Krystal Restaurants LLC

EHS observed the accumulation of dried food debris on the sides of the grill, grease accumulation on the exterior of the fryers, and the general need to clean non-food contact surfaces such as shelving, mantles, and walls.

511-6-1.05(7)(d) - Nonfood-Contact Surfaces (C) (d) Nonfood-Contact Surfaces. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

CA: EHS advised the PIC that the observed areas should be cleaned and recommended that the cleaning frequency is increased to prevent future accumulation.

EHS observed multiple box fans located in the lobby and kitchen. When asked, the PIC indicated that the facility's a/c system is not currently working. She further added that the interior of the facility gets very warm throughout the day. EHS also observed water on the floor throughout the kitchen. Water was not excessive, but PIC noted that the when the a/c system is in working order they do not experience the standing water observed during the inspection.

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.

CA: EHS advised the PIC that the a/c unit needs to be repaired so that it is operational.

EHS observed ceiling tiles with water damage and brown staining in the dining room; missing ceiling tile; missing tile in the main kitchen; large hole in the dining room wall.

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.

CA: EHS advised the PIC that the observed damaged would need to be reapired.

Observed items within walk in cooler at temperatures above 41F. PIC mentioned that technician had arrived the day before to fix the walk in cooler.

511-6-1.04(6)(f) - Time/Temperature Control for Safety; Cold Holding (P) (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: TCS items discarded above temperature. Instructed PIC to keep items within freezer and to utilize reach in cooler while the unit is properly fixed.

Observed grates within table where soda machine sits with excess accumulation.

511-6-1.05(6)(q)1&3 - Good Repair & Calibration (C) (q) Good Repair and Calibration.

1. Utensils shall be maintained in a state of repair or condition that complies with the requirements specified under subsections (1) and (2) of this Rule or shall be discarded.
2. Ambient air temperature, water pressure, and water temperature measuring devices shall be maintained in good repair and be accurate within the intended range of use.

Corrective action: Discussed with PIC to have area cleaned

Observed walk in cooler temperature above 41F. Observed temperature logs from 12/15/2025 at 34F-36F; PIC mentioned temperatures were achieved after freezer was opened. PIC mentioned technician had arrived on 12/14/2025 and fixed the machine but had to return to later to fix the outside thermometer.

511-6-1.05(6)(q)1&3 - Good Repair & Calibration (C) (q) Good Repair and Calibration.

1. Utensils shall be maintained in a state of repair or condition that complies with the requirements specified under subsections (1) and (2) of this Rule or shall be discarded.
2. Ambient air temperature, water pressure, and water temperature measuring devices shall be maintained in good repair and be accurate within the intended range of use.

Corrective action: Discussed with PIC to keep TCS items within freezer and to utilize reach in coolers while the unit is properly fixed.

Observed corners of facility and areas under machines that have accumulation.

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.

Corrective action: Discussed with PIC to have areas cleaned as soon as posibble.

EHS observed gaps in both hood vent systems (fryers and grills) (6) Maintenance and Operation.

(a) Good Repair and Proper Adjustment.

1. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. Informed PIC to have either spacers placed in hood vents or replacing hood vents. This must be corrected by 3/18/25

EHS observed food debris under splash guard in prep top unit. 3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Informed PIC to clean under prep top unit. This must be corrected by 3/17/25

EHS observed food debris on the outside of two door/double unit.

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

Informed PIC to clean outside of double REF unit. This must be corrected by 3/14/25

EHS observed the need to clean floor under ice machine in main kitchen.

(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. Informed PIC to have floors cleaned. This must be corrected by 3/14/25

EHS observed coving needing to be replaced around wall near mop sink. EHS observed either missing coving or broken (5) Maintenance and Operation.

(a) Good Repair. All physical facilities shall be maintained in good repair. Informed PIC to have coving repaired or replaced.

EHS observed floor tile broken at entrance of WIC and dry storage area. (5) Maintenance and Operation.

(a) Good Repair. All physical facilities shall be maintained in good repair. Informed PIC to have tile replaced or repaired. This must be corrected by 3/17/25

EHS observed ceiling tile above heat lamp with stains. (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. Informed PIC to have ceiling tiles, cleaned, repainted or replaced. This must be corrected by 3/18/25

EHS observed leak at 3C sink and a catch bucket in main kitchen.

(r) System Maintained in Good Repair. A plumbing system shall be repaired according to law; P and maintained in good repair. Informed PIC to leak repaired. This must be corrected by 08/09/24

EHS observed stained walls and ceiling tiles above and near hood vents. (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.

