TACO BELL #37814

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. 1 food employee was wearing watch. Food employees must not wear jewelry on their hands or wrists. 0 pts.

4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. Some stacks of pans and containers on clean dish shelf were still wet. Allow utensils to adequately air dry before nesting. REPEAT

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. 3 soda nozzles at soda machine at drive thru at buildup on them. Clean soda nozzles more frequently. 0 pts.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 1 bag of cut lettuce measured 47F in bottom of cooler on line. TCS foods in cold holding shall measure 41F or less. CDI - PIC moved bag to walk-in cooler to cool. 0 pts. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. Some stacks of pans on clean dish shelf were stacked while they were still wet. Allow utensils to adequately air dry before nesting. REPEAT

4-603.16 Washed utensils and equipment shall be rinsed prior to sanitizing. Employee observed taking utensil out of wash vat and put it in sanitizer vat without rinsing first. Ensure employees rinse utensils in between washing and sanitizing. CDI - Employee educated about wash, rinse and sanitize process.

5-501.15 Provide dumpster, waste containers that are of sound construction. Cardboard dumpster is rusted through and needs to be replaced. 0 pts.

6-501.111 Keep the premises free of insects, rodents, and other pests. Some flies observed in establishment. Keep premises free of pests.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Some stacks of pans stored on clean dish shelf were wet nested. Allow utensils to adequately air dry before stacking. 0 pts.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Denim bag observed on top of box of plastic wrap and employee cell phone observed on prep table. Store personal items separate from single-use/single-service articles and food.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety. Observed no CFPM in the facility during inspection.

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P. OBSERVED employees wash hands for less than 20seconds. The entire wash time was 10 seconds. CDI. Education was provided on hand washing and how to wash. EMPLOYEE properly washed hands after education was provided. For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M .

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed scoops with handles that were stored in food on prep line.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. OBSERVED PAPERS stored directly in hand sink. CDI. PIC removed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed diced tomatoes and lettuce in prep unit above 41F. CDI PIC voluntarily discarded and food replaced. Unit temp was 38F. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in use wet wiping cloths stored in sanitizer at 0ppm. CDI. PIC changed the solution.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking with dishes stored as clean. **REPEAT** -1-

4-501.11 Maintain equipment in good repair. OBSERVED RI unit in disrepair. Facility has work order for the unit. Unit had been placed out of service before inspection.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed opened dumpster outside.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf- Observed no paper towels at handwashing sink near office. Per PIC, paper towel dispenser is broken and a work order has been placed. -CDI- PIC provided a roll of paper towels. **REPEAT** -1-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.- Observed greasy residue on plastic containers and trays stored as clean. -CDI- PIC moved items to dishpit to be W/R/S. -0- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed tater tots and hash browns hot holding below 135F. Refer to temperature chart. -CDI- PIC discarded items and replaced with new ones. -0- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking with dishes stored as clean. **REPEAT** -1-

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed paper towels at handsink in the back. CDI paper towels provided.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed diced tomatoes and guacamole and tomatoes in prep unit above 41F. CDI tomatoes just prepped and placed in walk in and guacamole discarded from this morning. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee wearing a watch while prepping food for service.

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed scoops with handles that were stored in food on prep line.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal pans that were wet stacked on drying rack.

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours.Observed in use utensils stored on surface with build up. CDI. PIC removed.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed build up on outside RI coolers. CDI. Needs to be cleaned.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed missing drain plugs in the dumpster. Needs to be replaced.

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed containers of spices without a label. CDI. PIC labelled. REPEAT-

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observ3ed employee working in the kitchen without a hair cover. CDI. Employee wore one.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in use wet wiping cloths stored in sanitizer at 0ppm. CDI. PIC changed the solution.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed build up on vents in the kitchen area. Needs cleaning.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety. Observed no CFPM in the facility during inspection.

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed cheese scoops stored with handle touching the food. CDI. PIC removed. REPEAT.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee drinks stored on coffee machine. CDI. PIC removed.

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed containers of spices without a label. CDI. PIC labelled.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observ3ed employee working in the kitchen without a hair cover. CDI. Employee wore one.

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed cheese, tomatoes scoops stored with handle touching the food. CDI. PIC removed.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed a container of salt without a label. CDI. PIC labelled.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pans wet stacked on drainboard of 3-comp sink.

REPEAT VIOLATION: 4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed drive thru cups in dispenser with large cups past top of cup holder. CDI - PIC removed and discarded cups beyond the fill line

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed unlabeled shaker at cook line. -0-

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed drive thru cups in dispenser with 5-7 large cups past top of cup holder. CDI - PIC removed and discarded cups beyond the fill line with soda present. -.5-