CRACKER BARREL #506

Basic - Floor area(s) covered with standing water. Observed: Floor area covered with standing water in back kitchen area by kettles. As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee. Person in charge mopped floors. Corrected On-Site Repeat Violation

Basic - Ice buildup in reach-in freezer and/or walk-in freezer.observed on cooks line reach in freezer and walk-in freezer ice buildup.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. observed in front kitchen area reach in freezer gaskets soiled with mold like substance. As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee. 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 on cooks line employee cracked raw shell eggs and touched clean utensils and failed to wash hands before touching utensils. Educated Person in charge on handwashing procedures. Employee placed soiled utensils in dish room,washed hands and put on clean gloves. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.observed in main kitchen area food slicer soiled with dried food particles Mold. Person in charge stated it had not been used today. Person in charge cleaned slicer. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting.observed in back kitchen area food storage containers wet nesting. Person in charge separated to air dry. Corrective Action Taken

Basic - Floor area(s) covered with standing water. Observed: Floor area covered with standing water in back kitchen area by kettles and front cooks line. As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee. Person in charge mopped floors. Corrected On-Site Repeat Violation

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed in front kitchen area microwave soiled with dried food particles. Person in charge stated it had not been used today.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. observed in front kitchen area reach in freezer gaskets soiled with mold like substance. As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation

Basic - Water leaking from pipe and/or faucet/handle.observed on cooked line Handwashing sink leaking on floor.

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed in main kitchen area employee cracked raw shell eggs with no gloves. Employee grabbed single service bowl and touched interior of bowl and failed to wash hands after cracking raw shell eggs. Educated employee on hand washing and glove use. Employee discarded bowl 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. Erika Richard and Kyle.

Basic - Backflow device not located for convenient service or maintenance access on mop sink splitter.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed in back kitchen area employee engaging in food preparation with a bracelet on wrist. Employee removed and washed hands. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Food containers not properly air-dried - wet nesting in back kitchen area by dishwasher area .

Basic - Floor area(s) covered with standing water. Floor area covered with standing water by food kettles in back kitchen area and dishwasher area.As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation

Basic - Floor soiled/has accumulation of debris. Floor has accumulation of debris in walk in freezer.As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation

Basic - Grease receptacle lid open on south end of parking area.Person in charge closed lid. Corrected On-Site

Basic - Ice buildup in reach-in freezer on cooks line.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed over grill and fryers in front kitchen area hoof filters soiled with grease. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Observed on cooks line reach in cooler and reach in freezer mold like substance on gaskets. Repeat Violation

Basic - Wet mop not stored in a manner to allow the mop to dry by mop sink.Person in charge inverted. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed in back kitchen in salad preparation area air return vent soiled with mold like substance. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation

Basic - Current Hotel and Restaurant license not displayed.

Basic - Equipment and utensils not properly air-dried - wet nesting in back kitchen area by dishwasher area.

Basic - Floor area covered with standing water by food kettles in back kitchen area and dishwasher area.

Basic - Floor has accumulation of food debris in walk in freezer

Basic - No copy of latest inspection report available.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed over grill and fryers in front kitchen area hoof filters soiled with grease. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation

Basic - Single-service articles improperly stored. Observed in back kitchen area dry storage, coffee filters not protected. Person in charge placed in covered container. Corrected On-Site

Basic - Single-service articles not stored inverted or protected from contamination. Observed in front kitchen area single service containers not inverted. Person in charge inverted. Corrected On-Site

Intermediate - - From initial inspection : Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Warning - From follow-up inspection 2024-02-08: Time Extended

Basic - - From initial inspection : Basic - Backflow device not located for convenient service or maintenance access. Observed in back kitchen area above mop sink no back flow prevention device for faucet splitter. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation Warning - From follow-up inspection 2024-02-08: Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed throughout main kitchen area and dry storage ceiling vents soiled with mold like substance. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation Warning - From follow-up inspection 2024-02-08: Time Extended

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in front waitstaff area. Butter cups (69F - Cold Holding) Educated Person in charge on cold holding TCS foods. Person in charge stated they were out at room temperature for approximately 2.5 hours and placed them in the Walk in cooler. Corrective Action Taken

Basic - Backflow device not located for convenient service or maintenance access. Observed in back kitchen area above mop sink no back flow prevention device for faucet splitter.

Basic - Ceiling tile missing. 3 Ceiling tile missing over dish machine in back kitchen area. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed throughout main kitchen area and dry storage ceiling vents soiled with mold like substance.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed wrist watch on employee preparing food In wait staff area.

