Krystal Restaurants

Observed ice accumulation on condenser in walk-in freezer . PIC to fix 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 food within temporary reach in freezer units not frozen. Temperature 31F and 34F

511-6-1.04(6)(a) - Frozen Food (C) (6) Limiting the Growth of Pathogens

(a) Frozen Food. Stored frozen foods shall be maintained frozen.

Corrective action: Food was placed within other reach in freezer within facility. The rest were either used, discarded or taken to Pio Nono location for freezing.

Observed reach in cooler door not closing properly at kitchen.

511-6-1.05(6)(a) - Good Repair & Proper Adjustment (C) (6) Maintenance and Operation.

(a) Good Repair and Proper Adjustment.

1. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule.

2. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.

3. Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate food when the container is opened.

Corrective action: Spoke with PIC about having part missing from door replaced to ensure door closes properly.

Observed walk in freezer out of service.

511-6-1.05(4)(a)1,2 - Location & Installation; Equipment, Clothes Washers & Dryers, & Storage Cabinets (C) (4) Location and Installation.

(a) Equipment, Clothes Washers and Dryers, and Storage Cabinets, Contamination Prevention.

1. Except as specified in paragraph 2. of this subsection, equipment, a cabinet used for the storage of food, or a cabinet that is used to store cleaned and sanitized equipment, utensils, laundered linens, and single-service and single-use articles may not be stored under any source of contamination and may not be located:

(i) In locker rooms; (ii) In toilet rooms; Pf (iii) In garbage rooms; (iv) Under sewer lines that are not shielded to intercept potential drips; (v) Under leaking waterlines including leaking automatic fire sprinkler heads or underlines on which water has condensed; or (vi) Under open stairwells.

2. A storage cabinet used for linens or single-service or single-use articles may be stored in a locker room.

3. If a mechanical clothes washer or dryer is provided, it shall be located so that the washer or dryer is protected from contamination and only where there is no exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles.

Corrective action: Spoke with PIC to have unit repaired, owner mentioned they had part ordered and were waiting for it to arrive.

Observed Ceiling tile above ice machine missing.

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

Corrective action: Spoke with PIC to have ceiling tile replaced.

Observed cracked floor tiles throughout location.

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

Corrective action: Spoke with PIC to see about having cracked floor tile repaired.

EHS observed food spillage on shelf under ovens in cook area in main kitchen. 3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Informed PIC to have table cleaned. This must be corrected by 11/14/24

EHS observed missing floor tiles in WIC, near ice machine and under 3C sink.

(5) Maintenance and Operation.

(a) Good Repair. All physical facilities shall be maintained in good repair. Informed PIC to have tiles replaced or repaired. This must be corrected by 11/15/24

Observed the facility's need to routinely wipe down inner and outer portions of equipment to prevent the accumulation of debri and residues. (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 have staff routinely wipe down equipment to prevent the accumulation of debri and residues.

Observed facility's need to clean/replace air duct returns, vent and ceiling tiles in the cook area (dust/ mold accumulation and stains or damaged vents), stained ceiling tiles in the dining/lobby area, wipe down cabinetry in register area, repair damaged tile coving in areas throughout the kitchen, dust accumulation on the ac vents in the bathrooms, damaged FRP in the kitchen area near drive-thru window, and cleaning food debri from under units in the kitchen. 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. EHS informed PIC of the need to clean/repair the noted items and any other areas of the facility requiring attention.

Observed 2 female employees on-site with no employee health reporting. Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with the Chapter, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food. EHS informed PIC of the need to have staff to read and sign forms prior to starting work so that they are aware of the illnesses that should be reported/transmissible through food.

Observed side doors open on outdoor dumpster. (n) Covering Receptacles. Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered:

1. Inside the food service establishment if the receptacles and units:

(i) Contain food residue and are not in continuous use; or

(ii) After they are filled; and

2. With tight-fitting lids or doors if kept outside the food service establishment.

EHS informed PIC of the need to have staff keep doors/lids to the dumpster closed at all times.

Observed facility's need to clean/replace air duct returns, vent and ceiling tiles in the cook area (dust/ mold accumulation and stains or damaged vents) and stained ceiling tiles in the dining/lobby area. 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. EHS informed PIC of the need to clean/repair the noted items and any other areas of the facility requiring attention.

Observed old fryer with excessive build up of grease and another piece of equipment stored in the dumpster enclosure. (n) Maintaining Premises. The premises shall be free of items that are unnecessary to the operation or maintenance of the establishment, such as litter or equipment that is nonfunctional or no longer used and litter. EHS informed PIC of the need to remove any items unnecessary to the facility's operation from the premises.

Observed old fryer with excessive build up of grease and another piece of equipment stored in the dumpster enclosure. (n) Maintaining Premises. The premises shall be free of items that are unnecessary to the operation or maintenance of the establishment, such as litter or equipment that is nonfunctional or no longer used and litter. EHS informed PIC of the need to remove any items unnecessary to the facility's operation from the premises.