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Cracker Barrel in Wichita blows state inspection following complaint, “Employee used her teeth to open a packet of coffee, which she then poured into a coffee filter, “10 violations

Cracker Barrel in Wichita blows state inspection following complaint, “Employee used her teeth to open a packet of coffee, which she then poured into a coffee filter, “10 violations

By: Robert Dewey | robert.dewey@kansasrestaurantinspections.com

Wichita, KS

Cracker Barrel

619 S RIDGE RD
WICHITA, KS 67209
316-722-1314

The Kansas of Agriculture’s Bureau of Food Safety and Laboratory Services conducted an unannounced retail food inspection on January 7, 2020, following a complaint made to the Bureau of Food Safety. As a result of that inspection, and due to the severity of the specific violations the Cracker Barrel Restaurant on South Ridge Road was cited as being, “Out of Compliance” with Kansas food safety regulations. During this inspection a total of 10 violations were found.

The inspector made the following comments in support of the violations found during the inspection:

  • An employee used her teeth to open a packet of coffee, which she then poured into a coffee filter at the expo coffee machine. COS: PIC educated employee and discarded the coffee/filter.
  • An employee wearing gloves broke raw shell eggs, then used the same gloves to handle clean customer plates (touching the food contact surface of the top plate with his gloved thumb). Corrected on site (COS): The person in charge (PIC) educated employee and moved the plates to the warewashing area for re-cleaning. The employee washed his hands and changed his gloves. NOTE: Earlier in the inspection, this same employee had handled raw sausage and raw shell eggs with his gloved hands, then changed his gloves without washing his hands. The manager educated, and the employee washed his hands and donned new gloves before a violation occurred.
  • White gravy was 154F and mashed potatoes were 145F when they were removed from the rethermalizer, and placed in a hot cabinet for hot holding. Gravy and mashed potatoes had been prepared on site and cooled using an approved cook-chill process. COS: Employee continued reheating gravy and mashed potatoes, until they reached over 165F (mashed potatoes were 173F).
  • In the reach in cooler (RIC) below the north refrigerated prep table, pancake batter is 59F and 51F. Batter had been prepared from ambient ingredients approximately four hours and twenty minutes previous. Cold water temperature at the faucet used to obtain water to mix batter was 52F. Discussed that batter must cool to 41F within four hours. Discussed using water that had been pre-chilled to mix batter, or using the blast chiller. COS: PIC discarded the batter.
  • Establishment is using TPHC for real whipped butter but does not have a written policy. After discussions with the PIC, establishment will now use TPHC for whipped butter, up to six hours below 70F. Employees said butter is placed back into a RIC after four hours, cooled to under 41F, then used again after four hours. PIC said there was a exception for keeping butter at room temperature, but did not have any documentation (product testing or approved variance) to support this. COS: Educated on TPHC process. Assisted PIC to set up TPHC policy. Unused butter should be discarded after six hours. Butter cannot be placed back into refrigeration once it uses TPHC..
  • A spatula stored as clean on a hook at the far wall in the kitchen is pitted and has jagged edges on the rubber food contact surface. COS: PIC discarded the spatula.
  • There are eight metal containers stacked and stored as clean on the clean dishes rack just outside the dish room that are soiled with sticker residue. COS: PIC moved dishes back to the warewashing area for re-cleaning. A lemon juicer stored as clean in the prep area is soiled with food residue. COS: PIC moved the juicer to the warewashing area for re-cleaning.
  • Hot water coming from the faucet at the wash vat of the three compartment sink is 92F. NOTE: Wash vat has an independent heater that heats wash water. Water was 114F while in use. PIC called a plumber for repair. NOT COS.
  • Water temperature at the hand sink in the employee restroom is 88F, at the hand sink in the prep area is 90F, At the hand sink in the kitchen is 83F, and at the hand sink in the service area is 85F. Water was allowed to run at the sinks for at least two minutes. PIC called a plumber for repair. NOT COS.
  • There is a hose attached to the faucet at the mop sink with no backflow prevention installed. The end of the hose hangs below the flood rim of the sink basin. COS: PIC disconnected the hose. The hose may not be reattached unless the faucet is protected by a hose bibb vacuum breaker, atmospheric vacuum breaker, or other appropriate backflow prevention device.

Abbreviations used by inspectors:

AVB- An Atmospheric Vacuum Breaker (AVB) is a backflow prevention device used in plumbing to prevent backflow of non-potable liquids into the drinking water system
BOH- Back of the House
CFSM- Certified Food Safety Manager
COS- Corrected on-site during inspection
FCS- Food contact surface
PIC- Person-in-charge
PHF- Potentially Hazardous Foods
RIC- Reach in cooler
RTE- Ready to Eat
WIC- Walk-in cooler