KRYSTAL

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee dropping bags on ice on floor, handled with gloved hands now soiled bag of ice, poured ice into ice bin with some coming in contact with gloved hands. Manager coached employee on proper hand washing procedures. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Employee washing hands near drive through area for approximately six (6) seconds. Manager coached employee on proper hand washing procedures. Employee washed hands correctly. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One live fly observed in kitchen by triple sink.

High Priority - Stop Sale issued due to adulteration of food product. Employee dropping bags on ice on floor, handled with gloved hands now soiled bag of ice, poured ice into ice bin with some coming in contact with gloved hands.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Container of rehydrated onions stored by grill near drive through area 57F. Manager cannot determine when it was prepared or when it was placed out. Onions discarded. See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Container of rehydrated onions stored by grill near drive through area 57F. Manager cannot determine when it was prepared or when it was placed out. Onions discarded. See stop sale. Repeat Violation Admin Complaint

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing on outside faucet in dumpster area where no hose is attached.

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. No written plan available. Inspector emailed Form 5030-104 (Clean Up Instructions for Vomitting/Diarrhea). Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of blue ice bucket on top of ice machine in kitchen. Interior of multiple reach in coolers in kitchen. Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand washing sink by ice machine in kitchen.

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No proof of any employee training could be provided. Warning

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. No proof that one employee has been informed of their health responsibilities. Inspector emailed Form 5030-103 (Food Employee Reporting Agreement). Corrective Action Taken

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling tiles in dining area are stained/soiled.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Blue ice bucket on rack near walk in cooler. Blue ice bucket laying on side on top of ice machine. Repeat Violation

Basic - Current Hotel and Restaurant license not displayed. License displayed expired 06/01/2023. Manager printed and posted new license. Corrected On-Site Repeat Violation

Basic - Employee eating in a food preparation or other restricted area. Employee half eaten toast on rack near small storage closet by drive through area.

Basic - Employee with ineffective hair restraint while engaging in food preparation. Employee in kitchen has hair restraint but not all hair is restrained correctly.

Basic - Floors, walls, and/or ceilings soiled/has accumulation of debris. Floor under fryers and cooking equipment in kitchen. Floor in small storage closet by drive through. Floor in walk in coolers. Floor in walk in freezer. Wall under triple sink. Vent covers in dining area. Repeat Violation Warning

Basic - Food stored on floor. Container of oil by walk in cooler near triple sink. Bags of ice in walk in freezer. Bags moved. Corrective Action Taken

Basic - Garbage on the ground and/or pad around dumpster. Dumpster outside of establishment.

Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Shelves in walk in cooler by office are rusted. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Counters where grills sit in kitchen. Multiple gaskets for reach in coolers in kitchen. Multiple storage areas below cooking equipment in kitchen. Exterior of large gray trash container in kitchen near drive though. Repeat Violation

Basic - Open dumpster lid. Dumpster outside of establishment. Manager states a new dumpster is ordered with lock to keep closed. Corrective Action Taken

Basic - Standing water in bottom of reach-in-cooler. Reach in cooler under grill nearest to office. Reach in cooler near convection oven in kitchen.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee working in drive through area handled payment from customer and immediately placed gloves on and handled chicken to put in fryer without washing hands. Manager coached employee on proper hand washing procedures. Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler across from egg grill in kitchen, raw shelled eggs stored over ready to eat liquid margarine. Items moved and stored correctly. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Across from grill in kitchen on reach in freezer, container of rehydrated onions 67F. Onions placed out approximately 1.5 hours prior. Onions moved to reach in cooler to cool. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of multiple reach in coolers/freezers in kitchen. Interior of convection oven in kitchen. Interior of ice bin in drive through area.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Blue ice bucket stored on ice machine.

Basic - Current Hotel and Restaurant license not displayed. License displayed expired 06/01/2023.

Basic - Floors, walls, and/or ceilings soiled/has accumulation of debris. Floor under equipment in kitchen. Floor in outside walk in freezer. Wall under/around triple sink in kitchen. Fan covers in walk in cooler.

Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Shelves in walk in cooler are rusted.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple gaskets and handles for reach in coolers/freezers in kitchen. Exteriors of multiple pieces of equipment in kitchen. Hood filters above grills in kitchen. Mop sink.

Basic - Water leaking from ceiling. Leaking near front counter.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Manager cracked raw shelled eggs, removed gloves and placed new ones on without washing hands. Inspector coached manager on proper hand washing procedures. Corrective Action Taken

High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Manager washing hands at hand washing sink by ice machine only rubbed hands for approximately three seconds. Inspector coached manager on proper hand washing procedures. Manager rewashed hands properly. Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler by drive through, raw beef stored over ready to eat juice. Items moved and stored correctly. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In walk in cooler, raw shelled eggs stored over raw bacon. Eggs are held for hot holding and therefore require a higher cooking temperature. Items moved and stored correctly. Corrected On-Site

High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. Four shelled eggs stored in crate with broken shells on cook line. Eggs discarded.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Rehydrated onions stored by grill on cook line. Onions prepared three days prior and not time marked 63F. Manager could not determine how long onions were out. Onions discarded.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Rehydrated onions stored by grill on cook line. Onions prepared three days prior and not time marked 63F. Manager could not determine how long onions were out. Onions discarded.

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. No plan could be provided. Inspector emailed example of plan.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of ice bin in drive through. Interior of reach in cooler on cook line.

Intermediate - No probe thermometer provided to measure temperature of food products. Only thermometer available was surface temperature thermometer.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water bottle on front prep counter. Bottle removed. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Multiple employees in kitchen.

Basic - Floors, walls, and/or ceilings soiled/has accumulation of debris. Floors under cooking and refrigeration equipment in kitchen. Floor under ice machine in kitchen. Wall around triple sink.

Basic - Food not stored at least 6 inches off of the floor. Three racks of buns near dry storage area.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Wire whisk and spoon in standing water 86F on cook line.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of multiple pieces of kitchen equipment. Hood filters above cooking equipment in kitchen. Interior of multiple cabinets below cooking equipment in kitchen. Warming unit for cooked chicken and sausage.

Basic - Old labels stuck to food containers after cleaning. Clean storage pans stored on rack/shelf near dish area.

Basic - Water leaking from ceiling. Near front counter area.

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