CRACKER BARREL #524

High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Observed cook crack eggs then wash hands for less than 10 seconds, then handled food order plates. Observed dishwasher handle soiled dishes then wash hands for less than 10 seconds then handled clean dishes

High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee on cookline not wearing gloves wearing hair net and beard guard scratch hair and adjust beard guard under nose, then handled plates with food and put fingers on food contact surface of plate. Same employee repeatedly wipes fingers on front surface of pants then handles food orders.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler drawer under grill steak 48F; Hamburger 48F. Manager advised that temperatures were taken and logged 2 hours earlier and both items were at 41F. Manager placed both items in walk-in-cooler. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Tea machine has white crust accumulated on tip of liquid discharge spout

Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Clean plates with food contact surface up under paper towel dispenser at handwash sink on cookline. Plates subject to splash/water drips when getting paper towels.

Basic - Equipment and utensils not properly air-dried - wet nesting. Pans on rack in dish machine area. Operator separated pans to air dry. 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. Cook cracked egg, touched customer plate no handwashing. Spoke with cook about proper handwashing and he did wash his hands. Corrective Action Taken

High Priority - Raw animal food stored in same container as ready-to-eat food. Raw Pancake batter containing eggs and buttermilk dripping into pecans and cheese cake filling on cook line reach in cooler. Manager discarded, see stop sale.

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Half a cup of pecans, raw pancake batter containing eggs and buttermilk, dripped on pecans. One cup of cheesecake filling, raw pancake batter containing eggs and buttermilk, dripped into container, touching product.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. 2 cups Cheddar shredded cheese 48F 47F 22 portions hash browns

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cheddar shredded cheese 48F 2 cups, reach in cooler on cookline 47F 22 portions hash browns see stop sale reach in cooler on cook line Manager advised no temperature monitoring was completed today.

Basic - Current Hotel and Restaurant license not displayed. 2024 license displayed. Manager produced and displayed 2025 license. Corrected On-Site

Basic - Floor soiled/has accumulation of debris. Floors soiled under equipment throughout cook line.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Several wet wiping clothes laying on cookline. Manager moved. Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb in dish machine area.

Basic - No copy of latest inspection report available.

Intermediate - Handwash sink used for purposes other than handwashing. Plastic ecolab device in hand wash sink in dish machine area. Inspector removed. Corrected On-Site

Basic - Interior of oven has accumulation of black substance/grease/food debris. Top oven in prep area

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed cook on cook line crack eggs and then reached for a single service take out tray without washing hands and changing gloves. Manager spoke to cook and advised him of correct hand washing procedure. Corrective Action Taken

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed four potato casseroles cooked the day before and placed in walk-in-cooler over night. Potato Casserole temperatures ranged between (45-50F - Cold Holding) Observed seven cracked raw shelled eggs in walk-in-cooler. Manager discarded the cracked eggs and potato casseroles Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed four potato casseroles cooked the day before and placed in walk-in-cooler over night. Potato Casserole temperatures ranged between (45-50F - Cold Holding) Observed seven cracked raw shelled eggs in walk-in-cooler. Manager discarded the cracked eggs and potato casseroles Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler drawers Chicken 45F Bacon 50F Sausage 45F. Manager voluntarily discarded sausage patty's and chicken. Bacon was used before recheck. Manager moved other items to freezer to chill. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Reach in cooler shelves soiled.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Sweaters on top of soda syrup boxes. Manager removed. Corrected On-Site

Basic - Accumulation of black mold-like substance in the interior of the ice bin. Ice bin at front line server station closest to dish machine area

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee glasses and speaker on prep table in kitchen area. Manager removed. Corrected On-Site

Basic - Floor soiled/has accumulation of debris. Under front line server station in kitchen

Basic - No handwashing sign provided at a hand sink used by food employees. Hand wash sink at cook line. Provided operator sign, operator hung. Corrected On-Site

Basic - Accumulation of hard water substance in the interior of the ice bin.

Basic - Accumulation of debris on exterior of warewashing machine. Operator had dish room staff clean the top of the dishwasher. Corrective Action Taken

Basic - Employee beverage container on a food preparation table . Cooks line Employees coffee cup. Water bottle in dish room. Operator removed beverages from kitchen. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone on cooks line operated had staff put away phone.

Basic - Interior of oven has accumulation of black substance/grease/food debris.

Basic - Nonfood-contact surface soiled with grease and dust. Top of the cooks line