THE CHEESECAKE FACTORY Fails Health Inspection - Chicago Restaurant

DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED - Comments: DISHWASHING FACILITY NOT MAINTAINED (7-38-030). OBSERVED LARGE AMOUNT OF WATER COMING OUT FROM THE BOTTOM OF THE DISHMACHINE DOORS, & POURING ONTO THE FLOOR CONTINOUSLY-MUST ADDRESS/FIX & MAINTAIN. All dishwashing machines must be of a type that complies with all requirements of the plumbing section of the Municipal Code of Chicago and Rules and Regulation of the Board of Health.

Inadequate facilities prevent proper cleaning and sanitization of equipment.

Warewashing facilities must meet design and operational requirements.

3-compartment sink with drainboards; Mechanical dishwasher with proper temperatures; Test strips; Thermometers; Adequate size.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: ALL BULK FOOD CONTAINERS MUST BE LABELED & PROPER LIDS/COVERS PROVIDED FOR. All food not stored in the original container shall be stored in properly labeled containers.

Improper methods result in slow cooling that allows bacterial growth.

Approved cooling methods must be used.

Use shallow pans, ice baths, rapid chill units, ice wands; Cut large items into smaller portions; Stir frequently; Leave uncovered during cooling.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: CUTTING BOARDS WITH DEEP GROOVES MUST BE REPLACED. CAULKING ON SEAMS OF ALL SINKS & STEAMTABLE UNITS MUST BE REPLACED (WORN OUT), TO STOP SEEPAGE OF WATER/ All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.

Unapproved processes may lack critical safety controls.

Variance required before conducting specialized food processes.

Submit application to CDPH; Include HACCP plan; Await approval before starting; Maintain all required records.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: FOLLOWING NEED CLEANING: INTERIOR OF COOLERS AT LOWER & FIRST LEVEL BARS, EXTERIOR SIDES OF EQUIPMENT AT COOK'S LINE, COUNTERS UNDER PREP/HANDSINKS, CABINETS AT PASTRY/CAKES SECTION, FAN GUARDS OF SMALL COOLERS, CURTAINS OF DISHMACHINE-DUE TO FOOD STAINS/GREASE OR DIRT. All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.

Dirty equipment harbors bacteria and attracts pests.

All equipment and utensils must be clean and properly maintained.

Equipment clean to sight and touch; Free of food debris and grease; Maintained in good repair; Stored properly when clean.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: FLOORS IN DISHROON & PREP AREAS MUST BE KEPT DRY, TO PREVENT PEST HARBORAGE. ANY BROKEN TILES MUST BE FIXED. The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.

Damaged floors harbor bacteria and create safety hazards.

Floors must be smooth, cleanable, and maintained.

Smooth, non-porous in food areas; Properly sloped to drains; Coving at wall junctures; Kept clean; Good repair.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: FLOORS IN DISHROON & PREP AREAS MUST BE KEPT DRY, TO PREVENT PEST HARBORAGE. ANY BROKEN TILES MUST BE FIXED. The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.

Damaged floors harbor bacteria and create safety hazards.

Floors must be smooth, cleanable, and maintained.

Smooth, non-porous in food areas; Properly sloped to drains; Coving at wall junctures; Kept clean; Good repair.