CRACKER BARREL #488

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. -Macaroni covered in walk in cooler.

Basic - Cleaned and sanitized equipment or utensils not properly stored. -Raw egg bowl not separate from clean plates on cook line. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. -Scoop in 122f water.

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

Basic - Cleaned and sanitized equipment or utensils not properly stored. -Clean pitcher stored under paper towel dispenser. Corrected On-Site

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

Basic - Floor area(s) covered with standing water. -On cook line.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Under flat grill, standing water.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. -Standing water in front wait station cooler.

Basic - Equipment and utensils not properly air-dried - wet nesting. -Plastic containers in side storage.

Basic - Floor area(s) covered with standing water. Rear prep area. Corrected On-Site

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

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -Rear prep. Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. -Across from flat grill. Top part of cooler containing cheese and tomato.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Butter 49f. Less than 4 hours. Manager placed in freezer to rapid chill. Corrective Action Taken

Basic - Drain cover(s) missing. -Mop sink. Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. -Walk in freezer fan covers. Corrected On-Site Repeat Violation

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

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. -Next to potatoes in rear prep area. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Cheese scoop.

Basic - Ceiling tile missing. In chemical room. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. White cutting board.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Corrected On-Site

Basic - Food stored in a location that is exposed to splash/dust. Cobbler squares under paper towel dispenser. Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer. Repeat Violation

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

Intermediate - Handwash sink not accessible for employee use at all times. Blocked by plates on cookline. Corrected On-Site

Basic - Food stored in undrained ice. -Cooked turkey breast stored in standing water in prep cooler. Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Reach in cooler gaskets under flat grill.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken strips 47f. Less than 4 hours. Advised to rapid chill. Manager placed in different unit. Corrective Action Taken

Basic - Drain cover(s) missing. At mop sink.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink above cookline. Corrected On-Site

Basic - Floor area(s) covered with standing water. Under chicken fryer.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. -Reach in freezer across from flat grill on cookline.

Basic - Old labels stuck to food containers after cleaning. In dry storage.

Basic - Silverware/utensils stored upright with the food-contact surface up. Near front server station. 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. Observed cook crack shell eggs and then proceed to touch clean spatula without washing hands. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Chlorine wipes stored above an open box of sauces in the wait station.

Basic - Clear lexan pans not properly air-dried - wet nesting.

Basic - Floor soiled/has accumulation of debris throughout the kitchen.

Basic - Ice buildup on door of walk-in freezer. Corrective Action Taken

Basic - In-use tongs stored on equipment door handle between uses in the wait station and throughout the cook line. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on egg cooler, breading station cooler, and reach in cook cooler are soiled.

Basic - Single-service articles not stored inverted or protected from contamination. Plates in the wait station and on the salad cook cooler are not inverted. Corrected On-Site