The Cheesecake Factory

*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 )

*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.

*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

*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

*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

*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”

*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

*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

*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

*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

*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

*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