CRACKER BARREL OLD COUNTRY STORE

6-1B: .04(6)(f)Observed TCS items not being held above 135 degrees. (see temp log) Time/temperature control for safety food shall be maintained at 135°F (57°C) or above. (P) Corrective Actions: Items were reheated to 165 to be placed on hot hold.

6-1C: .04(6)(d)Observed time/temperature as a safety control (TCS) foods that did not cool down to 70 within 2hrs. (see temp log) Cooked time/temperature control for safety food shall be cooled: 1) from 135°F (57°C) to 70°F (21°C) within 2 hours; and 2) from 70°F (21°C) to 41°F (5°C) or below within 4 hours (provided the food met the first limit). (P) Corrective Actions: Items were discarded.

14B: .05(10)(e) 1,2,4Observed dishes being stacked wet. Cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored: 1) in a clean, dry location; (C) 2) where they are not exposed to splash, dust, or other contamination; (C) and 3) at least 6 inches above the floor. (C) Corrective Actions: Dishes were staggered to allow for proper air drying.

15C: .05(7)(d)Observed stickers on the outside of dishes being stored as clean. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. (C) Corrective Actions: All stickers were removed from dishes and then placed in dirty dishes to be cleaned and sanitized.