O'Charley's Restaurant #336, 9990 Brook Road, Glen Allen, VA - Restaurant inspection findings and violations

May 21, 2009 (Risk Factor Assessment)

Violation: 0820 A 2 - Corrected During Inspection Critical Observed cold TCS food on pizza make not holding at 41 degrees or below (shredded beef 44-54 degrees, cubed chicken 47 degrees).
Correct by moving to refrigerator.
Comments:
Gloves worn during prep/cooking. Dishmachine chlorine satisfactory.

January 09, 2009 (Routine)

Violations:

• 3030 - Corrected During Inspection Observed no paper towels at bar handsink.
  Correct by providing towels.
• 1780 E - Observed interior of ice maker not clean.
  Correct by cleaning (3 working days).
• 1800 - Observed nonfood contact surfaces not clean (can rack, carts).
  Correct by cleaning.
• 3080 - Observed light not at proper intensity-bar handsink and dishwash area.
  Correct by providing 20 foot candles of light.

Comments:
Dishmachine chlorine 100 ppm-good. Cooling-sheet pans-rice and broccoli caserole-cooled below 70 degrees within 1 hour-good. Gloves worn during prep.

August 04, 2008 (Risk Factor Assessment)

Violations:

• 0160 - Corrected During Inspection Critical Observed hands not washed after handling soiled dishes before handling clean items.
  Correct by washing.
• 0450 - Corrected During Inspection Critical Observed bare hand contact with ready to eat food (bread).
  Correct by discarding. Wash hands. Use utensil or gloves.

April 28, 2008 (Critical Procedures)

Violation: 0820 A 2 - Corrected During Inspection Critical Observed cold PHF (chicken salad, shrimp salad) in walk-in at 45 degrees.
Correct by placing in shallow container. Move to area with colder temperatures.
Comments:
Gloves worn during prep.

January 15, 2008 (Routine)

Violations:

• 0570 - Observed several towels and/or wiping cloths on tables, cutting boards, etc.
  Correct by storing in sanitizer solution.
• 0820 2 - Corrected During Inspection Critical Observed temperature of potentially hazardous food above 41 degrees on prep unit (beef barbecue 50 degrees, roast beef 46.5 degrees, sour cream 46-48 degrees).
  Correct by discarding.
• 1320 - Observed thermometer not visible in prep refrigerator.
  Correct by providing thermometer visible in all cold units.
• 1770 A - Corrected During Inspection Critical Observed food contact surfaces not clean (can opener, vegetable slicer, food scales).
  Correct by cleaning and sanitizing.
• 1770 C - Observed nonfood contact surfaces not clean: exterior of flour bin, carts, shelving.
  Correct by cleaning.
• 3030 - Corrected During Inspection Observed no paper towels available at handsink-bar.
  Correct by providing towels.
• 3080 - Observed light not at proper intensity at bar handsink and 3rd compartment of dishsink, and in kitchen sautee station and kettles.
  Correct by providing 50 foot candles in prep/cook area and 20 foot candles at sinks.

Comments:
Gloves worn during prep.

October 26, 2007 (Critical Procedures)

Violations:

• 0160 - Corrected During Inspection Critical Observed hands not washed after removing gloves soiled by contact with raw meat.
  Correct by washing hands.
• 0820 - Critical Observed cold PHF not at 41 degrees (under grill refrigerator).
  Correct by moving meats to other refrigeration-call company to repair.
• 1700 - Corrected During Inspection Critical Observed sanitizer solutino not at proper strength-dishmachine.
  Correct by contacting dishmachine company-use 3 compartment sink rinse (quaternary ammonia) until repaired.

Comments:
Gloves worn during prep.

May 29, 2007 (Follow-up)

Comments:
This is a reinspection for the abatement of a sewage back-up at the mop well floor drain. This poblem has been abated.

May 29, 2007 (Other)

Comments:
Upon entering the kitchen of the facility, I observed a sewage back-up at the floor drain of the mop well. (this is in close proximity to the storage room and a walk-in vault). Cease operation of the restaurant until the back-up has been resolved. Place a "closed" sign on the front door. Stop all preparation of foods. Wash, rinse, sanitize any affected surfaces. Call the Henrico Health Dept after abatement for a reinspection before resuming operation.

January 30, 2007 (Follow-up)

Violations:

• 0550 - Ice scooper stored atop fountain.
  Store directly in ice with handle upward, in a clean sanitized container/surface.
• 1750 - Repeat Dirty cardboard "boats" being reused.
  These are single use articles. Discard after usage.

