CHEESECAKE FACTORY (THE)

High Priority - Food with mold-like growth. See stop sale. Observed 1 rotten plum tomato in dry food storage. Operator discarded during inspection. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Observed hand sanitizer stored on bar with glasses on drying mat. Operator removed during inspection. Corrected On-Site

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed at mop sink outside of restrooms with hose attached.

Basic - Accumulation of debris on exterior of warewashing machine. Observed top of dish machine soiled at time of inspection. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed on cutting board across cook line. Operator threw cup away during inspection. Corrected On-Site

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed on main cook line under equipment; soiled. Repeat Violation

Basic - Old labels stuck to food containers after cleaning. Observed old labels on containers in warewash area. Operator had employees remove stickers at time of inspection. Corrected On-Site

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed in walk in cooler. Repeat Violation

Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed in multiple reach in coolers in kitchen. Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef patty above chicken base. Operator fixed on site. Corrected On-Site

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed in warewash area on dish rack.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed in reach in freezers at bakery and bar.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed underneath cook line equipment. Repeat Violation

Basic - Old labels stuck to food containers after cleaning. Observed in warewash area.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed in walk in cooler.

Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed in bar.

Basic - Worn, torn and/or soiled floors/carpeting. Observed food debris on floor in liquor room. Observed on floor behind water station.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed pooled eggs stored over rice flour batter in reach in cooler in sauté station. Operator relocated products. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw burger patties stored over raw beef inside reach in cooler at grill station. Operator relocated products. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand sink on cook line. Operator provided paper towels. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets soiled at reach in coolers on cook line

Basic - Wet mop not stored in a manner to allow the mop to dry. Observed mop stored on floor near dish area. Operator properly placed mop. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed a gallon of milk stored under raw beef at walk in cooler. Operator moved the milk to the bakery. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed breaded chicken (47F - Cold Holding) at drawer reach in cooler. As per operator for less than one hour. Operator moved the chicken to the walk in cooler for rapid cooling. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed meatballs (127 F - Hot Holding) at steam table preparation area. As per operator for less than three hours. Operator moved the product to the oven to reheat the product. Final temperature (180 F - reheating) Corrected On-Site

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

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled. Operator moved the can opener to be cleaned. Corrective Action Taken

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed pans and pot not inverted at shelf under preparation table. Operator inverted the pans and pots. Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed an employee wearing a bracelet while preparing food.

Basic - Equipment in poor repair. Observed drawer reach in cooler gasket torn. Manager ordered the gas to be replaced. Corrective Action Taken

Basic - Ice buildup in walk-in freezer door. Operator started to pickup the ice. Corrective Action Taken

Basic - In-use knife/knives stored in cracks between pieces of equipment at preparation area. Operator removed the knife and sent it to dishwasher area. Corrective Action Taken

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed utensils handle touching the crab nix and spinach deep. Operator removed the utensil. Corrected On-Site

Basic - Silverware/utensils stored upright with the food-contact surface up at a shelf dishwasher area. Operator started to inverted the silverware. Corrective Action Taken

No current insurance inspector boiler report for boiler. For reporting purposes only. Observed the boiler certificate was expired on 06/15/2024. They are waiting for the new boiler certificate. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed carbonara cream (52F - Cold Holding); curry cream (48F - Cold Holding) at reach in cooler located in front of the grill. As per operator for less than one hour.

Basic - Equipment in poor repair. Observed reach in cooler gasket torn. One located in front of the grill. Repeat Violation

Basic - Stored food not covered. Observed chicken salad and Mexican soup not covered. Operator provided lid and covered the products. Corrected On-Site

Basic - - From initial inspection : Basic - Equipment in poor repair. Observed reach in cooler gasket torn. One located in front of the grill. Warning - From follow-up inspection 2024-03-05: Equipment in poor repair. Observed reach in cooler gasket torn. One located in front of the grill. Warning Time Extended

Basic - - From initial inspection : Basic - Water leaking from pipe and/or faucet/handle. Observed water leaking from pipe under three compartment sink. Warning - From follow-up inspection 2024-03-05: Water leaking from pipe and/or faucet/handle. Observed water leaking from pipe under three compartment sink. Warning Time Extended

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef stored over sauces containers at reach in cooler. Operator relocated the products. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked chicken (64-54 F - Cold Holding) at reach in cooler. Date marked 12-02 and 12-03. Operator removed the products from the walk in cooler to be discarded. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked chicken (64-54 F - Cold Holding) at reach in cooler. Date marked 12-02 and 12-03. Operator removed the products from the walk in cooler to be discarded. Corrective Action Taken Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed green cutting board soiled.

Intermediate - Handwash sink used for purposes other than handwashing. Observed an operator washed a spatula at hand wash sink.

Intermediate - No soap provided at handwash sink at preparation area. Operator provided the soap. Corrected On-Site

Basic - Bathroom facility in disrepair. Observed urinal at men bathroom out of order.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed some plastic containers stored not inverted at shelves located in front of liquor room.

Basic - Cutting board has cut marks and is no longer cleanable. Observed two green cutting boards at preparation area.

Basic - Equipment in poor repair. Observed reach in cooler drawer gasket torn at preparation area.

Basic - Ice buildup in walk-in freezer.

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed in used utensil touching spinach dip and crab artichokes dip the at cook line. Utensil handle was removed. Corrected On-Site

Basic - Stored food not covered. Observed quinoa not covered at walk in cooler. Operator covered the container. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. At cook line. Operator removed the towel. Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed boiled eggs 8/4/23. Operator made a mistake. Needed to be todays date. Label was replaced Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed by the stove butter (51F - Cold Holding). Per operator less than 1 hour. Butter was moved into the reach in cooler Corrective Action Taken

Intermediate - Hot water sanitizing dishmachine final rinse temperature at manifold exceeds 194 degrees Fahrenheit.

Basic - Floor tiles missing and/or in disrepair. Observed tiles in disrepair at the front kitchen line

Basic - Old labels stuck to food containers after cleaning. Labels were removed Corrected On-Site

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed the interioir of the butter reach in cooler soiled.

Basic - Standing water in bottom of reach-in-cooler. Observed standing water by the flat top.

Basic - Stored food not covered. Observed pulled eggs stored in the walk in cooler not covered.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Operator removed the wash cloth.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at the front counter salad reach in cooler chicken (61F - Cold Holding) Per operator less than two hours. Operator moved the chicken to a different reach in cooler and put it over ice. Observed at the pasta reach in cooler pasta with cheese (44F - Cold Holding). Operator increased the temperature. Corrective Action Taken

High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed the quaternary sanitizing solution concentration at 1000 ppm. Should be per manufacture around 700 ppm. Operator diluted the quaternary sanitizing solution. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Observed at the broiled reach in cooler a small plastic cup without handle used as scoop. The cup was removed Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at the kitchen area filet mignon (44F - Cold Holding); Operator wii put ice under the steak to improve cooling. Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. Observed the sanitizing bucket stored on top of the preparation area at the kitchen grilled area. Operator moved the sanitizing bucket to a lower location Corrected On-Site Repeat Violation

High Priority - Toxic substance/chemical improperly stored. Observed at the front kitchen area sanitizing bucket stored on preparation table

Basic - Equipment in poor repair. Observed the gaskets of the production walk in cooler in disrepair

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed in the production walk in cooler the fan cover soiled