Krystal Restaurant

Observed several time/temperature control for safety (TCS) foods cold held above 41°F in prep top, reach in coolers, and walk in cooler. The ambient air temperature of the reach in cooler was 40°F. The ambient air temperature of the walk in cooler was 38°F. TCS food must be consistently cold held at 41°F or below. COS by moving TCS food to other units. Must ensure both units are fixed before cold holding TCS food within them.

Observed ranch dressing bottle cold held above 41°F in prep top unit. TCS food must be cold held at 41°F or below. COS by moving to reach in cooler underneath. As mentioned last inspection, highly suggest to cold hold ranch in reach in cooler instead.

Observed tater tots and chicken hot held below 135°F in warmer drawers. TCS food must be hot held at 135°F or above. COS by discarding. As mentioned last inspection, Health Authority highly suggests to not hot hold TCS food within warmer drawers for long periods of time.

Observed slices of cheese utilizing Time as a Public Health Control (TPHC) with a discard time at 3 PM at start of inspection (4:40 PM). TCS foods utilizing TPHC must have time documentation on or near product indicating time the product was brought out of cooler, and the discard time 4 hours later. Must discard at the 4 hours. COS by discarding.

Observed several time/temperature for safety (TCS) foods cold held in reach in cooler, prep top unit, and walk in cooler above 41°F. All TCS foods must be cold held at 41°F or below. The ambient air temp of the prep top & reach in cooler unit was 45°F. COS by moving TCS items to working cooler. The ambient air temp of the walk in cooler was 39°F. Highly suggest having maintenance lower walk in cooler AAT a few degrees to ensure food is held at 41°F or below.

Observed hydrated onions on counter temping above 41°F. All TCS foods must be cold held at 41°F or below. Must use Time as a Public Health Control (TPHC) procedure listed in SOP. COS by placing in cooler to cool down.

Observed tater tots hot held in warmer drawer at temperatures below 135°F. All TCS foods must be hot held at 135°F or above. COS by discarding. Highly suggest only hot holding TCS foods in warmer drawer for a short period of time. Also suggest adjusting air temp a few degrees to ensure TCS foods are hot held at 135°F or above.

Observed no time documentation on cheese slices that utilize Time as a Public Health Control (TPHC). Must have label on or near product with the time it was brought out of temperature control, the discard time 4 hours later, and the name of the product. COS by adding label. Will email PIC TPHC written procedure.

Observed significant mold-like build up inside bulk ice machine in kitchen area. Food contact surfaces must be cleaned at a rate that precludes soil accumulation. Must deep clean within 72 hours.

Observed pair of tongs stored as clean with food residue on them. Food contact surfaces must be cleaned to the sight and touch. COS by placing in 3 compartment sink to be cleaned.

Observed areas of low grout near 3 comp sink and grill area. Also observed cracked tile around drain near 3 comp sink, and the wall near back door and walk in cooler floor in disrepair. Also observed silicone molding behind hand sink next to 3 comp sink in disrepair. All physical facilities must be maintained in a state of good repair. Must fix.

Observed significant debris and residue build up on floors of walk in cooler, walk in freezer, and floors behind reach in freezers. The physical facilities shall be cleaned as often as necessary to keep them clean.

Observed employee phone directly on prep counter where food is handled. Must have employee personal items in a separate, designated area away from food. COS by moving phone.

Observed very dim lighting in walk in cooler. Must have lighting intensity of at least 10 foot candles (108 lux) at a distance of 30 inches (75 cm) above the floor, in walk-in refrigeration units. Must adjust lighting.

Observed an open half full disposable water bottle on top of the reach-in prep cooler on food prep line across from the grill area.

Employees must use a single use cup with lid and straw and keep it store in the designated area for employee drinks. COS: Employee discarded the bottle.

Observed the M3 reach in freezer with ice buildup on the bottom of the freezer and on two of the boxes of food. Corrective action: Defrost freezer to prevent potential failure of equipment.

Observed two covers missing off of the air ducts in the kitchen near the three compartment sink. Corrective action: Replace covers.

Observed the a gap in between the hand sink and the wall next to the three compartment sink in need of sealant/caulk. Corrective action: Effectively seal the gap with appropriate caulk/sealant.

Observed the walls throughout the kitchen area not clean, observed debris. Corrective action: clean walls frequently to prevent buildup.

Observed no time sticker for the shell eggs and liquid eggs. COS by placing the time and date sticker.

Observed employee drinking from open cups. Must drink from closed cups. Drinks must be stored in designated area. COS by designated area.

Observed the concentration of the quat sanitizer at 3 compartment sink at 50ppm. Must be between 200 and 400ppm. Must use bleach until this gets fixed.

Observed mold in the water pipes of the ice machine. Must thoroughly clean and sanitize by the end of the day.

Missing cove base in the storage area. Must fix the floor in the walk in cooler. Hand sink must be properly caulked/grouted.

Observed the floors in the walk in cooler, freezer and in the kitchen dirty. Must thoroughly scrub and clean under and behind the equipment.