O'CHARLEY'S #278

Observed Time/temperature Control for Safety (TCS) food items: Coleslaw (52F), Salsa (53F), Pico (43F), and Sour cream (56F) inside the prep-top cooler above 41F. The unit was unplugged. 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. The food items were placed inside the unit at 10:30am. All food items were removed until the unit reached 41F.

Observed reuse of single-service portion cups as a scoop in croutons. Single-use items like portion cups are designed to be used one time. According to the person in charge, a scoop with a handle is supposed to be used here. Portion cup discarded.

Observed build-up of food debris inside of the chip warmer drawer. The drawer must be cleaned often enough to prevent this buildup. The paper was removed, and bin was moved to the dish area to be washed, rinsed, and sanitized.

Observed soiled carpeting leading from the kitchen area to the restroom. Carpets and other flooring must be cleaned often to prevent greasy buildup on the carpet. Contact a company to clean the carpets.

Observed raw chicken tenderloins 59°F and raw chicken fillet 48°F stored inside the reach in cooler. Ambient air temperature of the unit is 53°F. Food items were placed inside the unit this morning. 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 or below. Chicken was relocated to walk in cooler to decrease the temperature. Chicken products will be stored inside the reach in cooler that is near the grill which holding below 41°F.

Observed one of the cooks prepping and handling food with a watch on their wrist. Except for a plain ring such as a wedding band food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food. Have cook remove watch while handling food.

Observed 0 parts per million (ppm) of chlorine sanitizer being dispersed from the in use dishwasher. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under subsection (8)(b)3 of this Rule shall meet the requirements specified in DPH Rule 511-6-1-.07(6)(g), shall be used in accordance with the Environmental Protection Agency (EPA)-registered label use instructions P, and shall be used as follows: 50-100 ppm. Have the dishwasher serviced. Use three compartment sink to wash, rinse and sanitize utensils.

Observed the interior of several microwaves heavily soiled with old food splatter and debris. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Clean interior of all microwaves.

Observed several portioned cooked pasta tightly covered inside the walk in cooler while in the cooling process. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: Arranged in the equipment to provide maximum heat transfer through the container walls; and loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. Train staff on rapid cooling methods.

Observed both dumpster side doors open with trash stored inside. Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered: With tight-fitting lids or doors if kept outside the food service establishment. Person in charge closed the doors.

Observed pink organic matter along the top interior of the ice machine. Equipment food-contact surfaces and utensils shall be cleaned: In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers shall be cleaned At a frequency specified by the manufacturer or absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. Discard existing ice to wash, rinse and sanitize interior of the unit.

Observed the interior of several microwaves heavily soiled with food splatter and debris. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Clean interior of microwaves.

Observed cooked ribs with a discard date of January 29th and 30th of 2024 and observed cooked pasta with a discard date of January 30th of 2024. A food that requires date marking shall be discarded if it exceeds 7 days. The food items must be discarded by the discard date. Corrected on Site (COS): Food items discarded.

Observed 200 Parts Per Million (ppm) of chlorine sanitizer at the dish machine. Chemical sanitizers, including chemical sanitizing solutions generated on-site, and other chemical antimicrobials applied to food-contact surfaces shall meet the requirement by not exceeding the proper ppm. The chemical sanitizer solution must be at 50 ppm, not exceeding 100 ppm. Call Ecolab to have a representative service the dish machine. Use the three-compartment sink to wash, rinse, and sanitize equipment/utensils until the sanitizer solution is at the correct ppm.

Observed pimento cheese with a use-by date of January 22, 2024. Two containers were already opened before the inspection. Prepackaged sandwiches, eggs, infant formula, shucked oysters, milk, and time/temperature control safety foods that are labeled as “keep refrigerated” and that are for sale or service to the consumer or used as an ingredient in other foods shall be immediately discarded and shall not be sold, served, or used after the manufacturer’s expiration date or the sell-by date. Corrected on Site (COS): Food item discarded.

Observed no recording temperatures from the establishment based on their Key Drop delivery agreement. Possibly the documents were discarded and not kept on file for 6 months (according to their agreement). Also, today's temperatures were not recorded. Employees are visibly observing and verifying delivered foods as they are received to determine that they are from approved sources and are placed into appropriate storage locations, as required by this Chapter, such that they are received and maintained at the required temperatures, protected from contamination, unadulterated, and accurately presented, by routinely monitoring the employees’ observations, maintaining receiving/corrective action records for deliveries during non-operating hours, and periodically evaluating foods upon their receipt as specified within DPH Rule 511-6-1-.04(3)(m). The establishment must follow their Key Drop Delivery Agreement by making sure to record temperatures of food deliveries, have recorded temperatures from the delivery company and establishment to kept on file, and the documents must be present when asked by the health authority.

Observed broken floor tile throughout the kitchen. Some of the areas are holding water where the tile is broken. All physical facilities shall be maintained in good repair. Repair tile on the floor.