Cheesecake Factory, 11800 West Broad Street Ste 1800, Richmond, VA 23233 - Full Service Restaurant inspection findings and violations

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Business Info

Restaurant: Cheesecake Factory
Address: 11800 West Broad Street Ste 1800, Richmond, VA 23233
Type: Full Service Restaurant
Phone: 804 364-4300
Total inspections: 10
Last inspection: 07/24/2015
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Inspection findings

Inspection date

Type
Prep refrigerator has been fixed (820 A2) and dish machine was serviced (1900) - wash temp is now >160F, final >190F, tape turned.
  • Equipment - Good Repair and Proper Adjustment (repeated violation)
    Observation: Wait line salad dressing reach in cooler has standing/leaking water.
    Correction: Repair and maintain equipment.
  • Equipment - Non-Food Contact Surfaces and Utensils (repeated violation)
    Observation: Upper interior of the ice machine in need of cleaning.
    Correction: Clean and sanitize regularly.
  • Plumbing System Maintained in Good Repair (repeated violation)
    Observation: No hot water at prep area hand sink.
    Correction: Repair or adjust to provide hot water.
  • Pests - Controlling Pests* (repeated violation)
    Observation: Several fruit flies in dry storage room (old potato and debris under one shelf).
    Correction: Clean floors and prevent harborage areas.
07/24/2015Follow-up
Observed good glove changing and handwashing by cook line staff.
  • Ice Used as Exterior Coolant - Prohibited as Ingredient (corrected on site)
    Observation: Containers of drink mixers stored in drink ice at the bar.
    Correction: Cease use of ice used as a cooling medium for food.
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
    Observation: Observed foods above 41F at prep line: chicken, pasta in saute line drawer 47, 45F
    Correction: batter, egg wash, chicken, crab cake mix at fryer station 57, 47, 45, 47F.
  • Equipment - Good Repair and Proper Adjustment
    Observation: Wait line salad dressing reach in cooler has standing/leaking water.
    Correction: Repair and maintain equipment.
  • Equipment - Non-Food Contact Surfaces and Utensils
    Observation: Upper interior of the ice machine in need of cleaning.
    Correction: Clean and sanitize regularly.
  • Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (corrected on site)
    Observation: The dishmachine rinse temperature is not exceeding 130F, therefore surface temperatures of wares is not reaching the 160F needed for sanitization.
    Correction: Service called (expected today). Repair unit to sanitize properly.
  • Plumbing System Maintained in Good Repair
    Observation: No hot water at prep area hand sink.
    Correction: Repair or adjust to provide hot water.
  • Pests - Controlling Pests*
    Observation: Several fruit flies in dry storage room (old potato and debris under one shelf).
    Correction: Clean floors and prevent harborage areas.
07/20/2015Routine
Floor drain in storage room off of bakery was backing up - apparently due to handsink use in the area. Door was closed and area can remain unused until plumber repairs drain and floor is cleaned and disinfected. Do not open the coolers in this room until floor has been disinfected. Plumber arrived and is repairing the drain and hand sinks.
  • Critical: Hands - When to Wash* (corrected on site)
    Observation: Employee handled raw chicken then removed gloves and did not wash hands before putting on new gloves and returning to working with ready-to-eat foods.
    Correction: Discussed with employees who then washed hands. One handsink on the line is missing aerator so sprays employees who attempt to wash hands and another handsink on line has water too hot (>120) to comfortably wash hands. Keep hand sinks in good working condition so employees have convenient access to hand wash facilities. PIC called plumber for repair.
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
    Observation: TCS food in one drawer cooler unit was >41°F. Crab Cake Mix 47, Cod 46.7, Shrimp 46.8.
    Correction: PIC discarded food in this unit and called service tech. Repair is expected today.
01/26/2015Risk Factor
Good facility sanitation. Discussed cooling procedures.
  • Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
    Observation: Employee eating while making salads.
    Correction: PIC talked with employee about the risk of contaminating hands/gloves and transferring microorganisms that may cause illness to food and food contact surfaces..
10/06/2014Risk Factor
  • Critical: Hands - When to Wash* (corrected on site)
    Observation: Observed dishwasher handled soiled dishes, put on gloves without washing hands to take off clean dishes.
    Correction: Correct by washing hands.
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
    Observation: Observed cold TCS food held above 41 degrees (chicken broth, pico de gallo, spinach cream sauce, sour cream sauce, etc.).
    Correction: Correct by moving to colder refrigeration. Monitor temperatures on prep units. Correct temperature of units as necessary.
  • Equipment - Good Repair and Proper Adjustment
    Observation: Observed gasket torn on refrigerator door, magnet missing on door.
    Correction: Correct by repairing.
  • Lighting, Intensity
    Observation: Observed light not at 50 foot candles on cutting boards on prep line.
    Correction: Correct by providing 50 foot candles of light.
  • Physical Facilities in Good Repair
    Observation: Observed broken floor tiles.
    Correction: Correct by repairing.
05/28/2014Routine
Visited facility in response to customer complaint that on 4/27/14 complainant was served coffee in cup with baked on food debris and a water glass with food particles stuck to the inside of the glass. Checked glassware - found some with spotting and small flecks of debris stuck to the glass. Checked dishmachine - observed strainer inside machine had lemon pieces, straw, foil, plastic wrap and 2 gloves. Emptied strainers - cleaned interior of machine. Ensure that dishes are properly scraped and rinsed before placing in machine, visually check glassware, plates, etc. upon exit of machine. Have items checked before serving.
No violation noted during this evaluation.		05/01/2014Complaint
No critical violations observed. Gloves worn. New dishmachine installed - temperatures good. Time control on lemon sauces and madera sauce (4 hours).
No violation noted during this evaluation.		11/22/2013Risk Factor
Visited facility in response to customer complaint that on 8/16 customer had a take out order of fried macaroni & cheese which contained an insect. Facility had pest control treatment on 8/2/13 - no rodent or insect activity observed - 2nd visit on 8/5 for bait - no pests observed. Third party audit company was on site today 9:00-11:30 a.m. No pest problem observed. Traced path of fried macaroni & cheese preparation. No insects observed. Cheese mixture and macaroni is baked-cooled-prepared into rolls with breadcrumbs - fried 3 1/2 minutes at 350 degrees, then broiled in salamander 4 1/2 minutes on sizzle skillet. Unable to validate complaint.
No violation noted during this evaluation.		08/22/2013Complaint
No critical violations observed. Dishmachine temperatures satisfactory - chlorine in bar dishmachine 50 ppm. Quat sanitizer strength satisfactory. Gloves worn during prep. Good cooling technique - sheet pan, chicken 61 degrees less than 2 hours. Cooling log is being maintained - good.
  • Equipment - Good Repair and Proper Adjustment
    Observation: Observed gasket torn on pizza dough cooler.
    Correction: Correct by replacing gasket.
  • Non-Food Contact Surfaces (corrected on site) (repeated violation)
    Observation: Observed sticky residue of labels on 2" hotel pans exterior.;Correct by cleaning.
  • Lighting, Intensity (repeated violation)
    Observation: Observed light not at 50 foot candles at cutting boards at prep stations.
    Correction: Correct by providing light at required intensity.
05/22/2013Routine
No critical violations observed. Gloves worn during prep. Discussed menu - consumer disclosure is only an asterisk beside certain food items - the advisory is on one page at the front of the menu. Dishmachine temperatures good.
No violation noted during this evaluation.		12/18/2012Risk Factor

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