CHEDDAR'S SCRATCH KITCHEN

Observed potatoes stored on rack not covered. C/A: Store all food items covered. May partially cover when cooling.

Observed peacans-6/6/26, monte cristo batter-6/7/26, and olives 4/30/36 stored past date marks. C/A: Monitor date marks and ensure food items are properly discarded.

Observed an employee not wearing a hair restraint during active food prep. C/A: Employees must wear hair restraints during active food prep.

Observed the food service permit not posted. C/A: Obtain and post permit.

Observed wet nesting of clean dishes on drying rack in the main kitchen. C/A: Allow dishes to properly air dry before stacking.

Observed buildup on the cooking equipment in the main kitchen. C/A: Clean all equipment. Increase cleaning frequency to limit buildup.

Observed the dumpster doors not closed. C/A: Ensure the dumpster doors/lids remain closed when not in use.

Observed the mop sitting on the floor by the mop sink. C/A: Hang mop to air dry in between uses.

Observed buildup on the floors, walls, and ceilings. C/A: Clean all floors, walls, and ceilings. Increase cleaning frequency to limit buildup.

Observed multiple containers/trays of food stored uncovered. C/A: Store all food items covered at all times.

Observed an employee not wearing a beard restraint during active food prep. C/A: Employees with beards and mustaches 1/2" or greater must wear a beard restraint during active food prep.

Observed pans stacked without enough room to allow air drying. C/A: Allow pans to properly air dry before stacking.

Observed buildup on the floors and walls. C/A: Clean all floors and walls. Increase cleaning frequency to limit buildup.

Observed cheese, butter, and pasta cold held above 41 degrees F (pasta 60 degrees F, cheese 57 degrees F, butter 60 degrees F). PIC mentioned that items were held outside of temperature control while the truck was being put away (around 9:45). C/A: Do not hold TCS food at room temperature. Place food in another cooler as a temporary storage location. COS, food discarded and replenished with properly cold held items.

Observed ice scoops stored on top of ice maker and not in a location protected from contamination. C/A: Store ice scoop in a clean and sanitized bin, protected from contamination. COS, ice scoops moved to a bin.

Observed pans stacked sideways, but without enough room to allow air drying. C/A: Allow pans to air dry before tightly stacking them.

Observed buildup on the sides and backsides of equipment. C/A: Clean all cooking equipment. Increase cleaning frequency to limit buildup.

Observed sliced fruit uncovered at the bar. Observed cheese uncovered in sever alley. C/A: Store all food items covered.

Observed buildup inside the microwave in the main kitchen. C/A: Clean microwave(s). Increase cleaning frequency to limit buildup.

Observed employees not wearing hair restraints during active food prep. C/A: Ensure hair restraints are worn during active food prep/cooking.

Observed ice scoop improperly stored in ice bin. C/A: Store scoop so that the handle is above the ice and the bin.

Observed wet nesting of clean dishes. C/A: Allow dishes to properly air dry before stacking.

Observed buildup on the sides and backsides of equipment. C/A: Clean all cooking equipment. Increase cleaning frequency to limit buildup.

Observed buildup on the drink machines in the server alley. C/A: Clean all drink machines. Increase cleaning frequency.

Observed standing water in the kitchen and at the bar. C/A: Clean up all standing water and check for leaks.

Observed buildup on equipment throughout the kitchen. C/A: Finish cleaning all equipment. Increase cleaning frequency.

Observed dust buildup on the vents in the kitchen. C/A: Clean all vents. Increase cleaning frequency.

Observed cheese-53F, cheese-48F, and lettuce-43F cold held above 41F. C/A: Ensure foods can be held at 41F or below for cold holding.

Observed multiple food items not covered in the server alley area. C/A: Store all food items covered.

Observed buildup on the drink machines in the server alley area. C/A: Clean all drink machines. Increase cleaning frequency.

Observed liquid eggs, whipped cream, and carrots passed date markings in the walk-in-cooler. C/A: Monitor date markings and ensure items are properly discarded.

Observed an employee wearing a wristwatch while actively cooking. C/A: No jewelry can be worn on arms or wrists during active food prep.

Observed the scoops improperly stored in flour, pasta, and cheese. C/A: Ensure all scoops are properly stored and handles don't touch food.

Observed clean dishes wet stacked on the drying rack in kitchen. C/A: Allow dishes to properly air dry before being stacked.

Observed buildup on several pieces of equipment throughout the kitchen. C/A: Clean all equipment to include in between and around equipment. Increase cleaning frequency.

Observed a food service employee plate ready to eat food with bare hand. C/A: Ensure there is no bare hand contact with ready to eat foods. Always have a barrier in between.

Observed multiple foods uncovered throughout the kitchen & dry storage room. C/A: Ensure all foods are covered.

Observed wet nesting of clean dishes. C/A: Allow dishes to properly air dry before stacking.

Observed multiple loose & broken tiles, and standing water throughout the kitchen. C/A: Clean up all standing water & get tiles fixed.