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Business Info

Restaurant: The Cheesecake Factory
Address: 875 N Michigan Ave, Chicago, IL 60611
Type: Restaurant
Total inspections: 12
Last inspection: Nov 16, 2012

Score
(the higher the better)
100

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Violation descriptions and comments

All cold food shall be stored at a temperature of 40F or less. THE FDOLLOWING FOOD ITEMS WERE FOUND AT IMPROPER TEMPERATURE: 6 LBS OF CHICKEN @ 47.3, 4 LBS OF SHREDDED CHEESE 45.8, 2 LBS BLUE CHEESE 46.4 AND 1 LB OF HAM @ 45.6. THE PRODUCTS WERE ALL DISCARDED. TOTAL VALUE: 13 LBS $20.00.
All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. ALL UNNECESSARY ARTICLES IN MOP SINK CLOSET AT FRONT OF THE STORE MUST BE REMOVED TO ELIMINATE ALL HARBORAGE. MUST REMOVE AND MAINTAIN.
All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. THE FOLLOWING UNDER THE COUNTER COOLERS WERE FOUND AT IMPROPER TEMPERATURE. SALAD, PIZZA STATION ETC.....COOLERS WILL BE TAGGED HELD FOR INSPECTION UNTI CORRECTED. NOTIFY DEPARTMENT OF HEALTH VIA FAX. 312-746-4240.
The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. FLOORS IN THE DISH ROOM IN NEED OF CLEANING AND REGROUTING.
All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. OBSERVED 1 REACH IN COOLER AT BAKERY STATION WITH RUBBER GASKETS IN POOR REPAIR. MUST CORRECT.
All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. All utensils shall be thoroughly cleaned and sanitized after each usage. FOUND HEAVY GREASE BUILD-UP AT FRYERS, MUST CLEAN AND MAINTAIN.

All cold food shall be stored at a temperature of 40F or less. CORRECTED ON 2-5-10
All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. REFER TO INSPECTION DATED 2-5-10 REPORT # 20522
All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. All utensils shall be thoroughly cleaned and sanitized after each usage. REFER TO INSPECTION DATED 2-5-10 REPORT # 20522
The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. REFER TO INSPECTION DATED 2-5-10 REPORT # 20522
Cleaning equipment shall be properly stored away from food, utensils, equipment, and clean linens. All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. REFER TO INSPECTION DATED 2-5-10 REPORT # 20522
All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. CORRECTED ON 2-5-10

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. LARGE CAN OPENER AND VEGETABLE SLICER IN NEED OF CLEANING AFTER EACH USE.
The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. FLOORS THROUGHOUT REAR PREP AREA IN NEED OF CLEANING TO REMOVE ALL BUILD UP. ALL FLOORS IN NEED OF GROUTING. MUST CORRECT AND MAINTAIN.
The walls and ceilings shall be in good repair and easily cleaned. Use dustless cleaning methods. WALLS AND CEILINGS IN NEED OF CLEANING TO REMOVE DUST AND BUILD-UP. MUST CLEAN AND MAINTAIN.
All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces. Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. LIGHT SHEILD IN REAR PREP AREA IN NEED OF REPLACING. CRACKED.
All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. All utensils shall be thoroughly cleaned and sanitized after each usage. ALL COOKING EQUIPMENT IN NEED OF CLEANING TO REMOVE ALL FOOD SPILLS. MUST CLEAN AND MAINTAIN.

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. LARGE CAN OPENER AND VEGETABLE SLICER IN NEED OF CLEANING AFTER EACH USE.
All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. All utensils shall be thoroughly cleaned and sanitized after each usage. ALL COOKING EQUIPMENT IN NEED OF CLEANING TO REMOVE ALL FOOD SPILLS. MUST CLEAN AND MAINTAIN.
The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. FLOORS THROUGHOUT REAR PREP AREA IN NEED OF CLEANING TO REMOVE ALL BUILD UP. ALL FLOORS IN NEED OF GROUTING. MUST CORRECT AND MAINTAIN
The walls and ceilings shall be in good repair and easily cleaned. Use dustless cleaning methods. WALLS AND CEILINGS IN NEED OF CLEANING TO REMOVE DUST AND BUILD-UP. MUST CLEAN AND MAINTAIN
All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces. Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. WALLS AND CEILINGS IN NEED OF CLEANING TO REMOVE DUST AND BUILD-UP. MUST CLEAN AND MAINTAIN
All dishwashing machines must be of a type that complies with all requirements of the plumbing section of the Municipal Code of Chicago and Rules and Regulation of the Board of Health. FOUND 3 COMPARTMENT SINK IN POOR REPAIR. DRAIN PIPE OPEN ALLOWING WASTE WATER TO DRAIN ON TO FLOOR. MUST REPAIR AND REPLACE DRAIN PLUG. REPAIRED AT TIME OF INSPECTION. SERIOUS CITATION 7-38-030 SERIOUS VIOLATION
All food shall be protected from contamination and the elements, and so shall all food equipment, containers, utensils, food contact surfaces and devices, and vehicles. FOUND 8 CUTTING BOARDS IN POOR REPAIR. WORN WITH DEEP CUTS. ALL BOARDS HAVE BEEN DISCARDED AT THIS TIME. CRITICAL VIOLATION 7-38-005(A) CITATION ISSUED.

All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines. OBSERVED 2 LIVE ROACHES AT REAR STORAGE ROOM AND LIVE SMALL FLIES ON WALLS/CEILING IN DISHMACHINE ROOM. MUST REM0VE ALL INSECT ACTIVITY. ADVISED TO CALL PEST CONTROL OPERATOR FOR SERVICE. SERIOUS VIOLATION. TICKET #H000062262 11.

UPON COMPLAINT REINSPECTION THE FOLLOWING OBSERVED, CORRECTED.

