Cracker Barrel in McDonough receives a 60% on their recent health inspection

Cracker Barrel, located at 1124 Hwy. 20 / 81 West in McDonough, received a score of 60 points out of a possible 100 points during their 06/12/2025 inspection by the Georgia Department of Public Health.

The violations noted by the inspector were:

Violation #1:
2-1C – no bare hand contact with ready-to-eat foods or approved alternate method properly followed
511-6-1.04(4)(a)1,2,3,4(i) – preventing contamination from hands (p), (pf), (c)
Points: 9
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed a cook handling ready to eat TCS foods (Cheese) with her bare hands. CA- PIC will coach all team members on not touching ready to eat foods with their bare hands. 511-6-1.04(4)(a)1,2,3,4(i) – Preventing Contamination from Hands (P), (Pf), (C) (4) Protection From Contamination After Receiving. (a) Preventing Contamination from Hands. 1. Food employees shall wash their hands as specified under DPH Rule 511-6-1-.03(5). 2. Except when washing fruits and vegetables or as specified under subsection (a)4, 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. P 3. Food employees shall minimize bare hand and arm contact with exposed food that is not in a ready- to-eat form. Pf 4. Paragraph (a)2. of this subsection does not apply to a food employee that contacts exposed, ready-to eat food with bare hands at the time the ready-to-eat food is being added as an ingredient to a food that: (i) contains a raw animal food and is to be cooked in the food service establishment to heat all parts of the food to at least the minimum time/temperatures specified in DPH Rule 511-6-1-.04(5)(a)1 and 2 and DPH Rule 511-6-1-.04(5)(b); P

Violation #2:
2-2B – proper eating, tasting, drinking, or tobacco use
Points: 4
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed an employee drink cup with a lid and straw stored above the grill and fryers on the hot line.

Violation #3:
4-2B – food-contact surfaces: cleaned & sanitized
511-6-1.05(6)(l) – mechanical warewashing, hot water sanitization temperatures(p)
Points: 4
Corrected during inspection?: No
Repeat: Yes
Inspector Notes: Observed the dishwasher did not meet the required minimum temperature for hot water sanitization. PIC provided a temperature measuring device that reached a maximum of 157 degrees f surface temperature. PIC will contact Ecolab and use the three compartment sink to sanitize until the dish machine is repaired. A box of dirty muffin pans was observed stored in the kitchen area. PIC advised the muffin pans were being shipped to corporate. 511-6-1.05(6)(l) – Mechanical Warewashing, Hot Water Sanitization Temperatures(P) (l) Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures. 1. Except as specified in paragraph 2 of this subsection, in a mechanical operation, the temperature of the fresh hot water sanitizing rinse as it enters the manifold may not be more than 194ºF (90ºC), or less than: Pf (i) For a stationary rack, single temperature machine, 165ºF (74ºC); Pf or (ii) For all other machines, 180ºF (82ºC). Pf 2. The maximum temperatures specified under paragraph 1 of this subsection, do not apply to the high pressure and temperature systems with wand-type, hand-held, spraying devices used for the in-place cleaning and sanitizing of equipment such as meat saws

Violation #4:
6-1A – proper cold holding temperatures
511-6-1.04(6)(f) – time/temperature control for safety; cold holding (p)
Points: 9
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed several TCS food items being stored above 41 degrees F. CA-PIC discarded all TCS foods that did not meet temperature requirements. 511-6-1.04(6)(f) – Time/Temperature Control for Safety; Cold Holding (P) (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P

Violation #5:
11D – thermometers provided and accurate
511-6-1.05(2)(x) – tmd, located in refrigerators/ hot holding (pf, c)
Points: 3
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed several of the thermometers in the reach in cooler filled with water and not working properly. CA- PIC will replace thermometers, remove from the original packaging and place in the warmest part of the cooler. 511-6-1.05(2)(x) – TMD, Located in Refrigerators/ Hot Holding (Pf, C) (x) Temperature Measuring Devices. 1. In a mechanically refrigerated or hot food storage unit, the sensor of a temperature measuring device shall be located to measure the air temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot food storage unit. 2. Except as specified in paragraph 3 of this subsection, cold or hot holding equipment used for time/temperature control for safety food shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device’s temperature display. 3. The requirement in paragraph 2 of this subsection does not apply to equipment for which the placement of a temperature measuring device is not a practical means for measuring the ambient air surrounding the food because of the design, type, and use of the equipment such as insulated food transport containers and salad bars. 4. Temperature measuring devices shall be designed to be easily readable. 5. Food temperature measuring devices and water temperature measuring devices on warewashing machines shall have a numerical scale, printed record, or digital readout in increments no greater than 1ºC or 2ºF in the intended range of use. Pf

Violation #6:
12A – contamination prevented during food preparation, storage, display
511-6-1.04(4)(t) – food preparation (c)
Points: 3
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed several pans of cinnamon rolls cooling without overhead protection near a leaking AC vent. Also observed several food items uncovered in the reach in freezer. PIC corrected on site by covering items in the freezer and removing the cinnamon rolls.

