CHEESECAKE FACTORY THE

Food stored covered — Inspector Note: Observed mashed potatoes, grilled tenders and whole peeled potatoes stored uncovered in WIC #1 in main kitchen. Observed alfredo base and cut RTE onions stored uncovered in reach in cooler in main kitchen. Observed lemons, limes and other garnishes for food/drinks & 3 tea urns in use stored uncovered on served line. C/A: All food shall be stored covered and protected from contamination COS: Foods were covered

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed the food contact surfaces of multiple pans, plates and bowls stored as clean and ready to use soiled with old food debris in main kitchen on shelves and server line above food window. C/A: All food contact surfaces shall be clean to sight and touch COS: All equipment was placed back in ware-washing to be cleaned and sanitized

Proper cold holding temperatures — Inspector Note: Observed the following TCS foods cold holding above 41f in the main kitchen: cooler drawer 2: pasta 49f PTC 2: marinara 48f, creamy marinara 48f, heavy cream 51f cooler drawer 4: raw steak 46f cooler drawer 6: raw salmon 45f,raw shrimp 45f, mozzarella cheese 44f,ground beef 47f cooler drawer batter station: raw chicken 52f, raw shrimp 44f, calamari 45f PTC 4: sour cream 50f, diced tomatoes 46f, bbq ranch 46f PTC 6 : spicy peanut 48f, butter 50f, sour cream 46f CA:ALL TCS FOODS BEING HELD IN A FOOD SERVICE FACILITY SHALL BE MAINTAINED AT 41F OR BELOW COS: ALL FOOD DISCARDED

Proper cooling time and temperature — Inspector Note: Observed white cheddar sauce and heavy cream not cooling at a rate that would ensure they would reach 70F within 2 hrs from 135F C/A: Cooked time/temperature control for safety food shall be cooled: (i) Within 2 hours from 135°F (57°C) to 70°F (21°C); P and (ii) Within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or less. COS: White cheddar sauce and heavy cream was placed in WIF too cool. Sauces were 76F & 83F @ 3:30PM respectively; food discarded