KRYSTAL #7

Observed time/ temperature control for safety foods cold holding above 41°F in walk-in cooler located in main kitchen 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 (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 discarded all food items.

Observed walk-in cooler not able to properly hold cold foods. Observed internal thermometer at 60 degrees Fahrenheit. See Temperature Observations. 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.

Observed door of walk-in cooler not tight as well as not shutting properly. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. Core items must be corrected within 72 hours of inspection.

Observed mini frankfurters, shredded cheese, pickles, and sauces stored in prep-top cooler under leaking water line. Food may not be stored in the following areas:

1. Locker rooms;
2. Toilet rooms;
3. Dressing rooms;
4. Garbage rooms;
5. Mechanical rooms;
6. Under sewer lines that are not shielded to intercept potential drips;
7. Under leaking water lines, including leaking automatic fire sprinkler heads, or under lines on which water has condensed;
8. Under open stairwells; or
9. Under other sources of contamination. Core items within 72 hours of the food service establishment's receipt of the inspection report.

Observed the floor in the main kitchen not clean with crumbs and residue. Observed the tops of the equipments with dibris build up. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. COS PIC told an employee to start cleaning the areas stated.

Observed time/ temperature control for safety foods cold holding above 41°F in walk-in cooler located in main kitchen area. See temperature observations. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/ temperature control for safety foods shall be maintained at 41°F or below. Person in charge stated other walk-in cooler will be used until the walk-in cooler located in the main kitchen area is able to cold hold time/ temperature control for safety foods at 41°F or below. Person in charge put in work order for walk-in cooler and stated it would be fixed by 10/23/2023.