CRACKER BARREL OLD COUNTRY STORE

4-2B: .05(7)(b)Observed stacks of clean pans with old food debris on food contact surfaces. Observed clean utensils stored in white tub with old food debris. Pans shall be stored clean. Utensils shall be stored on a clean surface. THE FOOD SERVICE PERMIT WILL BE SUSPENDED IF THIS CODE PROVISION IS MARKED OUT OF COMPLIANCE ON THE NEXT ROUTINE HEALTH INSPECTION. Corrective Actions: The person in charge had an employee remove dirty pans and white tubs.

12B: .03(5)(g)Observed two employees wearing jewelry (watch and bracelet) while working with food. Only a plain band ring may be worn while working with food. Corrective Actions: The person in charge had the employees remove their jewelry.

15B: .05(6)(j)High heat conveyor dish machine reached 138F after several attempts. The temperature of the wash solution in spray type warewashers that use hot water to sanitize may not be less than: For a single tank, conveyor, dual temperature machine, 160°F (71°C). Corrective Actions: Ecolab tech arrived at the end of the inspection. The tech reset a "trip sensor". The dish machine reached 168F. (Note: this was hand written on the report).

4-2B: .05(7)(a)1Observed stacks of clean pans with old stickers and sticker residue on the nonfood contact surface. Food contact surfaces shall be clean to sight and touch. Corrective Actions: The person in charge had an employee remove pans with old stickers and sticker residue.

13A: .02(1)(d)Inspection report posted by the host station was not the most current report. The most current report shall be posted at all times. Corrective Actions: The person in charge posted the current report on a clip board by the entry door.

13A: .02(1)(f)(1)The current permit is not posted as required. The most current permit shall be posted at all times. Corrective Actions: The person in charge posted the most current permit during the inspection.

1-2A: .03(1)(a);(b);(c)1,4,5,6,7, 8,9,10,11,12,13,14,15,16The person in charge could not name all of the major food allergens. The person in charge shall be knowledgeable of the major food allergens. Corrective Actions: The person in charge was informed of the major food allergens and provided an allergen poster during the exit interview.

2-1B: .03(5)(c)Observed an employee handle dirty dishes at the dish machine then touch clean dishes. The employee did not wash their hands between touching dirty and clean dishes. Employees shall wash their hands at the proper times. Corrective Actions: The employee was educated on when hand shall be washed. Touched dishes were recleaned.

2-2A: .03(1)(c)2,3,17The person in charge could not name all of the report symptoms and diagnosed diseases. The person in charge shall be knowledgeable of their reporting requirements. Corrective Actions: The person in charge was educated on reportable symptoms and diagnosed diseases and also provided with an employee health reporting guide.

4-2B: .05(7)(b)Observed stacked clean pans with old food debris on the food contact surface. Food contact surfaces shall be clean to sight and touch. Corrective Actions: Dirty pans were removed from the clean stacks.

12B: .03(5)(g)Observed 4 employees that were wearing a watch while working with food. Only a plan ring may be worn while working with food. Corrective Actions: All employees removed their watch.

15C: .05(7)(a)2,3Observed old food debris on shelving inside the walk-in cooler, inside the reach in hot box (next to grill), microwaves, grills, doors of reach in coolers, magnetic knife holder. Non food contact surface of equipment shall be cleaned at a frequency to prevent accumulation of old food.

2-1C: .04(4)(a)1,2,3Observed an employee handle cooked back with their bare hands. Bare hands shall not be used to touch ready to eat foods. Corrective Actions: Food was discarded.

15A: .05(6)(a)Observed leaks inside the walk in cooler. Leaks observed at conduit pipes. Equipment shall be maintained in good repair.