CRACKER BARREL #157

Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Manager unable to provide proof of training for all employees due to computer system issues. Repeat Violation Admin Complaint

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Grill cook wearing a watch.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up observed throughout walk-in freezer.

Basic - No Heimlich maneuver/choking sign posted. No choking poster available. Provided via email DBPR HR 5030-105.

Basic - No handwashing sign provided at a hand sink used by food employees. No handwashing sign at kitchen handwash sink. Manager hung sign during inspection. Corrected On-Site

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Interior of right side drawers under grill has accumulation of soil residues.

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. Raw shell eggs being held on time controls with no time marking. Employee states eggs brought out 30 minutes prior and added appropriate time marking. Corrected On-Site

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager. Manager certification for David K is expired. Repeat Violation Admin Complaint

Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No proof of training for cook, Kim B.

Basic - Buildup of food debris/soil residue on equipment door handles. Both handles of prep reach in cooler have build up on underside of handles.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of two right ovens in prep area have accumulation of debris.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelving below both flat grills is soiled. Gaskets on far right reach in cooler in kitchen and reach in freezer are soiled. Gaskets and surrounding area on drawers under main flat grill are soiled. All hood filters have grease build up.

Basic - Open dumpster lid. Two dumpster lids are open. Manager closed lids. Corrected On-Site

Basic - Wiping cloth sanitizing solution other than chlorine, quaternary ammonia or iodine, not at proper minimum strength, not used according to label instructions. Wiping cloth solution in prep area tested at 0ppm lactic acid. Employee remade solution to 700ppm lactic acid. Corrected On-Site

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager. Manager food handler certification expired for Chris B(expired 8/30/2024) and for David K(expired 8/2/2024). Person in charge states both are scheduled for recertification. Corrective Action Taken

Basic - Floors/walls/ceilings/vents soiled/has accumulation of debris. Excessive debris under both sides of cook line equipment., Multiple ceiling tiles and vents in kitche, prep and ware washing are soiled.

Basic - Hood filter missing from automatic fire suppression/exhaust system. One hood filter missing above left fryer.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Bottoms of two left ovens at back prep area have food debris. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters have grease build up. Top of warmers between fryers and on both sides of the steam table area are soiled. Small wares rack hanging at chicken breading area has dust/debris. Repeat Violation

Basic - Ceiling/ceiling tiles/vents/floors/walls soiled with accumulated food debris, grease, dust, or mold-like substance. Multiple ceiling vents on cook line, back prep area and above stored potatoes on rack at back prep are soiled. Multiple ceiling tiles in back prep area and in the dish room are soiled. Wall, floor and left side of fryer have debris and/or grease build up. Wall above stored potatoes at back prep area is soiled. Floors under equipment, ice machines on server line and walk in freezer are soiled. Repeat Violation

Basic - Garbage on the ground and/or pad around dumpster. Loose debris and broken-down boxes in garbage enclosure.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of top left oven in back prep area has accumulation of debris.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Interior cold holding drawers below right grills have food debris along edges and on gaskets. Heat lamp area at expo line has build up along top interior of units. Hood filters above left flat grills have grease build up. Exteriors of all warming units to left of cook line are soiled. Shelf liners storing clean metal pans are soiled.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Interior of pancake batter reach in cooler in kitchen and interior of reach in cooler across from breading station has accumulation of food debris. Repeat Violation

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed cook crack shell eggs into a container, mix and place on grill with bare hands. Cook then handled clean utensils, placed raw sausage on the grill and then plated food for customer without washing hands. Operator spoke with employee. Employee washed hands. Also, observed cook crack shell eggs and then wipe bare hands on their apron. Operator spoke to employee. Employee removed apron and washed hands. Corrective Action Taken

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. Observed two expired training certificates, one for Chris R. expired 2-7-2023 and the other for Stephanie L. expired 10-22-2023.

Basic - Accumulation of debris inside warewashing machine. Interior of dish machine has build up of gray substance.

Basic - Buildup of food debris/soil residue on equipment door handles. Handles of stand up warming unit have food debris. Employee cleaned during inspection. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents/walls/floors soiled with accumulated food debris, grease, dust, or mold-like substance. Multiple vents and ceiling tiles throughout kitchen, ware washing, breading station and prep area are soiled. Vents along outside of hood system in kitchen and prep area are soiled. Floor under fryers along the wall, around dish machine and in walk in cooler is soiled. Wall at ovens at back prep area and around dish machine are soiled. Repeat Violation

Basic - Open dumpster lid. Middle dumpster lid is open. Operator closed. Corrected On-Site

Basic - Reach-in cooler/holding unit interior/shelves have accumulation of soil residues. Interior of breading station reach in cooler and interior of hot holding stand up unit are soiled.

Basic - Unnecessary items stored in garbage enclosure. Excessive milk cartons, signage and plastic containers stored in garbage enclosure.

Portable fire extinguisher gauge in red zone. For reporting purposes only. Fire extinguisher to left of fireplace in dining room is showing in need of recharging.

