Cracker Barrel Restaurant

Observed two red sanitizer buckets that had EcoLab Sink and Surface sanitizer solutions inside of them. Both solutions had concentrations that were above 700 Parts Per Million (a yellowish green color). Please have EcoLab come out and adjust the sanitizer dispenser settings so that the concentration is lowered to 700 PPM or lower. Ensure that all Sink and Surface sanitizers have a concentration between 272 to 700 PPM. If the concentrations are too high, then the sanitizers shall contaminate the

Ready-to-eat food not date marked

Observed that one Food Handler showed the inspector their Food Handler certificate, but the establishment could NOT find the certificate of one of the cooks that the inspector randomly selected. The establishment states they do have it, they could not pull it up digitally for the inspector to see. The inspector has instructed the establishment to hold a copy of each Food Handlers certification in a binder on site to present to the inspectors during each inspection. This prevents having to pull t

Observed that one of the Food Handlers washed their hands with cold water and turned off the cold-water handle with the back of their hand. Ensure that all Food Handlers, before returning to handling and preparing food, take off and discard their old gloves and wash their hands with hot water (100 degrees Fahrenheit (F)) for at least twenty (20) seconds with hand soap. The Food Handler MUST have a disposable paper towel ready to be used for two reasons: 1) to prevent the worker from touching the

Food is unsafe, adulterated, or misrepresented

Observed that the thermometer outside of the Walk-In Cooler was NOT reading the internal temperature correctly. There were no physical thermometers inside of the Walk-In Cooler. The CFM had a new thermometer inside of their office to place inside of the Walk-In Cooler. Ensure all cold holds, coolers, refrigerators, mini fridges, freezers, and walk-in coolers have a thermometer that is calibrated, accurate, easily accessible, easily readable, durable, and in good repair. The thermometer MUST be p

Observed a sanitizer bucket with a concentration below 272 Parts Per Million (PPM). The sanitizer was an Ecolab Sink and Surface sanitizer. When the CFM corrected it, it was above 848 PPM. Ensure that this sanitizer always has a concentration between 272 and 700 PPM. These concentrations are NEEDED to effectively sanitize food-contact surfaces and nonfood-contact surfaces. If the concentrations are too high, then the sanitizers shall contaminate the food-contact and nonfood-contact surfaces of t

Person in charge not controlling unsafe operations

Plumbing system not maintained in good repair

Equipment or utensils not clean

Wiping cloths used or stored improperly

Equipment or utensils not clean

Observed dish washer at 164F. Ensure all dish washing temperatures are at the minimum required temperature of 180F. 4-501.111 Water maintained at 171°F or above for manual ware washing equipment, using hot water sanitization temperatures.

Observed multiple personal drinks in the kitchen area. Ensure all personal drinks are stored in a designated employee area. 7-209.11 Other Personal Care Items, Storage.

Equipment or utensils not clean

Observed dish washer at 155F. Ensure all dish washing temperatures are at the minimum required temperature of 180F. 4-501.111 Water maintained at 171°F or above for manual ware washing equipment, using hot water sanitization temperatures.

Equipment or utensils not clean

Observed multiple personal drinks in the kitchen area. Ensure all personal drinks are stored in a designated employee area. 7-209.11 Other Personal Care Items, Storage.