CRACKER BARREL OLD COUNTRY STORE #30

Approved thawing methods used — Inspector Note: Observed food thawing in the vegetable prep sink submerged under running water observed at 108F. Observed a cart of raw meat thawing in the back storage/prep area of the main kitchen. C/A: time/temperature control for safety food shall be thawed: 1. Under refrigeration that maintains the food temperature at 41°F (5°C) or less; PF or 2. Completely submerged under running water: (i) At a water temperature of 70°F (21°C) or below, PF (ii) With sufficient water velocity to agitate and float off loose particles in an overflow PF, and (iii) For a period of time that does not allow thawed portions of ready-to-eat food to rise above 41°F COS: water removed and replaced with running water observed at 70F. Cart moved to walk-in cooler to finish thawing

Nonfood-contact surfaces clean — Inspector Note: Observed wire shelving in warmer cabinet with food debris accumulation in main kitchen. C/A: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Correct within 10 calendar days

Physical facilities installed, maintained, and clean — Inspector Note: Observed standing water puddled near cook line area in main kitchen. Observed standing water puddled in the server galley/prep area of the main kitchen. Observed standing water on a drain cover in the main kitchen. C/A: The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. Correct within 72hrs.

Proper eating, tasting, drinking, or tobacco use — Inspector Note: Observed an open energy drink can on a counter in the server galley/prep area of the main kitchen. Observed a disposable cup with juice in it without a straw or lid on the prep table next to the steam table in the main kitchen area. C/A: Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. However, drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee’s hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles will be allowed. COS: drinks discarded; discussed designated areas with the person in charge (PIC)

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed several plates stacked through out main kitchen under counters with standing water and food debris present on its surfaces. C/A: Equipment food-contact surfaces and utensils shall be clean to sight and touch. COS: PIC instructed employees to place plates in ware washing area

Nonfood-contact surfaces clean — Inspector Note: Observed wire shelving in warmer cabinet with food debris accumulation in main kitchen. Observed food debris accumulation on pressure fryer outer surfaces in main kitchen. C/A: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean within 10 calendar days.

Physical facilities installed, maintained, and clean — Inspector Note: Observed standing water puddled near cook line area in main kitchen. C/A: The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. Clean within 72 hours.

Insects, rodents, and animals not present — Inspector Note: Observed opening in ceiling near front hand sink / ware washing area. C/A: Fill or close holes and other gaps along floors, walls, and ceilings. Correct within 30 days.

Hands clean and properly washed — Inspector Note: Observed employee crack raw eggs, then proceed to handle ready-to-eat fried food from fryer without washing their hands first in main kitchen. Observed employee touch raw sausage, then proceeded to make pancakes and touch clean plates without washing their hands in kitchen. C/A: Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and: (I) After handling soiled equipment or utensils; (II) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; (III) When switching between working with raw food and working with ready-to-eat food; (IV) Before donning gloves to initiate a task that involves working with food; (V) After engaging in other activities that contaminate the hands COS: PIC instructed employees to wash their hands.

No bare hand contact with ready-to-eat foods or approved alternate method properly followed — Inspector Note: Observed employees touching RTE sausage and flicking a piece of bacon to reposition on plate with bare hands in main kitchen. C/A: Food employees shall not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment. COS: PIC educated employees on bare hand contact restrictions.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed several plates stacked through out main kitchen under counters with standing water and food debris present on its surfaces. Per PIC, the kitchen was pressure washed yesterday. C/A: Equipment food-contact surfaces and utensils shall be clean to sight and touch. COS: PIC instructed employees to place plates in ware washing area