The Cheesecake Factory wants people to know it’s food is safe.

The restaurant is speaking out after two problematic health inspections at its Destiny USA location.

“The Cheesecake Factory takes food safety and sanitation very seriously and is committed to providing a safe dining experience to all of our guests,” Jeff Nemet, Regional Vice President of Operations, told CNYCentral in a statement. “Our guests can be assured that our food is safe and of the highest quality, and that we have taken immediate action to correct any deficiencies identified during the recent inspections. We worked closely with the health department and received an all clear following a re-inspection of the restaurant this morning.”

The Onondaga County Health Department says the most recent inspection Tuesday morning was satisfactory. The restaurant will have between 30 and 60 days to repair cracks in the floor of the walk-in freezer and cooler.

The health department found unsatisfactory conditions on two recent visits to the Destiny Cheesecake Factory.

On February 26, 2014:

Raw shrimp and raw chicken in drawer cooler at cook line noted between 64 degrees-68 degrees (corrected).
Reach-in drawer cooler at cook line noted at 64 degrees, not operating properly to maintain temperatures of potentially hazardous foods at or below 45 degrees (corrected).
Establishment failed to notify the Onondaga County Health Department regarding receipt of a possible food illness complaint.

On March 24, 2014:

Raw beef stored next to cheeses and raw whole shell eggs stored next to butter in walk-in produce cooler (corrected).
Male employee observed slicing bread with bare hands, bare hand contact noted (voluntarily discarded).
Employees observed scooping ice without wearing gloves or using approved gloveless scoop, no bare hand contact noted (corrected). Female employee observed placing fruit on glass with tongs using opposite bare hand to push fruit onto glass, bare hand contact noted (voluntarily discarded).
Buckets of sanitizing solution stored next to take-out boxes at server station (corrected). Container of dairy creamer on ice at server station noted at 49 degrees (corrected).
Individual portions of cooked red chili chicken improperly cooling in drawer cooler noted at 65 degrees-70 degrees (corrected).
Cooked chicken improperly cooling in walk-in cooler noted at 63 degrees (corrected).
Carrot cake with cream cheese frosting stored on counter noted at 60 degrees. Cream marinara sauce in hot holding unit at cook line noted at 110 degrees (corrected).
In use knives improperly stored inside preparation top cooler, not considered a clean sanitized surface. Dishes in dish chiller at end of cook line not clean.
Evidence of employee beverage consumption noted in food preparation area.
Clean sanitized dishes not properly air dried before stacking.
Some shelving, some rolling racks and all step ladders not clean.
Floor in walk-in freezer noted cracked poor repair.
Floor in walk-in produce cooler noted in poor repair.