O'CHARLEY'S #330-CLOSED 7/6/2026

Utensils, equipment and linens: properly stored, dried, handled — Inspector Note: Observed clean plates, bowls, and sauce cups stored facing up, exposed to contamination along grill line, bar, and ware washing area in main kitchen. C/A: Cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored: (i) In a clean, dry location; (ii) Where they are not exposed to splash, dust, or other contamination; and (iii) At least 6 inches (15 centimeters) above the floor. 2. Clean equipment and utensils shall be stored as specified under paragraph 1 of this subsection and shall be stored: (i) In a self-draining position that allows air drying; and (ii) Covered or inverted. COS: Equipment stored properly.

Nonfood-contact surfaces clean — Inspector Note: 1. Observed food debris and spillage inside all coolers along grill area of main kitchen. 2. Observed soiled floors throughout WICs and WIF in main kitchen. C/A: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

Physical facilities installed, maintained, and clean — Inspector Note: Observed floor in disrepair in dry storage area of main kitchen; grouting is deep, floor is rough and not easily cleanable. C/A: In food service establishments in which cleaning methods other than water flushing are used for cleaning floors, the floor and wall junctures shall be coved and closed to no larger than one thirty-second inch (1 mm). 2. The floors in food service establishments in which water flush cleaning methods are used shall be provided with drains and be graded to drain, and the floor and wall junctures shall be coved and sealed.

Food stored covered — Inspector Note: Observed several food items along fryer area (dry batters), along counters (sauces and margarine cups), bar counter (beverage toppings), and inside RIC in server area (salads) stored uncovered exposed to contamination. C/A: Unless actively cooling, all food must be stored covered. COS: All items covered. C/A: Unless cooling, all food must be stored covered. COS: All foods covered.

Toxic substances properly identified, stored, used — Inspector Note: Observed bucket of QAC sanitizer stored on top of prep cooler directly beside stack of clean plates facing up in grill area in front of salad cooler/bar in main kitchen. C/A: Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles by: 1. Separating the poisonous or toxic materials by spacing or partitioning; and 2. Locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, and single-service or single-use articles. This requirement does not apply to equipment and utensil cleaners and sanitizers that are stored in warewashing areas for availability and convenience if the materials are stored to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles. COS: QAC sanitizer stored properly.