CRACKER BARREL OLD COUNTRY STORES # 505

OBSERVED EMPLOYEE WALK INTO KITCHEN, PICK UP TONGS, & GET FOOD OFF OF HEAT LAMP TRAY. EMPLOYEE THEN BEGAN WALKING DOWN LINE EATING WHILE SPEAKING TO ME. CA: EMPLOYEES SHALL CONSUME FOOD ONLY IN DESIGNATED AREAS, SEPARATE FROM FOOD PREP AND SERVING AREAS, EQUIPMENT OR UTENSIL AREAS, AND FOOD STORAGE AREAS.

METERED FAUCETS TURN OFF AFTER <5 SECONDS. CA: A METERING FAUCET SHALL PROVIDE A FLOW OF WATER FOR AT LEAST 15 SECONDS WITHOUT THE NEED TO REACTIVATE THE FAUCET.

OBSERVED PEPPER JACK CHEESE & HAMBURGERS KEPT PAST 7-DAY DISCARD DATE. CA: ALL TIME/TEMPERATURE CONTROL FOR SAFETY (TCS) ITEMS MUST BE DISCARDED AFTER 7-DAYS. COS - DISCARDED

SEVERAL ITEMS PLACED IN VARIOUS COOLERS IN ESTABLISHMENT NOT PROPERLY COOLED TO <=41F BEFORE PLACING IN COOLER. FOOD ITEMS WERE LABELED WITH PREP DATE & TIME SO I WAS ABLE TO CONFIRM LENGTH OF TIME IN COOLERS. COS - ITEMS MOVED TO WIC TO COOL.

SEVERAL COOLERS IN ESTABLISHMENT UNABLE TO MAINTAIN TEMPS OF 41F OR BELOW. COOLERS NEED TO BE REPLACED ASAP. SEND NEW COOLER SPECS TO KRISTINE.LANDAU@DPH.GA.GOV BEFORE PURCHASE. -SPOKE WITH REPAIR TECH ONSITE. 2 COOLERS CONFIRMED BROKEN. OTHER COOLERS MAY HAVE ISSUES DUR TO PREP PROCEDURE.

FLOORS UNDERNEATH COOLERS GROSS. CLUTTERED WITH TRASH AND GREASE STAINS. CLEAN AT HIGHER FREQUENCY.

FAUCETS IN WOMEN'S RESTROOMS UNABLE TO REACH 85F. METERED FAUCETS TURN OFF AFTER <5 SECONDS. CA: A HANDWASHING SINK SHALL BE EQUIPPED TO PROVIDE TEMPERED WATER AT A TEMPERATURE OF AT LEAST 85F. A METERING FAUCET SHALL PROVIDE A FLOW OF WATER FOR AT LEAST 15 SECONDS WITHOUT THE NEED TO REACTIVATE THE FAUCET.

SANITIZER IN 3-COMPARTMENT SINK BELOW NECESSARY CONCENTRATION. SANITIZER USED WAS LACTID ACID AND HAD A CONCENTRATION OF <452 PPM LACTIC ACID. CA: LACTIC ACID SHOULD HAVE A CONCENTRATION BETWEEN 704-1875 PPM LACTIC ACID. COS - PIC REMADE SANITIZER TO APPROPRIATE LEVELS.

ALUMINUM PANS IN DRY STORAGE NOT INVERTED OR IN PROTECTIVE LINERS. COS - ITEMS INVERTED

3-COMPARTMENT SINK NOT SEALED TO WALL. NEEDS TO BE RECAULKED

LID ON PREP TOP COOLER BROKEN AND DOES NOT FULLY SHUT OR SEAL. NEEDS TO BE REPLACED TO ENSURE FOODS ARE PROTECTED AND MAINTAINED AT PROPER TEMPS.

FANS NEXT TO DRY STORAGE DUSTY, NEEDS TO BE CLEANED. COVING BY WALK-IN COOLER STARTING TO CRACK AND BREAK. WILL NEED REPLACED SOON.

