Cracker Barrel Restaurant

Observed chicken and mac/cheese stored in prep top cooler holding at temperatures greater than 41 *F. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below. C/A: food was discarded.

Observed soiled ice machine. Equipment food-contact surfaces and utensils shall be clean to sight and touch. C/A: PIC turned off ice machine to be cleaned.

Observed dishes stored online stored food surface up and not inverted. Clean equipment shall be stored covered or inverted. C/A: PIC inverted dishes.

Observed gauges not working on dish machine. Equipment shall be kept in a state of repair. No corrective action taken.

Observed current inspection report not posted. Code: The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away. C/A: current inspection posted before EH left faciclity.

Observation: observed plates stored on line stored food surface up and not inverted and forks stored food surface up. Code: Clean equipment and utensils shall be stored as specified under paragraph 1 of this subsection and shall be stored: (i) In a self-draining position that allows air drying: and (ii) Covered or inverted. C/A: PIC sent forks to warewash and inverted plates.

Observed foods located in the walk-in cooler located in the main kitchen holding at temperatures greater than 41 degrees Fahrenheit. Except during preparation, cooking or cooling, or when time is used as a public health control, time/temperature control for safety foods shall be maintained at 41 degrees Fahrenheit or below. PIC voluntarily discarded out of temperatures items.

Observed PIC unable to demonstrate proper cold holding and cooling temperatures during inspection. There must be a PIC on the premises of the food establishment at all times. The PIC shall ensure employees are properly trained in food safety. Facility has 10 calendar days to train employees on food safety.

Observed facility lacking a thermometer in the warmest part of the walk in cooler located in the main kitchen. Cold holding equipment used for time/temperature control for safety foods shall be that is located in the warmest part of the refrigerator unit. PIC placed a thermometer in the warmest part of the refrigerated unit.