Cheddar's Scratch Kitchen

Inspector notes: -Observed in use dish machine in kitchen area with heat sanitizing mode placards not reaching minimum proper temperature. Per PIC unit was heat/chemical combo. Temperature registered through thermometer was 149F. Chemical concentrations of chlorine were around 0ppm-49ppm. CA: Hot water sanitizing dish machine must reach proper final rinse temperature. *Cos, Dishes were sanitized in 3 compartment sink upon request. Please send documentation to Kristen.Tyler@dph.ga.gov once machine is serviced.

Inspector notes: -Observed fan guards in walk in cooler (non meat) heavily soiled with dust and debris. -Observed shelving in walk in cooler (non meat) of the facility with accumulations of old food debris, dust and moldy debris. -Observed gasket seals in various reach in refrigeration equipment (Front Service Prep top cooler, Reach in refrigerator of front service containing dressings, etc.)throughout the kitchen in need of detailed cleaning/ and replacement. CA: All non food contact surfaces must be cleaned regularly to prevent accumulations of dust mold and debris. Non food contact surfaces in walk in cooler were noted previous inspection. *CTM, Conduct cleaning of listed areas and send documentation to Kristen.Tyler@dph.ga.gov within 72hrs.

Inspector notes: -Observed Quat sanitizer bucket stored on prep shelf in the bar area of the facility directly next to a blender. -Observed Quat Sanitizer bucket stored on prep shelf above single service condiments (Ketchup, etc.) in the front servers area of the kitchen near the pass thru window. *COS, Sanitizers were stored to prevent contamination upon request by PIC.

Inspector notes: -Observed handwash sink with pieces of food in the bottom. Sink was being used as a dump sink. -COS, informed the manager. She informed employees that handwash sink was only to be used for handwashing.