CRACKER BARREL #500

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed opened Mac and cheese prepped on 1/16/2026 Date exceeds 7 days after opening. See stop sale

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed opened Mac and cheese prepped on 1/16/2026 Date exceeds 7 days after opening. See stop sale

Basic - Wiping cloth sanitizing solution other than chlorine, quaternary ammonia or iodine, not at proper minimum strength, not used according to label instructions. Wiping cloth sink and surface ppm solution at 0 ppm Operator mixed fresh solution to 300ppm Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed inside walk in cooler- cooked apples inside metal container wrapped in plastic bags with condensation build up on inside at (45-49F - Cooling over night since 9:00pm) food did not cool from 135F to 41F within 6 hours. See stop sale

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed inside walk in cooler- cooked apples inside wrapped plastic bags with condensation build up on inside at (45-49F - Cooling over night since 9:00pm) food did not cool from 135F to 41F within 6 hours. See stop sale Observed at prep reach in cooler- sliced tomatoes (49F - Cooling at 9:30 since 6:45-48F at 10:00) at current rate of cooling items with not reach 41F within 4 hours. Operator placed sliced tomatoes inside walk in cooler to quick chill.

Intermediate - Observed No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Emailed over documentation at time of inspection Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup up on floor of walk in freezer

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee crack raw shell egg, then proceeded to handle clean plate and food equipment with ready to eat foods at cook line. Employee washed hands properly. Corrective Action Taken Repeat Violation Admin Complaint

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed ceiling tile above dish machine in disrepair. Per operator, arrangements made for further reconstruction. Corrective Action Taken

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed wet nesting on cleaning plastic food container on dish storage rack. Operator put items out to dry properly. Corrective Action Taken

Basic - Old labels stuck to food containers after cleaning. Observed old label on clean food storage container at dish storage shelf in back kitchen. Operator removed. Corrected On-Site

Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed rust build up on tall stainless reach in cooler at back kitchen area.

Basic - Stored food not covered. Observed raw chicken filets uncovered in tall stainless reach in cooler in back kitchen area. Operator stored items properly. Corrected On-Site

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked raw eggs and proceeded to prepare plates without washing hands and changing gloves. Advised operator to educate employee on proper handwashing. Employee washed hands and changed gloves.

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee pushed garbage down with bare hands, then proceeded to cook food on flat top grill without washing hands. Employee was advised by inspector to wash hands before preparing food. Employee washed hands. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line flip top cooler, boiled eggs (49F - Cold Holding) not prepared or portioned today. Operator stated eggs was stored overnight. See stop sale. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line flip top cooler, boiled eggs (49F - Cold Holding) not prepared or portioned today. Operator stated eggs was stored overnight. See stop sale. Repeat Violation Admin Complaint

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw beef country fried steak over blueberries at reach in freezer cook line. Both products opened from commercial packaging. Operator stored properly. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw Chicken and broccoli casserole over shredded cabbage at walk in cooler. Operator stored properly. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced cheddar and American cheese (50F - Cold Holding) Observed at reach in cooler on cook line. Per operator, not prepared or portioned today. Per operator, held in reach in cooler overnight. See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced cheddar and American cheese (50F - Cold Holding) Observed at reach in cooler on cook line. Per operator, not prepared or portioned today. Per operator, held in reach in cooler overnight. See stop sale. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. mashed potatoes (120F - Hot Holding) Observed at hot holding unit in back prep area. Per operator, out of temperature for 1 hour. Operator placed back in oven to bring up to 135+F. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. pancake batter w/ milk and egg (58F - Cooling) at 9:50 since 6:30 - 58F 10:10 Observed covered metal pans of pancake batter w/ milk and egg at reach in cooler by breading station. At current rate of cooling product will not reach 41F within 4 hours. Operator moved to walk in freezer to quick chill. Corrective Action Taken

High Priority - Operating with an expired Division of Hotels and Restaurants license.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 127 degrees, ham/held less than 2 hours/hot hold#3/cook line/corrective action taken/operator stored ham properly in hot hold unit. Corrective Action Taken

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk/opened over 24 hours before/walk in cooler/corrective action taken/operator date labeled food. Corrective Action Taken

Basic - Stored food not covered. Baked potatoes/speed rack/corrective action taken/operator inserted empty tray on top os speed rack. Corrective Action Taken

Basic - Ceiling tile missing. Office/kitchen

Basic - Single-service articles not stored inverted or protected from contamination. Coffee filters/corrective action taken/operator covered single serving items. Corrected On-Site

Basic - Stored food not covered. Dumplings/walk in freezer/corrective action taken/operator covered foods. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dust on ceiling tiles, unclean ceiling tiles in kitchen.

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Corrected On-Site

Basic - In-use ice scoop stored on soiled surface between uses. In unclean blue holder. Was removed for cleaning. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Scoop in 130f water on cook line. Was changed, verified 144f Corrected On-Site

Basic - Plumbing system in disrepair. Hot water shut off at Dish machine area Hand wash sink due to leak. Employees instructed to use other nearby Hand wash sink.

Basic - Water leaking from pipe and/or faucet/handle. Under 2 Hand wash sinks.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut tomato 50f Colby cheese 48f, in top Reach-in cooler, Cold hold foods not prepped or portioned today. Ice added, Less than 4 hours

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ac vent.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters grease.