TACO BELL #42145

6-301.14 Post a handwash sign at each handsink. Observed no hand washing signage in customer restrooms. CDI- EHS gave out hand washing signs 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed BOH hand washing sink with no form of hand drying. CDI - PIC added roll of paper towels. 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed soiled taco bell cup and soiled gloves stored inside FOH hand washing sink. CDI - Employee cleaned out hand washing sink.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed four in-use sanitizing buckets with quaternary sanitizer at 0PPM. CDI- PIC replaced quaternary sanitizer with 200PPM.

REPEAT 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 several metal/plastic containers wet stacked on drying shelf. CDI - PIC educated employee on how to place items in a self drying position. PIC corrected orientation.

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 tortilla press machines with built up food debris. Increase frequency of detail cleaning.

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 several plastic containers wet stacked on drying shelf. CDI - PIC educated employee on how to place items in a self drying position.

4-501.11 Maintain equipment in good repair. Observed a couple of yellow plastic containers with cracks and chips stored clean. CDI - PIC voluntarily discarded items.

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 three large bins where non-tcs food is stored with food debris and build up on nonfood contacts surfaces. Increase frequency of cleaning units.

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 in WIF food build up and debris throughout the floors. Increase frequency of cleaning.

REPEAT 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed several plastic food containers and two bus tubs stored clean with food debris and build up on food contact surfaces along with greasy like texture. PIC stated new equipment has been ordered. CDI - PIC voluntarily discarded food containers and bus tubs. 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 .

REPEAT 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed above 3-comp-sink and storage rack clean utensils with food debris and build up. CDI - PIC moved items back to 3-comp-sink to be rewashed, rinsed, and sanitized. 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 .

3-501.19 (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 TPHC procedures for items held on 4 hour time. Leftover foods from the prep lines H/H and C/H are cooled down and reused. Rice and Potatoes are not cooled down or reused. TPHC form was filled out with PIC on site and given an electronic copy. TPHC procedure template may be found at: 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 - Observed no written procedures for the cleanup of vomit or diarrheal events. CDI - EHS provided. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. - Observed the handwash sink closest to the drive-thru window in use as a dump sink. CDI - EHS informed staff that they are only to use the handwash sinks for handwashing and cannot dump ice or other beverages down the drain. 6-301.14 Post a handwash sign at each handsink. - Observed no handwash signs posted at the men’s and women’s restroom handwash sinks. CDI - EHS provided at the end of the inspection.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. - Observed several plastic containers stored as clean on the storage rack across from the 3 compartment sink area with visible sticker residue on their surfaces. CDI - Dishes placed at 3 compartment sink to be W/R/S. 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 .

3-501.19 (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 the establishment using TPHC to hold potatoes in the overhead warmer at the prep line but no written procedures on site. CDI - EHS filled out TPHC document with PIC at the end of the inspection. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed multiple stacks of metal and plastic containers to be wet nested on the racks across from the 3 compartment sink area.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. - Observed the sliding door of the dumpster to be open at the time of the inspection.