CHEDDARS SCRATCH KITCHEN

Proper eating, tasting, drinking, or tobacco use — Inspector Note: Observed an employee drinking coffee in the the main prep area/front food service area. Observed an open energy drink can stored in one of the reach-in coolers located at the bar. C/A: Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. However, drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee’s hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles will be allowed. COS: drinks discarded; discussed designated areas and using disposable cups with straws and lids.

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed all three hand sinks in the front food service/main food prep area without any hand soap or other approved hand cleanser. Observed the hand sink in one of the server drink stations without any hand soap or other approved hand cleanser. C/A: Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. COS: liquid hand soap provided to all the sinks

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed heavy black accumulations on the inside of the soda nozzles of the drink machines located in behind the bar at the server drink station. C/A: In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment: (I) At a frequency specified by the manufacturer; or COS: soda nozzles replaced with new nozzles cleaned to sight and touch (II) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed several plates stacked through out front food service/ main food prep area under counters with food debris present on the surfaces. C/A: Equipment food-contact surfaces and utensils shall be clean to sight and touch COS: plates removed and re-washed; sanitized in the high temperature dish machine (160F)

Proper cold holding temperatures — Inspector Note: Observed several cold TCS food distinguished by an asterisk (*) held above 41F. C/A: cold time/temperature control for safety (TCS) food shall be maintained at 41°F or below COS: items placed on ice or in Walk-in freezer to cool to 41F, raw conch discarded. Items in the salad prep-CH drawers placed on ice (per PIC; Lee, items in the front food service area are taken from the walk-in cooler every morning around 10:30am and placed into units)