Abbreviations: WIC - walk in cooler
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: The caulking along the 3-compartment sink and the prep sink are not sealed to adjoining equipment or walls.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Equipment - Good Repair and Proper Adjustment
Observation: Mechanically vented hood filters not in good repair or have gaps in between filters. Observed a large gap in the hood filters above the convection oven.
Correction: Repair or replace hood filters and/or eliminate gaps between filters.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: Several small bowls on the server station were observed soiled to sight and touch. The PIC took them back to the warewashing station to be cleaned.
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the following equipment have accumulations of grime and debris: 1 - inside of the hot holding boxes 2- top of the dish machine 3- caulking along the mop sink 4- outer surfaces of the convection ovens.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Several plastic line insert pans on the clean pot rack were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Plumbing System Maintained in Good Repair
Observation: Observed the water connections going to the detergent dispenser leaking and in poor repair.
Correction: Repair and maintain all plumbing components and fixtures.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
Observation: Vent filters in the hood system are not being maintained in a clean condition. The intake vents above the pot rack were observed dirty.
Correction: Maintain hood system vent filters in a clean condition.
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01/05/2016 | Routine | |
Abbreviations: WIC - walk in cooler
- Critical: Food Contact with Equipment and Utensils* (corrected on site)
Observation: Food in contact with equipment or utensils that have not been cleaned or sanitized as required. Observed employee take cooked turkey bacon from the flattop grill and place it on a dirty counter. Bacon was discarded during inspection and employee was instructed why this should not be done.
Correction: Use only cleaned and sanitized utensils or equipment during food preparation.
- Equipment - Non-Food Contact Surfaces and Utensils (corrected on site)
Observation: Interior surfaces of the ice machine, which was in contact with a non-potentially hazardous food item (ice) was observed soiled with accumulations of grime and debris. Ice shield was cleaned during inspection.
Correction: Clean the interior surfaces of ice machine at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
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09/03/2015 | Risk Factor | |
Abbreviations: WIC - walk in cooler
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands. Observed several employees not washing their hands after touching their faces or handling clean plates after touching raw animal product. Person in charge instructed employees to wash their hands after these thing occur. Hand washing handout was left with the person in charge.
Correction: Instruct food employees to 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 and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site) (repeated violation)
Observation: Salad plate and bowls on the clean dish storage rack near the salad prep unit were observed soiled. All items were taken to the dish machine to be cleaned during the inspection.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Cooking and Baking Equipment (corrected on site) (repeated violation)
Observation: The cavity of 2 microwave ovens were observed soiled. Both ovens were cleaned during inspection.
Correction: Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
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06/01/2015 | Risk Factor | |
Abbreviations: WIC - walk in cooler
- Equipment and Utensils - Good Repair and Calibration
Observation: The water temperature gauge on the dish machine is not in good repair and/ or not accurate in the range of use.
Correction: Repair, replace, and/or maintain the calibration of gauges for accuracy and function in the intended range of use.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site) (repeated violation)
Observation: The food-contact surface of the cutting board in the prep area was observed heavily stained. Board was removed so that it could be re-surfaced.
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces (repeated violation)
Observation: The the following nonfood contact surfaces have accumulations of grime and debris: 1-the exterior of the dish machine, 2-the hot holding unit on the cook's line, 3-the fryer cabinets, inside and out, 4-the flattop grill, 5-the spice bottles on the cook's line, 6-the stand mixer in the bakery area, 7-the exterior surfaces of the convection ovens, 8-the potato peeling machine, 9-the dish warming units on the cook's line. IN GENERAL, ALL EQUIPMENT IS IN NEED OF A THOROUGH CLEANING.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Clean bowls and plates were observed stored with the food-contact surface facing upward on the cook's line..
Correction: Store equipment and utensils covered or inverted to prevent contamination while in storage.
- Light Bulbs Protective Shielding
Observation: The light bulbs in the several light fixtures throughout the kitchen are not shielded, coated, or otherwise shatter-resistant. The covers for these fixtures is missing. Person in charge stated that the covers were on order.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The following physical structures were noted in need of cleaning: 1-The walls in the dish room, 2-the walls surrounding the mop sink, 3-the caulking on the mop sink (appears to be mold), 4-the floors throughout the kitchen, especially under and behind equipment. Person in charge stated that the floors were scheduled to be re-surfaced soon..
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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01/29/2015 | Routine | |
Abbreviations: WIC - walk in cooler
- Critical: Food Contact with Equipment and Utensils* (corrected on site)
Observation: Food in contact with equipment or utensils that have not been cleaned or sanitized as required. Per discussion with person in charge, the spatulas, ladles and spoons being used on the line and in the prep units were being washed, rinsed and sanitized every 8 hours. Person in charge was advised that the requirement for cleaning in-use utensils stated that they had to be cleaned every 4 hours. Also observed an employee wearing gloves crack open raw eggs on the flattop and then pick up pans of food to place in the steam table.
Correction: Use only cleaned and sanitized utensils or equipment during food preparation.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Shredded cheese cold holding at improper temperature (50'F) in the salad prep unit. Items were removed from unit and placed in the walk in cooler. A service call was made during inspection.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The food-contact surfaces of the equipment being washed in the 3-compartment sink were not observed sanitized. There was no measurable sanitizer being dispensed into the sink. A new container of sanitizer was hooked up to the sink and the correct sanitizer levels were achieved.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station at the near the dish machine is being used for purposes other than washing hands. Observed a soiled towel and a sanitation bucket stored in the sink. Both items were removed during inspection.
