Tennessee Department of Health
710 James Robertson Parkway Nashville, TN 37243 | Visit Official Website

Cracker Barrel #29

1460 N. Mack Smith Rd. East Ridge, TN 37412

Food Service Establishment Inspection | Routine

July 27, 2022 | View Original Inspection PDF
Score & Grade: 89 Grade:
Observations & Corrective Actions

8: 1200-23-01-.06(3)(a) No paper towels provided at handsink on cookline. Provide adequate soap and paper towels to encourage proper and convenient handwashing.

20: 1200-23-01-.03(5)(a)6. Various TCS foods in low boy (1) and low boy unit (2) on cookline holding between 52-62*F. Must be maintained at 41*F or below. Products were discarded at time of inspection (~15lbs). Ice bath set-up at time of inspection by PIC to maintain product temperature until repairs could be made to units. Maintenance (REMCO) was on site at time of inspection and will repair or service units. Advised PIC to monitor temperatures and ice baths to hold TCS foods at 41*F or below. Some additional products (non-TCS) were moved to other working cooler units at time of inspection.

22: 1200-23-01-.03(5)(a)9.(i)(I) Whole shelled eggs held under time control sitting out at room temperature and not properly time stamped when removed from refrigeration. Items under time control must be time stamped when removed from refrigeration.

37: 1200-23-01-.03(3)(b)1. Food products stored on floor in walk in freezer unit. Must be 6” off floor.

47: 1200-23-01-.04(6)(a)1.(iii) Build up of food debris noted on exterior surfaces of equipment in bakery/prep areas.

52: 1200-23-01-.05(5) Waste receptacles dirty/not maintained.

53: 1200-23-01-.06(5)(a) Floors dirty behind/underneath equipment on cookline and in prep area. Walls/ceilings dirty in biscuit make area. Floors in poor repair around can wash/mop sink. Ceiling dirty in dishwashing area.

Additional Comments

No comments

Observations
(1) Supervision
IN
1 Person in charge present, demonstrates knowledge, and performs duties
Compliant
Observations
(2-3) Employee Health
IN
2 Management awareness, policy present
Compliant
Observations
IN
3 Proper use of reporting, restriction & exclusion
Compliant
Observations
(4-5) Good Hygienic Practices
IN
4 Proper eating, tasting, drinking, or tobacco use
Compliant
Observations
IN
5 No discharge from eyes, nose, and mouth
Compliant
Observations
(6-7)Preventing Contamination by Hands
IN
6 Hands clean and properly washed
Compliant
Observations
IN
7 No bare hand contact with ready-to-eat foods or approved alternate method properly followed
Compliant
Observations
(8) Preventing Contamination by Hands (2)
OUT
8 Handwashing sinks properly supplied and adequate
Observations
(9-12) Approved Source
IN
9 Food obtained from an approved source
Compliant
Observations
NO
10 Food received at proper temperature
Compliant
Observations
IN
11 Food in good condition, safe, and unadulterated
Compliant
Observations
NA
12 Required records available: shell stock tags, parasite destruction
Compliant
Observations
(13) Protection from Contamination
IN
13 Food separated and protected
Compliant
Observations
(14) Protection from Contamination (2)
IN
14 Food-contact surfaces: cleaned and sanitized
Compliant
Observations
(15) Protection from Contamination (3)
IN
15 Proper disposition of unsafe food, returned food not reserved
Compliant
Observations
(16-17) Cooking and Reheating of Time/Temperature Control For Safety (TCS) Foods (16-17)
IN
16 Proper cooking time and temperatures
Compliant
Observations
NO
17 Proper reheating procedures for hot holding
Compliant
Observations
(18-22) Cooling and Holding, Date Marking, and Time as a Public Health Control
NO
18 Proper cooling time and temperature
Compliant
Observations
IN
19 Proper hot holding temperatures
Compliant
Observations
OUT
20 Proper cold holding temperatures
Observations
IN
21 Proper date marking and disposition
Compliant
Observations
OUT
22 Time as a public health control: procedures and records
Observations
(23) Consumer Advisory
IN
23 Consumer advisory provided for raw and undercooked food
Compliant
Observations
(24) Highly Susceptible Populations
NA
24 Pasteurized foods used; prohibited foods not offered
Compliant
Observations
(25-26) Chemicals
NA
25 Food additives: approved and properly used
Compliant
Observations
IN
26 Toxic substances properly identified, stored, used
Compliant
Observations
(27) Conformance with Approved Procedures
NA
27 Compliance with variance, specialized process, and HACCP plan
Compliant
Observations
(37) Prevention of Food Contamination (2)
OUT
37 Contamination prevented during food preparation, storage and display
Observations
(47) Utensils and Equipment (3)
OUT
47 Nonfood-contact surfaces clean
Observations
(52) Physical Facilities (5)
OUT
52 Garbage/refuse properly disposed; facilities maintained
Observations
(53) Physical Facilities (6)
OUT
53 Physical facilities installed, maintained, and clean
Observations
Non-Smokers Protection Act
Yes
57 Compliance with TN Non-Smoker Protection Act
Compliant
Observations
No
58 Tobacco products offered for sale
Compliant