JUL 23
2023
PASSED
9 violations2 CRITICALDETAILS
SANITARY INSPECTION RECORD — CITY OF DALLAS
✕
THE CHEESECAKE FACTORY.
BEAT. 18/100
7700 W NORTHWEST HWY #700 · PRESTON HOLLOW, DALLAS
Last inspected July 23, 2023 · passed
35 critical violations on file. Recent issues warrant caution.
THE NUMBERS
INSPECTIONS
12
12 passed
VIOLATIONS
122
includes 35 critical
RECORDS COVER
6 YEARS
since Dec 2016
INSPECTION HISTORY
*03 Food products not maintained at 135øF or above
DICED POTATOES ON FRONT LINE -120F ( HOT HOLDING TEMPERATURE / MUST BE AT LEAST 135F)
*10 Clean Sight and Touch
FOOD CONTACT SURFACES NOT CLEAN FOR SIGHT AND TOUCH - SHELVES/ REACH-IN-COOLER & FREEZER
*35 Eating food, chewing gum, drinking beverages, or using tobacco
PROPERLY STORE PERSONAL DRINKS- DISH AREA
*36 Cloths in-use for wiping between uses stored
OBSERVED WET WIPING TOWELS - NOT IN SANITIZER
*39 Cutting surfaces.
CUTTING BOARDS NOT IN GOOD REPAIR
*42 Floors/walls/ceiling/nonfood dirty
CLEAN THE FLOORS -THROUGHOUT KITCHEN / COOK LINE CLEAN SHELVES THROUGH OUT THE BACK KITCHEN CLEAN HAND SINK AT THE COOK LINE
*43 Ventilation systems:no public health hazard
CHECK VENTILATION SYSTEM AT COOKLINE - VERY HOT/ CORRECT AT ONCE
*45 Premises shall be maintained in good repair
RESEAL LOSE CAULK AT DISH WASHERS 9 NOT IN GOOD REPAIR) FLOOR OBSERVED AROUND LARGE GRATE - NOT IN GOOD REPAIR REPLACE MISSING SPACER / VENT FILTER 9VENT SYSTEM) LOW GROUT SEEN IN FLOORING (KITCH
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
COVER FOOD NOT USE ( INGREDIENT/ CHIPS )
JAN 32023PASSED7 violations3 CRITICALDETAILS
JAN 3
2023
PASSED
7 violations3 CRITICALDETAILS
*02 Cold Hold (41øF/45øF or below)
Observed cooked eggs stored at 50 degrees F in RIC on cook line.
*10 Clean Sight and Touch
Observed dirty WIC shelving, counter tops, and ice machine.
*36 Dry wiping cloths and the chemical sanitizing solutions free of food debris and visible soil
Observed dirty wiping cloths.
*39 Baking equipment shall be cleaned every 24 hours
Observed dirty cooking and cold holding equipment in prep area.
*42 Floors/walls/ceiling/nonfood dirty
Observed dirty floors.
*45 Lockers to be used to store personal items
Store all personal items in appropriate place.
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
Store cooled foods covered.
MAR 312022PASSED16 violations3 CRITICALDETAILS
MAR 31
2022
PASSED
16 violations3 CRITICALDETAILS
*34 Outer openings:closing holes, gaps
*19 Hand sink water temperature below 110'F
*35 Eating food, chewing gum, drinking beverages, or using tobacco
*10 Clean Sight and Touch
*43 Clean vent syst:Intake/exhaust air ducts
*45 Premises shall be maintained in good repair
*38 Thawing. under running water criteria
*14 When to wash hands before donning new gloves
*36 Cloths in-use for wiping between uses stored
*31 Individual, disposable towels
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
*32 Package integrity
*02 Cold Hold (41øF/45øF or below)
*42 Floors/walls/ceiling/nonfood dirty
*03 Food products not maintained at 135øF or above
*20 Grease Trap Tickets
APR 202021PASSED16 violations5 CRITICALDETAILS
APR 20
2021
PASSED
16 violations5 CRITICALDETAILS
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
COVER ALL FOOD TO PREVENT CROSS CONTAMINATION
*10 Clean Sight and Touch
CLEAN ALL FOOD CONTACT SURFACES
*35 Hair Restraints effective
PROPERLY RESTRAIN HAIR
*24 Food packaged in a establishment, shall be labeled as specified in law
LABEL ALL CONTAINERS ( WARNING)
*34 Outer openings:closing holes, gaps
CLOSE ALL GAPS
*39 Utensils, single serve items 6 inches off - floor
FOOD EQUIPMENT STORED ON FLOOR
*32 Approved Food Contact Equip.
