CRACKER BARREL #503

High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Utensils in dirty water at wait station. Operator immediately removed and put clean water Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Cool well at grill : raw chicken, raw trout ; (45-56F - Cold Holding) less than 4 hrs per operator. Operator put on sufficient ice bath for temperature recovery 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 On french toast mix. Per operator it was on time for only 10 minutes. Operator put time sticker Corrected On-Site

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling tiles in chemical ckoset have openings. Advised to seal to discourage pests

Basic - Standing water in bottom of reach-in-cooler. At wait station. Operator cleaned water. Corrected On-Site

Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Slow draining hand sink prep

Basic - Water leaking from pipe and/or faucet/handle. -Hand sink leaking from faucet at dishwasher arsa

Intermediate - - From initial inspection : 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. -some food handler training completed more than 3 years ago. Others current. - From follow-up inspection 2025-10-31: Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -small vent soiled above clean end of dish machine. -vents above cook line no longer cleanable. Floor soiled/has accumulation of debris. -grease on floor behind cooking equipment. - From follow-up inspection 2025-10-31: Time Extended

Basic - - From initial inspection : Basic - Floors not maintained smooth and durable. -floor covering in disrepair near prep area, no longer smooth and durable. - From follow-up inspection 2025-10-31: Time Extended

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -ground beef in front left drawer under flat grill 43-45 less than 4 hours. Observed drawer not fully closed during inspection. Operator will monitor, move or ice product if needed.

Basic - Ceiling/ceiling tile shows damage or is in disrepair. -roof leak caused damage above dish machine, ceiling tiles removed to repair. Work order in progress to repair leak, replace grid and ceiling tiles.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -vents above cook line soiled, no longer cleanable. Repeat Violation

Basic - Floors not maintained smooth and durable. -floor in disrepair under ice machine.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -table under flat grill soiled with food debris. -back of cook line equipment has build up of grease.

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. -incorrect sticker on French toast batter, no discard time. Not past 4 hours. 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. -1 employee expired last month.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -wall, ceiling dusty above cook line. -ceiling tiles soiled in dish room. -vents throughout kitchen no longer cleanable.

Basic - Food storage container/container lid cracked or broken. -lid of bean cambro has cracked edge.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -grease build up on sides of flat grill.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -French toast casserole 45° less than 1 hour. Pan sitting above cold items in cook line lift top cooler. Product moved inside cooler for temperature recovery. Corrective Action Taken

Basic - In-use ice scoop stored on soiled surface between uses. -standing water in ice scoop and ice bucket holder above bottom rack. Operator washed, rinsed and sanitized. Corrected On-Site

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. -multiple reach in coolers/cold drawers on cook line soiled inside, doors, frames.

Basic - Unclean building components, attachments or fixtures. -ceiling vents in prep area and cook line no longer smooth and cleanable.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -French toast batter 46 less than 1 hour in double pan on cook line, no time mark. Operator will place ice in lower pan or add time mark. -bag of liquid eggs on counter in prep area 60 approx 2 hours. Product removed from cooler to make cornbread batter. Recommend not removed from cooler until needed.

Basic - Clean linens stored on floor. -2 bags on floor in storage room. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -sides of cooking equipment, heat lamps, hood filters have build up of grease. -hand wash sink handles on some sinks slightly soiled. -gaskets, interior of unit on chicken cooler soiled.

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 cooling overnight 60°f in center. Per operator, product supposed to be discarded at end of day.

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. -mashed potatoes cooled from end of day in walk-in cooler. Per operator, mashed potatoes are supposed to be discarded at closing, not cooled for reuse. Operator discarded.

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. -employee cracked raw shell eggs, then reached into pan of cheese slices without washing hands. Advised. Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -cambro of raw sausage patties on shelf above case of pasteurized liquid eggs in walk-in cooler. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gaskets, interior of chicken drawer on cook line soiled. 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. -employee cracked raw shell eggs, then handled to go container without washing hands. Discussed with manager and employee. Corrective Action Taken

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. -cook line employee touched cooked pancakes while stacking. Advised to use utensil instead of bare hand. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -catfish, ground beef 45 in thawing cabinet less than 4 hours. Product moved to walk-in cooler for temperature recovery. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. -cook line hand wash sink used to fill pitcher. Corrected On-Site

Basic - Reach-in cooler shelves with rust that has pitted the surface. -rust on some shelves in upright prep cooler.

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. -per operator, heating element in heat sanitizing machine under work order, less than 100°f rinse cycle.

High Priority - Sanitizer solution other than chlorine, quat or iodine not at the proper minimum strength listed in the manufacturer's instructions. Do not use equipment/utensils not properly sanitized. -Sink and Surface in 3 compartment sink less than 704ppm. Tube not in container. Operator replaced tube. Corrective Action Taken

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -grease build up between cooking equipment. -filters above fryers soiled.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Blanched bacon 56-72 overnight in walk in cooler.

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. Blanched bacon overnight 56-72 degrees

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter 70, missing time stamp. Placed out at opening 3 hours prior. 1 hour left.

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Bacon pans covered and stacked on top of each other.

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. Kelly E, Robin H.

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee placed sliced tomatoes on plate with bare hands. Manager spoke to employee. Advised employees must use tongs deli paper or some type of utensils for ready to eat items. Corrective Action Taken

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Vacuum breaker wrong placement. Should be placed on hose side instead of chemical side of y shape splitter.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand sink on cook line max temperature 76°F.

Basic - Accumulation of lime scale on the inside of the dishmachine.

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Bucket on cook line with food items. Corrected On-Site