KRYSTAL

High Priority - Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. Observed container of rehydrating onions stored on cook line. Manager misread company procedure for onions as being stored of 12 hours out of temperature. Procedure states product is under time once reached 41F under refrigeration and removed from refrigeration but not to exceed total of 12 hours from prep while in refrigeration. Manager corrected label on container Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tile near first grill area with dust build up

Basic - Current Hotel and Restaurant license not displayed. Operator has old license displayed. Manager provided new current license Corrected On-Site

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

Basic - Floor soiled/has accumulation of debris. Under fryer area Repeat Violation

Basic - Floor tiles missing and/or in disrepair. Floor tile in disrepair on cook line

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

Basic - No conspicuously located ambient air temperature thermometer in holding unit. In bottom make table reach in cooler on cook line

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan cover in walk in cooler with build up. Exterior of fryer soiled with grease build up Repeat Violation

Basic - Water leaking from pipe and/or faucet/handle. Hand wash sink near drive thru area with leaking faucet

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee keys above grill station. Moved by manager. Corrected On-Site

Basic - Equipment in poor repair. Upright single door combo reach in cooler / freezer on cook line with door handle in disrepair

Basic - Floor soiled/has accumulation of debris. Under cooking grill equipment

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Scoop in standing water at 56F on cook line area. Employee discarded water Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple reach in coolers with soiled gasket. Exterior of side of grill with food debris build up

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Interior of bottom single door reach in freezer on cook line with food debris Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw bacon (70F - Cold Holding), stored on shelf in walk in cooler, place back in walk in cooler after being left out for orders approximately 30 mins ago. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hash brown (111-115F - Hot Holding, re-temp 199F), stored in holding basket on cook line, place there approximately 10 mins ago as per employee. Manager reheated. Corrected On-Site

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Discussed and provided the Employee Health Reporting Agreement form during the inspection. Corrective Action Taken

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. At both hand wash sink in kitchen. Manager provided batteries and now working Corrected On-Site

Intermediate - Records/documents for required employee training do not contain all of the required information. Multiple employees training certificates missing date of birth

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee preparing food with watch on wrist. Employee removed Corrected On-Site

Basic - Exterior door has a gap at the threshold that opens to the outside. At back door of kitchen

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils on cook line stored at 98F. Manager place container on steam table. Re-temp at 139F Corrected On-Site

Basic - Insect control device installed over food preparation area. Bug zapper installed on wall over soda bibs boxes next to ice machine

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

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Multiple reach in coolers with no ambient thermometer

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Multiple reach in coolers with soiled interior

Basic - Water leaking from pipe and/or faucet/handle. At faucet on hand wash sink next to far end of grill area near drive thru

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Quaternary sanitizer at all sanitizer buckets at 0ppm. Employee remade solution at 400ppm. Corrected On-Site