KRYSTAL

16B: .06(2)(r)Plumbing in disrepair in back handwashing sink resulting in water on the floor. A plumbing system shall be repaired according to law; (P) and maintained in good repair. (C)

4-1A: .04(4)(c)1(i)(ii)(iii)(v) (vi)(vii)(viii)Raw bacon and raw sausage stored over liquid egg in walk in cooler; Raw burgers over shell eggs in prep cooler. Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(III) of this subsection, separating raw animal foods during storage, preparation, holding, and display from: (I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, (P) and (II) Cooked ready-to-eat food; and (P) (III) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food. (ii) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (I) Using separate equipment for each type, (P) or (II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, (P) and (III) Preparing each type of food at different times or in separate areas; (P) (iii) Cleaning and sanitizing equipment and utensils; (v) Cleaning hermetically sealed containers of food of visible soil before opening; (vi) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened; (vii) Storing damaged, spoiled, or recalled food being held in the food service establishment separate from food, equipment, utensils, linens and single-service and single-use articles; or (viii) Separating fruits and vegetables, before they are washed from ready-to-eat food. Corrective Actions: Foods rearranged.

6-1B: .04(6)(f)Eggs, gravy, and two containers of chili not maintaining 135F or above. See temp log. Time/temperature control for safety food shall be maintained at 135°F (57°C) or above. (P) Corrective Actions: Foods discarded.

10D: .04(8)(b)Four cartons of milk (1 in use in prep cooler, 3 in walk in cooler) with manufacturer's expiration date of 1/27/2026. Prepackaged sandwiches, eggs, infant formula, shucked oysters, milk, and time/temperature control safety foods that are labeled as "keep refrigerated" and that are for sale or service to the consumer or used as an ingredient in other foods shall be immediately discarded and shall not be sold, served, or used after the manufacturer's expiration date or the sell-by date. (P) Corrective Actions: Milk discarded.

14A: .04(4)(k)Scoops and other in use utensils stored in room temperature water next to grits and chili and in water below 135F in hot hold unit. 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. (C) Corrective Actions: Utensils placed into clean, dry container.

15A: .05(1)(i)Cardboard used to line shelving in cook area. 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. (C)

16B: .06(2)(r)Plumbing in disrepair in back handwashing sink resulting in water on the floor. A plumbing system shall be repaired according to law; (P) and maintained in good repair. (C)