CHEESECAKE FACTORY (THE)

Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. Large reach-in cooler by ice machine. Repeat Violation Warning - From follow-up inspection 2025-08-01: Time Extended

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 handled soiled dishes, then picked up cleaned dishes from dish machine without washing hands first. Discussed proper handwashing techniques with operator, operator educated employee at time of inspection. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. A few pieces of sliced butter (45-46F - Cold Holding) stored in reach-in cooler at expo line. A piece of raw steak 45 F stored in drawer cooler at cook line.

Intermediate - Handwash sink not accessible for employee use at all times. Trash can and utility cart with soiled plates stored in front of handwash sink at dish machine area. Operator removed items from handwash sink. Corrected On-Site

Basic - Presetting of unwrapped silverware and/or tableware outdoors. Plates/saucers not protected on outdoor tables.

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Operator removed sanitizer bucket from counter tops. Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler. In reach-in cooler stored with raw salmon and raw calamari next to dish machine room.

Basic - Wiping cloth Ecolab Sink and Surface Cleaner compound sanitizing solution not at proper minimum strength. Tested 100ppm, less than minimum strength per Ecolab test strip provided by operator. Operator remade sanitizer, tested 700ppm. Corrected On-Site

Basic - Wiping cloth sanitizing solution stored on the floor. Operator moved to shelf. Discussed double buckets method with operator. Corrected On-Site Repeat Violation

High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee rubbed hands on pants and continued to Cook and prepare food Inspector explained proper hand washing to manager

High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. 1 shelled egg cracked in walk in cooler Observed employee discard

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

Basic - Employee with no beard guard/restraint while engaging in food preparation. Employee preparing food with no beard guard Employee placed beard guard on face Corrected On-Site

Basic - Floor soiled/has accumulation of debris. Floor soiled with old food debris in back prep kitchen Employee swept floor Corrected On-Site

Basic - Food not stored at least 6 inches off of the floor. 6 boxes of tea on floor in dry storage room Employee placed on shelf Corrected On-Site

Basic - Food storage container/container lid cracked or broken. Cracked plastic container lid in use in walk in cooler

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Stored on prep table on cookline Employee removed and placed in sanitizer bucket Corrected On-Site

Basic - Wiping cloth sanitizing solution stored on the floor. Stored on floor on cookline Employee placed on shelf Corrected On-Site

High Priority - Dented/rusted cans present. See stop sale. Can of coconut milk dented. Can of chopped clams dented. Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Meatloaf cooked and held longer then 24 hours has no date markings. Chef added proper date markings to meatloaf. Corrected On-Site

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

Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on handle of grill on cooks line. Chef removed tongs and placed at dishwasher. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. No hand washing sign at hand washing sink in server station next to bar. Manager added hand washing sign to sink. Corrected On-Site Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses.

High Priority - Dented/rusted cans present. See stop sale. One can of hunts tomato sauce, 6 lb can with dent of side of can. Repeat Violation

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employees changing gloves with no hand washing, corrected action , inspector discussed with management proper hand washing procedures when changing gloves. Corrective Action Taken Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Spatula stored in middle employee hand wash sink , corrected, manager removed spatula at time of inspection. Corrected On-Site Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at employee hand wash sink on cooks line, middle sink, corrected , manager replaced paper towels at time of inspection. Corrected On-Site Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cut fruits , cooked wings , cut vegetables, all held over 24 hrs not date marked. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks stored on food prep tables, corrected, employees removed drinks during inspection. Corrected On-Site Repeat Violation

Basic - In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away. Dipper well at drip at cheese cake area, corrected , employee turned water during inspection. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. No employee must wash hand sign at employee hand wash sink on cooks line .

