No violation noted during this evaluation. | 03/01/2016 | Risk Factor | |
No violation noted during this evaluation. | 09/01/2015 | Risk Factor | |
- Critical: Equipment - Food Contact Surfaces and Utensils (corrected on site)
Observation: The temperature measuring device probe was not observed cleaned before use and/or storage.
Correction: Clean and sanitize food contact surfaces of equipment and utensils between and after uses to prevent cross contamination.
- Equipment and Utensils, Air-Drying Required
Observation: Cleaned and sanitized 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.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Walls in the dishwashing area noted in need of cleaning.
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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02/09/2015 | Routine | |
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash his or her hands after handling soiled utensils and then handling clean utensils.
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.
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02/05/2014 | Risk Factor | |
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw food of animal origin holding in a manner that may cause cross contamination of to ready-to-eat food (RTE).
Correction: Separate raw foods during storage, preparation, holding, and display from raw RTE food including other raw food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Critical: Food Contact with Equipment and Utensils* (corrected on site)
Observation: Soiled gloves used to handle cleaned and sanitized utensils.
Correction: Use only cleaned and sanitized utensils or equipment during food preparation.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: Nonfood contact surface of the deli slicer.
Correction: Clean and sanitize these surfaces for food contact.
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02/11/2013 | Routine | |
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