TACO BELL #029867

6-202.15 Protect outer openings of establishment from insect or rodent entry. - Observed a gap at the base of the back door to the kitchen, allowing for the potential entry of vermin into the establishment.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. - Observed a case of frozen precooked scrambled eggs to be stored directly on the ground of the WIF. CDI - Box moved to the shelves in the WIF.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. - Observed both wiping cloth buckets to be testing at <50ppm quaternary ammonia. REPEAT. CDI - Wiping cloth buckets emptied and refilled with properly concentrated 200ppm solution.

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. - Observed multiple stacks of cleaned plastic and metal insert containers to be wet nested on the racks above the 3 compartment sink. 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 the interior base of the 2 hotboxes, the interior/gaskets of the upright 2 door RIF, and the exterior surfaces of the clamshell griddle press to have accumulations of food debris/grime.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Low bucket of Quat observed.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Wet stacking observed.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed minor food residue inside of handwashing sink by in store makeline line and small amounts of tomatoes and cilantro in handwashing sink by to go makeline. CDI-PIC cleaned out sinks. Ensure handwashing sinks are clean at all times and are only used for handwashing.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed cardboard dumpsters with open lids in enclosure due to overflow of cardboard boxes. PIC stated that trash company has missed pick up and that it’s the second time that company has missed pick up in the last couple months. Facility receives twice a week pick up.

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 ceiling tile in dry storage area above napkins and other single use items that is damaged due to water damage. PIC stated that work order has been placed prior to today’s inspection.

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 dark build up on wall above 3 compartment sink and above drying racks of 3 compartment sink, minor grease on floor underneath fryer. PIC stated areas would be cleaned today. REPEAT.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed multiple scoops with minor food stains on food contact section of the scoops. CDI-PIC set aside scoops to be rewashed. 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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed one bucket with in use wiping cloths that tested at 50 ppm that was slightly cloudy and had visible food debris. PIC refilled sanitizer bucket. 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 bucket on active cookline with visible food debris and was slightly cloudy and tested at 50 ppm. PIC refilled sanitizer bucket.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed one stack of metal containers wetstacked on rack above 3 compartment sink. PIC separated containers to allow for air drying. EHS spoke with PIC about moving dried equipment and utensils to other shelves to allow for increased drying space due to size of drying board at 3 compartment sink.

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 fan vents in WIC with minor dust residue and minor dark buildup underneath prep sink across from makeline.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM during inspection. Repeat 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 potatoes in hot drawer above prep line below 135F. CDI-PIC voluntarily discarded potatoes. 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 .

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

4-501.11 Maintain equipment in good repair. Observed one torn gasket on bottom, right reach in freezer door. PIC stated that new gasket had been ordered prior to inspection.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC without CFPM certification.REPEAT 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)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed lettuce temp of 50F CDI PIC place lettuce back into WIC 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 24hrs. -Pf Observed bin of opened Seasoned beef, Chicken,Beef and cheese in WIC without date marking. CDI PIC added date on the bin 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed metal pan of pizza sauce with exp date of 10/9/23 @ 1252 PIC states the date was incorrect. CDI PIC corrected the date. 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 . 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed several bottles of sauce without labels.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several pans stacked wet. REPEAT CDI PIC moved pans to 3 comp to w/r/s

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 vent at low boy near hand sink with build up. REPEAT.

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

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. observed outer nozzles with build up. Clean nozzles as needed to avoid build up.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. observed sanitizer low 0ppm. PIC CDI changed out sanitizer to proper reading 200ppm.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several pans stacked wet. Repeat. CDI PIC spread the pans out to dry

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 by the lower prep unit with build up. Please clean vents as needed.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. -C Observed several prep bins wet nested on rack near 3-comp sink. Discussion was had with PIC about drying dishes before stacking. - 0.5 -

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy please visit: http://meck.co/FoodSafety No employee health policy on site. CDI- Given and explained to PIC.

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 No written procedures on site. CDI- Given.

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. Employee eating food in kitchen. Eat in designated areas only.

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. NFCS such as gaskets, bottom of coolers, shelves in hot hold units all in need of cleaning.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. -C Observed a box off chicken breast strips on the floor on the freezer. Store food at least 6 inches of the floor. PIC instructed employee to place box on shelf of freezer. -0 points

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. -C Observed several prep bins wet nested on rack near 3-comp sink. Discussion was had with PIC about drying dishes before stacking. REPEAT -1 points

4-501.11 Maintain equipment in good repair. -C Observed hot box stored near mop sink in need of repairs. Observed hot box near fryers in need of repair. PIC stated work orders have been placed for both units. -0.5 points

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 wall/caulking behind 3-comp sink. Increase frequency of cleaning. -0 points

4-501.11 Maintain equipment in good repair. -C Observed hot box stored near mop sink in need of repairs. Observed part of serve line equipment not in use during inspection. PIC stated work orders have been placed for both units. -0.5 points

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. -C Observed soap dispenser at handsink neat drive thru window in need of repair. Dispenser has soap in it but wont dispense. PIC stated work order has been placed dispenser. Observed broken light shield near dry storage. Repair.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. -C Observed several prep bins wet nested above 3-comp sink. Discussion was had with PIC about drying dishes before stacking. -0.5 points

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. -C Increase frequency of cleaning exterior of griddle irons and warmer closest to drive thru window. REPEAT -1 points

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy please visit: http://meck.co/FoodSafety Through discussion with staff, she remembered nothing about the employee health policy. Training is on-line when first hired. CDI-discussion with PIC that the policy is gone over again with new employees after a couple weeks, and shown where to look for a refresher.

