CRACKER BARREL # 237 health score and inspection history

Store clean equipment and utensils in a clean, dry location where they are not exposed to potential contamination.// Spatulas stored on wall unit, with food contact surfaces touching wall.

3-501.16(A)(1) Maintain TCS food at 135 F or above.// Cod at 118F in hot holding. COS- PIC discarded.

Prohibit employees from wearing artificial nails or nail polish when working with exposed food, unless wearing gloves in good repair.// Employee wearing false nails scooped ice to make drink.

Store food at least 6 inches above the floor.// Boxes of food stored directly on floor in WI cooler. 3-305.12 Cease the storage of food under open stairwells, unshielded sewer lines, leaking water lines or under lines with dripping condensate or under other sources of contamination.// Uncovered potatoes stored directly underneath prep sink.

Store between-use utensils in a container of water at 135 F or above.// Knives stored in water at 80F.

Store clean equipment and utensils covered or inverted.// Clean forks and other cutlery stored with tongs upward.

Clean equipment food contact surfaces and utensils to sight and touch. (choppers, slicers, mixers, utensils in storage)// Utensils stored for reuse in heavily soiled water on wait line

Provide toilet tissue at each toilet.// Last toilet in ladies' room does not have toilet tissue.

Clean air ducts and clean/change ventilation hood filters to prevent contamination by dust, dirt, etc.// Ventilation hood filters along make line soiled with residue.

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.// Personal drinks stored directly on make line. 2-303.11 Cease wearing jewelry on the arms and hands (other than a plain ring) while preparing food.// Multiple employees wearing jewelry on wrists and fingers.

Provide hot water for sanitization in the dish machine which achieves a utensil surface temperature of at least 160 F. / Repair dish machine and wash, rinse and sanitize in 3-compartment sink until repair is verified by JCDH. (Corrective Action)// Hot water dish machine is temping at 118F. PIC stated they had been using chlorine since the machine is capable of running sanitizer, but facility does not have chlorine. COS- will use 3-compartment sink until chlorine arrives.

Protect food on display from contamination by the use of packaging, food guards, display cases or other effective means.// Dough in open box has been contaminated by condensate leak. COS- dough discarded.

(A)(2) Maintain TCS food at 41 F or below.// Cut tomatoes in make table at 55F; raw pork chop on ice at 50F; raw chicken, ham in low boy ranging in temperature from 47F-56F. COS- PIC discarded all foods.

Prevent the contact of food with non-food contact surfaces, or, with food contact surfaces that are not properly cleaned and sanitized. (ice bins, bev. nozzles or other equipment in continuous use)// Interior of ice machine on left side of kitchen soiled with residue; black residue inside ice bin at drink machine on right side of kitchen.

Store unwrapped utensils so that only the handles are touched.// Spoons, knives, and forks stored with food-contact surfaces facing upwards.

5-205.15(B) Repair condensate leak in refrigeration units.// Extremely severe condensate leak in walk-in freezer. 5-205.15(B) Maintain plumbing in good repair. (ex: floor drain covers, missing toilet tank lid, broken toilet seat, etc.)// Pipes underneath dish area are not centered over drain, cause spillage into floor.

Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.// Residue accumulation on floors and walls in various areas throughout kitchen.

Clean air ducts and clean/change ventilation hood filters to prevent contamination by dust, dirt, etc.// Grease drippage on hood filters at make line

Clean non-food contact surfaces of equipment as often as necessary to prevent accumulation of residue.// Food debris on interiors and exteriors of equipment and fixtures throughout kitchen.