Comments:
This is a reinspection for annual permit reissuance (see previous report dated 1-24-07). the following violations have been corrected: #220-no employees are drinking or smoking in the kitchen, #1190-thermometers are in all of the cook's line refrigeration units; #470-all foods in refrigeration units are covered, #550-dipper well is on, #2020-utensils are properly stored, #1570-torn refrigeration door gaskets on cook's line have been replaced.

January 24, 2007 (Routine)

Violations:

• 0220 - Critical Observed dishwasher drinking from an open mug at dishwashing station.
  Drink from a cup with a lid and internal straw-do so away from dishwashing station, foods or food equipment.
• 0220 - Corrected During Inspection Critical Observed two female employees smoking in the rear adjacent to the walk-in vault/near bread cart (rolls).
  Do not smoke in the kitchen, do so away from foods/food equipment.
• 0470 - Critical Observed foods in refrigeration units with no covers/lids.
  Provide a cover/lid on all foods.
• 0550 - Corrected During Inspection Observed ice scoopers on top of the kitchen's bulk machine/on top of the soda fountain.
  Store the scooper in the holder, on a clean and sanitized surface, or directly in the ice with the handle upward.
• 0550 - Corrected During Inspection Observed the dipper well at the waitress/ice cream station did not have the water on.
  Leave the water on if scooper is in the well.
• 1190 - Corrected During Inspection Observed a lack of thermometers in all of the reach-in units at the cook's line.
  Supply thermometers in all refrigeration units.
• 1570 - Observed several refrigeration units on the cook's line with torn gaskets (all refrigeration units, cold tables, 2 door reach-in, etc).
  Replace torn gaskets.
• 1750 - Observed dirty cardboard "boats" being reused on the cook's line.
  This is a single use item; discard after usage.
• 2020 - Corrected During Inspection Observed clean utensils at the dishwashing station, spoons at soup station with the food contact surface upward.
  Invert all clean utensils, handles upward.

Comments:
Your annual permit expires on 1/31/07, will not be reissued until all violations are corrected.

July 25, 2006 (Critical Procedures)

Violations:

• 0470 - Critical Bags of onions on kitchen flooring.
  Store all foods at least 6" off flooring.
• 3340 - Critical Spray bottle of purple liquid at dishwashing station with no identification label.
  Label all toxic items.

April 26, 2006 (Critical Procedures)

Violations:

• 0850 - Corrected During Inspection Critical Buttermilk bath for chicken tenders at 57 degrees.
  Corrected by disposing and replacing with fresh bath in frozen holder. Monitor temp with thermometer.
• 1890 - Critical Interior of ice machine has some mold and can opener/holster has build up of food debris.
  Clean and sanitize as often as necessary to prevent build up.
• 1890 - Critical Dishwasher sanitizer does not turn test strip.
  Have maintenanced; use 3 compartment sink meanwhile.

Comments:
Good glove use and hair restraints observed.

January 19, 2006 (Routine)

Violations:

• 0470 - Critical Raw chicken tenders stored over spinach dip and potato soup left uncovered in walk in.
  Move chicken to bottom shelf and cover soup.
• 1320 - Few refrig units do not have thermometer.
  Supply.
• 1580 - Cutting board is heavily scored.
  Discard.
• 1700 - Corrected During Inspection Critical Dishwasher not dispensing chemical sanitizer.
  Corrected by calling service technician, dispensing correctly.
• 1770 A - Critical Some food contact surfaces in need of cleaning; meat slicer with food debris, bar hoses and holders with slimy mold.
  Clean and sanitize.

July 07, 2005 (Routine)

Violation: 0470 - Corrected During Inspection Critical Raw chicken stored above raw salmon.
Store properly.
Comments:
Gloves properly used.

June 21, 2005 (Other)

Comments:
Restaurant ok to open. Everything has been cleaned and sanitized and single use items discarded.

June 21, 2005 (Other)

Comments:
Today's visit due to fire call received at 5:45 am. Fire on grease catch pan on grill. Employees tried to put it out but were unable and called fire dept. All food in low boy directly under fire was discarded. Oil in fryers must be changed. All plates, bowls and other eating utensils and wares must be washed and sanitized. Any single use item open on line must be discarded. All equipment, walls and floors on cook line must be cleaned and sanitized. Restaurant must remain closed until okayed to open.

January 25, 2005 (Routine)

Violations:

• 0550 - Corrected During Inspection Bulk ice machine scooper on top of machine (surface is not clean).
  Store directly in ice with handle upward or on clean and sanitized surface.
• 1190 - Several missing thermometers in refrig units.
  Supply.
• 2020 - Bowl being used to dispense croutons.
  Obtain/use long handled utensils to dispense foods.
• 2020 - Several plates (storage rack/line) that are arranged with food contact surfaces exposed. Styrofoam containers (kitchen) arranged in same manner.
  Invert plates/containers to avoid possible contamination.
• 2310 - Corrected During Inspection Critical "Tip" bucket in bar areas handsink.
  Handsink must be accessible at all times. Removed.
• 3030 - Lack of paper towels at rear handsink.
  Supply.

