Cracker Barrel #498

Basic – Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed make table located on cook line near dish are with an ambient temperature of 57F.

Basic – Cutting board has cut marks and is no longer cleanable. Observed cutting boards on cook line with cut marks.

Basic – Drain cover(s) missing. Observed no drain cover in mop sink.

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

Full pans with wet nesting located in dry storage area.

Basic – Garbage on the ground and/or pad around dumpster. Observed debris on ground and discarded furniture next to dumpster.

Basic – Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice,build,up,in walk in freezer.

Basic – Interior of oven has accumulation of black substance and food debris in back prep line.

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed green substance around exterior of soda nozzles on both soda station in server area.

Basic – Open dumpster lid.

Basic – Reach-in cooler shelves with rust that has pitted the surface. Observed rust in reach in cooler located in the expo area.

Basic – Water leaking from pipe and/or faucet/handle. Observed line running from the silver power box in dish area leaking.

Basic – Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed sink and surface sanitizing solution at 170 ppm on cook line.

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Right make line next to dish area: meatloaf (47F – Cold Holding); manager place in walk in cooler. retempt 30 mins later at 42F. Corrected On-Site

Intermediate – No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.