Ocharleys #305, 1709 Fulton Road, Fultondale, AL 35068 - Restaurant inspection findings and violations



Business Info

Restaurant: Ocharleys #305
Address: 1709 Fulton Road, Fultondale, AL 35068
Total inspections: 3
Last inspection: Apr 18, 2012
Score
(the higher the better)

92

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Inspection findings

Inspection Date

Inspection Score
(the higher the better)

  • Cooling methods. Facilities to maintain product temperature. Plant food cooking.
  • Floors, walls, ceilings, attached equipment: clean. Outer openings protected. Surface characteristics, indoor, outdoor: Maintained. Cleaning frequency, dustless methods. Absorbent floor materials properly used.
  • Food contamination prevented during storage, preparation, display, handling, other.
  • Storage, handling, drying of clean equipment, utensils.
  • Toxic or poisonous items; Medicines; First aid materials: Stored; Labeled; Used.
Aug 29, 2011 91
  • Cooking surfaces, non-food contact surfaces: clean. Frequency; Methods; Refills.
  • Equipment; food contact surfaces (non-cooking) clean; sanitized. Sanitization temperature, concentration, time.
  • Floors, walls, ceilings, attached equipment: clean. Outer openings protected. Surface characteristics, indoor, outdoor: Maintained. Cleaning frequency, dustless methods. Absorbent floor materials properly used.
  • Food contact surfaces characteristics. Single service/use used when required.
  • Food contamination prevented during storage, preparation, display, handling, other.
  • Food(ice), Non-food contact surfaces: constructed, cleanable, installed, located.
  • Handwashing facilities: Soap, towels/drying device, sign, use restrictions.
Mar 6, 2012 84
  • Floors, walls, ceilings, attached equipment: clean. Outer openings protected. Surface characteristics, indoor, outdoor: Maintained. Cleaning frequency, dustless methods. Absorbent floor materials properly used.
  • Food(ice), Non-food contact surfaces: constructed, cleanable, installed, located.
  • Potentially hazardous food meets temperature requirements during cold holding. Time as a public health control. Consumer Advisory used if required.
Apr 18, 2012 92

Violation descriptions and comments

Aug 29, 2011

JCDH 3.2.2 Management allows secondhand smoke in the food establishment.
3-501.15 Cease wrapping or covering food until cooled- Rice covered in reach-in cooler cooked this morning.
3-307.11 Cover all food in storage- Cover containers of food in reach-in cooler and freezers.
4-901.11 Allow utensils to air dry before stacking- Pans and dishes found wet stacked during inspections.
6-501.12 Clean facilities (floors, walls, ceilings, fixtures, etc.) as often as necessary to maintain cleanliness- Clean under shelves in storage room// 6-501.12 Clean WI cooler and freezer floors.

Establishment will go smoke free on Thursday, September 1.

Mar 6, 2012

3-304.11 Prevent the contact of food with non-food contact surfaces, or, with food contact surfaces that are not properly cleaned and sanitized- Entire stack of plates at prep line found with stuck on food debris// COS- manager removed plates and placed in dish washing area.
3-304.11 Prevent the contact of food with non-food contact surfaces, or, with food contact surfaces that are not properly cleaned and sanitized- Food slicer found with dried food debris// COS- Slicer removed from use and cleaned/sanitizer.
4-101.11 Cease the use of food contact surfaces which alter color, odor, or taste of food, or which allow migration of substances- Replace broken ice buckets that have busted corners.
3-307.11 Cover all food in storage- Shrimp on bottom shelf of walk in cooler uncovered; Lettuce in reach-in cooler uncovered// 3-307.11 Store raw shell eggs below and away from ready to eat food- Eggs stored directly beside oranges in walk-in cooler.
4-602.13 Clean non food contact surfaces as often as necessary to prevent accumulation of residue- 4-602.12 Clean microwaves at least every 24 hours to remove splatter and build-up// 4-602.12 Clean food contact cooking and baking equipment at least every 24 hours- Clean potato pans to remove salt/grease build-up.
4-101.19 Provide smooth, corrosion resistant, nonabsorbent surfaces for non food contact surfaces that are exposed to splash, spillage, or food soil- Replace bottom of reach-in cooler under make table cooler where rusting/peeling is occuring; Repair/replace shelves in walk-in cooler where peeling and rusting has occured.
5-205.11 Cease using handsinks for any purpose other than handwashing- Employees observed using handsink to fill pitcher of water for soup holding unit.
6-501.12 Clean facilities (floors, walls, ceilings, fixtures, etc.) as often as necessary to maintain cleanliness- Clean under shelves, prep areas, around equipment to remove build-up.

Apr 18, 2012

3-501.17 Properly date mark all potentially hazardous food prepared in-house when held for more than 24 hours- Container of bagged pasta and potatoes not dated in walk-in cooler// COS- Items discarded and discussed proper ways to date mark the bagged pasta/potatoes in each container.
4-101.19 Provide smooth, corrosion resistant, nonabsorbent surfaces for non food contact surfaces that are exposed to splash, spillage, or food soil// Repair make-table cooler were peeling and rusting has occured and replace/repair shelves in walk-in cooler where rusting/peeling has occured.
6-501.12 Clean facilities (floors, walls, ceilings, fixtures, etc.) as often as necessary to maintain cleanliness- Clean behind prep tables and equipment to remove build-up and trash// 6-501.12 Clean WI freezer floor to remove food debris.

Follow-up for NOV #s 2E47001712, 1713, and 1714. See follow-up inspection report for details.

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