CHEDDARS SCRATCH KITCHEN 2198
16020 PINE BLVD
Overall Food Safety Rating
★★★☆☆ (3.2/5)
Based on 5 health inspection reports
All Inspection Reports
Inspection Date: 1/8/2025
Inspection #: Visit ID: 8992774
- 36-22-4:Basic - Floor area(s) covered with standing water. Under breaded station employee dried area. Corrected On-Site Repeat Violation
- 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 50ppm), employee made new solution, quaternary sanitizer at 200 ppm Corrected On-Site
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Next to walk in cooler- wiping cloth and ice inside, employee removed. Corrected On-Site
Inspection Date: 10/1/2024
Inspection #: Visit ID: 8786870
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Cleaning equipment storage rack, metallic food containers stacked wet, employee removed from piles to be wash. Corrected On-Site
- 36-22-4:Basic - Floor area(s) covered with standing water. End of cook line, below salad station
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Chips warmer, build up of old residues, inside cover and sides.
Inspection Date: 5/17/2024
Inspection #: Visit ID: 8675109
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. At cookline
- 25-05-4:Basic - Single-service articles improperly stored. Cutlery box directly on floor under counter at the to-go station
- 29-20-5:Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Slow drainage at cookline handwashing station
- 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. At bar- handwashing sink with broken drain pipe.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Sandwiches not commercially packaged stored under frozen raw beef. Employee removed sandwich Corrected On-Site
Inspection Date: 1/19/2024
Inspection #: Visit ID: 8461093
- 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee removed black watch from his wrist. Corrected On-Site Repeat Violation
- 08B-38-4:Basic - Food stored on floor. One box of food inside walk in freezer, employee placed on shelf Corrected On-Site
- 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Grill station- butter and barbecue sauce, per manager food on time one hour ago, manager placed label. Corrected On-Site
Inspection Date: 8/1/2023
Inspection #: Visit ID: 8385666
- 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee working on breaded station has a black watch, after manager instructed, employee removed. Corrected On-Site
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Two hood filters along the cook line.
- 09-01-4:High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee grabbed crotons from a container to placed a salad plate for a customer. Manager instructed employee to always used tongs to get RTE a food. **Corrective Action Taken**
- 53B-15-4:Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Employee working with dishwasher machine didn't know how to verify the water temperature for sanitizing purposes.
- 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cook line-cooling drawer, pork ribs made yesterday morning not dated, employee placed a label. Corrected On-Site