The Cheesecake Factory

• official resultPass
• resultPass
• inspection typeEating & Drinking
• failed findings0
• critical findings0

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Checks marked passed

• ✓(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)critical
  Inspector note: Sliced tomato on production line at 50F. Item had been prepped 90 min prior per PIC. Item was returned to walk in cooler.
  code 590.003/3-501.16-P*** · critical food-safety factorstatus: Pass
• ✓(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)critical
  Inspector note: Marinara sauce on hot line at 115F. Person in charge placed back on stove to re heat to acceptable temperature.
  code 590.003/3-501.16-P1*** · critical food-safety factorstatus: Pass
• ✓Manual and Mechanical Warewashing Equipment Chemical Sanitization-Temperature pH Concentration and Hardness (P)critical
  Inspector note: Low temperature bar dish machine registering 0ppm after multiple attempts. Second bar dish machine registering at 50ppm. Discontinue use of dishmahine until a service call is placed.
  code 590.004/4-501.114-P*** · critical food-safety factorstatus: Pass
• ✓Hand Drying Provision (Pf)
  Inspector note: Employee bathroom not supplied with paper towels. Person in charge corrected.
  code 590.006/6-301.12-PF** · serious findingstatus: Pass

What changed since the previous inspection?

Compared with Fail on August 1, 2022: 4 previous findings did not recur.

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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.