Informed PIC to have ceiling tiles, walls cleaned, replaced, or repainted for walls. This must be corrected by 08/09/24

EHS observed FRP wall bulging out and not flushed with rest of wall. EHS also observed tile at bottom of same FRP wall missing or falling off.

(5) Maintenance and Operation.

(a) Good Repair. All physical facilities shall be maintained in good repair. PIC provided work orders. This was COS.

EHS observed bookbag stored on single use cups in main kitchen.

2. Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utensils, linens and single-service and single-use articles cannot occur. Informed PIC to have employee items stored in employee area. If no employee area, create one. PIC removed bookbag. This was COS.

EHS observed Gatorade bottle at front handsink near slushie machine in front food area. (b) Designated Areas for Employee Activity.

1. Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination.

2. Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utensils, linens and single-service and single-use articles cannot occur. Informed PIC to create an employee area. EHS removed bottle. This was COS.

EHS observed male employee enter in kitchen, place on gloves and began to prepare food.

(c) When to Wash.

1. 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

PIC instructed employee to was hands. This was COS.

EHS observed eggs stored in REF above chicken tenders, cheese, and onions. PIC informed EHS eggs are not to go in REF.

(c) Packaged and Unpackaged Food - Separation, Packaging, and Segregation.

1. 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 PIC removed eggs. This was COS.

Observed food in WIC above 41 degrees Fahrenheit. PIC informed EHS that ambient (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. Employees trashed food and poured bleach on it. This was COS.

Observed food in WIC above 41 degrees Fahrenheit. Air is out in facility. EHS informed PIC that air can contribute to WIC PIC informed EHS that WIC needs to be repaired and went out 2 days ago. Ambient temp was at 57 degrees Fahrenheit. District manager contacted HVAC/Refrigeration to come and repair WIC. (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. Employees trashed food and poured bleach on it. This was COS.

EHS observed male employee with bracelets on both wrists preparing food.

) Jewelry. Except for a plain ring such as a wedding band food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food.

PIC informed to remove bracelets. This must be corrected by 08/05/24

EHS observed flies swarming in main kitchen. PIC said its due to opening of drive through window.

rodents, and other pests shall be controlled to minimize their presence on the premises by:

1. Routinely inspecting incoming shipments of food and supplies;

2. Routinely inspecting the premises for evidence of pests;

3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under subsections (6)(e), (6)(m), and (6)(n) of this Rule; Pf and

4. Eliminating harborage conditions.

Facility has pest control for ECO Lab for 08/07/24. EHS suggested placing fan at drive-through window to create air curtain. Facility has small fan.

EHS observed WIC ambient at 57 degrees Fahrenheit.

EHS observed facility's need to clean REF near fryers. EHS observed food debris on railing and bottom of ref.

3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Informed PIC to have REF cleaned. This must be corrected by 08/06/24

EHS observed bookbag stored on single use cups in main kitchen.

2. Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utensils, linens and single-service and single-use articles cannot occur. Informed PIC to have employee items stored in employee area. If no employee area, create one. This must be corrected by 08/06/24

Observed cambros and utensils stored above the 3 compartment sink with visible food debri present on them. (7) Cleaning of Equipment and Utensils.

(a) Equipment, Food-Contact Surfaces, and Utensils.

1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. EHS informed PIC to have staff clean equipment thoroughly; EHS moved some items to the 3 compartment sink.

Observed german roach in dining area while typing up the inspection. k) Controlling Pests. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by:

1. Routinely inspecting incoming shipments of food and supplies;

2. Routinely inspecting the premises for evidence of pests;

3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under subsections (6)(e), (6)(m), and (6)(n) of this Rule; Pf and

4. Eliminating harborage conditions. EHS informed PIC of the need to contact pest control for servicing if they have not come yet or if they aren't scheduled to come soon.

Observed facility's need to clean equipment on the prep line from food debri. (d) Nonfood-Contact Surfaces. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. EHS informed PIC of the need to clean equipment.

Observed facility's need to clean equipment on the prep line from food debri. (d) Nonfood-Contact Surfaces. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. EHS informed PIC of the need to clean equipment.

Observed stained ceiling tiles, vents in need of cleaning, cleaning required from food residues on walls and flooring and mold like substance building on the vents in the kitchen and walls in various areas throughout the facility. (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. EHS informed PIC of the need to clean facility, ceiling vents and walls throughout from residues and mold starting to build.

Observed prep top cooler on the prep line that was not in operation.(n) Maintaining Premises. The premises shall be free of items that are unnecessary to the operation or maintenance of the establishment, such as litter or equipment that is nonfunctional or no longer used and litter. EHS informed PIC to inform the manager of the need to remove equipment from the facility that is no longer in use.