Krystal Improves its Sanitary Rating

Basic - Equipment and utensils not properly air-dried - wet nesting. Prep pans

Basic - Old labels stuck to food containers after cleaning.

Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Also, has rust buildup **Repeat Violation**

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Only one that is current. **Repeat Violation**

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink without a lid and straw stored next to bread.

Basic - Equipment and utensils not properly air-dried - wet nesting. Prep pans

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils used to scoop grits and gravy 125°F

Basic - Old labels stuck to food containers after cleaning.

Basic - Onion scoop handle in contact with onions.

Basic - Soiled reach-in freezer gaskets. Meat freezer **Repeat Violation**

High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. Cook making eggs, meat

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Liquids 61°, rehydrated onions 58°

High Priority - Shell eggs in use or stored with cracks or broken shells.

Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Also, has rust buildup **Repeat Violation**

Intermediate - Handwash sink used for purposes other than handwashing. Employee dumped ice into hand wash sink.

Intermediate - Interior of reach-in freezer soiled with accumulation of food residue. Meat freezer

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. Quentin Lewis **Repeat Violation**

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Dish wash area **Repeat Violation**

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Only one that is current. **Repeat Violation**

Basic - Gaskets with slimy/mold-like build-up. Reachin freezer

Basic - Ice scoop handle in contact with ice. **Corrected On-Site**

Basic - Rust build-up inside ice machine.

High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Hamburger to onions

Intermediate - Handwash sink not accessible for employee use at all times. Pan on it **Corrected On-Site**

Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Front counter

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. **Corrected On-Site**

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. By triple sink **Corrected On-Site**

Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Critical - Observed uncovered food in holding unit/dry storage area. Boxed, cooked onions in storage area. Corrected On Site.

In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. Bowl used for scoop in onions. Corrected On Site.

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

Critical - Observed buildup of slime on soda machine dispensing nozzles, drive thru and dining area. Repeat Violation.

Equipment and utensils not properly air-dried. Metal bins above three compartment sink. Repeat Violation.

Observed dusty ceiling tiles and/or air conditioning vent covers. Above ice machine.

Observed moldy ceiling tiles and/or air conditioning vent covers. Above three compartment sink.

Critical - Hotel and Restaurant license not properly displayed. Corrected On Site.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Creamer in drive thru at 74 degrees.

Critical - No conspicuously located thermometer in holding unit. Reach in cooler behind front counter. Corrected On Site.

Critical - Observed raw animal food stored over ready-to-eat food. Shell eggs over bottled water in walk in cooler. Corrected On Site.

Observed ice scoop with handle in contact with ice. Corrected On Site.

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

Observed equipment in poor repair. Cracked plastic bins in storage area.

Observed old labels stuck to food containers after cleaning.

Observed old food stuck to clean dishware/utensils. Metal bins in storage area. Corrected On Site.

Critical - Observed buildup of slime in the interior of ice machine. Deflector shield with mold like substance.

Critical - Observed buildup of slime on soda dispensing nozzles. Drive thru and dining area.

Equipment and utensils not properly air-dried. Metal bins in storage area wet nesting. Corrected On Site.

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

Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.

Wet mop not hung to dry. Corrected On Site.

No Violations Were Observed

Critical - Violation: 53A-09-1No currently certified food service manager on duty with four or more employees engaged in food preparation.

Critical - Violation: 53A-10-2Food Service Manager not certified after 30 days of employment. Schekita Smith employed as manager for more than 30 days.

Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. Rehydrated onions. Corrected On Site.

Observed build-up of mold-like substance on surface of nonfood-contact surface. Walk-in cooler rack.

Observed residue build-up on nonfood-contact surface. Exterior of ach in freezer on cookline.

Observed build-up of food debris, dust or dirt on nonfood-contact surface. Interior of cookline reach-in freezer.

Critical - Handwash sink not convenient to use. Front counter sink partially blocked by freeze machine.

Critical - Observed toxic item improperly stored. On clean side of triple sink.Corrected On Site.

Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.

Critical - Food Service Manager not certified after 30 days of employment.

Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. Rehydrated onions. Corrected On Site.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Whipped topping 46F in steel reach-in by front counter. Corrected On Site.

