A90.5

CHEESECAKE FACTORY, THE

4400 SHARON RD, Charlotte, NC 28211

Restaurant · NC permit/State ID 2060014446

Latest gradeA (90.5)

Last inspectedOct 23, 2026

Inspections on record40

On record sinceSep 16, 2013

Score history

Sep 16, 2013Higher is betterOct 23, 2026

Inspections & violations

Oct 23, 2026 A 90.5 · 7 violations

#10 · Handwashing sinks supplied & accessible

Corrected during inspection

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at prep kitchen handsink during inspection. CDI - Employee provided. 0 pts.

#15 · Food separated & protected −3

Corrected during inspectionRepeat violation

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P REPEAT 3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. REPEAT Observed various raw proteins in under grill drawer units being stored above and/or behind RTE foods and/or raw proteins with lower final cook temperatures. CDI - PIC corrected storage order. 3 pts. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

#20 · Proper cooling time & temperatures −1.5

Corrected during inspection

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed mac and cheese sauce cooling since 10/22/26 holding above 41F during inspection. Observed vegetables blanched on 10/22/26 holding above 41F. Observed cooked mushroom mixture cooling from hot in blast chiller holding above 70F at the end of the two hour cooling window. See temperature chart. Cooling methods insufficient to support proper cooling. See violation 33 for further details. CDI - Mac and cheese sauce and blanched vegetables voluntarily discarded. Mushroom mixture reheated to over 165F within ten minutes to restart cooling process. 1.5 pts. For more information please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

#22 · Proper cold holding temperatures −3

Corrected during inspectionRepeat violation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P REPEAT. Observed various TCS foods throughout kitchen holding above 41F during inspection. See temperature chart. CDI - All out of temperature foods voluntarily discarded. Maintenance on site to assess dairy cooler. Maintenance stated unit had been in defrost mode from 8:00am - 10:00am, causing the foods to go above temperature. Defrost cycle repaired during inspection. 3 pts. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

#33 · Proper cooling methods used; adequate equipment for temperature control −1

Corrected during inspectionRepeat violation

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf REPEAT Observed a multitude of foods cooling from both ambient and hot while in deep, covered plastic containers. Various items paced into cooling while stacked three to four pans high. Observed blast chiller set to “holding” instead of “cooling” while cooling a multitude of foods. Observed various foods sitting outside of temperature control after preparation, delaying the cooling process significantly. CDI - Foods that missed the cooling windows voluntarily discarded. One item reheated, see violation 20 for details. Blast chiller changed to “cooling” mode, and foods that had completed cooling process were removed to allow for more items to be placed in unit. Cooling methods for items cooling in WICs ammended to allow for rapid cooling. REHS directed employees to place all foods sitting outside after preparation into WICs so that they may begin cooling. 1 pt. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

#44 · Utensils, equipment & linens: properly stored, dried & handled

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed a multitude of hotel pans stacked together while wet while being stored as clean . Ensure all equipment is properly dried before stacking. 0 pts.

#55 · Physical facilities installed, maintained & clean −1

Repeat violation

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. REPEAT Observed low grout lines throughout entire kitchen during inspection. Repair necessary. 1 pt.

View this inspection on the county portal ›

Apr 8, 2026 A 94 · 7 violations

#14 · Required records available: shellstock tags, parasite destruction

Corrected during inspection

3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf. Observed facility with a parasite destruction letter from 2011 on file. CDI: PIC received updated form from supplier.

#15 · Food separated & protected −3

Corrected during inspectionRepeat violation

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed seared tuna being stored behind edamame in prep drawers. Observed raw beef being stored behind cooked onions in prep drawers. CDI: Storage order was rearranged. REPEAT For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation. 3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed raw sausage being stored above whole muscle pork. CDI: Storage order was rearranged. REPEAT For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation. 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed food employee handle soiled dishes then proceed to clean dishes without changing gloves. CDI: Food employee removed gloves and washed hands.

#24 · Time as a Public Health Control; procedures & records −1.5

Corrected during inspection

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed pizza station being held on TPHC, items were not listed on TPHC procedures. CDI: New procedure sheet was provided. TPHC procedure template may be found at: www.mecknc.gov/foodsafety. 3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf. Observed items at pizza station being held on TPHC without a time label. CDI: Time label was placed on item.

#25 · Consumer advisory provided for raw/ undercooked foods

Corrected during inspection

3-603.11 (B)(1) Consumer Advisory Disclosures shall indicate that the animal-derived food is or can be served raw or undercooked by using words and phrases such as raw, undercooked, cooked to order, etc., or by asterisking to a footnote per 3-603.11 (B)(2). -Pf. Observed teriyaki salmon on “special menu”, salmon under “lunch specials”, salmon under add ons at salad section and salmon under “seafood specialities” without asterisks. According to PIC, customers can request items to be undercooked. CDI: Facility reached out to corporate office who stated items are to be served fully cooked moving forward.

