Cracker Barrel #267 Improves its Sanitary Rating

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vent n dry storage observed black growth buildup, and over dishmachine. Employee cleaned vent in storage area **Corrective Action Taken**

Basic - Equipment and utensils not properly air-dried - wet nesting. Metal hotel pans on racks by walk in cooler . Manager separated pans**Repeat Violation** **Corrective Action Taken** **Repeat Violation**

Basic - Food stored in holding unit not covered. Chicken fried steaks in cookline reach in freezer uncovered and on bottom of cooler. Manager discarded **Corrected On-Site**

Basic - Ice buildup in reach-in freezer. Cookline

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Server delfield cooler

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cole slaw 46°. Manager states product was left on counter before putting into cooler. Verified temperature with operators thermometer. Recommend rapid chill. Operator placed into walk in freezer and rechecked at 36° **Corrected On-Site**

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in freezer - all products not commercially packaged.raw chicken livers over catfish **Corrected On-Site**

High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food marked with a date that exceeds 7 days after opening/preparation. Milk in reach in cooler dated to expire 8/27, heavy cream in walk in cooler was not marked and manager unable to determine date opened. Discarded both products.

High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food not consumed/sold within 7 days after opening/preparation. See stop sale. Milk dated expired 8-27-16 and heavy cream not dated

Basic - Equipment and utensils not properly air-dried - wet nesting. hotel pans under shelf at back wait station, and back drying racks **Repeat Violation**

Basic - Floor tiles cracked, broken or in disrepair. In walk in freezer

Basic - Walk-in cooler and/or walk-in freezer shelves soiled with encrusted food debris. Light buildup in walk in cooler

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Moderate accumulation behind soup kettles

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. expo window butter packet 78°, butter packets by toaster 65°, butter packet on ice 70°. Butter at expo window at 78° time marked for 5:36 am. Manager discarded. Other containers of butter placed out at 10:30. Recommend rapid chill. Recommended that the ice bath surround the butter container or to place butter on time as public health control plan. Manager placed butter into freezer. Rechecked butter after 10 minutes found at 47°-50° Repeat Violation** **Corrective Action Taken** **Repeat Violation**

High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Raw steak tips over corned beef stainless upright cooler **Corrected On-Site** **Repeat Violation**

High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Observed server bring back dirty dishes then pick up plated food without washing hands. Manager pulled all servers in back and reeducated. **Corrected On-Site**

High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Butter packets at expo window found at 11:30 at 78°, out since 5:36 am. Manager discarded

Intermediate - Spray bottle containing toxic substance not labeled. Manager labeled **Corrected On-Site** **Repeat Violation**

Basic - Duct tape used to repair nonfood-contact surface. Around cookline cooler drawers. **Warning** Manager states a new piece of equipment is on order, ordered 8 weeks ago

Basic - Duct tape used to repair nonfood-contact surface. Around cookline cooler drawers. **Warning**

Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic pans on drying rack by walk in cooler **Warning**

Basic - Food debris/dust/soil residue on dry storage shelves. Metal shelving in baking area moderately soiled **Repeat Violation** **Warning**

Basic - Gaskets with slimy/mold-like build-up. Reach in cooler on Cookline and cookline cooler drawers moderate buildup **Warning**

Basic - Old food stuck to clean dishware/utensils. Corn muffin pans in baking area **Warning**

Basic - Single-service articles not stored inverted or protected from contamination. To go container lids in dry storage by walk in cooler **Corrected On-Site** **Warning**

High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Establishment blanches bacon and cools and stores it in walk in cooler then cooks to order. Found blanched bacon between 77°-89° cooling since 5 am. Observed bacon has not been fully cooked. **Warning**

High Priority - Cooked/heated potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours. See stop sale. Blanched bacon not fully cooked 77°-89° at 10:30 am cooling since 5 am. **Warning**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.Stuffed French toast on ice on cookline 66° made 7 am, sandwich station counter top cooler sliced tomato 54°, cut lettuce 54°, shredded cheese 54°, manager states they have a new cooler on order. All items were brought out of ric at 41° at 8 am. recommend to place these items on 4 hour time plan. Must discard by 12 pmOperator added to plan. cooler drawer raw bacon 47° cooler drawers on 2 nd line corned beef 46°,raw chicken 46°-47°, sandwich station front side lettuce 55°, shredded cheese 55°, Recommend to rapid chill all items 47° and under. Operator placed into freezer. **Corrective Action Taken** **Warning**