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Steel reach-in cooler at 45-46Fy front counter.

Critical - No conspicuously located thermometer in holding unit. Steel reach-in cooler by front counter.Corrected On Site.

Critical - Observed raw animal food stored over ready-to-eat food. Opened package of raw sausage over 'sweet bites' in reach-in freezer. Corrected On Site.

Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Sliced american cheese. Corrected On Site.

Observed old labels stuck to food containers after cleaning.

Observed build-up of mold-like substance on surface of nonfood-contact surface. Walk-in cooler racks.

Equipment and utensils not properly air-dried.

Observed personal item stored with food. Purse.

Critical - Observed toxic item improperly stored. On drainboard of clean side of triple sink.Corrected On Site.

Critical - Ambient air thermometer in holding unit not accurate within +/- 3 degrees Fahrenheit. broken in reachin

Critical - Observed raw animal food stored over ready-to-eat food. raw bacon over OJ in walkin

Critical - Observed employee switch from working with raw food to ready-to-eat food without washing hands. raw hamburger meat to buns

Critical - Observed an employee with artificial nails/nail polish working with exposed food without wearing intact gloves.

Wet wiping cloth not stored in sanitizing solution between uses.

Critical - Violation: 12B-07-1Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.Repeat Violation.

Violation: 15-31-1Observed nonfood-contact equipment in poor repair. Mop Sink

Violation: 18-04-1Observed old labels stuck to food containers after cleaning.

Violation: 21-12-1Wet wiping cloth not stored in sanitizing solution between uses.

Critical - Violation: 22-24-1Observed buildup of slime on soda dispensing nozzles. ice dispensing nozzle in dining room

Violation: 24-08-1Equipment and utensils not properly air-dried. prep pans

Violation: 36-15-1Observed food debris accumulated on walkin freezer floor.

Violation: 42-03-1Wet mop not hung to dry.Repeat Violation.

Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.

Critical - Observed food employee touch bare body part then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Cook touched nose then handled sandwich containers.

Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Cook was handling money and then began preparing food wothout washing hands.

Critical - Observed employee improperly washing hands. Less than 20 secondsRepeat Violation.

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

Observed nonfood-contact equipment in poor repair. Mop Sink

Observed old labels stuck to food containers after cleaning.

Wet wiping cloth not stored in sanitizing solution between uses.

Critical - Observed buildup of slime on soda dispensing nozzles. ice dispensing nozzle in dining room

Critical - Observed interior of three compartment sink soiled.

Critical - Observed interior of reach-in freezer soiled with accumulation of food residue. cookline

Equipment and utensils not properly air-dried. prep pans

Drain cover(s) missing. mop sink

Observed open dumpster lid.

Observed food debris accumulated on walkin freezer floor.

Wet mop not hung to dry.Repeat Violation.

Critical - Person in charge failed to insure proper handwashing by employees.

Drain cover(s) missing. mop sink

Equipment and utensils not properly air-dried. prep pans wetnesting

Equipment or utensils not designed or constructed in a durable manner. screws holding guard up inside the ice machine are not food grade.

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. Employee touched a biscuit with bare hands. Corrected On Site.

Observed build-up of grease/dust on nonfood-contact surface. Hood filters

Critical - Observed buildup of slime on soda dispensing nozzles. Dining area

Critical - Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.

Critical - Observed food stored on floor. Bread trays

Observed gaskets with slimy/mold-like build-up. walkin cooler

Observed leaking pipe at plumbing fixture. three compartment sink drain pipe

Observed old labels stuck to food containers after cleaning. Repeat Violation.

Critical - Observed raw animal food stored over ready-to-eat food. bacon over onions in reachin cooler

Critical - Observed rusty screws in contact with beverage ice on the interior of ice machine.

Critical - Observed soiled reach-in cooler gaskets. Cooler/freezer unit on cookline

Observed walk-in cooler gasket torn/in disrepair.

Critical - A copy of the written operational procedures must be made available in each food establishment at all times for use by the person in charge and for review by the regulatory authority upon request. The operational procedures must be reviewed by the operator annually and modified as necessary. A verification of the annual review must be recorded as part of the written procedures.

