8: Back hand washing sink blocked with various cleaning supplies. A warning letter will be requested due to this repeat violation. I will be back within 10 days to verify this priority item violation has been corrected.
26: Chemical bottles with clear liquid stored under front counter not labeled. A warning letter will be requested due to this repeat violation. I will be back within 10 days to verify this priority item violation has been corrected.
41: Scoop with no handle touching breaded onion chips in box.
45: Drink fountain area is excessively dirty with build up and debris.
53: Excessive dirt build up and debris on kitchen floor. Fan cover in wic excessively dirty. White substance on floor in wif. Grime build up on lobby doors and windows. Lobby ceiling tiles are in poor repair.
57: No no-smoking signs posted on entry doors.
Additional Comments
Nash026@krystal.com A complaint was called in to our department on July 14th regarding the restaurant being very dirty and needed to be cleaned up. Another complaint was emailed in to our department on July 18th regarding cross contamination: the cook was handling uncooked meat then immediately going to prepared foods and handling (barehanded) the food for customers. The grill station was covered with both cooked and undercooked items including raw onion and bread. The floors were filthy with food debris.The cashiers were handling money, touching computers, clothing, hair, bare face while assisting in food prep both ready to eat and raw. Complainant also observed the lack of gloves while handling all the above items.
Upon inspection i made both managers aware of complaints and discussed clean up of the kitchen area and lobby area.
I will be back within 10 days for a follow-up inspection regarding the observed priority item violations.
Observations
IN
1 Person in charge present, demonstrates knowledge, and performs duties
Compliant
Observations
IN
2 Management awareness, policy present
Compliant
Observations
IN
3 Proper use of reporting, restriction & exclusion
Compliant
Observations
IN
4 Proper eating, tasting, drinking, or tobacco use
Compliant
Observations
IN
5 No discharge from eyes, nose, and mouth
Compliant
Observations
IN
6 Hands clean and properly washed
Compliant
Observations
IN
7 No bare hand contact with ready-to-eat foods or approved alternate method properly followed
Compliant
Observations
OUT
8 Handwashing sinks properly supplied and adequate
Repeat
Observations
IN
9 Food obtained from an approved source
Compliant
Observations
NO
10 Food received at proper temperature
Compliant
Observations
IN
11 Food in good condition, safe, and unadulterated
Compliant
Observations
NA
12 Required records available: shell stock tags, parasite destruction
Compliant
Observations
IN
13 Food separated and protected
Compliant
Observations
IN
14 Food-contact surfaces: cleaned and sanitized
Compliant
Observations
IN
15 Proper disposition of unsafe food, returned food not reserved
Compliant
Observations
NO
16 Proper cooking time and temperatures
Compliant
Observations
IN
17 Proper reheating procedures for hot holding
Compliant
Observations
NO
18 Proper cooling time and temperature
Compliant
Observations
IN
19 Proper hot holding temperatures
Compliant
Observations
IN
20 Proper cold holding temperatures
Compliant
Observations
NA
21 Proper date marking and disposition
Compliant
Observations
NA
22 Time as a public health control: procedures and records
Compliant
Observations
NA
23 Consumer advisory provided for raw and undercooked food
Compliant
Observations
NA
24 Pasteurized foods used; prohibited foods not offered
Compliant
Observations
NA
25 Food additives: approved and properly used
Compliant
Observations
OUT
26 Toxic substances properly identified, stored, used
Repeat
Observations
NA
27 Compliance with variance, specialized process, and HACCP plan
Compliant
Observations
OUT
41 In-use utensil; properly stored
Observations
OUT
45 Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Observations
OUT
53 Physical facilities installed, maintained, and clean