Krystal Restaurant

Observed employees preparing food without wearing hair restraints. Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch.

Observed areas of low grout throughout front and back kitchen areas. Also observed ceiling tile peeling in dry storage area near soda syrups. Both areas must be corrected.

Observed mold build-up along interior portions of bulk ice machine. Ice machine must be emptied, cleaned, and sanitized within 72 hours. Must increase cleaning frequency to a rate that precludes mold accumulations.

Observed employees preparing food without wearing hair restraints. Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch. COS by putting on hair net.

Observed TCS foods in walk-in cooler being cold held above 41°F. Ambient temperature of unit was 43°F with TCS foods temping 44°F. TCS foods must be cold held at 41°F or below. Temporary corrective action: freezer door in walk-in was opened to lower ambient temperature of unit. PIC stated that maintenance was called for the cooler to be looked out; they are scheduled to show up by end of day. Walk-in must be fixed within 72 hours. Health Authority will be back to follow-up.

Observed cheese utilizing time as a public health control (TPHC) not discarded after 4 hours. Cheese was stamped with a prep time of 10AM and a discard time of 2PM; cheese was still in use at 3PM. There is also no written procedure.

511-6-1.04(6)(i) - Time as a Public Health Control (TPHC) (P, Pf, C) (i) Time as a Public Health Control.

1. Except as specified under paragraph 4 of this subsection, if time without temperature control is used as the public health control for a working supply of time/temperature control for safety food before cooking, or for ready-to-eat time/temperature control for safety food that is displayed or held for sale or service, written procedures shall be prepared in advance, maintained in the food service establishment, and made available to the regulatory authority upon request that specify: Pf

(i) Methods of compliance with paragraphs 2(i) - (iv) or 3(i) through (v) of this subsection; and

(ii) Methods of compliance with the cooling of time/temperature control for safety food that is prepared, cooked, and refrigerated before time is used as a public health control. Pf

2. If time without temperature control is used as the public health control up to a maximum of 4 hours:

(i) Except as specified in paragraph 2.(ii) of this subsection, the food shall have an initial temperature of 41°F (5°C) or less when removed from cold holding temperature control, or 135°F (57°C) or greater when removed from hot holding temperature control; P

(ii) The food may have an initial temperature of 70°F (21°C) or less if;

(I) It is a ready-to-eat fruit or vegetable that upon cutting is rendered a time/temperature control for safety food, or

(II) It is a ready-to-eat hermetically sealed food that upon opening is rendered a time/temperature control for safety food,

(III) The food temperature does not exceed 70°F (21°C) within a maximum time period of 4 hours from the time it was rendered a time/temperature control for safety food; and

(IV) The food is marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is rendered a time/temperature control for safety food as specified in paragraph 2.(ii)(I) and (II).

(iii) The food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control; Pf

(iv) The food shall be cooked and served, served at any temperature if ready-to-eat, or discarded, within 4 hours from the point in time when the food is removed from temperature control; P and

(v) The food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded. P

COS by discarding. Must also develop written procedure.

Observed back mold-like residue in soda nozzles. Except when dry cleaning methods are used as specified under subsection (7)(e) of this Rule, surfaces of utensils and equipment contacting food that is not time/temperature control for safety food shall be cleaned:

(i) At any time when contamination may have occurred;

(ii) At least every 24 hours for iced tea dispensers including nozzles and consumer self-service utensils such as tongs, scoops, or ladles;

(iii) Before restocking consumer self-service equipment and utensils such as condiment dispensers and display containers; and

(iv) 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

COS by cleaning nozzles.

Observed manually poured quat sanitizer buckets at >400 ppm. Must be 150-400 ppm or as specified on manufacturers instructions. COS by discarding and making fresh sanitizer at 200 ppm.

Observed unlabeled spray bottle in warewash area. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. COS by labeling.

Observed dairy base in ice cream machine being cold held at 81°F. Base must be cold held at 41°F or below. COS by discarding. Do not use machine until fixed.

Observed mold build-up in bulk ice machine. Ice machine must be emptied, cleaned, and sanitized within 72 hours. Must increase cleaning frequency to a rate that precludes mold accumulations.

Observed drive-thru window not self-closing. Outer openings of a food service establishment shall be protected against the entry of insects and rodents by:

(i) Filling or closing holes and other gaps along floors, walls, and ceilings;

(ii) Closed, tight-fitting windows; and

(iii) Solid, self-closing, tight-fitting doors.

