O'Charley's #384, 12301 Bermuda Crossroad Lane, Chester, VA - Restaurant inspection findings and violations

July 10, 2009 (Routine)

• 1320 - There was no temperature measuring device located in the refrigerated drawers..
  Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
• 1450 - Master built freezer not freezing.
  Repair/adjust to maintain propert temperatures. Manager moved products to another freezer.
• 2000 - Corrected During Inspection Ice buckets stored open end up.
  Store inverted to protect from dust and other contaminants and to position to air dry and self-drain.
• 2650 - Corrected During Inspection There is no refuse container at the hand wash sink.
  Increase the number of approved refuse containers in the sink area to prevent the accumulation of debris.

August 07, 2008 (Routine)

• 0470 - Corrected During Inspection Critical Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit; observed raw hamburger stored over cooked ribs and pork loin in the walk-in cooler.
  Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
• 0820 A 1 - Corrected During Inspection Critical Observed rice on the cookline tested at 125 degree F and mashed potatoes in the cookline/prep AltoSham tested at 127 degree F; hot holding at improper temperatures (the products were removed from service).
  Hot hold potentially hazardous food at 135F or above to inhibit the growth of harmful bacteria.
• 0820 A 2 - Corrected During Inspection Critical Observed shredded cheese at the wait station tested at 76 degree F, salsa and raw chicken at the fry station cooler tested at 46 degree F and 47 degree F; cold holding at improper temperatures (the products were removed from service).
  Cold hold potentially hazardous food at 41F or below to inhibit the growth of harmful bacteria.
• 1570 - The door gasket to the cookline fry station freezer was observed torn.
  Repair or replace the door gasket in accordance with the manufacturer's specifications.
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: prep area potato slicer and the prep area slicer. Also noted was a mold-like build-up in the bar soda gun holder.
  Maintain nonfood-contact surfaces of equipment clean.
• 1800 - The nonfood contact surface of the bar sink basin has an accumulation of grime and debris.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees (at the bar area ahndsink).
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.

November 16, 2007 (Routine)

• 0540 - Critical Repeat Food in contact with soiled equipment or utensils.
  Use only cleaned and sanitized utensils or equipment during food preparation.
• 0570 - Repeat Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 0820 - Critical Repeat display cooler cold holding at improper temperatures.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
• 1100 - Repeat The food contact surface of the cutting boards at front of 3 of the prep. coolers are not smooth, contains cracks, chips, or pits and can not be easily cleaned.
  Repair or replace the cutting boards to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent buildup of food debris.
• 1700 - Critical Chlorine sanitizing solution used was not at an acceptable concentration.
  Adjust the chlorine sanitizing solution to a level of at least 100 parts per million when the pH is at 10 or less and the water temperature is 55F.
• 2310 - Corrected During Inspection Critical Repeat The handwashing facility located at the 2-compartmemt sink is blocked, preventing access by employees for easy handwashing.
  Access to the handwashing facility identified above is to be available during all hours of operation. Remove the grease storage unit preventing its use.

June 21, 2007 (Routine)

• 0220 - Critical Repeat In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  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.
• 0240 -
  
• 0260 - Critical the dented cans are unsound or adulterated.
  Ensure food is safe and unadulterated.
• 0450 - Critical using scoops with no handles.
  only use scoops with handles.
• 0540 - Critical Food in contact with soiled equipment or utensils.
  Use only cleaned and sanitized utensils or equipment during food preparation.
• 0570 - Repeat Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 0610 - Food stored on the floor or food stored less than 6" above the floor.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 0820 - Critical Repeat 3 coolers cold holding at improper temperatures.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
• 1100 - dried food on slicer and can opener blade.
  
• 1320 - Corrected During Inspection Repeat There was no temperature measuring device located in the any of the prep. coolers.
  Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
• 2310 - Critical The handwashing facility located at the rear is blocked, preventing access by employees for easy handwashing.
  Access to the handwashing facility identified above is to be available during all hours of operation. Remove the equipment preventing its use.

