Cracker Barrel Old Country Store #80

Observed raw chicken and fish stored reach in cooler in main kitchen that was not held at proper cold holding temperature. CA, TCS foods shall be cold held at a temperature of 41 degrees or below. COS, PIC discarded the raw chicken and fish.

Observed milk held out of cold holding temperature in the latte machine in the main kitchen. CA, all TCS foods that are being cold held shall be held at a temperature of 41 degrees or below. COS, PIC removed the jug of milk that was out of temp. There was a second jug in the back of the machine that was maintaining a cold hold temp. PIC is going to use one jug at a time in the back of the machine at it's coldest point.

Observed several pots, pans, bowls and cups that were labeled as clean that still had food debris on them from previous use. CA, all food contact surfaces shall be clean and free of accumulations. COS, PIC removed the dirty pots, pans, bowls and cups and placed them in the dish washing area to be cleaned again.

Observed mold accumulating in the ice machine. CA, all food contact surfaces shall be clean and free of accumulations. Once the ice machine has been cleaned, email verification photos to tamika.pridgen@dph.ga.gov.

Observed cooked Time/Temperature Control for Safety(TCS) Food (several macaroni and cheese, several hashbrowns) not cooled from 135F to 41F within 6 hours in walk-in cooler. CA: All cooked TCS foods shall be cooled within 6 hours from 135 deg. F. to 41 deg. F. COS: Items discarded. Review cooling process with employee.

Observed hashbrowns being cooled by nonapproved method (deep, covered containers) in walk-in cooler. Observed macaroni and cheese cooled by unapproved method (stacked, covered containers. CA: All TCS foods shall e cooled using approved methods such as do not stack, do not cover, use shallow pans. COS: All discarded.

Observed pot roast gravy being cooled by nonapproved method (deep, covered container) in walk-in cooler. COS: Gravy transferred to a shallow container.

Observed cooked Time/Temperature Control for Safety Food (several meatloaves) not cooled from 135F to 41F within 6 hours in walk-in cooler. COS: Items discarded. Review cooling process with employee.

As per CFSM/PIC, observed the facility not providing an irreversible thermometer or heat sensitive tape for measuring the utensil surface temperature for the heat sanitizing dish machine. COS: Provide batteries for thermometer.