DISCONTINUE USING PAPER TOWELS IN THE FOOD ( WARNING)
*02 Cold Hold (41øF/45øF or below)
d. TOM 59.4, D. TOM 48.4, SALMON 45.4, S. MUSHROOM 49.8
*19 Hand sink water temperature below 110'F
MAINTAIN HOT WATER AT 110F
*47 Handwashing signage
PROVIDE HAND WASHING SIGNS AT ALL HAND SINKS
*36 Cloths in-use for wiping between uses stored
SOILED WIPING CLOTHES IMPROPERLY STORED ON EQUIPMENT
*21 RFSM - Not On Site
EXPIRED RFSM
*42 Floors/walls/ceiling/nonfood dirty
CLEAN FLOORS , WALLS & GASKETS ( CLEAN UNDER AND BEHIND EQUIPMENT)
*45 Premises shall be maintained in good repair
RESEAL AROUND HAND SINKS
*14 When to wash hands before donning new gloves
LACK OF HAND WASHING
*06 Discard if TCS is in container w/ no date or day
NO DATE MARKING ON PREPARED FOODS
SEP 112020PASSED11 violations4 CRITICALDETAILS
SEP 11
2020
PASSED
11 violations4 CRITICALDETAILS
*36 Cloths in-use for wiping between uses stored
SOILED WIPING CLOTHES IMPROPERLY STORED ON EQUIPMENT
*06 Discard if TCS is in container w/ no date or day
NO DATE MAKING ON PREPARED FOOD
*35 Hair Restraints effective
PROVIDE HAIR RESTRAINTS FOR ANY ONE IN KITCHEN
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
COVER ALL FOOD TO PREVENT CROSS CONTAMINATION
*21 PIC ensures effective handwashing being done
FAILURE TO WASH HANDS
*19 Hand sink water temperature below 110'F
MAINTAIN HOT WATER AT 110F WITHIN 20 SECONDS
*14 When to wash hands before donning new gloves
DONNING GLOVES WITHOUT WASHING HANDS
*42 Floors/walls/ceiling/nonfood dirty
CLEAN FLOORS, GASKETS & FAN VENT COVERS
*34 Outer openings:closing holes, gaps
CLOSE ALL GAPS
*39 Keep utensils handles upright or protected
PROVIDE SCOOP WITH HANDLE
*02 Cold Hold (41øF/45øF or below)
S. Tomatoes 45.6, b. eggs 48.6
show all 12 inspections →
MAR 122020PASSED10 violations3 CRITICALDETAILS
MAR 12
2020
PASSED
10 violations3 CRITICALDETAILS
*02 Cold Hold (41øF/45øF or below)
S. TOMATOES 51.2f, B. EGGS 53.5, GUACAMOLE 69.4, C. TOMATOES 53.1, VEGGIE SALAD 50.1,C.CUCUMBERS 47.8F,
*06 Discard if TCS is in container w/ no date or day
NO DATE MARKING ON PREPARED FOODS
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
COVER ALL FOOD TO PREVENT CROSS CONTAMINATION
*34 Outer openings:closing holes, gaps
CLOSE ALL GAPS IN CEILING
*36 Cloths in-use for wiping between uses stored
SOILED WIPING CLOTHES IMPROPERLY STORED ON EQUIPMENT
*10 Clean Sight and Touch
UNSANITARY CONDITIONS- DEEP CLEAN ALL FOOD CONTACT SURFACES
*35 Jewelry Prohibition
NO JEWELRY ALLOWED (WATCHES & BRACELETS)
*15 Contact RTE Products w/ Bare Hands
BARE CONTACT ON RTE FOOD
*14 When to wash hands before donning new gloves
DONNING GLOVES WITHOUT WASHING HANDS
*47 Conditions of Permit-in use of food equipment
POST SIGN” CURRENT HEALTH INSPECTION IS AVAILABLE UPON REQUEST”
AUG 272019PASSED9 violations1 CRITICALDETAILS
AUG 27
2019
PASSED
9 violations1 CRITICALDETAILS
*02 Cold Hold (41øF/45øF or below)
tomato and cheese
*19 Water & Plumbing in good repair- per code
Leak at kitchen hand sink
*44 Trash can provided for papertowel waste
*14 When to wash hands before donning new gloves
*36 Cloths in-use for wiping between uses stored
*36 Containers of chemical sanitizing solutions stored off the floor and used in a manner that preve
*42 Floors/walls/ceiling/nonfood dirty
dirty floor of beer cooler
*31 Individual, disposable towels
Cookline
*28 Date marking > 24 hrs,on site,temp 41F
FEB 282019PASSED9 violations3 CRITICALDETAILS
FEB 28
2019
PASSED
9 violations3 CRITICALDETAILS
