Cheddar's Casual Cafe

Inspector notes: Observed sealed packaged of mechanically tenderized beef stored above ROP packages of whole pork tenderloin and beef steak. All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code

Inspector notes: Observed cooling chicken pot pie filling and broccoli cheddar casseroles with internal temperatures ranging from 50-66*F, internally in single portions covered tightly with a lid. Per PIC, the foods had been cooling for approximately 2 hours. All TCS foods cooling were uncovered to allow for rapid cooling. TCS foods must be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means

Inspector notes: Observed cook remove salmon from the flat top for a customer order with an internal temperature of 127°F. Salmon is received in raw form and customer order was requested fully cooked. Fish must be cooked to an internal temperature of 145°F when ordered fully cooked. Cook was instructed to place salmon back on the heat source to finish cooking. Proper final cooking temperature of salmon was verified before being served. Reviewed cooking temperature requirements and probe thermometer use with management at time of inspection

Inspector notes: At approximately 11:30 AM, found four covered pans of pot pie filling and two covered pans of spinach dip stacked on top of each other in the walk-in refrigerator at temperatures between 78 - 100°F. According to the prep employee (documented on log) the products were finished with prep and placed in the walk-in at 8:30 AM. TCS products must be cooled from 135°F to 70°F within two hours. Per employee, products outlined above did not go through the normal ice bath process and were not supposed to be stacked inside the walk-in. Discussed the importance of proper cooling methods and abiding by cooling rules to protect against spore-forming pathogens/hazards. All products listed above were embargoed at time of inspection

Inspector notes: Reviewed documentation for Reduced Oxygen Packaging HACCP process from the last inspection to the current inspection date. Observed product on 10/4 without documentation on the two hour temperature critical control point, also observed multiple days in October without dates to indicate when processes were completed. Documentation for critical control points in approved variance/HACCP must be completed, available for review, and retained as required by approved variance/HACCP plan. Reviewed the importance of filling out logs completely and verifying that HACCP documentation is accurate

Inspector notes: Observed heavily scored, discolored cutting board on the open top prep table on the far right of the cook line. All equipment must be maintained in good repair at all times. Repair all equipment to a state of good repair prior to next routine inspection