Cracker Barrel

16B.Observed observed plumbing drains and surfaces on piping in need of cleaning due to accumulated mold and grime.

15A. Observed loosely fitted door on ice machine located in the kitchen.

15C. Observed several push carts in need of cleaning due to accumulated soil.

12C. Observed several wet wiping cloths not stored in sanitizing solution between uses. The manager corrected during the inspection by placing all wet wiping cloths into sanitizer buckets.

14B.Observed clean pans stored improperly during air drying. Clean pots and pans must be inverted to air dry after washing.

15A.Missing fan guard cover on compressor grill cooler located on cooking line.

Observed several TCS food items being stored above 41 degrees F. CA-PIC discarded all TCS foods that did not meet temperature requirements. 511-6-1.04(6)(f) - Time/Temperature Control for Safety; Cold Holding (P) (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. 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 or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P

Observed broken glass stored with clean dishes below the drink station. CA- PIC removed and washed, rinsed, and sanitized dishes. Observed several food items not properly covered in the reach in freezer and cooler.

511-6-1.04(4)(z) - Miscellaneous Sources of Contamination (C) (z) Miscellaneous Sources of Contamination. Food shall be protected from contamination that may result from a factor or source not specified under paragraphs (a) through (y) of this subsection.

Observed a staff member using a dry wiping cloth to wipe water from the preparation table. The towel was then placed back in a hotel pan with dry towels. CA- Staff member was coached and trained on the proper use of wiping cloths and using towels stored in sanitizer solution to clean and sanitize the preparation table. 511-6-1.04(4)(m) - Wiping Cloths, Use Limitation (C) (m) Wiping Cloths, Use Limitation.

1. Cloths in-use for wiping food spills from tableware and carry-out containers that occur as food is being served shall be:

(i) Maintained dry; and

(ii) Used for no other purpose.

2. Cloths in-use for wiping counters and other equipment surfaces shall be:

(i) Held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n); and

(ii) Laundered daily.

3. Cloths in-use for wiping surfaces in contact with raw animal foods shall be kept separate from cloths used for other purposes.

4. Dry wiping cloths and the chemical sanitizing solutions in which wet wiping cloths are held between uses shall be free of food debris and visible soil.

5. Containers of chemical sanitizing solutions in which wet wiping cloths are held between uses shall be stored off the floor and used in a manner that prevents contamination of food, equipment, utensils, linens, single-service, or single-use articles.

6. Single-use disposable sanitizer wipes shall be used in accordance with EPA-approved manufacturer’s label use instructions.

Observed dead pest below the clean dish storage area. CA-PIC will contact pest control and send a copy of the pest control service report to robert.lewis1@dph.ga.gov by 6/25/25

511-6-1.07(5)(l) - Removing Dead or Trapped Birds, Insects, Rodents, and Other Pest (C) (l) Removing Dead or Trapped Birds, Insects, Rodents, and Other Pests. Dead or trapped birds, insects, rodents, and other pests shall be removed from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests.

Observed water build up in the light fixture located in the walk in cooler. Also observed condensation leak in one of the reach in coolers. A leak was observed below the pre-rinse sink area next to the dish machine. Please have the coolers serviced and forward a copy of the service report to our office by 6/25/25. Violation Code Reference 511-6-1.06(2)(r) - System Maintained in Good Repair (P, C) (r) System Maintained in Good Repair. A plumbing system shall be repaired according to law; P and maintained in good repair.

Observed baking pans below the food preparation table wet nesting. Several pans also contained old food debris while wet nesting. Several pans of clean dishes observed wet nesting in the clean dish storage area. CA- PIC corrected on site by removing and rewashing the dishes.

511-6-1.05(10)(a) - Equipment & Utensils, Air-Drying Required (C) (10) Protection of Clean Items.

