CRACKER BARREL #268

High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Gloved employee grabbed a piece of bacon, after rubbed his hands on his apron, then grabbed two clean plates to serve a customer order. Manager educated employee, gloves discarded, employee washed hands and put in new pair of gloves. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Expo station-; sawmill gravy (125F - Hot Holding) per manager food hot held less than two hours, employee reheated on microwave to (171F) Corrected On-Site

Basic - Employee with soiled clothing. Employee preparing breakfast wearing a soiled apron. Employee changed for a clean apron. Corrected On-Site

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Plastic cup inside container of condiments, employee removed. Corrected On-Site

Basic - Old labels stuck to food containers after cleaning. Cleaning equipment storage racks, containers lids stored with old labels. Employee removed to be wash Corrected On-Site

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris/ grease after cleaning. Baking trays and containers soiled in storage area. Operator moved to be re washed and sanitize during inspection. Warning - From follow-up inspection 2025-02-19: Observed soiled containers in storage area. Time Extended

Intermediate - Packaged food not labeled as specified by law. Sugar portioned in bags, employee placed label Corrected On-Site

Basic - Bathroom facility not clean. Women handicap bathroom, soiled floor and unpleasant smell. Employee clearned and sanitized. Corrected On-Site

Basic - In-use ice scoop stored on soiled surface between uses. Expo station- ice scoop against wall, employee removed , washed and stored inside bucket Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food not prep or portioned today. Cook line flip top; cut tomatoes (46F - Cold Holding); cut lettuce (45F - Cold Holding), observed uncover flip top, per operator food held less than 4 hours , ice bath containers for a quick chill, second temperature (42F) Corrected On-Site

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Raw shell eggs on cook line, per operator eggs out 30 minutes ago, Employee placed label Corrected On-Site

Intermediate - No soap provided at handwash sink.next to coffee station, in expo station. employee provided. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Baked potatoes, made yesterday, not date, employee placed labels. Corrected On-Site

Basic - Food stored on floor. Several containers of bread stored under rackets inside walk in freezer . Employee placed on shelves. Corrected On-Site

Basic - In-use ice scoop stored on soiled surface between uses. Next to ice machine, end of expo station. Employee removed to be wash and sanitize Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Cook line , serving spoons stored on 92F. Employee removed and placed on hot water 140F Corrected On-Site

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Cook line- cooling drawers, inside build up of food spills and debris, Employee cleaned and sanitized Corrected On-Site

Basic - Wiping cloth sink and surface sanitizing solution not at proper minimum strength. Sanitizer Bucket (00-sink and surface), employee made new solution, sink and surface sanitizer at 500 ppm. Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee on cook line wearing a black watch, after manager instructed, employee removed it. Corrected On-Site

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Pair of thongs inside cooked chicken, Employee removed. Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Black like substance , under drain board in dishwasher area.

Basic - - From initial inspection : Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Deerfield RIC digital thermometer is off, ambient thermometer temperature at 60F). Warning - From follow-up inspection 2023-03-10: Observed refrigerator out of service, technician on site Time Extended

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee on cook line cracked several shell eggs, then proceed to grab a clean plate to serve customer's orders. After manager instructed , employee washed hands. Corrective Action Taken Repeat Violation

High Priority - Operating with an expired Division of Hotels and Restaurants license. December 1;2022

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Expo station; butter (50F - Cold Holding), per manager food held less than 4 hours, ice added for a quick chill Corrective Action Taken

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Cook line TCS, not time mark accordingly, Employee add new labels Corrected On-Site

Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Two knives stored under shelf of food cart, in rear kitchen

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. End of cook line, above soup steam, build up of food debris

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Cook cracked raw shelled eggs then touched tongs to get cooked chicken from heated cabinet and plated. Educate cook on proper hand washing when cracking raw shelled eggs. Operator washed hands. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top cooler in service line ; coleslaw (45F cold holding)sour cream (46F - Cold Holding) held under 4 hours ago. Operator placed on ice to quick chill. Corrective Action Taken

Basic - 1. Delfield Hot box interior/shelves have accumulation of soil residues in prep station. 2 .Low boy cooler shelf in cook line soiled. Repeat Violation

Basic - Ceiling tiles above drying rack in ware washing area soiled with accumulation of dust/ mold like substance. Repeat Violation

Basic - Equipment in poor repair. Door handle in heated box ( cooked chicken stored) falling apart when opened in cook line.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets in low boy cooler and freezer in cook line.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot holding unit-meat loaf (90F - Hot Holding), employee reheated to 165F Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Two cutting boards by prep station, cook line. Employee removed and replaced with clean cutting boards. Corrected On-Site

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Dishwasher area, one broken tile.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. AC vent and tiles- build up of dirt and dust- dishwasher area

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Two employees by cook line wearing bracelets, after manager instructed, employees removed bracelets Corrected On-Site

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Cook line, lower cooler, energetic bottle of water, operator removed Corrected On-Site

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Cook line lower cooler- bottom shelf build up of food debris

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Dishwasher area, behind triple sink and drain boards, build up of black substance

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Under cutting board, cook line, and next to dough table machine. Operator removed and stored properly Corrected On-Site

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. -Observed chef cracked raw shell eggs and then used plastic to dispense cheese onto plate. Educate employee.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Observed brown like substance buildup inside ice machine.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -Observed heavy buildup of black substance in double decor oven.

Basic - Stored food not covered. -Observed a container with cut lemons stored next to ice machine not covered. Operator covered. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. -Observed cooking oil removed from the original container not identified. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed pooled egg yolks (66 - Cold Holding) in reach in cooler across from flat top grill station in kitchen. Cook states recently used to prepare French toast, moved to lowboy freezer to quickly chill. -Observed whipped butter tub/packets (50-52 F- Cold Holding) in wait station flip top make table in kitchen. Operator states holding less than four hours, moved to lowboy cooler for storage. Corrective Action Taken

Basic - Ice buildup in walk-in freezer. Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. -Observed reach in cooler/freezer shelving soiled with food debris throughout all food preparation areas in kitchen.

Marked exit/path to marked exit blocked. For reporting purposes only. -Observed exit door blocked by trash bins and discarded boxes in kitchen.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -Observed 3-4 live flies on wall behind wait station beverage counter, no food contact. Operator exterminated live flies during inspection and sanitized area. Corrective Action Taken

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -No paper towels provided at hand sink in ware wash area in kitchen. Operator replenished paper towels. Corrected On-Site

Intermediate - Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications. -Observed high temperature dish machine reaching a final rinse (Temperature 107-117). Re-tested 160 F. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. -Observed clean dishes stored on rack in dish area, stacked tightly with wet nesting.

Basic - Ice buildup in walk-in freezer. Repeat Violation

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. -Observes handle stored in potato casserole on cook line. Operator removed handle from food. Corrected On-Site

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. -Throughout cook line in kitchen and interior of microwaves soiled with encrusted food debris. Operator instructed employee to properly clean/sanitize during Inspection. Corrective Action Taken

Basic - Stored food not covered. -Observed container holding lemon wedges not properly protected stored on wait station counter. Operator discarded lemon wedges. Corrected On-Site

Marked exit/path to marked exit blocked. For reporting purposes only. -Observed kitchen exit door blocked by discarded cardboard boxes in kitchen.