THE CHEESECAKE FACTORY Passes Health Inspection - Chicago Restaurant

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED NO COLD RUNNING WATER AVAILABLE AT HANDSINK IN FRONT PREP. INSTRUCTED TO REPAIR AND MAINTAIN AS REQUIRED. NOTED HOT WATER AVAILABLE AT REQUIRED TEMPERATURE DURING TIME OF INSPECTION.

Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.

Handwashing sinks must be accessible, properly supplied, and used only for handwashing.

Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.

UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED - Comments: OBSERVED PRE-SET TABLEWARE OIN DINING AREA UNCOVERED. INSTRUCTED TO COVER SILVERWARE IN ORDER TO PREVENT MISCELLANEUS FORMS OF CONTAMINATION.

Clutter harbors pests and prevents proper cleaning.

Facility must be free of unnecessary items and litter.

Remove unnecessary equipment; No litter; Organized storage; No living quarters; Personal items in designated areas.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED HANDSINK WITHOUT PROPER SPLASH GUARD IN BAR. INSTRUCTED TO INSTALL BARRIER ALONG SIDE OF DRAIN BOARD TO PREVENT CONTAMINATION.

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED HANDSINK WITHOUT PROPER SPLASH GUARD IN BAR. INSTRUCTED TO INSTALL BARRIER ALONG SIDE OF DRAIN BOARD TO PREVENT CONTAMINATION.

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.