O'charley's

Inspector notes: Observed various food items such as bacon, cheese, butter, and more in expo area left uncovered while not in active use. Food and drinks not in active use must be kept covered to prevent any potential overhead contamination.

Inspector notes: Observed food build-up in tomato dice that was stored as clean. Equipment food-contact surfaces and utensils shall be clean to sight and touch. COS by washing. Must ensure employees thoroughly clean prior to storing.

Inspector notes: Observed time/temperature control for safety (TCS) foods in prep top unit across from fryer being cold held above 41°F. Unit was left uncovered while not in active use with temperatures in top ranging between 43-49°F; temperatures in the bottom portion of unit were right at 41°F. TCS foods must be cold held at 41°F or below. COS by placing on ice. Ambient temperature of unit must be lowered to about 37°F. Keep prep top covered while not in active use as unit is directly above and across from heat sources (heat lamp & fryer).

Inspector notes: Observed TCS foods in salad prep top/reach-in unit being cold held above 41°F. Ambient temperature of unit was 50°F with temperature of TCS foods ranging between 49-58°F. COS by discarding and using a temporary time as a public health control (TPHC) procedure. Unit must be serviced within 72 hours.

Inspector notes: Observed cheddar cheese on ice in expo area being cold held at 53°F due to poor ice bath. COS by discarding.

Inspector notes: Observed pan of butter and preportioned cups of butter utilizing TPHC not discarded within 4 hours. If time without temperature control is used as the public health control up to a maximum of 4 hours: (i) Except as specified in paragraph 2.(ii) of this subsection, the food shall have an initial temperature of 41°F (5°C) or less when removed from cold holding temperature control, or 135°F (57°C) or greater when removed from hot holding temperature control;P (III) The food temperature does not exceed 70°F (21°C) within a maximum time period of 4 hours from the time it was rendered a time/temperature control for safety food; and (IV) The food is marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is rendered a time/temperature control fo...

Inspector notes: Observed employee (server) on cell phone while cutting a cucumber and using bare elbow to stabilize cucumber on cutting board since her other hand was not available. Employee elbow was directly on cucumber. Food shall be protected from contamination that may result from a factor or source not specified under paragraphs (a) through (y) of this subsection. COS by discarding cucumber.

Inspector notes: Observed same employee/server from above violation preparing food without wearing a hair restraint. Hair was flowing down back. Also observed cooked preparing food without wearing a beard guard; beard was longer than 1/2 inch. Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch.