CRACKER BARREL #287

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw bacon over fully cooked ham at walk in cooler. Operator stored products properly. Corrected On-Site

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Not available at time of inspection.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. At walk in freezer.

Basic - Plumbing system in disrepair. Water leaking from mop sink fixture at dish machine area.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Mashed potatoes 51F-52F, in a deep covered container, wrapped and lid on container. Cooked yesterday in walk in cooler. See stop sale

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Mashed potatoes 51F-52F, in a deep covered container, wrapped and lid on container. Cooked yesterday in walk in cooler.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw ground beef stored over raw steak in thaw box. Operator removed ground beef.

High Priority - Vacuum breaker missing at mop sink faucet splitter added to mop sink faucet.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Container holding spice bottles in the back kitchen under oven soiled with food debris.

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat sausage patties and utensils, without washing his hands and changing gloves. Cook washed his hands and changed gloves. Corrected On-Site

High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Dish washer set up three compartment sink with 700ppm sink and surface cleaner to sanitize. Machine was repaired during inspection. Corrected On-Site Repeat Violation Admin Complaint

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 was one hour ago. Cook time marked. Corrected On-Site

Basic - Ice buildup in walk-in freezer, service door not sealed properly.

Basic - Old labels stuck to food containers after cleaning. Operator removed label. Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust in dish area.

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Temperature 0); operator ran dishwasher a few more times - rechecked to 160 F. Corrected On-Site

High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit- food particles observed at expo line; advised operator to change water frequently when food particles observed in water;

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. hash browns (51F - Cold Holding);in small cooler on the shelf at cook line; as per operator food not portioned or prepared today; food out of temperature for more than four hours; See Stop Sale;

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. burgers (49F - Cold Holding); in drawers at cook line; as per operator food brought out from walk-in cooler in the morning; food nor prepared or portioned today; food out of temperature for approximately 1 hour; drawer to be kept closed; hash browns (51F - Cold Holding);in small cooler on the shelf at cook line; as per operator food not portioned or prepared today; food out of temperature for more than four hours; See Stop Sale;

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime- cutting board at cook line;

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Alex Busby.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Ice buildup in walk-in freezer.

Basic - In-use knife/knives stored in cracks between pieces of equipment- knives stored in between equipment at thermalizer area; remove Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit- at cook line scoop in water at 117 F. Operator discarded water Corrected On-Site

Basic - No hot running water at mop sink.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust- slimy gaskets at cold drawers at cook line

Basic - Plumbing system in disrepair- no hot water handle at mop sink faucet.

Basic - Wall soiled with accumulated grease, food debris, and/or dust- mold like substance and rust heavily present on the wall at dishwasher and three compartment sink area.

High Priority - Single-use gloves not changed as needed after changing tasks. Cook breaking shell eggs and than plating bacon without changing gloves and washing hands. Reviewed proper procedures with cook he than washed hands and changed gloves. Corrected On-Site

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. 82°F in wait station and dish area.

Basic - Wiping cloth sanitizing solution other than chlorine, quaternary ammonia or iodine, not at proper minimum strength, not used according to label instructions. Sink and surface cleaner 0ppm at cook line. Operator set up fresh solution at 700ppm. Corrected On-Site

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Sink and surface cleaner 0ppm used in triple sink.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Scrambled eggs (117°F-120°F - Hot Holding) at cook line in a double pan, cooked less than one hour ago. Cook removed one pan 170°F, by the end of inspection. Corrected On-Site

Basic - Cooks beverage container on a food preparation table across grill. Cook discarded. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter chips 70°F in wait station. Operator stated they were previously served to customers. Any TCS foods returned from table have to be discarded.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter chips 70°F in wait station. Operator stated they were previously served to customers. Any TCS foods returned from table have to be discarded. See stop sale

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Onion rings (92°F - Hot Holding) in steam table at cook line. Cook reheated onion rings to 190°F for hot holding. Corrected On-Site

Basic - In-use knife stored in sanitizer between uses. At cook line. Cook removed and placed in dish area. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. Tomatoes 67°F flip top cooler in wait area.

High Priority - Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. Tomatoes 67°F flip top cooler in wait area.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime, soda nozzles in wait area.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength 0ppm. Operator set up fresh solution at 75ppm Corrected On-Site