Abbreviations: WIC - walk in cooler
- Critical: Reheating for Hot Holding* (corrected on site)
Observation: The sausage gravy classified as ready-to-eat (RTE) taken from a commercially processed, hermetically sealed container, or from an intact packaged purchased from a food processing plant, was not reheated to the proper temperature for hot holding. Temperature of product after being re-heated in the microwave was only 114'F. Person in charge stated that the reheating process had began 3 hours prior. Product was voluntarily discarded during inspection.
Correction: Reheat commercially processed RTE food for hot holding to 135°F or above.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The food-contact surfaces of the cutting boards on the cook's prep unit were observed heavily stained.
Correction: Clean and sanitize or re-surface these surfaces for food contact.
- Equipment - Non-Food Contact Surfaces and Utensils (repeated violation)
Observation: The interior surfaces of the ice machine, which was in contact with a non-potentially hazardous food item (ice), was observed soiled with accumulations of grime and debris.
Correction: Clean the interior of the ice machine at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
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02/25/2016 | Risk Factor | |
Abbreviations: WIC - walk in cooler
- Utensils - In-Use - Between-Use Storage (corrected on site) (repeated violation)
Observation: In-use utensils improperly stored between use. Observed utensils on the cooks line stored in 72'F water. Utensils were sent to the dish room to be cleaned and utensils will be stored in a clean pan.
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 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 every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Raw steak (47'F) and raw hamburgers (48'F) were cold holding at improper temperatures in the cold holding drawers on the left side of the cooks line. Items were moved to another unit and the temperature of the drawers was adjusted.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Warewashing Machines, Sanitizer Level Indicator
Observation: The warewashing machine is not equipped with a device to warn of low sanitizer level. A new sanitizer system has been installed without a visual or audible alarm.
Correction: Alter or replace the warewashing machine so that an audible or visual warning is given when more chemical sanitizer needs to be added.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the vegetable wash solution.
Correction: Obtain a vegetable wash test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: The 3-compartment sink is not sealed to adjoining equipment or walls.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Equipment - Good Repair and Proper Adjustment
Observation: The door to the walk in freezer will not fully close due to an ice build-up along the edge of the door. was observed in a state of disrepair and damaged.
Correction: Repair the walk in freezer to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Interior surfaces of the ice machine, which was in contact with a non-potentially hazardous food item (ice) was observed soiled with accumulations of grime and debris.
Correction: Clean the interior surface of the ice machine at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surfaces of the following equipment has accumulations of grime and debris: 1-the gaskets on the reach in coolers and freezers, 2-the outer surfaces of the cook's line reach in freezers, the fryer cabinets, and the microwaves, 3-the top shelf of the expo line.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The food-contact surfaces of the equipment being cleaned in the dish machine were not observed sanitized. There was no measurable sanitizer being dispensed in the machine. 3-compartment was set up during inspection to sanitize the equipment being cleaned in the machine.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (repeated violation)
Observation: Clean serving bowls were observed stored with the food-contact surface facing upward.
Correction: Store equipment and utensils covered or inverted to prevent contamination while in storage.
- Refuse - Maintaining Refuse Areas and Enclosures
Observation: Grease and debris were observed adjacent to and on top of the refuse container outside the facility.
Correction: The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
- Outer Openings - Protected (repeated violation)
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. There is a gap along the bottom of the back door.
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
- Physical Facilities in Good Repair
Observation: Two lights are not working under the ventilation on the cook's line.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Mops - Drying Mops (corrected on site)
Observation: Mops near the 3-compartment sink are not hung up to air dry. Mops were hung up during inspection.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
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08/05/2015 | Routine | |
Abbreviations: WIC - walk in cooler
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site) (repeated violation)
Observation: The food-contact surface of the can opener blade was observed soiled to sight and touch. Item was taken to the dish machine to be cleaned.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Non-Food Contact Surfaces and Utensils (corrected on site)
Observation: Surfaces of the tea maker dispersion nozzles which was in contact with a non-potentially hazardous food item (tea) were observed soiled with accumulations of grime and debris. Nozzles were cleaned during inspection.
