CHEDDAR'S CASUAL CAFE, INC. D/B/A CHEDDAR'S SCRATCH KITCHEN # 2180

OBSERVED SANITIZER BUCKET SITTING ON TOP OF SERVER SALAD PREP STATION. CA: CHEMICALS SHOULD NOT BE STORED ABOVE EQUIPMENT/FOOD CONTACT SURFACES. COS - PIC MOVED.

OBSERVED PASTA SCOOP STORED WITH HANDLE TOUCHING PRODUCT. COS - PIC MOVED

OBSERVED CLEAN PLATES AND BOWLS STORED UNCOVERED AND NOT INVERTED

SEVERAL HANDSINKS NO LONGER SEALED TO WALL. NEED RECAULKED/RESEALED.

MOP SINK HAS CRACKED TILES AND MOLD IN CORNERS AND ON HOSES.

HIGH TEMPERATURE DISHWASHER NOT HITTING 160 F AT PLATE LEVEL. CA: DISH WASHER MUST HIT 160 AT PLATE LEVEL. PLEASE PURCHASE HIGH TEMP TEST STRIPS FROM AMAZON OR A THERMOMETER THAT DISPLAYS THE HIGHEST TEMPERATURE REACHED. COS - PIC CALLED ECOLAB TO HAVE DISHWASHER SERVICED AND IS TRYING TO PURCHASE NEW DISHWASHER

OBSERVED NUMEROUS FOOD SERVICE EMPLOYEES WITH THEIR HAIR DOWN/NOT RESTRAINED WHILE ACTIVELY SERVING FOOD. COS - PIC TOLD EMPLOYEES TO PROPERLYL RESTRAIN HAIR.

OBSERVED LARGE PLASTIC FOOD STORAGE CONTAINERS THAT WERE WET STACKED ON SHELF NEAR ICE MACHINE. INFORMED PIC ON HOW TO PYRAMID STACK.

SEVERAL COOLERS IN ESTABLISHMENT ARE NEEDING ICE TO KEEP ITEMS COLD (RAW PREP TABLE COOLER, DRESSINGS COOLER, & FINISHINGS PREP COOLER). COOLERS THAT WERE MADE TO COLD HOLD ITEMS MUST ALL BE FIXED. ICE IS NOT A PERMENENT SOLUTION.

Several TCS (Time/temperature control for safety) items stored in prep top cooler not cold held at or below 41°F. CA: All TCS foods being cold held must be stored at or below 41°F. COS: Items discarded, 4 hour discard time implemented.

Observed French fries stored in hot well below 135°F. Clarified that fries were being hot held and not actively cooling. CA: All TCS foods being hot held must be stored at or above 135°F.

Container of sugar (bulk container) stored without lid in dry storage area. Bulk container of flour and rice also left uncovered/unsealed in dry storage area. Ice bins at bar and in kitchen used for drinks also left uncovered and unattended. CA: All foods must be stored covered to prevent from potential contamination unless actively cooling. COS: Items covered.

High temperature dishwasher at bar not hitting 160°F at plate level. No other chemical based test strips were showing effective levels. Confirmed with PIC dishwasher is temp based. CA: Dishwasher must hit 160°F at plate level. High temp strips can be purchased from Amazon.

Hand sink besides dishwasher has leak.

Most recent inspection report not posted.

Boxes of single service items store don floor in storage shed outside.

Prep top cooler and chef base coolers not holding 41°F. Hot holding at fryer and next to grill not holding fries at 135°F or higher.

Grease + Grime under fryer, chef base, and other cooking equipment. Needs deep cleaning.

Observed several TCS (Time/temperature Control for Safety) food items located in chef base, fry station, fry prep top cooler, and prep cooler above 41°F. See temperature addendum. CA: All TCS food items must be cold held at 41°F or below unless actively cooling. COS: Items verified <2hrs with PIC relocated to Walk in Cooler to rapidly cool. Items over 2 hours discarded. Person in charge instructed to temporarily use time and ice until units mentioned are repaired.

Handwashing sink located at bar not stocked with drying provision. CA: All handwashing sinks must be stocked with drying provisions at all times.

Observed bag of salsa seasoning left open, container of soy sauce with missing cap, bag of brown sugar left open, steak seasoning missing lid all in dry storage area. CA: All food products must be stored covered unless actively cooling. COS: Mentioned items covered/stored in bag.

Walk in Cooler door unable to self close without force. Repair self closing mechanism. Mentioned coolers above unable to maintain 41°F or below. Repair units and send invoices of repairs to health department.

Observed food debris/grime on cooler, oven handles, fryers, and fry heat lamps. Clean at a higher frequency to prevent excessive buildup.

FRY STATION ICE BATHS LOW - ICE NOT TOUCHING PANS. SHRIMP, STEAK, & FISH NOT AT 41 DEG F OR LOWER. ITEMS DISCARDED ONSITE. ICE WATER ADDED TO UNIT. NEW MECHANICAL UNIT ARRIVED WHILE ONSITE. MONITOR CLOSELY.

CHEESE & TOMATOES AT BORDERLINE TEMPERATURES AT RIGHT SIDE COLD WELLS DUE TO GAP IN TOP OF UNIT. MAKE SURE TO INSTALL ALL RAILS TO PREVENT COLD AIR FROM ESCAPING. GAP SEALED.

FRY STATION WARMER NOT HOLDING SHRIMP & COUNTRY FRIED STEAK AT 135 DEG F OR HIGHER. FOOD DISCARDED ONSITE. CLEAN VENT SYSTEM & REPAIR/REPLACE UNIT.

SHRIMP NOT FULLY COOLED TO 41 DEG F PRIOR TO PLACING IN COOLER DRAWERS. ADDED BAGS OF ICE TO PROMOTE RAPID COOLING. ENSURE SHRIMP REACHES 41 DEG F IN WALK IN COOLER PRIOR TO PLACING IN COOLER DRAWERS AS THEY CANNOT FULLY COOL PRODUCT.