#33 · Proper cooling methods used; adequate equipment for temperature control −1

Corrected during inspectionRepeat violation

REPEAT 3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed tomatoes cooling at a rate of 0.03F/min inside walk in cooler in container covered with a lid. CDI: Tomatoes were placed in a shallow pan with no lid. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

#42 · Washing fruits & vegetables −0.5

Repeat violation

REPEAT 3-302.15 Wash fruits and vegetables prior to use. Observed stickers on avocados in prep drawers. Ensure items are washed prior to use.

#44 · Utensils, equipment & linens: properly stored, dried & handled

4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. Observed multiple metal containers wet stacked. Ensure items are air dried properly.

View this inspection on the county portal ›

Dec 15, 2025 A 91 · 7 violations

#15 · Food separated & protected −1.5

Corrected during inspection

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed raw chicken being cut on same prep table directly beside ready to eat sliced ham. Observed employee handling produce beside employee preparing raw bacon. CDI: Ham was voluntarily discarded. Bacon was relocated. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed raw sausage being stored above whole muscle pork inside meat walk in cooler. CDI: Storage order was rearranged. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

#16 · Food-contact surfaces: cleaned & sanitized −3

Corrected during inspectionRepeat violation

REPEAT 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed multiple metal pans, plastic containers and bowls soiled with food debris while being stored as clean. CDI: Items were placed to be rewashed. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

#20 · Proper cooling time & temperatures −1.5

Corrected during inspectionRepeat violation

REPEAT 3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed one container of diced tomatoes at 45F with 15 mins left in 4 hour cooling window. CDI: Tomatoes were placed in blast chiller and cooled to 40F by end of window. Points remain the same due to improvement from last inspection. For more information, please visit: www.meckncgov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

#22 · Proper cold holding temperatures −1.5

Repeat violationFollow-up verification required

REPEAT 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed chicken and fish above 41F inside cold drawers near fryers. Ambient air of unit was 69F. Observed shredded and sliced cheese in cold drawers above 41F, all other items in drawers were at 41F or below. Repair tech arrived onsite during inspection. Cheeses were voluntarily discarded. Points remain the same due to improvement from last inspection. VERIFICATION REQUIRED. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

#33 · Proper cooling methods used; adequate equipment for temperature control −0.5

Corrected during inspectionRepeat violation

REPEAT 3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed diced tomatoes and canned tomatoes cooling in prep top. Canned tomatoes were cooling at a rate of 0.10F/min. Observed sliced tomatoes cooling in walk in cooler in containers covered in Saran Wrap at a rate of 0F/min. CDI: all tomatoes were placed in blast chiller to cool. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

#42 · Washing fruits & vegetables

3-302.15 Wash fruits and vegetables prior to use. Observed avocados in prep top with stickers still on. Ensure stickers are removed when items are washed.

#55 · Physical facilities installed, maintained & clean −1

Repeat violation

View this inspection on the county portal ›

Jul 16, 2025 A 93 · 10 violations

Inspector comments: Facility uses TPHC for a large amount of items in coolers on cook line. Items were referred to as TCS items. Fish products are fully cooked, except for Ahi tuna.

#10 · Handwashing sinks supplied & accessible −1

Corrected during inspection

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed measuring cup and spatula being stored in hand sink. CDI: Items were removed.

#16 · Food-contact surfaces: cleaned & sanitized −1.5

Corrected during inspection

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed multiple metal pans, plates and bowls with food debris while being stored as clean. CDI: Items were placed to be rewashed. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

#18 · Proper cooking time & temperatures

Corrected during inspectionRepeat violation

REPEAT 3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P. Observed chicken cooked to 148-150F. CDI: Chicken was placed back in oven until it reached 165F. Points remain the same due to previous violation corrected.

#20 · Proper cooling time & temperatures −1.5

Corrected during inspection

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed 2 containers of cut lettuce still above 41F after more than 4 hours of cooling. CDI: Items were voluntarily discarded. For more information, please visit: www.meckncgov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

#22 · Proper cold holding temperatures −1.5

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed items in produce walk in cooler above 41F. Ambient air of walk in cooler was 46-47F. Items were voluntarily discarded. Repair tech arrived onsite during inspection. VERIFICATION REQUIRED. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

#23 · Proper date marking & disposition

Corrected during inspection

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P. Observed roasted peppers with a prep date of 7/8. CDI: Item was voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

#33 · Proper cooling methods used; adequate equipment for temperature control

Corrected during inspection

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed cut lettuce cooling in large container with some ice on top. CDI: EHS and PIC discussed cooling methods. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used −0.5

Repeat violation

REPEAT 4-501.11 Maintain equipment in good repair. Observed fan unit inside of produce walk in cooler with ice build up. Points remain the same due to previous violation corrected.

