Inspection Atlas
Georgia Inspection Scores
Locality
GAFL
Perry, Houston County

Cracker Barrel #98

101 LECT DR PERRY, GA 31069

Food
Latest score
96
Apr 14, 2026
City
Perry
County
Houston
Inspections
8

Score history

Inspection scores over time for this facility.

Inspection history

Georgia inspection history is score-based, with violations grouped under each recorded inspection.

Apr 14, 2026

Routine

Score: 961 violation
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4-2B - food-contact surfaces: cleaned & sanitized

Regulation: 511-6-1.05(6)(l) - mechanical warewashing, hot water sanitization temperatures(p)

4 ptsCorrected: NoRepeat: No

Observed the hot water sanitizing ware-washing unit not properly sanitizing utensils with a surface temperature of 154.3F. Hot water mechanical operations by being cycled through equipment that is set up as specified under subsections (6)(e), (l), and (m) of this Rule and achieving a utensil surface temperature of 160ºF (71ºC) as measured by an irreversible registering temperature indicator. Have the ware-washing unit serviced, and utilize a three-compartment sink to wash, rinse, and sanitize utensils.

Nov 10, 2025

Routine

Score: 1000 violations
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No violations recorded for this inspection.

Jun 30, 2025

Routine

Score: 1000 violations
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No violations recorded for this inspection.

Feb 25, 2025

Routine

Score: 1000 violations
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No violations recorded for this inspection.

Oct 29, 2024

Routine

Score: 902 violations
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6-1B - proper hot holding temperatures

Regulation: 511-6-1.04(6)(f) - time/temperature control for safety; hot holding (p)

9 ptsCorrected: YesRepeat: No

Observed brown gravy (128 F) inside of the warmer cabinet below 135 F. Told the gravy was inside of the warmer cabinet since the Person In Charge (PIC) arrived this morning. All hot hold Time/Temperature Control for Safety (TCS) foods must be 135 F or above. Corrected On Site (COS): Gravy discarded.

14B - utensils, equipment and linens: properly stored, dried, handled

Regulation: 511-6-1.05(10)(a) - equipment & utensils, air-drying required (c)

1 ptsCorrected: NoRepeat: No

Observed several stainless steel and other food grade containers wet stacked. After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining before contact with food. Unstack wet dishes and move to dish area to be re-washed, re-rinsed and re-sanitized.

Jun 4, 2024

Routine

Score: 1000 violations
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No violations recorded for this inspection.

Jan 31, 2024

Routine

Score: 1000 violations
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No violations recorded for this inspection.

Aug 22, 2023

Routine

Score: 872 violations
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6-1A - proper cold holding temperatures

Regulation: 511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)

9 ptsCorrected: YesRepeat: No

Observed time/temperature control for safety foods holding above 41°F inside the prep top cooler in the waiter's area: Sour Cream 49°F, Butter 54°F and Coleslaw 50°F. Ambient air temperature of the unit is 51°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 or below. Food discarded.

4-2B - food-contact surfaces: cleaned & sanitized

Regulation: 511-6-1.05(8)(b) - hot water and chemical-methods(p)

4 ptsCorrected: NoRepeat: No

Observed the hot water sanitizing ware-washing unit not properly sanitizing utensils with a surface temperature of 155.6F and 151F respectfully. Hot water mechanical operations by being cycled through equipment that is set up as specified under subsections (6)(e), (l), and (m) of this Rule and achieving a utensil surface temperature of 160ºF (71ºC) as measured by an irreversible registering temperature indicator. Have ware-washing unit serviced, utilize three compartment sink to wash, rinse and sanitize utensils.