Cracker Barrel #605, 15 Riverton Commons Plz., Front Royal, VA 22630 - Full Service Restaurant inspection findings and violations
Business Info
Restaurant: Cracker Barrel #605
Address: 15 Riverton Commons Plz., Front Royal, VA 22630
Type: Full Service Restaurant
Phone: 540 635-8052
Total inspections: 13
Last inspection: 11/30/2015
Address: 15 Riverton Commons Plz., Front Royal, VA 22630
Type: Full Service Restaurant
Phone: 540 635-8052
Total inspections: 13
Last inspection: 11/30/2015
Inspection findings | Inspection date | Type | |
|---|---|---|---|
This establishment was found to be very well managed, with clean food contact and non-food contact surfaces throughout the facility. By all indications this establishment goes the extra measure in striving to maintain safe food conditions. Refrigeration units observed with at least two inside thermometers per unit. Employees observed handwashing, with use of food gloves and hair restraints. Congratulations extended for such a large, but well managed facility.
|
11/30/2015 | Routine | |
| This restaurant was found to be extremely clean throughout, very well managed and maintained. Observed appropriate handwashing, use of hair and beard nets, and food gloves. All foods and refrigeration unit temperatures were found to be well within regulatory requirements. Attention to food safety appears to be of utmost priority at this restaurant. Kudos to all management and staff. No violation noted during this evaluation. | 04/16/2015 | Routine | |
| Clean and well managed facility kitchen at time of inspection Good separation of foods in refrigeration units Excellent date marking practices Proper hand washing procedures with proper use of food gloves observed pH sanitizer QAK QR 200-400ppm Cold and hot folding foods well within required temperature range No violation noted during this evaluation. | 09/17/2014 | Risk Factor | |
| At time of inspection facility kitchen appeared clean and well managed Proper and regular hand washing procedures observed Good separation of foods in refrigeration units Good date marking practices noted pH sanitizer - chlorine 50-100ppm/QAK QR 200=400ppm Excellent cold and hot holding food temperatures observed Temp log with daily entries noted NOTE: Remember to change food gloves more frequently during food preparation to prevent cross contamination of foods No violation noted during this evaluation. | 06/10/2014 | Risk Factor | |
| Clean and well managed kitchen Good documentation with daily entries noted Use of food gloves with proper hand washing procedures observed Good separation of foods in the refrigeration units Cold and hot holding foods well within required limits pH sanitized QAK QR 200-400ppm Food safety knowledeable Good job No violation noted during this evaluation. | 03/11/2014 | Risk Factor | |
| Hot old unit 178F/ kitchen - reach in freezer left 24/ center -10F/ right -14F Facility kitchen clean and well managed HACCP and temp log with daily entries noted Good separation of foods in coolers Clean food contact surfaces Proper hand washing procedures and use of gloves with frequent changing of gloves observed Chlorine sanitizer 50-100ppm Good date marking practices noted NOTE: It is recommended to have 3 bay sink faucet washer replaced to prevent faucet from continuous dripping occuring No violation noted during this evaluation. | 12/11/2013 | Risk Factor | |
| Facility kitchen appeared clean with clean food contact surfaces noted Good date marking practices Good documentation with daily entries observed HACCP plan observed Refrigeration units within required temp limits with temps taken once every 4 hours Proper hand washing practices with frequent change of food gloves noted Sanitizer - Chlorine 50-100ppm (good value) Good separation of foods in refrigeration units No violation noted during this evaluation. | 09/17/2013 | Risk Factor | |
| No violations noted at time of inspection Overall facility dining area and kitchen appeared clean and in compliance Use of food gloves with proper hand washing and frequent change of gloves observed Good date marking practices oserved Hair restraints and pH sanitizer test kit (chlorine 50-100ppm) noted Refrigeration units, cold and and hot holding temperatures well within required limits No violation noted during this evaluation. | 06/10/2013 | Risk Factor | |
| No violations noted at time of inspection Discussed and provided copy of Employee Health and Hygiene document as well as Eployee Health Reporting Agreement for signature Facility dining area and kitche appeared clean, well managed and in comploance Use off food gloves, frequent hand washing, hair restraints and pH sanitizer test kit (QAK QR 400ppm No violation noted during this evaluation. | 03/15/2013 | Risk Factor | |
| No violations noted at time of inspection. Facility kitchen appeared clean and in compliance. Clean food contact surfaces observed. Refrigeration units, cold and hot holding foods well within required limits. Use of food gloves,, hair restraints, good date marking practices noted. Good job No violation noted during this evaluation. | 12/06/2012 | Risk Factor | |
| At the time of inspection the leak in the water pipe connectionat the 3 bay sink was observed as having been repaired. Thank you for your cooperation and immediate response. No violation noted during this evaluation. | 03/06/2012 | Follow-up | |
Discussed inspection report and observationns with the person in charge. Overall the falility kitchen appeared clean, organized, well mandanged and in compliance. Food contact surfaces clean. Refrigeration units, cold and hot holding foods well within required range.. Use of food gloves with frequent hand washing, good date marking practices, hair restraints and use of pH sanitizer test kit (chlorine 50-100ppm) observed. Hand sink clean. well stocked and easily accessible. Proper cooling of foods noted. Foods made to order.
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02/28/2012 | Routine | |
| At time of inspection no violations noted. Facility kitchen appeared clean, well managed and in compliance with VDH regulations. Food contact surfaces clean. Refrigeration unit, cold and hot holding foods well within required ranges. Good documentation with daily entries observed. Use of food gloves, hair restraints noted and good date marking practices noted No violation noted during this evaluation. | 11/30/2011 | Risk Factor Assessment |
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