CRACKER BARREL #240

High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Operator removed Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed clean plates at cook line soiled with stains

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vents in back kitchen soiled with mold like substance

Basic - Floor soiled/has accumulation of food debris.

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked raw shell eggs and then handled clean plates, clean utensils and prepared ready to eat food without washing hands. Operator discussed with employee who then washed hands. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched face/mouth and then handled plated food while placing in expo window for server to take to customer without washing hands. Operator discussed with employee who then washed hands. Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At reach in lowboy freezer; raw comminuted beef stored over uncovered container of ice cream. Operator moved raw comminuted beef. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table; cooked sausage (130F - Hot Holding). Operator stated sausage cooked prior to being placed in steam table, held less than 4 hours, moved to be reheated to 165F. Corrective Action Taken

Intermediate - Spray bottle containing toxic substance (degreaser) not labeled. Operator labeled. Corrected On-Site

High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee used hand to adjust reading glasses and without washing hands employee handled clean utensils being used to cook eggs and various meats on flat top. Discussed with operator who educated employee, employee washed hands. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee at cook line drinking out of personal beverage container did not wash hands before handling containers of cooked bacon and placing on steam table. Discussed with operator who educated and had employee washed hands. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. In walk in cooler pancake batter with egg and milk (56F - Cooling)at 9:10am per operator cooling since 4:57am. Discussed ambient cooling with operator. See stop sale.

High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. In walk in cooler pancake batter with egg and milk (56F - Cooling)at 9:10am per operator cooling since 4:57am. Discussed ambient cooling with operator. See stop sale.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In steam table sausage gravy (118F - Hot Holding) per operator products not prepared appropriately 1 hour ago and placed in steam table to hot hold until served. Discussed hot holding with operator who moved gravy to be reheated to 165F+. Operator also corrected water level and temperature in steam table water temperature 108F. Corrective Action Taken

Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. At hand washing sink next to dish washing area soap dispenser unable to dispense soap. Discussed with operator who stated it was broken yesterday and replacement is on the way. Operator provided hand soap. Corrected On-Site

Basic - Wiping cloth sink and surface sanitizing solution not at proper minimum strength. In kitchen at cook line Sanitizer Bucket ( Sink and Surface -170ppm ) discussed with operator who refilled and corrected Sanitizer Bucket ( Sink and Surface -400ppm ) 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. At Cookline; Employee cracked eggs then proceeded to handle clean utensils Advised operator who spoke with employee Employee washed hands. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Quaternary 0ppm) Operator corrected to quaternary 200ppm Corrected On-Site

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. At Cookline; Sanitizer Bucket (Quaternary 0ppm) Operator corrected to quaternary 200ppm Corrected On-Site

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. At cook line, employee cracked 3 raw shell eggs with bare hand and then grabbed a plate with a cooked meal on it with that same hand and handed it to a server without washing hands, operator threw meal out and corrected employee, employee washed hands. Repeat Violation Admin Complaint

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. At cookline employee used bare hand to smash down on French toast and hold steady on a spatula to transfer French toast to plate to be served to customer. Operator corrected by discarding and replacing French toast order and speaking to employee, employee washed hands and put gloves on Corrected On-Site Repeat Violation Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler open container with raw chicken stored over box of fully cooked beef, operator moved raw chicken to proper storage shelf * Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At cleaning dish rack open employee coffee cup stored on shelf next to and above clean dishes, operator discarded coffee cup

Basic - - From initial inspection : Basic - Ice buildup in walk-in freezer.all over several boxes Warning - From follow-up inspection 2023-10-30: Same Time Extended

High Priority - Operating with an expired Division of Hotels and Restaurants license.

High Priority - Shell eggs in use or stored with cracks or broken shells. Employee discarded egg Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.... Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....whipped butter 46°, sour cream 45° in reach in cooler at expo line being held more than four hours. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....whipped butter 46°, sour cream 45° in reach in cooler at expo line being held more than four hours. Stop sale issue . Advise operator discarded food Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit....hot holding carrot 113°, casserole 130° in tall hot box being held less than 4 hours. Employee discarded food. Corrective Action Taken

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime...can opener blade . Employee cleaned. 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 washed hands Corrected On-Site

High Priority - Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit.... Hot holding fried onion 87° in in steam table at kitchen not determined how long food being held . Manager stated that it is room temperature food. Reviewed Time Control in TCS Food. Manager discarded food. Corrective Action Taken Repeat Violation

High Priority - Nonfood-grade containers used for food storage - direct contact with food....spray oil bottle. Manager discarded bottle. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse...Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. ...cheese, cut tomatoes, cut lettuce in reach in cooler next to hand washing sink at kitchen.

High Priority - Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. ...cheese, cut tomatoes, cut lettuce in reach in cooler next to hand washing sink at kitchen. See stop sale. Manager discarded food 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.. bacon bits in reach in cooler, shell eggs at cook line being held less than four hours. Manager discarded food. Corrected On-Site

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection...cooling hash brown 61°-52° at 1:27 to 60°-53° stacked containers in reach in cooler. Manager moved container to walk in freezer and uncovered food. 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.

Basic - Floor area(s) covered with standing water. Front of walk in freezer due to broken tiles.

High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit- scoops used to dispense butter stored in unclean water at expo line. Operator changedvwater. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chicken (41-61 - Cold Holding);at cook line in ice bath. Ice bath improperly set up; food container stacked up to high to maintain 41° F on all parts. Food moved to reach in freezer to quick chill. butter (51 - Cold Holding)in reach in cooler at expo line. Food out of temperature for less than 4 hours. Operator moved food to a working cooler and placed food in ice to quick chill. Corrective Action Taken Corrective Action Taken

High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. cole slaw (52 - Cooling)at 9:30 to 52° F at 9:40 ; in reach in cooler at expo line. As per operator reach in cooler set up at 8:00 am. At this rate food will not reach 41° F or below within 4 hours. Food moved to different cooler. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. fried onion rings (90 - Hot Holding) at steam table at cook line. As per operator food kept at room temperature for 4 hours. Food not listed on the TPHC Form. Food out of temperature for less than 4 hours. Operator added food to the Form. Corrective Action Taken

Intermediate - No soap provided at handwash sink, at waitress station by coffee station. Manager provided. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket at reach in cooler at cook line soiled with grease

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored above blueberries in reach in cooler at cook line. Operator stored properly. Corrected On-Site

Basic - No copy of latest inspection report available.

Basic - Stored food not covered. Cheese stored in reach in cooler not covered. Operator covered. Corrected On-Site

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer bucket Chlorine at 10 ppm. Operator fixed chlorine solution to 50 ppm. Corrected On-Site