THE CHEESECAKE FACTORY

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

Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles on cook line containing food removed from the original container not labeled with common name. Repeat Violation

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw eggs stored over beef Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On-Site

Basic - Floor area(s) covered with standing water. Through out kitchen area. Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles containing food removed from its original container not labeled with common name. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 F Drawers ; salmon (50F - 43FCold Holding); shrimp (46F - 39FCold Holding); chicken (46F - 41FCold Holding); raw beef (52F - 43FCold Holding); egg mixture (53F - Cold Holding); pasta (41F - Cold Holding); Second temperature taken at1:33pm All items are placed in the cook line drawers at 10:30am. The temperature was taken at 11:00am and was documented to be 40F. Operator placed all foods in an alternate cooler for a quick cool. Corrected On-Site Repeat Violation

Basic - Floor area(s) covered with standing water. Throughout cooking, prep and storage areas.

Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles and shakers containing food removed from its original container not labeled with common.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Shell eggs over raw beef in reach in cooler, eggs removed Corrected On-Site

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. Liquid eggs in walk-in cooler opened over 24 hours, dated Corrected On-Site Repeat Violation

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

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin., cleaned during inspection Corrected On-Site

Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Dead insects in wall mounted UV trap next to stairs

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

Basic - In-use tongs stored on equipment door handle between uses. On grill, removed Corrected On-Site

Basic - Water softener salt (food) stored in a location that is not clean and dry. Bags of water softener salt on floor next to stairs, moved to shelf Corrected On-Site

No current insurance inspector boiler report or boiler certificate available for boiler. For reporting purposes only. Repeat Violation

High Priority - Live, small flying insects in bar area. 4 flies observed in bar area.

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. Half n half.

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

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. 2 backpacks on shelf in dry storage area.

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

Basic - Water draining onto floor surface. Dish washer drain.

No current insurance inspector boiler report or boiler certificate available for boiler. For reporting purposes only. 499,900 Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Chopper Corrected On-Site

Basic - Employee with no beard guard/restraint while engaging in food preparation. Corrected On-Site

Basic - Food not stored at least 6 inches off of the floor. Salt pellets for water softener in upstairs dry storage area by boiler are stored on the floor

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Chest freezer in upstairs dry storage room has ice build up

Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on metal bar at cook line equipment

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Both microwaves at cook line Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Hand sink at dessert prep area by dining room

Basic - Reach-in cooler shelves with rust that has pitted the surface. Stand up reach in cooler for meats has rusted shelves

Basic - Standing water in bottom of reach-in-cooler. Standing water in bottom of back up cooler at cook line Corrected On-Site

Basic - Wet mop not stored in a manner to allow the mop to dry. Corrected On-Site

No current insurance inspector boiler report or boiler certificate available for boiler. For reporting purposes only. Boiler BTU 499900.

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Corrected On-Site

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. - employee began to put clean food containers away in dish washing area without washing his hands - containers washed again , manager reviewed proper hand washing with employer

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - bean sprouts 48 F at 1:20 pm in cooler drawers at cook line opposite grill placed at cook line 11:00 am from walk in cooler - sprouts moved to walk in cooler for chill down Corrective Action Taken

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed at end area of cook line - manager changed solution - recheck Smartpower lactic acid 1875ppm/700 ppm DDBSA Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Cart of soiled dishes blocking the hand wash sink next to dish room area. Operator moved cart to clear hand wash area.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. - butter sauce at cook line held using time as a public health control with no written procedure provided

Basic - Covered waste receptacle not provided in women's bathroom. Women's employee restroom located in the kitchen no lid on trash receptacle. Discussed the need to provide a covered receptacle in the women's restroom.

Basic - Floor area(s) covered with standing water. Prep area, cook line walk in cooler, dish area

Basic - Garbage on the ground and/or pad around dumpster.

Basic - Unwashed fruits/vegetables stored above ready-to-eat parsley. Operator rearranged for proper storage Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Can opener soiled, operator brought can opener to dish washing machine to be cleaned. -soda dispenser gun in bar area was soiled, operator had employee clean the soda dispenser. Corrected on Sight Corrective Action Taken

Intermediate - Handwash sink missing in warewashing or food preparation area. Employee preparing food in area where no hand washing sink is available. Operator moved prep table to food prep area with hand wash sink. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink located in the middle of the cooks line did not have paper towels stored inside the dispenser. Operator replaced paper towels corrected on site. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine across from dish machine area in kitchen. Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Walk-in cooler with majority of meats and cooling products, had mold-like substance on ceiling near light.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Plastic bag of employees clothing stored in dish area above clean dishes. Employee removed personal items from this area. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Discussed with operator proper air drying of clean equipment.

Basic - Single-service articles stored on a soiled surface. Single-service paper towels stored inside soiled paper towel dispenser located on the middle of the cooks line. Operator had employee clean the dispenser before replacing towels. Corrected On-Site

Basic - Single-use gloves not stored in a clean, protected location. Cases of Single-use gloves were stored on the floor in upstairs dry storage.

Basic - Stored food not covered. Pumpkin Seeds in dry storage across from dish machine area where not covered. Employee covered container with lid. Corrected On-Site Repeat Violation

Basic - Wet mop not stored in a manner to allow the mop to dry. Wet Mop stored inside soiled mop bucket. Operator hung the wet mop up properly. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Soiled wet wiping cloths on food contact surfaces throughout kitchen. Corrected On-Site

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine at bar: ran multiple times, chlorine tested 0-25ppm. Operator set up three compartment sink at Bar and contacted dish machine service company at time of inspection. Corrective Action Taken

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Glasses not sanitized in dish machine with 0ppm chlorine at bar. Operator re sanitized glasses in three compartment sink with Sink and Surface Cleaner. Corrected On-Site

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 1 live fly in mop sink. Observed 2 live flies at bar.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Middle reach-in cooler on cook line: Cold holding: cooked onion 52 °F, shredded cheese 48 °F, fresh salsa 47 °F, chicken chili 51 °F, cut tomato 48 °F. Operator moved all time/temperature control for safety food into walk-in freezer for rapid cooling, re temped: Cold holding: cooked onion 48 °F, shredded cheese 42 °F, fresh salsa 41 °F, chicken chili 45 °F, cut tomato 43 °F, Corrective Action Taken

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

Basic - Stored food not covered. Sliced ham in walk-in cooler. Sugar in dry storage. Operator covered items. Corrected On-Site