- Basic - Equipment and utensils not properly air-dried - wet nesting. **Warning**
|
09/10/2014 | Routine - Food | Call Back - Complied |
- Basic - Compartment of equipment subject to the accumulation of moisture is not sloped to drain to allow complete drainage.cheesecake Reach in cooler **Warning**
- Basic - Equipment and utensils not properly air-dried - wet nesting. **Warning**
- Basic - Food storage container/container lid cracked or broken. **Warning**
- Basic - In-use knife/knives stored in cracks between pieces of equipment. **Corrected On-Site** **Warning**
- Basic - In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away. **Repeat Violation** **Warning**
- Basic - Interior of microwave soiled with encrusted food debris. **Warning**
- Basic - Soiled dry wiping cloth in use. **Warning**
- Basic - Soiled reach-in cooler gaskets. **Warning**
- Basic - Water leaking from faucet/faucet handle. Dishwash area and cook line **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. **Warning**
- High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Bar sink **Corrected On-Site** **Warning**
- Intermediate - Employee used handwash sink as a dump sink. **Repeat Violation** **Warning**
- Intermediate - Encrusted material on can opener blade. **Warning**
- Intermediate - Ice chute soiled/build up of mold-like substance/slime. **Repeat Violation** **Warning**
- Intermediate - Reach-in cooler not 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. **Warning**
|
09/08/2014 | Routine - Food | Warning Issued |
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away. **Corrected On-Site**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Chicken 76
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin. Wait station
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
- Intermediate - Employee used handwash sink as a dump sink.
- Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Covered and too deep, chicken
- Intermediate - Ice chute soiled/build up of mold-like substance/slime.
|
4/4/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee used food thermometer to measure food temperatures without first cleaning the thermometer. **Corrected On-Site**
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - Paper towel used as liner for food container. Reach in cooler
- Basic - Reach-in cooler gasket torn/in disrepair.
- Basic - Silverware/utensils stored upright with the food-contact surface up.
- Basic - Single-service articles not stored inverted or protected from contamination. **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Cooked/heated potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Pasta
- High Priority - Dented/rusted cans present. 2cans clam sauce
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Raw chicken over raw beef
- High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use due to being blocked by cart on wheels.
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. Sauce **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Sauce **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food wrapped in plastic wrap/placed in closed plastic bag while cooling. Turkey **Corrected On-Site**
- No current insurance inspector's boiler report or boiler certificate available for boiler. For reporting purposes only.
|
12/9/2013 | Complaint Full | Inspection Completed - No Further Action |
- Basic - 4-603.15(A)
- Basic - Dusty ceiling tiles and/or air conditioning vent covers.
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Food storage container/container lid cracked or broken.
- Basic - Single-service articles not stored inverted or protected from contamination.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. **Corrected On-Site**
- Intermediate - Employee used handwash sink as a dump sink. Onion slice near prep area
- Intermediate - Handwash sink not accessible for employee use at all times. Cooks line
- Intermediate - Reach-in cooler not 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.
|
9/11/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - License expired more than 30 days, but not more than 60 days, after expiration date.
|
3/21/2013 | Routine - Food | Inspection Completed - No Further Action |
- Equipment and utensils not properly air dried.
- In use utensil not stored with handle above the top of potentially hazardous food and the container. Scoop in flour container.
- Critical - No handwashing sign provided at a handsink used by food employees. Cooksline and dessert room.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Cooksline.
- Critical - Observed dented/rusted cans. Dry storage dessert room large can of cherry sauce.
- Critical - Observed handwash sink used for purposes other than handwashing.Cooksline.
- Observed open dumpster lid.
- Wet wiping cloth not stored in sanitizing solution between uses. Dishwasher area.
|
11/19/2012 | Routine - Food | Inspection Completed - No Further Action |
- Equipment and utensils not properly air-dried. Observed wet nesting on cleaned containers.
- Observed grease on the ground and/or pad around grease receptacle.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Eggwash (48F), Tempura (52F), and rice flour batter (60F) on cooks line. All product replaced by staff.
- Critical - Observed small flying insects in waitress area.
|
6/12/2012 | Routine - Food | Inspection Completed - No Further Action |
- Equipment and utensils not properly air-dried. Observed wet nesting on cleaned containers.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Observed employee cutting/slicing bellpeppers with bare hands. Corrected On Site.
- Critical - Observed food being cooled by nonapproved method. Cooked pork (83F), chicken chili (98F), and chicken salad (52F) in walk-in cooler covered during cooling. Corrected On Site.
- Observed grease on the ground and/or pad around grease receptacle.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food - bowls without handle used as scoop in rice and dry raisens.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoops stored in 128F water.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Diced eggs in reach-in cooler measured 45F and liquid eggs between flat grill measured 52F. Technician on site to fix cooler.
|
2/8/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. All products in 6-drawer cooler measured 50F.
- Equipment and utensils not properly air-dried. Observed wet nesting on clean containers.
- Critical - Handwashing cleanser lacking at handwashing lavatory. Handwash sink in cooks line (middle sink). Corrected On Site.
- Critical - No conspicuously located thermometer in holding unit - cake cooler in bakery.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Using bowl as scoop to dispense cooked rice.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoops stored in 90F water. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Flour batter measured 50F, butter, pasta, cooked plant food, and cheese in reach-in cooler measured 50F, and eggwash in middle of cooks line measured 58F. All products moved into working coolers or placed on ice to control temperature.
