CRACKER BARREL #364 Inspection – February 20, 2024

High Priority 1

#10High Priority03F-02-5

High Priority – Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time mark, flat of raw shell eggs at cookline.

Intermediate 2

#11Intermediate02C-02-5

Intermediate – Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Diced chicken and pot pie mix in walk in cooler. **Corrected On-Site**

Corrected On-Site

#12Intermediate53B-14-5

Intermediate – Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic 9

#1Basic23-24-4

Basic – Buildup of food debris/soil residue on microwave door handle.

#2Basic36-34-5

Basic – Ceiling tiles soiled with mold like substance. **Repeat Violation**

Repeat Violation

#3Basic36-73-4

Basic – Floor soiled/has accumulation of debris behind equipment at cookline.

#4Basic36-12-4

Basic – Floors not constructed to be easily cleanable, deep grout lines at cookline.

#5Basic14-69-4

Basic – Ice buildup in reach-in freezer at cookline.

#6Basic22-08-4

Basic – Interior of microwave has accumulation of black food debris.

#7Basic23-03-4

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -side of grill soiled with grease. -reach in cooler gaskets soiled with food debris. -buildup of debris on shelving at cookline,

#8Basic22-16-4

Basic – Reach-in cooler interior/shelves have accumulation of soil residues.

#9Basic36-27-5

Basic – Wall soiled with accumulated grease, food debris at cookline.

Florida Food Watch