KRYSTAL #1

Observed employee's cup of coffee on counter in kitchen without a lid. Hygienic Practices.

1. Employees shall not use tobacco in any form, or electronic devices that simulate tobacco smoking, while engaged in food preparation or service, nor while in areas used for equipment or utensil washing and storage, food preparation or food storage. Employees shall only use tobacco products or electronic devices that simulate tobacco smoking in approved designated areas.

2. Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. However, drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee’s hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles will be allowed.

Person in charge discarded coffee.

Observed sanitizer in three-compartment sink with a QAC concentration of 0 ppm. Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration, and Hardness. 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:

1. A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart; P

Concentration Range Minimum Temperature

MG/L PH 10 or less oF (oC) PH 8 or less oF (oC)

25-49 120 (49) 120 (49)

50-99 100 (38) 75 (24)

100 55 (13) 55 (13)

2. An iodine solution shall have a minimum temperature of 68°F (20°C)P minimum concentration between 12.5 ppm and 25 ppm, P and pH of 5.0 or less or a pH no higher than the level for which the manufacturer specifies for the solution to be effective; P

3. A quaternary ammonium compound solution shall have a minimum temperature of 75ºF (24ºC), P have a concentration as specified in DPH Rule 511-6-1-.07(6)(g) and as indicated by the manufacturer’s use directions included in the labeling, P and be used only in water with 500 ppm hardness or less or in water having a hardness no greater than specified by the EPA-registered label use instructions; P

4. If another solution of a chemical specified under paragraphs 1 through 3 of this subsection is used, the permit holder shall demonstrate to the Health Authority that the solution achieves sanitization and the use of the solution shall be approved; P

5. If a chemical sanitizer other than chlorine, iodine, or a quaternary ammonium compound is used, it shall be applied in accordance with the EPA-registered label use instructions ;P and

6. If a chemical sanitizer is generated by a device located on-site at the food service establishment, it shall be used as specified in 1-5 of this subsection and shall be produced by a device that:

(i) complies with law as specified in sections 2(q)(1) and 12 of the Federal Insecticide, Fungicide, and Rodenticide Act (FIFRA), P

(ii) complies with 40 CFR 152.500 Requirement for Devices and 40 CFR 156.10 Labeling Requirements, P

(iii) displays the EPA device manufacturing facility registration number on the device, Pf and

(iv) is operated and maintained in accordance with manufacturer’s instructions. Pf.

7. On-site chemical sanitizer generating equipment with active ingredients, such as copper, must be registered as pesticides. The active ingredient may be part of the equipment or separately added.

Person in charge added sanitizer to solution to meet 200-400 ppm of sanitizer.

Observed ceiling tiles and overhead air vent with a black build-up on its surface. Also observed ceiling leaking near drive-thru area. 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 Core item shall be corrected within 72 hours. Person in charge stated that the ceiling tiles will be fixed by Oct 7, 2024.

Observed expired carton of reduced fat milk in the reach in cooler next to the drive-thru window with a use by date of March 19, 2024. Food shall be safe, unadulterated, and honestly presented. Person in charge discarded expired carton of milk.

Observed hot dogs reaching temperatures above 135 degrees F in the warmer drawer in the main kitchen area (see temperature log). 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 or above 135°F (57°C). Person in charge voluntarily discarded food items.

Observed TCS food items temping greater than 41 degrees Fahrenheit in the prep-top cooler and walk-in cooler. See temperature log. 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. Person in charge voluntarily disposed of TCS food items.

Observed biscuits uncovered and stored in the walk-in cooler. 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 voluntarily disposed of biscuits.

Observed the reach-in cooler and prep-top combo located in the main kitchen area near the 3-compartment sink not working properly. Observed reach-in cooler temperature above 41*F. Also, observed reach-in freezer in the same area not working properly. Observed food items in the reach-in freezer not frozen solid. Equipment for cooling and heating food, and holding cold and hot food, shall be sufficient in number and capacity to provide food temperatures as specified under DPH Rule 511-6-1-.04. Must correct within 10 calendar days.

Observed facility without the correct small-diameter probe to measure thin masses of food. A temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as meat patties and fish filets. Must correct within 10 calendar days.

Observed most current inspection report not posted. 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. Person in charge posted new inspection report.

Observed facility without chemical testing strips. A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided. Must correct within 10 calendar days.

Observed tile floor in the walk-in freezer cracked and missing certain spots. Floors, Walls, and Ceilings, Cleanability. Except as specified under subsection (2)(d) of this Rule and except for antislip floor coverings or applications that may be used for safety reasons, floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Must correct within 72 hours.

Observed an expired CFSM certificate posted in public view for Amanda Rone. The certificate expired back in 9/23/2021. A CFSM certificate which has expired, been revoked or suspended shall not be posted in the food service establishment. The PIC removed certificate from the wall.

Observed the reach-in cooler located in the main kitchen area near the 3-compartment sink not working properly. Observed reach-in cooler temperature above 41*F. The PIC stated that she noticed the unit was not working properly this morning and immediately contacted maintenance. Equipment for cooling and heating food, and holding cold and hot food, shall be sufficient in number and capacity to provide food temperatures as specified under DPH Rule 511-6-1-.04. The PIC removed items from the reach-in cooler and placed in the walk-in cooler. The PIC informed employees not to use the cooler until it is fixed.

Observed the food employees in the main kitchen area prepping and cooking food without proper 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. The employees were given hairnets to use and PIC stated that she would purchase more hairnets.