CRACKER BARREL #529

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Bottom of hot holding unit in prep area soiled with old food debris.

Intermediate - Handwash sink not accessible for employee use at all times. Hand washing sink on cooks line blocked by trash can. Operator moved trash can. Corrected On-Site

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Women's bathroom, operator states has work order in for repairs. Corrective Action Taken Repeat Violation

Basic - Buildup of food debris/soil residue on equipment door handles. Handles of reach in coolers on right side of cooks line that not in use soiled with a sticky like substance

Basic - Equipment in poor repair. Gaskets on hot holding unit in prep area are peeling away at the corners. Operator has work order in for new gaskets. Corrective Action Taken

Basic - Food storage container/container lid cracked or broken. 1 cracked plastic lid on clean storage rack in kitchen. Operator discarded items. Corrected On-Site Repeat Violation

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup on door of walk in freezer, operator states has work order in for repairs on door. Corrective Action Taken

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Second microwave on cooks line soiled with old food debris

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach in cooler drawers under grill on right side of cooks line that's not in use soiled with old food debris.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Interior of small reach in cooler soiled with old pancake batter on right side of cooks line that's not in use.

Basic - Time/temperature control for safety food thawed in an improper manner. 2 bags of steak tips thawing on prep counter in standing water. Operator discarded items. Corrected On-Site

Portable fire extinguisher gauge in red zone. For reporting purposes only. Fire extinguisher next to walk in cooler in red zone

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Bottom of reach in cooler drawers on cooks line

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Women's bathroom at front of restaurant

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

Basic - Food storage container/container lid cracked or broken. 2 small lids in dishware area 1 large plastic container cracked on side. Operator discarded items. Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Among door seal and door. Along floor of walk in freezer

Basic - Old food stuck to clean dishware/utensils. On large plastic container under clean exit side of dish machine. Operator moved phone container to dirty side to have rewashed Corrective Action Taken

Basic - Open dumpster lid.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Multiple areas on cooks line

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Mac and cheese cooked 12 minutes prior per operator (105F - Hot Holding) Operator put into oven to reheat, recheck 170F Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting board on cookline Holder for can opener in prep area

Basic - Buildup of food debris/soil residue on equipment door handles. On reach in cooler near breading station

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

Basic - No waste receptacle installed at handwash sink provided with disposable towels. At handwashing sink next to hot box in prep area Operator brought trash can and placed near sink Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Several gaskets on cookline Repeat Violation

Intermediate - Lack of toilet tissue at each toilet. Handicap stall ladies room

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. Missing for some Gave operator a copy.

Basic - Current Hotel and Restaurant license not displayed. Only Alcohol license displayed

Basic - Cutting board has cut marks and is no longer cleanable. In dish area. Operator discarded Corrected On-Site

Basic - Floor area(s) covered with standing water. In dishwashing area and prep area Repeat Violation

Basic - Garbage on the ground and/or pad around dumpster.

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket on reach in freezer on cookline and pancake batter cooler. Hand sink expo area near steam well Side of flat top grill dish area side

Basic - Old labels stuck to food containers after cleaning. Label residue on several clean dishes

Basic - Open dumpster lid. 2 different dumpsters

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. A few reach in coolers on cookline Hot boxes

Basic - Wall soiled with accumulated grease, food debris, and/or dust. In prep area and dish area. Black mold like substance above three compartment sink in dishwashing area.

Basic - Wiping cloth sanitizing solution other than chlorine, quaternary ammonia or iodine, not at proper minimum strength, not used according to label instructions. Sink and surface cleaner 0 ppm. Operator remade recheck 704ppm Corrected On-Site

Marked exit/path to marked exit blocked. For reporting purposes only. Blocked by trash. Operator moved to make a path Corrected On-Site Repeat Violation

High Priority - Observed unwashed produce over ready to eat food. Tomatoes over dressing in walk-in cooler. Corrected On-Site

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. Observed prepackaged butter in front counter without time stamp. Operator made a label. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Blocked by pancake batter. Corrected On-Site

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

Basic - Cutting board has cut marks and is no longer cleanable. From cookline Repeat Violation

Basic - Equipment in poor repair. Gaskets torn from hot box Reach in cooler from front counter

Basic - Floor area(s) covered with standing water. Standing water on cookline and back prep kitchen floor.

Basic - Garbage can located outside has no lid or lid open/broken. Operator stated they ordered a new one

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

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed scoop in water temperature of 95F. Operator changed the water, water temperature 177F. Corrected On-Site

Basic - Light not functioning. 1 light out from hood

Basic - Missing drain plug at dumpster.

