The Cheesecake Factory, 5162 Meadowood Mall Cir, Reno, NV - inspection findings and violations

Business Info

Name: THE CHEESECAKE FACTORY
Address: 5162 Meadowood Mall Cir, Reno, NV
Total inspections: 3
Last inspection: 8/18/2015

Score
100

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Inspection findings	Inspection date	Type	Score
General Comments that relate to this Inspection The following temperatures of foods being cooled checked in cooling rack in walk-in cooler: grilled chicken breast 50 F; meat loaf 50 F; meat balls aa0 F; grilled onions 44 F; chciken wings 48 F; all were cooked from few minutes to couple hours; proper cooling procedures in place. Cooling temperatures logs not bein filled out. Manager will ensure that cooling logs are filled out from now on for verification that cooling meets required timeframes.Most temperartues checked in refrigerated equipment in all areas were at 41 F or less.Cooking temperature of grilled chicken breasts checked at 185 F and 206 F still on the grill.Noted all hand sinks stocked and functional.Facility has employee glove use policy in place to prevent bare hand contact with ready to eat foods.High temeprature dish machine noted at 152 F on wash and 184 F on sanitization rinse cycle.Quat sanitizer from dispenser in ware washing sink checked at 200 ppm concentration. Ensure to check sanitizer concntrations daily.Noted floor under equipment clean; just some trash build up noted on floor under shelves in walk-in freezer and in dry storage and will be cleaned today.Facility has five CFPM's and all passed the exam on first attempt. General Comments that relate to this Inspection Refrigerators' thermometers checked at below 41 F.Noted hand sink stocked and functional.Noted dessert area to be kept clean. General Comments that relate to this Inspection Refirgerators' thermometers chcekced at below 41 F. Noted hand sink stocked and functional.Noted alcohol warninf sign posted as required.Noted bar to be kept clean.	8/18/2015	Routine Inspection 1st	100
General Comments that relate to this Inspection The items noted on the previous routine inspection conducted on 10/29/2014 have been corrected.Final cooking temperate of grilled chicken breast checked at 172 F to 175 F when removed from grill. Per staff; temprature for every batch now being checked to ensure they are cooked 165 F or above.Facility given risk category 3 on opening inspection. Risk catgory changed to level 4 as of this date due to food prep operations being conducted.Three staff have completed a Washoe County approved certification course and pending to receive certtificates. Two additional staff are scheduled for upcoming certification class. Follow up on this requirement to be conducted on 11/22/2014. General Comments that relate to this Inspection The items noted on the previous routine inspection conducted on 10/29/2014 have been corrected.Three staff have completd an approved certification course and pending to receive WCHD certificate. Two additional staff are scheduled for upcoming certification class. Follow up on this requirement to be conducted on 11/22/2014.Follow General Comments that relate to this Inspection The items noted on the previous routine inspection conducted on 10/29/2014 have been corrected.Back bar refrigerator with dairy products has been serviced; thermometer inside reading 36 F.	11/4/2014	Routine Reinspection 1st	100
[5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation Three one-quart size cartons of half and half stored in back bar refrigerator at 52 F; cartons voluntarily discarded.Do not store any dairy products in this unit until serviced to keep temperature at 40 F or below. [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation Large batch of chicken breasts removed from grill for later use; final cooking temperature checked between 152 F and 158 F; final cooking temperature must be 165 F or above; chicken breasts were placed back on grill to finish cooking 165 F or above. Ensure to have monitoring of final cooking temperature in place. [1] Thermometers provided and conspicuous Thermometer for the refrigerated display case not accurate; Thermometer repalced while on site; ambient temperature of unit checked at 41 F. [1] Storage; handling of clean equipment / utensils Noted several knives stuck in between pans and opening on top of two prep units and between adjoining equipment. Discontinue storing knives in this manner as they may come in contact with surfaces that are not clean and sanitized. Knives removed at this time to run throguh dish machine. [1] Raw / undercooked food advisory; liquor birth defect warning signs posted as required Alcohol signn ot found posted. Provided copy of sign to operator; keep sign posted as required General Comments that relate to this Inspection Noted hand sink blocked with one pan of strawberries placed in front of it. Pan removed at this time. Ensure to keep hand sinks always unobstructed to keep them readily accsssible for hand washing.Refrigerated equipmet checked at 41 F or below. General Comments that relate to this Inspection Dish washer checked at 130 F and 100 ppm chlorine concentration.Quat santizer at 200 ppm concentration in 3-compartment sink.Noted bar hand sink stocked and functional. General Comments that relate to this Inspection Temperatures taken in refrigerated equipment were at 41 F or below. Some products being cooled were noted to be cooling at proper time amd temperature rates. Cooling time and temperatures are monitored and recorded on logs. One small 2 inch pan of grilled onions checked at 133 F in refrigerated drawer in cook line; recommend to cool onios in walk-in cooler for faster cooling and do temperature monitoring.Two small pans of butter prodcuts noted kept on line at room temperature; mark time on pans to discard unused portions at end of 4 hours.Noted two hand sinks blocked with objects placed in front of them; Ensure to keep all hand sinks always unobstructed to have them readily accessible for hand washing.Dish machine observed at 185 F on final rinse thermometer.Quat sanitizer checked at 200 ppm concentration in 3-compartment sink and in sanitizer bucket with wiping cloths.Consumer advisory for undercooked or raw animal foods printed on menus.three staff mambers have recently completed an approved certification course and pending to receive WCHD certificates.	10/29/2014	Routine Inspection 1st	87

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