Premises Information


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Name

CRACKER BARREL

Address

9330 E INDEPENDENCE BV

City/State/ZIP

MATTHEWS

28105

Premise Type

1 - Restaurant

County

Mecklenburg

Inspection Date

1/7/2022

Final Score @ Grade

General Comments

While onsite, EHS noted extra portable refrigeration stored in parking lot behind building. This was not submitted to the health department per record review. EHS advised PIC to alert the health department at 980-314-1620 before the addition of refrigeration used for special events/holiday times in order that the refrigeration can be temporarily added as permitted space, inspected to ensure temperature regulation and for food security purposes.

Violations

CDI=Corrected During Inspection

R=Repeat Violation

VR=Verification Required

Violation Item	Demerits	Violation Description	CDI	R	VR	Comments
20	1.50	Proper cooling time & temperatures	Yes	No	No	3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. For more information on proper cooling procedures please visit: http://meck.co/FoodSafety Observed macaroni pasta in walk in cooler cooling from yesterday still above 41F. CDI: Product voluntarily discarded.
22	1.50	Proper cold holding temperatures	Yes	Yes	No	3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cut lettuce held on cold line above 41F. CDI: Product rapidly cooled to 41F in walk in cooler. Observed high mount refrigerator at main cook line holding baked potatoes at 48F. CDI: Potatoes voluntarily discarded. REPEAT VIOLATION Overall facility has good monitoring practices of equipment and food temperatures. Future cold holding violations will result in full point deduction.
23	0	Proper date marking & disposition	Yes	No	No	3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information on date marking please visit: http://meck.co/FoodSafety Observed diced ham in the prep top with no date mark. Observed macaroni in the walk in cooler with no date mark. CDI: Products voluntarily discarded. Overall facility has an excellent date marking system in place.
24	0	Time as a Public Health Control; procedures & records	Yes	No	No	3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P Observed fried onion straws with no time mark. CDI: Time stamp added.
33	1	Proper cooling methods used; adequate equipment for temperature control	Yes	Yes	No	3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information on proper cooling procedures please visit: http://meck.co/FoodSafety Observed macaroni cooling in a deep, covered lexan from yesterday.CDI: Product voluntarily discarded. EHS discussed the facility’s cooling processes for all hot to cold food items. Pasta typically has ice added to shock it. Ensure that pasta is thoroughly cooled before storing in a large container. REPEAT VIOLATION
44	0.50	Utensils, equipment & linens: properly stored, dried & handled	No	Yes	No	4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed some containers being wet stacked. Facility has since purchased additional shelving and wet stacking was minor this inspection. EHS showed PIC other creative ways to stack containers for more air flow. REPEAT VIOLATION Improvement from previous inspection.
45	0	Single-use & single-service articles: properly stored & used	No	No	No	4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed some boxes of paper goods stored on floor of chemical closet. Ensure reorganizing of closet for maximum storage.
47	0	Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used	No	No	No	4-501.11 Maintain equipment in good repair. Observed 2 gaskets on server reach in cooler doors of prep tops that are split.
55	0.50	Physical facilities installed, maintained & clean	No	Yes	No	6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed some floor damage in back line of kitchen. REPEAT VIOLATION 6-501.12 Cleaning, Frequency and Restrictions. Observed debris / soil accumulating on floor in walk in freezer. REPEAT VIOLATION
56	0	Meets ventilation & lighting requirements; designated areas used	No	No	No	6-303.11 Provide required lighting intensity. Observed no light bulbs in only light fixture in supply closet. Replace bulbs.