Violation #7:
12B – personal cleanliness
511-6-1.03(5)(f) – fingernails (pf)
Points: 3
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed several employees in the kitchen without the proper hair and beard restraints. Employees wearing fingernail polish and false nails must wear gloves at all times. 511-6-1.03(5)(i) – Hair Restraints (C) (i) Hair Restraints. 1. Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch. 2. This does not apply to employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food, clean utensils and linens and unwrapped single-service and single-use articles. 511-6-1.03(5)(f) – Fingernails (Pf) (f) Fingernails. Employees shall keep their fingernails clean and trimmed to no longer than the tips of the fingers. Pf Unless wearing gloves in good repair, a food employee may not wear fingernail polish or artificial fingernails when working with exposed food. Pf

Violation #8:
12C – wiping cloths: properly used and stored
511-6-1.04(4)(m) – wiping cloths, use limitation (c)
Points: 3
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed wiping cloth bucket sink and surface sanitizer at 0 ppm. CA- The PIC removed and remade wiping cloth bucket sanitizer.

Violation #9:
14B – utensils, equipment and linens: properly stored, dried, handled
511-6-1.05(10)(e)1,2,4 – equipment, utensil, linens, stored 6″ off floor in clean, dry location (c)
Points: 1
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed plates and bowls not properly inverted on the preparation line resulting in several clean plates and bowls that were dirty. CA- PIC corrected on site. Clean linen was observed store on the floor in the linen closet. Clean linen must be stored 6 inches above the floor. PIC corrected on site. 511-6-1.05(10)(e)1,2,4 – Equipment, Utensil, Linens, stored 6″ off floor in clean, dry location (C) (e) Equipment, Utensils, Linens, and Single-Service and Single-Use Articles. 1. Except as specified in paragraph 4 of this subsection, cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored: (i) In a clean, dry location; (ii) Where they are not exposed to splash, dust, or other contamination; and (iii) At least 6 inches (15 centimeters) above the floor. 2. Clean equipment and utensils shall be stored as specified under paragraph 1 of this subsection and shall be stored: (i) In a self-draining position that allows air drying; and (ii) Covered or inverted. 4. Items that are kept in closed packages may be stored less than 6 inches (15 centimeters) above the floor on dollies, pallets, racks, and skids that are designed as specified under subsection (2)(hh) of this Rule.

Violation #10:
15C – nonfood-contact surfaces clean
Points: 1
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed vent covers in the walk in cooler contained excessive build up. The shelves in the walk in cooler also contained excessive build up and rust. The vents and shelves must be cleaned by 6/15/25.

Violation #11:
16B – plumbing installed; proper backflow devices
511-6-1.06(2)(r) – system maintained in good repair (p, c)
Points: 2
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed water leaking from the bottom of the third compartment in the three compartment sink. CA- PIC will only use the first two compartments to sanitized dishes. A completed work order will be sent to robert.lewis1@dph.ga.gov by 6/15/25. Also observed condensation leaks in three of the reach in coolers. Please have the coolers serviced and forward a copy of the service report to our office by 6/15/25. Violation Code Reference 511-6-1.06(2)(r) – System Maintained in Good Repair (P, C) (r) System Maintained in Good Repair. A plumbing system shall be repaired according to law; P and maintained in good repair.

Violation #12:
17C – physical facilities installed, maintained, and clean
511-6-1.07(5)(a),(b) – good repair, physical facilities maintained; cleaning, frequency & restrictions, cleaned often enough to keep them clean (c)
Points: 1
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed baseboard missing in the walk in freezer. The concrete floors must be repaired and resealed by 7/12/25. Ceiling and ceiling grid in the dish room contained a mold like substance. Ceiling must be cleaned by 6/15/25

Violation #13:
17D – adequate ventilation and lighting; designated areas used
511-6-1.07(3)(g) – mechanical ventilation, sufficient capacity to prevent buildup of heat, steam, smoke, fumes & odors (c)
Points: 1
Corrected during inspection?: No
Repeat: Yes
Inspector Notes: Observed several vents throughout the kitchen with condensation build up. Please have the HVAC system. Do not store or transport food below areas leaking condensation. Mechanical system must be inspected and repaired. Storage room light missing. Exhaust duct in the storage room contained excessive dust build up. Exhaust must be cleaned and the vent cover must be replaced to prevent contamination of single use cups being stored in the dry storage area. 511-6-1.07(2)(j) – Heating, Ventilation, Air Conditioning, System Vents, designed to prevent contamination (C) (j) Heating, Ventilating, Air Conditioning, System Vents. Heating, ventilating, and air conditioning systems shall be designed and installed so that make-up air intake and exhaust vents do not cause contamination of food, food-contact surfaces, equipment, or utensils. 511-6-1.07(3)(g) – Mechanical Ventilation, sufficient capacity to prevent buildup of heat, steam, smoke, fumes & odors (C) (g) Mechanical Ventilation. If necessary to keep rooms free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke, and fumes, mechanical ventilation of sufficient capacity shall be provided.

Additional remarks:
A plan of action must be emailed to robert.lewis1@dph.ga.gov by 6/16/25. A follow up inspection will be conducted on 6/23/24. A reinspection fee of $100.00 must be paid to the Henry County Environmental Health office prior to the reinspection.
The inspection was conducted with Sabrina Young (EHS III)

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