Cheddars Casual Cafe

Inspector notes: Observed employee using automatic dishwasher designed to sanitize using heat/Cl2 during inspection. Dishwasher sanitizer reading was 0 ppm and 136°F after several attempts. Cl2 sanitizer container was observed empty and PIC changed container. Dishwasher was still not able to dispense sanitizer and/or reach a temperature of 160°F. A maintenance request was placed by PIC during inspection with maintenance supplier. PIC set up 3 comp sink to wash, rinse and sanitize. Observed employee pour contents of coffee pot in handsink, rinse coffee pot and return to coffee dispenser. Discussed proper ware washing procedures.

Inspector notes: Two unlabeled bottles of red liquid were observed stored underneath 3 comp sink. PIC labeled bottles accordingly. Discussed proper storage and labeling of toxics. A warning letter will be requested due to this violation being observed on two consecutive inspection reports in a row.

Inspector notes: ROP training records were reviewed. HACCP log sheets for the following dates were reviewed: 11-7-25, 1-4-26 and 3-11-26. Reheating temperatures were recorded on separate sheets from ROP HACCP log. Records show manager verification signature, temperatures for cold/hot holding equipment and two-step cooling time/temperatures. Missing two-step cooling temperatures for Alfredo Sauce and Red Beans on HACCP log sheet dated 11-7-25. No corrective actions were documented. ROP trained employee demonstrated calibration of thermometer by using tap water in a cup to calibrate thermometer. Employee was not aware of what temperature to calibrate the thermometer to. Employee stated that the calibrated temperature desired for thermometer is 45°F. Employee needed assistance from PIC to complete calibration. Observed ROP trained employee prepare non-ROP green beans. ROP bag was used and frozen green beans were placed in bag along with cold fat, water and seasoning and sealed with bag sealer device. Bags were dated and placed in WIC.

Inspector notes: Several wiping cloths laying on floors across the kitchen.

Inspector notes: Improper storage of knife in WIC.

Inspector notes: Cooking equipment throughout kitchen is dirty/greasy.