Cheddar's Scratch Kitchen

Observed remnants of stickers left on clean seasoning container lids in the dry storage room. Observed sticker remnants on clean food containers on the rack across from warewashing area. Observed yellow residue buildup on drink nozzle at drink machine next to salad prep area. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Person in charge placed drink nozzles in warewashing area to be washed, rinsed, and sanitized. Food containers were also placed in warewashing area to have stickers removed prior to proper sanitizing methods.

Observed food employee with dreadlocks cooking/prepping food without wearing a hair restraint. Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch. Employee was given a hair restraint.

Observed remnants of stickers left on clean seasoning container lids in the dry storage room. Observed sticker remnants on clean food containers on the rack across from warewashing area. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Person in charge placed items in warewashing area to be cleaned thoroughly, and sticker remnants removed.

Observed several metal and plastic food containers wet stacked on the racks across from the warewashing machine. After cleaning and sanitizing, equipment and utensils:

1. Shall be air-dried or used after adequate draining before contact with food; and

2. May not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry.

Person in charge directed employees to properly air-dry containers.

Observed several containers of spinach dip and homestyle meatloaf in the walk-in cooler with discard dates of 04/29. Also, observed container of tilapia filet in the meat cooler with discard date of 04/29. Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 5 and 6 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. Person in charge stated the previous labels were not removed and these items were prepped today. PIC recreated and placed new datemark labels on food items.

Observed several metal and plastic food containers wet stacked on the racks across from the warewashing machine. After cleaning and sanitizing, equipment and utensils:

1. Shall be air-dried or used after adequate draining before contact with food; and

2. May not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry.

Warewashing personnel properly stacked containers to air-dry.

Observed several time/temperature control for safety food cold holding at temperatures greater than 41°F in the cooler drawers below the grill in the main kitchen (see temp log). Observed TCS food items cold holding at temperatures greater than 41°F in the prep top coolers in the main kitchen (see temp log). Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below. Person in charge voluntarily discarded cheese. Food employee placed all other TCS food items in the walk-in freezer.

Observed several metal and plastic food containers wet stacked on the racks across from the warewashing machine. After cleaning and sanitizing, equipment and utensils:

1. Shall be air-dried or used after adequate draining before contact with food; and

2. May not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry. Person in charge directed food employee to properly air-dry food containers.

Observed a single-use cups being reused as a scoop in the sugar as well as the brown sugar container in the dry storage area. Single-service and single-use articles may not be reused. Person in charge removed and discarded plastic cups.

Observed remnants of stickers left on clean food containers. Rule: Equipment food contact surfaces and utensils shall be clean to sight and touch. Corrective Action: PIC removed containers for sticker remnants to be removed and items to be re-washed rinsed and sanitized.

Observed food service employees in main kitchen on line without appropriate hair covering. Rule:

1. Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain hair. Corrective Action: Employees put on hair nets.

Observed CFSM certificates not posted in public view. Observed all CFSM certificates in a binder located in the office in the kitchen area. The original CFSM certificate shall be posted in public view in each food service establishment. An additional copy shall be retained on file at the food service establishment at all times, and shall be made available for inspection by the Health Authority. Must correct within 10 calendar days.

Observed remnants of stickers left on clean food containers. Equipment food contact surfaces and utensils shall be clean to sight and touch. Must correct within 72 hours.

Observed the ice chute of the bulk ice-producing machine with black residue on it located in the main kitchen area across from the 3-compartment sink. Except when dry cleaning methods are used as specified under subsection (7)(e) of this Rule, surfaces of utensils and equipment contacting food that is not time/temperature control for safety food shall be cleaned:

(i) At any time when contamination may have occurred;

(ii) At least every 24 hours for iced tea dispensers including nozzles and consumer self-service utensils such as tongs, scoops, or ladles;

(iii) Before restocking consumer self-service equipment and utensils such as condiment dispensers and display containers; and

(iv) In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment:

(I) At a frequency specified by the manufacturer; or

(II) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold.

Must correct within 72 hours.

Observed several food containers wet stacked on the racks across from the ware washing machine. After cleaning and sanitizing, equipment and utensils: Shall be air-dried or used after adequate draining before contact with food; and

2. May not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry. The PIC rearranged food containers so that they could properly air dry.