KRYSTAL RESTAURANTS, LCC

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Raw shell eggs - ambient temperature (57F - Cold Holding). Stored in pan sitting on ice on cook line on right side of grill. Place there approximately 10mins ago as per employee from reach in cooler and pan is above fill line. Employee removed access raw shell eggs and place back in reach in cooler Liquid eggs (52F - Cold Holding), stored in bottom reach in cooler across from grill on cook line. Was recently place back in cooler after sitting out for approximately 10 mins as per employee. Reviewed with manager and decided to place these items on Time/Temperature Control for Safety (Potentially Hazardous) Foods Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand wash sink next to ice machine. Employee provided Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles and vent on cook line and near drive thru area with dust build up Repeat Violation

Basic - Drain cover(s) missing. Under three compartment sink area Repeat Violation

Basic - Equipment in poor repair. Reach in cooler with torn gasket Pat area with stored chicken on cook line Repeat Violation

Basic - Floor soiled/has accumulation of debris. Under cooking equipments Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. In use scoop at 102-109F standing water on cook line next to grits pot Repeat Violation

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of bottom oven on cook line soiled with black build up

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Behind lid of flip top on make table is soiled with old food debris Repeat Violation

Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mop stored in soiled water inside bucket next to mop sink

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. One ceiling tile in kitchen next to ware washing area not smooth

Basic - Ceiling/ceiling tile shows damage or is in disrepair. One ceiling tile in kitchen next to ware washing area with water damage

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vents in kitchen with dust build up

Basic - Drain cover(s) missing. Drain cover under three compartment sink missing Repeat Violation

Basic - Equipment in poor repair. Upright reach in cooler next to drive thru with torn gasket

Basic - Exterior door has a gap at the threshold that opens to the outside. Back kitchen door with gap on right side of door

Basic - Floor soiled/has accumulation of debris. Floor soiled under cooking equipments Repeat Violation

Basic - Floor tiles missing and/or in disrepair. Floor tile on cook line under reach in cooler in disrepair repair

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice build up in bottom of upright reach in freezer next to drive thru area

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. In use utensils on prep table in standing water at 83F. Employee discarded water Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple reach in cooler gaskets soiled with food debris Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Interior reach in cooler make table on cook line soiled with food debris Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over slice cheese in bottom reach in cooler on cook line next to make table. Moved by manager. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Liquid eggs (58 °F - Cold Holding, re-temp 50°F). Stored on cook line next to flat top grill. Place there approximately 10 mins ago after being used. Place back in reach in cooler by employee. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 1. Breakfast sandwich (117 °F - Hot Holding). Stored inside hot holding bin on cook line. Place there approximately 20 mins ago. Drawer slightly open and no water in drawer. Discussed placing items on Time. Paperwork for Time/Temperature Control for Safety (Potentially Hazardous) Foods completed during inspection 2. hash browns (121 °F - Hot Holding). In fryer area, place there approximately 10 mins ago. Manager voluntarily discarded Corrected On-Site Corrected On-Site Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At both hand wash sink in kitchen. Manager provided Corrected On-Site Repeat Violation

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior ice machine shield with black build up. Manager cleaned Corrected On-Site Repeat Violation

Basic - Drain cover(s) missing. Under three compartment sink area Repeat Violation

Basic - Floor soiled/has accumulation of debris. Walk in freezer with floor soiled Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. In use utensils stored in standing water 98°F next to steam pot. Manager discarded water Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of fryer with grease build up

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. 1. Interior of bottom reach in freezer soiled with food debris next to drive thru area 2. Interior behind make table lid soiled with food debris on cook line

Basic - Utensils in poor condition. White spatula at three compartment sink area is torn. Manager discarded Corrected On-Site

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee with gloves on both hands crack raw shell eggs on cook line and then handled cook bacon from hot holding unit without removing gloves and washing hands. Reviewed with employee and employee wash hands and put new gloves on. Corrected On-Site

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Raw shell eggs (53°F - Cold Holding). Stored in pan next to grill area on ice. Ice was melted and employee place new ice Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Breakfast bowls (126-130°F - Hot Holding). Stored in Cvap warmer next to drive thru area. Place there approximately 30 mins ago as per manager. Seal on gasket door on unit is torn and not sealing properly. Employee voluntarily discarded items after attempting to reheat in steam holding unit but taking too long.

High Priority - Toxic substance/chemical improperly stored. Chemical spray cleaners stored under grill cabinet cooler next to shelf stable butter in gallon. Moved by manager. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at both hand wash sink in kitchen area. Manager provided paper towel for one hand wash sink next to soda box reach storage area

Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 16 employees hired over 60 days as per manager but no proof of employee training. Manager has proof of employee training certificates for 3 employees.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Black mold like build up under shield of ice machine in kitchen area

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling tile in dining area with water damage

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles and vents in kitchen with dust build up

Basic - Drain cover(s) missing. At mop sink

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee keys stored on prep table on front line cooking area. Moved by manager. Corrected On-Site

Basic - Equipment in poor repair. Cvap warmer next to drive thru area with seal gasket in disrepair detaching from door.

Basic - Faucet/handle disrepair at plumbing fixture. Faucet in men's restroom in disrepair

Basic - Floor soiled/has accumulation of debris. Black build up and food debris in second walk in cooler floor

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of oven on cook line soiled with black build up

Basic - Old labels stuck to food containers after cleaning. Old labels on clean pans at dry storage