KRYSTAL

2-2B: .03(5)(k)1&2Employee drink (in a convenience store cup) stored on shelf above packages of bread. Employees shall consume food and drink only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas (unless drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee's hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles). Corrective Actions: Drink discarded by employee.

4-2B: .05(7)(a)1Soda nozzles contain mold-like substance. Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf) Corrective Actions: Nozzles and machine cleaned during inspection.

4-2B: .05(7)(a)1Ice machine contains mold-like substance around the ice chute on the inside of the machine. Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf)

15A: .05(6)(a)Ice buildup in reach-in freezer (across from 3-compartment sink). Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections .05(1) and .05(2).

17D: .07(4)(b)Employee phone stored on packages of bread. Employee belongings shall be properly stored in a location that will prevent contamination of food, utensils, linens and single-use items. Corrective Actions: Phone removed.

14A: .04(4)(k)Scoop for hot holding eggs being stored in standing water of 67F. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1. in the food with their handles above the top of the food and the container; 2. in running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 3. in a clean, dry container; or 4. in a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at the required frequency. Corrective Actions: Scoop removed from water and placed on clean container with no water.

15A: .05(6)(q)1&3Broken, cracked, melted plastic containers being used for food storage. Equipment shall remain in good repair to allow for proper cleaning. Corrective Actions: Containers discarded.

12B: .03(5)(g)Employee wearing bracelet and rings while engaging in food prep. Food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food (except for a plain ring such as a wedding band). Corrective Actions: Bracelet and rings removed.

15A: .05(6)(a)Ice buildup in walk-in freezer around condenser line and around door. All equipment shall be maintained in good repair.

1-2A: .03(2)(a)-(l), (n)Several risk factor violations occurred during today's inspection due to a lack of overall active managerial control resulting in an unsatisfactory score. It is the responsibility of the person in charge to ensure compliance with the food code by demonstrating active managerial control within their facility. (Pf)

2-1B: .03(5)(c)Observed employee handling raw beef, change gloves, and begin a new task without washing hands. Also observed employee using cell phone and then putting gloves on without washing hands. Employees must wash hands and exposed portions of arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service articles, and: 1) after touching exposed body parts; 2) after using the restroom; 3) after coughing, sneezing, using tobacco, eating, or drinking; 4) after handling soiled equipment or utensils; 5) during food preparation, as often as needed to remove soil and contamination and to prevent cross contamination when changing tasks; 6) before putting on gloves; 7) after engaging in other activities that contaminate hands; 8) a second time when entering the kitchen from using the restroom. (P) Corrective Actions: Employee washed hands.

2-2A: .03(1)(c)2,3,17Person in charge was unable to name the 6 diseases they need to be aware of. Person in charge shall explain their responsibility for preventing the transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease and can describe the symptoms associated with the diseases that are transmissible through food. They also shall be able to explain how food employees and conditional employees comply with reporting responsibilities and exclusion or restriction of food employees. (Pf) Corrective Actions: Person in charge was shown where to find the list of the 6 diseases.

4-2B: .05(7)(a)1Observed ice machine with mold-like buildup inside. Also observed lobby soda machine drink nozzles with mold-like build up inside. Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf)

6-1C: .04(6)(d)Observed rehydrated onions unable to reach 41F or below within 4 hours of initial preparation. Time/temperature control for safety foods prepared from room temperatures or refrigeration temperatures shall be cooled from 70°F to 41°F (5°C) or below within 4 hours. (P) Corrective Actions: Onions were discarded.

8-2B: .07(6)(g)Observed quat sanitizer made at too high of a concentration. Chemical sanitizers used on food contact surfaces shall not exceed stated concentrations (100 ppm for chlorine and 400 ppm for quaternary ammonia). (P) Corrective Actions: Sanitizer was remade to the correct concentration.

11A: .04(6)(e)Observed rehydrated onions unable to cool to 41F based on improper cooling methods. 1. Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled: (i) Placing the food in shallow pans; (Pf) (ii) Separating the food into smaller or thinner portions; (Pf) (iii) Using rapid cooling equipment; (Pf) (iv) Stirring the food in a container placed in an ice water bath; (Pf) (v) Using containers that facilitate heat transfer; (Pf) (vi) Adding ice as an ingredient; (Pf) or (vii) Other effective methods. (Pf) 2. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: (i) Arranged in the equipment to provide maximum heat transfer through the container walls; (C) and (ii) Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. (C) Corrective Actions: Onions were discarded.

14C: .05(10)(e)1&3Observed single use cups being stored on the floor of dry storage area. Single-service and single-use articles shall be stored in a clean, dry location, where they are not exposed to splash, dust or other contamination, and at least 6 inches above the floor and shall be kept in the original protective package or stored by using other means that afford protection from contamination until used. (C)

17C: .07(2)(e)Observed cardboard being used as mats in outdoor walk in cooler. Floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. (C)

2-2B: .03(5)(j)1&2Employee drinks stored on racks with loaves of bread and on prep table. Employee drinks shall be in disposable cup with lid and straw; and stored to prevent contamination of food, utensils and other food-contact surfaces. Corrective Actions: Drinks discarded by Person in Charge (PIC).