High Priority - Potentially hazardous (time/temperature control for safety) food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. Pancake batter 54° ambient cool since 5:30 am at 10:30 **Warning**

High Priority - Potentially hazardous (time/temperature control for safety) food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Pancake batter made at 5:30 am 55° at 10:30. **Warning**

High Priority - Raw animal food stored over or with ready-to-eat food in reach-in freezer _ not all products commercially packaged. Cookline reach in cooler raw chicken tenders over sweet potato fries **Corrected On-Site** **Warning**

Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Milk **Corrected On-Site** **Repeat Violation** **Warning**

Intermediate - Cutting board(s) stained/soiled. Prep reach in cooler on cookline, and several small cutting boards moderately soiled **Repeat Violation** **Warning**

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Establishment blanches bacon then cools in walk in cooler then cooks to order. Observed bacon stacked in layers in plastic pans, covered with plastic lids and stacked 5 pans high. Observed large amount of condensation inside the pans. Bacon was observed not fully cooked. Bacon found at 74°-89° **Warning**

Intermediate - Spray bottle containing toxic substance not labeled. In cleaning supply room. Manager marked **Corrected On-Site** **Warning**

Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. On shelving in bakery area

Basic - Cove molding at floor/wall juncture broken/missing. In walk in freezer tile missing

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

Basic - Moderate Food debris/dust/soil residue on dry storage shelves.

Basic - Raw fruits/vegetables not washed prior to preparation. Cabbage **Corrected On-Site**

Basic - Thawed portions of ready-to-eat, potentially hazardous (time/temperature control for safety) food rose above 41 degrees Fahrenheit while being thawed under running water. Rice soup found 55° under running water 20 minutes

High Priority - Employee cracked raw shell eggs and then handled clean equipment or utensils without washing hands. Cook cracked egg then handled clean plate. Corrected On-Site** **Corrected On-Site** **Repeat Violation**

High Priority - No vacuum breaker on fitting/splitter added to mop sink faucet.

Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Milk

Intermediate - Cutting board(s) stained/soiled. Cookline lift top cooler

Basic - Floor tiles missing. On hot line **Repeat Violation**

Basic - Ice buildup in walk-in freezer. Oven condenser fans dripping and frozen onto cases of food on right side shelf

Basic - No conspicuously located ambient air temperature thermometer in holding unit. In far right side under counter RIC on hot line **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. Cook on grill hot line cracked eggshell and then handled clean plate without washing hands

High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Waitress dumped off soiled dishes at dishroom and then returned to wait station and picked up ss to go clamshell without washing hands

Basic - Accumulation of food debris/soil residue on handwash sink. On cook line, debris in sink. **Corrected On-Site**

Basic - Floor area(s) covered with standing water. In dish room.

Basic - Floor tiles cracked, broken or in disrepair. Cook line.

Basic - Ice buildup in reach-in freezer. On cook line, mild ice and food debris build up.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm. 50 ppm. **Corrected On-Site**

Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Sweet potatoes cooling in walk in cooler 45° covered with saran and lid. . And dressing/stuffing **Corrected On-Site**

Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Wrong date on approximately 4 items, sweet potatoes, dressing, etc, Dated 4/9, 7 p.m. However, per management was just prepared in the afternoon of 4/10.

Basic - Dusty ceiling tiles and/or air conditioning vent covers.

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

Basic - Floor tiles cracked, broken or in disrepair. Dish room.

Basic - Food stored in a prohibited area. Employee food stored with customer food. Opened container of ice cream with customer food in reach in freezer. **Corrected On-Site**

Basic - Food stored near sink exposed to splash. Butter blend bottles, bread ends under paper towels on cook line. **Corrected On-Site**

Basic - Ice buildup in walk-in freezer. Repair person onsite.

Basic - Wall soiled with accumulated grease. Behind cook line equipment.