Correction: The handwash facility identified above is to be used for washing hands only
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07/31/2014 | Risk Factor | |
Abbreviations: WIC - walk in cooler
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: All of the hand sinks in the kitchen are not sealed to adjoining equipment or walls.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Equipment - Cooking and Baking Equipment (repeated violation)
Observation: The food contact equipment surfaces of the interior of the convection ovens and the cornbread muffin pans were observed soiled with accumulations of grime and debris.
Correction: Clean the food contact surface of the equipment to prevent accumulations that may reduce heat transfer to adequately cook food and to prevent attract of insects when not in use.
- Non-Food Contact Surfaces (repeated violation)
Observation: The following nonfood contact surfaces have accumulations of grime and debris:1-Inside of the pantry freezer, 2-The upsplash of the stand mixer, 3-Recipe books hanging on the wall in the prep area, 4-Equipment storage shelves throughout the kitchen.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Plastic insert pans were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The following physical structures were noted in need of cleaning: 1-Heating vents and the ceiling tiles around them, 2-Walls throughout the kitchen, 3-Floors throughout the kitchen.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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01/28/2014 | Routine | |
Additional Temperatures: Raw Chicken Breast-IT-RIC 41'F, Raw Catfish-IT-RIC 37'F, Butter-ST-Wait Station RIC-ST-39, Macaroni and Cheese-IT-HH Cabinet 202'F, Cooked Chicken Breast-IT-Salad Station 4
1'
F
Abbreviations: WIC - walk in cooler
No violation noted during this evaluation. | 09/05/2013 | Risk Factor | |
Additional Food Temperatures: Shell Eggs-WIC-ST: 42'F, Raw Chicken-WIC-ST: 38'F, Coleslaw-RIC-IT: 35'F, Milk-RIC-ST: 40'F
The above observations and the following were discussed with the person in charge:
-Employee health policy discussed.
-Facility is no longer keeping the individual packs of butter cold. Information provided to the health department regarding the laboratory results showing the product is not potentially hazardous.
-Observed the floors drains under the carbonated beverage dispensers to be overflowing. PIC stated they would contact the repair company today.
-Ensure glue sticks used for date marking stickers are being stored away from food.
-The bleach sanitizer in the dishmachine and in the 3 compartment sink measured at 100 ppm.
The PIC was very knowledgeable regarding food safety and employee health, great job!
Abbreviations: PIC: Person in Charge, WIC: Walk in Cooler, RIC: Reach in Cooler, RIF: Reach in Freezer, ST: Surface Temperature, IT: Internal Temperature, PT: Prep Table, WIF: Walk in Freezer, HH: Hot Holding, CH: Cold Holding, MB: Milk Box
- Critical: Hands and Arms Cleaning Procedure* (corrected on site)
Observation: Improper handwashing procedures observed. Observed an employee rinse his hands in the handsink after handling a raw egg mixture used for making french toast. No soap was used. The PIC discussed proper handwashing procedures with the employee during the inspection.
Correction: Ensure all food employees clean their hands and exposed portions of their arms with a cleaning compound in a lavatory by vigorously rubbing together the surfaces of their lathered hands and warms for at least 20 seconds and thoroughly rinsing with clean water.
- Critical: Food Contact with Equipment and Utensils* (corrected on site)
Observation: Food in contact with equipment or utensils that have not been cleaned or sanitized as required. Per conversation with the person in charge, all in use utensils are being washed, rinsed and sanitized or changed out at least once every evening. PIC stated that he will order extra utensils to ensure they will be changed out at least once every 4 hours.
Correction: Use only cleaned and sanitized utensils or equipment during food preparation. Ensure all in use utensils are being washed, rinsed and sanitized or changed out at least once every 4 hours.
- Food Storage - Clean and Dry Location
Observation: Food stored in a location where it is subject to splash, dust or other contamination. Observed foods stored uncovered in the walk in freezer and the muffins stored at the wait station were also stored uncovered.
Correction: Store food where it is not exposed to splash, dust, or other contamination to prevent contamination.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: 1. the knives stored on the magnetic knife strips by the cooks line and in the prep area in the back of the kitchen 2. the scoop stored on the storage rack 3. several muffin pans stored on the storage rack. PIC took all items back to be cleaned during the inspection.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Cooking and Baking Equipment
Observation: The food contact equipment surface of the ovens throughout the kitchen were observed soiled with accumulations of grime and debris.
Correction: Clean the food contact surface of the ovens to prevent accumulations that may reduce heat transfer to adequately cook food and to prevent attract of insects when not in use.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the following equipment have accumulations of grime and debris: 1. the interior of the dessert holder 2. the area between the grills 3. the interior of the freezer and reach in cooler on the cooks line across from the grills on the left side 4. the interior of the hot holding cabinets 5. the hood vents throughout the facility.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Stainless steel pans and plastic containers were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Kitchenware and Tableware
Observation: Several plates throughout the kitchen were found handled, displayed or dispensed with the food or lip-contact surface facing upward.
Correction: Store plates with food or lip-contact surface facing downward to prevent contamination prior to use.
- Plumbing System Maintained in Good Repair
Observation: Plumbing connections under the 3 compartment sink are leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
- Plumbing System Maintained in Good Repair
Observation: The plumbing in the following areas is in poor repair. Observed a leak at the handsink on the cooks line.
Correction: Repair and maintain all plumbing components and fixtures.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing station by the warewashing area.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The following areas are noted in need of cleaning: 1. the floors and wall by the fryers 2. the floors under the dry storage racks 3. the floors in the walk in freezer 4. the floors under the onion and potato storage rack.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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03/04/2013 | Routine | |
Restaurant representatives - add corrected or new information about Cracker Barrel Old Country Store #537, 1971 Carl D. Silver Parkway, Fredericksburg, VA 22401 »