THE CHEESECAKE FACTORY

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw beef patties over steak in the drawer cooler at the cook line. The cook moved the ground beef patties to the bottom shelf. Corrected On-Site

Basic - Exterior door has a gap at the threshold that opens to the outside.

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

Basic - In-use tongs stored on equipment door handle between uses. The manager removed them. Corrected On-Site

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Observed the establishment water proof thermometer batteries were dead.

Basic - Buildup of food debris/soil residue on equipment door handles. Observed in the upright cooler labeled product cooler. The manager had them cleaned. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed an upright freezer gasket soiled. The manger had them cleaned. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Observed several plastic squeeze bottles at the cook line not labeled. The manager had them labeled.

Basic - Cutting board has cut marks and is no longer cleanable. At kutcheb

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

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken over raw pork at walk in cooler. Manager relocated products. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed chicken at walk in cooler held more than 24 hours not properly date marked. Chef placed label. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed plastic container by dishwasher area not properly air-dried - wet nesting. Chef told employee to wash the containers and let them dry properly. Corrective Action Taken

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets at reaching cooler at kitchen.

Basic - Stored food not covered. Observed container with flour not covered at dry storage area. Chef covered container. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed throughout the kitchen.

Basic - Working containers of food removed from original container not identified by common name. Observed container with flour not label at dry storage area.Chef placed label. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Observed hand washing sink obstructed by metal cart near ware washing area. General manager cleared obstruction. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed wet nesting on metal containers stored near ware washing area. General manager asked staff member to wash, sanitize, and air dry containers. Corrective Action Taken

Basic - No handwashing sign provided at a hand sink used by food employees. Observed no hand washing sign at hand washing sink at lobby bakery area near entrance. General manager placed sign. Corrected On-Site Repeat Violation

High Priority - Non-food grade paper/paper towel used as liner for food container. Observed paper towel lining a food container of cilantro located inside reach in cooler drawer. Chef removed paper towel. 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 beef/steak stored over containers of raw salmon inside reach in cooler, located across from warewashing area. Chef placed containers of raw salmon on top shelf, above raw beef. Corrected On-Site

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed plates located on top shelves above prep coolers not kept inverted or protected, across from cookline.

Basic - Current Hotel and Restaurant license not displayed. Observed Hotels and Restaurants license dated October 1, 2023 posted on wall near lobby area.

Basic - In-use tongs stored on equipment/ oven door handle between uses located at front kitchen prep area. Chef removed tongs from oven door handle. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Observed no handwashing sign provided at wait station area and lobby bakery area.

Basic - Silverware/utensils stored upright with the food-contact surface up. Observed spoons, knives and forks stored in storage holder, not kept inverted or presented handle first, located across from walk in cooler. Employee began to invert all utensils. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Observed squeeze bottles of barbecue sauce and maple syrup not labeled located at prep counter, in front of cookline. Manager advised employee to label squeeze bottles. Corrective Action Taken