Cheddars Casual Cafe Bar

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.