Basic - Ceiling/ceiling tiles/vents/walls/floors soiled with accumulated food debris, grease, dust, or mold-like substance. Wall in kitchen near breading station has dust. Floor under cooking equipment kitchen is soiled. Ceilings and vents throughout kitchen, prep, ware washing area and server line are soiled. Repeat Violation

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer has ice build up at both cooling units.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters have accumulation of debris. Exterior of heat lamp near breading station is dusty. Gaskets on reach in freezer near breading station are soiled. Interior and exterior of dishmachine has build up of debris. Exterior of trash cans in dishroom have build up of black substance. Dish rack carts in dishroom have black mold-like substance. Door handles to reach in cooler at breading station are soiled. Under-plating on both soda machines around the nozzles have build up of debris. Underside of latte machine around the nozzle has build up of debris. Shelf liners on clean pan storage rack across from breading station have black mold-like substance. Repeat Violation

Basic - Silverware/utensils stored upright with the food-contact surface up. At soda machine by ice machines, container of spoons stored with handles down. Employee inverted to handle of spoons facing up. Corrected On-Site

Basic - Stored food not covered. Speed rack in walk in freezer with pasta not covered. Employee added sheet pan to the top of the speed rack to cover. Corrected On-Site

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. Sanitizer in 3 compartment sink tested 1.17(sink and surface sanitizer). Manager remade to 4.3 in accordance with acceptable range per manufacturer. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed French toast batter in reach in cooler in kitchen at 60F. Manager stated batter had been out of cooler for approximately 15 minutes. Manager moved batter to freezer. Retemp after 30 minutes at 40F. Corrected On-Site

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. No proof of food employee reporting responsibilities for establishment. Provided and discussed DBPR Form HR 5030-103 with manager.

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. Observed one employee training certificate expired on 2-7-2023.

Basic - Ceiling/ceiling tiles/vents/floors/walls soiled with accumulated food debris, grease, dust, or mold-like substance. Floors under equipment on cook line have accumulation of debris. Walk in freezer floor has a build up of debris. Vents along kitchen, in dry storage, above dishmachine in dishroom, at entrance to dishroom and above the back prep area have accumulation of debris. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Right gaskets on reach in cooler below microwave beside warmers and gaskets on stand up warmer doors next to kitchen. On both soda machines in service station, underplating around nozzles has accumulation of debris. Repeat Violation

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. At egg grill station on cook line observed employee cracking eggs and after removing gloves did not wash hands before finishing the plate with ready to eat items.

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. On back line prep area observed employee prepping chicken and without removing gloves and washing hands, contacted the oven handle and other utensils before returning directly back to prep. Operator coached employee.

High Priority - Toxic substance/chemical improperly stored. In chemical room observed cutter being stored under chemicals. Operator removed cutter from shelf. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. On server line observed coffee dispenser with buildup around nozzles.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. In customer bathrooms observed water temping at 78F.

Basic - Floor tiles missing and/or in disrepair. In dish area observed multiple missing/cracked tiles around the center drain.

Basic - Grease receptacle lid open, broken, or missing. Observed grease lid open. Operator closed the lid. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. On middles section of cook line observed utensils being stored in standing water temping 129F. Operator discarded water and replaced. Corrective Action Taken

Basic - Missing drain plug at dumpster. The right two dumpster were missing plugs.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. In dry storage area observed shelving with rust debris. Operator stated new ones have been ordered.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. In dish area observed multiple wet cloths stored on top shelf. Operator removed and coached employees. Corrected On-Site

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Multiple utensils, pans, cups, and plates, ran through dish machine using temperature to sanitize only reaching 152F. Manager able to get dish machine to reach 170F.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. whipped cream (67F - Cold Holding) sitting on top of ice bath in server area, per employee cream has been there for approximately two hour, cream placed back reach in cooler. raw sausage patties (46F - Cold Holding) in open drawer reach in cooler under grill on cook line, per manager door has been left ajar no more then 30 minutes drawer closed. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Dish machine ran several times and only reaching 152F, manager ran dish multiple times retemp at 170F Corrected On-Site

Basic - Floor soiled/has accumulation of debris. Under drink station by office. Under large CO2 tank behind prep area.

Basic - Standing water in bottom of reach-in-cooler. In back of reach in cooler on cook line at far end near warming cabinets.

Basic - Stored food not covered. Two tea urns not covered o server line.

Basic - Water leaking from pipe and/or faucet/handle. Pipe under hand wash station in dish area, manager fixed Corrected On-Site

High Priority - Raw animal food stored over or with unwashed produce. Raw bacon stored over heads of lettuce in walk in cooler, manager rearranged during inspection. Corrected On-Site

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw beef patties, removed from original packaging, stored over tater tots in reach in freezer on make line across from grill, manger rearranged during inspection. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. ham steaks (48°F - Cold Holding) in reach in cooler on cook line under not in use grill, per manager employee had recently cleaned the gaskets and left the drawer open for less then 30 minutes, ham placed in walk in cooler. Corrective Action Taken Repeat Violation Admin Complaint

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. Time marked on containers of batter and pooled eggs,held on time as a public health control, are marked for more then four hours, batter is still within the original four hours, manager correctly marked during inspection. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Underside of coffee machine around nozzles in wait station by office have a build up of debris, employee began to clean during inspection. Corrective Action Taken Repeat Violation

Basic - Unclean building components, attachments or fixtures. Build up of grease on hood system over fryers on cook line.