THE CHEESECAKE FACTORY

High Priority - Non-food grade paper/paper towel used as liner for food container. Observed non food grade paper towels used as a liner/ in direct contact with a couple of herbs on cook line. Discussed with operator. Operator is working on getting information to show their white paper towels are food safe product/ paper towel.Operator called the vendor during this inspection and is waiting a call back. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked chicken taquitos, breaded cheese block (44F-46F - Cold Holding) in reach-in cooler drawer across from grill. Operator stated items placed in cooler approximately 45 minutes. Operator placed in walk in freezer to chill. Retemped at end of inspection both foods at 36F-38F Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soda gun and holster in bar area soiled. Also, multiple water spigots on front service line soiled/ has calcium build up. Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Observed hand wash sink on cook line near salad making station blocked with stack of bowls and towels.

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed clean stacked plastic pans on storage shelf in warewashing area unable to properly air dry. Repeat Violation

Basic - Equipment in poor repair. Observed faucet at hand wash sink middle of cook line in disrepair/ deteriorated/rotted away in areas.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup up in multiple ice bins in bar area and front dessert making station.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Holster for soda gun in bar area soiled. Also, blade and assembly for lemon/ lime wedges in prep area soiled. Operator asked employees to clean both during this inspection. Also, underside of cappachino machine in dessert area Corrective Action Taken

Basic - Equipment and utensils not properly air-dried - wet nesting. Clean stacked pans and clean lids on storage shelf in warewashing area unable to properly air dry.

Basic - Equipment in poor repair. Gasket on reach-in cooler middle drawer across from sauté station in disrepair/ hanging off at bottom of drawer. Operator stated Gasket repair is due tomorrow.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. gasket on reach-in cooler in hall area by swinging door soiled.

Basic - Raw fruits/vegetables not washed prior to preparation. Cut avocado in rice drawer on cook line not washed prior to preparation-sticker still adhered to avocado.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Butter blend on top of oven at 77°. Placed about 30 mins ago. Operator moved item to cooler for rapid cooling. . Corrective Action Taken Repeat Violation

Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers.

Basic - Employee with no beard guard/restraint while engaging in food preparation. One cook line employee with no beard guard. Repeat Violation

Basic - Old labels stuck to food containers after cleaning. Old labels on exterior of cleaned containers.

Basic - Plumbing system in disrepair. Water overflowing under Dish machine. Foreign object lodged in drain. Cleared by manger. Corrected On-Site

Basic - Stored food not covered. Breads uncovered near dry goods area. Covered by manger. Corrected On-Site

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee loaded dish machine with dirty dishes then grabbed clean dishes, explained to him and he washed hands Corrected On-Site

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Employee grabbed raw beef then grabbed cauliflower to cook, explaining to her and she washed hands, 155f cauliflower Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 54f flour batter sitting on ice, prep area by fryer, mgr rearranged Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 115f fries on lamp, employee voluntarily discarded them Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. Cleaner above flour in storage area, mgr discarded it Corrected On-Site

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. 2258 ppm lactic acid in bucket at cook line, mgr diluted it, 704 ppm Corrected On-Site

Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. For bucket

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Mgr stated it's damaged p, I didn't see it,

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink in dish washing are, employee brought some Corrected On-Site

Intermediate - No soap provided at handwash sink. Hand sink at cheesecake area, employee brought some Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Some kind of cleaner, per mgr, he discarded it, storage area Corrected On-Site

Basic - Employee with no beard guard/restraint while engaging in food preparation. Employee scooping soup at server area

Basic - Employee with no hair restraint while engaging in food preparation. Employee scooping foods at server area

Basic - No handwashing sign provided at a hand sink used by food employees. Hand sinks at cook line by grill and fryers, employee placed them Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Ledge on hot fryer container

Basic - Single-service articles not stored inverted or protected from contamination. Plastic wrap for food in storage area, employee covered them Corrected On-Site

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed one flying insect in alcohol room. Observed one flying insect at entrance of cook line.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in flip top cooler at entrance of kitchen Cooked shredded chicken (48F - Cold Holding); Cooked noodles (48F - Cold Holding). Cooler had an ambient temperature of 50F. Manager quickly chilled shredded chicken to 38F, Manager turned timer on defrost. Took temperature of cooler and went down to Ambient 39F. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed potato chopping tool soiled with food debris. Observed soda station soiled near nozzles with mold-like substance or slime. Observed establishment without a certified Food Manager had chopping tool cleaned and soda stations cleaned during inspection. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee jacket stored next to dry goods. Manager removed and stored properly. Corrected On-Site Repeat Violation

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee engaging in food preparation with watch.