*29 Cold/hot hold unit thermometer easily viewable
*15 Contact RTE Products w/ Bare Hands
*28 Date marking > 24 hrs,on site,temp 41F
*43 Light - 20 foot : Washing, utensil, toilet
*39 Loosely cover cooling foods
In reach in cooler
*36 Cloths in-use for wiping between uses stored
*32 Damaged Equipment
Cracked panel inside microwave oven
*44 Trash can provided for papertowel waste
*14 When to wash hands before donning new gloves
AUG 142018PASSED9 violations3 CRITICALDETAILS
AUG 14
2018
PASSED
9 violations3 CRITICALDETAILS
*32 Watertight joint for equipment
repair faucet leak at 2 comp sink
*15 Contact RTE Products w/ Bare Hands
*31 Handwashing lavatory - used for other purpose
*36 Cloths in-use for wiping between uses stored
*10 Clean Sight and Touch
interior of ice makers
*14 When to wash hands before donning new gloves
*02 Cold Hold (41øF/45øF or below)
*28 Date marking > 24 hrs,on site,temp 41F
*44 Trash can provided for papertowel waste
FEB 132018PASSED8 violations2 CRITICALDETAILS
FEB 13
2018
PASSED
8 violations2 CRITICALDETAILS
*36 Containers of chemical sanitizing solutions stored off the floor and used in a manner that preve
*21 RFSM - Not On Site
*29 Cold/hot hold unit thermometer easily viewable
*10 Clean Sight and Touch
food containers inside walk in cooler, cooler racks
*36 Cloths in-use for wiping between uses stored
*14 When to wash hands before donning new gloves
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
raw meat over cheese
*44 Trash can provided for papertowel waste
JUL 172017PASSED9 violations2 CRITICALDETAILS
JUL 17
2017
PASSED
9 violations2 CRITICALDETAILS
*02 Cold Hold (41øF/45øF or below)
SOUR CREAM 50'F, MUSHROOM 51'F, MUSHROOM 50'F, LIQUID EGG 50'F
*19 Water & Plumbing in good repair- per code
REPAIR DRAIN TABLE OF DISHWASHER . OBSERVED STANDING WATER FROM THE AREA
*21 RFSM - Not On Site
*14 Gloves single use
MAKE SURE EMPLOYEE CHANGE GLOVES BETWEEN TASK. OBSERVED EMPLOYEE CHANGING TASK WITH SAME GLOVES
*36 Cloths in-use for wiping between uses stored
*35 Eating food, chewing gum, drinking beverages, or using tobacco
OBSERVED EMPLOYEE CHEWING GUM AT PREP. STAION
*10 Chlorine sanitizer concentration, minimum temp.
BAR TESTED AT 0 PPM
*47 Conditions of Permit-in use of food equipment
*15 Bare hands contact with ready-to-eat foods
OBSERVED EMPLOYEE CONTACTED READY TO EAT FOOD WITH BARE HANDS
DEC 212016PASSED9 violations4 CRITICALDETAILS
DEC 21
2016
PASSED
9 violations4 CRITICALDETAILS
*28 Date marking > 24 hrs,on site,temp 41F
missing date marks expired foods as far back as 11/24
*21 RFSM - Not On Site
Expired 2014 repeat, citation
*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep
turn up dipper well at bar
*14 When to wash hands between raw and RTE foods
touched raw burger patty and then lettuce for burger without changing gloves citation
*15 Contact RTE Products w/ Bare Hands
servers touching bread cooks touching rte foods citation, repeat
*31 No soap at handsink
@ cheesecake area
*09 Cooked ready to eat - Food protected from cross contamination by separating, storage, preparatio
raw shell eggs over butter and cream
*19 Hand sink water temperature below 110'F
employee restroom! and back of house prep area
*37 Storing the food where it is not exposed to splash, dust, or other contamination
Data sourced from City of Dallas Code Compliance. We'd love to link you straight to this restaurant's record — turns out Dallas considers that a luxury. The full dataset is what's on offer →