- Good Repair and Proper Adjustm
- Locations:
- in the walk-in freezer
- Comment:
- IN THE WALK-IN FREEZER, THERE WAS FROZEN CONDENSATION ON THE CEILING AND SOME ICE DRIPS ON THE FLOOR. SERVICE EQUIPMENT TO MINIMIZE/ELIMINATE CONDENSATION ON THE CEILING.
- General violation description:
- 4-501.11 - (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2. (B) EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. (C) Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate FOOD when the container is opened.
- Wiping Cloths, Use Limitation
- Locations:
- in the wiping cloth container
- Comment:
- THE CHLORINE CONCENTRATION WAS LOW IN ONE OF THE WIPING CLOTH BUCKETS. MONITOR STRENGTH OF SANITIZER IN BUCKETS AND CHANGE CHLORINE SOLUTION WHEN CONCENTRATION IS LESS THAN 50 PARTS PER MILLION.
- General violation description:
- 3-304.14 - (A) Cloths in-use for wiping food spills from TABLEWARE and carry-out containers that occur as FOOD is being served shall be: (1) Maintained dry
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04/16/2015 | Routine |
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Locations:
- prep cooler
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- In prep cooler: Sour cream was 56f, tartar sauce 44-53f, shredded cheese 53f in cooler top. Milk and whipped cream in bottom of cooler with ambient air thermometer at 50f. Hold at or below 41f. The cooler was reportedly at 41f this morning. Corrected by moving the food to a 41f cooler.
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures floors
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- Clean the floor including grout lines, along walls, under equipment and shelving in the kitchen, dish washing, storage areas,, walk in cooler and freezer (freezer floor has thick old debris build up). THIS IS A CHRONIC VIOLATION. CORRECT TODAY.
- General violation description:
- 6-501.12 - (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. (B) Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of FOOD is exposed such as after closing.
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- Crevices/seams of various equipment has debris. Wheel casters of equipment and shelving units have thick old debris. The walk in cooler has a foul odor. Clean those areas and keep clean. CHRONIC VIOLATION: CORRECT TODAY.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
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10/20/2014 | Routine |
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures floors
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- THE DISH WASHING ROOM AND COOK LINE FLOORS HAVE EXCESSIVE GREASY DEBRIS, ESPECIALLY UNDER/BEHIND COOK LINE EQUIPMENT. CLEAN AND MAINTAIN. THIS IS A CHRONIC VIOLATION. CLEAN THROUGHOUT EACH DAY, AS NEEDED.
- General violation description:
- 6-501.12 - (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. (B) Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of FOOD is exposed such as after closing.
- In-Use Utensils, Between-Use S
- Items:
- Dispensing utensil(s)
- Locations:
- kitchen dipper well
- Problems:
- Improperly stored
- Comment:
- OBSERVED SERVING UTENSILS IN CLOUDY WATER AT THE DIPPER WELL, WITH RINSE WATER AT A TRICKLE. KEEP WATER PRESSURE ENOUGH TO WASH AWAY DEBRIS AND KEEP WATER CLEAR. CORRECTED BY CLEANING AND TURNING WATER PRESSURE UP.
- General violation description:
- 3-304.12 - During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored: (A) Except as specified under # (B) of this section, in the FOOD with their handles above the top of the FOOD and the container
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Locations:
- cooler(s) hot holding unit
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- OBSERVED THE FOLLOWING WITH EXCESSIVE FOOD RESIDUE DEBRIS: THE FLAVOR SAVE HOT HOLD UNIT ESPECIALLY DOORS AND SINE OF UNIT. SOME OF THE COOK LINE COOLERS AND DELFIELD UPRIGHT FREEZER NOT CLEAN. SIDES OF THE GRILL AND FRYER. CASTERS OF SOME EQUIPMENT, INCLUDING WALK IN FREEZER RACKS.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
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04/11/2014 | Routine |
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Locations:
- Cookline Cooler Drawer
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- SAUSAGE WAS AT 57F, HAM 54, BEEF STEAK AND HAMBURGER 52F IN THE COOK LINE DRAWER COOLERS. OTHER PHF AT 47F WAS MOVED TO WALK IN COOLER. CORRECTED BY DISPOSING OF THE FOOD THAT WAS OVER 50F, MOVING REMAINDER INCLUDING FISH AND CHEESE THAT WAS AT 41F TO THE WALK IN COOLER.
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures floors
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- THE FLOORS ARE NOT CLEAN AT COOK LINE. REAR PREP AREA FLOORS ARE NOT CLEAN AND ARE WET. GROUT LINES OF KITCHEN FLOOR HAS DEBRIS. REPEAT VIOLATION: CLEAN AND MAINTAIN.
- General violation description:
- 6-501.12 - (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. (B) Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of FOOD is exposed such as after closing.
- Equipment, Food-Contact Surfac
- Items:
- Non-food contact surface(s)
- Locations:
- cooler(s) hot holding unit
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- INSIDE OF BISCUIT OF HOLDER, HANDLES OF VARIOUS COOLERS HAVE DEBRIS BUILD UP. CLEAN AND KEEP CLEAN.
- General violation description:
- 4-601.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. N (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. N
- In-Use Utensils, Between-Use S
- Items:
- Dispensing utensil(s)
- Locations:
- Cookline
- Problems:
- Improperly stored To prevent contamination of food or food related items
- Corrections:
- Store in manner that does not contaminate items
- Comment:
- OBSERVED A KNIFE STORED IN DIRTY, UN-CLEANABLE SEAM OF EQUIPMENT. DO NOT STORE IN SEAMS. CORRECTED BY CLEANING. STORE CLEANLY.
- General violation description:
- 3-304.12 - During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored: (A) Except as specified under # (B) of this section, in the FOOD with their handles above the top of the FOOD and the container
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10/29/2013 | Routine |
Restaurant representatives - add corrected or new information about Cracker Barrel Old Country Store #115, 45525 North I-94 Service Driv, Belleville, MI 48111 »