Cracker Barrel Old Country Store

"Observed employee crack raw eggs, then proceed to handle ready-to-eat fried food from fryer without washing their hands first in main kitchen. Observed employee touch raw sausage, then proceeded to make pancakes and touch clean plates without washing their hands in kitchen. C/A: Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and: (I) After handling soiled equipment or utensils; (II) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; (III) When switching between working with raw food and working with ready-to-eat food; (IV) Before donning gloves to initiate a task that involves working with food; (V) After engaging in other activities that contaminate the hands COS: PIC instructed employees to wash their hands. | Observed employees touching RTE sausage and flicking a piece of bacon to reposition on plate with bare hands in main kitchen. C/A: 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. COS: PIC educated employees on bare hand contact restrictions."

"OBSERVED SEVERAL FOOD CONTACT SURFACES OF PANS STORED AS CLEAN AND READY TO USE SOILED WITH FOOD DEBRIS IN MAIN KITCHEN C/A: ALL FOOD CONTACT SURFACES SHALL BE CLEAN AND READY TO USE COS: PIC PLACED EQUIPMENT IN WAREWASHING AREA TO BE WASHED, RINSED AND SANITIZED | OBSERVED CHEESE SAUCE AND HOLLANDAISE SAUCE HOT HOLDING BELOW 135F IN STEAM TABLE IN MAIN KITCHEN C/A: ALL TCS FOODS HOT HOLDING SHALL BE MAINTAINED AT 135F OR ABOVE COS: FOOD DISCARDED"

"NO HAND DRYING PROVISIONS PROVIDED AT HAND SINKS IN KITCHEN C/A: A HAND SINK SHALL ALWAYS HAVE HAND DRYING PROVISIONS PROVIDED FOR USE COS: PAPER TOWELS PROVIDED | Documentation of a variance request/approval for Chapter 511-6-1 has not been provided to the Department (GA DPH) for AMPI WHIPPED BUTTER TUBS C/A: DOCUMENTATION FOR A REQUEST OF ALL FOODS A FACILITY WANTS THE GA DEPT TO CONSIDER NON-TCS MUST BE SUBMITTED AND APPROVED BY THE DEPARTMENT AND HELD ON FILE FOR THE FACILITY"

"OBSERVED EMPLOYEE HANDLE RAW SAUSAGE, PLACE ON GRILL AND PROCEED TO TOUCH CLEAN EQUIPMENT. C/A: Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and: (I) After handling soiled equipment or utensils; (II) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; (III) When switching between working with raw food and working with ready-to-eat food; (IV) Before donning gloves to initiate a task that involves working with food; (V) After engaging in other activities that contaminate the hands COS: PIC INSTRUCTED EMPLOYEE TO WASH HANDS; UTENSILS REPLACED | PIC NOT ABLE TO VERIFY THAT ALL FOOD SERVICE EMPLOYEES ARE MADE AWARE OF THEIR RESPONSIBILITY TO REPORT THEIR HEALTH AS IT RELATES TO SYMPTOMS/ILLNESSES TRANSMISSIBLE VIA FOOD. EHS ASKED FOR EMPLOYEE HEALTH AGREEMENTS FOR 3 COOKS PRESENT, PIC WAS ONLY ABLE TO VERIFY 1 C/A: PIC SHALL BE ABLE TO VERIFY THAT ALL FOOD SERVICE EMPLOYEES ARE MADE AWARE OF THEIR RESPONSIBILITY TO REPORT THEIR HEALTH AS IT RELATES TO SYMPTOMS/ILLNESSES TRANSMISSIBLE VIA FOOD. EHS WILL FOLLOW UP BY 3/1/2024"