Krystal Restaurants

EHS observed sausage patties in pass through warmer ranging from 117F to 130F. Violation: TCS foods hot holding shall be maintained at 135F or above. CA: PIC discarded sausage patties.

EHS observed facility without CFSM certificate posted. Facility does not have active general manager. Managers coming from other locations to cover store. Violation: The original CFSM certificate shall be posted in public view in each food service establishment. An additional copy shall be retained on file at the food service establishment at all times, and shall be made available for inspection by the Health Authority. CA: Post a CFSM certificate that is not posted at another location at facility.

EHS observed several pieces of equipment in disrepair awaiting repair. 511-6-1.07(5)(a),(b) - Good Repair, physical facilities maintained; Cleaning, Frequency & Restrictions, cleaned often enough to keep them clean (C) (5) Maintenance and Operation.

(a) Good Repair. All physical facilities shall be maintained in good repair.

(b) Cleaning, Frequency and Restrictions.

1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing.

3. If present, playground equipment and associated areas shall be maintained in a clean and sanitary condition. In addition, a cleaning and sanitizing plan along with cleaning and sanitizing records for playground equipment and associated areas shall be maintained within the food service establishment for review upon request by the Health Authority. Further, such cleaning and sanitizing plan for employees to follow in the event of encountering vomitus or fecal matter shall be included and submitted at the time of permit application as specified in DPH Rule 511-6-1-.02(1)(c). Pf

Observed liquid egg sitting on counter at 77F; before EHS could address issues the egg carton was moved to the WIC. EHS later found the egg carton in the cooler and had PIC discard. (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. EHS informed PIC of the issue; she stated she would speak with management about the issue.

Observed items moved from the WIC to refrigeration near the driver thru window above 41F. Items included creamer and butter spread; temperatures noted below. (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. EHS informed PIC move items to WIC until the unit can be repaired.

Observed refrigeration unit near the drive thru with ambient temperatures ranging from 44-46F. 3. Ambient air temperature, water pressure, and water temperature measuring devices shall be maintained in good repair and be accurate within the intended range of use. EHS informed PIC to refrain from putting items in the unit until it can maintain temperature; PIC stated she would put in a work order for the unit.

Observed facility's need to clean equipment(inner & outer portions). (d) Nonfood-Contact Surfaces. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. EHS informed PIC of the need to clean equipment thoroughly.

Observed facility in need of cleaning (floors, walls, and ceiling/ceiling vents and ducts) from excessive food debri, grease, dust, mold, etc. 5) Maintenance and Operation.

(a) Good Repair. All physical facilities shall be maintained in good repair.

(b) Cleaning, Frequency and Restrictions.

1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing.

3. If present, playground equipment and associated areas shall be maintained in a clean and sanitary condition. In addition, a cleaning and sanitizing plan along with cleaning and sanitizing records for playground equipment and associated areas shall be maintained within the food service establishment for review upon request by the Health Authority. Further, such cleaning and sanitizing plan for employees to follow in the event of encountering vomitus or fecal matter shall be included and submitted at the time of permit application as specified in DPH Rule 511-6-1-.02(1)(c). Pf EHS informed PIC of the need to clean the facility thoroughly.

EHS observed condenser in WIC with a leak. PIC informed EHS that maintenance has been out to look at both the condenser and WIF that's been out of order.

q) Good Repair and Calibration.

1. Utensils shall be maintained in a state of repair or condition that complies with the requirements specified under subsections (1) and (2) of this Rule or shall be discarded.
2. Ambient air temperature, water pressure, and water temperature measuring devices shall be maintained in good repair and be accurate within the intended range of use.

PIC is to have condenser repaired to ensure that it will be able to function to maintain the required temp. This must be corrected by 06/23/23

EHS observed accumulation of soil residue in non operating reach in cooler units. EHS also observed hot holding units under grills with food debris.

3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

PIC is to clean both units and ensure that units are cleaned at a frequency. This must be corrected by 06/23/23

EHS observed ceiling tiles in kitchen near dish pit area not flushed with other ceiling tiles.

3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

PIC is to have ceiling tiles repaired to be flushed throughout kitchen area. This must be corrected by 06/27/23