Cracker Barrel

Inspector's notes

Observed employee handle raw fish and proceed to change gloves and continue cooking without first washing hands. Instructed employee to wash hand prior to changing gloves to prevent contamination.

Inspector's notes

Observed pot roast gravy and sawmill gravy cooling in walk-in cooler with an internal temperature of 86*F. According to the logs and labels, gravy was made at 10:50AM ( more than 4 hours prior to inspection). PIC discarded gravy at time of inspection. Reviewed ROP variance with employees and management and discussed importance of following procedures to ensure food safety for ROP foods. Logs indicated foods had reached temperatures below 70*F within 2 hours. Foods were discarded at time of inspection.

Inspector's notes

Observed TCS food debris on and around the blade of the meat slicer. PIC stated that it was cooked turkey from yesterday. The slicer was dissembled and cleaned. Corrective Action: Corrected at time of inspection. *2nd REPEAT VIOLATION

Inspector's notes

Observed multiple days where no cooling temperatures were captured on paper logs and/or tablet. Also observed green beans from today with a temperature of 67F written down, and when inspector took the temperature they were 130F. PIC decided to reheat them per Cracker Barrel policy. A discussion was made regarding variance policies and documentation. Corrective Action: Corrected at time of inspection. **2ND REPEAT VIOLATION

Inspector's notes

Observed TCS food debris on and around the blade of the meat slicer. PIC stated that it was cooked turkey from this morning and that the slicer was improperly cleaned. The slicer was dissembled and cleaned. Corrective Action: Corrected at time of inspection. *1ST REPEAT VIOLATION

Inspector's notes

Observed ROP products such as gravy that had been cooked and begun cooling in the blast chiller since 2 hours prior (per PIC) and were holding 80-84F. The products did not have the final cooking temperature recorded on the log for today. The products were reheated. A discussion was made regarding variance policies and documentation. Corrective Action: Corrected at time of inspection. **1ST REPEAT VIOLATION

Inspector's notes

Observed garbage and debris behind and around the dumpsters. Also observed the lids open. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed the 3-compartment sink to be detached from the wall. Please correct. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed a slicer with onion debris left around the blade and on various parts. PIC stated it may have been last used on Thursday. The slicer was re-cleaned. Discussed a 4-hour cleaning frequency. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed ROP products that had been cooked and begun cooling in the blast chiller since 9am. The products did not have the final cooking temperature recorded on the log for today. PIC recorded the current temperature and the employee who prepared the product stated that the final cooking temperature was 191F. A discussion was made regarding variance policies and documentation. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the thermometer that checks for ambient air temperatures inside of the mechanical dish machine to not be turning on. Inspector used her thermometer for over five cycles until a temperature of 164F was recorded. Please obtain a min/max thermometer. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed the 3-compartment sink to be detached from the wall. Please correct. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed facility has a cart in front of back hand sink by walkin door, and bag of rags stored in a place in front of dishwasher hand sink that blocks access, and can get wet from hand washing. Manager relocated the items. Ensure that all hand sinks are open and accessible at all times. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed salsa at 54F inside small prep fridge in the wait station. Manager said the foods were in the fridge in the last few hours, nothing over 4 hours. Ensure all TCS foods during cold holding at kept at 41F or less. Manager said the fridge unit has a work order, but not repaired yet, using ice below the containers in the mean time, but ice isn't touching the containers.

Inspector's notes

Observed employee at raw egg station cracking eggs, then proceeding with touching finished plates given to customers, and that other employees with clean hands are touching. Talked to manager, had employee wash their hands and reviewed policy. Ensure that hand washing is occurring going from raw eggs to other tasks in the kitchen. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed main high tem dishwasher at 150-155F. Manager said the final rinse temp isn't working and had called a repairperson. Facility was still using the machine. Facility was told to change over to using the 3 compartment sink with 200 ppm sanitizer until repair is made. Discontinue use of dishwasher until repair is made. Corrective Action: Corrected at time of inspection.