CRACKER BARREL OLD COUNTRY STORE #30

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)

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

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

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

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.

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.

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.

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

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.

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.

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.

OBSERVED CHEESE SAUCE AND HOLLANDAISE SAUCE HOT HOLDING BELOW 135F IN STEAM TABLE IN MAIN KITCHEN

C/A: ALL TCS FOODS HOT HOLDING SHALL BE MAINTAINED AT 135F OR ABOVE

COS: FOOD DISCARDED

OBSERVED TWO CONTAINERS OF FRENCH TOAST BATTER IN PREP TOP COOLER IN MAIN KITCHEN BEING HELD ON TIME WITH NO WRITTEN PROCEDURE. OBSERVED BUTTER TUB HELD ON TIME IN PREP TOP COOLER 2 IN FRONT FOOD SERVICE WITH NO WRITTEN PROCEDURE

C/A: if time without temperature control is used as the public health control for a working supply of time/temperature control for safety food before cooking, or for ready-to-eat time/temperature control for safety food that is displayed or held for sale or service, written procedures shall be prepared in advance, maintained in the food service establishment, and made available to the regulatory authority upon request that specify: Pf

(i) Methods of compliance with paragraphs 2(i) - (iii) or 3(i) through (v) of this subsection; and

(ii) Methods of compliance with the cooling of time/temperature control for safety food that is prepared, cooked, and refrigerated before time is used as a public health control

EHS WILL FOLLOW UP WITH FACILITY BY OCTOBER 21ST TO VERIFY A WRITTEN PROCEDURE IS IN PLACE FOR THE TCS ITEMS LISTED ABOVE

OBSERVED SEVERAL FOOD CONTACT SURFACES OF PANS STORED AS CLEAN AND READY TO USE SOILED WITH FOOD DEBRIS IN MAIN KITCHEN

C/A: ALL FOOD CONTACT SURFACES SHALL BE CLEAN AND READY TO USE

COS: PIC PLACED EQUIPMENT IN WAREWASHING AREA TO BE WASHED, RINSED AND SANITIZED

OBSERVED MULTIPLE SHELVES, COUNTERS AND COOLER DRAWERS THROUGHOUT THE MAIN KITCHEN SOILED WITH FOOD DEBRIS

C/A: NON FOOD CONTACT SURFACES OF EQUIPMENT SHALL BE CLEAN TO SIGHT AND TOUCH

NO HAND DRYING PROVISIONS PROVIDED AT HAND SINKS IN KITCHEN

C/A: A HAND SINK SHALL ALWAYS HAVE HAND DRYING PROVISIONS PROVIDED FOR USE

COS: PAPER TOWELS PROVIDED

Documentation of a variance request/approval for Chapter 511-6-1 has not been provided to the Department (GA DPH) for AMPI WHIPPED BUTTER TUBS

C/A: DOCUMENTATION FOR A REQUEST OF ALL FOODS A FACILITY WANTS THE GA DEPT TO CONSIDER NON-TCS MUST BE SUBMITTED AND APPROVED BY THE DEPARTMENT AND HELD ON FILE FOR THE FACILITY

OBSERVED EMPLOYEE HANDLE RAW SAUSAGE, PLACE ON GRILL AND PROCEED TO TOUCH CLEAN EQUIPMENT.

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 EMPLOYEE TO WASH HANDS; UTENSILS REPLACED

OBSERVED SEVERAL TCS FOODS COLD HOLDING ABOVE 41F IN COOLER DRAWERS UNDER GRILL IN MAIN KITCHEN. OBSERVED POOLED EGGS STORED ABOVE 41F ON COUNTER-TOP NEAR GRILL IN MAIN KITCHEN. OBSERVED EGG WASH COLD HOLDING ABOVE 41F IN PREP TOP COOLER IN MAIN KITCHEN ON COOK LINE. OBSERVED MILK COLD HOLDING ABOVE 41F IN COOLER IN FRONT FOOD SERVICE AREA. OBSERVED TUB OF BUTTER COLD HOLDING ABOVE 41F IN PREP TOP COOLER 2 IN FRONT FOOD SERVICE AREA.