DISHWASHING FACILITY NOT MAINTAINED (7-38-030). OBSERVED LARGE AMOUNT OF WATER COMING OUT FROM THE BOTTOM OF THE DISHMACHINE DOORS, & POURING ONTO THE FLOOR CONTINOUSLY-MUST ADDRESS/FIX & MAINTAIN. All dishwashing machines must be of a type that complies with all requirements of the plumbing section of the Municipal Code of Chicago and Rules and Regulation of the Board of Health.
CUTTING BOARDS WITH DEEP GROOVES MUST BE REPLACED. CAULKING ON SEAMS OF ALL SINKS & STEAMTABLE UNITS MUST BE REPLACED (WORN OUT), TO STOP SEEPAGE OF WATER/ All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.
FOLLOWING NEED CLEANING: INTERIOR OF COOLERS AT LOWER & FIRST LEVEL BARS, EXTERIOR SIDES OF EQUIPMENT AT COOK'S LINE, COUNTERS UNDER PREP/HANDSINKS, CABINETS AT PASTRY/CAKES SECTION, FAN GUARDS OF SMALL COOLERS, CURTAINS OF DISHMACHINE-DUE TO FOOD STAINS/GREASE OR DIRT. All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.
ALL BULK FOOD CONTAINERS MUST BE LABELED & PROPER LIDS/COVERS PROVIDED FOR. All food not stored in the original container shall be stored in properly labeled containers.
FLOORS IN DISHROON & PREP AREAS MUST BE KEPT DRY, TO PREVENT PEST HARBORAGE. ANY BROKEN TILES MUST BE FIXED. The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.
CORRECTED
CORRECTED
FOLLOWING PLUMBING ISSUES MUST BE ADDRESSED: LEAKY PIPES OR FAUCETS AT OR UNDER HANDSINKS/PREP/BAR SINKS THRU-OUT PREMISES. Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health.

CORRECTED AT THIS TIME
CORRECTED AT THIS TIME
CORRECTED AT THIS TIME
CORRECTED AT THIS TIME
CORRECTED AT THIS TIME
LEAKY PIPES UNDER FRONT SERVERS ICE MACHINE & UNDER STEAMTABLE AT COOK'S LINE MUST BE FIXED. EXHAUST VENT ABOVE DISHMACHINE NOT ADEQUATELY WORKING-MUST FIX. Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health.

FAN GUARDS OF WALK-IN COOLERS & SMALL COOLERS AT BAKED GOODS AREA & PREP STATION BY MAIN ENTRY WAY MUST BE FREE OF DUST BUILD -UP. The walls and ceilings shall be in good repair and easily cleaned.
NOTED CONDENSATION WATER FROM WATER LINES UNDER HANDSINKS & SODA DISPENSER BY COOK'S LINE- MUST ADDRESS TO PREVENT PEST HARBORAGE. Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health.
SINK DRAINS, INTERIOR FLOOR OF COOLERS & CABINETS AT 1ST FLOOR BAR AREA MUST BE KEPT CLEAN. All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.

MUST INSTALL A HND SINK IN BAR AREA WHERE READY-TO-EAT FOOD ITEMS HANDLED.
INADEQUATE FOOD PROTECTION. FOUND 20 LBS OF RAW CHICKEN STORED IN WALK-IN COOLER AT 52.4F, CHICKEN WAS PLACED IN COOLER A DAY BEFORE. FOUND 2LBS OF COOKED BEANS AT 124.3F STORED IN A METAL CONTAINER NEXT TO COOKING BURNERS. INSTRUCTED MGR TO KEEP SUCH FOOD ITEMS STORED AT PROPER HOLDING TEMPERATURE. ITEMS DISCARDED VALUED AT $25.00.
MISSING LABELS ON BULK FOOD CONTAINERS, INSTRUCTED TO LABEL.
MISSING COVERS FOR ICE BINS AT BAR AREA, INSTRUCTED TO INSTALL.
EXCESSIVE STANDING WATER AT DISH WASHING AREA, INSTRUCTED TO MINIMIZE AND KEEP FLOOR DRAINS FREE FROM DEBRIS.
MISSING LIGHT SHIELD AT BAKERY DISPLAY COOLER, INSTRUCTED TO INSTALL.

PREVIOUS MINOR VIOLATION NOT CORRECTED FROM REPORT #1138437 DATED ON 08-07-12 FOR VIOLATION #(32) MUST PROVIDE COVERS FOR ICE BINS AT BAR AREA. INSTRUCTED MGR TO CORRECT VIOLATIONS WITHIN GIVEN TIME FRAME.
ICE MAKER INTERIOR SURFACES NOT CLEAN, FAN COVERS AND INSULATION COVERING AT PIPES IN WALK-IN COOLER.
FLOORS NOT CLEAN UNDER FOOD PREP AREA, FOOD DEBRIS NOTED, INSTRUCTED TO CLEAN AND MAINTAIN.
EXCESSIVE STANDING WATER AT DISH WASHING AREA, INSTRUCTED TO MINIMIZE AND KEEP FLOOR DRAINS FREE FROM DEBRIS.

refer to previous report for description.
refer to previous report for descriotion.

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Takes reservations:

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Parking:

Garage Private Lot Street Valet Validated

Attire:

Casual Dress Business Casual Jacket Preferred Jacket Required Jacket and Tie Required Formal Attire

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Yes No

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Yes No

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Yes No

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Yes No

Wi-Fi:

Yes No

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Breakfast Brunch Lunch Dessert Dinner Late Night

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Beer & Wine Only Full Bar Happy Hour

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Yes No

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Yes No

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Yes No

Live music:

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Scenic view:

Yes No

Gluten-free friendly:

Yes No

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Yes No

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