- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Gaskets with slimy/mold-like build-up. / front bakery station.
- Basic - No copy of latest inspection report available.
- Basic - Reach-in cooler gasket torn/in disrepair. / front bakery station.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in cold holding drawers. / raw beef over raw pork chop / cook line cold lodging drawers / **Corrected On-Site**
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine. / bar 3 sink.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. / blocks of butter using time control at back prep room with no written procedures / not on time control plan.
|
10/29/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Floors not maintained to be easily cleanable. Deep groutlines causing retention of standing water and food debris. Ware washing area.
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. At cook line.
- Basic - Reach-in cooler shelves with rust that has pitted the surface. Cooler in hallway near walk in units.
- High Priority - Cut lettuce cold held at greater than 41 degrees Fahrenheit. At cook line. Advised.
- High Priority - Shell eggs in use or stored with cracks or broken shells. At cook line. Corrective action taken: product discarded.
- High Priority - Vacuum breaker missing at hose spigot closest to mopsink.
- Intermediate - Accumulation of black mold-like substance inside the ice bin. Beverage station near bar. **Corrected On-Site**
- Intermediate - Cutting board(s) stained/soiled. Portable green cutting boards in back prep area stained with old food residue.
|
2/28/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Hot water sanitizing warewasher water pressure not between 5-30 pounds per square inch (PSI). 40 plus psi
- Basic - Storage of maintenance equipment in areas that may result in cross contamination. The cleaning crew placed the floor mat on the wait staff expo table, the mat was removed and the counter was cleaned and sanitized
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cheese 45 in the pasta station reach in cooler. Tomato 46. Cooked Mushroom 46. Cooked peppers 45 in the broiler front reach in cooler
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cook placed on apron with gloves hands and proceeded to touch the whisk without removing gloves and washing hands **Corrected On-Site**
- High Priority - Small flying insects in bar area and I the wait staff expo areas
- High Priority - Thermotape failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Food contact surface contact time insufficient
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Milk at the wait staff area and at the bar.
- Intermediate - Cutting board(s) stained/soiled. The wood cutting boards for customer use are all soiled **Corrected On-Site**
- Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit. Hot water take too long to reach all the hand sinks on the cook line
- Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained.
|
9/17/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
6/19/2013 | Routine - Food | Admin. Complaint Callback Complied |
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Flour/water mixtures 56-64 on cookline. Operator intends to add to existing plan. Also buttermilk/egg mixture 56, iced for temperature recovery. Additionally diced and canned tomatoes in sauted pan chill cooler **Warning**
- Intermediate - Cold holding equipment incapable of maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Sauted pan chiller. Food temperature 50 **Warning**
|
4/11/2013 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away. Cook line **Warning**
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Chicken wings shallower for quick chill to 41 within 3.5 hrs **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Flour/water mixtures 56-64 on cookline. Operator intends to add to existing plan. Also buttermilk/egg mixture 56, iced for temperature recovery. Additionally diced and canned tomatoes in sauteed pan chill cooler **Warning**
- Intermediate - Cold holding equipment incapable of maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Sauteed pan chiller. Food temperature 50 **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. Chicken wings 74 after cooling 2.5 hrs **Warning**
|
4/10/2013 | Routine - Food | Warning Issued |
- Equipment or utensils not designed or constructed in a durable manner.pasta basket in poor repair, operator discarded.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.Warewahing area clean wares shelving **Corrected On-Site**
- Critical - Observed buildup of slime on soda dispensing nozzles. Bar soda guns
- Critical - Observed buildup of soiled material on mixer head.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. Fry cooler soiled and pizza cooler with standing water
- Plumbing system in disrepair.Mopsink in Warewahing area backed up. Establishment has access to another accessible Mopsink.
|
11/15/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
6/18/2012 | Complaint Full | Call Back - Complied |
- Lights missing the proper shield, sleeve coatings or covers. Degraded coating on some expo lightning
- Critical - Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded.Smoked salmon served raw. This violation must be corrected by : 6 18 12.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cooked onions 68F under grill for a short time per operator. Operator intends to hold refrigerated.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corn, salmon, beans 53-53F for less than 2 hours per operator. All food moved to walk in cooler for temperatures recovery. This violation must be corrected by : 6 18 12.
- Critical - Required consumer advisory for raw/undercooked animal food not provided. Added smoked salmon to existing advisory. Corrected On Site. Advised operator to remove asterisk from items on menu that are NOT allowed to be served undercooked.
- Critical - Salads makeline drawer cooler incapable of maintaining potentially hazardous food at proper temperatures. Food temperatures 52-53F. Do not store potentially hazardous foods in this unit until maintaining 41F or colder. This violation must be corrected by : 6 18 12.
|
6/15/2012 | Complaint Full | Warning Issued |
- Critical - Handwashing cleanser lacking at handwashing lavatory. Outside servers area
- Critical - No handwashing sign provided at a handsink used by food employees.Outside servers area
- Critical - Required consumer advisory for raw/undercooked animal food not provided. Added smoked salmon to existing consumer advisory Corrected On Site. Repeat Violation.
|
12/29/2011 | Complaint Full | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. Men's and women's employee restroomss Corrected On Site.
- Critical - Observed buildup of soiled material on underside of mixer head. Corrected On Site.
- Critical - Observed encrusted, soiled material on slicer and grinder. Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Roasted tomatoes 80F cooked 30 minutes ago. Operator intends to add to existing time plan
- Critical - Required consumer advisory for raw/undercooked animal food not provided. Recommended adding smoked salmon to existing consumer advisory.
|
12/14/2011 | Routine - Food | Inspection Completed - No Further Action |
- Drain cover(s) missing.Mop sink room
- Critical - Hand wash sink lacking proper hand drying provisions.Pizza/salads area, cookline Corrected On Site.