SEVERAL TIME/TEMPERATURE CONTROL FOR SAFETY (TCS) FOODS IN PREP TOP COOLERS, DEFROSTER, AND CHEF BASE NOT COLD HELD AT OR BELOW 41 DEG F. COS - ITEMS DISCARDED

OBSERVED SEVERAL FOODS IN BOTTOMS OF PREP COOLERS, IN WALK-IN-FREEZER, AND IN SMALL FREEZER STORED UNCOVERED. CA: ALL FOODS MUST BE COVERED TO PROTECT FROM POTENTIAL CONTAMINATION UNLESS ACTIVELY COOLING. COS - ITEMS COVERED

HASHBROWNS THAT WERE JUST PREPPED, ACTIVELY COOLING IN WALK IN COOLER WERE STORED IN LARGE CONTAINER AND FILLED TO THE TOP AND COVERED WITH LIDS. ALSO OBSERVED SMALL PLASTIC TO-GO MEALS THAT HAD JUST BEEN COOKED STORED IN SMALL PREP COOLER AT FRONT OF KITCHEN WITH CONDENSATION ON LIST. COS - HASHBROWNS REPORTIONED INTO DIFFERENT CONTAINERS AND WERE FILLED HALF WAY AND STORED LOOSELY COVERED IN WIC. TO-GO CONTAINERS RELOCATED TO WIC AND STORED LOOSELY COVERED. ALL ITEMS MUST BE COOLED TO 41 DEG F IN WIC PRIOR TO BEING PLACED IN PREP COOLERS

PREP TOP COOLER IN BOTH LEFT AND RIGHT OF KITCHEN, COOLER HOLDING COLESLAW AND FINISHINGS AT FRONT OF KITCHEN, CHEF BASE, AND DEFROSTER WERE NOT HOLDING TCS ITEMS AT 41 DEG F. PREP COOLER AT RIGHT OF KITCHEN HAS LID THAT IS BROKEN. DEFROSTER DISPLAY THERMOMETER READ 47 DEG F AT BEGINNING OF INSPECTION. RECHECKED DEFROSTER AT END OF INSPECTION, HOLDING 39 DEG F. MONITOR CLOSELY. HAVE ALL OTHER COOLERS/COOLERS NOT HOLDING 41 DEG F SERVICE ASAP.

LEFT SIDE COLD WELLS NOT HOLDING TCS FOODS AT 41 DEG F OR LOWER. BORDERLINE TEMPERATURES. ITEMS RELOCATED TO WALK IN COOLER OR DISCARDED. RIGHT SIDE COLD WELL COOLER NOT HOLDING POTENTIALLY HAZARDOUS FOODS AT 41 DEG F OR LOWER. BORDERLINE TEMP. HAVE ALL UNITS SERVICED & REPAIRED. MONITOR CLOSELY.

SANITIZER CONCENTRATION IN WIPING CLOTH BUCKETS <150PPM. CA: HAVE UNITS SERVICED TO PROPER SANITIZER CONCENTRATION. DISPENSER CONCENTRATION LOW. COS - SANITIZER MANUALLY ADDED.

3 FREEZER UNITS NOT WORKING. REPAIR UNITS. GASKET AT SIDE 2-DOOR COOLER NOT SEALING AT BOTTOM. LARGE GAP IN GASKET. REPAIR ASAP.

Observed grill line hand sink without paper towels. Refill dispenser.

Observed wet wipe cloths not being properly stored in sanitizing solution on grill line. Sanitizer container available and properly located but not being used for wet wipe cloth storage.

Observed dishes, plates, bowls and cups stored on front line upright and uncovered. Grill line also on bowls. Clean tableware shall be stored inverted or covered. Staff assigned.

Observed to go containers being used as scoops in sugar + cinn. mixture. Provide washable and durable scoop for product dispensing. To go containers removed.

Observed wire rack shelving by warming cabinets, in WIC, and some equipment (dish line + cook line) utility lines with accumulations of grease, oils, splash, flour and/or debris on them. Clean non-food contact surfaces at a frequency to prevent accumulations.

Observed accumulations of grease, oils, and/or debris under cook line equipment, storage shelving and at breading station, observed accumulations on wall behind equipment storage shelf by warming cabinets, and on grills of walk in cooler. Clean surfaces at a frequency to prevent accumulations.

Observed chicken and batter on rolling cart on ice at 50°F and 48°F utilizing Time as Public Health Control (TPHC). CA: Informed Person in Charge (PIC) that if they wish to use TPHC (i.e. ice/ice baths), they will need to fill out TPHC form an submit to OCHD. They will also need to label the item with a start and discard time (4 hr. max). COS: Chicken relocated to Walk In Cooler (WIC), (Out of temp control <1 hr.) and replace with chicken at 41°F. Water added to ice bath.

Air Vents at back of kitchen with heavy condensation (dripping not located over food prep areas).