Tennessee Department of Health
710 James Robertson Parkway Nashville, TN 37243 | Visit Official Website
Go Back to All Inspections

Krystal #MFS021

7073 Winchester Memphis, TN 38125

Food Service Establishment Inspection | Routine

August 8, 2019 | View Original Inspection PDF
Score : 72
Observations & Corrective Actions

2: 1200-23-01-.02(2)(a)2. PIC could not find employee illness policy.
8: 1200-23-01-.06(3)(a) No paper towels at handwashing sink at front desk
14: 1200-23-01-.04(6)(a)1. Ice cream machine is not clean.
14: 1200-23-01-.04(6)(a)1. Build up residue in coke machine nozzle
26: 1200-23-01-.07(2)(a) Sanitizer spray bottle stored next to dark chocolate container
34: 1200-23-01-.04(2)(d)9. No thermometer in the cooler at prep station
36: 1200-23-01-.05(5)(k) Flies in kitchen due to drive thru window left open
36: 1200-23-01-.05(5)(k) Two dead cockroaches in the dining area.
37: 1200-23-01-.03(3)(b)1. Soda bag stored on the floor at drink dispenser
37: 1200-23-01-.03(3)(b)1. Bread stored next to three compartment sink
38: 1200-23-01-.02(3) No hairnets observed on workers with visors
41: 1200-23-01-.04(6)(b)1.iv Ice scooper and handle left touching the ice in ice tray
43: 1200-23-01-.04(9)(c)1. Box of frosty cups stored underneath chemicals and next to vacuum cleaner.
45: 1200-23-01-.04(1) Orange juice cooler has build up residue
47: 1200-23-01-.04(6)(a)1.(iii) Build up mildew under ice machine
51: 1200-23-01-.06(3)(b) No paper towels in men restroom
53: 1200-23-01-.06(5)(b)1. Mildew in the ceiling at dry storage area.
53: 1200-23-01-.06(5)(b)1. Floor near mop sink is crumbled and damaged.
53: 1200-23-01-.06(5)(b)1. Mildew on the floor at the drink storage.
53: 1200-23-01-.06(5)(b)1. Build up grease and grime behind the deep fryer
53: 1200-23-01-.06(5)(b)1. Stove underneath stoves has build up food

Additional Comments

No comments

(1) Supervision
IN
1 Person in charge present, demonstrates knowledge, and performs duties
Compliant
(2-3) Employee Health
OUT
2 Management awareness, policy present
IN
3 Proper use of reporting, restriction & exclusion
Compliant
(4-5) Good Hygienic Practices
IN
4 Proper eating, tasting, drinking, or tobacco use
Compliant
IN
5 No discharge from eyes, nose, and mouth
Compliant
(6-7)Preventing Contamination by Hands
IN
6 Hands clean and properly washed
Compliant
IN
7 No bare hand contact with ready-to-eat foods or approved alternate method properly followed
Compliant
(8) Preventing Contamination by Hands (2)
OUT
8 Handwashing sinks properly supplied and adequate
(9-12) Approved Source
IN
9 Food obtained from an approved source
Compliant
NO
10 Food received at proper temperature
Compliant
IN
11 Food in good condition, safe, and unadulterated
Compliant
NA
12 Required records available: shell stock tags, parasite destruction
Compliant
(13) Protection from Contamination
IN
13 Food separated and protected
Compliant
(14) Protection from Contamination (2)
OUT
14 Food-contact surfaces: cleaned and sanitized
OUT
14 Food-contact surfaces: cleaned and sanitized
(15) Protection from Contamination (3)
IN
15 Proper disposition of unsafe food, returned food not reserved
Compliant
(16-17) Cooking and Reheating of Time/Temperature Control For Safety (TCS) Foods (16-17)
IN
16 Proper cooking time and temperatures
Compliant
NA
17 Proper reheating procedures for hot holding
Compliant
(18-22) Cooling and Holding, Date Marking, and Time as a Public Health Control
NA
18 Proper cooling time and temperature
Compliant
IN
19 Proper hot holding temperatures
Compliant
IN
20 Proper cold holding temperatures
Compliant
NO
21 Proper date marking and disposition
Compliant
NA
22 Time as a public health control: procedures and records
Compliant
(23) Consumer Advisory
IN
23 Consumer advisory provided for raw and undercooked food
Compliant
(24) Highly Susceptible Populations
IN
24 Pasteurized foods used; prohibited foods not offered
Compliant
(25-26) Chemicals
NA
25 Food additives: approved and properly used
Compliant
OUT
26 Toxic substances properly identified, stored, used
(27) Conformance with Approved Procedures
NA
27 Compliance with variance, specialized process, and HACCP plan
Compliant
(34) Food Temperature Control (4)
OUT
34 Thermometers provided and accurate
(36) Prevention of Food Contamination
OUT
36 Insects, rodents, and animals not present
OUT
36 Insects, rodents, and animals not present
(37) Prevention of Food Contamination (2)
OUT
37 Contamination prevented during food preparation, storage and display
OUT
37 Contamination prevented during food preparation, storage and display
(38) Prevention of Food Contamination (3)
OUT
38 Personal cleanliness
(41) Proper Use of Utensils
OUT
41 In-use utensil; properly stored
(43) Proper Use of Utensils (3)
OUT
43 Single-use/single-service articles; properly stored, used
(45) Utensils and Equipment
OUT
45 Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
(47) Utensils and Equipment (3)
OUT
47 Nonfood-contact surfaces clean
(51) Physical Facilities (4)
OUT
51 Toilet facilities: properly constructed, supplied, cleaned
(53) Physical Facilities (6)
OUT
53 Physical facilities installed, maintained, and clean
OUT
53 Physical facilities installed, maintained, and clean
OUT
53 Physical facilities installed, maintained, and clean
OUT
53 Physical facilities installed, maintained, and clean
OUT
53 Physical facilities installed, maintained, and clean
Non-Smokers Protection Act
Yes
57 Compliance with TN Non-Smoker Protection Act
Compliant
No
58 Tobacco products offered for sale
Compliant