Cracker Barrel #287

Basic – Current Hotel and Restaurant license not displayed.

Basic – Ice buildup in walk-in freezer.

Basic – In-use knife/knives stored in cracks between pieces of equipment- knives stored in between equipment at thermalizer area; remove Corrected On-Site

Basic – In-use utensil stored in standing water less than 135 degrees Fahrenheit- at cook line scoop in water at 117 F

Operator discarded water Corrected On-Site

Basic – No hot running water at mop sink.

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust- slimy gaskets at cold drawers at cook line

Basic – Plumbing system in disrepair- no hot water handle at mop sink faucet.

Basic – Wall soiled with accumulated grease, food debris, and/or dust- mold like substance and rust heavily present on the wall at dishwasher and three compartment sink area.

High Priority – Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly

nDishwasher (Temperature 0); operator ran dishwasher a few more times – rechecked to 160 F. Corrected On-Site

High Priority – In-use utensil stored in unclean water at or above 135 degrees Fahrenheit- food particles observed at expo line; advised operator to change water frequently when food particles observed in water;

High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse

nTime/temperature control for safety food cold held at greater than 41 degrees Fahrenheit

nhash browns (51F – Cold Holding);in small cooler on the shelf at cook line; as per operator food not portioned or prepared today; food out of temperature for more than four hours; See Stop Sale;

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit

nburgers (49F – Cold Holding); in drawers at cook line; as per operator food brought out from walk-in cooler in the morning; food nor prepared or portioned today; food out of temperature for approximately 1 hour; drawer to be kept closed; nnhash browns (51F – Cold Holding);in small cooler on the shelf at cook line; as per operator food not portioned or prepared today; food out of temperature for more than four hours; See Stop Sale;

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime- cutting board at cook line;

Intermediate – No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/nAlex Busby.