CRACKER BARREL (Cartersville) 59

Observed several areas where clean dishes were stacked wet. CA: Dishes must be allowed to air dry prior to being stacked.

Observed a pan of brown sugar butter stored touching raw sausage and under a pan of raw catfish that was actively dripping. CA: RTE foods and raw animal foods should be stored to prevent cross contamination. COS: The pan of brown sugar butter was discarded

Observed employee drinking an open cup of orange juice in dry stock room then sit the cup down on top of containers of flour/breading. CA: Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. However, drinking from a single service beverage cup with a secure lid and straw is approved if it is handled and stored to prevent contamination. COS: Employee discarded the drink

Observed a scoop stored inside a container of apple pie seasoning with the handle in contact with the food. CA: Scoops should be stored to prevent contamination of food. COS: PIC removed scoop from the container

Observed sausage patty on pass thru table improperly hot holding. CA: Proper hot holding temperature is 135 degrees F or higher after proper cook temp was reached. COS: Sausage patty was discarded.

Observed employee place incorrect label for time parameters and no start temp verification provided for fried onion rings (temp 70 degrees F). CA: Proper procedure for TPHC must be followed for any items placed on time control. COS: Fried onions were discarded.

Observed PIC unable to provide documentation or otherwise satisfactorily demonstrate during the inspection, that all food employees and conditional employees are informed of their responsibility to report to management information about their health and activities as it relates to diseases that are transmissible through food. CA: PIC provided with DPH reporting agreement forms. Employees must read and sign and all agreements held on file for health department review.

Observed employee drinking from canned beverage in the kitchen. CA: Can was discarded. Discussed requirement for all employee drinks in the kitchen to be in a single use cup with lid and straw.

Observed sanitizer bucket for food contact surface with lactic acid sanitizer that measured below the required concentration per the manufacturer instructions for proper sanitation of food contact surfaces. CA: PIC had employee re-make sanitizer.

Observed several areas where clean dishes were stacked wet. CA: Discussed with PIC. Dishes must be allowed to air dry prior to being stacked.

Observed Time and Temperature Control for Safety (TCS) food (burger patties) not stored =41°F in the grill line reach in cooler drawer. See temp log. CA: PIC discarded burgers due to being there overnight.

Observed TPHC procedures not fully met. Labels with discard time were on all foods, but was missing the starting temperature verification. CA: Discussed with PIC to write starting temp on time sticker or have a temp log available to verify the starting temp.

Observed boiled eggs in salad prep top stored directly in ice water. CA: Discussed with PIC that no food should be stored in direct contact with ice or water. PIC dumped the ice water.

Observed no paper towels at handwashing sink near grill area. CA: Notified PIC. PIC refilled paper towel dispenser.

Observed green leaf lettuce held past discard date. CA: PIC discarded green leaf lettuce.

Observed multiple Time and Temperature Control for Safety (TCS) foods not stored ≤41°F in the grill line reach in cooler: sliced tomatoes 48°F, cheesecake mix 46°F, pancake mix 60°F; after 1 hour of keeping the cooler closed, the tomatoes were 52°F, cheesecake mix 52°F; see temps. CA: PIC immediately had all TCS foods moved to ice baths to cool down and stated they would have the cooler repaired. Instructed PIC to call the Health Department to verify the cooler is working before putting it back in service.

<B>REPEAT:</B> Observed multiple pans of prepared hashbrown casserole not cooled to 41°F within 4 hours: hashbrown casserole was prepared 07/13/2023 at 9 PM and at 11 AM on 07/14/2023 was at 43°F, 45°F, 45°F, 45°F, 47°F, 48°F, 48°F, 50°F, 50°F, 51°F, 53°F, 55°F, 55°F; see temps. CA: PIC immediately discarded the pans of improperly cooled hashbrown casserole. Instructed PIC that foods prepared from a mix of refrigerated and room temperature items must be cooled to 41°F within 4 hours. Proper cooling methods include leaving the foods uncovered and placing in the walk in freezer to rapidly chill. Also suggested prechilling any shelf stable products that are added into foods requiring cooling.

Observed lid and flap of bulk ice machine not cleaned at a frequency necessary to maintain food contact surfaces ready to sight and touch. CA: PIC immediately had employee clean the ice machine. Instructed PIC that the lid should be cleaned at least once a day, the flap once a week, and the bin once a month.

Observed hot water for storing in-use utensils not ≥135°F at the front food service area. CA: PIC immediately had an employee clean and refill the container.

Observed multiple plastic containers wet stacked on the dish shelving rack. CA: Instructed PIC that all dishes must be completely air dried before being stacked together.