Permit issued.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Observed rusty shelves in one of the prep units.
Correction: Replace.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed a heavy accumulation of grease in the chip drawer. Also, the small dessert refrigerator was dirty.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Observed an accumulation of food and trash on the floor under equipment on the cook line and the oven. Also, the walls in the dish room are dirty and moldy.
Correction: Clean.
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01/11/2016 | Follow-up | |
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Observed an open drink on the slicer in the kitchen.
Correction: Discarded. Cups must have a lid and a straw.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Observed the ice scoop handles down in the ice in both bar ice bins.
Correction: Corrected by taking them out and properly store them.
- Records - Creation and Retention
Observation: The PIC could not find documentation that the Salmon was either frozen to proper temperatures or farm raised/pellet fed. Salmon is marked as being cooked to order.
Correction: Record must be maintained for 90 days.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Observed rice at 129°F on the hot holding line.
Correction: Reheated.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Observed rusty shelves in one of the prep units.
Correction: Replace.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed a heavy accumulation of grease in the chip drawer. Also, the small dessert refrigerator was dirty.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Critical: Backflow Prevention Device, When Required*
Observation: Observed the spray nozzle for the soup kettles submerged in water in one of the kettles.
Correction: Repair this nozzle so that the nozzle does not hang below the rim level of the kettles.
- Handwashing Cleanser - Availability (corrected on site)
Observation: Soap was not provided at the hand washing lavatory in the kitchen at the end of the cook line.
Correction: Provided.
- Physical Facilities in Good Repair (repeated violation)
Observation: Observed the floor in several places in poor repair.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Observed an accumulation of food and trash on the floor under equipment on the cook line and the oven. Also, the walls in the dish room are dirty and moldy.
Correction: Clean.
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12/21/2015 | Routine | |
The overall cleanliness for the kitchen is poor, the floor under equipment, carts and refrigeration units need to be cleaned. Also, food debris in the dipper wells with utensils stored in the wells.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: Observed food debris on the slicer and the potato cutter.
Correction: Corrected by cleaning.
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08/20/2015 | Risk Factor | |
Note: Wet wiping cloths were observed on the cutting boards on the cook line. These need to be stored in sanitizer. The low grout on the cook line must be repaired before the next permit is issued. Current permit expires on 1/31/15
No violation noted during this evaluation. | 04/29/2015 | Risk Factor | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Observed pico and sliced tomatoes in the prep unit at 48°F.
Correction: Repairman called plus this unit is going to be replaced. Product iced down.
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02/09/2015 | Risk Factor | |
Permit Issued.
- Physical Facilities in Good Repair (repeated violation)
Observation: Observed missing floor tiles and low grout in several places in the kitchen and walk-in coolers.
Correction: Repair.
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12/08/2014 | Follow-up | |
Need documentation that salmon is Farm Raised/Pellet Fed.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Observed rusty shelves in prep units where plastic coating is missing. Observed gasket torn on prep unit for desserts.
Correction: Repair or replaced damaged equipment.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: Observed food debris on the slicer.
Correction: Corrected by cleaning.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed a dirty can opener holder.
Correction: Clean.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: No sanitizer dispensing in dish machine.
Correction: Using 3 compartment sink until machine can be primed.
- Hand Drying Provision
Observation: No hand towel available at any of the hand sinks in the kitchen.
Correction: Provide.
- Physical Facilities in Good Repair
Observation: Observed missing floor tiles and low grout in several places in the kitchen and walk-in coolers.
Correction: Repair.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Observed dirty wall in dish area and dirty hand sinks.
Correction: Clean.
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11/03/2014 | Routine | |
Gloves used, worn, utensils used. Discussed condition of box and need for repair. Dishmachine - chlorine sanitizer - 100 ppm - test kit (ok). 3 compartment sink - Quat sanitizer - 200 ppm - test kit (ok).
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Found employee drinks (bottle water, can drinks) on cook line and in cold food in freezer.
Correction: Employees to keep separate drinks and use designated area for break. Please have employees aware of proper use of drink cups and storage away from food storage (freezer) areas.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Found sliced meats and tomatoes and bag of cooked pasta at 54-56 degrees (salad box).
Correction: All ready to eat cold hold foods are to be at 41 degrees ore less. Please hold all cold food products at 41 degrees or less. (Products were voluntarily discarded).
