CHEDDAR'S CASUAL CAFE

Basic - Employee with ineffective hair restraint while engaging in food preparation. Observed two employees on cooks line without effective hair restraint. Corrected On-Site

Basic - Equipment in poor repair. Inoperable air curtain at exit door.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensil in water temping 116F. Operator remove double pan and placed pan directly in hot well. Corrective Action Taken

Basic - Light not functioning. Three lights burnt out under hood. Operator replaced bulb. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - Dust behind all monitors on cooks line. -Vents in walk-in walk cooler. - On air curtain at exit door. Operator began cleaning. Corrective Action Taken Repeat Violation

Basic - Unnecessary items stored in garbage enclosure. Inoperable reach-in cooler.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Drink dispenser nozzle at bar soiled with black substance. Operator cleaned. Corrected On-Site Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Bowl used as scoop in flour bulk container. Operator discarded. Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment door handles. All hotboxes.

Basic - Equipment and utensils not properly air-dried - wet nesting. Several pans on storage shelf not properly air-dried.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Top of dish machine soiled with dust. Operator cleaned. -All fans in reach-in coolers and reach-in freezers soiled with dust. -Back of all monitors soiled with dust. -Lids of all bulk containers soiled with food residue.

Basic - Standing water in bottom of reach-in-cooler. Beer cooler at bar.

Basic - Worn, torn and/or soiled floors/carpeting. Floors soiled in walk-in freezer.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Nozzle for soda dispenser at bar soiled with black substance. Operator cleaned nozzle. Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee drink on shelf in walk-in cooler. Operator segregated. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach-in cooler on cooks line closer to ware-washing area. Buildup of grease and food debris on deep fryers.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed Tomatoes stored over ready-to eat carrots and cabbage. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Working container of corn flour not labeled at breading station. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Several pans on storage shelf not properly air-dried. Repeat Violation

Basic - 08B-12-5 Observed: Stored food not covered. Bread crumbs dry storage Corrected On-Site Priority: Basic

Basic - 08B-38-4 Observed: Food stored on floor. Case shrimp walk in freezer Corrected On-Site Priority: Basic

Basic - 16-21-4 Observed: Accumulation of debris on exterior of warewashing machine. Priority: Basic

Basic - 22-08-4 Observed: Interior of oven/microwave has accumulation of black substance/grease/food debris. Corrected On-Site Priority: Basic

Basic - 24-08-4 Observed: Equipment and utensils not properly air-dried - wet nesting. Repeat Violation Priority: Basic

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Corrected On-Site

Basic - Clean utensils or equipment stored in dirty drawer or rack. Several containers at clean dish storage

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

Basic - Food storage container/container lid cracked or broken.

Basic - Old labels stuck to food containers after cleaning.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chopped lettuce holding 55-56f. Advised rapid chill.

Intermediate - Small poodle like dog in the food establishment or on premises. Spoke to manager about animal.

Basic - Buildup of food debris/soil residue on equipment door handles. Cooling racks throughout kitchen heavily soiled. Chip hot holding dispenser heavily soiled.

Basic - Dishware not cleared of gross food and waste prior to being placed in three-compartment sink/dishmachine. Bowls on cookline stored with stacked bowls of dirty dishes.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Watches and bracelets on several cooks, preps and other staff.

Basic - Food-contact surface not smooth and easily cleanable. Several ice scoops with jagged edges.

Basic - Mop water or other wastewater appears to have overflowed, leaving a trail of old food and scraps near back door.

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - cook line reach in coolers gaskets - hand wash sinks - walk-in cooler shelves, trays carts. - walk-in cooler fan cover heavy dusted - exterior of fryers - table next to fryers - table under microwave - chips cabinet - clean dishes shelves Repeat Violation - From follow-up inspection 2023-04-13: Time Extended

Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. -Several areas of the kitchen -dishwasher area - From follow-up inspection 2023-04-13: Time Extended

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. - cooked ribs from yesterday 46°-49°

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. - cooked ribs from yesterday 46°-49°

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. - cooked ribs from yesterday 46°-49° wrapped in aluminum foil in walk-in cooler rack

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - Accumulation of encrusted food around mixer head.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. 90°Corrected On-Site Corrected On-Site Repeat Violation

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

Basic - Accumulation of debris on drainboards or equivalent. Floor drains/drain covers heavily soiled back door.

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

Basic - Ice buildup in walk-in freezer. Repeat Violation

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. - oven, smokers

Basic - Light not functioning. - light bulb in hood

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - Grease accumulated on kitchen cooking equipment, fryers, flat top, table - all reach in cooler gaskets and edges around the doors and drawers of reach in coolers - walk-in coolers gaskets - walk-in cooler fan cover dusted

Basic - Old food stuck to clean dishware/utensils.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. - Walls throughout the kitchen soiled with accumulated black debris in hand wash sink next to dishwasher area, 3 bay sink wall, dishwashing area wall.

Basic - Water leaking from pipe and/or faucet/handle. In dishwasher area

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

Exit door locked. For reporting purposes only. -

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 3 small flies in storage area, 1 in bar

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. ribs (48F - Cold Holding); cut tomatoes (55F - Cold Holding), in small cooler, manager states cooler tripped breaker a few hours prior, he just noticed about 30 mins, reset it. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of oven Can opener

Intermediate - Manager or person in charge lacking proof of food manager certification./ Mikey smith

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink.- 79° hand wash sink across from fryer

Basic - Accumulation of debris on exterior of warewashing machine.- top of machine

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils., moved Corrected On-Site

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

Basic - Food stored on floor.- jug of oil, manager moved Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer.

Basic - In-use wet wiping cloth/towel used under cutting board.

Basic - Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine.- wash temperature gauge not workin

Basic - Light not functioning.- above oven

Basic - No copy of latest inspection report available.

Basic - Old labels stuck to food containers after cleaning.

Basic - Silverware/utensils stored upright with the food-contact surface up.- soup spoons, manager corrected Corrected On-Site

Basic - Stored food not covered.- coconut in storage area on rack

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.

Basic - Current Hotel and Restaurant license not displayed. Corrected On-Site

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

Basic - Food not stored at least 6 inches off of the floor. Frying oil at cookline Corrected On-Site

Basic - Grease on the ground and/or pad around grease receptacle.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwaves and oven.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Drawers at cookline.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of seasoning containers in dry storage. Table under oven at food prep area.

Basic - Old food stuck to clean dishware/utensils.