(a) Equipment and Utensils, Air-Drying Required. After cleaning and sanitizing, equipment and utensils:

1. Shall be air-dried or used after adequate draining before contact with food; and

2. May not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry.

Observed the milk cooler not working properly. There was a loss of power. As a result, the cooler was unable to maintain a temperature of 41 degrees or below. CA- PIC will place a maintenance work order to have the cooler repaired by 6/25/25. A copy of the completed work order will be emailed to robert.lewis1@dph.ga.gov. Observed several deep cuts in two of the cutting boards that were in use. CA- PIC will use the opposite side of the cutting boards. There was a space observed in the hood filter plates. The filter plates should be installed properly to prevent leaking of grease from the hood area. Observed the preparation top cooler covers in bad repair. PIC advised that the cooler is being replaced in a few weeks.

511-6-1.05(6)(b) - Cutting Surfaces (C) (b) Cutting Surfaces. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they cannot be resurfaced.

Observed a container of filter paper containing excessive foreign debris located in the storage room. PIC will repair ceiling above the storage area and follow up with pest control to ensure they are not having pest activity.

Observed a cook handling ready to eat TCS foods (Cheese) with her bare hands. CA- PIC will coach all team members on not touching ready to eat foods with their bare hands.

511-6-1.04(4)(a)1,2,3,4(i) - Preventing Contamination from Hands (P), (Pf), (C) (4) Protection From Contamination After Receiving.

(a) Preventing Contamination from Hands.

1. Food employees shall wash their hands as specified under DPH Rule 511-6-1-.03(5).

2. Except when washing fruits and vegetables or as specified under subsection (a)4, food employees shall not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment. P

3. Food employees shall minimize bare hand and arm contact with exposed food that is not in a ready- to-eat form. Pf

4. Paragraph (a)2. of this subsection does not apply to a food employee that contacts exposed, ready-to eat food with bare hands at the time the ready-to-eat food is being added as an ingredient to a food that:

(i) contains a raw animal food and is to be cooked in the food service establishment to heat all parts of the food to at least the minimum time/temperatures specified in DPH Rule 511-6-1-.04(5)(a)1 and 2 and DPH Rule 511-6-1-.04(5)(b); P

Observed several TCS food items being stored above 41 degrees F. CA-PIC discarded all TCS foods that did not meet temperature requirements. 511-6-1.04(6)(f) - Time/Temperature Control for Safety; Cold Holding (P) (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. 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 or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P

Observed an employee drink cup with a lid and straw stored above the grill and fryers on the hot line.

Observed the dishwasher did not meet the required minimum temperature for hot water sanitization. PIC provided a temperature measuring device that reached a maximum of 157 degrees f surface temperature. PIC will contact Ecolab and use the three compartment sink to sanitize until the dish machine is repaired. A box of dirty muffin pans was observed stored in the kitchen area. PIC advised the muffin pans were being shipped to corporate.

511-6-1.05(6)(l) - Mechanical Warewashing, Hot Water Sanitization Temperatures(P) (l) Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures.

1. Except as specified in paragraph 2 of this subsection, in a mechanical operation, the temperature of the fresh hot water sanitizing rinse as it enters the manifold may not be more than 194ºF (90ºC), or less than: Pf

(i) For a stationary rack, single temperature machine, 165ºF (74ºC); Pf or

(ii) For all other machines, 180ºF (82ºC). Pf

2. The maximum temperatures specified under paragraph 1 of this subsection, do not apply to the high pressure and temperature systems with wand-type, hand-held, spraying devices used for the in-place cleaning and sanitizing of equipment such as meat saws

Observed several of the thermometers in the reach in cooler filled with water and not working properly. CA- PIC will replace thermometers, remove from the original packaging and place in the warmest part of the cooler.

511-6-1.05(2)(x) - TMD, Located in Refrigerators/ Hot Holding (Pf, C) (x) Temperature Measuring Devices.

1. In a mechanically refrigerated or hot food storage unit, the sensor of a temperature measuring device shall be located to measure the air temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot food storage unit.

2. Except as specified in paragraph 3 of this subsection, cold or hot holding equipment used for time/temperature control for safety food shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display.

3. The requirement in paragraph 2 of this subsection does not apply to equipment for which the placement of a temperature measuring device is not a practical means for measuring the ambient air surrounding the food because of the design, type, and use of the equipment such as insulated food transport containers and salad bars.

