CRACKER BARREL #364

Basic - Buildup of food debris/soil residue on equipment door handles. -handles on hot holding cabinet.

Basic - Floor soiled/has accumulation of debris under cooking equipment.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. -cooler actoss from grill.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, or dust. -grease/debris on side flat grill

Basic - Standing water in bottom of reach-in-cooler. -cooler across from grill

Basic - Employee personal items, keys, phone, stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Corrected On-Site

Basic - Ice buildup in reach-in cooler.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, or dust. -food debris on shelf under microwave.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. -pot roast gravy at 49°f in walk in cooler. Prepared and placed in cooler yesterday.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. -pot roast gravy at 49°f in walk in cooler. Prepared and placed in cooler yesterday.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -sausage at 98°f at cookline. Less than 1 hour. Operator voluntarily discarded. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. -garbage can stored in front of handwashing sign at cookline. Corrected On-Site

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

Basic - Clean plates at cookline not stored inverted or in a protected manner.

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

Basic - Ice buildup in top area of reach-in freezer at cookline.

Basic - Interior of microwave has accumulation of food debris.

Basic - Nonfood-contact surface soiled. -debris buildup on handwashing sink. -grease buildup on surface under flat grill. -exterior of sugar container.

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

Basic - Ambient air thermometer not located in the warmest part of the cold holding unit. Corrected On-Site

Basic - Ceiling tile missing in kitchen.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.

Basic - Floor area with standing water at cook line.

Basic - Reach-in cooler interior/shelves has accumulation of soil residues. -cookline cooler.

Basic - Water draining onto floor surface from reach in cooler at cook line.

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 mark, flat of raw shell eggs at cookline.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Diced chicken and pot pie mix in walk in cooler. Corrected On-Site

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 - Buildup of food debris/soil residue on microwave door handle.

Basic - Ceiling tiles soiled with mold like substance. Repeat Violation

Basic - Floor soiled/has accumulation of debris behind equipment at cookline.

Basic - Floors not constructed to be easily cleanable, deep grout lines at cookline.

Basic - Ice buildup in reach-in freezer at cookline.

Basic - Interior of microwave has accumulation of black food debris.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -side of grill soiled with grease. -reach in cooler gaskets soiled with food debris. -buildup of debris on shelving at cookline,

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

Basic - Wall soiled with accumulated grease, food debris at cookline.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chopped tomato relish and French toast batter at 50°f in sandwich rail cooler. In cooler one hour. Operator moved to another cooler. Corrective Action Taken

Basic - Buildup of food debris/soil residue on equipment door handles. Hot holding cabinet.

Basic - Ceiling/ceiling tile shows water damage by dish machine.

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

Basic - Nonfood-contact surface soiled with grease: fry holder at cookline.

Basic - Reach-in cooler drawers have accumulation of soil residues.

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

Basic - No handwashing sign provided at a hand sink used by food employees, by dish machine.

Basic - Reach-in cooler has accumulation of soil residues.

Basic - Wall not smooth, nonabsorbent and easily cleanable in warewashing area.

High Priority - Food emoloyee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Review with operator.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Frontline salad station cole slaw (50F - Cold Holding). Operator discarded. Corrective Action Taken

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.Lunch box stored in cookline lowboy unit. Corrected On-Site

Basic - Floor area(s) covered with standing water. Repeat Violation

Basic - Floor area(s) with standing water, standing water in missing tiles.

Basic - Floor tiles missing and/or in disrepair and/or in disrepair.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Corrected On-Site