CRACKER BARREL #479

High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Sani bucket- Sink and surface 1122ppm. Manager had employee correct solution to 700 ppm. Corrected On-Site

Basic - Equipment in poor repair. Gasket to reach in cooler in wait station location in disrepair. Door does not shut all the way and gasket hanging off from door. Manager stated a work order has been placed to repair. Corrective Action Taken

Basic - Floor area(s) covered with standing water in walk in cooler.

Basic - Ice buildup in reach walk-in freezer on floor and coming from ceiling near door. Manager stated a work ticket has been placed to repair. Corrective Action Taken

Basic - Standing water in floor drain/floor drain draining very slowly. Mop sink drain has standing water ( not draining). Manager stated a work ticket has been placed for repair/service. Corrective Action Taken

High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. Walk in cooler- shell eggs 40F. Observed 15 broken shell eggs mixed with whole shell eggs.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on prep table. Manager removed phone from food contact surface. Corrected On-Site

Basic - Water leaking from ceiling onto floor near salad station.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee cracking shell eggs with bare hands placed a glove on without washing hands and changed tasks to expo.

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. Employee working expo grabbed bacon off grill slap with bear hands and placed on dish to be served to guest. Manager asked employee to place a glove on hand. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On grill slab- sausage link 104F (11:00-11:30), reheat 179F. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board soiled on cook line.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance near ice machine and in ware washing area.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee cracking shell eggs wearing a bracelet.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Outer part of walk in freezer has ice build up around left side of door.

Basic - Soiled dry wiping cloth in use on cook line and stored on food contact surface at flat top.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife stored between microwave and shelf. Employee removed knife and sent to ware washing. Corrected On-Site

Basic - Ceiling tiles over hand wash sink near ware washing area soiled. Repeat Violation

Basic - Wall over walk thru pass near hand wash sink and ware washing area in disrepair at joint. Wall in disrepair with small holes to left of hand wash sink on opposite wall of ware washing area. Repeat Violation

Basic - Wall soiled with accumulated grease, food debris, and/or dust behind flat top on cook line. Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in employee mens restroom. Manage replaced our towels. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Repeat Violation

Basic - Door to linen closet rusted.

Basic - Floor area(s) covered with standing water in multiple areas in kitchen and in chemical room.

Basic - Floor not cleaned when the least amount of food is exposed. Build up of debris behind equipment.

Basic - Floors not maintained smooth and durable on cook line.

Basic - Hole in or other damage to wall. Repeat Violation

Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Door of walk in cooler has a hole with exposed insulation . Repeat Violation

Basic - Soiled dry wiping cloth in use in multiple areas through out kitchen. Manager collected cloths from kitchen food contact surfaces. Corrected On-Site

Basic - Vent cover missing near dry storage area.

Basic - Wall soiled with accumulated grease, food debris, and/or dust in utility area.

Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Quaternary sanitizer solution in bucket 0 ppm. Manager will call Ecolab to correct dispensing sanitizer solution. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Bucket stored in sink at ware washing area.

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling/ Wall beam to entry of ware washing area in disrepair.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance near salad make bar.

Basic - Floor tiles missing and/or in disrepair. Corner Floor tile behind reach in cooler at wait station broken/ missing.

Basic - Hole in or other damage to wall. Multiple areas in kitchen where the wall meets the floor coving in disrepair. Repeat Violation

Basic - Ice buildup in reach-in cooler at make bar on cook line. Repeat Violation

Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Walk in cooler door on the inside has a hole with exposed insulation.

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Floors have unsealed concrete on cook line near fryers.

Basic - Water leaking from pipe and/or faucet/handle. Water leaking under 2 compartment sink in prep area. Repeat Violation

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Multiple wet soiled cloths stored on employee bathroom sink in women's restroom.

Basic - Wiping cloth quaternary sanitizing solution not at proper minimum strength 0 ppm. Manager calling ecolab to correct dispensing solution. Corrective Action Taken Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Back side of slicer blade. Manager sent item to dish pit to be cleaned. Corrective Action Taken

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Employee in back prep area drinking from drink with no lid. Manager discarded drink. Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. In cook line desert freezer.

Basic - Water leaking from pipe and/or faucet/handle. Water leaking u deer hand wash sink near walk-in cooler.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sour cream 44°, 45° less than 3 hrs in server delfied reach in cooler. Operator placed in walk in cooler for rapid chill. Sirloin steaks 49° in thawing cabinet less than 2 hrs. Operator placed in walk in cooler for rapid chill. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sausage patties 121° less than 15 minutes. Cooked placed back in grill. 2nd reading 182°. Corrected On-Site

Basic - Cove molding at floor/wall juncture broken/missing. In various areas throughout kitchen.

Basic - Equipment in poor repair. Door in server delfield reach in cooler not shutting properly. Operator Remco and placed a work order during inspection. Corrective Action Taken

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm Operator added more bleach. 2nd reading 100 ppm Corrected On-Site