Basic - Floor area(s) covered with standing water. Floor area(s) covered with standing water in back kitchen area by convection ovens,dishwasher area and Walk in cooler in back area of kitchen. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation

Basic - Garbage on the ground and/or pad around dumpster on west side of parking lot.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed over fryers ad grill In main kitchen area hood filters soiled with grease. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Ob Repeat Violation

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed on cooks line Pancake batter (75F - Cold Holding); Raw shell Eggs (72F - Cold Holding) with No time stamp. Person in charge voluntarily discarded all items.

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 and the time removed from temperature control cannot be determined. See stop sale. Observed on cooks line Pancake batter (75F - Cold Holding); Raw shell Eggs (72F - Cold Holding) with No time stamp. Person in charge voluntarily discarded all items.

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. Emailed a copy to Person in charge with instructions.

Basic - 3 Ceiling tile missing over dish machine.

Basic - Floor area(s) covered with standing water. Floor area(s) covered with standing water in back kitchen area by convection ovens,dishwasher area and Walk in cooler in back area of kitchen. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup in walk-in freezer in back area of main kitchen ice build . As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed in back area of kitchen next to kettles convection oven soiled interior.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed over fryers ad grill In main kitchen area hood filters soiled with grease. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee with bare hands grabbed raw sausage And placed it on the grill. She put on clean gloves and failed to wash hands. Educated employee on glove use and hand washing. Employee removed soiled gloves, washed hands and put on clean gloves. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed Baked Potatoes (67F - Cold Holding); Sweet Potatoes (67F - Cold Holding) on a food rack by chicken preparation station i main kitchen area. Person in charge stated they had been left at room temperature all night. Person in charge voluntarily discarded all the potatoes.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Baked Potatoes (67F - Cold Holding); Sweet Potatoes (67F - Cold Holding) on a food rack by chicken preparation station i main kitchen area. Person in charge stated they had been left at room temperature all night. Person in charge voluntarily discarded all the potatoes.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed multiple employees serving and preparing food Wearing jewelry. Educated Person in charge on jewelry while preparing food.

Basic - Floor area(s) covered with standing water in back kitchen area by convection ovens.

Basic - Food stored on floor in Walk in freezer in back area of main kitchen.

Basic - Ice buildup in walk-in freezer in back area of main kitchen ice build . As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed over fryers ad grill In main kitchen area hood filters soiled with grease. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation

High Priority - Bare hand contact with ready-to-eat food while the establishment is under a foodborne illness investigation. Observed employee placed cooked grill cheese on plate with bare hands. No AOP. Stopped employee and explained proper protocol for ready to eat food. Employee discarded food ,washed hands and put on clean gloves. Corrective Action Taken

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee cracked raw shell eggs no gloves and reached for clean gloves. Stopped employee and explained proper protocol for Handwashing and Glove use. Employee washed hands and put on clean gloves. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Observed Handwashing sink blocked with garbage pails. Manager moved garbage pail. Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup in Reach in cooler on cooks line across from grill area and Walk in freezer in back kitchen area. - As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled hood vents over grill in main kitchen area.

Basic - Food stored on floor. Observed food on floor in Walk in freezer Manager removed from floor. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Corrected On-Site Repeat Violation

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee on food line changed gloves and no hand washing. Stopped employee and explained proper protocol for Handwashing and glove use. Employee removed soiled gloves,washed hands and put on clean gloves. Corrected On-Site

Basic - Floor area(s) covered with standing water. Observed standing water on floor in back kitchen area by food cooking kettles.

Basic - Floor soiled/has accumulation of debris. Observed soiled floor in Walk in cooler in back kitchen area.

Basic - Food stored on floor. Observed food on floor in Walk in freezer. Manager removed from floor. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed oven in back of kitchen next to kettles soiled with cooked food particles.

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed split at mop sink without vacuum breaker on hose side. Educated operator about backflow protocol.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed mold like substance on vents on Dishwashing machine side of cooks line, as well as buildup on most vents in kitchen and preparation areas. As a repeat violation the importance of following proper protocol with this violation was reinforced with the manager. Repeat Violation

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup in both Walkin cooler and Walkin freezer .

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed buildup on convection oven in back kitchen. As a repeat violation the importance of following proper protocol with this violation was reinforced with the manager. Repeat Violation

Basic - Standing water in bottom of Walkin Cooler.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed bucket of sanitizer at0 ppm. Manager corrected and chlorine bucket tested at 75ppm. Corrected On-Site