TACO BELL #41093

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing -Pf- Observed a box of gloves resting on the side of the hand sink nearest to the entry way of the kitchen. Ensure that hand sinks are not used for any other purpose other than handwashing such as item storage. -CDI- Gloves were removed and relocated by the PIC.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed small fruit flies present near the rolling cart of dry spices, as well as around the drains in the facility. PIC stated that pest control comes every 3 weeks. EHS stated that it may be best practice to increase pest control to every 2 weeks in the warmer months or more to ensure that the facility is free from pests. Pests were not in contact with food or food contact surfaces at the time of inspection.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed the left dumpster in the dumpster area missing its drain plug. Ensure that the drain plug is replaced on this dumpster.

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. Observed wet stacked metal containers on the clean dish rack of the facility ensure that dishes are completely air dried prior to being stacked together.

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 debris and residue present on the exterior surfaces of cooking and holding equipment as well as the bottoms, ledges, and handles of holding equipment. Ensure that non-food contact surfaces are cleaned and maintained as clean.

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 in the WIC and underneath cooking equipment and holding equipment throughout the facility in need of cleaning due to a build up of residue and food debris. Ensure that floors, walls, and ceilings are cleaned and maintained as clean.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- Observed 3 containers and 1 fryer basket with food residue present on them, stored on the clean dish rack. Ensure all dishes are properly W/R/S before being placed on clean dish rack. -CDI- PIC moved back to 3-Comp Sink for proper W/R/S. -NO ESCALATION DUE TO IMPROVEMENT FROM LAST INSPECTION- 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 .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked containers on the clean dish rack adjacent to the 3-comp sink. Ensure all equipment is air dried prior to being stacked.

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 soil and food residue buildup present on shelving throughout the facility, on cup dispenser by drive thru window, on tray beneath drive thru soda dispenser, and on the sides of prep/cooking equipment. Ensure non food contact surfaces are maintained as clean.

6-501.18 Maintain handwashing sinks, toilets and urinals clean. Observed soiled sink in the men’s restroom of the facility. Ensure all sinks, toilets, and urinals are maintained as clean.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed left dumpster in dumpster area with no drain plug present. Replace drain plug for the dumpster.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. 5 pans and 3 scoops found stored as clean with visible food residue on them. Food-contact surfaces of equipment and utensils shall be cleaned to sight and touch. CDI - Items taken to 3-compartment sink to be washed. 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 Small amount of ground beef in hot holding measured 125F. TCS foods in hot holding shall measure at least 135F. cDI - PIC discarded ground beef. 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 .

4-501.11 Maintain equipment in good repair. Repair fryer that was damaged in fire this morning. 0 pts.

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturer label. -Pf Hot water and soap solution at 3-compartment sink measured 103F. Wash solution must be at least 110F. CDI - PIC emptied sink and refilled it with 112F solution.

4-501.11 Maintain equipment in good repair. -Observed shelves used for storing clean dishes/utensils with visible rust. Repair or replace shelving.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. - Pf. Observed no hand towels at hand washing sink. CDI - PIC instructed employee to replenish towels. -0-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple metal food containers wet-stacked on clean storage shelf. -0.5-

REPEAT VIOLATION: 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 surfaces under two warmers in need of cleaning. No escalation of points due to improvement noted. -0.5-

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed debris on ground surrounding dumpsters. 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed two dumpster sliding doors left open. Close after use. -0-

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 low reach in and chip hot box in need of cleaning.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed hashbrowns in the hot case holding below 135F. CDI- Hashbrowns discarded and new ones made. 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 .

4-601.11(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 hot boxes and tall reach in freezers in need of cleaning.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. - Pf. Observed food containers and squeeze bottles with grease and food debris build-up stored as clean on utensil shelving unit. CDI - Containers and squeeze bottles relocated to 3-compartment sink to be washed, rinsed and sanitized. -1.5- 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.

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 general cleaning in hot holding drawer above make line and inside of reach-in unit below. -0-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed shredded cheeses and cut lettuce registering 43-44 F inside reach-in unit. PIC stated that the products were used to fill up the line this morning. CDI - Products transferred to walk-in cooler to cool down. -1.5- 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.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24 hrs. - Pf. Observed opened bags of shredded cheddar cheese, mixed cheese and cut lettuce with out date marking. PIC confirmed that the items were first used last night. CDI - Products date marked. -1.5- 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of foods stored on floors inside walk-in cooler and freezer. 3-305.14 Unpackaged food shall be protected from contamination during preparation. Observed uncovered taco shells at back dry storage shelving unit. CDI - Shells placed in sleeve. -1-

5-205.15 Maintain a plumbing system in good repair. Observed heavy water leaking at under hand washing sink trap j-bend plumbing next to dry storage shelving unit. Leaking occurs when sink is in-use. Repair. -0-

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 cleaning needed inside cabinets under lobby soft drink station. CDI - Area thoroughly cleaned during inspection. -0-

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC on duty without CFPM certification. Facility is still under a transitional permit and points cannot be deducted at this time. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels in men’s restroom. CDI: PIC supplied paper towels.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch . Pf. black markers used to date mark food pans. Pans are not considered clean if they have been thru cleaning process and ink persists. Observed marking ink still on pans stored as clean. REPEAT CDI- pans returned to cleaning process. For more information please visit: http://meck.co/FoodSafety 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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed quay sanitizer buckets holding wiping cloths. Sanitizer had a concentration of 50 ppm. CDI: PIC refreshed buckets with new sanitizer and new wiping cloths.6

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Pans found wet-stacked on clean storage shelf. REPEAT

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Hand sink loose and detaching from wall in female restroom. Recaulk to provide smooth transition from sink to wall. REPEAT

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: Employee washed hands but there was no soap in the dispenser. Employee continued with others steps in washing process. CDI- PIC had employee add soap and rewash hands. For more information on handwashing, please visit: http://meck.co/FoodSafety or view our training video at the following web link, https://youtu.be/BH6CLGrH10M .

6-301.11 Provide soap for handwashing at each handsink. -Pf: No soap available at handsink near make line. CDI- soap added.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch . Pf. black markers used to date mark food pans. Pans are not considered clean if they have been thru cleaning process and ink persists. Observed marking ink still on pans stored as clean. CDI- pans returned to cleaning process. For more information please visit: http://meck.co/FoodSafety 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 .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Pans found wet-stacked on clean storage shelf.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Hand sink loose and detaching from wall in female restroom. Recaulk to provide smooth transition from sink to wall.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf : PIC could not produce clean up procedure. CDI- gave facility approved clean up procedures (poster), written procedure. For more information please visit: http://meck.co/FoodSafety

2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Opened and partially consumed employee drink with screw top stored on surface with boxes of chili seasonings. Employee water with top and straw stored on top of boxes of chili seasoning.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch . Pf. Permanent black markers used to mark food pans. Pans are not considered clean if they have been thru cleaning process and ink persists. Verification of correction within 10 days. For more information please visit: http://meck.co/FoodSafety 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 .

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf: Facility could not produce test strips for quat sanitizer. Verification within 10 days.

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Loose garbage in dumpster enclosure.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Hand sink loose and detaching from wall in female restroom. Recaulk to provide smooth transition from sink to wall.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee food found on shelves with, and above, retail food.