CHEESECAKE FACTORY RESTAURANT

Plumbing installed; proper backflow devices — Inspector Note: Observed leak from AC unit in bar area and main front entrance. CA:(r) System Maintained in Good Repair. A plumbing system shall be repaired according to law; P and maintained in good repair. Advised PIC to repair the leaking A/C units in the bar area and near the main entrance and maintain the affected areas clean and dry to prevent slip hazards, water damage, and potential pest attraction.

Insects, rodents, and animals not present — Inspector Note: Observed multiple gnats (Fruit flies) in the bar and main dining area during time of inspection. CA: (k) Controlling Pests. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by: 1. Routinely inspecting incoming shipments of food and supplies; 2. Routinely inspecting the premises for evidence of pests; 3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under subsections (6)(e), (6)(m), and (6)(n) of this Rule; Pf and 4. Eliminating harborage conditions. Advised PIC to consult with pest control to remediate pest activity.

Proper cooling methods used: adequate equipment for temperature control — Inspector Note: Observed cornmeal cooling at room temperature on a cooling rack. CA:1. Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled: (i) Placing the food in shallow pans; Pf (ii) Separating the food into smaller or thinner portions; Pf (iii) Using rapid cooling equipment; Pf (iv) Stirring the food in a container placed in an ice water bath; Pf (v) Using containers that facilitate heat transfer; Pf (vi) Adding ice as an ingredient; Pf or (vii) Other effective methods. Pf 2. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: (i) Arranged in the equipment to provide maximum heat transfer through the container walls; and (ii) Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. COS: PIC relocated the cornmeal and placed it in the walk-in cooler to properly cool using approved methods.

Single-use/single-service articles: properly stored, used — Inspector Note: Observed corn and tomatoes stored directly on the floor in the walk-in cooler. CA: (e) Equipment, Utensils, Linens, and Single-Service and Single-Use Articles. 1. Except as specified in paragraph 4 of this subsection, cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored: (i) In a clean, dry location; (ii) Where they are not exposed to splash, dust, or other contamination; and (iii) At least 6 inches (15 centimeters) above the floor. 3. Single-service and single-use articles shall be stored as specified under paragraph 1 of this subsection and shall be kept in the original protective package or stored by using other means that afford protection from contamination until used. Advised PIC to store all food items at least 6 inches off the floor to prevent contamination and allow for proper cleaning and airflow within the walk-in cooler.