C/A: ALL TCS FOODS COLD HOLDING SHALL BE MAINTAINED AT 41F OR BELOW

COS: FOOD DISCARDED

OBSERVED PORK SAUSAGE PATTIES HOT HOLDING BELOW 135F ON THE GRILL IN MAIN KITCHEN

C/A: ALL TCS FOODS HOT HOLDING SHALL BE MAINTAINED AT 135F OR ABOVE

C/A: FOOD DISCARDED

PIC NOT ABLE TO VERIFY THAT ALL FOOD SERVICE EMPLOYEES ARE MADE AWARE OF THEIR RESPONSIBILITY TO REPORT THEIR HEALTH AS IT RELATES TO SYMPTOMS/ILLNESSES TRANSMISSIBLE VIA FOOD. EHS ASKED FOR EMPLOYEE HEALTH AGREEMENTS FOR 3 COOKS PRESENT, PIC WAS ONLY ABLE TO VERIFY 1

C/A: PIC SHALL BE ABLE TO VERIFY THAT ALL FOOD SERVICE EMPLOYEES ARE MADE AWARE OF THEIR RESPONSIBILITY TO REPORT THEIR HEALTH AS IT RELATES TO SYMPTOMS/ILLNESSES TRANSMISSIBLE VIA FOOD.

EHS WILL FOLLOW UP BY 3/1/2024

OBSERVED HASHBROWN CASSEROLE AND BROCCOLI AND CHEESE CASSEROLE STORED UNCOVERED AND UNPROTECTED IN HOT-CAB IN MAIN KITCHEN. OBSERVED PANS OF LIQUID MARGARINE STORED UNCOVERED AND UNPROTECTED IN MAIN KITCHEN.

C/A: FOOD SHALL BE STORED COVERED AND PROTECTED FROM CONTAMINATION

COS: FOOD COVERED

OBSERVED SEVERAL PIECES OF EQUIPMENT AND FOOD CONTACT SURFACES OF UTENSILS STORED AS CLEAN SOILED WITH FOOD DEBRIS NEAR WAREWASHING AREA IN MAIN KITCHEN. OBSERVED FOOD CONTACT SURFACES OF KNIVES STORED AS CLEAN AND READY TO USE SOILED WITH FOOD DEBRIS IN FRONT FOOD SERVICE AREA. OBSERVED FOOD CONTACT SURFACES OF SPOONS STORED AS CLEAN AND READY TO USE SOILED WITH FOOD DEBRIS NEAR COFFEE IN FRONT FOOD SERVICE AREA. OBSERVED INSIDE BULK ICE MACHINE SOILED WITH MOLD IN FRONT FOOD SERVICE AREA. OBSERVED CONTAINER HOLDING ICE SCOOP SOILED WITH MOLD.

C/A: ALL EQUIPMENT AND UTENSILS STORED AS CLEAN AND READY TO USE SHALL BE CLEAN TO SIGHT AND TOUCH

ALL EQUIPMENT AND UTENSILS PLACED BACK IN WAREWASHING TO BE WASHED, RINSED, SANITIZED. EHS WILL FOLLOW UP ON 3/1/2024 TO CHECK ICE MACHINE

OBSERVED "KOOL KLENE" CHEMICAK STORED IN BOTTLE LABELED AS "RAPID MULTI-SURFACE DISINFECTANT CLEANER"

C/A: Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material.

COS: PIC REMOVED LABEL AND WROTE THE CORRECT CHEMICAL NAME ON BOTTLE

OBSERVED RAW CHICKEN TENDERS FINAL COOK TEMPERATURE BELOW 165F

C/A: RAW CHICKEN SHALL BE COOKED TO 165F OR ABOVE BEFORE SERVICE TO CONSUMERS

COS: CHICKEN WAS DISCARDED AND FRESH CHICKEN WAS COOKED TO 188F