CRACKER BARREL #44

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Two containers of gravy temping 45f, and 58f in walk in. Per operator stored from previous night. See stop sale.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Two containers of gravy temping 45f, and 58f in walk in. Per operator from previous night.

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. Non stationary dishmachine temping 166f. Required 180f minimum for sanitizing. Reviewed data plate, states minimum should be 180f for sanitation.

Basic - Grease on the ground and/or pad around grease receptacle. Observed grease buildup on ground around grease receptacle.

Basic - Ice buildup in walk-in freezer.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed scoops stored in standing water 131F. Employee replaced water to 139F during 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. Observed turkey 111F, mac n cheese 124F, and grits 124F at 11:30 hot held on steam table at cook line. Per manager food items held since 11:00. Manager properly enclosed steam table to maintain hot temperature. New temperatures at 12:15: turkey 135F, mac n cheese 140F, and grits 148F. Corrected On-Site

Basic - Ceiling tile missing. Observed ceiling tile missing above prep area.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed accumulation of ice build-up in walk in freezer.

Basic - Carpeting installed in walk in freezer.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed scoop in standing water at the temperature of 130F on waitstation and cookline. Observed manager discard water and place dishes in ware washing area. Corrected On-Site

Basic - Water draining onto floor surface. Observed leak from triple compartment sink in which a bucket was placed underneath to catch water but was overflowing on to the floor. Observed employee empty bucket. Observed bulk pot area designed to where pots after use are drained directly onto the floor. Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed meatloaf placed in steam table since 9:30am hot held at 128F. Observed employee place meatloaf in oven at 9:40am. Observed mashed in hot box since 8:30am hot held at 129F at 9:45am. Observed employee place mashed potatoes in oven. Corrective Action Taken

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed ladle in standing water at the temperature of 61F. Observed manager remove ladle and placed in ware washing area. Corrected On-Site

Basic - Plumbing system improperly installed or repaired. Observed triple compartment sink drain in ware washing area improperly to reduce splash onto floor surface.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed sweet potatoes in hot box since 5am at 90°F at 9:30am. Observed manager discard sweet potatoes. See stop sale.

High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Observed sweet potatoes in hot box since 5am at 90°F at 9:30am. Observed manager discard sweet potatoes. See stop sale.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed phone on food preparation table in line kitchen.

Basic - Ice buildup in walk-in freezer.

Basic - Water draining onto floor surface. Observed water during cleanup of large instruments in backup food preparation area being drained directly onto the floor.

Basic - Worn, torn and/or soiled floors/carpeting. Floor in disrepair in food preparation area behind cook line.

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. Observed raw shell eggs that been out since 1:30pm without a time mark. Observed employee place time mark on eggs. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked yams in hot box since 12pm hot held 126°F at 1:40pm. Observed manager discard yams. Corrective Action Taken