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Business Info

Restaurant: O'CHARLEY'S #309
Address: 1650 Georgesville Sq, Columbus, OH 43228
Total inspections: 16
Last inspection: Nov 8, 2012

Score
(the higher the better)
92

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Violation descriptions and comments

PIC Toni
Green sign updated, please keep green sign placed on front door
Re-inspection required

Discussed
Provided information
I. Employee Health (+) Haz Policy
II. Personnel Cleanliness (+) Acceptable
III. Hand washing, Prevention of Contamination from Hands (-)*see violations on standard report
IV. Person in Charge/Demonstration of Knowledge (+) servesafe certified
V. Thawing (+) thaws items in the walk in cooler
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+) Temperatures were acceptable
VIII. Date Marking/Time as a Public Health Control (+) all items were date marked
IX. Consumer Advisory (+)
X. Highly Susceptible Populations NA
XI. Protection from contamination (-)mold growth in ice machine
XII. Chemical (+) labeled and stored appropriately
XIV. Transporting Food off Premise NA
XV. Temperature Measuring Devices (+) Present and calibrated

PIC TONI
Critical violation corrected

PIC Joey
Green sign updated
Follow up inspection required

Discussed
Provided information
I. Employee Health (+) Haz 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 (+) servsafe certified
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 or in refrigeration
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+) Hot foods are being held at 135 F and cold foods are being held at 41 F
-cooling with ice bath method for most food items
VIII. Date Marking/Time as a Public Health Control (+) all items were properly date marked
IX. Consumer Advisory (+)
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,

PIC Joey

Critical item from previous inspection corrected

Updated green sign.

I. Employee Health (+) Has Policy
Manager was able to list symptoms of when employees should be restricted from working in the kitchen.
II. Personnel Cleanliness (+) Acceptable
Observed all employees in clean uniforms.
III. Hand washing, Prevention of Contamination from Hands (+) Stocked and used appropriately
IV. Person in Charge/Demonstration of Knowledge (+)
All managers are required to be Serv Safe certified. All other employees are trained by EcoSure.
V. Thawing (+)
All thawing is done under refrigeration.
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+) Temperatures were in compliance
Depending on the item being cooled, ice baths, thin layers, or cold water may be used to cool food down.
VIII. Date Marking/Time as a Public Health Control (+) all items were properly date marked
IX. Consumer Advisory (N/A)
X. Highly Susceptible Populations (N/A)
XI. Protection from contamination (+) Acceptable, foods properly stored. Food is from PFG. Discussed with manager their procedures for handling customer allergies. The facility has an allergen book, the manager will be notified, and the manager may speak with the individual. Boxes may be checked for ingredients.
XII. Chemical (+) labeled and stored appropriately
XIV. Transporting Food off Premise (N/A)
XV. Temperature Measuring Devices (+) Present and calibrated
Observed thermometers in coolers and thermometers

CONSULTED WITH TOM REDILOCK AND BRANDT JAMES AT INSPECTION.
DISCUSSED MENUS, FOOD SOURCE, RECALLS, ALLERGENS.
OUTSIDE DUMPSTER AREA WAS INSPECTED, DINNING AREA,PUBLIC RESTROOMS.
GREEN SIGN WAS UPDATED.

Elements of the Critical Control Point Inspection Consulted with Tom Redilock and Brandt James.
Discussedmenus,food recalls, allergens.
Provide information
Please read and understand the following requirements;
I. Employee Health (+)
Management is aware andl have a policy regarding employee health situations
II. Personnel Cleanliness (+)
Food employees eat, and drink only in designated areas
III. Hand washing, Prevention of Contamination from Hands(+)
Hand washing facilities was adequate and conveniently located and accessible for employees
Hand washing facilities was adequately supplied
Exposed ready-to-eat foods not touched by bare hands
Hands properly washed when required
IV. Person in Charge/Demonstration of Knowledge (+)
Manager is certified in food safety
Manager has demonstrated knowledge through compliance with the food code
Manager demonstrated knowledge by responding to food safety question regarding the operation
V. Thawing (+)
Foods shall be thawed in accordance with the OAC.
Under refrigeration
Under cold running water (not submerged, and not to exceed 41 F)
As part of the cooking process Cooking, Reheating, Cooling, Hot and Cold Holding
VII. Cooking, Reheating, Cooling, Hot and Cold

CONSULTED WITH TOM REDILOCK.
DISCUSSED FOOD SAFETY ISSUES, MENUS.
HAS CORRECTED ALL PREVIOUS VIOLATIONS .

Pic Tom
updated green sign

Discussed
Provided information
I. Employee Health (+)Health policy
II. Personnel Cleanliness (+)Ok
III. Hand washing, Prevention of Contamination from Hands (+)OK
IV. Person in Charge/Demonstration of Knowledge (+)Serve safe
V. Thawing (+)walk-in
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+)temp Above 134 or below 42 F except tomatoes were 47 coaling by ice bath
VIII. Date Marking/Time as a Public Health Control (+) all date marked
IX. Consumer Advisory (+)provide
X. Highly Susceptible Populations (+)NA
XI. Protection from contamination (+)OK
XII. Chemical (+)
XIV. Transporting Food off Premise (+)
XV. Temperature Measuring Devices (+)

Violations have been abated from 5/2/12 inspection

Pic Brandt updated green sign

Discussed
Provided information
I. Employee Health (+)OK
II. Personnel Cleanliness (+)Ok
III. Hand washing, Prevention of Contamination from Hands (+ ok
IV. Person in Charge/Demonstration of Knowledge (+)managers had Serve safe
V. Thawing (+)walk. in
VII. Cooking, ice bath Reheating 165F, Cooling, Hot and Cold Holding (+)temperatures above 134 and below 42 F
VIII. Date Marking l (+)when needed
IX. Consumer Advisory (+)Provided
X. Highly Susceptible Populations (+)Na
XI. Protection from contamination (+)i covered Store properly
XII. Chemical (+)labeled and stored properly
XIV. Transporting Food off Premise (+)NA
XV. Temperature Measuring Devices (+)provided

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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