CRACKER BARREL #697 scored 71; newer inspection records 95

1. 01

   Handwashing

   Item 2-1B ↗

   Inspector observed employee on cookline wearing gloves - batter raw chicken - put chicken in fryer - doffed gloves - donned new gloves - flip eggs on grill - grab plate and plated bacon. COS PIC instructed employee on when to wash hands (employee then washed hands and donned new gloves).

   Inspector’s full note +

   Code 511-6-1.03(5)(c)

   Inspector observed employee on cookline wearing gloves - batter raw chicken - put chicken in fryer - doffed gloves - donned new gloves - flip eggs on grill - grab plate and plated bacon. COS PIC instructed employee on when to wash hands (employee then washed hands and donned new gloves). PIC discarded bacon, pulled plate to be washed, rinsed, and sanitized. CA: (c) When to Wash. 1. Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles P and: (i) After touching bare human body parts other than clean hands and clean, exposed arms; P (ii) After using the toilet room; P (iii) After caring for or handling service animals or aquatic animals; P (iv) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco products or electronic devices that simulate tobacco smoking, eating or drinking, except for drinking from a closed beverage container and the container is handled to prevent contamination of the hands;P (v) After handling soiled equipment or utensils; P (vi) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; P (vii) When switching between working with raw food and working with ready-to-eat food; P (viii) Before donning gloves to initiate a task that involves working with food; P and (ix) After engaging in other activities that contaminate the hands. P Corrected On-Site. New Violation.

   Official report · Item 2-1B ↗
   Corrected on siteNew violation
2. 02

   Food-contact surface sanitation

   Item 4-2B ↗

   Inspector observed large ice machine, ice scoops (adjacent to both soda dispensers), ice bin (under the soda dispenser closest to dish pit), soda nozzles with a buildup of slimy dark green-black mold like substance. COS PIC had employee burn ice in ice machine and ice bin then washed, rinsed, & sanitized.

   Inspector’s full note +

   Code 511-6-1.05(7)(b)

   Inspector observed large ice machine, ice scoops (adjacent to both soda dispensers), ice bin (under the soda dispenser closest to dish pit), soda nozzles with a buildup of slimy dark green-black mold like substance. COS PIC had employee burn ice in ice machine and ice bin then washed, rinsed, & sanitized. COS PIC pulled ice scoops and soda nozzles to be washed, rinsed, & sanitized. CA: (b) Equipment Food-Contact Surfaces and Utensils. 1. Equipment food-contact surfaces and utensils shall be cleaned: (i) Before each use with a different type of raw animal food such as beef, fish, lamb, pork, or poultry. It does not apply if the food-contact surface or utensil is in contact with a succession of different types of raw meat and raw poultry each requiring a higher cooking temperature as specified under DPH Rule 511-6-1.04(5)(a) than the previous type such as preparing raw pork followed by cutting raw poultry on the same cutting board; P (ii) Each time there is a change from working with raw foods to working with ready-to-eat foods; P (iii) Between uses with raw fruits and vegetables and with Time/Temperature Control for safety food; P (iv) Before using or storing a food temperature measuring device; P and (v) At any time during the operation when contamination may have occurred. P 2. Except as specified in paragraph 3 of this subsection, if used with time/temperature control for safety food, equipment food-contact surfaces and utensils shall be cleaned at least every 4 hours throughout the day. P 3. Surfaces of utensils and equipment contacting time/temperature control for safety food may be cleaned less frequently than every 4 hours if: (i) In storage, containers of time/temperature control for safety food and their contents are maintained at temperatures specified under DPH Rule 511-6-1-.04 and the containers are cleaned when they are empty; (ii) Utensils and equipment are used to prepare food in a refrigerated room or area that is maintained at one of the temperatures in the following chart and: (I) The utensils and equipment are cleaned at the frequency in the following chart that corresponds to the temperature: Temperature Cleaning Frequency 41ºF (5.0ºC) or less 24 hours >41ºF - 45ºF (>5.0ºC - 7.2ºC) 20 hours >45ºF - 50ºF (>7.2ºC - 10.0ºC) 16 hours >50ºF - 55ºF (>10.0ºC - 12.8ºC) 10 hours and (II) The cleaning frequency based on the ambient temperature of the refrigerated room or area is documented in the food service establishment. (iii) Temperature measuring devices are maintained in contact with food, such as when left in a container of deli food or in a roast, held at temperatures specified under DPH Rule 511-6-1- .04; (iv) Equipment is used for storage of packaged or unpackaged food, such as a reach-in refrigerator, and the equipment is cleaned at a frequency necessary to preclude accumulation of soil residues; (v) The cleaning schedule is approved based on consideration of: (I) Characteristics of the equipment and its use, (II) The type of food involved, (III) The amount of food residue accumulation, and (IV) The temperature at which the food is maintained during the operation and the potential for the rapid and progressive multiplication of pathogenic or toxigenic microorganisms that are capable of causing foodborne disease; or (vi) In-use utensils are intermittently stored in a container of water in which the water is maintained at 135ºF (57ºC) or more and the utensils and container are cleaned at least every 24 hours or at a frequency necessary to preclude accumulation of soil residues. 4. Dining counters and table-tops shall be cleaned and sanitized routinely after removing all soiled tableware and food trays shall be cleaned and sanitized after each use by one of the following methods: (i) A two step method in which one cloth, rinsed in sanitizing solution is used to clean food debris from the surface and a second cloth in separate sanitizing solution is used to rinse; (ii) Sanitizing solution is sprayed onto the surface and the surface is then wiped clean with a disposable towel; (iii) If used for cleaning and sanitizing, single-use disposable sanitizer wipes shall be used in accordance with EPA-registered label use instructions; or (iv) Other methods approved by the Health Authority. (v) Food trays may be cleaned and sanitized the same as table ware. 5. Except when dry cleaning methods are used as specified under subsection (7)(e) of this Rule, surfaces of utensils and equipment contacting food that is not time/temperature control for safety food shall be cleaned: (i) At any time when contamination may have occurred; (ii) At least every 24 hours for iced tea dispensers including nozzles and consumer self-service utensils such as tongs, scoops, or ladles; (iii) Before restocking consumer self-service equipment and utensils such as condiment dispensers and display containers; and (iv) In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment: (I) At a frequency specified by the manufacturer; or (II) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. Corrected On-Site. New Violation.