July 24, 2006 (Routine)

• 0220 - Critical In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  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.
• 0570 - Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 0620 - Food stored under other sources of contamination.
  Relocate food storage to an approved area until the source of contamination is eliminated or removed.
• 0820 - Critical two prep. coolers holding at improper temperatures.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.
• 1320 - There was no temperature measuring device located in the two of the prep. coolers.
  Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
• 1880 - Critical The food-contact surfaces of the following equipment were not observed sanitized: chopper.
  After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized.

June 19, 2006 (Complaint)

February 08, 2006 (Routine)

• 0610 - Product in the walk-in cooler not covered to protect from possible contamination.
  Cover food to protect.
• 1570 - Wall junction where dishwasher/sink meet wall caulking is moldy, and the door gaskets to the fry freezer are torn.
  Replace the caulk, and replace the door gasket to the freezer.
• 1580 - The cutting board(s) are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
• 3180 - Floors under and behind the equipment not cleaned.
  Clean the floor surfaces.

August 10, 2005 (Routine)

• 0540 - Critical Food in contact with soiled equipment or utensils.rubber spatula shredded.
  Use only cleaned and sanitized utensils or equipment during food preparation.
• 0570 - Repeat Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 0820 - Critical prep. coolere cold holding at improper temperatures.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.
• 1320 - Repeat There was no temperature measuring device located in the 3 prep. coolers.
  Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
• 1700 - Corrected During Inspection Critical Repeat Chlorine sanitizing solution used was not at an acceptable concentration.
  Adjust the chlorine sanitizing solution to a level of at least 25 parts per million when the pH is at 10 or less and the water temperature is at 120F.
• 1800 - Corrected During Inspection The nonfood contact surface of the icemaker has accumulations of grime and debris.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 1880 - Corrected During Inspection Critical Repeat The food-contact surfaces of the following equipment were not observed sanitized: food chopper and slicer.
  After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized.
• 2720 - Repeat Dumpster or outside refuse container was open or uncovered.
  Cover all waste containers when not in continuous use.
• 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents.
  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.
• 3180 - @Physical structure@ in the @Location@ noted in need of cleaning.
  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.
• 3270 - Methods are not being used to control pests air screen was off, flies seen.
  When pests are found use methods to such as trapping devices or other means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.

February 08, 2005 (Routine)

• 0570 - Repeat Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 0610 - Food stored on the floor or food stored less than 6" above the floor.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 0620 - Food stored under other sources of contamination.
  Relocate food storage to an approved area until the source of contamination is eliminated or removed.
• 1320 - Repeat There was no temperature measuring device located in the under counter, or any of the prep..coolers.
  Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
• 1880 - Critical Repeat The food-contact surfaces of the following equipment were not observed sanitized: food chooper and can opener.
  After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized.
• 2720 - Dumpster or outside refuse container was open or uncovered.
  Cover all waste containers when not in continuous use.
• 3030 - No disposable towels were provided at the hand washing lavatory at the front line.
  Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials

August 05, 2004 (Routine)

• 0450 - Critical Employees observed handling ready-to-eat (RTE) food with their bare hands.
  Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
• 0570 - Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 1320 - There was no temperature measuring device located in the 2 prep. coolers and the undercounter cooler.
  Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
• 1700 - Critical Chlorine sanitizing solution used was not at an acceptable concentration.
  Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. To minimize workload you can move to all single service utensils.
• 1880 - Critical The food-contact surfaces of the following equipment were not observed sanitized: slicer and can opener.
  After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized.
• 2310 - Critical The handwashing facility located at the dishwasher is blocked, preventing access by employees for easy handwashing.
  Access to the handwashing facility identified above is to be available during all hours of operation. Remove the empty bins. preventing its use.

September 25, 2003 (Routine)