Krissals Improves its Sanitary Rating

No Violations Were Observed

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.

Critical - Observed soiled reach-in cooler gaskets. Repeat Violation.

Critical - Observed interior of microwave soiled.

Critical - Observed buildup of slime in the interior of ice machine. Repeat Violation.

Critical - Observed encrusted, soiled material on slicer.

Critical - Observed buildup of soiled material on racks in the reach-in cooler.

Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.

Critical - Observed handwash sink used for purposes other than handwashing.

Observed grease accumulated on kitchen floor.

Observed food debris accumulated on kitchen floor.

Ceiling tile missing. BACK

Observed kitchen wall soiled with accumulated grease.

Critical - Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only. ABC

Critical - Manager lacking proof of Food Manager Certification.

Critical - Violation: 02-22-1Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.

Violation: 15-30-1Shelves in reach-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. RUSTED REACHIN COOLER SHELVES

Critical - Violation: 22-17-1Observed soiled reach-in cooler gaskets.

Violation: 23-06-1Observed build-up of food debris, dust or dirt on nonfood-contact surface. ON SHELVES OVER PREP STATION

Violation: 24-10-1Observed utensils stored in crevices between equipment. Corrected On Site.

Violation: 51-11-1Carbon dioxide/helium tanks not adequately secured.

Critical - Violation: 53B-08-1No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro

Critical - Violation: 02-22-1Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.

Critical - Violation: 06-01-1Observed potentially hazardous food thawed in an improper manner.

Critical - Violation: 08A-28-1Observed food stored on floor.

Violation: 10-07-1Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.

Violation: 15-30-1Shelves in reach-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. RUSTED REACHIN COOLER SHELVES

Critical - Violation: 22-17-1Observed soiled reach-in cooler gaskets.

Critical - Violation: 22-20-1Observed buildup of slime in the interior of ice machine.

Violation: 23-06-1Observed build-up of food debris, dust or dirt on nonfood-contact surface. ON SHELVES OVER PREP STATION

Violation: 24-09-1Observed clean equipment stored on floor. CLEAN POTS STORED ON FLOOR

Violation: 24-10-1Observed utensils stored in crevices between equipment. Corrected On Site.

Violation: 37-02-1Observed hole in wall. BY COFFEE STATION

Violation: 51-11-1Carbon dioxide/helium tanks not adequately secured.

Critical - Violation: 53B-08-1No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.This violation must be corrected by : 8/31/2011.

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. REACHIN COOLER ON COOKLINE This violation must be corrected by : 8/31/2011.

Critical - Observed potentially hazardous food thawed in an improper manner.

Critical - Observed food stored on floor.

Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.

Shelves in reach-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. RUSTED REACHIN COOLER SHELVES

Critical - Observed soiled reach-in cooler gaskets.

Critical - Observed buildup of slime in the interior of ice machine.

Observed build-up of food debris, dust or dirt on nonfood-contact surface. ON SHELVES OVER PREP STATION

Observed clean equipment stored on floor. CLEAN POTS STORED ON FLOOR

Observed utensils stored in crevices between equipment. Corrected On Site.

Observed hole in wall. BY COFFEE STATION

Carbon dioxide/helium tanks not adequately secured.

Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro

Critical - Violation: 22-20-1Observed buildup of slime in the interior of ice machine.

Critical - Violation: 48-21-1No carbon monoxide sensor device located in a gas boiler room in a building which also contains sleeping rooms.Boiler Information: No Boiler On Site.130 gallon gas waterheater in kitchen

Critical - Violation: 53A-19-1Observed expired Food Manager Certification. This violation must be corrected by : 5-14-2011 .

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.

Critical - Dishmachine chlorine sanitizer not at proper minimum strength.

Critical - Observed buildup of slime in the interior of ice machine.

Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.dessert cooler

Observed attached equipment soiled with accumulated grease.fryer cabinets

Critical - No carbon monoxide sensor device located in a gas boiler room in a building which also contains sleeping rooms.Boiler Information: No Boiler On Site.130 gallon gas waterheater in kitchen

Critical - Observed expired Food Manager Certification. This violation must be corrected by : 5-14-2011 .

Violation: 15-32-1Observed coolers gasket torn/in disrepair.

Violation: 36-15-1Observed food debris accumulated on kitchen floor.all equipment and shelving

Violation: 37-01-1Ceiling tile missing.

Violation: 37-18-1Observed dusty ceiling tiles and/or air conditioning vent covers.throughout kitchen

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.COOKLINE COOLER 1,2 4.

Critical - Observed raw animal food stored over cooked food.raw calamari over soup in reachinCorrected On Site.

Observed coolers gasket torn/in disrepair.

Critical - Observed soil residue in storage containers.coffee station

Observed food debris accumulated on kitchen floor.all equipment and shelving

Ceiling tile missing.

Observed attached equipment soiled with accumulated dust.waterheater

Observed dusty ceiling tiles and/or air conditioning vent covers.throughout kitchen

Carbon dioxide/helium tanks not adequately secured.

Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.soup cups

Critical - Handwashing cleanser lacking at handwashing lavatory.

Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.

Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.servers handling bread and bagels with bare hands Corrected On Site.

Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls.steak knives

Observed cutting board grooved/pitted and no longer cleanable.

Critical - Observed dead roaches on premises.6 inside light shield

Critical - Observed employee wash hands with no soap.

Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods.

Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.sugar

Observed ripped/worn tin foil used as shelf cover.

Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination.2 oz. souffle cups need to be stored upside down

Observed utensils stored in crevices between equipment.

Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.reachin at 47 defrees

Critical - Covered waste receptacle not provided in women's bathroom.

Critical - Hotel and Restaurant license not properly displayed.

No copy of latest inspection report.

Observed attached equipment soiled with accumulated grease.

Critical - Observed buildup of slime in the interior of ice machine.

Observed clean equipment stored on floor.

Observed cutting board grooved/pitted and no longer cleanable.

Observed food debris accumulated on kitchen floor.

Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Corrected On Site.

Critical - Observed processed ready-to-eat, potentially hazardous food opened and frozen, not properly date marked.

Critical - Observed toxic item stored by food.

Critical - Observed unlabeled spray bottle.

Observed utensils stored in crevices between equipment.

Observed wall soiled with accumulated black debris

Observed wall soiled with accumulated food debris.

Critical - Outer openings of establishment cannot be properly sealed when not in operation.

Wet mop not hung to dry.

Wet wiping cloth not stored in sanitizing solution between uses.