Food Inspections

O'CHARLEY'S #256

Inpection Notes

Violation of Code: [511-6-1.04(5)(h)] Observed prime rib roast at a hot holding temperature of 89F at 11:30. Prime Rib was placed into a hot holding cabinet/oven at 9:30am and failed to be reheated to a temperature of 165F within 2 hours for 15secs. Except as specified under paragraphs 2, 3, and 5 of this subsection, time/temperature control for safety food that is cooked, cooled, and reheated for hot holding shall be reheated so that all parts of the food reach a temperature of at least 165°F (74°C) for 15 seconds. COS: Prime Rib was discarded per PIC. Corrected On-Site. New Violation.

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