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Bulk containers not labeled in dry storage area. Repeat Violation

Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Opened containers of milk not date marked in walk in cooler . Corrected manager date marked milks during inspection. Corrected On-Site Repeat Violation Warning - From follow-up inspection 2023-05-11: Time Extended

Basic - - From initial inspection : Basic - Old food stuck to clean dishware/utensils. Observed old food debris on clean pans at time of inspection, corrected, manager had pans re-washed at time of inspection. Corrected On-Site Warning - From follow-up inspection 2023-05-11: Time Extended

Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation Warning - From follow-up inspection 2023-05-11: Time Extended

• From initial inspection : No current insurance inspector boiler report or boiler certificate available for boiler. For reporting purposes only. Boiler certificate expired . - From follow-up inspection 2023-05-11: Time Extended

High Priority - Dented/rusted cans present. See stop sale. One of Jalapeño slices , with multiple dents. 5 Lb

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employees changing gloves on cooks ,one with no hand washing between usage. Corrected action taken , inspector discussed with management proper hand washing procedures. Corrective Action Taken Repeat Violation

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk at cheesecake cooler not date marked , corrected, employee date marked milk during inspection. Corrected On-Site Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Metal shakers stored in employee hand wash sink on cooks line . Repeat Violation

Intermediate - No soap provided at handwash sink. Employee hand wash sink on cooks line with no soap .

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on food contact table at front kitchen area , corrected, manager , removed drink during inspection. Corrected On-Site Repeat Violation

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee foods stored in beer cooler unidentified and not separated.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Containers of peanuts not labeled in dry storage area.

High Priority - Food placed in soiled container/equipment. Sugar observed with liquid like substance, see stop sale .

High Priority - Stop Sale issued due to adulteration of food product. Observed substance in sugar and bin .

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Opened container of milk over 24 hrsin cheese cake area, not date marked .

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of bulk container with old food debris.

Intermediate - Handwash sink not accessible for employee use at all times. Cooks line employee hand was sink used as storage for wiping clothes , corrected , manager removed wiping clothes during inspection. Corrected On-Site Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cut on site tuna held over 24 hrs , corrected , manager labeled tuna during inspection. Corrected On-Site Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on food prep table, corrected, manager removed drink during inspection. 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. Employee phone stored on gloves , corrected ,manager removed phone during inspection. Corrected On-Site

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

Basic - Equipment in poor repair. Chipped plastic lids .

Basic - Old labels stuck to food containers after cleaning. Old labels clean containers.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee wiping hands on used wiping cloth with on, Corrected action taken inspector discussed with manager proper glove changing and hand washing Corrective Action Taken

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Butter milk in walk in cooler held over 24 hrs not date marked.

Intermediate - Handwash sink not accessible for employee use at all times. Employee hand wash sink blocked by electrical cord , Corrected manager removed cord during inspection. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of large ice machine with mold build up. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks stored on food prep counter , Corrected, employees removed drinks at time of complaint inspection.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee keys stored with food prep , Corrected, employee removed keys at time of inspection. Corrected On-Site

Basic - Floor area(s) covered with standing water in prep area and dishwasher area.

Basic - Food stored on floor. Two bags of onions stored on floor in dry storage area. Manager placed onions on shelf at time of inspection. Corrected On-Site Repeat Violation

Basic - Wet mop not stored in a manner to allow the mop to dry. Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked mushroom temped 114 °F hot holding in steam well at the cook line. Operator reheated to 171 °F at time of inspection. Corrected On-Site

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Ecolab sink and surface cleaner solution tested 848ppm, test strips provided by operator. Operator diluted with water, tested 700ppm. Warewashing sanitizing solution exceeding the maximum concentration allowed. three compartment sink with Ecolab sink and surface cleaner solution tested 848ppm, test strips provided by operator. Operator diluted with water, tested 700ppm. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled soda gun at bar.

Intermediate - Handwash sink used for purposes other than handwashing. Observed employee dumped sanitizer solution into handwash sink at service station. Discussed with operator about handwash sink for handwash only. Corrective Action Taken

Basic - Cleaned and sanitized equipment or utensils not properly stored. Observed 4 pans of rolled table utensils stored in electric room. Operator moved to dish washing area to clean. Corrected On-Site

Basic - Food stored on floor. Observe 3 cases of cake stored on the floor in walk-in freezer. Operator moved to shelf. Corrected On-Site

Basic - Hood filter missing from automatic fire suppression/exhaust system. Observed gaps between filters in hood system above the cook line.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed rice scoop stored in standing water at 78 °F. Operator discarded water, cleaned and sanitized scoop. Corrected On-Site