Cracker Barrel #547

Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee phone on biscuit prep. Operator moved to correct area. Corrected On-Site

Basic – Equipment and utensils not properly air-dried – wet nesting. Observed containers on drying rack wet nesting.

Basic – Floor soiled/has accumulation of debris. Floor under equipment on cook line in kitchen soiled with debris. Wall on cook line in kitchen soiled with debris.

Basic – Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on cook line above reach in cooler soiled. Microwave above reach in cooler on cook line soiled. Repeat Violation

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach in cooler under microwave on cook line soiled. Gaskets under Beverage Air cooler on cook line soiled. Gaskets on reach in cooler on make line under microwave soiled. Flav-R-Savor machine exterior soiled with debris at end of cook line. Hood filter above grill station on cook line soiled on both ends of cook line. Repeat Violation

Basic – Working containers of food removed from original container not identified by common name. Sugar bin on cook line not labeled. Operator labeled at time of inspection. Corrected On-Site

High Priority – Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touch face and proceed to touch clean plate with out hand washing. Operator discussed proper handwashing with employee. Corrective Action Taken

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw Chicken (45F – Cold Holding) raw chicken drawer observed to be opening frequently due to heavy cooking at time of inspection.

Intermediate – Employee washed hands in a sink other than an approved handwash sink. Observed employee wash hands in 2 compartment sink next to biscuit prep area. Discussed with operator proper hand washing technique. Corrective Action Taken

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. Interior of HCC – 900 Smart Hold soiled with debris.