Krystal Restaurants

EHS observed facility had no hand drying provisions at back of house handwash station.

Each handwashing sink or group of adjacent handwashing sinks shall be provided with an appropriate hand drying provision.

PIC replaced empty holder. PIC to maintain.

EHS observed non-current inspection report posted at front of house.

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.

PIC to obtain, post report.

EHS observed:

-interior bottom WIC flashing peeling from moulding -damage to/around front interfaces of ovens/warming cabinets -damaged/nonfunctional unused RICs throughout facility

Equipment shall be maintained in a state of repair.

PIC to repair/replace damaged items/equipment.

EHS observed:

-interior bottom of WIC with food debris/grease. -interior bottom of RICs on line with food debris/grease. -exterior surfaces of warming cabet with food debris/grease. -interior cubby of fryer station with severe buildup of food debris, single-use containers, etc.

Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

PIC to increase cleaning frequency of these areas.

EHS observed:

-Fryer tray stored atop CVAP surface with significant food debris, oil

During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored in an appropriate, clean location.

PIC to store fryer scoop appropriately.

EHS observed: -damaged, rusting flashing exterior bottom of WIC door/cowling -flashing on front of oven damaged, peeling -front face of ice machine rusted, damaged

Equipment shall be maintained in a state of repair.

PIC to repair/replace damaged items/equipment.

EHS observed

-exterior top of oven: dust, food debris -exterior top of CVA: significant buildup of grease, food debris -flashing in general on fryer line, buildup of grease, food debris

Nonfood-Contact Surfaces. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

PIC to clean affected areas.

EHS observed:

-multiple ceiling tiles in FOH line, dining room with black, mold staining. -buildup of grease, food debris on floor in front of 3C -buildup of discarded ketchup bottles, packs of cheese, single-use containers crammed behind grill line by drive-thru area.

The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

PIC to increase frequency of cleaning.

EHS observed:

-water damaged ceiling tiles throughout FOH of facility due to HVAC leak. -damaged, cracked flooring throughout BOH of facility, incl. moulding

Good Repair. All physical facilities shall be maintained in good repair.

PIC to repair/replace.

EHS observed:

• Damaged, rusted flashing exterior bottom of WIC door/cowling
• Flashing on front of oven damaged, cracked
• Ad-hoc repair to oven door involving pliers, lock-bolt
• Damaged, rusted left bottom lip of bulk ice machine rusted out
• Front of toast-quik machine rusted, damaged

Equipment shall be maintained in a state of repair.

PIC to repair/replace damaged items/equipment. PIC states district refresh coming in spring.

EHS observed:

• exterior top of oven: greasy/food debris.
• exterior top of pass-thru toasting machine: greasy/food debris

Nonfood-Contact Surfaces. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

PIC to clean affected areas.

EHS observed:

• damaged light cowling above prep station
• damaged, loose ventilation grate above grill line

Good Repair. All physical facilities shall be maintained in good repair.

PIC to repair/replace.

EHS observed all TCS items temped in WIC exceeding safe temperatures (Chopped onion, shredded cheese, sliced cheese, pork hot dogs, whole eggs, egg mix, sliced american cheese).

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.

EHS directed PIC to discard items in question, advised to move shelf-stable items into front RIC.

EHS observed:

• flashing on right side of thermodyne cabinet broken, exposing insulation beneath.

• WIC not maintaining proper TCS handling temperatures despite thermostat being set correctly.

Equipment shall be maintained in a state of repair.

PIC to have WIC cooling unit repaired/replaced, flashing repaired/replaced.

EHS observed:

• exterior top of ice bin with mold-like buildup.

• exterior top of oven on line with grease, debris buildup.

• exterior top of donut glaze containers in dry storage with debris buildup.

Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

PIC to clean affected areas.

EHS observed frost build-up on the door of the walk-in freezer . EHS advised PIC to have door seal serviced to prevent possible food contamination . 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