Krystal #532

Observed raw shelled eggs being stored directly above the rehydrated onions, inside the reach-in cooler. Separating raw animal foods during storage, preparation, holding, and display from ready-to-eat foods. Corrected on Site (COS): rehydrated onions moved to the top shelf, above the raw eggs.

Observed bucket of icing and box of dehdrated onions in the storage area uncovered.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. Person in charge covered the food items.

Observed the top interior of the ice making machine heavily soiled with mildew like substance. In equipment such as ice bins and enclosed components of equipment such as ice makers equipment shall be cleaned: At a frequency specified by the manufacturer or absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. Discard existing ice then wash, rinse and sanitize interior of the unit.

Observed cooked chicken patties under the heat lamp with temperature betweent 118F-123F. 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 135°F or above. Temperature of the unit is 125F.Food items were discarded.

Observed sliced cheddar cheese being held on time as public health control on the make line with a temperature of 58F, however the container was not marked with a start or discard time. If time without temperature control is used as the public health control up to a maximum of 4 hours: 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. Cheese discarded.

Observed a non food service indvidual in the food prep area. 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. Indvidual relocated to the dining room area.

Person in charge shall ensure proper hot holding and time as public health control procedures are in compliance. Person in charge shall ensure 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;

Person in charge could not provide documentation nor demonstration as it relate to employee's health and foodborne illness. Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with the Chapter, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food. Provided person in charge with an employee health document to inform the employees.

Observed non-food service person in the food prep area drinking from a single use cup without a straw and lid. Drinks must be in a single use cup with a straw and lid. Drink was discarded.

Observed the hot water at the hand washing sinks reaching 79F and 83F. 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. Have the hot water system serviced.

Person in charge could not provide any documentation or cleanup kits as it related bodily fluid cleanup procedures. A food establishment shall have written procedures for employees to follow and an EPA registered disinfectant effective against Norovirus available on-site at the food service establishment when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. I Provided person in charge with a clean up procedure.

Observed the ice scoop stored in a soiled food storage container. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Clean container and wash, rinse and sanitize ice scoop.

Observed several containers of rehydrated onions with no prep or discard date inside walk in cooler. Refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. Person in charge will datemark the containers.

Observed several flies inside the facility although it is drive thru only. Observed air gaps in between the front doors and along the bottom of the door. Outer openings of a food service establishment shall be protected against the entry of insects and rodents by Filling or closing holes and other gaps along solid, self-closing, tight-fitting doors.

Observed no inspection report in the drive thru window. 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. Post current inspection in the drive thru window.

Observed black buildup around the outter drink dispenser nozzle of the slushy machine. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris

Observed the paper towel dispenser inoperable at the hand washing sink next to the icee machine in the main kitchen. Each hand washing sink or group of adjacent handwashing sinks shall be provided with individual, disposable towels. Ensure that the paper towel dispenser is working properly.

Observed 0 parts per million (ppm) of sanitizer solution inside the in use sanitizer bucket in the main kitchen near the front register. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under subsection (8)(b)3 of this Rule shall meet the requirements specified in DPH Rule 511-6-1-.07(6)(g), shall be used in accordance with the Environmental Protection Agency (EPA)-registered label use instructions P, and shall be used as follows for quaternary ammonium compound solution shall: 150-400 ppm. Remake sanitizer to appropriate level.

Observed several bottles of orange juice stored inside the same ice bin near the 3 compartment sink that is used for human consumption. Ice used as exterior coolant is prohibited as ingredient. Ice may not be used as food after it has been used as a medium for cooling the exterior surfaces of food, such as beverages. Employee removed beverage from ice bin and discarded the ice.

Observed no test kit to measure sanitizing solution in the establishment. A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided. Person in charge could not locate sanitizer strips. Please order test kit.

Observed a bag of caramelized onions on the top shelf dripping onto other the floor of the walk-in cooler. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean the debris inside the walk in cooler.

Observed loose cigarette inside the main kitchen on the counter in the rear of main kitchen. Lockers or other suitable facilities shall be used for the orderly storage of employee clothing and other possessions. Designate an area for employee items.

Observed no test kit to measure sanitizing solution in the establishment. A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided. Please order test kit.

Observed cheddar cheese 46°F stored on insufficient amount of ice near the grill area. 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 or below. Employee discarded the cheese and placed new cheese inside the container with a time as public health control indicator.

Observed no paper towels at the rear hand washing sink. Each handwashing sink or group of adjacent handwashing sinks shall be provided with: Individual, disposable towels. Employee refilled the paper towel dispenser.

Observed several stainless steel food-grade containers wet stacked. After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining before contact with food. Recommend pyramid stacking to allow the containers to air dry before stacking them correctly. Employee removed containers from shelf onto the drain board to air dry.

Observed employee prepping food while wearing a white air pod headphone. Employees shall maintain a high degree of personal cleanliness and shall use good hygienic practices during all working periods in the food service establishment. Please coach employees to refrain from wearing headphones while prepping food.

Observed several stainless steel food-grade containers wet stacked. After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining before contact with food. Recommend pyramid stacking to allow the containers to air dry before stacking them correctly. Employee removed containers from shelf.

Observed only one working light bulb over the grill area. At least 50 foot candles (540 lux) at a surface where a food service employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor. Please have bulbs replaced to increase lighting.

Observed all items in the walk-in cooler not being held at 41F or below. Ambient temperture of unit is 54F. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety (TCS) food shall be maintained at 41°F (5°C) or below. Facility has discarded all TCS items. Maintenance has been called to come and repair unit.

Observed employee prepping food while wearing wrist 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. Remove all wrist jewelry.

Observed, upon arrival, and employee prepping food without a hair restraint. 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. Employee put on hair restraint.

Observed several flies in the storage area before entering the walk-in cooler location and throughout the kitchen and dining area. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by routinely inspecting incoming shipments of food and supplies; routinely inspecting the premises for evidence of pests; using methods, if pests are found, such as trapping devices or other means of pest control as specified in the Georgia Department of Public Health food service rules and regulations; and eliminating harborage conditions. Call your reputable pest control company to come and provide a pest control service to the establishment and keep outer openings such as the drive-thru window closed when not in use and the air fan above the back door must be on when the door opens.