CRACKER BARREL #241

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. At cookline area - employee handled raw shell eggs than proceeded to handle clean utensils for order - without changing glove and washing their hands- educated operator - employee washed their hands. Corrective Action Taken

Basic - Ice buildup in walk-in freezer.

High Priority - Dented/rusted cans present. See stop sale. At dry storage area, 1 #10 can of apples dented. See stop sale.

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At mop sink, no vacuum breaker at hose Bibb with splitter attached, a yellow hose attached to it.

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At walk in cooler, pancake batter w eggs (72F - Cooling)@9:31 since 6:54, 69F @ 10:32, at the current rate, product will not reach 41F within 4 hours. Advised operator of proper cooling parameters. Operator placed item into to freezer to fascilitate cooling. Corrective Action Taken

Basic - Insect control device installed over food preparation area. At expo area, bug zapper located over prep table containing bins of sugar, sweetners. Advised operator of proper placement of insect control device.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Macaroni cooling over night @10:30 (45f); At reach in cooler on cookline: macaroni stacked over fill line and covered. At current rate of cooling, items did not reach 41F within 6 hours. See stop sale.

High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Employee handled French toast batter, removed dirty gloves then proceeded to wash hands for less than 10 seconds. Educated operator on proper hand washing procedures, employee washed hands. Corrective Action Taken

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Macaroni cooling over night @10:30 (45f); At reach in cooler on cookline: macaroni stacked over fill line and covered. At current rate of cooling, items did not reach 41F within 6 hours. See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler on cookline stove: shredded cheese (45- cold holding) Per operator, not prepared or portioned today. Out of temperature for 3 hours. Operator placed ice bags on food to quick chill. Corrective Action Taken

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items Head phones over food prep area on cookline. Operator removed. Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw chicken over bacon croutons not in commercial packaging at walk in freezer. Operator stored properly. Corrected On-Site Repeat Violation Admin Complaint

Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Tongs hung on cooking equipment soiled with food debris and oil residue. Operator removed tongs. 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 employee crack Raw shell eggs, removed gloves then plated pancakes with no hand wash. Educated operator on proper hand washing procedures.

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee handling dirty dishes to be put in dish machine then put away clean sheet trays with no hand wash. Educated operator on proper hand washing procedures.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw Country fried steak over French fries at reach in freezer on cook line. Both products opened from commercial packaging. Operator stored properly. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents over cook line.

Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Dishwasher (Temperature <160F)

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 using Bare hands to shift cooked ready to eat scrambled eggs from rim of plate to center of plate. Advised operator to coach employee on proper use of gloves for handling ready to eat foods.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. fried onions (118F - Hot Holding) Observed fried onions at service window in a metal container at 118F. Operator states out of temperature for 10 minutes. Operator decided to add to time control procedure. Operator placed time stamp for remaining 3 hours and 50 minutes. Corrective Action Taken

High Priority - Employee cracked raw shell eggs and then handled clean equipment or utensils, spatula without washing hands. Operator washed hands and put on new gloves. Corrected On-Site

High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Operator moved sanitizing to 3C sink with sink and surface 700ppm. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed ice cream scoop in heated dip well at 121F. Operator removed and called technician. Corrected On-Site

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handed dirty dishes then proceeded to handle clean dishes no handwash- educated operator- employee washed hands.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket not inverted at ice machine by office area- operator inverted. Corrected On-Site

Basic - Ice buildup in walk-in freezer. All along pipe line and ice on floor.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Gravy 50°F, hot held yesterday in walk in cooler. Container covered. See stop sale.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Gravy 50°F, hot held yesterday in walk in cooler. Container covered.

Basic - Ice buildup in reach-in freezer on cook line, seal leak.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit 110°F. Unit not on. Operator turned unit on 137°F. Corrected On-Site

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Kitchen.

Basic - Ice buildup in walk-in freezer.

Basic - Standing water or very slow draining water in mop sink.

Basic - Water draining onto floor surface. Dish machine area prep sink.