CRACKER BARREL #523

Observed macaroni and cheese hot held in holding cabinet below 135 degrees F. (see temperature log) Rule: (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 Corrective Action: PIC placed macaroni and cheese in oven and reheated to required temperature. (See temperature log)

Observed blue berries and breaded beef sirloin steak uncovered in under counter reach in freezer. Rule: iv) Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination; Corrective Action: PIC covered food.

Observed sanitizer testing strip at 0ppm concentration. Strip used to test liquid in red bucket in which wiping cloth was held. Rule: 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) Corrective Action: PIC disposed of liquid and replaced with sanitizer at appropriate concentration.

Observed food storage containers on drying rack with stickers on them. Rule: Equipment, food contact surfaces, and utensils shall be clean to sight and touch. Corrective action: PIC removed stickers and placed in dishwashing area to be washed, rinsed and sanitized.

Observed food service employee preparing food in the main kitchen without beard guard. Rule: Employees preparing or handling food shall use effective and clean, nets or restraints to restrain loose hair including beards and mustaches. Corrective Action: Employee put on beard guard.

Observed food containers stacked on top of each other on the rack near the dry storage area that was not air drying properly. 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.

The PIC rearranged containers so that they could properly air dry.

Observed employees' personal energy drinks laying directly on top of food located in the walk-in freezer area, and not placed in a designated area to prevent contamination. Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utensils, linens and single-service and single-use articles cannot occur. The PIC moved energy dinks to a designated area to prevent contamination of food items in the walk-in freezer.