KRYSTAL'S #37

Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used — Inspector Note: Observed walk in freezer door damaged at the bottom , leaving the freezer slightly open. No risk of foods melting, as the walk in freezer is located inside of the walk in cooler. Walk in cooler door is in good repair. CA: 1. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. 2. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.

Nonfood-contact surfaces clean — Inspector Note: Observed rack holding clean utensils unclean to sight and touch with and accumulation of dust and debris. Observed non food contact surfaces on the inside of the Blodgett oven unclean with oil and food debris. Observed the inner corners of the prep top cooler in main kitchen with an accumulation of food debris. Observed a dark brown substance wiped off of the lid of the ice machine on a clean white alcohol swab. CA: 3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Physical facilities installed, maintained, and clean — Inspector Note: Observed a missing ceiling tile near the handwashing sink in the main kitchen. Observed floors and walls between equipment with an accumulation of dirt and debris in main kitchen. CA: All physical facilities shall be maintained in good repair. 1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

Single-use/single-service articles: properly stored, used — Inspector Note: Observed coffee cup lids in front service area stored uncovered on unclean parchment paper covering an unclean metal compartment. The parchment paper was observed with red stains and food debris. CA: 1. Single-service and single-use articles and cleaned and sanitized utensils shall be handled, displayed, and dispensed so that contamination of food-and lip-contact surfaces is prevented.

Nonfood-contact surfaces clean — Inspector Note: Observed rack holding clean utensils unclean to sight and touch with and accumulation of dust and debris. Observed French fry warmer and fryer unclean with build up of oil and food debris. Observed non food contact surfaces of Blodgett oven unclean with oil and debris. CA: 3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Physical facilities installed, maintained, and clean — Inspector Note: Observed drive thru window broken and use of cardboard to close gaps of broken drive thru window and door. Observed floors in the main kitchen unclean to sight between and behind equipment with build of of food debris and grease. CA: All physical facilities shall be maintained in good repair. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed black debris and an accumulation of dust on alcohol swab after swabbing ice scoop holder for ice machine. Observed red and brown debris on alcohol swab after swabbing the inside of the ice machine where ice is in contact. Observed red and brown food debris on alcohol swab after swabbing 1 metal pan and 2 metal lids stored as clean with alcohol swabs. CA: 1. Equipment food-contact surfaces and utensils shall be clean to sight and touch.

Proper cold holding temperatures — Inspector Note: Observed perishable butter spread containers sitting on the counter at 72F and 69F. Observed carton of liquid egg whites sitting near grill at a temperature of 83F. There was no written time documentation on the carton. CA: 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. COS: The carton was discarded. The food employee grabbed a new carton from the walk in cooler and placed the new egg carton in the same area near the grill. Health Inspector discussed with PIC to make sure that the food employees place the liquid egg cartons in the prep top cooler near the grill when it is not in use. The PIC told the employee to move the fresh carton into the prep top cooler and the employee complied. The perishable butter spreads were discarded and replaced with new butter spreads from the walk in cooler. The new butter spreads were place in the reach in cooler located in the front food service area.