Hose, Construction and Identification. A hose used for conveying DRINKING WATER from a water tank shall be: (A) Safe; (B) Durable, CORROSION-RESISTANT, and nonabsorbent; (C) Resistant to pitting, chipping, crazing, scratching, scoring, distortion, and decomposition; (D) Finished with a SMOOTH interior surface; and (E) Clearly and durably identified as to its use if not permanently attached.

If washing in sink compartments or a WAREWASHING machine is impractical such as when the EQUIPMENT is fixed or the UTENSILS are too large, washing shall be done by using alternative manual WAREWASHING EQUIPMENT as specified in Paragraph 4- 301.12(C) in accordance with the following procedures: (B) EQUIPMENT components and UTENSILS shall be scrapped or rough cleaned to remove FOOD particle accumulation;

Critical - Please see inspection report for more details.

Critical - Please see inspection report for more details.

Critical - Please see inspection report for more details.

Please see inspection report for more details.

Please see inspection report for more details.

Please see inspection report for more details.

Please see inspection report for more details.

Please see inspection report for more details.

Critical - Please see inspection report for more details.

Please see inspection report for more details.

Critical - Please see inspection report for more details.

Critical - The emergency lighting system shall be arranged to provide the required illumination automatically.

When all necessary washing and sanitizing of utensils and equipment are conducted at an approved commissary or food service establishment, a utensil washing sink will not be required, except that, an adequate supply of spare preparation and servicing utensils are maintained in the establishment and used to replace those that become soiled.

Critical - Work Space about Equipment. Sufficient space shall be provided and maintained about electrical equipment to permit ready and safe operation and maintenance of such equipment. In all cases, the work space shall be adequate to permit at least a 90-degree opening of doors or hinged panels.

Equipment and utensils not properly air-dried. Prep pans

Critical - Observed buildup of slime on soda dispensing nozzles. Black Substance Dining Area

Critical - Observed buildup of slime on soda dispensing nozzles. Black Substance on drive-thru and dining area drink heads and nozzles. Repeat Violation.

Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Cook didn't wash hands when changi gloves.Repeat Violation.

Observed equipment in poor repair. Top half of reachin cooler/reachin freezer.

Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. oven

Critical - Observed frayed/spliced electrical wires. For reporting purposes only. Powercord to timer on middle grill.

Observed gaskets with slimy/mold-like build-up. Walkin Cooler door

Observed grease accumulated under cooking equipment.

Observed in-use utensil stored in dirty standing water less than 135 degrees Fahrenheit. 128 degrees

Observed leaking pipe at plumbing fixture. Handwash sink in grill area leaks.

Critical - Observed obstructed exits, stairs, hallways or egress. For reporting purposes only. Empty box blocking rear exit door.

Observed old labels stuck to food containers after cleaning. Repeat Violation.

Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Dairy products

Observed residue build-up on nonfood-contact surface. Three compartment sink.

Observed residue build-up on nonfood-contact surface. Walkin Cooler Door

Critical - Observed soil buildup inside ice bin. Beverage System ice bin in drive-thru

Critical - Observed soil buildup inside ice bin. mold-like buildup Repeat Violation.

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

Observed wall soiled with accumulated debris in dishwashing area.

Plumbing system in disrepair. Three compartment sink leaks.

Critical - Hand wash sink lacking proper hand drying provisions. Dishwash Area

Light not functioning. Hood System

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

Critical - Observed buildup of slime on soda dispensing nozzles. Black substance on drive-thru and dining area drink heads and nozzles.

Observed cutting board grooved/pitted and no longer cleanable.

Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area.

Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. when changing and putting on gloves.

Critical - Observed food employee go outside then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.

Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. Cutting Boards

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

Observed old labels stuck to food containers after cleaning.

Observed ripped/worn tin foil used as shelf cover. near grill

Observed soil accumulated on kitchen floor behind ice machine.

Critical - Observed soil buildup inside ice bin. Ice Machine

Critical - Observed soiled reach-in freezer gaskets.

Observed syrups stored on paper.

Observed walkin cooler wall soiled with accumulated black debris.