CHEESECAKE FACTORY BIRKDALE, THE

6-301.14 Post a handwash sign at each handsink. Observed handwashing sink on customer facing cook line with no soap or signage. CDI - EHS provided signage.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed 3 plastic containers with food debris while being stacked as clean. Also observed 1 tub of clean container lids to be sitting in standing discolored water with visible food debris. CDI - PIC re-located affected items to be re-w/r/s.

3-403.11 (B),(D) TCS food reheated in a microwave shall be reheated so that all parts of the food reach a temperature of 165 F within 2 hours and the food is rotated or stirred, covered, and allowed to stand covered for 2 minutes after reheating if food is to be hot held until service. -P Observed microwave reheated cheese sauce below 165F. CDI - Food handler continued to heat to 167

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed raw chicken in grill lowboy, and lettuce, corn salsa, and cabbage in prep unit holding above 41F. CDI - Food handler re-located items to WIC for rapid cooling. REPEAT -3-

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed many squeeze bottles and shakers with no identifying labeling throughout facility. REPEAT -1-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed 1 bag of flour directly on floor in dry storage. CDI - PIC re-located bag of flour off floor.

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 wet stacking on clean dishes throughout facility.

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 soap dispenser at handwashing sink in customer facing cook line to be in disrepair.

2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur. Observed an employee drink stored above food products in dry storage. Observed an employee drink stored above the dish washing room hand sink.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed several drink mixtures and syrups stored on the bar hand sink. CDI - Items were removed.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P 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 ground beef stored above whole muscle pork, raw pork stored above cheese, and raw chicken chorizo stored above eggs in the walk-in cooler. CDI - All products were moved to the correct order.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several 50-62 degree food products in various coolers due to products not being cooled before bringing out. (See temperature chart) CDI - Items were voluntarily discarded.

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). Observed missing date marks for an open package of hot dogs in the walk-in cooler. CDI - Item was dated for the day they were opened.

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 a 106 degree pan of cooked corn attempting to cool in a prep cooler. Observed several items attempting to cool in the tops of prep coolers from ambient temperature. CDI - Items were voluntarily discarded.

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed several large containers of oil in dry storage without labels.

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 wet-stacked dishes.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF - PIC was unable to provide proof of a signed employee health agreement. CDI - EHS provided updated employee health policy. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. - Observed one of the table mounted can openers, the slicer, and wall mounted dicer all in the prep area to be stored as clean but with visible food debris on their food contact surfaces. CDI - PIC brought all items to the dishpit to the W/R/S. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed numerous items in the cookline refrigerators to be above 41F at the time of the inspection. Items include an insert container of diced chicken in the salad station refrigerated drawers at 50F, an insert container of pico in the burger station opentop at 45-49F, insert containers of raw chicken strips and raw chicken bites in the breading station refrigerated drawers at 45-46F, insert containers of cooked penne and cooked bow tie pasta in the pasta station refrigerated drawers at temperatures of 45-56F, and insert containers of raw burgers and raw steak in the pasta station grill refrigerated drawers at temperatures of 45-46F. CDI - PIC relocated all out of temperature items to the WIF to rapidly cool. 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 .

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 4 containers of marinara sauce cooling in the WIC in deep containers where the top was observed cooling down at an appropriate rate (.38 degrees/min) but the middles of the product were not cooling down and observed at 120F after over an hour of cooling. Containers were caught before the first cooling window was missed. CDI - PIC rapidly reheated all marinara sauce to 165F on the stove and will cool down using shallow pans. 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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. - Observed the wiping cloth buckets at the pizza station, fryer station, and in the prep area to be testing at 0ppm of sink and surface sanitizer. CDI - PIC emptied and refilled all buckets which retested at 700ppm.

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. - Observed a small single service plastic cup in use as a scoop and almost fully submerged into an insert container of sesame sauce at the salad opentop station. CDI - Single service container removed and replaced with a spoon with a handle.

4-501.11 Maintain equipment in good repair. - Observed a large amount of the cookline refrigerated drawers at gaskets to be torn/missing completely. PIC stated that they have a work order in to get them replaced as they were also something brought up on their internal inspection the week prior.

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 the racks in the WIC to have accumulations of food debris/grime.

