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

11/20/2024

Final Score @ Grade

General Comments

Facility is utilizing a refrigerated truck during the holiday period which will be onsite through the Christmas season. EHS recommended to PIC, Brittany, to minimize traffic in and out of the refrigerated truck and keep truck locked throughout the day and night to ensure security. PIC stated truck is currently kept unlocked throughout the day and only locked in the evening, approximately after 6pm. EHS also recommended to PIC to record ambient air temperature and a few food items inside the truck at least twice per day to ensure proper temperature is being maintained.

Violations

CDI=Corrected During Inspection

R=Repeat Violation

VR=Verification Required

Violation Item	Demerits	Violation Description	CDI	R	VR	Comments
6	0	Proper eating, tasting, drinking or tobacco use	Yes	No	No	2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed employee beverage being stored on prep counter. CDI: Employee removed beverage.
15	0	Food separated & protected	Yes	No	No	3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed boxes of unwashed produce being stored on shelf in WIC above a sheet tray of ready to eat sweet potatoes. CDI: PIC re-arranged items to proper storage order.
16	1.50	Food-contact surfaces: cleaned & sanitized	Yes	Yes	No	4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed several plates being stored on shelf below prep coolers on serving line with build up and three containers and a spatula with build up being stored as clean on clean storage shelf and rack. CDI: All items were returned to be W/R/S. REPEAT.
24	1.50	Time as a Public Health Control; procedures & records	Yes	No	No	3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed two cartons of raw shell eggs at cook line and a large bowl of biscuit batter on prep counter both being held on TPHC without a time marked to indicate when 4 hour period has elapsed. CDI: PIC stated biscuit batter had been prepared one hour prior and eggs were placed on counter 30 minutes prior and marked both items with labels indicating 4 hour time period.
39	0	Contamination prevented during food preparation, storage & display	No	No	No	3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of margarine being stored on floor in two separate areas in kitchen. Store food at least 6 inches above the floor.
43	0	In-use utensils: properly stored	Yes	No	No	3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed a spatula being stored on a sheet tray containing cobbler squares in which handle was resting on cobbler and a scoop being held in a large container of dry pinto beans in which handle was resting on beans. CDI: PIC voluntarily discarded cobbler and removed scoop from container of pinto beans.
44	1	Utensils, equipment & linens: properly stored, dried & handled	No	Yes	No	4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several containers being stacked wet nested on clean storage shelf. Allow containers to air dry before stacking within each other. REPEAT.
47	0	Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used	Yes	Yes	No	4-501.11 Maintain equipment in good repair. Observed broken handles on grill drawer coolers on left side of cook line. Replace broken handles. REPEAT. Points not escalated due to facility improvement since previous inspection in which facility replaced broken coolers.
49	1	Non-food contact surfaces clean	Yes	Yes	No	4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed build up on inside surfaces and in between gaskets of grill drawers on left side of cook line. Clean as needed. REPEAT.
56	0	Meets ventilation & lighting requirements; designated areas used	Yes	No	No	6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee cell phone and speaker being held on prep counter amongst food items. CDI: Employee relocated items to a designated area.