Basic - Reach-in cooler shelves with rust that has pitted the surface. In hot box from prep kitchen

Basic - Standing water in floor drain/floor drain draining very slowly. Drain for cookline handwash sink overfilled and spilling onto floor.

Basic - Unclean building components, attachments or fixtures. Hood filters dusty, walk-in cooler vents.

Basic - Uncovered food stored near sink exposed to splash. Pancake batter on cookline under paper towels. Corrected On-Site

Basic - Walk in cooler interior/shelves have accumulation of soil residues.

Marked exit/path to marked exit blocked. For reporting purposes only. Back exit door blocked with trash cans, operator moved the trash cans. Corrected On-Site

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. All throughout cook line - From follow-up inspection 2023-08-23: Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Cook line right side - From follow-up inspection 2023-08-23: Time Extended

Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. In walk in freezer - From follow-up inspection 2023-08-23: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on cook line Above ovens in back prep area - From follow-up inspection 2023-08-23: Time Extended

Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Behind stand mixer back prep area - From follow-up inspection 2023-08-23: Time Extended

Basic - - From initial inspection : Basic - Water leaking from pipe and/or faucet/handle. Back area near sink - From follow-up inspection 2023-08-23: Time Extended

High Priority - High temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. -tested 2x 150F, retested with color change strip, no color change

High Priority - Spray hose at dish sink lower than flood rim of sink. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. a¿¿sliced ham 122F, per operator on plate next to heat lamp less than 15 minutes, operator placed under heat lamp, rechecked 15 minutes later 130F Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris. -cutting boards stained throughout kitchen

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, and/or dust. -ceiling vents above cookline lightly soiled

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -employee preparing food with watch on her wrist, operator educated Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Corrected On-Site

Basic - Equipment in poor repair. -gasket on short double door reach in cooler dislodged, causing door not to close properly, operator repaired Corrected On-Site

Basic - No copy of latest inspection report available.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -walk-in cooler fan covers soiled

Basic - Soiled dry wiping cloth in use. -soiled dry wiping cloth on counter next to sanitizer bucket, operator removed Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust. -walls around handwash sink on cookline soiled

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line underneath grill ; raw fish less then 4 hours (58F - Cold Holding); raw chicken (57F - Cold Holding); cheddar cheese (54F - Cold Holding); ham (46F - Cold Holding); shredded potatoes (47F - Cold Holding) All less then 4 hours Operator states reach in cooler is emptied every night and brought into the walk in freezer to cool down Retook temperature at 10:00 am shredded potatoes 37F Whole fish 36F Ham 41F Raw chicken42F Cheddar cheese 43F Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Broccoli in bev air container not labeled Operator labeled Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment door handles. On cook line left side

Basic - Cutting board has cut marks and is no longer cleanable. On cook line

Basic - Floor not cleaned when the least amount of food is exposed. Behind ice machine next to chemical room

Basic - Garbage on the ground and/or pad around dumpster.

Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Above fryer station

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer ice build up on door

Basic - Light not functioning. Back prep cook line area

Basic - Missing drain plug at dumpster.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. In cook line

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Behind grill station

Basic - Working containers of food removed from original container not identified by common name. Oil unlabeled in spray bottle

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 at cook line crack raw shell eggs then plate pancakes without washing hands. Manager coached Corrective Action Taken

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed gallon of milk in reach in cooler with last date mark of 5-3-22.

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Gallon of milk in walk in cooler dated 5-3-22 as day 7

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed 2 employees at cook line with watches on. Coached manager and they had employees remove. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed in reach in cooler under flat top grill #1 raw catfish (46F - Cold Holding) from overnight.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in reach in cooler under flat top grill #1 raw catfish (46F - Cold Holding) from overnight.

Basic - Equipment and utensils not properly air-dried - wet nesting. Metal pans

Basic - Old labels stuck to food containers after cleaning. Metal pan. Manager removed. Corrected On-Site

High Priority - - From initial inspection : High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed High temperature Dishwasher in use - tested 3 times. Dishwasher did not reach final rinse cycle of 160°. Advised operator they can wash with the machine but must sanitize using 3 compartment sink until machine is repaired or has a final rinse of a minimum of 160° - From follow-up inspection 2021-07-15: Hugh temperature dishwasher not reaching final rinse cycle of 160°. Repairs are to be made same day. Time extension to next routine inspection. Time Extended