Cracker Barrel

Inspector's notes

Observed hot water knob leaking at handwash sink next to prep-table. Discussed with PIC that all plumbing required to be maintained in good repair at all times.

Inspector's notes

Observed wet mops air-drying on floor and mop bucket. Discussed with PIC that wet mops required to be air-dry in an upright position away from food and manner that will not soil the wall.

Inspector's notes

Observed employee working on the cooking line cooking sausage patties and grilling burger buns on the flat top griddle. Employee was observed grabbing ready-to-eat hamburger buns with their bare hands. Discussed with employee that ready-to-eat foods, such as burger buns, must be handled with a utensil such as clean tongs or a clean, gloved hand. Ready-to-eat food that was contacted by bare hands was discarded by PIC at time of inspection (see embargo form). Discussed the importance of preventing bare hand contact with ready-to-eat (RTE) foods with the person-in-charge (PIC). Bare hand contact is not approved with ready-to-eat (RTE) food items. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed handwashing sink in the dish cleaning area that is starting to become detached from the wall. Discussed with person in charge to re-caulk/reseal the handwashing sink to the wall so that it is smooth and flush to the wall. Physical facility must be maintained in good repair at all times. Repair physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed organic matter on the inside of the some of the soda fountain nozzles. Discussed with person in charge to ensure that soda fountain nozzles are washed, rinsed and sanitized daily. All food-contact surfaces must be cleaned to sight and touch. Corrective Action: Corrected at time of inspection. 4-601.11(A) - Priority Foundation: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4574/AMC-Toolbox---Food-Contact-Surfaces. Addl Notes: Observed a meat slicer stored as clean with food debris on the meat slicer. Discussed with person in charge to ensure that meat slicers are thoroughly broken down and cleaned after use. Person in charge had the meat slicer broken down so that it could be thoroughly washed rinsed and sanitized. Please ensure that meat slicers are washed, rinsed and sanitized every 4 hours while in-use. Meat slicers and food contact surfaces that are stored as clean should be clean to sight and touch. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed several scoops that were sitting inside of a hot well filled with water. The water temperature as measured using a probe thermometer was between 99°F - 100°F. Person in charge removed the scoops from the hot well, replaced the water in the well with water above 135°F and adjusted the temperature on the unit. In-use utensils must be stored in a clean, dry location; in running water; or in hot water above 135°F. If utensils are stored in food, the handles must be stored above the surface of the food. All in-use utensils were properly stored at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed several pans that were nested together with water still trapped inside of the pans. Person in charge separated the dishware so it could fully air-dry prior to stacking them together. Discussed with person in charge that all equipment and food contact surfaces must be air-dried after properly cleaning and sanitizing. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a heavy accumulation of grease and food debris on the cooking line under the fryers and stoves and griddles as well as on the walls behind the appliances and some surrounding areas. Observed food debris on the prep line and also some debris inside of the walk-in cooler. Discussed with person in charge to please ensure that the kitchen is cleaned on a regular basis to minimize the accumulation of grease, soils and food debris. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed hand washing sink adjacent to walk-in cooler without soap and hand washing sink adjacent to salad station without soap or a hand drying provision available. Person in charge replenished the soap at the sink adjacent to the walk-in cooler and replenished the soap and hand drying provision at the sink adjacent to the salad station. Please ensure that all hand washing sinks are adequately stocked at all times. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed organic matter buildup on the soda nozzles at the soda fountain. All food-contact surfaces must be cleaned to sight and touch. Please ensure that soda fountain nozzles are cleaned on a regular basis. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed organic matter build-up on the storage racks inside of the walk-in cooler. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.