CRACKER BARREL #151

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Splitter is attached, no vacuum breaker on end with nothing attached.

Basic - Equipment in poor repair. Gaskets of hot holding cabinet by ice machines are torn. Ice machine on right side not working, per operator.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Along floor of walk-in freezer, per operator there is a work order in place.

Basic - Open dumpster lid. Operator closed lid. Corrected On-Site

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. One single faucet, no vacuum breaker. Faucet where chemical box hose is attached has a splitter, no vacuum breaker at other side.

Basic - Equipment in poor repair. Torn gaskets on hot holding cabinet at end of cookline.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. In reach-in freezer on cookline, on shelving. On she,vying and around door of walk-in freezer.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle of scoop in blueberries in reach-in freezer on cookline. Operator removed. Corrected On-Site

Basic - Open dumpster lid. Two dumpsters had lid open. Operator closed. Corrected On-Site

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Interior of cooler at pull out drawers on flat top grill in middle of cookline has food debris. Per operator, not in use.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed onions hanging over cans of apples in hallway by door of walk-in cooler. Operator removed. Corrected On-Site

Basic - Covered waste receptacle not provided in women's bathroom. Unisex Employee bathroom no cover receptacle

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters at cook line

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Interior low boy soiled with food debris

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Lowboy cooler on cook line: trout and catfish 47F-53F. Less than 4hrs per operator. Cooler was in defrost mode. Advised operator to set defrost time to a different time of day. Operator immediately put items on ice for immediate temperature recovery Corrective Action Taken

Basic - Covered waste receptacle not provided in women's bathroom. In both employee restrooms

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Server wearing watch Corrected On-Site

Basic - Floor soiled/has accumulation of debris. Grease on floor behind flat top on cook line

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets in chicken fry prep station cooler, operator immediately cleaned Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over sausage at walk in cooler Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towel at hand wash sink at prep area Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up on plastic curtain and ceiling at walk in freezer

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters at cooks line

High Priority - Employee at cook,ice cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee plated food .Educated operator. Corrective Action Taken

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Food worker at cookline handled eyeglass and them plated with food without changing gloves and washing hands. Educated operator. Corrective Action Taken

Basic - Cookline reach -in cooler shelves with rust that has pitted the surface.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cellphone stored by cookline microwave .

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Food worker wearing bracelet while preparing food l Corrected On-Site

Basic - Ice buildup in walk-in freezer.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Refrigerated unit by cook line soiled with food debris.

Basic - Wash ware and mop sink wall soiled with accumulated grease, food debris, and/or dust.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Catfish 57f ambient cooling 3 hours suggest rapid chill in freezer. Rechecked catfish 42f cold holding 3 hours 45 minutes Corrected On-Site

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk and buttermilk walk in cooler Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Sink in front Corrected On-Site

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

Basic - Cutting board has cut marks and is no longer cleanable. Salad make table

Basic - Employee with no beard guard/restraint while engaging in food preparation. Cook

Basic - Employee with no hair restraint while engaging in food preparation. Manager cooking

Basic - Equipment and utensils not properly air-dried - wet nesting. Repeat Violation

Basic - Equipment in poor repair. Gaskets salad cooler

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters Gaskets reach in cooler under grill Reach in freezer gasket

Basic - Stored food not covered. Sugar Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Sugar

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked roast beef from 10/11 (46F - Cooling) Advised operator the proper cooling method of product being under 41F within 6 hours.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. cooked roast beef from 10/11 (46F - Cooling) Advised operator the proper cooling method of product being under 41F within 6 hours.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In the dry damage

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

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

Basic - Light not functioning. 2 lights out on the hood back prep area.

Basic - Missing drain plug at dumpster.

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

Basic - Old labels stuck to food containers after cleaning. In dry storage containers area

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Cook line reach in cooler, ice cream freezer, griddle reach in cooler, reach in freezer

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Back prep area and walk in cooler

Exit door locked. For reporting purposes only. Served exit door blocked with crates and garbage can

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White cutting board on salad station.

Intermediate - Handwash sink used for purposes other than handwashing. Ice in hand sink at entry Alf kitchen area.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Silverware/utensils stored upright with the food-contact surface up. Stored with handle side down.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed burgers in storage for less than 4 hours temperatures 44-46°F. Operator removed and place in the freezer for quick chill. Corrective Action Taken

Basic - Current Hotel and Restaurant license not displayed. License is current on my iPad. Operator will contact their home office for a copy.

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed with pans in storage.

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