November 22, 2004 (Complaint)

Comments:
Investigation of complaint alleging raw chicken being served. Spoke with Manager. Walked through cooking process, stated that cook's "poke" chicken/decide if ready by way it feels. Advised to take temperature of product before serving.

November 10, 2004 (Complaint)

Comments:
Investigation due to complaint received in regards to raw chicken being served to customer on 11-8-04. Conferred with manager in reference to minimum internal required temp for poultry (165 degrees) and the importance of taking temps (a minimum of every 2 hours). Asked general manager to confer with staff.

September 13, 2004 (Critical Procedures)

Violation: 0340 - Critical Pasteurized egg at 58 degrees.
Discarded.

June 07, 2004 (Critical Procedures)

Violations:

• 0850 - Critical Soup in kettle at 126 degrees.
  Reheated to 165 degrees.
• 0470 - Critical Hamburger stored above salmon and chicken stored above pork ribs in walk in cooler.
  Meats must be stored to prevent cross contamination.
• 0220 - Critical Employee's drink, bottle with cap, found on prep table.
  Use cup with lid and straw.
• 1890 - Critical Black and pink mold found in ice machine.
  Clean and sanitize.
• 1890 - Critical Lexan and metal containers found with old food particles and old labels on them.
  All containers were recleaned.

April 09, 2004 (Complaint)

Comments:
Complaint that cooks and waitstaff preparing salads with no utensils and ungloved hands. Complaint was discussed with manager and he will discuss proper salad prep with staff.

March 02, 2004 (Critical Procedures)

Violations:

• 0820 - Critical Ribs at 124 degrees.
  Reheated.
• 1890 - Critical No sanitizer detected.
  Bucket was emptied and new bucket opened.

December 30, 2003 (Follow-up)

Violations:

• 1060 - Repeat Gaskets torn.
  Replace.
• 3170 - Repeat Coving tiles broken.
  Replace.

December 01, 2003 (Routine)

Violations:

• 0470 - Critical Raw chicken stored directly over noodles in low boy refrig.
  Corrected by putting chicken in bottom drawer.
• 1770 - Critical Slicer & can opener dirty with previous days food.
  Cleaned & sanitized.
• 1800 - Bag holders, under pass thru counter and microwave ovens not clean.
  Clean & sanitize. All done but counter.
• 3240 - Handsinks filthy.
  Clean & keep clean.
• 0810 - Rice in 2 containers stacked not allowing rapid cooling.
  Put in shallow containers and do not stack until product is cold.
• 1320 - Thermometer not found in every refrig.
  Provide.
• 1060 - Refrig gaskets torn.
  Replace.
• 3180 - Floor under oil container found cluttered.
  Clean.
• 3170 - Coving tiles broken.
  Repair.

August 27, 2003 (Critical Procedures)

Violations:

• 0340 - Critical One pan of chicken was 43 on top and 49 degrees on bottom.
  Pan was pulled, divided, and iced.
• 0470 - Critical Raw chicken stored above beef & noodles in drawer on line.
  Chicken must be store in bottom drawer.
• 0450 - Critical Employee using bare hands to prep lettuce for salads.
  Use gloves or utensils. Gloves put on.
• 0160 - Critical Hand sink near fryers full of dirty wiping cloths.
  Remove. Corrected.
• 0220 - Critical Open drinks stored on ice machine.
  Drinks must have lid & straw. Removed.
• 1890 - Critical Can opener, ice machine and tomato cutter not clean.
  Clean & sanitize.

May 27, 2003 (Critical Procedures)

Violations:

• 0270 - Critical One can of artichokes was badly dented on the top seam.
  Discarded.
• 0450 - Critical An employee was handling lettuce with her bare hands, once when cutting and once when filling the line pan.
  No bare hand contact with ready-to-eat foods.
• 3030 - No paper towels at two dispensers.
  Supply paper towels at each dispenser.

February 25, 2003 (Critical Procedures)

Violations:

• 0850 - Critical All batter dips 66 degrees.
  Minimize time that PHF's in danger zone. Discard batter dips. Reset with new frozen containers.
• 0450 - Critical A cook and a server handled fresh lettuce with their bare hands.
  Minimize bare hand contact with RTE foods.
• 1890 - Critical Can opener was dirty.
  All foodcontact surfaces to be washed-rinsed-sanitized after use.
• 3340 - Critical A chemical spray bottle was on a table next to 2 pitchers of tea.
  Detergents, cleansers, and other non-food materials are to be stored to prevent contamination of foods. Bottle set on floor.