High Priority - Potentially hazardous (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. On cook line, tomatoes, cheese, **Repeat Violation**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Shredded cheddar. Educated operator about sliced tomatoes and chopped lettuce out of temperature in same cooler. Rapid chilled cheddar in freezer. No warning issued due to all other refrigeration working and small amount of product in unit.

High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Macaroni and cheese, reheated on stove, re temperature- 168?

High Priority - Potentially hazardous (time/temperature control for safety) food held using time as a public health control marked with a time that exceeds the 4-hour limit (food temperature was 41 degrees Fahrenheit or less or 135 degrees Fahrenheit or above when time began). Packets of butter in wait station, 4 hour time marking not correct. Found employee and corrected time.

Basic - Floor area(s) covered with standing water. By wait station.

Critical - Food not stored in a clean/dry location that is not exposed to splash/dust. Teas stored under paper towels by wait station hand sink. **Corrected On-Site**

Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Handling cooked biscuit. **Corrected On-Site**

Observed in-use utensil used with moist food not stored in running water of sufficient velocity. Wait station **Corrected On-Site**

Critical - Observed dented/rusted cans./1 dented can apple butter manager manager discarded

Observed cutting board heavily grooved/pitted and no longer cleanable./cooks line

Nonfood-contact equipment not designed and constructed in a durable manner./ air dry rack heavily rusted/plastic peeling-manager has on order

Observed old labels stuck to food containers after cleaning.

Equipment and utensils not properly air-dried./ cambros storage

Critical - Observed dented/rusted cans. 6 lb can of redpack tomatoes heavily dented. manager saw can and offered to discard. Corrected On Site.

Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. pancake batter. Corrected On Site.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. butter packets and tub of butter. wait station. Corrected On Site. will discard after 4 hours.

Observed cutting board grooved/pitted and no longer cleanable. small board.

Observed build-up of food debris, dust or dirt on nonfood-contact surface. mold like debris. walk in shelving. Corrected On Site.

Observed build-up of food debris, dust or dirt on nonfood-contact surface. rack used to store dirty dishes. and heavily rusted and peeling. Repeat Violation.

Observed gaskets with slimy/mold-like build-up. mild. Corrected On Site.

No Heimlich maneuver sign posted. board was just reorganized . will replace poster.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. raw pork chops 44, grill cart. items in salad dressing reach in, cottage cheese.Corrected On Site. all product less than 4 hours, rapidly chilled in freezer.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. creamers in ice bath, wait station, 69 degrees.management stated less than hour. Corrected On Site. rapidly chilled in freezer.

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. 2nd reach in by pass through . Corrected On Site. will use other working coolers or ice bath to maintain food at 41 degrees or below until repaired

Observed build-up of food debris, dust or dirt on nonfood-contact surface. dish room shelving.

Observed gaskets with slimy/mold-like build-up. cook line.

Equipment and utensils not properly air-dried.wet stacking, pans.

Critical - Hand wash sink lacking proper hand drying provisions. wait station by dish.

Observed wall soiled with accumulated black debris in dishwashing area.

Critical - Observed sanitizing solution exceeding the maximum concentration allowed. towelbucket,200 ppm plus. Corrected On Site.

Critical - Observed food being cooled by nonapproved method. macaroni and cheese, covered deep pan.

Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. macaroni and cheese, 46 degrees after 14 hours in walk in cooler. .must be used today.

Critical - Observed food stored in undrained ice. cooked chicken cooling in undrained ice.

Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods. raw fish stored next to english muffins, walk in cooler. Corrected On Site.

Critical - Observed uncovered food in holding unit/dry storage area. brown sugar bag opened. dry storage room. Corrected On Site.

Critical - Observed interior of reach-in soiled with accumulation of food residue. bottom of large reach in hot holding.

Observed build-up of food debris, dust or dirt on nonfood-contact surface. metal tall dish rack.

Critical - Handwash sink not accessible for employee use at all times. cook line, covered with stacked pans.

Critical - Observed trouble/alarm light lighted on fire alarm control panel. For reporting purposes only.

Observed cutting board grooved/pitted and no longer cleanable.

Critical - Observed flammable material stored around water heater. For reporting purposes only.

Observed old labels stuck to food containers after cleaning.

Critical - Observed unlabeled spray bottle.