CHEESECAKE FACTORY (THE)

High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. At cookline- employee touched face then grabbed clean cooking utensil and plated food for order without washing their hands - educated operator - employee washed hands, Corrected On-Site Warning

High Priority - Live, small flying insects found At large dry storage area- approximately 3 small flying insects landing on silver service items and boxes of food. At small dry storage area approximately 3 small flying insects landing on boxes of single service containers. Warning

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. At walk in freezer raw chicken not commercially packaged - operator removed and stored properly. Corrected On-Site Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At reach in cooler by front counter area- Ranch dressing 46-50F- cold holding, creamer 47F- cold holding, butter 46-48F- cold holding - food not prepared or portioned today- food out of temperature for 3 hours- operator moved to walk in cooler to quick chill. At cookline area- at multiple reach in coolers -cut tomatoes 50F- cold holding, chopped lettuce 49-50F- cold holding. #4 raw salmon 46-49F - cold holding, Raw shrimp 46-48F- cold holding, chopped tomatoes 49F - Cold Holding); cooked beans 50F- Cold Holding; blue cheese 49-50F - Cold Holding; pico (49-54F- Cold Holding); cooked onions (49-52F - Cold Holding; pico (41F - Cold Holding);#7 garlic sauce (45-56F - Cold Holding); chopped tomatoes (42F - Cold Holding); black beans (51F- Cold Holding); salsa 47-50F- cold holding, cut cherry tomatoes (47-49F- cold holding ; spring mix (49F - Cold Holding); beans (41F - Cold Holding); ranch (45F - Cold Holding); raw chicken (49-51F - Cold Holding); sliced tomatoes (50-53F - Cold Holding); stuffed mushrooms (47-50F - Cold Holding); cooked green beans (50F- Cold Holding); raw burger (49F - Cold Holding); raw steak 47F-50F - Cold Holding); raw chicken 47-53F- cold holding , egg wash 50F- cold holding, sliced cheese 50-52F - Cold Holding); ; crab 46-50F- cold holding , raw shrimp 46-51F- cold holding , raw chicken (47-52F- cold holding, tuna (47F - Cold Holding); Coleslaw (50F- cold holding, chicken balls (47F-53F - Cold Holding); cheese (47F - Cold Holding)- food not prepared or portioned today- food out of temperature for 3 hours- operstor placed ice bags on food to quick chill. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cookline in pan near flattop area-Cooked mushrooms 78-90F- hot holding- food out of temperature for 2 bourse operator moved to Walk in cooler to quick chill. Corrected On-Site Warning

Intermediate - Handwash sink used for purposes other than handwashing. At front counter area- employee dumped coffee in hand sink. Warning

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees bags stored over single service items at dry storage - operator removed. Corrected On-Site Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in cooler across from fryer station spicy tuna (47F - Cold Holding); Mac and cheese balls (47F - Cold Holding); cheese (47F - Cold Holding); plantains (49F - Cold Holding); cooked potatoes (47F - Cold Holding). Per operator, items were not prepared or portioned today. Items have been out of temperature for approximately 45 mins. Ice placed in other cooler to cool down. Corrective Action Taken Warning

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Observed on cook line grilled onion held on time as a public health control for safety not time marked. Warning

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed in walk-in cooler grilled onions cooked 12/11 am not date marked. Employee date marked. Corrected On-Site Warning

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop handle not stored above ice in bar area. Warning

Basic - Old labels stuck to food containers after cleaning. Observed in dish washing area old labels attached to clean pans. Warning

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed in bar area next to dish machine. Warning

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. - Observed 3 flying insects flying around dish washing area. - observed 1 flying insect flying around bar area. Admin Complaint

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Observed: - spinach dip (51F @ 3:28- Cooling since 10:30. - cut lettuce (46-51F - Cooling). Items did not make it to 41F within 4 hours. See stop sales.

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Observed milk stored at expo line no time mark. As per PIC, milk has been on line since 11:00am. Time not expired at the time of inspection. PIC voluntarily discarded. Corrected On-Site

High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Observed: - spinach dip (51F @ 3:28- Cooling since 10:30. - cut lettuce (46-51F - Cooling). Items did not make it to 41F within 4 hours. See stop sales.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food.

Basic - Bowl or other container with no handle used to dispense food. Observed no handle bowl scoop floor from flour bin in storage area. PIC removed bowl. Corrected On-Site

Basic - Soiled dry wiping cloth in use. Observed soiled wiping cloth stored under in use utensils. PIC removed wiping cloth and educated employee. Corrected On-Site

High Priority - Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit. Observed chicken breast (149F - Cooking) placed to hot hold in a pan on cook line, Operator had employee remove from hot holding , place chicken on grill recook to 165°F Corrected On-Site Warning

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed approximately 5 live flies at bar area flying off mats and nozzles at bar area. Warning

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Warning

Intermediate - Handwash sink used for purposes other than handwashing. Observed hand washing sink at salad station used for a dump sink. Warning

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed accumulation of mold like substance on soda bar nozzles at bar area. Warning

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverage on prep table by server area located by front door area. Observed employee beverage on prep table at cook line. Warning

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee at desert station engaged in preparing strawberries without wearing a hair restraint and wearing dangling bracelet Operator gave employee hair restraint and had employee remove bracelet. Corrected On-Site Warning

Basic - Food stored on floor. Observed gallon of oil stored on floor at cook line. Operator had employee remove oil and stored correctly. Warning

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensil in standing water at pasta station 84°F . Operator had employee remove and changed water to 150°F Corrected On-Site Warning

Basic - Observed Accumulation of debris and mold like substance inside high heat warewashing machine and bar chlorine dishwasher. Warning

Basic - Raw fruits/vegetables not washed prior to preparation. Observed romaine, escalations, not washed prior to being chopped through diced. Operator had employee wash romaine. Escallions and iceberg lettuce. Corrected On-Site Warning

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloths throughout not stored in sanitizing solution. Operator had employees place wiping cloths in quaternary ammonium solution. Warning

Basic - Working containers of food removed from original container not identified by common name. Observed sugar in cambro at bar area not labeled. Operator had employee label product. Corrected On-Site Warning

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed produce cooler - roast tomatoes (72°F - Cooling); per operator item was complete 12 pm and observed at 3 pm at 72°F. Operator removed and stored in freezer to continue cooling. Corrective Action Taken Repeat Violation

High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touch mask while preparing salad and fail to wash hands before continuing. Operator had employee wash hands.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed hot side pasta - butter (48°F - Cold Holding); sun dried tomatoes (48°F - Cold Holding); hot side sauté - shrimp (47°F - Cold Holding); chickem (43°F - Hot Holding); salmon (43°F - Cold Holding); broiler hot side - salmon (50°F - Cold Holding); hamburgers (50°F - Cold Holding); fryer cold hold side - chicken (45°F - Cold Holding); hot side salad - salmon (46°F - Cold Holding);, observations made at 2:30 pm, operator stated items moved from cooler to unit at 11:30-12:00 pm. Operator added ice to all items on line and moved some to cooler to get back to temperature. Corrective Action Taken Repeat Violation

High Priority - Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. Observed Cajun butter without time mark. Operator stated item was stored there at 1 pm. Operator printed out time mark and posted. Corrected On-Site

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed food manager certification for Christopher Hakka, expired 07/24/2021.

Intermediate - Handwash sink used for purposes other than handwashing. Observed handwash sink used for dumping ice on warewashing station.

Basic - Bowl or other container with no handle used to dispense food. Observed bowl used to scoop flour on cook line. Operator removed and stored appropriately. Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice build up in walk-in freezer.