Krystal Wrg001

Inspector notes: Observed old date marking stickers on clean food containers on storage rack. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Rewash, Rinse, and sanitizer food containers to remove old date marking stickers.

Inspector notes: Observed the top hinge of the door separated. Outer openings of a food service establishment shall be protected against the entry of insects and rodents by: Solid, self-closing, tight-fitting doors. Have the door repaired to protect from entry of outside insects.

Inspector notes: Observed hot dogs (45F) and chicken wings (47F) above 41F inside the walk in cooler. Also observed the outside walk-in freezer not keeping food items hard frozen: Chicken filet (60F) and Hamburger patties (57F). 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. PIC states an employee had the door open as he was cleaning the unit. Keep door to the unit closed. A technician has been called to service/repair the outside walk-in freezer. The food items inside the outdoor walk-in freezer were discarded.

Inspector notes: Observed gravy (117F) in the steam well below 135F. Also observed egg scramble bowl (124F) (eggs, cheese, grits) inside the warmer cabinet below 135F. 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. COS: PIC had an employee add hot water to the unit.

Inspector notes: Observed a box of onion rings discolored with mold-like growth inside the outside walk-in freezer. PIC states the facility has had issues with the outside walk-in freezer and has to check the unit every hour to ensure it is on and working. The facility has placed a work order to have the unit serviced. PIC discarded food item.

Inspector notes: Observed 0 parts per million (ppm) of quat sanitizer in the in use sanitizer buckets in the main kitchen. 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: 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 g...

Inspector notes: Observed the lid to the grease receptacle open. Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered With tight-fitting lids or doors if kept outside the food service establishment. Corrected on Site (COS): PIC closed the lid to the grease receptacle.

Inspector notes: Observed raw shelled eggs (60F) and liquid eggs (67F) improperly stored in an ice bath by just sitting on an insufficent amount of ice. 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. Provided guidance to the person in charge on the proper ice bath setup. Food items were discarded.

Inspector notes: Observed raw shelled eggs (64F) and carton of liquid egg (75F) sitting on the counter not under temperature control nor being held on time as public health control (TPHC) above 41F. 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. Food items were discarded.

Inspector notes: Observed carmalized onions (100F) and Chili (125F) sitting on an inoperable grill below 135F. 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. Per person in charge, the hot holding equipment that was to be used has broken. Food items were discarded. Have equipment repaired.

Inspector notes: Observed rehydrated onions (84F) and sliced Cheddar cheese (64F) on the make line being held on time as a public health control (TPHC) not labeled with 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 in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded. Food items were discarded. Train staff on proper TPHC procedures.

Inspector notes: Observed a half eaten candy bar stored inside the ice bin that is used for customer's consumption. Ice may not be used as food after it has been used as a medium for cooling the exterior surfaces of food or packaged foods. Ice and candy bar were both discarded.

Inspector notes: Observed 0 parts per million (ppm) of quat sanitizer in the in use sanitizer buckets in the main kitchen. 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: 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 g...

Inspector notes: Observed numerous priority violations during today's inspection: improper cold holding of time/temperature control for safety (TCS) foods, inadequate holding of hot holding TCS foods, not properly sanitizing food contact surfaces, not following time as public health control (TPHC) procedures of TCS foods. Based on the risk of foodborne illness inherent to the food service operation, during inspections and upon request, the person in charge shall demonstrate to the Health Authority knowledge of foodborne disease prevention, application of the Hazard Analysis Critical Control Point principles, and the requirements of this Chapter. The person in charge shall demonstrate this knowledge in one of the following ways:Complying with this Chapter by having no violations of Priority Items during...

Inspector notes: Observed boxes of food stored directly on the floor inside the walk in freezer. Food shall be protected from contamination by storing the food: In a clean, dry location Where it is not exposed to splash, dust, or other contamination and at least 6 inches above the floor. Person in charge relocated boxes to shelf.

Inspector notes: Observed employee food prepping 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. Obtain proper hair restraint.

Inspector notes: Observed several ceiling tiles in the dining room heavily stained or drooping down. All physical facilities shall be maintained in good repair. Have the leak repaired, then replace all of the damaged ceiling tiles.

Inspector notes: Observed the outside trash recepetacle open with trash stored inside, also observed the lid of the grease recetacle open. Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered:Contain food residue and are not in continuous use With tight-fitting lids or doors if kept outside the food service establishment. Close lid on both recetacles.

Inspector notes: Observed air gaps around the rear exit 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 doors. Have the door threshold repaired.

Inspector notes: Observed the door self closure broken on the rear exit door. Outer openings of a food service establishment shall be protected against the entry of insects and rodents by Solid, self-closing, tight-fitting doors. Have self closure repaired or replaced.

Inspector notes: Observed shell eggs (74F) stored inside the walk in cooler. 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. PIC states the eggs were placed inside the walk in cooler 30 mins prior to my arrival as they were used for the morning shift. The eggs were placed in an ice bath inside the walk in cooler to cool down.

Inspector notes: Observed pulled pork (102F) inside the steam well near the drive-thru area below 135F. 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. The water inside the steam well was 137F. The food container was not touching the water inside the steam well, perhaps that contributed to the food item being below 135F. PIC states the food item has been inside the steam well for less than an hour. COS: Person in charge reheated the food item to 165F and placed inside food container that will allow the water to touch the bottom of the container.

Inspector notes: Observed several food containers wet stacked. Air-Drying Required. After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining before contact with food. Coach employees to allow clean food containers to air-dry before being stacked.