- Critical - Observed small flying insects in bar area and in dry food storage room.
|
9/22/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
4/6/2011 | Complaint Partial | Inspection Completed - No Further Action |
- Equipment and utensils not properly air-dried. Observed wet nesting on clean pans.
- Critical - Observed small flying insects in bar area.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Working containers of food removed from original container not identified by common name. Sauces in plastic squeeze bottles.
|
3/31/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Original container: properly labeled, date marking
- Critical. Original container: properly labeled, date marking
- Critical. Original container: properly labeled, date marking
- Critical. Original container: properly labeled, date marking
- Critical. Original container: properly labeled, date marking
- Critical. Cold food at proper temperatures during storage, display, service, transport, and cold holding
- Critical. Thermometers provided and conspicuously placed
- Critical. Food protection during storage, preparation, display, service, transportation
- Critical. Food protection during storage, preparation, display, service, transportation
- Critical. Food protection during storage, preparation, display, service, transportation
- Critical. Cross-contamination, equipment, personnel, storage
- In use food dispensing utensils properly stored
- Critical. Hands washed and clean, good hygienic practices (observed), alternative operation plan
- Critical. Hands washed and clean, good hygienic practices (observed), alternative operation plan
- Critical. Hands washed and clean, good hygienic practices (observed), alternative operation plan
- Critical. Hands washed and clean, good hygienic practices (observed), alternative operation plan
- Critical. Proper hygienic practices, eating/drinking/smoking (evidence)
- Food contact surfaces designed, constructed, maintained, installed, located
- Food contact surfaces designed, constructed, maintained, installed, located
- Non-food contact surfaces designed, constructed, maintained, installed, located
- Non-food contact surfaces designed, constructed, maintained, installed, located
- Non-food contact surfaces designed, constructed, maintained, installed, located
- Non-food contact surfaces designed, constructed, maintained, installed, located
- Pre-flushed, scraped, soaked
- Critical. Sanitizing concentration
- Critical. Food contact surfaces of equipment and utensils clean
- Critical. Food contact surfaces of equipment and utensils clean
- Critical. Food contact surfaces of equipment and utensils clean
- Non-food contact surfaces clean
- Non-food contact surfaces clean
- Storage/handling of clean equipment, utensils
- Storage/handling of clean equipment, utensils
- Storage/handling of clean equipment, utensils
- Storage/handling of clean equipment, utensils
- Storage/handling of clean equipment, utensils
- Plumbing installed and maintained
- Critical. Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with handsoap, disposable towels or hand drying devices, tissue, covered waste receptacles
- Critical. Presence of insects/rodents. Animals prohibited
- Employee lockers provided and used, clean
- Clean and soiled linen segregated and properly stored
- Critical. Current license properly displayed
- Critical. Food management certification valid
- Critical. Employee training validation
|
8/12/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed food stored on floor. walkin freezer Corrected On Site.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. mushroom
- Observed in-use utensil used with moist food not stored in running water of sufficient velocity. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
- Observed build-up of mold-like substance on surface of nonfood-contact surface. on soda fountain
- Equipment and utensils not properly air-dried.
- Observed single-service articles stored without protection from contamination. not inverted - bakery -Corrected On Site.
- Observed single-service articles stored without protection from contamination. not inverted -cookline - Corrected On Site.
|
5/19/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. milk Corrected On Site.
- Critical. Observed uncovered food in holding unit/dry storage area. fry freezer and tea on server areas
- Critical. Observed cloth used as a food-contact surface. colth undercutting board
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Food-contact surfaces not cleaned after being contaminationed. cooking pans Corrected On Site.
- Critical. Reach-in cooler not cleaned prior to accumulation of soil residue.fry freezer food debris in bottom
- Equipment and utensils not properly air-dried.
- Critical. Observed handwash sink used for purposes other than handwashing. using as dump sink
|
1/7/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Critical. Observed raw animal food stored over ready-to-eat food.eggs over produce
- Critical. Observed food stored on floor. walkin freezer
- Critical. Observed uncovered food in holding unit/dry storage area. tea at server station
- Critical. Single-use gloves not changed as needed after changing tasks or when damaged or soiled. dishwaser touched floor and didn't wash hands
- Observed in-use utensil not stored in standing watermore than 135 degrees Fahrenheit.
- 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.
- Critical. Observed employee drinking from an open beverage container in a food preparation or other restricted area.
- Observed cutting board grooved/pitted and no longer cleanable.
- Rinse solution not clean.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Food-contact surfaces not cleaned after being contaminationed. tables not sanitized properly after use
- Critical. Observed buildup of soiled material on mixer head.
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. server plate counter
- Equipment and utensils not properly air-dried.
- Observed leaking pipe at plumbing fixture. dish room
- Critical. Observed frayed/spliced electrical wires. For reporting purposes only. behind soup cooker
- Critical. Hotel and Restaurant license not properly displayed.
|
7/31/2009 | Complaint Full | Inspection Completed - No Further Action |
| No report available. | 4/10/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 11/13/2008 | Routine - Food | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about The Cheesecake Factory, 781 Brandon Town Ctr, Brandon, FL »