TACO BELL #9556

4-501.11 Maintain equipment in good repair. Observed rubber spatula and secondary squeeze bottle stored cleaned damaged. CDI - PIC voluntarily discarded both items.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed hand washing near FOH with food debris and build up inside hand washing sink. CDI - PIC cleaned hand washing sink.

4-602.11 (A) (1) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, before each use with a different type of raw animal food. P Observed five serving spoons stored clean near 3-comp-sink with sticky like texture and purple serving spoon with food debris and build up. Observed container stored cleaned with food build up on the inside of container. CDI - PIC voluntarily discarded container and moved serving spoons back to 3-comp-sink to be rewash. PIC stated the serving spoons will no longer be used after cleaning items they were removed from use 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 .

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door to kitchen with light visibly coming through lower portion of the door which can be an entry way for insects. PIC will place work order.

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 food debris and litter on floors in WIF. CDI - PIC instructed employee to clean the floors in WIF.

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P Observed employee using personal cell phone with gloved hands and proceeded to prepare food for customer order. CDI - PIC instructed employee to remove gloves and wash hands, food was that in the processes of being prepared was voluntarily discarded.

3-501.19(B)(2) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Ready to eat cut or chopped TCS produce or opened TCS hermetically sealed food that begins TPHC at 70 F or less, must remain at or below 70 F during the 4 hour time as a public health control period and be marked with the discard time. Observed opened/prepared chipotle ranch sauce, creamy jalapeno sauce, avocado ranch sauce above 70F near flip top unit in secondary squeeze bottles. EHS observed in WIC manufacture label on boxes of sauce stating to keep perishable food refrigerated. PIC stated sauces are on 8-hour TPHC but couldn't verify. CDI - PIC voluntarily discarded sauces in secondary squeeze bottles. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed TCS bottled sauces stored at room temperature in holding rack above fliptop and items in second fliptop cold wells above 41F. CDI’s- Bottled sauces voluntarily disposed of, and second fliptop containers rearranged so non-TCS foods are placed in the areas with compromised air flow. TCS foods in second fliptop rapidly return to 41F. PIC given TPHC procedure for sauces, if desired. EHS explains the sauces denoting “refrigeration required” on their packaging must be held on TPHC or in cold holding at 41F and below. (-1.5) TPHC procedures template: https://mecknc.widen.net/s/pvtc855zds/tphc-template-english

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed quat sanitizer >250ppm in sanitize basin of 3 comp sink. CDI- PIC dilutes water and will mix sanitizer to 150ppm-250ppm going forward. (-0)

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed many wet metal containers stacked at clean dish rack. EHS advises on proper air drying. (-0.5)

4-501.11 Maintain equipment in good repair. Observed first fliptop unable to maintain 41F and below at center cold-wells. Cold wells on the sides observed at 41F and below, where TCS foods should be held until repairs have been conducted. CDI- PIC calls in order for unit repair and states they will store TCS foods (sliced lettuce, diced tomatoes, TCS sauces) in the spaces capable of proper cold holding for time being. (-0.5)

4-501.18 Maintain wash, rinse, and sanitize solutions clean. Observed cloudy water with food debris at in-use sanitize basin of 3 compartment sink. EHS advises more frequent changing. (-0.5)

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee beverage on prep top of dry goods. CDI- PIC removes beverage from food prep area. (-0)

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed hand washing sink near 3-comp-sink being used to dispose of ice. CDI - EHS educated PIC on not having anything disposed of inside hand washing and it's primary purpose is only for handwashing. CDI - PIC removed all the ice from hand washing sink.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed 0PPM sanitizer at in use 3-comp-sink. PIC's test kit also registered 0PPM sanitizer. EHS instructed PIC to rewash dishes. During inspection PIC was able to fix wall mounted sanitizer dispenser. New sanitizer coming out of wall dispenser was observed at 200PPM. 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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

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 five clear/white food containers stored clean with date marking stickers and glue residue still attached. CDI - PIC moved items to 3-comp-sink,

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed outdoor dumpster with both sliding doors. CDI - PIC closed sliding doors. 5-502.11 Waste receptacles shall be emptied at a frequency to preclude strong odors or pest harborage. Observed litter and several cardboard boxes scattered all over the enclosed dumpster area. PIC stated that the waste company was unable to service area do to a car blocking the entrance of the garbage area.

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 floors near beverage dispenser soiled with spilled/leaking soda boxes. CDI - PIC instructed employee to clean up the area. 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 floors inside the walk in cooler with food and condiments debris throughout walk in cooler.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed three stainless steel pans stored clean with visible food build up. CDI - PIC moved pans into 3-comp-sink to be wash, rinse, and sanitized again. 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 .

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employee wearing bracelets while preparing food on prep line. CDI - PIC instructed employee to remove bracelets.

4-502.11(A) Maintain utensils in good repair. Observed rubber spatula torn and broken inside prep sink. CDI - PIC voluntarily discarded rubber spatula. 4-402.11 Fixed equipment shall be spaced to allow access for cleaning around the equipment or sealed to adjoining equipment or walls. Observed hand washing sink near 3-comp-sink not fully sealed to wall.

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 food built up inside warmer unit above prep unit. Observed food debris inside warmer where chips are held warm. More frequent cleaning inside units. 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 white build up around soda nozzles located near to-go window

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 black build up on caulking for 3-comp-sink to wall. Needs cleaning or new caulking.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM on duty during inspection. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed out-of-date vomit and diarrhea clean up procedures and no other form of corporate procedures. CDI - PIC was handed educational posters in English and Spanish.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed three employees with bracelets and rings on while working with food.

3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed two in-use sanitizing buckets with food debris and heavily soiled cloths. CDI - PIC discarded rags and liquid.

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 rust on the non food contact parts of the soda machines upfront, Build up on non food contact part of the equipment. Repeat

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed opened dumpster with damage cover at the back. Needs to be covered.

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 hood and vents in the kitchen area. Needs to be cleaned.

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 prep area in the kitchen.

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P. Observed employee about to wear glove after using phone. CDI. PIC asked employee to rehashed hands. No points taken due to PIC quick response.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P observed chemical sanitizer stored directly on same surface as to go bags and hand napkins. CDI. PIC removed.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employees wearing wrist jewelry and watches while working with food.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of clean pans in dish area.

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 rust on the non foodcontact parts of the soda machines upfront.

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed employee beverage being stored on shelf over single-use, single-service items. CDI: PIC relocated employee beverage to office.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels available at hand sink near back prep area. CDI: PIC re-stocked dispenser with paper towels.

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed box of single-use single-service lids on floor in dry storage area. CDI: PIC moved box to a shelf.

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 thorough cleaning needed on flooring under drive through tea machine and hand washing station left of single service shelving unit. -0.5-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee jacket stored with single service items on shelving unit. CDI - Jacket removed. -0-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit flies in back of facility.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of metal pans in dish area.

2-102.11 (A) - (C )(1), (4)-(16) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to the operation of the food establishment. -Pf Observed no CFPM on site during inspection. Observed employees and PIC not able to answer inspector questions.

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 on site during inspection.

5-205.11 (A),(B) Maintain access to handsinks. Observed a step stool blocking the hand wash sink near the walkin cooler. It was relocated to employees could access the sink.