Drive-thru window must be fixed so that it self-closes or an air curtain must be added.

Observed employee cracking raw shell eggs with gloved hands and failing to remove and change gloves before switching tasks. Employee went on to touch cooked eggs while wearing same gloves. COS by instructing employee to change gloves and reheating contaminated cooked eggs.

Observed no time documentation on cheese and raw shell eggs utilizing time as a public health control.

If time without temperature control is used as the public health control up to a maximum of 4 hours:

(i) The food shall have an initial temperature of 41°F or less when removed from cold holding temperature control, or 135°F or greater when removed from hot holding temperature control; P

(ii) The food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control; Pf

(iii) The food shall be cooked and served, served at any temperature if ready-to-eat, or discarded, within 4 hours from the point in time when the food is removed from temperature control; P and

(iv) The food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded. P

COS by discarding. New products were brought out and time documentation was placed on pan.

Observed quat sanitizer in 3-compartment sink at 0 ppm. Container was empty. COS by replacing empty container with new one. Sanitizer then dispensed at 300 ppm.

Observed very low water pressure at handwashing sink in drive-thru area. Must fix so that water properly dispenses.

Observed several leaks in pipes beneath 3-compartment sink. A plumbing system shall be repaired according to law; P and maintained in good repair. Pipes must be fixed.

Observed several utensils stored in container of water. If utensils are going to be stored in water, it must be at least 135F. COS by removing utensils from water and storing in clean, empty container. Utensils must be washed and sanitized every 4 hours.

Observed drive-thru window not self-closing. Outer openings of a food service establishment shall be protected against the entry of insects and rodents by:

(i) Filling or closing holes and other gaps along floors, walls, and ceilings;

(ii) Closed, tight-fitting windows; and

(iii) Solid, self-closing, tight-fitting doors.

Drive-thru window must be fixed so that it self-closes or an air curtain must be added.

Observed hot dogs and corn dogs not reheated to at least 135°F prior to placement in hot holding units. Hot dogs were only reheated to 122-136°F and corn dogs were only reheated to 119°F. Ready-to-eat time/temperature control for safety food that has been commercially processed and packaged in a food processing plant that is inspected by the food regulatory authority that has jurisdiction over the plant, shall be heated to a temperature of at least 135°F (57°C) for hot holding. P COS by reheating. Employees must be temping food.

Observed corn dogs and hot dogs being improperly hot held in warmer drawer. Corn dogs were 111°F and hot dogs were 111-113°F. All time/temperature control for safety (TCS) foods must be hot held at 135°F or above. COS by discarding.

NOTE: If warmer drawer is not properly working, must use a 4 hour time as a public health control procedure until fixed.

Observed no time documentation on shredded cheese, sliced cheese, and onions utilizing time as a public health control.

If time without temperature control is used as the public health control up to a maximum of 4 hours:

(i) The food shall have an initial temperature of 41°F (5°C) or less when removed from cold holding temperature control, or 135°F (57°C) or greater when removed from hot holding temperature control; P

(ii) The food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control; Pf

(iii) The food shall be cooked and served, served at any temperature if ready-to-eat, or discarded, within 4 hours from the point in time when the food is removed from temperature control; P and

(iv) The food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded. P

COS by discarding.

Observed no active managerial control at facility and several critical violations that have the potential to cause foodborne illnesses. Employees are not properly trained on food safety. It is the responsibility of the person in charge (PIC) to train staff, oversee food preparation, and correct employees when they are handling food incorrectly. The responsibilities of the PIC are listed below:

511-6-1.03(2)(a)-(l)(n)(o) - Responsibility of PIC (Pf) (a) Food service establishment operations are not conducted in a private home or in a room used as living or sleeping quarters; Pf

(b) Authorized Personnel Access. Persons unnecessary to the food service establishment operation are not allowed in the food preparation, food storage, or warewashing areas, except that brief visits and tours may be authorized by the person in charge if steps are taken to ensure that exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles are protected from contamination; Pf

(c) Authorized Persons Compliance. Employees and other persons such as delivery and maintenance persons and pesticide applicators entering the food preparation, food storage, and warewashing areas comply with this Chapter; Pf

(d) Employee Handwashing. Employees are effectively cleaning their hands, by routinely monitoring the employees’ handwashing; Pf