4. Temperature measuring devices shall be designed to be easily readable.

5. Food temperature measuring devices and water temperature measuring devices on warewashing machines shall have a numerical scale, printed record, or digital readout in increments no greater than 1ºC or 2ºF in the intended range of use. Pf

Observed several pans of cinnamon rolls cooling without overhead protection near a leaking AC vent. Also observed several food items uncovered in the reach in freezer. PIC corrected on site by covering items in the freezer and removing the cinnamon rolls.

Observed several employees in the kitchen without the proper hair and beard restraints. Employees wearing fingernail polish and false nails must wear gloves at all times. 511-6-1.03(5)(i) - Hair Restraints (C) (i) Hair Restraints.

1. Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch.

2. This does not apply to employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food, clean utensils and linens and unwrapped single-service and single-use articles. 511-6-1.03(5)(f) - Fingernails (Pf) (f) Fingernails. Employees shall keep their fingernails clean and trimmed to no longer than the tips of the fingers. Pf Unless wearing gloves in good repair, a food employee may not wear fingernail polish or artificial fingernails when working with exposed food. Pf

Observed wiping cloth bucket sink and surface sanitizer at 0 ppm. CA- The PIC removed and remade wiping cloth bucket sanitizer.

Observed water leaking from the bottom of the third compartment in the three compartment sink. CA- PIC will only use the first two compartments to sanitize dishes. A completed work order will be sent to robert.lewis1@dph.ga.gov by 6/15/25. Also observed condensation leaks in three of the reach in coolers. Please have the coolers serviced and forward a copy of the service report to our office by 6/15/25. Violation Code Reference 511-6-1.06(2)(r) - System Maintained in Good Repair (P, C) (r) System Maintained in Good Repair. A plumbing system shall be repaired according to law; P and maintained in good repair.

Observed baseboard missing in the walk in freezer. The concrete floors must be repaired and resealed by 7/12/25. Ceiling and ceiling grid in the dish room contained a mold like substance. Ceiling must be cleaned by 6/15/25

Observed several vents throughout the kitchen with condensation build up. Please have the HVAC system checked. Do not store or transport food below areas leaking condensation. Mechanical system must be inspected and repaired. Storage room light missing. Exhaust duct in the storage room contained excessive dust build up. Exhaust must be cleaned and the vent cover must be replaced to prevent contamination of single use cups being stored in the dry storage area.

511-6-1.07(2)(j) - Heating, Ventilation, Air Conditioning, System Vents, designed to prevent contamination (C) (j) Heating, Ventilating, Air Conditioning, System Vents. Heating, ventilating, and air conditioning systems shall be designed and installed so that make-up air intake and exhaust vents do not cause contamination of food, food-contact surfaces, equipment, or utensils.

511-6-1.07(3)(g) - Mechanical Ventilation, sufficient capacity to prevent buildup of heat, steam, smoke, fumes & odors (C) (g) Mechanical Ventilation. If necessary to keep rooms free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke, and fumes, mechanical ventilation of sufficient capacity shall be provided.

Observed plates and bowls not properly inverted on the preparation line resulting in several clean plates and bowls that were dirty. CA- PIC corrected on site. Clean linen was observed store on the floor in the linen closet. Clean linen must be stored 6 inches above the floor. PIC corrected on site.

511-6-1.05(10)(e)1,2,4 - Equipment, Utensil, Linens, stored 6" off floor in clean, dry location (C) (e) Equipment, Utensils, Linens, and Single-Service and Single-Use Articles.

1. Except as specified in paragraph 4 of this subsection, cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored:

(i) In a clean, dry location;

(ii) Where they are not exposed to splash, dust, or other contamination; and

(iii) At least 6 inches (15 centimeters) above the floor. 2. 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. 4. Items that are kept in closed packages may be stored less than 6 inches (15 centimeters) above the floor on dollies, pallets, racks, and skids that are designed as specified under subsection (2)(hh) of this Rule.

Observed vent covers in the walk in cooler contained excessive build up. The shelves in the walk in cooler also contained excessive build up and rust. The vents and shelves must be cleaned by 6/15/25.

Observed several items that had excessive food debris that were "cleaned" dishes (Coffee Mugs, bowls, plates, and small bowls). Please take care when cleaning dishes ensuring that dishes are properly cleaned and sanitized for customer use.