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06/25/2014 | Risk Factor | |
Gloves worn. Discussed use of gloves, frequency of cleaning, thermometer and filters in the hood. Dishmachine - chlorine sanitizer - 100 ppm test kit (ok). Sanitizer buckets - Quat sanitizer - 200 ppm (ok).
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Found pot roast (saute' drawer) at 50 degrees.
Correction: All cold hold to be at 41 degrees or less. Please hold all cold at 41 degrees or less.
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03/17/2014 | Risk Factor | |
Gloves worn. Dishmachine - chlorine sanitizer - ? ppm - test kit
- Equipment - Good Repair and Proper Adjustment
Observation: Found several split gaskets on refrigeration units.
Correction: All equipment is to be in good condition. Please repair the gaskets.
- Critical: Equipment and Utensils - Before Use After Cleaning*
Observation: Found dishmachine not sanitizing kitchen items at final rinse.
Correction: Dishmachine is to be in proper operation. Please have all sanitizing equipment working properly.
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12/09/2013 | Routine | |
Gloves worn, hands washed. Discussed cooling procedure for pasta and preventative maintenance procedures for cooking equipment. Dishmachine - 100 ppm chlorine sanitizing rinse.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Found raw food products in drawer at 47-49 degrees.
Correction: All cold hold to be below 41 degrees. Please store all cold products below 41 degrees. (tech worked on unit).
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09/30/2013 | Risk Factor | |
Follow up inspection from 7/1/13. Walk-in was out of temperature range. Reinspected - walk-in unit air flow temperature 35.3 degrees. Violation #20 (820A2) was corrected.
No violation noted during this evaluation. | 07/08/2013 | Follow-up | |
Gloves worn. Discussed cooling and cold hold of PHF products. Dishmachine - chlorine sanitizer - 100 ppm/test kit (ok).
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Found food products in walk-in at 47-51 degrees.
Correction: Walk-in compressor being replaced during inspection - food was temporarily moved to separate walk-in until work was finished. All cold hold to be 41 degrees or less.
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07/01/2013 | Risk Factor | |
No risk factor violations observed. Gloves worn. Discussed dishmachine operation (chlorine container check), cleaning of slicer guard procedure, level of product in cold hold containers, detailing of soda fountain dispenser, check list of product temperatures. Dishmachine - 100 ppm chlorine sanitizer - test kit (ok). 3 compartment sink - Quat sanitizer - test kit (ok).
No violation noted during this evaluation. | 04/12/2013 | Risk Factor | |
Follow up inspection from 2/13/13. #6 - handwash was observed one when required, handwash station full of supplies and operating. #14 - sanitizer - stations (sink and dish) operated properly concentration level correct. #20 - temperatures in cold hold (walk-in and line units) were at or within acceptable limits. Line unit may need further adjustment. #26 - chemical storage - found no bottles of chemical cleaner on line. All chemicals stored properly. Cleaning of bread pans and potato pans needs to be done.
No violation noted during this evaluation. | 02/20/2013 | Follow-up | |
Thermostat was not operating correctly. Gloves worn. Dishmachine - chlorine - 100 ppm/test kits (ok) (Chlorine and Quat)
- Critical: Hands - When to Wash*
Observation: Found employees did not wash hands before putting on gloves.
Correction: Always wash hands before using gloves.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Found walk-in and line cold units at 45-47 degrees. Cooked ribs, sliced ham 45.5 degrees. Sliced tomatoes 46.7 degrees on line.
Correction: All cold hold to be 41 degrees or less.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: Found prep equipment was not properly washed and sanitized after use.
Correction: All prep equipment to be taken apart and cleaned. Please clean and sanitize prep equipment.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (corrected on site)
Observation: Found employee set up three compartment sink, sanitizer container was empty, did not check level of sanitizer, also filled sanitizer buckets with same solution.
Correction: Sanitizer is required for 3 sink operation. Container was changed for full container.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Found grease cutter on line on same shelf as BBQ sauce.
Correction: All cleaning chemicals to be separate from all food products. Please store all chemicals properly.
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02/13/2013 | Risk Factor | |
Restaurant representatives - add corrected or new information about O'charley's Restaurant #336, 9990 Brook Road, Glen Allen, VA 23059-6501 »