CRACKER BARREL OLD COUNTRY STORE

Intermediate - Handwash sink not accessible for employee use at all times. Sanitizer bucket in hand wash sink, manager removed at time of inspection. 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. Observed 2 expired food handler certifications.

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand wash sink next to office temped 78 F, ran approximately 3 minutes.

Basic - Equipment and utensils not properly air-dried - wet nesting. Containers wet nesting on drying rack. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters. Repeat Violation

Basic - Single-service articles not stored inverted or protected from contamination. Coffee filters not protected, manager placed lid on container. Corrected On-Site

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on prep cooler. Soda machine. Repeat Violation Warning - From follow-up inspection 2025-07-30: Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on prep cooler. Warning - From follow-up inspection 2025-07-30: Time Extended

Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. Containers wet nesting near dish area. Repeat Violation Warning - From follow-up inspection 2025-07-30: Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. Hot holding unit gaskets torn. Warning - From follow-up inspection 2025-07-30: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of equipment soiled throughout establishment. Warning - From follow-up inspection 2025-07-30: Time Extended

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - cutting boards in kitchen are stained at time of inspection. - old food debris inside soda gun nozzle at bar at time of inspection.

Intermediate - Handwash sink used for purposes other than handwashing. Observed drink ice in hand wash sink at that at time of inspection.

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed wet nesting on metal food containers stored on shelves at time of inspection.

Basic - Old labels stuck to food containers after cleaning. Observed old labels on metal food containers stored on shelf in kitchen. Operator moved pan to dish room to be washed during inspection. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Hash brown 53 F in reach in cooler, manager placed in walk in cooler. Corrective Action Taken Repeat Violation

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Vacuum breaker on wrong location of splitter. Repeat Violation

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/ Courtney Bright Expired 10/11/2024.

Basic - Equipment and utensils not properly air-dried - wet nesting. Containers wet nesting near dish machine. Repeat Violation

Basic - Food stored on floor. Food items on floor in walk in freezer.

Basic - Hood filter missing from automatic fire suppression/exhaust system. Employee replacing at time of inspection. Corrective Action Taken

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on cook line. Repeat Violation

Basic - Standing water in bottom of reach-in-cooler. Standing water in reach in cooler on cook line.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Coleslaw 56 F, cut tomatoes 56 F in reach in cooler, operator placed on ice at time of inspection. Corrective Action Taken Repeat Violation

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Vacuum breaker on wrong location of splitter.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board. Repeat Violation

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Handwash sink temped 82 F ran approximately 2 minutes.

Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards on cook line. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table.

Basic - Equipment and utensils not properly air-dried - wet nesting. Containers wet nesting next to dish area. Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. Tongs on equipment door handle. Operator removed at time of inspection. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on cook line.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Broccoli casserole 44 F in reach in cooler.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards throughout kitchen.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No written procedure for holding butter on time as a public health control. Repeat Violation

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates not inverted above bread, operator inverted at time of inspection. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards throughout kitchen.

Basic - Equipment and utensils not properly air-dried - wet nesting. Containers wet nesting near dish area. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Encrusted debris on grill lid.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No written procedure for holding eggs on time as a public health control.

Basic - Equipment and utensils not properly air-dried - wet nesting. Containers wet nesting near dish area.

Basic - In-use tongs stored on equipment door handle between uses. On cook line, operator removed at time of inspection. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in standing water of 77 F, operator changed water temped 150 F. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Operator placed in sanitizer bucket at time of inspection. Corrected On-Site

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Observed employee work with raw bacon and then grabbed cooked bacon without washing hands. Discussed proper hand washing procedure.

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. Observed employee grab sausage with bare hands.

High Priority - Food contaminated by employees/consumers and operator continued to serve food. See stop sale. Observed employee work with raw bacon and then grabbed cooked bacon without washing hands.

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Splitter missing vacuum breaker. Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensil in standing water of 114 F, operator replaced water temped 150 F. Corrected On-Site

Basic - Wiping cloth sanitizing solution stored on the floor. Sanitizer bucket stored on floor on cook line. Operator removed at time of inspection. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Scramble eggs 112 F, operator voluntarily discarded.

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Splitter missing vacuum breaker. Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink blocked with cart, operator removed at time of inspection. Corrected On-Site

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Handwash sink in women restroom temp 82 F, ran approximately 2 minutes.

Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic containers wet nesting on shelf outside of dish room.

Basic - Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. Temperature gauge not working.

Basic - Missing drain plug at dumpster.

Basic - Mosquitoes breeding in standing water. Standing water in dumpster area, breeding insects.

Basic - No copy of latest inspection report available. Operator found last inspection report at time of inspection. Corrected On-Site

Basic - Outdoor refuse area not curbed and graded to drain. Standing water on dumpster pad. Drain in dumpster area not working sufficiently.

Basic - Single-service articles improperly stored. To go containers stored on floor at wait station, operator removed at time of inspection. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloths stored on prep table, operator removed at time of inspection. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Temped cut leafy greens (56 - Cold Holding). Operator place item in walk in freezer uncovered. Re-temped cut leafy greens (39- Cold Holding). Corrected On-Site

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Inspector provided operator Big 6 information at time of inspection.

Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mop stored in mop bucket in a manner that doesn't allow proper drying.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Temped macaroni and cheese (127°F - Hot Holding) at 9:46am. Operator place macaroni and cheese in oven to reheata¿¬. Re-temped at 179 °F. Corrected On-Site

Basic - Food storage container/container lid cracked or broken. Observed broken container lid, located on shelf adjacent dish machine area. Operator discarded item at time of inspection.

Basic - Stored food not covered. Observed container storing cinnamon and sugar not covered. Operator placed lid on item at time of inspection. Corrected On-Site

Basic - Wet mop not stored in a manner to allow the mop to dry. Operator stored mop in a manner to allow drying at time of inspection. Corrected On-Site

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Tested quaternary ammonia at 0PPM. Operator changed solution. Re-tested quaternary ammonia at 200PPM. Corrected On-Site