Cheddar's Scratch Kitchen 2189

Observed that the bar dish machine was not dispensing sanitizer. CA: Have machine serviced before use.

Observed a dirty thermometer probe in facility. CA: Thermometers are to be cleaned and sanitized before and after use.

Observed facility keeping incomplete HACCP records. CA: Ensure HACCP records are kept in full filled out at all times.

Observed dirty pans stored with clean pans waiting to be used. CA: Ensure dishes are properly cleaned before being stored for use.

Observed dirty non food contact surfaces throughout facility. CA: Ensure that all nonfood contact surfaces are cleaned frequently.

Observed damaged and dirty walls and floors throughout the main kitchen. CA: Ensure facility is being deep cleaned and repaired often enough to ensure facility is in good repair.

Observed during the course of this inspection that a staff member rearranged a French Fry on a plate without using gloves or tongs. COS: Fries were discarded. CA: Glynn Eh instructs management to retrain staff that there is to be no bare hand contact with ready to eat foods, these foods are only to contact a washed gloved hand or properly cleaned and sanitized equipment.

Observed during the course of this inspection that the facility main kitchen displayed old grease/food debris buildup on walls, the floors, and equipment. CA: Glynn Eh instructs management to schedule a deep clean and ensure that all aspects of the facility are cleaned often enough to prevent the buildup of old grease and food debris.

Observed during the course of this inspection that the facility keg cooler was holding tcs sliced melons at temps of 45 deg f or above. Ambient temps displayed were above 41 deg f as well. COS: All tcs sliced melons were discarded. CA: Glynn EH instructs management and staff to only hold tcs food items in cooling units that can keep the internal temps at 41 deg f or below.

Observed during the course of this inspection that the facility bar dish machine was supplied with a container of sanitizer that was "bone dry" so the machine was not sanitizing dishes. COS: Management found fresh containers of all involved chemicals and restored supllies. CA: Glynn EH instructs management to train staff to monitor levels of sanitizer and other chemicals and ensure that the machine is properly supplied at all times when in use.

Management should also be checking to ensure that the levels of sanitizer being supplied to dishes is of an appropriate levels.

Observed during the course of this inspection that a facility drink machine as well as the immersion blender displayed buildup on food contact surfaces. COS: Management had the surfaces cleaned and sanitized immediately. CA: Glynn EH instructs management to ensure that all food contact surfaces are being cleaned frequently enough to ensure that they are clean to sight and touch.

Observed during the course of this inspection that the facility had a package of grill cleaner stored on top of the salad prep top cooler. COS: Grill cleaner was removed. CA: Glynn EH instructs management to ensure that all chemicals and potentially toxic substances are stored separated and away from food prep and storage equipment and single service items, Never above or on top of these areas.

Observed during the course of this inspection that nonfood contact surfaces of the frozen drink machine and other equipment as well as multiple containers of ingredient's and spray bottles displaying dirt and old food buildup on them. CA: Glynn EH instructs management to ensure that all non food contact surfaces of equipment and food storage containers are being cleaned frequently enough to ensure that dirt and food buildup dont accumulate.

Observed during the course of this inspection that the facility main dishwasher was only displaying surface temps below 160 deg f and not achieving hot water sanitization. COS: Management instructed staff to cease using unit and switch to the available 3 compartment sink with quat sanitizer. CA: Glynn Eh instructed management to ensure that the machine is serviced and capable of creating surface temps of utensils at 160 deg f or above to ensure proper hot water sanitization has occurred.

Observed during the course of this inspection that the facility had "reduced oxygen packaged" Salmon completely thawed inside of the reduced oxygen environment. COS: Affected fish was discarded. CA: Glynn Eh instructs management to train staff that all ROP fish must be completely removed from the packaging before thawing.

Observed during the course of this inspection that the facility had multiple pieces of cooking utensils stored dirty mixed in with clean dishes. COS: Dirty items were removed. CA: Glynn Eh instructs management to ensure that only properly cleaned and sanitized equipment is stored together.

Observed during the course of this inspection that the facility had significant dust/debris buildup along multiple walls in the main kitchen area. CA: Glynn Eh instructs management to adjust cleaning practices to address observed areas.

Observed during the course of this inspection that the soda gun nozzle at the bar & Food cooking/serving equipment in the main kitchen were dirty. COS: Staff cleaned and sanitized the soda gun nozzle & dirty equipment was removed from service. CA: Glynn EH instructs management to ensure that food contact surfaces are clean to sight/touch and sanitary.

Glynn Eh instructs management to ensure that nighttime cleaning procedures are adjusted so no dirty equipment is placed in areas where it is assumed to be clean and ready for use.

Observed during the course of this inspection that non food contact surfaces of the "liquor Machine" in the main bar was dirty. CA: Glynn Eh instructs management to increase the cleaning frequency to a point that the machine does not accumulate dirt.

Observed during the course of this inspection that the facility garbage dumpster area displayed trash & old grease/food debris buildup. CA: Glynn Eh instructs management to have the area cleaned at a frequency that prevents trash/old grease & food buildup.

Observed during the course of this inspection that the facility main kitchen displayed old food debris on walls. CA: Glynn EH instructa management to ensure that the facility is cleaned frequently enough to keep walls clean.

Observed multiple food items throughout main kitchen being stored on racks without covers or whole rack covers at the time of this inspection. COS: Items were covered CA: All food must be covered unless in immediate use.

Observed ventilation hood with extreme build up of grease flakes and drips forming at the time of this inspection. CA: Increase cleaning frequency to prevent contamination of the food products being cooked and stored under the hood system.

Observed ice build up above boxed food items in walk in freezer at the time of this inspection. CA: repair freezer to prevent build up of ice and potential contamination of foods.

Observed build up of old food debris on the rack holders at the time of this inspection. CA: Increase cleaning frequency to prevent build up and prevent potential contamination of food beneath, when sliding racks on and off racks

Observed multiple pieces of equipment with old food debris and grease build up at the time of this inspection. Observed dish pit area with mold like build up on the ceiling at the time of this inspection. Observed racks in multiple reach in coolers and prep top coolers with grime and old food debris on them at the time of this inspection. CA: Increase cleaning frequency.

Observed shell eggs stored in WIC with cracks and broken shells at the time of this inspection. COS: Eggs were disposed of. CA: Ensure that if eggs are broken they are thrown away immediately.

Observed facility with build up on inside of ice machine at the time of this inspection. CA: Facility will wash, rinse, and sanitize ice machine frequently enough to prevent build up.

Observed facility storing chilled margarita glasses in with rim in direct contact with old food debris at the time of this inspection. CA: Ensure all food contact items are stored in a place to prevent contamination. COS: Facility removed glasses and put them in the dish pit to be rewashed. PIC cleaned chiller to remove old food debris.

Observed oven missing a light at the time of this inspection. CA: Replace light.

Observed facility using high temp dish machine without a way to measure surface temperature at the time of this inspection. CA: Ensure facility has a way of measuring surface temperature of dishes to ensure they reach 160F.

Observed multiple pieces of equipment with old food debris and grease build up at the time of this inspection. Observed dish pit area with mold like build up on the ceiling at the time of this inspection. Observed walk in cooler with mold like build up on the ceiling at the time of this inspection. Observed dust build up on the internal vents of the walk in cooler. Observed mold like build up on the gaskets of the walk in cooler and multiple reach in coolers at the time of this inspection. CA: Increase cleaning frequency to prevent build up.