2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur. Observed employee drinks stored on shelving above clean dishes and utensils. -0 points-

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw tuna stored behind ready to eat onions in drawer. CDI - Storage order was corrected -0 points- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of food stored on floor in walk in freezer. -0 points-

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee preparing food while wearing wrist watches and bracelets. -REPEAT- -1 point-

3-302.15 Wash fruits and vegetables prior to use. Observed cut avocado stored in drawer with produce stickers still attached. Wash avocados prior to use making sure to remove produce stickers and sticker residues. -0 points-

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 in-use spoon use to scoop mashed potatoes with spoon handle making contact with food item. -0.5 points-

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 boxes of cup lids stored on floor in dry storage area. -0 points-

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed no date mark for meatloaf cold holding in walk in cooler. CDI - Meatloaf had been prepared 4 days prior to inspection and transferred to different pan. Date marking sticker was not transferred to new pan. A new date marking sticker, with date of discard, was added to pan. All other TCS foods in establishment were properly date marked. All TCS foods in flip top coolers located in open kitchen space can be traced to bulk prepared item date marked and stored in walk in cooler. -0 points- 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed containers of salt and pepper not labeled at prep table in prep kitchen. All other working containers of food (including storage bins) were properly labeled. -0 points-

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employees wearing watches and bracelets while preparing food and handling equipment. -0.5 points-

4-501.11 Maintain equipment in good repair. Observed mixing valve for DDBSA sanitizer located at three compartment sink unable to continuously dispense sanitizer. Mixing valve has to be held in order for sanitizer to dispense. Sanitizer concentration was tested using sanitizer test strips and found to be in compliance. PIC has been advised to repair mixing valve. -0 points-

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed paint brush and kitchen utensil stored in handwashing sinks in kitchen. CDI - Items were removed. 6-301.14 Post a handwash sign at each handsink. Observed no handwashing signage in family restroom and female restroom. -REPEAT- -1 point-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed large metal pans stored as clean on drying rack with build up of food debris. CDI - Items were taken to high temp dish machine to be washed, rinsed, and sanitized. -0 points- 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed bag of potatoes stored on floor in storage area. -0 points-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pans stored on drying rack with pooled water. -0 points-

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed utensils stored in handwashing sink at prep line. CDI - Utensils were removed. -0 points-

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw ground beef, raw steak, and raw chicken stored above cheese, dairy, mayonnaise, and other ready to eat foods in walk in cooler. Establishment has shelving labeled and designated areas for raw proteins. CDI - PIC corrected storage order. Ensure employees are following procedures for proper storage order. -1.5 points- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-302.15 Wash fruits and vegetables prior to use. Observed unwashed avocado stored on prep line with produce stickers still attached. CDI - Avocado was discarded. Wash fruits and vegetables prior to use making sure to remove produce stickers and sticker residues. -REPEAT- -0.5 points-

2-401.12 Employees experiencing persistent sneezing, coughing, or runny nose may not work with exposed food, clean equipment, or clean utensils. Observed employees sneezing in food prep areas. Employee health policies were reviewed with PIC and proper exclusion is required. -0 points- For more information on employee health policy, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P Observed employees preparing food, leave work area to work with in-use utensils, return to food preparation area, and don gloves without conducting a handwash. CDI - Employee was asked to wash hands before donning gloves. 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee using personal phone at food prep line then return to food preparation. CDI - Employee was asked to wash hands. -2 points-

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed handwashing sink at prep line storing equipment and utensils. CDI - Items were removed. -0 points-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cooked onions, tomatoes, cooked asparagus, cooked mushrooms, and peas in flip top units holding at temperatures between 42F - 66F. All items were placed in flip top cooler prior to inspection. Establishment uses TPHC for TCS sauces. PIC has been advised to place items on TPHC and to conduct frequent temperature checks. -1.5 points- 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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 tightly covered plastic containers of sliced tomatoes, soup, and cheese sauce cooling in walk in cooler. CDI - Lids were removed to allow cold air to circulate in and around food. -0 points- 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed house flies in establishment. Establishment was receiving delivery at time of inspection. Establishment has routine pest control. Control insects to prevent infestation. -0 points-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed packaged food in freezer exposed to dripping condenser fans. -0 points-

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employees preparing food while wearing watches. -0 points-

3-302.15 Wash fruits and vegetables prior to use. Observed avocados stored in flip top units with produce stickers still attached. Wash avocados prior to use making sure to remove produce stickers and sticker residues. -0 points-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed utensils and equipment stacked with pooling water. Store drying utensils and equipment in a manner that reduces pooling water and promotes air drying. -0 points-