CHEESECAKE FACTORY (THE)

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed accumulation of slime on soda gun nozzle, at bar.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup on walk in freezer door. Repeat Violation

Basic - Wiping cloth sink and surface sanitizing solution not at proper minimum strength. Observed Sanitizer Bucket (Sink and Surface 0ppm) at cook line. Operator remade sanitizer buckets and corrected to 700ppm. Corrected On-Site

Basic - Bathroom facility not clean. Soiled floor and sink inside male employee bathrooms.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk in cooler door and curtains.

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. 3 soiled wiping cloth in prep tables by cook line. Employee removed all. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food not prepared or portioned today. 2) two cooling drawers-; shrimps (52F - Cold Holding); calamari (49F - Cold Holding). Per Chef food held less than 4 hours, food moved to walk in freezer for a quick chill.. Corrective Action Taken

Basic - Equipment and utensils not properly air-dried - wet nesting. Metallic containers stacked wet, employee moved from piles to allow air dry. Corrected On-Site

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. Employee touched garbage trash, changed gloves and proceeded to serve ready to eat fries, without washing hands, manager instructed, employee discarded gloves, washed hands and put in new pair of gloves. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Steam- cook line- black beans (121F - Hot Holding), per employee food hot held less than two hours, employee reheated on stove 181F. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cleaning equipment storage rack - food containers soiled in storage area. Operator moved to be re washed and sanitize during inspection.

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

Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Two pair of tongs and one cooking spatula on soiled surface in cook line, employees removed to be washed and sanitized Corrected On-Site

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Two flying insects by soda nozzles -front counter- outside of kitchen area. Employee cleaned and sanitized area, after one hours, not flying insect activity. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.food not prepared or portioned today. Pasta station; chorizo (47F - Cold Holding); cooked sparragus (50F - Cold Holding); roasted tomatoes (46F - Cold Holding). Per operator food held less than 4 hours, observed food stored on lower drawer, plastic piece of sausage package blocking air flow, employee removed, second temperature (41F-42F) in all food items. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Metallic containers stacked wet on several piles, Employee star removing containers to allow air dry. Corrective Action Taken Repeat Violation

Basic - Equipment in poor repair. - walk in freezer door is not closing properly.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice build up on door and curtains

Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. Metal container stacked wet on shelves of cleaning equipment storage rack, in dishwasher area. Warning - From follow-up inspection 2023-09-28: Observed same Time Extended

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cheese sauce (78F - Hot Holding), per manager food hot held less than an hour, Employee reheated in microwave to 170F. Corrected On-Site

Basic - Employee eating in a food preparation or other restricted area. Bakery station- observed employee cup of cooked on preparation table. Operator discarded employee beverage. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Main kitchen pantry station- observed employee wallet and keys in food preparation prep table area. Employee removed wallet and keys. Corrected On-Site

Basic - Soiled dry wiping cloth in use. Main kitchen grill prep station- observed dry soiled wiping cloth on cutting board. Operator removed cutting board. Corrected On-Site

High Priority - Dented/rusted cans present. Observed 2 dented cans of diced tomatoes on storage rack in storage rooms. See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Broiler Station: raw salmon, raw beef, raw chicken (46-48°F - Cold Holding) at 12:39pm. Less than 3 hrs. Operator transferred items to walk in freezer to rapid chill. Retest at 1:56pm at 38-43°F. Corrected On-Site

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed earliest expiration 1/27/2021.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed water at hand sink in dish area at 83-84°F. Operator submitted work order for repairs. Observed water in men's employee bathroom at 85°F. Operator submitted work order for repairs. Operator stated plumber on the way to service. Corrective Action Taken