| No violation noted during this evaluation. | 12/18/2015 | Follow-up | |
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing*
Observation: Due to improper operation of the mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning. (See 12 VAC 5-421-1680)
Correction: Repair the unit so that achieving a utensil surface temperature of 160°F can be measured by an irreversible registering temperature indicator (e.g. thermolabel and maximum registering thermometer). Discontinue use of mechanical warewashing machine and convert to use of 3-vat sink wash, rinse and chemical sanitization. Use single-service items as deemed necessary if not capable of effective manual washing, rinsing, and sanitization of food-contact surfaces.
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12/17/2015 | Follow-up | |
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site) (repeated violation)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: Several Metal Pans.
Correction: Clean and sanitize these surfaces for food contact.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing*
Observation: Due to improper operation of the mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning. (See 12 VAC 5-421-1680)
Correction: Repair the unit so that achieving a utensil surface temperature of 160°F can be measured by an irreversible registering temperature indicator (e.g. thermolabel and maximum registering thermometer). Discontinue use of mechanical warewashing machine and convert to use of 3-vat sink wash, rinse and chemical sanitization. Use single-service items as deemed necessary if not capable of effective manual washing, rinsing, and sanitization of food-contact surfaces.
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12/16/2015 | Risk Factor | |
- Critical: Time as a Public Health Control*
Observation: Sliced Cheese for which time rather than temperature is being used as a control was not cooked, served or discarded by the expiration time as indicated on the package.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site) (repeated violation)
Observation: Equipment food-contact surfaces were observed soiled to sight and touch with food debris and residue from date stickers.
Correction: Clean and sanitize these surfaces for food contact.
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06/30/2015 | Routine | |
Person in charge (PIC) is food safety certified. Very knowledgeable on food safety and employee health. Good hot holding and cold holding temperatures. Sanitizer buckets at 100ppm and in use. Employees were witnessed wearing loves and washing hands while working in the kitchen. Hand sinks stocked with paper towels and soap.
- Critical: Cooling* (corrected on site)
Observation: Campfire Meat/Vegetable mix not being adequately cooled to prevent the growth of harmful bacteria.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: Metal containers for food had food debris in them and residue from date marking stickers.
Correction: Clean and sanitize these surfaces for food contact. Be sure to monitor residue from date marking stickers.
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06/19/2014 | Routine | |
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: Chlorine sanitizing solution used in the auto dish machine was not at an acceptable concentration.
Correction: Adjust the chlorine sanitizing solution to a level of 50 to 100ppm. The machine was taken out of service.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (repeated violation)
Observation: The following utensils/equipment were observed soiled to sight and touch: Knives and thermometer probes.
Correction: Clean and sanitize these surfaces for food contact.
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10/01/2013 | Routine | |
Restaurant representatives - add corrected or new information about Cracker Barrel Old Country Store Inc. #263, 121 Pleasant Valley Road, Harrisonburg, VA 22801 »