Jefferson County Department of Health

CRACKER BARREL # 301

5040 ACADEMY LN BESSEMER 35022

Deducted	Remarks
4	3-501.17(B) Properly date mark commercially prepared TCS food when opened not to exceed 7 days or the manufacturer’s date limit, whichever occurs first.//Several plastic containers of grab and go cooked food stored without date label in bottom RI cooler.
1	3-501.15 (B) Place cooling food on top shelf of cooler in a protected location (not under the unit or drain lines).//Several pans of food cooling on middle shelf under boxes in WI cooler.
1	3-305.14 Protect unpackaged food from environmental sources of contamination during preparation.// Container of food stored uncovered under shelf with residue in WI cooler.
1	4-601.11(B) Keep food-contact surfaces of cooking equipment (grills, fryers, etc.) and pans free of encrusted grease deposits and other soil accumulations.//Encrusted grease crumbs around crevices of cooking equipment, heating lamp and hot holding unit on serving line. Film buildup on exterior of equipment.//4-601.11(C) Keep nonfood contact surfaces of equipment (interiors of refrigeration units and cooking equipment, exteriors of equipment, storage shelves, etc.) free of an accumulation of dust, dirt, food residue, and other debris.// Residue buildup on cooler shelves in WI cooler and debris in bottom pullout coolers below grill.
1	4-901.11 Allow utensils to air dry before stacking.//Wet stacking.

Deducted	Critical	Remarks
5	Yes	3-301.11(B) Use gloves or utensils to handle ready to eat food (except when washing fruits and vegetables).//Cook staff touched slices of cheese with bare hands to place on orders of hash brown casserole.// Food and entire containers of cheese was voluntarily discarded.
5	Yes	3-304.11 Prevent the contact of food with non-food contact surfaces or with food contact surfaces that are not properly cleaned and sanitized.// Several dirty bowls and plates stored below on serving line and dirty metal pans stored inverted with food debris inside pans on clean dry storage shelf near ovens //Staff removed and properly washed, rinsed and sanitized.
1	No	4-601.11(C) Keep nonfood contact surfaces of equipment (interiors of refrigeration units and cooking equipment, exteriors of equipment, storage shelves, etc.) free of an accumulation of dust, dirt, food residue, and other debris. // Food spills in salad cooler, bottom RI coolers throughout kitchen.//4-602.12 Clean interiors and door seals of microwaves at least every 24 hours.///Food buildup inside of microwaves.
1	No	4-903.11 Store clean equipment and utensils in a clean, dry location where they are not exposed to potential contamination.// Several soiled boxes of glass jars stored in an inoperative bottom RI cooler with standing water for storage. //Manager removed boxes of jars to be properly cleaned and stored in a clean and dry location.// Clean utensils stored in plastic bin with food residue and water.