CRACKER BARREL OLD COUNTRY STORE #20

No bare hand contact with ready-to-eat foods or approved alternate method properly followed — Inspector Note: Observed food employee use bare hands to transfer cooked spinach to plate of cooked eggs for customer order. Food employee touched spinach with no gloves on. 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: Dish was discarded and re-made. employee washed hands and put on gloves.

Food stored covered — Inspector Note: Observed waffle toppings stored uncovered on top of the prep top cooler shelf across from the grill in grill prep area. Observed cooked baked potaotes, waffle batter, and pooled eggs stored uncovered in the bottom of the prep top cooler in grill prep area. Observed 4 pans of hashbrown casserole stored uncovered in the warmer cabinet in main kitchen. C/A: Food shall be stored covered in order to protect from contamination. COS: Items covered.

Proper eating, tasting, drinking, or tobacco use — Inspector Note: Observed water bottle stored on the prep table across from the grill in main kitchen. Observed water cup stored directly above food on the prep top cooler across from the grill in the main kitchen. 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.

Food stored covered — Inspector Note: Observed waffle toppings stored uncovered on top of the prep top cooler shelf across from the grill in main kitchen. Observed beignets and french toast batter stored uncovered in the bottom of the prep top cooler located across the grill in the main kitchen. Observed 4 tea urns stored uncovered on the counter top in the servers alley. Observed beignets stored uncovered in the walk-in freezer. C/A: Food shall be stored covered in order to protect from contamination. COS: Items covered.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed soda nozzles with black residue at the drink stations located in the servers alley. C/A: All food contact surfaces must be cleaned to sight and touch. COS: Soda nozzles clean and sanitized.

Proper cold holding temperatures — Inspector Note: Observed 2 raw chicken containers, cheese, shrimp, and catfish holding above 41f in the grill cooler drawers in the main kitchen. C/A: TCS foods shall be maintained at 41f or below when cold holding. COS: Items discarded.

Proper hot holding temperatures — Inspector Note: Observed 2 containers of mac and cheese holding below 135F in the warmer cabinet in the main kitchen. Observed pot roast gravy holding below 135F in the warmer cabinet 2 in the main kitchen. C/A: TCS foods shall be maintained at 135F or higher for hot holding. COS: Mac and cheese containers reheated to 184f and 179f and placed back in the warmer cabinet. Pot roast gravy reheated to 165f and placed back in warmer cabinet 2.