The Cheesecake Factory

June 4, 2008 · Fail

🪳cooked

official resultFail
resultFail
inspection typeEating & Drinking
failed findings13
critical findings5

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Failed findings

Hot Holdingcritical

Inspector note: Cooked mushroom in prep refridge at 78F.
code 03-3-501.16*** · critical food-safety factorstatus: Fail
Cold Holdingcritical

Inspector note: Heavy cream at hotline at 50.6F.Cooked marinara stacked in individual portions high over lip of container at 68F.Macaroni and cheese ball at 50.8F.Chicken breast in prep refridge at 47.7F.American cheese cold holding at hot line prep refridge at 46.5F(stacked high in refridge).
code 03-3-501.16(A)*** · critical food-safety factorstatus: Fail
Separation Segregation Cross Contaminationcritical

Inspector note: Raw ground chicken and raw chicken wings stored over beef in Walk-in.
code 08-3-302.11/3-304.11*** · critical food-safety factorstatus: Fail
Food Contact Surfaces Cleancritical

Inspector note: Dual glass washers tested at bar at 0ppm.Staff member found jug of sanitizer empty.2nd bar glasswasher testing sanitizer at0-10ppm.Retested at 12:20 by GM and units working alright.Train staff.Staff observed wiping water from pans after being sent through dishwaser with soiled cloth.
code 20-4-703.11*** · critical food-safety factorstatus: Fail
PIC Performing Dutiescritical

Inspector note: PIC not performing duties as required by evidence of lack of knowledge from staff on basic practices/requirements including Employee Health proper concentration of sanitizers and improper methods of sanitizing observed from staff in dishroom improper cold holding temperatures cooling procedures(all noted on inspection.Some repeat violations noted from last initial inspection.).
code M-2-103.11*** · critical food-safety factorstatus: Fail
Food Contact Surfaces Clean

Inspector note: Clean/sanitized pots and pans put away for storage with visible food on them.Also stacked wet.Staff observed drying sheet pans with a soiled cloth.Properly air dry.
code 22-4-601/602.11** · serious findingstatus: Fail
Inadequate Facilities/Cooling Methods

Inspector note: Cooked rice cooling "covered"in refridge at 48.9F.Cooked sliced chicken for salads in Walk-in refridge covered at 50F.
code 04-3-501.15/4-301.11* · lower-severity findingstatus: Fail
Food Protection

Inspector note: Holding cooked lemon sauce at room temperature.Temperature of product taken was holding at 145F.Practice is not sound.Product must have means of temperature control to safely ensure compliance with temperature requirement.(There is no variance in place for means of "Time as a Public Health Control".
code 08-3-305-307.11* · lower-severity findingstatus: Fail
Clean Cloths Hair Restraint

Inspector note: Staff member at dessert station/area not wearing hair restraint as she handles food items.
code 13-2-304/402.11* · lower-severity findingstatus: Fail
Food Contact Surfaces Design

Inspector note: Interior of ice unit visibly rusty.
code 14-4-202.11* · lower-severity findingstatus: Fail
Wiping Cloths Clean Sanitize

Inspector note: Wiping cloth solution tested at 0ppm at dessert station.Cloth lying on cart at "expiditing" area.Properly store.
code 21-3-304.14* · lower-severity findingstatus: Fail
Installed and Maintained

Inspector note: Backed up drain in mop sink.Stagnant water sitting in mop sink.
code 29-5-201/02.11* · lower-severity findingstatus: Fail
Improper Maintenance of Floors

Inspector note: Floor filthy in grease storage room.
code 36-6-501.11-.12* · lower-severity findingstatus: Fail

What changed since the previous inspection?

Compared with Pass on April 11, 2008: 13 findings appeared for the first time.

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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.