sanitizer buckets x2 in main kitchen testing at 0ppm QAC C/A- COS- sanitizer buckets remade to 400ppm QAC

Observed door handle of warmer cabinet near fryer area in disrepair. Observed prep bottom unit in main kitchen in disrepair, unable to stay closed by itself. Facility had dish rack holding door closed. C/A-Repair/replace gaskets; equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.

Observed several food items along fryer area (buttermilk), inside coolers, along counters (lemons, margarine, croutons, etc.), and inside RIF in main kitchen stored uncovered.

C/A: Unless cooling, all food must be stored covered.

COS: All foods covered.

1. Observed can-opener blade soiled with black accumulations along prep table in main kitchen.
2. Observed ice bin lid in server area of main kitchen soiled with black accumulation.
3. Observed soiled dishes stored for use along dish rack in main kitchen ware-washing area.
4. Observed pink and black accumulation in drink gun at bar along front food service area.

C/A: Equipment food-contact surfaces and utensils shall be clean to sight and touch.

COS: All items cleaned and sanitized.

Observed ice scoop stored directly on un-clean surface of ice machine unit in main kitchen.

C/A: During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored:

1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container;

2.In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon;

3.On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified under DPH Rule 511-6-1-.05(7)(b) and (8)(a);

4.In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes;

5. In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not time/temperature control for safety food; or

6. In a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at a frequency specified under DPH Rule 511-6-1-.05(7)(b)3(vi).

COS: Ice scoop stored properly.

Observed damaged gaskets along fryer- prep top cooler in main kitchen in fryer area.

C/A: Repair/replace gaskets; equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.

1. Observed doors, gaskets, and base of coolers and freezers in main kitchen heavily soiled with food residue and dirt.
2. Observed surfaces of equipment( chip warmer, steam table, shelving) heavily soiled with food debris and residue in main kitchen.

C/A: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

1. Observed water pooling along floor in main kitchen near fryer area in main kitchen.
2. Observed several floor tiles missing and cracked primarily near dish machine and dry storage in main kitchen.
3. Observed missing ceiling tile in dry storage area of main kitchen.
4. Observed soiled walls and doors in main kitchen primarily near mop sink and WIC/WIF area of main kitchen.

C/A: 1. Repair floor and ceiling tiles; all physical facilities shall be maintained in good repair. 2. Clean walls; the physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

Observed several food items along fryer area (dry mixes), inside coolers, and along counters in main kitchen stored uncovered.

C/A: Unless cooling, all food must be stored covered.

COS: All foods covered.

1. Observed can-opener blade soiled with black accumulations and liquid along prep table in main kitchen.
2. Observed ice bin lids soiled with black accumulation along corners and interior compartments in main kitchen and bar.
3. Observed soiled knives stored for use along soiled wall mounted container in main kitchen.

C/A: Equipment food-contact surfaces and utensils shall be clean to sight and touch.

COS: All items cleaned and sanitized.

Observed employee preparing food in main kitchen with beard longer than one half inch not wearing beard restraint.

C/A: 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.

1. Observed accumulated food debris and black accumulations along shelving in WIC and between equipment in main kitchen.
2. Observed doors and gaskets of coolers/warmers in main kitchen soiled with food residue and dirt.

C/A: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

1. Observed splatter and black accumulations along walls throughout main kitchen.
2. Observed several floor tiles missing and cracked primarily near dish machine and dry storage in main kitchen.
3. Observed missing ceiling tiles in dry storage area of main kitchen. C/A: 1. Repair floor and ceiling tiles; all physical facilities shall be maintained in good repair.
4. Clean walls; the physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products

Observed cold holding TCS foods (shredded cheeses, cut romaine lettuce) above 41F. CA: Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. COS: Foods discarded.

Observed several items in desert cooler and standing freezer stored uncovered. CA: Food items must be stored covered to prevent overhead contamination. COS: Items covered.

Observed soiled dishes, utensils, and other food contact surfaces stored for use on prep line and in microwave. Observed inside and outside of ice machine with an accumulation of debris/build-up. CA: Food contact surfaces must be cleaned and sanitized to sight and touch. COS: Dirty dishes washed in dishwasher.

Observed food debris present on stored equipment in warewashing area of kitchen. CA: Food contact surfaces must be cleaned and sanitized to sight and touch. All food debris must be removed before storage. COS: Equipment washed in dish machine.

Observed reach-in cooler on salad prep line and reach in cooler on wait service line not maintaining proper cold holding temperature at 41F or below. Observed ambient temperature 50F. CA: Ambient air temperature, water pressure, and water temperature measuring devices shall be maintained in good repair and be accurate within the intended range of use.