Cracker Barrel, 12357 Hornsby Lane, Newport News, VA 23602 - Full Service Restaurant inspection findings and violations
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Inspection findings | Inspection date | Type |
|---|
Follow-up: Refrigeration. Refrigeration has been repaired. Time as a public health control will be implemented. Permit issued and food handler cards in 90 days.
No violation noted during this evaluation. | 07/24/2015 | Risk Factor | |
Food Permit was re-issued today. To follow-up on the food sanitation training of the Foodhanlers. All Foodhandlers are to obtain a foodhandlers's card after receiving adequate foodhandler training. The PIC, Robert is to have the service company for the dish machine set the dish machine at either low temp or at high temp not at both at the same time. HM.
- Jewelry - Prohibition (corrected on site)
Observation: Foodhandlers were wearing jewelry on their arms and hands while preparing food.
Correction: Foodhandlers are not to wear jewelry on their arms and hands while preparing food with the exception of wedding bands.
- Food Storage - Prohibited Areas
Observation: Food were found stored under counters that were very rusty/corroded and where could be a sources of contamination.
Correction: Relocate food storage to an approved area until the source of contamination is removed.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Found the following cold holding problems: 1)The Delfield cooler unit was cold holding at improper temperatures. Boiled eggs (egg whites) @ 51F, Sliced tomatoes @ 49F, Shredded cold cuts @ 42F and sliced turkey @ 49F
Correction: 2) Pasteurized liquid eggs found @ 64F in a container held on ice
- Warewash Machine, Data Plate Operating Specifications
Observation: The data plate on the warewashing machine was not legible.
Correction: Provide a data plate for the warewashing machine that lists the machine's design and operating specifications.
- Equipment - Good Repair and Proper Adjustment
Observation: Found the following: 1) There were gaps in between filters in overhead canopy of the cooking range
Correction: The door gasket to the Delfield hot holding unit was in poor repair
- Prohibitions
Observation: Clean utensils were found stored underneath counters that were rusty/corroded and where could be a source of contamination.
Correction: Relocate the clean utensil and have the rust build-up underneath the counters removed before restoring clean utensils under the counters.
- Plumbing System Maintained in Good Repair
Observation: The dipper well was in poor repair and was leaking water onto the floor.
Correction: Repair the leaking dipper well.
- Physical Facilities in Good Repair
Observation: There were missing floor tiles and deep cracks and crevices in the flooring throughout the establishment.
Correction: Repair the flooring and maintain it so that it is easier to clean.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The flooring under equipment and hard to reach areas need cleaning.
Correction: Clean the flooring underneath equipment and in hard to reach areas.
|
03/12/2014 | Routine | |
- Indoor Areas - Surface Characteristics
Observation: The indoor floor material(Cracked or missing tiles) located in the kitchen does not meet the standard of: 1. smooth, durable and easily cleanable 2. closely woven and easily cleanable carpet 3. nonabsorbent
Correction: Refinish or replace the floor material at the area designated so it is: 1. smooth, durable and easily cleanable 2. closely woven and easily cleanable carpet 3. nonabsorbent
|
09/05/2013 | Routine | |
Permit issued at time of inspection.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Dispensing utensils improperly stored between uses.
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Serving pans (metal/plastic) 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.
|
05/07/2013 | Routine | |
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