The CHEESECAKE FACTORY health score and inspection history

Provide hot water for sanitization in the dish machine which achieves a utensil surface temperature of at least 160 F. / Repair dish machine and wash, rinse and sanitize in 3-compartment sink until repair is verified by JCDH. (Corrective Action)///Dish machine surface temperature 145-150F degrees.///PIC notified EcoLab for service.

Clean equipment food contact surfaces and utensils to sight and touch. (choppers, slicers, mixers, utensils in storage)///Several containers with food debris stored in clean storage.

(A)(2) Maintain TCS food at 41 F or below.///All items were in the drawer of cooler on the make line: ham 48F degrees, bean sprouts 46-48F degrees, cheese 46-48F degrees and taquitos 48F degrees.///COS PIC placed taquitos in the freezer and other items were voluntarily discarded.

4-601.11(C) Keep nonfood contact surfaces of equipment (interiors of refrigeration units and cooking equipment, exteriors of equipment, storage shelves, etc.) free of an accumulation of dust, dirt, food residue, and other debris.///Accumulation of food debris in drawer cooler by the grill and RI freezer.

4-601.11(C) Keep nonfood contact surfaces of equipment (interiors of refrigeration units and cooking equipment, exteriors of equipment, storage shelves, etc.) free of an accumulation of dust, dirt, food residue, and other debris.///Accumulation of food debris on storage shelves in dish area. Food debris in the bottom of RI coolers in the back prep area. Encrusted food debris on the exterior equipment of potato mixer.

Clean dish machine and attached equipment.///Calcium and food debris buildup on the interior and exterior of dish machine.

Maintain physical facilities in good repair (floors, walls, ceilings, ceiling tiles, attached fixtures, etc.).///Repair or replace missing and damage floor tile in dish area.