Cooked?✕
The Cheesecake Factory
April 2, 2008 · Fail
🪳cooked
- official resultFail
- resultFail
- inspection typeEating & Drinking
- failed findings11
- critical findings5
Failed findings
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Hot HoldingcriticalInspector note: Orange sauce holding at room temp. at hotline at 80F.
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Adequate Handwashing/Where/When/HowcriticalInspector note: Staff observed handling food with same gloves as used for cleaning.No handwashing nor changing of gloves took place.Staff observed wiping hands on cloth towels and aprons.
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Good Hygienic PracticescriticalInspector note: Staff observed eating food at service line.
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Prevention of Contamination from HandscriticalInspector note: Staff observed handling RTE food(bread) with bare hands.
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Location AccessiblecriticalInspector note: handsink at front bakery used as a shelf and has storage in sink.
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Food Contact Surfaces CleanInspector note: Three bay sink clean side drain board visibly soiled with clean sanitized pans stored on it.
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Food Contact Surfaces DesignInspector note: Interior of ice units have visible rust and grime on units.
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Non-Food Contact SurfacesInspector note: Missing soda gun holders and drip lines at bar.
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Dishwashng FacilitiesInspector note: Three bay sink clean side drain board visibly soiled with clean sanitized pans on it.
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Wiping Cloths Clean SanitizeInspector note: Wiping cloths lying on equipment at bar.
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Hand Cleaner Drying Tissue SignageInspector note: No paper towels at handsink at bar.
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About this record
This record comes from Boston Inspectional Services, Health Division. Cooked keeps the official result and wording separate from its plain-English explanation so you can verify what the inspector actually published.
Source: Analyze Boston.