Correction: Clean the surface of nozzles at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
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03/26/2015 | Risk Factor | |
Abbreviations: WIC - walk in cooler
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Observed an employee drinking from an uncovered container on the cook's line. Drink was discarded and employee was instructed to keep drinks covered with a straw away from food preparation areas.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands, (2) The container, and (3) Exposed food, clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Dispensing utensils improperly stored between uses. Observed several scoops and spatulas stored in sanitizer on the cook's line. Items were taken to the dish machine to be cleaned. Facility will now store line utensils in hot (above 135'F) water on the cook top.
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 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 every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The 3-compartment sink is not sealed to adjoining equipment or walls.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site) (repeated violation)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: the can opener blade and the spiral potato cutter holder and blade. Both items were taken to the dish machine to be cleaned.
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the following equipment have accumulations of grime and debris: 1-the base of the can opener, 2-The shelf above the expo line, 3-the lower shelves on the cook's line.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment and Utensils, Air-Drying Required (corrected on site)
Observation: Several plastic line insert pans were found stacked while wet after cleaning and chemical sanitization. Pans were re-washed and dried with paper towel during inspection.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Clean plates were observed stored with the food-contact surface facing upward on the cook's line and in the server's station. All plates were covered during inspection.
Correction: Store equipment and utensils covered or inverted to prevent contamination while in storage.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The following physical structures in were noted in need of cleaning: 1-the floors underneath shelves and equipment in the kitchen, 2-walls in the kitchen, especially behind the mop sink and prep areas.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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08/05/2014 | Routine | |
- Smoking in Non-Smoking Areas
Observation: Person reported smoking in non-smoking area of restaurant.
Correction: Owner or PIC must prohibit smoking in non-smoking areas of restaurant.
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03/04/2014 | Complaint | |
Abbreviations: WIC - walk in cooler
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site) (repeated violation)
Observation: The food-contact surfaces of the cutting boards on the cook's line in the kitchen were observed soiled to sight and touch. Person in charge took cutting boards to the 3-compartment sink to be washed, rinsed and sanitized.
Correction: Clean and sanitize these surfaces for food contact.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The food-contact surfaces of the equipment being washed in the dish machine were not observed sanitized. There was no measurable sanitizer being dispensed in the dish machine. Person in charge set up 3- compartment sink to wash, rinse and sanitize equipment and a service call was placed during inspection.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
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02/11/2014 | Risk Factor | |
Abbreviations: WIC - walk in cooler
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Chicken (56'F), Diced Tomatoes (55'F), and other items were cold holding at improper temperatures in the cook's prep unit. Items were relocated to another unit and a call was made the have the unit serviced.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: All of the hand sinks, the prep sink and the 3-compartment sink in the kitchen are not sealed to adjoining equipment or walls.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site) (repeated violation)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: 1-the tomato slicer, 2-knife in the knife rack. Items were taken to dishmachine to be cleaned.
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces
Observation: The nonfood contact surfaces of the soda gun holder and the hand sink at the bar have accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment and Utensils, Air-Drying Required (corrected on site) (repeated violation)
Observation: Several plastic inserts and metal inserts were found stacked while wet after cleaning and chemical sanitization. Person in charge had these items dried with paper towels.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Clean serving plates and bowls were observed stored with the food-contact surface facing upward. on the cook's line and in the wait station. Person in charge had dishes covered.
Correction: Store equipment and utensils covered or inverted to prevent contamination while in storage.
- Outer Openings - Protected (repeated violation)
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Observed a large gap along the bottom of the outer door in the kitchen.
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
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10/11/2013 | Routine | |
Abbreviations: PIC=Person in charge
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Observed several foods unwrapped or uncovered in the RIF. PIC had employee cover or wrap items.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Critical: Temperature, Cooking - Raw Animal Foods* (corrected on site)
Observation: Observed chicken that was not cooked to a sufficient temperature and time to eliminate pathogenic bacteria. Cook put the chicken back on the grill to complete cooking.
Correction: Continue to cook the chicken to heat all parts to 165°F or above for 15 seconds.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Observed slice tomatoes on the prep line cold holding at improper temperatures. Tomatoes were relocated to the WIC.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
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05/28/2013 | Risk Factor | |
Restaurant representatives - add corrected or new information about O'charley's Restaurant, 1791 Carl D. Silver Parkway, Fredericksburg, VA 22401 »