CRACKER BARREL #503

Name: CRACKER BARREL #503
Address: 285 DOUGLAS AVE, ALTAMONTE SPRINGS, FL, 32714, US
Rating: 2.4

285 Douglas Avenue

Florida, 32714

Seminole County County

★★☆☆☆ (2.4/5)

Based on 5 health inspection reports

All Inspection Reports

Inspection #: Visit ID: 10832341

36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. -roof leak caused damage above dish machine, ceiling tiles removed to repair. Work order in progress to repair leak, replace grid and ceiling tiles.
36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -vents above cook line soiled, no longer cleanable. Repeat Violation
36-11-4:Basic - Floors not maintained smooth and durable. -floor in disrepair under ice machine.
23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -table under flat grill soiled with food debris. -back of cook line equipment has build up of grease.
03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -ground beef in front left drawer under flat grill 43-45 less than 4 hours. Observed drawer not fully closed during inspection. Operator will monitor, move or ice product if needed.

Inspection #: Visit ID: 8992573

36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -wall, ceiling dusty above cook line. -ceiling tiles soiled in dish room. -vents throughout kitchen no longer cleanable.
14-38-4:Basic - Food storage container/container lid cracked or broken. -lid of bean cambro has cracked edge.
23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -grease build up on sides of flat grill.
03F-02-5: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 marking and the time removed from temperature control. -incorrect sticker on French toast batter, no discard time. Not past 4 hours. Corrected On-Site
53B-14-5: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. -1 employee expired last month.

Inspection #: Visit ID: 8731316

10-12-5:Basic - In-use ice scoop stored on soiled surface between uses. -standing water in ice scoop and ice bucket holder above bottom rack. Operator washed, rinsed and sanitized. Corrected On-Site
22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. -multiple reach in coolers/cold drawers on cook line soiled inside, doors, frames.
36-50-4:Basic - Unclean building components, attachments or fixtures. -ceiling vents in prep area and cook line no longer smooth and cleanable.
03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -French toast casserole 45° less than 1 hour. Pan sitting above cold items in cook line lift top cooler. Product moved inside cooler for temperature recovery. **Corrective Action Taken**

Inspection #: Visit ID: 8352604

21-17-4:Basic - Clean linens stored on floor. -2 bags on floor in storage room. Corrected On-Site
23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -sides of cooking equipment, heat lamps, hood filters have build up of grease. -hand wash sink handles on some sinks slightly soiled. -gaskets, interior of unit on chicken cooler soiled.
03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -French toast batter 46 less than 1 hour in double pan on cook line, no time mark. Operator will place ice in lower pan or add time mark. -bag of liquid eggs on counter in prep area 60 approx 2 hours. Product removed from cooler to make cornbread batter. Recommend not removed from cooler until needed.

Inspection #: Visit ID: 8326741

23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gaskets, interior of chicken drawer on cook line soiled. Corrected On-Site
03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. -mashed potatoes cooling overnight 60°f in center. Per operator, product supposed to be discarded at end of day.
01B-36-5: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. -mashed potatoes cooled from end of day in walk-in cooler. Per operator, mashed potatoes are supposed to be discarded at closing, not cooled for reuse. Operator discarded.
12A-27-4:High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. -employee cracked raw shell eggs, then reached into pan of cheese slices without washing hands. Advised. Repeat Violation
08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -cambro of raw sausage patties on shelf above case of pasteurized liquid eggs in walk-in cooler. Corrected On-Site