CHEESECAKE FACTORY (THE)

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Employee handled raw chicken and without washing hands employee handled bread, discussed with operator employee washed hands and changed gloves. Corrected On-Site

High Priority - Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. In reach in low boy cooler raw chicken stored in top drawer with no physical barrier between top and bottom with French fries stored on bottom drawer, discussed with operator to correct storage of products. Repeat Violation Admin Complaint

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee at cook line handled trash can and without washing hands and changing gloves employee handled container of coleslaw, discussed with operator employee changed gloves and washed hands. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line French fries (117F - Hot Holding) per operator product prepared less than 30 minutes ago, discussed with operator hot holding requirements. Operator chose to discard product. Corrected On-Site

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In flip top cooler at cook like Portioned chicken (51F - Cooling) at 2:00 since 12:00 to 50F at 2:35, at this current rate of cooling product will not reach 41F within 4 hours, discussed with operator who moved product to walk in cooler to chill. Corrective Action Taken

Basic - Old labels stuck to food containers after cleaning. In walk in cooler egg roll filling container with old label of another food product p, discussed with operator to remove old labels during cleaning.

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. Employee wiped face with hand and after without washing hands employee handled clean and sanitized dishes, discussed with chef employee washed hands. Corrected On-Site

High Priority - Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. In reach in low boy cooler under grill raw salmon stored in top drawer with no physical barrier between top and bottom with cooked beans stored on bottom drawer, discussed with operator who corrected storage of products. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler Raw chicken stored directly over cooked ham and butter, discussed with operator who corrected storage of products. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler at entrance to cook line over stacked spinach dip (49F - Cold Holding) per chef product not portioned or prepared today and held in unit for approximately 1 hour, discussed with operator who moved product to freezer to rapid chill. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Uncooked burger meat mixed with cheese over cooked soup in walk-in cooler; stored properly Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter (47F - Cold Holding); in drawers at cook line As per operator food not prepared or portend today; food out of temperature for approximately 1 hour; moved in ice Spinich dip (45F - Cold Holding)by toaster oven at cook line; food not prepared or portioned today; food out of temperature for approximately 1 hour; moved into a deeper pan and placed in ice; Corrective Action Taken Repeat Violation Admin Complaint

Basic - Food storage container cracked - butter sauce at prep station a5 the back of the kitchen

Basic - Ice buildup in walk-in freezer.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit- water at 92 F at cook line ; discarded Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. brchamel (44F - Cold Holding);in walk-in cooler #2 ; as per operator cooler door left open while putting received food away; food moved to walk-in freezer to quick chill; food not prepared or portioned today; food out of temperature for approximately 20 minutes; Corrective Action Taken Repeat Violation Admin Complaint

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 - melted butter - at cook line; time marked since 11:30 am Corrected On-Site

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. roasted peppers (65-68F - Cooling)at 12:05 to 65-66 F at 12:36 since 10:30 in walk-in cooler; food covered at this rate food will not reach 41 F or below within 6 hours; Operator removed cover Corrective Action Taken

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed vegetables like asparagus over cut and peeled onions in walk-in cooler; reversed Corrected On-Site

High Priority - - From initial inspection : High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. At dry storage area adjacent to prep area at back of the kitchen; observed approximately eight flies. Flies were located mostly at the top shelf which had boxes of coffee. Observe flies landing on coffee in boxes. Operator cleaned areas. Corrected On-Site Warning - From follow-up inspection 2024-07-24: Observed 2 live flies by the soda machine in dry storage area. One live fly at storage area. Operator cleaned areas. Admin Complaint

Basic - - From initial inspection : Basic - Equipment in poor repair. At Cook line; Cutting boards dented Warning - From follow-up inspection 2024-07-24: Time Extended

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw seared tuna over crab dip in reach in cooler at prep area; reversed Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Water bottles on prep table at cook line; operator removed Corrected On-Site

Basic - Ice buildup in walk-in freezer; Repeat Violation

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container- handle touching shredded cheese; stored properly Corrected On-Site Repeat Violation

Basic - Wiping cloth sanitizing solution stored on the floor- at prep station ; operator stored properly Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. spinach dip (43-46F - Cold Holding);in cold holding unit by pizza ovens; as per operator food out of temperature for approximately 30 minutes; operator stored food in walk-in cooler to quick chill; Corrective Action Taken

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Educated manager and advise to carry measuring devises for hot temperature machine;

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food- operator didn't list the foods used on four hour time in the form; foods listed during inspection ; form used for melted butter; Cajun butter; beef stock; Corrected On-Site Repeat Violation

Basic - Ice buildup in walk-in freezer.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container- handle touching prosciutto Fi Parma in drawer at cook line; removed Corrected On-Site

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container- handle touching cheese in drawers at cook line; removed Corrected On-Site

High Priority - Dented/rusted cans present. See stop sale. Tomato paste in dry storage

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 3 flying insects at bar. Next day routine per Randy Hicks

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Meatballs over cooked bacon on rack in prepares Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. plain cheesecake (50F - Cold Holding) at dessert station. Operator states in unit overnight

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. plain cheesecake (50F - Cold Holding) at dessert station. Operator states in unit overnight

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. mushroom sauce (114F - Hot Holding) on cookline, in unit less then 1 hour. Operator will reheat Corrected On-Site

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided operator with form Corrected On-Site

Basic - In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away. On cookline Corrected On-Site

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reachin coolers holding raw seafood and beef

Basic - Standing water in bottom of reach-in-cooler. Cooler drawers on cookline

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Above dish machine

Basic - Water leaking from faucet at dump sink. Next to coffee machines.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pizza station - salsa (45F - Cold Holding) not portioned or prepared today held over 4 hours - see stop sale. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pizza station - salsa (45F - Cold Holding) not portioned or prepared today held over 4 hours - see stop sale. Fry station drawers - shrimp (50F - Cold Holding); Calamari (51F - Cold Holding) chicken tenders (47F - Cold Holding); not prepared or portioned today - held under 4 hours - moved to freezer. At recheck all tested at 43f or below. Corrected On-Site Repeat Violation Admin Complaint

Intermediate - No soap provided at handwash sink. At grill station - operator provided. 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. Cooked rice noodles and grilled chicken held over 24 hours - operator date marked. Corrected On-Site

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Pizza station sauces - operator removed soufflé cups. Corrected On-Site Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees. At grill station - operator provided. Corrected On-Site

Basic - Reach-in cooler shelves with rust that has pitted the surface. Hallway reach in coolers.