CHEDDAR'S SCRATCH KITCHEN

The ROP bag marked with letter X was missing during the cooling of thE ROP food items.

Observed hot holding foods in steam table with out any lids or covers.

Packaged & Unpackaged Food, food stored covered(C) (iv) Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination;

COS: Employee placed lids over containers of exposed items.

Observed cutting surface to be damaged (cuts and pits) making it unable to be properly cleaned.

Cutting Surfaces (C) (b) Cutting Surfaces. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they cannot be resurfaced.

COS: Employee immediately discarded cutting surface, voluntarily.

Observed TCS food item in walk in cooler cooked for more than 24 hours with no date mark.
511-6-1.04(6)(g) - Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking (Pf) (g) Ready-to-Eat Time/Temperature Control for Safety Food, Date Marking

1. Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 4 and 5 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. Pf Note: All TCS food items were voluntarily discarded during the inspection.

Inoperable light fixture was observed under the cookline ventilation exhaust hood.

Dust and mold accumulation was observed on the ceiling vent cover in the kitchen.
511-6-1.07(5)(a),(b) - Good Repair, physical facilities maintained; Cleaning, Frequency & Restrictions, cleaned often enough to keep them clean (C) (5) Maintenance and Operation.

(a) Good Repair. All physical facilities shall be maintained in good repair.

Water was observed leaking from underneath the kitchen Hand sink. Note: 511-6-1.06(2)(r) - System Maintained in Good Repair (P, C) (r) System Maintained in Good Repair. A plumbing system shall be repaired according to law; P and maintained in good repair

A hole was observed in the wall beside the walk in refrigeration door. Note: 511-6-1.07(5)(a),(b) - Good Repair, physical facilities maintained; Cleaning, Frequency & Restrictions, cleaned often enough to keep them clean (C) (5) Maintenance and Operation.

(a) Good Repair. All physical facilities shall be maintained in good repair

Flour was Observed on the floor and shelf in the dry food storage room. 511-6-1.07(5)(a),(b) - Good Repair, physical facilities maintained; Cleaning, Frequency & Restrictions, cleaned often enough to keep them clean (C) (5) Maintenance and Operation.

(a) Good Repair. All physical facilities shall be maintained in good repair

Coleslaw salad and ranch dressing with butter milk were both observed cold holding at temperatures above 41 Degrees Fahrenheit. Note: Both food items were voluntarily discarded during the inspection.

Hand sinks in facility were observed not reaching 100 Degrees Fahrenheit. 511-6-1.06(2)(c) - Handwashing sinks, Installation (Pf, C) (c) Handwashing Sink Installation.

1. A handwashing sink shall be equipped to provide tempered water at a temperature of at least 100ºF (38ºC) through a mixing valve or combination faucet. Pf Note; Correct the violations compliance will be monitored in (24) hours.

The dish machine at the bar area was observed with Chlorine less than 50ppm, when measured with a chemical test kit. (n) Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration, and Hardness. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under subsection (8)(b)3 of this Rule shall meet the requirements specified in DPH Rule 511-6-1-.07(6)(g) which should be between 50 - 100ppm of chlorine. New Violation. Note: The facility will use the dish machine in the kitchen to wash all glassware from the Bar. Note: All glasses from the bar will taken back to the kitchen where they will be washed, rinsed and sanitized in the kitchen dish machine.

Observed TCS food items in walk in cooler cooked for more than 24 hours with no date mark.
511-6-1.04(6)(g) - Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking (Pf) (g) Ready-to-Eat Time/Temperature Control for Safety Food, Date Marking

1. Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 4 and 5 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. Pf Note: All TCS food items were voluntarily discarded during the inspection.

ROP soup was observed in the walk in refrigeration unit cold holding with no date label indicating when it was made. Approved HACCP Plan indicates that ROP foods cold holding must be labeled.ROP Soup was voluntarily discarded during the inspection.