(e) Monitoring of Receiving. Employees are visibly observing and verifying delivered foods as they are received to determine that they are from approved sources and are placed into appropriate storage locations, as required by this Chapter, such that they are received and maintained at the required temperatures, protected from contamination, unadulterated, and accurately presented, by routinely monitoring the employees’ observations, maintaining receiving/corrective action records for deliveries during non-operating hours, and periodically evaluating foods upon their receipt as specified within DPH Rule 511-6-1-.04(3)(m);Pf

(f) Proper Cooking Techniques. Employees are properly cooking cold/hot holding, and reheating for hot holding time/temperature control for safety food, being particularly careful in cooking, reheating, and holding those foods known to cause severe foodborne illness and death, such as eggs and comminuted meats, through daily oversight of the employees’ routine monitoring of the cooking, holding, and reheating for hot holding temperatures using appropriate temperature measuring devices properly scaled and calibrated. Pf

(g) Proper Cooling Methods. Employees are using proper methods to rapidly cool time/temperature control for safety food, that are not held hot or are not for consumption within four hours, through daily oversight of the employees’ routine monitoring of food temperatures during cooling; Pf

(h) Consumer Food Safety. Consumers who order raw or partially cooked ready-to-eat foods of animal origin are informed that the food is not cooked sufficiently to ensure its safety; Pf

(i) Proper Sanitizing. Employees are properly sanitizing cleaned multiuse equipment and utensils before they are reused, through routine monitoring of solution temperature and exposure time for hot water sanitizing, and chemical concentration, pH, temperature, and exposure time for chemical sanitizing; Pf

(j) Clean Tableware. Consumers are notified that clean tableware is to be used when they return to self-service areas such as salad bars and buffets; Pf

(k) Bare Hand Contact. Unless the conditions specified in DPH Rule 511-6-1-.04(4)(a)4 are met, employees are preventing cross-contamination of ready-to-eat food with bare hands by properly using suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment; Pf

(l) Food Safety Training. Employees are properly trained in food safety, including food allergy awareness, as it relates to their assigned duties; Pf

(n) Imminent Health Hazard. If an imminent health hazard exists because of an emergency such as a fire, flood, interruption of electrical or water service for two or more hours, sewage malfunction, misuse of poisonous or toxic materials, onset of an apparent foodborne illness outbreak, gross unsanitary occurrence or condition, or other circumstances that may endanger public health, then operations are immediately discontinued and the Health Authority is notified. P However, establishments may continue to operate under an emergency operation plan that has been approved by the Health Authority prior to the occurrence of such emergency events.Pf

(o) Procedures and Plans. Written procedures and plans, where specified by this Chapter and as developed by the food service establishment, are maintained and implemented as required.Pf

Observed no signed employee health policies for a majority of the staff. The PIC could only produce 6 out of 14 forms. All employees must read and sign form. PIC has blank copies.

Observed substantial pink and black mold accumulations along interior portions of bulk ice machine. Ice machine must be emptied, cleaned, and sanitized. Must increase cleaning frequency to a rate that precludes mold accumulations. Health Authority recommends developing a cleaning schedule and deep cleaning ice machine biweekly at the minimum. COS by discontinuing use of ice and purchasing bagged ice.

Observed drive-thru window not self-closing. Also observed back door left open. Outer openings of a food service establishment shall be protected against the entry of insects and rodents by:

(i) Filling or closing holes and other gaps along floors, walls, and ceilings;

(ii) Closed, tight-fitting windows; and

(iii) Solid, self-closing, tight-fitting doors.

COS by closing back door. Drive-thru window must be fixed so that it self-closes.

Observed food thermometer not working. Must obtain new thermometer and ensure employees are temping food.

Observed employees preparing food without wearing hair restraints. Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch. COS by putting on hair net.

Observed build-up on food storage shelves in walk-in. Shelves must be thoroughly cleaned and sanitized.

Observed incorrect inspection report posted in dining area and no inspection report posted at drive thru window.

1. 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.

2. Food service establishments with drive-thru windows will post the current inspection report, and also have the inspection report posted so that a minimum of the top one-third of a copy of the current inspection report is visible through each window allowing customers to easily read the score, date of inspection and establishment information.

Today's score must be posted.

Observed door handle to walk-in freezer missing. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule.