CHEDDAR'S CASUAL CAFE

High Priority - Dented/rusted cans present. See stop sale. Observed Dented can of pineapple juice in store room , manager discarded item. Corrective Action Taken

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink, at the handwashing sink on the server front line to the left of the service window, manager replaced paper towels at the handwashing sink. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting.Observed pans stacked wet in the ware washing area close to the dishwasher , managers separated pans to dry. Corrected On-Site

Basic - Food stored on floor. Observed box of fryer oil on floor next to fryers , manager raised item off the floor. Corrected On-Site

Basic - Old labels stuck to food containers after cleaning. Observed labels stuck on pans in ware washing area , manager said he will have them removed.

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Multiple cutting boards soiled in dry storage rack in dish pit and in front line Reach in cooler. Rust stains inside ice machine. Repeat Violation Warning - From follow-up inspection 2025-08-12: Rust stains inside ice machine. Time Extended

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw beef 51F cold hold. Beef was at the front of the drawer other items in the drawer were at a minimum of 41F cold hold. Operator placed beef on ice.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board in lettuce prep.

Basic - Equipment and utensils not properly air-dried - wet nesting. Repeat Violation

Basic - Floor area(s) covered with standing water. Near prep area from leaking hand wash sink.

Basic - Raw fruits/vegetables not washed prior to preparation. Lettuce not washed before cut. Discussed proper vegetable washing procedures

Basic - Waste line missing at soda gun holster.

Basic - Water draining onto floor surface. Water draining from hand wash sink onto the floor. Repairman called. Staff to use nearby hand wash sink until plumbing repaired

Basic - Working containers of food removed from original container not identified by common name. Shakers and squeeze bottles containing food on cook line containing foods removed from their original container container container not labeled with common name. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Plastic bowl used to scoop bulk salt Employee removed Corrected On-Site

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Bowls not inverted on storage shelf adjacent to dish area

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on prep table Employee removed Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic containers stacked on storage shelf adjacent to dish pit

Basic - Working containers of food removed from original container not identified by common name. Spray bottle filled with oil not labeled Employee labeled Corrected On-Site

Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. Flat top grill stored on cook line prep table

Basic - Food stored on floor. Walk in freezer boxes of food

Basic - Interior of oven has accumulation of black substance/grease/food debris. Prep oven

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. Employee server touched hair and began boxing to go orders without washing hands. Discussed proper hand washing with manager.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler make table Cold holding: cut tomatoes 47 f cut lettuce 47 f moved to freezer 2nd temp cut tomatoes 43 f cut lettuce 43 f Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener. Employee cleaned Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone and speaker on prep table by three compartment sink. Employee prepping fish. Employee removed items. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Dry storage dish shelf.

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Tested at bar area. At 0 ppm. Retested to 100 ppm Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. No label on bottle.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table.

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Tested at 127 f ran two times. Discussed with operator to use three compartment sink with Quaternary ammonia.

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washed pitcher container with just water only.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold holding- reach in cooler on service line- eggs 45 f cut tomatoes 50 f shredded mozzarella cheese 52 f sour cream 52f in house ranch dressing 50 f salsa 56 f operator placed in freezer 2nd temp all temps to 43. F Sitting on speed rack Raw chicken 67 f raw chicken 67 f 2nd temp 62 f Corrective Action Taken Repeat Violation

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed time mark. For butter operator placed time mark Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Walk in cooler shelf's soiled were chicken stock and minced garlic is located. Repeat Violation

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Missing food training roster online only 50%. Completed.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Service hand washing sink at 93 f hand washing sink by dish machine 85 f hand washing sink by cooks line 85 f hand washing sink in back prep by three compartment sink at 100 f

Basic - Old labels stuck to food containers after cleaning. Dry dish storage

Basic - Single-service items for customer self-service not properly protected to prevent contamination. Employee using bare hands to wrap silverware. Discussed with operator to wear gloves. Employee put on gloves.

Basic - Time/temperature control for safety food thawed in an improper manner. Raw chicken siting room temperature on sheet tray.

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Tested at 0 ppm re made bucket to 200 ppm Corrected On-Site

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed at 10 ppm Inspector advised operator to set three compartment sink with quats to sanitize dishes. Until dish machine gets fixed. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold holding: reach in cooler cooks line by fried chicken warmer.shredded cheese mozzarella 48 f cut lettuce 47 f cut lettuce 47 f cut tomatoes 48 f butter 48 f sour cream 48 f operator placed in walk in freezer to rapid cool all foods went to 43 f Cold holding: reach in cooler under grill -raw salmon 45 f raw chicken 45 f operator placed ice 2nd temp all temps to 43 f Cold holding reach in cooler raw prep table raw beef 46 f ham sandwich 46 f operator placed in walk in cooler 2nd temp all foods went to 43 f Corrected On-Site Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.can opener blade

Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. Metal pans on shelving by dish machine. Repeat Violation Warning - From follow-up inspection 2021-10-01: Time Extended

Basic - - From initial inspection : Basic - Ice buildup in walk in freezer. Floors and air vents. Ice buildup inside top of cooks line cooler Warning - From follow-up inspection 2021-10-01: Time Extended

Basic - - From initial inspection : Basic - Single-service articles stored outside or in a room/shed that is not fully enclosed (open to outdoors/screened). To go boxes stored outside in trash compactor room. Room is not fully enclosed and has a large gap at the doors which open and close to the outside. Warning - From follow-up inspection 2021-10-01: Time Extended