The Cheesecake Factory

• official resultFail
• resultFail
• inspection typeEating & Drinking
• failed findings4
• critical findings1

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Failed findings

• ⚠️(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)critical
  Inspector note: Cucumbers on cook line ranging from 51F to 46F. Kitchen manager took temperature to confirm. Cucumbers had been prepped 60 minutes prior and were not properly cooled prior to being put on cook line. Kitchen manager removed from line to maintain temperature at 41F or below.
  code 590.003/3-501.16-P*** · critical food-safety factorstatus: Fail
• ⚠️Food Storage Containers Identified with Common Name of Food (C)
  Inspector note: Multiple squeeze bottles on cookline do not have a label. Provide.
  code 590.003/3-302.12-C* · lower-severity findingstatus: Fail
• ⚠️Nonfood Contact Surfaces (C)
  Inspector note: Coffee spliage on equiptment around coffee station. Clean to remove.
  code 590.004/4-602.13-C* · lower-severity findingstatus: Fail
• ⚠️flagged at inspection
  Inspector note: Post 2022 permit.
  code L1status: Fail

What changed since the previous inspection?

Compared with Pass on November 10, 2021: 4 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.