- Critical - Handwash sink not accessible for employee use at all times.Preparation area, blocked by utensil in sink basin Corrected On Site.
- Missing drain plug at dumpster.
- Critical - No conspicuously located thermometer in holding unit.Both Server's exppo cooler Corrected On Site.
- Critical - Observed buildup of soiled material on mixer head.
- Observed clean utensils/equipment(silver ware) stored in dirty trays Corrected On Site.
- Critical - Observed encrusted, soiled material on slicer.
- Critical - Observed food being cooled by nonapproved method.Pastas 85 and 104F cooling 1.25 hours. Shallowed and placed into walk in freezer for quick chill to 70F within .75 hours
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Buttermilk 51F in pasta station cooler for 1.5 hours. Quick chilled in ice bath for temperatures recovery
- Observed residue build-up on handsink faucet at server's bar soda station
- Observed residue build-up on top of dishmachine
- Critical - Pasta station cold rail incapable of maintaining potentially hazardous food at proper temperatures.Food temperatures 45-51F. Recommended using ice bath for proper temperature control
- Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.Tested below 150 recommended ppm
- Critical - Working containers of food removed from original container not identified by common name.Flour, dry storage Corrected On Site.
|
3/15/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 03D-05-1 Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.Pork 75 & 66F and pastas 51F cooling overnight per operator
- Violation: 38-07-1 Lights missing the proper shield, sleeve coatings or covers.Warewashing area
|
11/19/2010 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Critical. Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded.Menu indicates salmon may be cooked to order Invoices indicate salmon is purchased fresh not frozen
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.Swiss, cheddar & mozzarella cheeses in walk in cooler
- Critical. Working containers of food removed from original container not identified by common name.Dry storage area
- Critical. Working containers of food removed from original container not identified by common name.Sugar/bakery area Corrected On Site.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Soups 45F in walk in cooler, shallowed and cooled
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Chicken 52F, pasta 52F for 1 hour per operator, moved to walk in cooler for temperature recovery.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Salmon 47F in sautee cooler for 1 hour per operator, moved to walk in cooler This violation must be corrected by : 11 19 10.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Eggwash 57F for less than 3 hours, iced for temperature recovery
- Critical. Observed food being cooled by nonapproved method.Tomatoes & peppers 123F cooling on speedrack in kitchen. Food moved to cooler for further cooling
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.Pork 75 & 66F and pastas 51F cooling overnight per operator
- Critical. Pasta station drawers coolerincapable of maintaining potentially hazardous food at proper temperatures.Food temperature 52F, do not store potentially hazardous foids in this unit until maintaining 41F or colder. This violation must be corrected by : 11 19 10.
- Critical. Sautee cooler incapable of maintaining potentially hazardous food at proper temperatures.Food temperature 43-47F. Do not store potentially hazardous foods in this unit until maintaining 41F or colder This violation must be corrected by : 11 19 10.
- Critical. Observed uncovered food in holding unit/dry storage area.Corn meal, dry storage Corrected On Site.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.Innsugar, bakery area
- Critical. Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.Dishwasher Corrected On Site.
- Critical. Observed buildup of slime in the upper interior of ice machine.
- Critical. Hand wash sink lacking proper hand drying provisions.Cookline Corrected On Site.
- Observed garbage on the ground and/or pad around dumpster and grease receptacle
- Lights missing the proper shield, sleeve coatings or covers.Warewashing area
- No copy of latest inspection report.
|
11/18/2010 | Routine - Food | Warning Issued |
- Critical. Working containers of food removed from original container not identified by common name.Preparation area
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Onions on cookline 88F. Advised
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above.Butter blend 105F on cookline . Advised
- Critical. Observed food being cooled by nonapproved method.Spicy broth cooling in too deep quantity of over 4 inches Corrected On Site.
- Critical. Observed raw animal food (smoked salmon) stored over ready-to-eat food(orange juice) in walk in freezer. Corrected On Site.
- Critical. Observed employee switch from working with raw food to ready-to-eat food without washing hands prior to glove change Fry cook Corrected On Site.
- Critical. Observed buildup of slime in the upper interior of ice machine. Corrected On Site.
- Critical. Observed handwash sink used for purposes other than handwashing.Preparation area, used as a dumpsink
- No copy of latest inspection report. Repeat Violation.
|
1/20/2010 | Complaint Full | Inspection Completed - No Further Action |
- Violation: 10-03-1 Observed in-use utensil used with moist food not stored in running water of sufficient velocity.Cookline
|
12/29/2009 | Routine - Food | Call Back - Complied |
- Critical. Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded.Facility serving seared albacore tuna, undercooked MAHI, SALMON This violation must be corrected by : 12 29 09.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.Foodhandlers cutting fresh herbs with bare hands Corrected On Site.
- Observed in-use utensil used with moist food not stored in running water of sufficient velocity.Cookline
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.Paddles at icemaker
- Observed in-use utensil stored in unclean water at or above 135 degrees Fahrenheit. on cookline
- Critical. Observed buildup of slime in the upper interior of ice machine.
- Observed utensils stored in crevices between equipment. knife on cookline in between prep. table Corrected On Site.
- Waste line missing at soda gun holster.Bar area Corrected On Site.
- Critical. Observed unlabeled spray bottle.Warewashing area Corrected On Site.
- No copy of latest inspection report.6-09
|
10/29/2009 | Routine - Food | Warning Issued |
| No report available. | 9/15/2008 | Complaint Full | Inspection Completed - No Further Action |
| No report available. | 8/12/2008 | Routine - Food | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about Cheesecake Factory (The), 520 N Orlando Ave #100, Winter Park, FL »