#49 · Non-food contact surfaces clean

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed food debris and build on prep drawer equipment. Observed ice build up and debris on walk in freezer floor. Clean as needed.

#55 · Physical facilities installed, maintained & clean −1

Repeat violation

View this inspection on the county portal ›

Apr 22, 2025 A 96.5 · 10 violations

Inspector comments: All fish products are fully cooked Live shellfish are not served Establishment uses a "Planogram" notebook to track all date marking Establishment uses TPHC for a large amount of items on the cook line. They refer to these items as "TCS - Time Controlled Substances"

#8 · Hands clean & properly washed −2

Corrected during inspection

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P Observed employees washing dirty dishes and then handle clean dishes without washing hands. CDI - Employees were educated and washed hands.

#16 · Food-contact surfaces: cleaned & sanitized

4-602.11 (E) Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed microbial growth inside of the ice machine.

#18 · Proper cooking time & temperatures

Corrected during inspection

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Through conversation with the chef, he stated that the establishment will poach eggs and then flash freeze them. Eggs are then reheated for service. EHS explained that this is considered non-continuous cooking and should not be done without approval. Chef stated that this was a new process and will discontinue this procedure.

#35 · Approved thawing methods used

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed fully thawed, intact ROP packages of fish with a label that states "remove from packaging while thawing."

#40 · Personal cleanliness

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed one employee preparing food with a long beard and no restraint.

#41 · Wiping cloths: properly used & stored

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed several wet wiping cloths stored on prep surfaces of the kitchen.

#43 · In-use utensils: properly stored −0.5

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed a pizza peel stored between a piece of equipment and the wall.

#44 · Utensils, equipment & linens: properly stored, dried & handled

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet-stacked dishes.

#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used −0.5

Repeat violation

REPEAT 4-502.11(A) Maintain utensils in good repair. Observed rusting shelves in the walk-in freezer. Improvements made on equipment from previous inspection. 4-501.11 Maintain equipment in good repair. Observed water leaking from the door and side of the dish machine.

#55 · Physical facilities installed, maintained & clean −0.5

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed low grouting on the cook line and in front of the dish storage area. Observed heavy debris on the floor of the walk-in freezer.

View this inspection on the county portal ›

Feb 25, 2025 A 96 · 10 violations

#6 · Proper eating, tasting, drinking or tobacco use −0.5

Repeat violation

REPEAT 2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed 2 employee drinks stored on a shelf above clean dishes.

#10 · Handwashing sinks supplied & accessible −1

Corrected during inspection

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed an empty glass inside of the dish pit hand wash sink. CDI - Item was removed.

#15 · Food separated & protected

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed avocados stored above ready-to-eat cut cabbage and lettuce.

#22 · Proper cold holding temperatures −1.5

Corrected during inspection

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed all TCS foods inside of prep cooler #1 above 41 degrees. (See temperature chart) CDI - Items were voluntarily discarded. Maintenance arrived before the end of inspection to repair the cooler. It is now holding 38 degree ambient temperature.

#33 · Proper cooling methods used; adequate equipment for temperature control

Corrected during inspection

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed cut tomatoes, cut cherry tomatoes and Lebanese salad attempting to cool in the prep cooler. CDI - Items were brought to the walk-in cooler to rapidly cool.

#39 · Contamination prevented during food preparation, storage & display

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed one box of food on the floor of the walk-in freezer.

#43 · In-use utensils: properly stored

Corrected during inspection

3-304.12 (D) When running water is used for storing utensils for moist foods, the water velocity must be sufficient to flush particulates to the drain. 3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed a dipper well with utensils inside and no running water. Observed two ramekins being used to scoop food products on the cook line. CDI - Dipper well water was turned on and ramekins were removed.

#45 · Single-use & single-service articles: properly stored & used −0.5

Repeat violation

REPEAT 4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed single-service trays stacked next to an area where food and drinks are discarded. EHS suggests lifting the trays or creating a barrier to prevent contamination. CDI - Trays were moved to the other side of the counter.

#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used −0.5

Repeat violation

REPEAT 4-501.11 Maintain equipment in good repair. Observed rusting shelves in the walk-in freezer. Observed prep cooler above 41 degrees.

#51 · Plumbing installed; proper backflow devices

5-205.15 Maintain a plumbing system in good repair. Observed a leaking spray hose attachment in the prep kitchen.

View this inspection on the county portal ›

Oct 30, 2024 A 95.5 · 9 violations

Inspector comments: Establishment uses TPHC for a number of items on the cook line. Establishment uses a separate Planogram for date marking at each of the 4 Prep Coolers. All fish products are fully cooked except for Tuna.

