THE CHEESECAKE FACTORY

Basic - Equipment and utensils not properly air-dried - wet nesting. Pots and pans being wet stacked. Employee started to separate to air dry. Corrective Action Taken

Basic - Food stored on floor. Box of bread on the floor in walk in freezer. Manager picked up Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Two draw cooler on cook line at chicken (47F - Cold Holding); calamari (45F - Cold Holding), chef said items in unit less than two hours. Moved items to working cooler and called for maintenance Corrective Action Taken

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwashing sink in pizza station. Chef filled paper towels Corrected On-Site

High Priority - Dented/rusted cans present. See stop sale. Artichoke hearts. 2 cans is 5.5 lbs dented, Chef removed cans from circulation. Corrective Action Taken

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Glass washer at front bar not reaching 100 ppm for chlorine sanitation. Chef changed bucket and primed chlorine to 100 ppm. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut tomatoes (47F - Cold Holding); cooked onions (47F - Cold Holding). Chef stated that both items were left on the counter for approximately 40 minutes while draw was being cleaned. Moved items to walk in cooler. Corrective Action Taken

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle with chemicals at front bar. Manager labeled bottle Corrected On-Site

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Water at handwashing sink at wait station by salad station water at 80°f. Chef adjusted water temperature to above 85°f Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knives between coolers in cracks, chef removed knives. Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Avocados with stickers still attached were at salad station ready for use. Chef removed avocados and removed stickers and washed before cutting. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Salt containers not labeled, Chef labeled container. Corrected On-Site

High Priority - Non-food grade paper/paper towel used as liner for food container. Paper towels used at cook line for greasy food pan liner. Chef removed paper towels Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Two draw on cook line at Chicken ; (45F - Cold Holding); shrimp (45F - Cold Holding), chef removed items

Intermediate - Handwash sink not accessible for employee use at all times. Handwashing sink at salad bar being blocked by trash can. Employee moved trash can. Corrected On-Site

Intermediate - Water pressure lacking at fixtures that require the use of water. Lack of water pressure at handwashing sink by dishwasher

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Thawed fish still in reduced oxygen package after thawing. Chef had fish removed from reduced oxygen packaging. Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Avocados at salad station with stickers, chef removed avocados washed and removed stickers before cutting. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over cooked rice noodles. Chef moved noodles Corrected On-Site

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Handwashing sink by dishwasher not reaching 85°f

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Avocados with stickers at salad station,chef removed from station removed stickers and washed avocados before cutting. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Open air cooler on salad bar at cheese (47F - Cold Holding); yellow cheese (47F - Cold Holding), chef moved cheeses to working cooler and call for maintenance

Intermediate - Water pressure lacking at fixtures that require the use of water. Hand wash sink on cook line has very little pressure for handwashing

High Priority - Non-food grade paper/paper towel used as liner for food container. Chef removed paper towels from food Corrected On-Site

Intermediate - Water pressure lacking at fixtures that require the use of water. Lack of water pressure at front bar

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand wash sink by the dishwasher has no hot water. Chef adjusted sink to have hot water Corrected On-Site

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

Basic - Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. Main dishwasher gauges not working

Basic - No handwashing sign provided at a hand sink used by food employees.no hand wash sign at cook line. Chef posted a hand wash sign Corrected On-Site

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

Basic - No handwashing sign provided at a hand sink used by food employees.