CHEDDAR'S CASUAL CAFE

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Employee breaded chicken and place in fryer. Then change gloves no hand washing. Inspector coached on proper hand washing , Employee washed hands .

High Priority - Live, small flying insects found Two small flying insects on area were bulk sugar bags are kept by back exit door. 1 small flying insects by hostess

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Steaks 45F burgers 45 F , sliced chedda45, American cheese 45 , Swiss 45 f all with temperatures all placed in freezer for rapid cooling . Rechecked steak 36F, burgers 29F, cheese were discarded. Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. No vac flow preventer on splitter . Needs to be placed on side were hose is connected.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Bottom oven on prep are

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Debris on table that has small oven next to grill . Hand sink located on dish prep area has build up.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Gaskets in reach in coolers across from small oven Cooling drawers under grill Door of make table in sets 2 All gaskets in coolers on cook line blocked Shelves on meat walk in cooler have debris Repeat Violation

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Mold like substance in wall behind rack that has cornstarch on dry storage

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Marinara cooling overnight in walk in cooler with temperature of 60F

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Marinara cooling overnight in walk in cooler with temperature of 60F

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter kept in line for less than 4 hrs with temperature of 67F . Operator will melt and keep hot . Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked shrimp 101F for 30 minutes operator discard Repeat Violation** Corrective Action Taken Repeat Violation

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employees preparing food with watch Servers wearing bracelets

Basic - Employee with no hair restraint while engaging in food preparation. Employee preparing food with no hair restraint

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

Basic - Light shield damaged/in disrepair. Missing light shield on dry storage

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cooler handles drawers in cook line Outside of equipment through kitchen Wheels on fryer doors Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Coling drawers under grill and on salad station Walk in cooler shelves

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Raw chicken stored in cooler located in expo line overnight with temperature of 54F.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw chicken kept in reach in cooler located by expo line overnight 54F. Pico , butter 46F, pasta 45F, sour cream kept in reach in cooler located by expo line for less of 4 hours . Manager moved items kept in cooler for less than 4 hours to another cooler. Rechecked pasta 42, butter 43F Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Broccoli casserole kept in hot box for less than 4 hours with temperature of 116F. Reheat up to 172F. Corrective Action Taken

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelving in dry storage has debris, liquid spilled. Grease build up on fryer wheels. Grease build up on table under warmer located in fry station.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Walk in cooler shelves have mold substance , reach in cooler in fry station have mold like substance.

Basic - Silverware/utensils stored upright with the food-contact surface up. Cleaned silverware kept at kitchen entrance. Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Bulk flour no label. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over pork in walk in cooler close to ice machines. Corrected On-Site

Basic - Accumulation of debris on exterior of warewashing machine. Repeat Violation

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave located in cook line close to expo line

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Mold like substances on gaskets on cooling drawers located in cook line .

Basic - Silverware/utensils stored upright with the food-contact surface up. Cleaned forks kept in green basket by kitchen entrance facing up.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Walls close to breading station and walk in cooler have debris.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit, Burger station cooler 4 beef Pattie's 57°/ 4 Cooked chicken halves 57°/ 12 slabs of ribs 55° to 59°/ Meatloaf 13 pieces 57° Drawers had thermometer, temp reading 57°; top of the cooler had correct food temps, Salad cooler Cut tomatoes 57°/ leafy greens 57°; per manager salad station is typically iced down, products from previous day, operator discarded all products, determined foods in coolers more than 4 hours.

Basic - Accumulation of debris on exterior of warewashing machine. Corrected On-Site

Basic - Floor soiled/has accumulation of debris to right of flattop and under cooking equipment

Basic - Food storage container/container lid cracked or broken. Lid to leafy greens cracked/ 2 large lids covering, flour and cornmeal cracked/ lid to raw poultry in walk-in-cooler cracked

Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards throughout kitchen Ice build up in walk in freezer

Basic - Equipment in poor repair. Reach in cooler located on cooks line by the sauce warmer has door that does not seal when closed. Spinach dip is stored in there.

Basic - Food storage container/container lid cracked or broken. Observed cracked lids covering panko and cornmeal at prep station

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Three microwaves on the cooks line Salad station reach in cooler is soiled Shelving in walk in cooler

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Under the flat top grill there is debris build up Gaskets throughout kitchen are soiled

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.No paper towels on hand sink located at bar area. Corrected On-Site Repeat Violation

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.Employees preparing food while wearing bracelets. Repeat Violation

Basic - Employee with no beard guard/restraint while engaging in food preparation.Cook preparing food with no beard guard.

Basic - Floor soiled/has accumulation of debris.Debris on floor on multiple areas of kitchen. Repeat Violation

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.Microwaves on cook line have debris.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.Dust on fan covers on walk in cooler.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues.Reach in cooler on pantry station has debris, reach in freezer on pantry station have debris. Shelves on walk in cooler have debris. Repeat Violation

Basic - Silverware/utensils stored upright with the food-contact surface up.Forks kept on baskets on green baskets on servers station.

Basic - Standing water in bottom of reach-in-cooler.Standing water on reach in cooler on pantry station. Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Panko and cornmeal stored on back storage. Corrected On-Site

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 flying insect at ware washing area 1 flying insect at servers station in front of heat lamp.

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk stored in servers area operator not able to determine when was open .Half and half and heavy whipping cream inside walk in cooler no date marked and operator not able to determine when it was open.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.Mixer guard had debris.

Intermediate - Handwash sink used for purposes other than handwashing.Ice dumped in hand sink by walk in cooler .

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.No paper towels in hand sink at bar. Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment door handles in cooling drawers under flat top and grill.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.Cellphone stored in shelve above reach in cooler . Cooler across from chips fryer. Corrected On-Site

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

Basic - Employee with ineffective hair restraint while engaging in food preparation.Server wearing hair half up . Corrected On-Site

Basic - Floor soiled/has accumulation of debris.Debris on floor at meat cooler.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.Knifes kept in water with temperature of 86F.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues.Multiple cooling drawers in cook line have debris and mold like substance in gaskets. Reach in cooler across from chips fryers have debris. Reach in freezer across from fryers have debris. Reach in cooler across from toaster oven have mold like substance in lid. Walk in coolers shelves have mold like substance.

Basic - Silverware/utensils stored upright with the food-contact surface up. Server wrapping silver ware and handles not facing up. Corrective action taken.

Basic - Standing water in bottom of reach-in-cooler in servers area in front of croissants . Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.Soda machine in servers area by pure mixes has build up.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Ceiling/ceiling tile shows damage or is in disrepair.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer.Ice build up in walking cooler.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.Under the microwave that is missing the bottom cover at the cook line.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.Ceiling at walking cooler in where the vegetables and prep is kept has build up. Back wheel of steam table in where the tenders are kept has grease build up.

Marked exit/path to marked exit blocked. For reporting purposes only.Speed rack blocking back exit door.

Intermediate - - From initial inspection : 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. - From follow-up inspection 2021-08-24: Time Extended - From follow-up inspection 2021-08-24: Time Extended - From follow-up inspection 2021-08-25: Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair.Dipper well at cook line not operable , no water in well and food debris in bottom of the well. - From follow-up inspection 2021-08-24: Time Extended - From follow-up inspection 2021-08-24: Time Extended - From follow-up inspection 2021-08-25: Time Extended