Basic - No handwashing sign provided at a hand sink used by food employees. Observed hand sink without hand washing sign located in middle of cook line. Inspector provided hand washing sign. Corrected On-Site

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed bottled water stored on top of clean dishes in cold holding cabinet on service line. Chef removed and stored drinks properly. Corrected On-Site Repeat Violation

High Priority - Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit. Observed chicken cooked at 140F-151F. Chef removed and cooked chicken to 171F. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cheddar cheese sauce holding hot at 110F-118F. Chef removed and reheated to 171F. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed chef use the hand sink to rinse his thermometer. Reviewed with chef on hand sink usage.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink stored on prep table located in kitchen across from walk in coolers. Employee removed and stored properly. Corrected On-Site Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee back pack stored in dry food storage area next to food. Manager had back pack removed and stored properly. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed large clear lids stored in large containers not properly air dried. Chef spoke to employee on steps to take regarding air drying. Corrective Action Taken Repeat Violation

Basic - Old labels stuck to food containers after cleaning. Observed old labels on clear container and on stainless pans on clean drying rack. Chef had employee remove dishes and to be rewashed. Corrective Action Taken

High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee in prepping area near back door touch face with gloved hand and proceeded to prep butter. Chef reviewed hand washing procedures and employee washed hands properly. Corrected On-Site

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed three flying insects in kitchen near prep area. Observed one flying insect in Bar area. Observed one flying insect in service expo area.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken pot sticker filler over ready to eat food located in walk-in cooler. Manager removed and stored properly. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed main ice machine located in backroom across from lockers to have mold-like substance in the interior of unit.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles and vent over ware washing area to be soiled.

Basic - Drain cover(s) missing. Observed missing drain cover in front soda box storage area.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink stored on top of dish machine. Chef removed and stored properly. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed pans stored on clean drying rack to be wet nesting. Chef had employee remove and stack to properly dry. Corrective Action Taken Repeat Violation

Basic - Equipment in poor repair. 1. Observed walk-in freezer door to be in disrepair at bottom of door exposing insulation. Chef stated the door was on order. 2. Observed walk-in freezer not at freezing temperatures. Chef stated the freezer in the process of being repaired. 3. Observed Meat cooler door gasket to be torn located near entrance of expo-service line.

Basic - In-use ice scoop stored on soiled surface between uses. Observed ice scoop holder in bar area to be soiled. Manager removed and placed in ware washing. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed fresh fish cooler door gasket to be soiled. Observed walk-in cooler door gasket to be soiled.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed reach in coolers on expo - service line to be soiled at the bottom of units.

Basic - Wiping cloth sanitizing solution stored on the floor. Observed sanitizer bucket stored on floor near prepping area located near back door. Chef instructed employee to place pan under bucket. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Observed large pan of salt located in food storage area to not have label. Chef provided label for pan. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On cook line. In unit between fryers. buttermilk (48°F - Cold Holding). Operator stated that the item had been on line for no more than 1 hour. Operator removed from line and placed in freezer unit to rapidly chill. Second temp 39°F Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. In bakery. Coffee maker is soiled on surface surrounding dispenser. Operator cleaned during inspection. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Containers in dish area and prep areas have evidence of wet nesting

Basic - In-use tongs stored on equipment door handle between uses. On cook line. Tongs hanging on front side of equipment. Operator removed during inspection. Corrected On-Site Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. On cook line next to flat top. Utensils in dipper well of standing water 68°F. Operator removed utensils. Corrected On-Site

Basic - Light shield damaged/in disrepair. Light cover over triple sink in dish area is damaged.

Basic - Plumbing system in disrepair. Dipper well on cook line is not able to drain water.

High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Cook touched his mask with gloves hand and returned to touching food item without changing gloves or washing hands. Manager requested the cook to wash hands and change gloves. Corrective Action Taken

High Priority - Non-food grade paper/paper towel used as liner for food container. In multiple containers on cook line. Non-food grade paper towels used as liner for food items.

High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. In steam well on cook line homemade marinara (120°F - Reheating); homemade marinara with cream (147°F - Reheating). Manager stated that the sauces had been placed in the well no more than 10 minutes prior. Cook removed and placed on cook top to reheat. Second temps taken 30 minutes later at 192°F and 202°F. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. Portable cutting boards in rear prep area are grooved and no longer cleanable.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup on floor of walk in freezer. Manager had an employee clean the area. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. On cook line. Tongs hanging on front of equipment along line walking path. Manager moved to appropriate storage location. Corrected On-Site

No current insurance inspector boiler report or boiler certificate available for boiler. For reporting purposes only. Operator is unable to provide proof of a current stamped boiler certificate.