KRYSTAL #6

Observed pepper gravy and sausage/egg/cheese sandwich hot held below 135 degrees. (see temperature log) Rule: 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 or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P Corrective action: PIC discarded gravy and sausage/egg/cheese biscuits.

Observed hand sink in back area reaching a maximum temperature of 77 degrees F. Rule:

1. A handwashing sink shall be equipped to provide tempered water at a temperature of at least 85ºF (29.4 ºC) through a mixing valve or combination faucet. Priority foundation item must correct in 10 calendar days.

Observed liquid and cloth in red bucket located at drive thru area. Observed sanitizer test strip reading 0ppm. Rule:

1. Cloths in-use for wiping food spills from tableware and carry-out containers that occur as food is being served shall be:

(i) Maintained dry; and

(ii) Used for no other purpose.

2. Cloths in-use for wiping counters and other equipment surfaces shall be:

(i) Held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n) Corrective Action: PIC replaced liquid with sanitizer which tested at the appropriate concentration.

Observed cheese uncovered in the reach in cooler and in the walk in cooler. Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination. COS PIC discarded the cheese.

Observed food items lacking lids in the reach in cooler across from the fryers. Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination. COS PIC put lids on all food items lacking them.

Observed pink residue on ice chute of ice machine located in main kitchen. In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment: at a frequency specified by the manufacturer; or absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. Food employee removed and cleaned ice chute.

Observed facility lacking most current inspection report posted. 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. Person in charge posted most recent inspection report.

Observed several time/ temperature control for safety (TCS) foods out of temp located in the walk in cooler located near the back storage area. See temperature observations. 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. Person in charge trashed out of temp TCS foods. Observed temperatures of TCS foods in walk in cooler dropping to 41°F or below. Observed work invoice stating walk-in cooler was being fixed on 10/09/2023.

Observed several time/ temperature control for safety (TCS) foods out of temp located in the walk in cooler and reach in cooler. See temperature observations. 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. Person in charge trashed out of temp TCS foods. Person in charge stated they would use the working walk-in cooler until the other is fixed.

Observed reach in cooler in front food area not properly working and seal broken on door. Observed walk in cooler located in the side of the main kitchen area not properly working, spring of the door not properly working, and seal of door broken. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2) of this Rule. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. Person in charge put in a work order for all the coolers and the freezer. Core items must be corrected within 72 hours of inspection.

Observed storage racks located in walk in cooler with an accumulation of rust. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Priority foundation item must be corrected within 10 calendar days.

Observed several time/ temperature control for safety (TCS) foods out of temp located in the walk in cooler and reach in cooler. See temperature observations. 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. Person in charge trashed out of temp TCS foods.

Observed reach in cooler in front food area not properly working. Observed walk in freezer located in main kitchen not properly working. Observed walk in cooler located in the side main kitchen area not in good repair. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2) of this Rule. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. Person in charge put in a work order for all the coolers and the freezer.

Observed storage racks located in walk in cooler with an accumulation of grease and rust. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Priority foundation item must be corrected within 10 calendar days.