#6 · Proper eating, tasting, drinking or tobacco use

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed an un-lidded employee drink stored on a shelf above the dish pit.

#13 · Food in good condition, safe & unadulterated

Corrected during inspection

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed a lemon with microbial growth in the produce cooler. CDI - Item was voluntarily discarded.

#15 · Food separated & protected

Corrected during inspection

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed on container of ground beef stored above whole muscle in the walk-in cooler. CDI - Manager moved to the correct order.

#24 · Time as a Public Health Control; procedures & records −3

Corrected during inspectionRepeat violation

REPEAT 3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. 3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf 3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P Observed no written policy for a large amount of TPHC food products on the cook line. Cheesecake Factory uses the acronym “TCS” for Time Controlled Substance. Observed unsalted butter without a time label. Observed Au Jus sauce past the 4-hour time sticker. CDI - Unmarked or expired items were voluntarily discarded. EHS and managers wrote a complete TPHC procedure for all items.

#39 · Contamination prevented during food preparation, storage & display −1

Corrected during inspectionRepeat violation

REPEAT 6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed several dented cans in dry storage. CDI - Items were removed to be returned to the supplier. Improvements made from previous inspection.

#40 · Personal cleanliness

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed an employee preparing food with bracelets on.

#45 · Single-use & single-service articles: properly stored & used

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed single-service trays stacked next to an area where food and drinks are discarded. EHS suggests lifting the trays or creating a barrier to prevent contamination.

#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used

Repeat violation

REPEAT 4-502.11(A) Maintain utensils in good repair. Observed two utensils with melted handles. 4-501.11 Maintain equipment in good repair. Observed rusting shelves in the walk-in freezer. Observed two prep coolers holding foods above 41 degrees. Prep Coolers were placed on TPHC by management until they could be repaired. A maintenance worker came during inspection and was able to repair both units.

#55 · Physical facilities installed, maintained & clean −0.5

Repeat violation

REPEAT 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed cracked tiles and low grouting in sections of the dish machine area, on the cook line, the back corner of the prep kitchen. Improvements have been made with the grout from previous inspection.

View this inspection on the county portal ›

Apr 22, 2024 A 91.5 · 12 violations

Inspector comments: Ensure vegetable choppers are washed every 4 hours. Add “Unsalted butter” to the 4-hour TPHC policy.

#8 · Hands clean & properly washed −2

Corrected during inspection

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P 2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed an employee change gloves several times without washing hands. Observed same employee bring a plate back to the dish room and then change gloves without washing. CDI - EHS educated managers on when hand washing is required. Employee washed hands.

#16 · Food-contact surfaces: cleaned & sanitized

Corrected during inspection

4-602.11 (E) Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed slight microbial build-up inside of both ice machines.

#19 · Proper reheating procedures for hot holding −1.5

Corrected during inspection

3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed creamy marinara inside of a steam well at 86 degrees. Item had started reheating 1.5 hours before. Manager removed product to be rapidly reheated on the stove.

#23 · Proper date marking & disposition −1.5

Corrected during inspection

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed house made Cocktail Sauce sauce, Davinci sauce, Salsa Fresca and Spicy Salsa with date stickers from 4/15 on the “Planogram.” Bulk items in the walk-in cooler showed these foods were prepped on 4/19. Ensure planogram stickers are being updated with bulk foods from the walk-in. CDI - New date stickers were added to the planogram.

#24 · Time as a Public Health Control; procedures & records −1.5

Corrected during inspection

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf TPHC stickers for sauces were dated 4/9/24. CDI - New TPHC stickers were placed for the items brought out this morning.

#39 · Contamination prevented during food preparation, storage & display −1

Corrected during inspection

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed many severely dented cans in the dry storage area. Manager stated that the shelf had fallen over during the weekend and many of the products were dented. CDI - All dented items were removed and placed on the rack designated for return.

#40 · Personal cleanliness

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed several employees with bracelets or watches. Observed two employees without hair restraints.

#41 · Wiping cloths: properly used & stored

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed several wet wiping cloths stored on prep surfaces of the kitchen.

#42 · Washing fruits & vegetables

3-302.15 Wash fruits and vegetables prior to use. Observed cut avocado’s with stickers still attached.

#44 · Utensils, equipment & linens: properly stored, dried & handled −0.5

Repeat violation

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet-stacked dishes. Repeat.

#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. Observed rusting shelves in the walk-in freezer.

#55 · Physical facilities installed, maintained & clean −0.5

Repeat violation

6-101.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed cracked tiles and low grouting in sections of the dish machine area, on the cook line, the back corner of the prep kitchen and inside of one walk-in cooler. Repeat. Points not escalated due to general manager actively getting quotes and approval from corporate to repair.

View this inspection on the county portal ›

Jan 12, 2024 A 91 · details not yet loaded