CHEDDAR'S CASUAL CAFE

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of the chip warmer.

Basic - Equipment and utensils not properly air-dried - wet nesting. Pans on the shelf across from the 3 compartment sink.

Basic - Food stored on floor. A case of bread on the floor in the freezer. Manager removed bread off the floor. Corrected On-Site

Basic - Light not functioning. Hood system.

Basic - Old labels stuck to food containers after cleaning. On the clean pans on the shelf across from the 3 compartment sink. The pans was taken to the dishwasher area to be removed, washed, rinsed and sanitized. Corrective Action Taken

Basic - Reach-in cooler interior have accumulation of soil residues. (Cooler is out of service) Next to the chip warmer.

Basic - Current Hotel and Restaurant license not displayed. February 1,2026 was printed and posted. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Clear plastic pans on the shelf across from the 3 compartment sink.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. 1st microwave across from the grill on the cook line.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Lid to the bulk container of pecans is soiled. The manager removed the lid to be washed, rinsed and sanitized. Corrected On-Site

Basic - - From initial inspection : Basic - Interior of microwave has accumulation of black substance/grease/food debris. Above the expo line.. Warning - From follow-up inspection 2025-02-12: Microwave above the steam table is soiled. Time Extended

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Next to the managers office. Paper towels was replaced Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Employee preparing food on the cook line. Employee put on a hair net. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Pans on the shelf in the dishwasher area.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. White gravy 122F Brown gravy 104F Hot holding wells on the expo line. Product was exchanged and heated up. Corrective Action Taken

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

Basic - Equipment and utensils not properly air-dried - wet nesting. Pans on the shelf above the prep sink in the back. The manager separated to air dry. Corrective Action Taken

Basic - Old labels stuck to food containers after cleaning. Old labels on stainless steel pans across from the 3 compartment sink.

Intermediate - Approved HACCP Letter not maintained at the food establishment. Manager called and got approval letter Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed 1/3 pans in storage area with wet nesting Repeat Violation

Basic - Observed forks at rolling station stored where prongs are sticking up. Discussed inverting so no bare hand contact occurs with food contact surface of fork. Corrective Action Taken

Basic - Observed two half pans of baked potatoes stacked on top of each other. Discussed having layer of protection between the pans. Manager separated pans Corrected On-Site

Basic - Water leaking from pipe under dish machine

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. Observed employee working expo window stick hand in his pocket then grabbed clean plates without washing his hands

Intermediate - Handwash sink does not provide water through a mixing valve or combination faucet. Took temp at hand sink by expo window and temped at 119f. Only one valve available and unable to adjust water temperature while washing hands

Intermediate - Records/documents for required employee training do not contain all of the required information. Missing GM signature and date on multiple employee training certificates

Basic - Accumulation of debris inside warewashing machine. Observed debris clogging sprayer heads.

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed pans in prep area with wet nesting

Basic - Old food stuck to clean dishware/utensils. Observed food debris on clean pans coming out of dish machine

Basic - Old labels stuck to food containers after cleaning.

Basic - Working containers of food removed from original container not identified by common name. Bin-of flour next to breading station not labeled

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. gravy (122F - Hot Holding), manager reheated to 166f Corrected On-Site 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.

Basic - Equipment and utensils not properly air-dried - wet nesting. Pans in prep area

Basic - Food storage container/container lid cracked or broken. In prep area

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Tender warmer has grease buildup

Basic - Paper cone cup with no handle used to dispense food. In salt bin in dry storage manager removed Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed peppers and cilantro over matchstick carrots. Manager moved Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cook line salsa (92°F - Hot Holding). Manager reheated to 167 degrees in 10 min Corrected On-Site

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. Some servers, and people who put away food orders

Basic - Floor not cleaned when the least amount of food is exposed. In walk in cooler and freezer

Basic - Ice buildup in walk-in freezer.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of oven has grease buildup.