Dishes were removed and placed in dishwasher. (COS)

Bowls must be inverted on the food preparation line to prevent contamination. PIC will invert or place a top plate inverted on the storage line.

Observed a knife that was improperly wedged between equipment in the food preparation area. 511-6-1.04(4)(k) - In-Use Utensils, Between-Use Storage (C) (k)Storage of In-Use Utensils. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored:

1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container;

2.In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon;

3.On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified under DPH Rule 511-6-1-.05(7)(b) and (8)(a);

4.In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes;

5. In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not time/temperature control for safety food; or

Observed clean dishes stacked while wet in the storage area. PIC will allow to air dry prior to stacking. 511-6-1.05(10)(a) - Equipment & Utensils, Air-Drying Required (C) (10) Protection of Clean Items.

(a) Equipment and Utensils, Air-Drying Required. After cleaning and sanitizing, equipment and utensils:

1. Shall be air-dried or used after adequate draining before contact with food; and

2. May not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry.

511-6-1.05(2)(h) - Nonfood-Contact Surfaces (C)

(h) Nonfood-contact Surfaces. Nonfood-contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed a wheel missing on the bottom of the make table in the food preparation area.

Observed build up and rust on storage room shelves. PIC will have all shelves cleaned by 12/12/24. 511-6-1.05(7)(a)2,3 - Equipment, Food/Nonfood-Contact Surfaces, and Utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (C) 2. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations.

3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

511-6-1.07(5)(h) - Cleaning Plumbing Fixtures- Handsinks, Urinals & Toilets (C) (h) Cleaning of Plumbing Fixtures. Plumbing fixtures such as handwashing sinks, toilets, and urinals shall be cleaned as often as necessary to keep them clean and maintained. Hand sink separating in the ladies restroom. PIC will repair the hand sink by 12/13/24.

Observed Ceiling tile missing in the storage area. PIC will replace the missing ceiling tile by 12/12/24

511-6-1.07(2)(a) - Floor, Walls, & Ceilings, Cleanability (C) (2) Design, Construction, and Installation.

(a) Floors, Walls, and Ceilings, Cleanability. Except as specified under subsection (2)(d) of this Rule and except for antislip floor coverings or applications that may be used for safety reasons, floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.

Observed several vents throughout the kitchen with the build up of dust and mold. Please have vents cleaned or replaced to prevent contamination of food. 511-6-1.07(2)(j) - Heating, Ventilation, Air Conditioning, System Vents, designed to prevent contamination (C) (j) Heating, Ventilating, Air Conditioning, System Vents. Heating, ventilating, and air conditioning systems shall be designed and installed so that make-up air intake and exhaust vents do not cause contamination of food, food-contact surfaces, equipment, or utensils.

11A. Observed food being cooled by nonapproved method.The manager uncovered the product.

12C. Observed wet wiping cloths not stored in sanitizing solution between uses.

13A. Most recent food service inspection report not posted or displayed for public view.

6-1B.Observed TCS food products being hot held at a temperature less than 135 degrees Fahrenheit .The manager reheated all product to the proper temperature.

10D.Observed bulk food container with no label to identify product by common name.

Observed several items that had excessive food debris that were "cleaned" dishes (bowls, plates, and small bowls). Also observed mold on the dispensers of juices (Orange juice, strawberry lemonade, lemonade, and peach tea. Also, the ice scoop holder had black mold at the bottom. Please take care when cleaning dishes ensuring that dishes are properly cleaned for customer use. Also, please carefully clean drink dispensers nightly.

Dishes were removed and placed in dishwasher. (COS)

Observed several employees in the kitchen without the proper hair restraints. Manager gave the employees the hair restraints to use. (COS)

Observed reach in cooler with water nesting on the bottom. Please wipe clean and have system serviced.

Observed excessive build up on grease receptacle outside in fenced area. Please contact vendor to have cleaned.

Observed several vents throughout the kitchen with the build up of dust and mold. Please have vents cleaned to prevent contamination of food.

Observed employee phone and purse on top of the dishwasher. Manger told the employee to move the items. (COS)