TACO BELL #41092

2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur. Observed bottle of water stored on shelf above prep surface near fryers. CDI- beverage discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed guacamole with tomatoes on line at 43-44F. Guacamole was double panned in plastic container. CDI- guacamole was voluntarily discarded. 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 .

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed no written procedures at facility explaining TPHC process. Facility uses a combination of individual labels on pans and dry erase board on back of line. Sticker times on pans and board were not consistent. Foods on line were replenished and times on boards not updated. CDI- items past discard times discarded. VR required to ensure facility has adequate procedures in place. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

4-502.11(A) Maintain utensils in good repair. Observed two plastic containers with heavy build up and cracks that are no longer easily cleanable.

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. Observed low/missing grout in between the tiles on the cook line.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed scoop with debris/residue being stored as clean. -CDI- Scoop was placed on 3 comp sink to be W/R/S. Points not taken. (0 pts) 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 .

4-903.11 (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 container that were stored as clean. Separate to allow proper air drying. (0.5 pts)

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 NFCS throughout facility in need of cleaning such as, low boy units, hot holding units, and handles of equipment. Increase cleaning frequency. REPEAT*** (1 pt)

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. Observed low grout in between the tiles on the cook line. Repair grout. (0 pts)

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM present at time of inspection. **REPEAT** -1- For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

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 food employee wash hands for less than 20 seconds. -CDI- EHS educated food employee on proper handwashing procedures and food employee properly rewashed hands. -0- 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 .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking with multiple dishes stored as clean. Ensure dishes are properly air dried before being stacked. -0.5-

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 various NFCS in need of cleaning such as drink machines, top of slushy machine, interior surfaces of lowboys, hot holding cabinets, and prep units, steam wells, shelving where tortilla shells are stored, cabinets beneath consumer self-serve drink machine, shelving racks for clean dishes, cup dispenser apparatus, etc. Increased and more thorough cleaning frequency recommended. -0.5-

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 splash on walls in dish pit area, near prep sink/steamer area, near office, and walls behind make line near office. Increased and more thorough cleaning frequency recommended. -0-

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM on duty during the inspection. REPEAT For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed multiple pans of Quac and Pico in the WIC not date marked. PIC stated that they were made today and provided date mark 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-305.14 Unpackaged food shall be protected from contamination during preparation. Observed cinnamon sugar plastic bag open and inside a soiled box. The box is stored open and on the top shelf unprotected. Observed the employee actively working out of the cardboard box. EHS advised to put cinnamon sugar in a container once open and not work out of the cardboard box. EHS observed store’s SOP for Cinnabon balls and it states to put in a plastic bowl, twist bag closed, and store back in dry storage.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed 2 sanitizer buckets at 0ppm Quat. CDI employee emptied buckets and refreshed them. Sanitizer adjusted to 200ppm Quat.

4-501.11 Maintain equipment in good repair. Observed 3rd line prep unit not working and not being used. Facility has other units that they can use until it it repaired. PIC stated that it went out yesterday and she has already put in a work order for it.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed manager’s cell phone on the prep table. REPEAT CDI PIC moved the cell phone

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM on duty during first 30 minutes of the inspection. REPEAT For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at both handwashing sinks in the kitchen. CDI PIC provided paper towels.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple tcs foods on the prep unit above 41F. See temperature chart. Most of these pans were filled beyond the fill line. PIC stated that they filled the unit around 8 am this morning. CDI PIC removed some of the food from the pans and pout them in the WIC and cooled down to 41F or below. 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 .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed chemical spray bottle stored with single service tray liners and on the drain board of the 3 comp sink. CDI PIC moved all chemical spray bottles to chemical storage area.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed multiple spots in the kitchen were water is pooling. EHS spoke with PIC at previous inspection about water on the floor. PIC stated that the floor is uneven and when they sweep it down the drain it comes back up. PIC sated that a plumber came and cleaned the floor drains on 11-3-24. 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. Observed handwashing sink in the women restroom dettaching from the wall. REPEAT

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee cell phone on shelf above clean bowls and employee keys on prep table. CDI PIC moved items.

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

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed facility could not show that employees have been trained on health policy. CDI EHS educated PIC and provided Employee Health policy poster. For more information on employee health policy, 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 no Wriiten procedures at facility. CDI EHS provided written procedures poster. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer water at 3 comp sink at 0 ppm Quat. CDI PIC changed sanitizer bag and adjusted concentration to 200 ppm Quat. PIC also had all sanitizer buckets refreshed. EHS advised PIC to check sanitizer every morning. 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

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. Observed handwashing sink in women restroom detaching from the wall. REPEAT

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

6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed dead bugs on floor in dish room. 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a large amount of mice droppings near traps in dish room. PIC will speak with Ecolab regarding the findings today.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed 3 boxes of food on the floor in the WIC. Observed 4 boxes of food on the floor in the WIF. PIC stated that they received a delivery at 3 am today. CDI PIC put boxes on a shelf.

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed single service containers not in plastic in back storage room. CDI Employee discarded top containers and put containers back in plastic.

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed soiled cardboard under shelves in back storage room. CDI PIC removed soiled cardboard.

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. Observed handwashing sink in female restroom becoming detached from the wall.

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

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employee grab trash can with gloves and bring it to front line, then go to prepare food. CDI- Employee washed hands and new donned gloves.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed container in sani basin with concentration too low. CDI- Sani re-made to proper concentration. 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

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed dishes wet stacked in the clean dish storage area.

4-501.11 Maintain equipment in good repair. Observed second line broken. Get fixed.

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 for chips, shells in need of cleaning. Observed storage bins in need of cleaning.

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 under shelves in need of cleaning.

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

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed hash browns holding below 135F in a hot case. CDI- Hashbrowns placed on TPHC. 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 .

4-903.11(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 single service cups soiled with old food debris. CDI- Cups discarded.

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, hot box shelving, tall reach in freezer and prep area in need of cleaning.

5-205.15 Maintain a plumbing system in good repair. Observed water leaking from the vent above the handwashing sink. Get fixed

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed fries holding below 135F in the hot well. CDI- Fries placed on TPHC. 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 dishes wet stacked in the clean dish storage 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 hot boxes, tall reach in freezer, hot case and low reach ins need of cleaning.

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 large spill on the floor near the hot box.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed several containers soiled with old food debris in the clean dish storage area. CDI- Items taken back to be washed. 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 . 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice chute at soda machine in need of cleaning.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several dishes wet stacked in the clean dish storage 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 hot boxes, tall reach in freezer, hot case for potatoes and food storage bins in need of cleaning.

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 need of cleaning at the dry storage area. Observed wall near the steamer in need of 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. New permit.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P For more information please visit: http://meck.co/FoodSafety 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 . Observed hashbrowns and potatoes in the hot tray holding below 135F. Hot case in not functioning. Employee stated that maintenance had been called and will be here today to fix the case. Case has already been worked on this week. Items placed to TPHC until unit get fixed.

4-501.11 Maintain equipment in good repair. Observed hot case holding below 135F. Get fixed.

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 dry storage area in need of cleaning.