- Basic - Bowl or other container with no handle used to dispense food. In reconstituted onions **Corrected On-Site**
- Basic - Ceiling tile missing. In storage area
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Front counter, purse
- Basic - Floor area(s) covered with standing water. By walk in cooler
- Basic - Interior of ice machine with rust that has pitted the surface.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Walk in cooler, storage area
- Basic - No copy of latest inspection report available.
- Basic - Old labels stuck to food containers after cleaning.
- Basic - Reach-in freezer gasket torn/in disrepair. On cook line Reach in cooler by front counter
- Basic - Wall in disrepair. Tiles on baseboards cracked
- Basic - Water leaking from faucet/faucet handle. Mop sink
- Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Bucket
- High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Reconstituted onions
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Fried chicken **Corrected On-Site**
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food marked with a date that exceeds 7 days after opening/preparation. Hot dogs**Corrected On-Site**
- High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit. Put in ice bath, replaced with new eggs and out into walk in cooler 51°f within 20 minutes (has 2 hours to cool to 41°f)**Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin.
- Intermediate - Handwash sink not accessible for employee use at all times. Blocked by boxes in dish room
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In kitchen **Corrected On-Site**
- Intermediate - Required employee training provided by an unapproved provider. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Change of owner license issued January 22, 2014 no warning required
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2/7/2014 | Routine - Food | Inspection Completed - No Further Action |
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