TACO BELL # 039118

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 present on the clean dish rack above the 3-comp sink in the rear of the facility. Ensure that all pans properly air dry prior to stacking together. -REPEAT-

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 in the bottom of the stand up RIC adjacent to the expo area. Observed hot holding equipment with food debris and residue present. Hot holding equipment was not in use at the time of the inspection.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed doors of the dumpster in the dumpster area of the facility open. Ensure that dumpster doors remain closed when not in use.

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 the ceiling vent above the 3-comp sink coming off of the ceiling. Ensure that the ceiling vent is repaired so that it is properly affixed to the ceiling.

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). Observed carryover food (ground beef, Nacho Cheese, and RTE Chicken) from the day prior with no date marking present to indicate prior day prep/use. Observed a container of diced tomatoes in WIC with no date marking present. Ensure that all foods being held for use the next day, or foods that are to be held greater than 24 hours are properly date marked -CDI- PIC properly date marked non-date marked foods. 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed two spice shakers unlabeled above the fryer. Ensure that all working containers of food are labeled to be identified.

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed multiple wet stacked metal containers present on the clean dish rack near the 3-comp sink. Ensure that all containers are properly drained and air dried after being W/R/S.

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 buildup of debris and food residue present on the sides of the fryers, on the HH table that was not in use at the time of the inspection, and at the bottom of the HH cabinet. Ensure that all non-food contact surfaces are clean and maintained as clean.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF. Observed no employee health policy in the facility during inspection. CDI. PIC was provided one and education also provided on the various food born illnesses and their symptoms. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety observed no vomitus response procedures provided. CDI hand re -issued

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

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed wet stacking of dishes in the cleaned dish area. Repeat **** IMPROVEMENT from last time.

5-205.15 Maintain a plumbing system in good repair. Observed water leaks from pipes on the floor.

4-903.11 (A) Store cleaned equipment, utensils, linens 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 cleaned utensils stored behind the wash basin of the 3 comp sink, exposed to contamination from the wash basin. -REPEAT-

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 buildup of food residue along bottom interior of low reach-in coolers and on shelves housing single-service items. -Increase frequency of cleaning.

4-903.11 (A) Store cleaned equipment, utensils, linens 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 cleaned utensils stored behind the wash basin of the 3 comp sink.

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 case, low reach in, tall reach in and tray housing single service items 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 vents above 3 comp and front line in need of cleaning.

4-501.11 Maintain equipment in good repair. Observed ice build-up on vent inside of in use reach-in freezer. Remove ice buildup and repair equipment to prevent future build-up. Also observed hand washing sink in female restroom in need of re-caulking. -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 general cleaning needed inside of reach-in unit. -0.5-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several metal containers wet nested on shelving unit above 3-compartment sink. CDI - Utensils separated to allow air drying. -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 accumulation of food debris underneath steamer. -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 on flooring inside walk-in freezer. CDI - PIC thoroughly cleaned area during inspection. -0-

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety observed no vomitus response procedures provided. CDI hand re -issued

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. 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 . Observed multiple metal and plastic containers stored as cleaned with sticker and or marker residue still on them. CDI removed to re wash.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .observed open bag of shredded lettuce bottom of prep unit un date marked. Date mark system explained item has 24 hours before discard. System has magnets for marking time. System realistic but date mark applicable foods not actually date marked on the container in which they reside.

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. TPHC procedure template may be found at: http://meck.co/FoodSafety observed pic unable to provide written procedures for Tphc. Supporting food handling documents suggest TCS foods are discarded with 4 hours again with magnets for labeling. Same documents also require these foods are held below 40° at the same time. CDI tphc document emailed.