CHEDDARS

High Priority - Live, small flying insects found 2 live flying insects

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Chicken cook 10 min ago in steam table 112 degrees. Employee put on grill cooked to 165. Corrected On-Site

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. Cook at cook line pulled up his pants and did not wash hands before engaging in food preparation. Instructed to wash hands.

Basic - Raw fruits/vegetables not washed prior to preparation. During inspection observed prep cook cutting romaine lettuce then putting into prep sink. Eric and I checked the box in fridge does say on box wash before cut. Management Eric and I checked out the procedural book. Does indicate wash before cut. Management discarded two heads of romaine lettuce. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. spinach dip (51F - Cold Holding); sour cream (51F - Cold Holding); pico (49F - Cold Holding); Cooked pasta (49F - Cold Holding) Items were put on ice baths. Re-temped items at 3:13pm: Cooked pasta (41F - Cold Holding); sour cream (39F - Cold Holding); pico (41F - Cold Holding); spinach dip (51F - Cold Holding) Spinach dip was moved to another cold holding unit. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of chip hot holding unit in server wait station soiled with grease build up. Top of mixer head soiled with grease substance.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Soda dispensers ice bin interior soiled with black substance in server wait station. Ice machine interior soiled its limescale.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Turbo chef oven, broiler above expo window, double door conventional oven, and smoker interior soiled with food debris.

Intermediate - Food-contact surface soiled with food debris. - inside chip holder at expo line -soiled soda nozzle at bar . Reviewed with manager .

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Repeat Violation

Basic - Dishmachine has no data plate/operating specifications.

High Priority - Food stored in ice used for drinks. See stop sale. 12oz beer bottle stored in ice being served to the customer in bar area. Employee removed discarded ice and beer bottle, cleaned and sanitized ice bin. Corrected On-Site

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee reach into sanitizer solution bucket and wipe down cutting board, then touch clean plates without washing washing hands and changing gloves. Discussed with operator proper hand-hygiene techniques.

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 12oz beer bottle stored in ice being served to the customer in bar area.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Wait station/expo area a. shredded cheese (51F - Hot Holding) Operator placed shredded cheese in ice bath. Re temp at 2:05pm a. Shredded cheese 42f Corrected On-Site

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Splitter connected to mop sink faucet with water hose connected. No vacuum breaker. Operator placed vacuum breaker on splitter and reconnected hose. Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach-in cooler across from fat-fryers interior soiled with debris.

Basic - Standing water in bottom of reach-in-cooler in bar area.

Basic - Stored food not covered. Dry-storage room Container of seasoning not covered. Operator closed lid. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Cooking oil removed from original container not labeled.

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. Dish washer went from dirty dishes to clean dishes without a hand wash.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine by walk in cooler has mold like substance.

Basic - Working containers of food removed from original container not identified by common name. Spices in dry goods area not labeled with common name. Manager labeled with common names. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cook line cutting board stained.

Basic - Buildup of food debris/soil residue on equipment door handles. Microwave and walk in cooler handles.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on cook line above prep. Drink was moved. Corrected On-Site

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

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Stack ovens soiled.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler gaskets.

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -commercial grill has accumulation of food residue -paper for bun toaster has accumulation of food residue -sandwich press has accumulation of food residue and grease Repeat Violation - From follow-up inspection 2022-01-31: Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. -at prep table to the left of grill Repeat Violation - From follow-up inspection 2022-01-31: Time Extended

Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. -at cooks line -standing water at three compartment sink - From follow-up inspection 2022-01-31: Time Extended