CRACKER BARREL #580 health score and inspection history

JCDH 2.1 Register all Certified Food Safety Managers with JCDH and maintain the appropriate card in a readily accessible location.

Keep dumpster doors and lids closed. 5-501.113 Keep the waste-grease receptacle closed. 5-501.115 Clean the refuse storage area as often as necessary to maintain cleanliness.///Food debris on the ground around waste receptacle.

Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.///Food debris on the floor behind cooking equipment. Dust on ceiling vent covers throughout facility.

4-601.11(C) Keep nonfood contact surfaces of equipment (interiors of refrigeration units and cooking equipment, exteriors of equipment, storage shelves, etc.) free of an accumulation of dust, dirt, food residue, and other debris.///Food debris and grease on the exterior of cooking equipment and hot holding cabinet.

Thaw TCS food: 1) under refrigeration at 41 F or lower; 2) completely submerged under running water at 70 F or below; 3) as part of the cooking process; or, 4) if for immediate cooking, in the microwave.///Cheese sauce thawing in 114F degrees of standing water.

4-601.11(C) Keep nonfood contact surfaces of equipment (interiors of refrigeration units and cooking equipment, exteriors of equipment, storage shelves, etc.) free of an accumulation of dust, dirt, food residue, and other debris.///Food debris and grease on the exterior of the cooking equipment. Food debris in the bottom of low boy coolers.

Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.///Food debris and standing water on the floor under equipment throughout facility. Food debris in the floor drains throughout facility. 6-501.11 Maintain physical facilities in good repair (floors, walls, ceilings, ceiling tiles, attached fixtures, etc.).///Repair or replace damaged flooring throughout as needed.

3-501.19(B)(4) Discard TCS food under time as a control that is in unmarked containers if the time that the food was removed from temperature control cannot otherwise be identified (ex: whiteboard, log book, timer) or the food is marked to exceed the 4-hour.///Items not marked with time: cut lettuce, cut tomatoes, cheese and eggs.///PIC Items voluntarily discarded. Eggs were labeled.

JCDH 2.2 Provide food safety training for all food handlers as required.///Expired food handler cards.

Cease wearing jewelry on the arms and hands (other than a plain ring) while preparing food. 2-401.11 Store employee food and personal drinks in a designated area below and away from food, utensils, equipment, linens, and unwrapped single service/single use articles.///Drinks stored on the prep tables.