- Design and construction of equipment including
hot oil filtering equipment, can openers, non-food contact surfaces, kick plates, ventilation hood systems filters, bearings and gear boxes, and condenser units
- Miscellaneous sources of contamination
Observation: condensate water formed from steam produced above the mechanical dishwasher is dripping down onto clean dishware as it exits the warewashing machine.
- PHF/TCS foods maintained at 41°F or below, except during preparation, cooling, cooling, or when time is used as a public health control
Observation: the upper portion of two prep tables used at the grill were holding food at 50 degrees. Repairman was called and arrived while onsite.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: several cases of raw shell eggs were stored above ready to eat foods in the walk-in cooler. Eggs were moved during the inspection for correction.
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01/06/2016 | Regular |
| No violation noted during this evaluation. | 08/26/2015 | Physical Recheck |
- Bare hand contact with ready to eat foods
Observation: Server touch loaf of bread with bare hands. Person in charge instructed food employee to not touch bread with bare hands.
- PHF/TCS foods maintained at 41°F or below, except during preparation, cooling, cooling, or when time is used as a public health control
Observation: Food items at open top refrigeration located in the middle of the cook line were at temperatures between 50-53*F. Food items at open top unit located at end of cookline, closes to dish room temped at 46-50*F. Person in charge stated they have contacted maintenance.
- Manual and mechanical warewashing equipment, chemical sanitation - temp, pH, concentration, and hardness
Observation: Ware washing dish machine at bar was not dispensing sanitizer due to air bubble in dispenser. Person in charge stated they will have unit serviced and they have a 3-compartment sink to manually warewash/sanitize utensils.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Veggie slicers had residue build-up. Person in charge instructed food employee to clean/sanitize slicers.
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08/18/2015 | Regular |
- equipment food contact surfaces and utensils clean to sight and touch.
Observed many soiled pans stored on shelves. Pans were removed for cleaning. Corrected at time of inspection. --Door handle of several coolers soiled on the back side.
- Miscellaneous sources of contamination
Observed scoop without handle used to dispense bulk food product.
- Light bulbs, protective shielding
Observed several lights missing shields.
- Air drying of equipment and utensils
Observed pans stacked wet.
- Package integrity
Dented can observed on shelf in dry storage room. Can was voluntarily removed from service and tagged DO NOT USE. Corrected at time of inspection.
- Handwashing signage
Hand sink in rear prep area mising handwashing sign.
- When to wash
Observed person in dishroom moving from dirty side to clean side with no handwashing. Employee was instructed to wash hands between dirty and clean ware handling. Corrected at time of inspection.
- Roasts held at a temperature of 130°F or above
Diced ham on make table on cooks line holding at 44*. Product was removed. Corrected at time of inspection.
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08/14/2013 | Routine |
Restaurant representatives - add corrected or new information about The Cheesecake Factory, 101 Jordan Creek Pkwy Ste 12550 West Des Moines, Ia 50266, , IA »