   Official report · Item 4-2B ↗
   Corrected on siteNew violation
3. 03

   Food-contact surface sanitation

   Item 4-2B ↗

   Inspector observed utensils stored clean with label reside (on shelving racks near dish pit). Inspector observed kettle lids stored on wall with food residue (FCS touching wall).

   Inspector’s full note +

   Code 511-6-1.05(7)(a)1

   Inspector observed utensils stored clean with label reside (on shelving racks near dish pit). Inspector observed kettle lids stored on wall with food residue (FCS touching wall). COS PIC pulled utensils residue to be washed, rinsed, and sanitized. CA: 1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf. Corrected On-Site. New Violation.

   Official report · Item 4-2B ↗
   Corrected on siteNew violation
4. 04

   Cold holding

   Item 6-1A ↗

   Inspector observed cold held TCS food product greater than 41 degrees F (see temp log). COS PIC discarded.

   Inspector’s full note +

   Code 511-6-1.04(6)(f)

   Inspector observed cold held TCS food product greater than 41 degrees F (see temp log). COS PIC discarded. CA: (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above Corrected On-Site. Repeat Violation.

   Official report · Item 6-1A ↗
   Corrected on siteRepeat violation
5. 05

   Hot holding temperatures

   Item 6-1B ↗

   Inspector observed hot held TCS food product less than 135 degrees F. COS PIC discarded.

   Inspector’s full note +

   Code 511-6-1.04(6)(f)

   Inspector observed hot held TCS food product less than 135 degrees F. COS PIC discarded. CA: (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above Corrected On-Site. New Violation.

   Official report · Item 6-1B ↗
   Corrected on siteNew violation
6. 06

   Cooling time and temperature

   Item 6-1C ↗

   Inspector observed bags of Turkey - actively cooling w/ prep sticker 9:12am (Location: in walk-in cooler on ice bath) Per PIC 9:12am is when the turkey started cooling. Inspector temped the turkey at 11:18am - turkey measured 98 degrees F & 100 degrees F.

   Inspector’s full note +

   Code 511-6-1.04(6)(d)

   Inspector observed bags of Turkey - actively cooling w/ prep sticker 9:12am (Location: in walk-in cooler on ice bath) Per PIC 9:12am is when the turkey started cooling. Inspector temped the turkey at 11:18am - turkey measured 98 degrees F & 100 degrees F. COS PIC discarded turkey. CA: (d) Cooling. 1. Cooked time/temperature control for safety food shall be cooled: (i) Within 2 hours from 135°F (57°C) to 70°F (21°C); P and (ii) Within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or less. P Corrected On-Site. New Violation.

   Official report · Item 6-1C ↗
   Corrected on siteNew violation
7. 07

   Toxic substance storage and use

   Item 8-2B ↗

   Inspector observed sanitizer bucket and spray bottles with sanitizing solution concentrations too high. COS PIC remade sanitizer.

   Inspector’s full note +

   Code 511-6-1.07(6)(e)

   Inspector observed sanitizer bucket and spray bottles with sanitizing solution concentrations too high. COS PIC remade sanitizer. CA: 1. Poisonous or toxic materials shall be used according to: (i) Law and this Chapter; (ii) Manufacturer's use directions included in labeling, Corrected On-Site. New Violation.

   Official report · Item 8-2B ↗
   Corrected on siteNew violation
8. 08

   Toilet facilities

   Item 17A ↗

   Inspector observed a single stall with a covered receptable in the women's restroom. Inspector observed diaper changing station in women's and men's restroom without a covered receptacle.

   Inspector’s full note +

   Code 511-6-1.06(5)(h)

   Inspector observed a single stall with a covered receptable in the women's restroom. Inspector observed diaper changing station in women's and men's restroom without a covered receptacle. CA: A toilet room shall be provided with a covered receptacle for sanitary napkins. New Violation.

   Official report · Item 17A ↗
   New violation
9. 09

   Facility maintenance and cleanliness

   Item 17C ↗

   Inspector observed ceiling vents throughout the main kitchen with a buildup of dust. Inspector observed ceiling (at kettles) with a build-up of dark green-black mold like substance.

   Inspector’s full note +

   Code 511-6-1.07(5)(a),(b)

   Inspector observed ceiling vents throughout the main kitchen with a buildup of dust. Inspector observed ceiling (at kettles) with a build-up of dark green-black mold like substance. Inspector observed FWC behind equipment (throughout the main kitchen) with a buildup of food debris. Inspector observed walk-in freezer floor with a buildup of food debris. CA: (5) Maintenance and Operation. (a) Good Repair. All physical facilities shall be maintained in good repair. (b) Cleaning, Frequency and Restrictions. 1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. 2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing. New Violation.

   Official report · Item 17C ↗
   New violation

Correction and repeat labels quote the report. An absent label leaves correction status unknown; a deadline does not confirm a correction.