The Cheesecake Factory

Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items

Observed employee jacket stored next to dry goods

Manager removed and stored properly. Corrected On-Site Repeat Violation

Basic – Employee wearing jewelry other than a plain ring on their hands/arms while preparing food

Observed employee engaging in food preparation with watch.

Basic – No handwashing sign provided at a hand sink used by food employees

Observed hand sink without hand washing sign located in middle of cook line

Inspector provided hand washing sign. Corrected On-Site

Basic – Opened employee beverage container in a cold holding unit with food to be served to customers

Observed bottled water stored on top of clean dishes in cold holding cabinet on service line

Chef removed and stored drinks properly. Corrected On-Site Repeat Violation

High Priority – Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area

Observed one flying insect in alcohol room

Observed one flying insect at entrance of cook line.

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit

Observed in flip top cooler at entrance of kitchen Cooked shredded chicken (48F – Cold Holding); Cooked noodles (48F – Cold Holding).nCooler had an ambient temperature of 50F

Manager quickly chilled shredded chicken to 38F,nManager turned timer on defrost

Took temperature of cooler and went down to Ambient 39F. Corrected On-Site

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime

Observed potato chopping tool soiled with food debris

Observed soda station soiled near nozzles with mold-like substance or slime

Observed establishment without a certified Food Manager had chopping tool cleaned and soda stations cleaned during inspection. Corrected On-Site