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Business Info

Restaurant: O'CHARLEY'S #297
Address: 1425 Polaris Pkwy, Columbus, OH 43240
Total inspections: 16
Last inspection: Nov 27, 2012

Score
(the higher the better)
100

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Violation descriptions and comments

THE PIC AT INSPECTIONS WERE MARCUS ARNOLD AND SAMANTHA SHAMP.
GREEN SIGN WAS UPDATED AND POSTED ON THE DOOR.

Discussed
Provided information
I. Employee Health (+)
II. Personnel Cleanliness (+)
III. Hand washing, Prevention of Contamination from Hands (+)
IV. Person in Charge/Demonstration of Knowledge (+)
V. Thawing (+)
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+)
VIII. Date Marking/Time as a Public Health Control (+)
IX. Consumer Advisory (+)
X. Highly Susceptible Populations (+)
XI. Protection from contamination (+)
XII. Chemical (+)
XIV. Transporting Food off Premise (+)
XV. Temperature Measuring Devices (+)

Elements of the Critical Control Point Inspection
Discussed
I. Employee Health
Management shall have a policy regarding employee health situations
VII. Cooking, Reheating, Cooling, Hot and Cold Holding
Hot foods shall be held at 135 F and cold foods are to be held at 41 F
XI. Protection from contamination
Foods shall be protected from physical and environmental contamination during storage, preparation, and display.

All critical items corrected.
Temperatures in cold holding units where temperature violations were marked varied dramatically. All of these coolers had temperatures below 41F within the same unit.
As discussed, make sure drawers and doors get closed. Products must be placed in prep coolers at or below 41F. Use ice when necessary (near the door will be the warmest part of the product).

Elements of the Critical Control Point Inspection
Discussed
III. Hand washing, Prevention of Contamination from Hands
Hands shall be properly washed when required
VIII. Date Marking/Time as a Public Health Control
Ready to eat potentially hazardous foods shall be date marked and discarded when required
XI. Protection from contamination
Foods shall be protected from physical and environmental contamination during storage, preparation, and display.
Cloths that are in use for wiping food spills from tableware and carry-out containers that occur as food is being served shall be maintained dry.

Person in charge-Nick . Inspection conducted with Mike Tedrick.

Discussed cross contamination issues, hand washing, temperatures.
I. Employee Health (+) Has Policy
Discussed with managers about when employees are restricted from the kitchen. Facility does not Keep an official employee illness log. Recommended facility do so.
II. Personnel Cleanliness (+) Acceptable
Observed employees in clean uniforms.
III. Hand washing, Prevention of Contamination from Hands (+)
Stocked and used appropriately
IV. Person in Charge/Demonstration of Knowledge (+)
Observed manager is Serv Safe certified.
V. Thawing (+)
Almost all thawing is performed under refrigeration.
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (-) Temperatures were not in compliance.
Observed chicken at 50 F and sliced tomatoes at 62F. Please have the refrigeration unit to the left of the grill looked at.
Please review the proper ways to thaw food.
VIII. Date Marking/Time as a Public Health Control (+) all items were properly date marked
IX. Consumer Advisory (+)
Observed menu has one.
X. Highly Susceptible Populations (N/A)
XI. Protection from contamination (-) Acceptable, foods properly stored.
Observed employee touching handles with raw fish on it then touch ready to eat food without changing gloves and washing hands first.
XII. Chemical (+) labeled and stored appropriately
XIV. Transporting Food off

FOODBORNE INVESTIGATION WITH EBONY. SEE HER INSPECTION REPORTS FOR DETAILS.
The inspection was conducted with Nick Nuckols (kitchen manager). IT CANNOT BE DETERMINED THAT THE FOODBORNE ILLNESS AS REPORTED BY THE ILL CUSTOMER WAS ACQUIRED AT THIS ESTABLISHMENT.

Observed the unit previously in use that was not capable of holding foods at or below 41 F has been removed. Kitchen manager stated that the motor was bad. Observed scoops with handles are now in use. Observed ribs at 59 F cooling in the walk in cooler. Observed kitchen employee, cooking, washing hands at appropriate times to avoid cross contamination. Please continue to monitor temperatures and employee food handling. At the time of the inspection No violations were observed.
Note: All previous violations have been abated.

PIC Morad. Green sign updated.

Employee Health(+) Has Policy
Handwashing (-) Observed no paper towels or soap at hand sink behind bar.
Cold holding (-) Observed cooler holding foods at 45F-50F
Date Marking (+)
Consumer Adviosry(+) On Menu
cooler. Replace thermometer

All previous violations corrected at time of inspection. PIC Morad.

NOTE: At time of inspection manager stated that salad cooler does not hold temp very well. Ensure that no TCS food is held in cooler. Also ensure that cooler is repaired becasue as of Jan. 1, 2013 the Ohio Food Code is changing and all cut Leafy greens will be considered a TCS food. Manager mentioned using time instead of temperature. If facility wiil use time, salads must be time stamped and must have a written plan on using time instead of temperature.

I. Employee Health (+) Has Policy
II. Personnel Cleanliness (+) Acceptable, food employees eat, and drink only in designated areas
III. Hand washing, Prevention of Contamination from Hands (+)
Hand washing facilities are adequate and conveniently located and accessible for employees
Hand washing facilities are adequately supplied
Exposed ready-to-eat foods are not touched by bare hands
Hands are properly washed when required
IV. Person in Charge/Demonstration of Knowledge (+)
Manager has demonstrated knowledge through compliance with the food code
Manager demonstrated knowledge by responding to food safety questions regarding the operation
V. Thawing (+) As part of the cooking process, under refrigeration
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (-) Observed pie holding at 59 F.
VIII. Date Marking/Time as a Public Health Control (+) all items were properly date marked
IX. Consumer Advisory (+) On menu
Animal foods are served raw, undercooked or not otherwise processed to eliminate pathogens. Consumers are informed about the increased risk of eating these foods
X. Highly Susceptible Populations NA
XI. Protection from contamination (+)
Raw animal foods are separated from each other during storage, preparation, holding, and display. Foods are protected from physical and environmental contamination during storage, preparation, and

All previous violations corrected. Ensure that only salad is held in cooler and no pies. If facility is going to use time instead of temperature for cut leafy greens when code changes in January, ensure salads are time stamped. PIC Morad.

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Takes reservations:

Yes No

Accepts credit cards:

Yes No

Parking:

Garage Private Lot Street Valet Validated

Attire:

Casual Dress Business Casual Jacket Preferred Jacket Required Jacket and Tie Required Formal Attire

Good for groups:

Yes No

Good for kids:

Yes No

Delivery:

Yes No

Take-out:

Yes No

Waiter service:

Yes No

Outdoor seating:

Yes No

Wi-Fi:

Yes No

Good for:

Breakfast Brunch Lunch Dessert Dinner Late Night

Alcohol:

Beer & Wine Only Full Bar Happy Hour

Noise level:

Quiet Average Loud

Ambience:

Casual Classy Dive-y Hipster Intimate Romantic Touristy Trendy Upscale

Has TV:

Yes No

Caters:

Yes No

Wheelchair accessible:

Yes No

Live music:

Yes No

Scenic view:

Yes No

Gluten-free friendly:

Yes No

Vegan friendly:

Yes No

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1. Ohio small cities
2. Ohio smaller cities
3. Ohio
4. Franklin County, OH Restaurants