CRACKER BARREL #368 health score and inspection history

Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.// (1) Clean flooring in WI freezer from debris and ice buildup (2) Clean flooring behind and underneath cooking equipment

(A)(2) Maintain TCS food at 41 F or below.// Meatloaf and cheesy potatoes temping 44-50F degrees. PIC COS by discarding.

Provide mechanical ventilation of sufficient capacity to keep rooms free of excessive heat, steam, and condensation.// Condensation drippage from supply air vents throughout.

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. // (1) Old debris in bottom on RI cooler (2) Ice buildup in bottom of RI cooler

Allow utensils to air dry before stacking.// Metal containers stacked wet.

Clean ventilation hood filters to prevent contamination by grease and condensation.