Krystal Restaurants LLC

Observed several items in the walk-in cooler to be above 41F. Walk-in cooler is broken. Ambient in walk-in was 50F. eggs(58F,60F)cheese 47F,50F) Corndogs (56F,58F), hotdogs( 52F,57F).

RCA: PIC throw out all TCS items that were above 41F. Advised PIC that no TCS food items can be in the walk-in cooler being that it is broken, and to keep items in the reach in coolers.

Observed ice machine to have a pink build-up in the inside.

RCA: Told PIC to increase the cleaning frequency of the ice machine to ensure no future build-up. Equipment food-contact surfaces and utensils shall be clean to sight and touch.

Observed ceiling in lobby area to be leaking in curtain areas as well as having some water damage.

CA: PIC told me that someone was coming out to fix ceiling leak since its been an on going issue. All physical facilities shall be maintained in good repair.

Observed ice machine to have a pink build-up in the inside.

RCA: Told PIC to increase the cleaning frequency of the ice machine to ensure no future build-up. Equipment food-contact surfaces and utensils shall be clean to sight and touch.

Observed inspection report to not be on display in the restaurant.

RCA: Told Pic that inspection report needs to be on display at all times. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away.

Observed build-up of food crumbs and grease on grill line.

RCA: Told PIC they need to increase the frequency of cleaning in between the times it is busy. Nonfood-Contact Surfaces. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

Observed missing ceiling tile in lobby area.

RCA: Told PIC that she needs to have ceiling tile fixed as soon as possible.

Observed multiple employees begin food prep and cook prior to handwashing. Observed employees change tasks and not utilize handwashing before putting on gloves. Observed employee work with raw food items (hamburger patty) then reach for ready-to-eat hamburger bun using same gloves and no handwashing in between. Rule: Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles P and:

(i) After touching bare human body parts other than clean hands and clean, exposed arms; P

(ii) After using the toilet room; P

(iii) After caring for or handling service animals or aquatic animals; P

(iv) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking, except for drinking from a closed beverage container and the container is handled to prevent contamination of the hands; P

(v) After handling soiled equipment or utensils; P

(vi) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; P

(vii) When switching between working with raw food and working with ready-to-eat food; P

(viii) Before donning gloves to initiate a task that involves working with food; P and

(ix) After engaging in other activities that contaminate the hands. P

2. All employees shall wash hands before leaving the restroom. All food employees leaving the restroom shall wash their hands again upon re-entering the food preparation area.

Observed rusty shelving used to store single use items. Observed broken gasket on reach in cooler by the fryer Rule: Nonfood-contact Surfaces. Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.

Observed dirty dollies near main cooking area. Observed buildup of crumbs on shelf below grill line area in main kitchen. Observed buildup on tops and sides of equipment. Rule: The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations.

Observed broken floor tile by 3-compartment sink. Observed rusted/dirty ceiling tiles and buildup on ceiling vents. Observed floor debris under shelving. Rule: 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.

Observed boxes of chicken being stored on the floor of the Walk-in freezer.

COS/CA: PIC placed boxes up off the floor. Food shall be protected from contamination by storing the food: (i) In a clean, dry location. (ii) Where it is not exposed to splash, dust, or other contamination; and (iii) At least 6 inches (15 cm) above the floor.

Observed a broken egg on the floor of the walk-in cooler. Observed trash on the floor of the walk-in freezer. Observed mold-like buildup on the ceiling tiles and vents throughout the facility.

COS/CA: PIC cleaned up broken egg and trash on the floor of the walk-in cooler and freezer. PIC will see about getting ceiling tiles cleaner and/or replaced along with vents. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Observed the front food service hand sink to have a container located in the sink, blocking access.

COS/CA: PIC removed container from hand sink. Using a Handwashing Sink.

1. A handwashing sink shall be maintained so that it is accessible at all times for employee use.
2. A handwashing facility may not be used for purposes other than handwashing.