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 written vomiting and diarrheal clean-up plan. CDI-discussion with PIC. Emailed link to our website to get the new educational materials. A written procedure is required or a Taco Bell written plan

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at hand sink. No soap in women's bathroom. CDI- soap provided. Napkins are being used in the paper towel dispensers as no paper towels available.

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed a cup without a handle used to scoop the cinnamon sugar. Use a scoop with a handle that stays out of the food. CDI-cup disposed of

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 Observed wash water <100F. CDI-sink refilled with hot water.

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 some of the equipment had old build-up of food.

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed a bag of trash on ground in dumpster corral. Closed and not spilling at this point but will be if critters get a hold of it. Needs to go into dumpster.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean gaskets and debris from shelving in kitchen area. REPEAT. (Full point)

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. Clean dust from ceiling tile above 3-comp sink.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed visible food debris on pans stored as clean . CDI took pans to be recleaned.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Foods such as tomatoes , rice , ground beef , and steak not marked with begin or end times after setting up line . CDI PIC marked times from when line was set up.

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

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed shelving area where nachos are held built up with food debris under and around equipment, observed build up of food debris on floors of cooler and in crevices of gaskets.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food debris on racks and floors of hot holding cabinets.

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 on wall at hand wash near drive thru.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed items on tphc not marked with end times. CDI PIC labeled products correctly.

4-501.11 Maintain equipment in good repair. Observed gaskets on lower prep line in need of replacement one door on both sides . 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards on prep line 1 in need of resurfacing or replacement.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up of food debris in reach in cabinets and around equipment.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed utensils set up for use on line soiled with visible food debris and stored as clean. CDI took to be rewashed.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed chicken, ground beef, seasoned refried beans , steak, nacho cheese sauce , red chilli sauce , pizza sauce and chilli reported as being on time as a public health control being carried over from previous night and reheated. Observed chicken being reheated from last night at time of inspeciton. CDI discarded. Advised facility needs to decide if they want to use tphc then items must be discarded after 4 hours.

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

4-501.11 Maintain equipment in good repair. Observed gasket on walk in cooler in need of replacement.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup of food debris on equipment . Repeat violation.

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 and around equipment in need of cleaning due to buildup of debris. -0 points-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed 2 containers of pico cold holding above 41F (see temp chart). CDI PIC voluntarily discarded pico.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several metal containers wet stacked. Ensure to allow proper air drying before stacking.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed non-food contact surfaces (reach in units, hot box, etc.) with debris build up. Ensure to increase cleaning frequency.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employee on make line prep food, wipe gloved hands on apron, and continue to prep food without discarding gloves and washing hands. CDI PIC had employee discard gloves and wash hands before donning new gloves.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed multiple drinks stored on prep tables throughout the establishment. CDI drinks removed. Repeat violation.

2-301.14 Wash hands after activities that contaminate them. -P Observed employee donning new gloves without washing hands after picking up trash on ground and cleaning. CDI EHS had employee wash hands properly and donned new gloves.

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturers label. Observed manual warewashing at the 3 comp sink with 84F. CDI PIC increased temp to 110F+.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee cell phone stored on prep table at make line. CDI phone was removed during the inspection.

2-102.12C Ensure the Person In Charge (PIC) is a certified food protection manager (CFPM) PIC was not a CFPM.

2-401.11(B) A food employee shall store their beverage to prevent contamination of their hands, exposed food, utensils, equipment, and single-use articles. Employee drink stored on trays used for customers. CDI- Removed.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -Pf Pico was cooling in container with lid on. CDI- Lid removed.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Wet stacking observed of trays and metal containers. Stack to allow air drying.

3-304.14(B) Cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration. Sanitizer held at low concentration. CDI- Exchanged.

4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or residue. Shelves in hot holding unit in need of cleaning.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Cutting boards in need or replacing/resurfacing. REPEAT.

2-102.12C Ensure the Person In Charge (PIC) is a certified food protection manager (CFPM) PIC was not a CFPM.

7-201.11 Store toxic materials to avoid contamination. -P Bottle of chemical stored on shelf above box of tortillas. Both bottle and box were closed. CDI- Chemical moved. Do not store chemicals above tortillas.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Cutting boards in need or replacing/resurfacing. REPEAT.

6-305.11/6-403.11(B) Designate and use an area for the orderly storage of employees' clothing and possessions where contamination of food, equipment, utensils, linens, and single use articles can not occur. Personal cell phone stored on prep area. Keep away from kitchen.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Cutting board on work unit in need of repair/replace.

4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or residue. Some shelves in hot holding units in need of cleaning.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Door to dumpster was open. CDI- Door closed.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed some knives with minor food debris on blades. CDI- Brought to 3 compartment sink. -0-

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Some items on front line were holding above 45F (see chart). PIC stated she had forgot to turn unit on earlier and had just turned unit on. CDI- Products voluntarily discarded.

3-304.14(B) Cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration. One sanitizer bucket low in Quat concentration.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Doors to dumpster were open. CDI- Door closed. 5-501.15 Provide dumpster, waste containers that are of sound construction. One flip top lid at dumpster is missing.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P All bleach sanitizer too strong. CDI- Sanitizer discarded and re-filled to proper level.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed two water bottles unlabeled. Label water bottles.

4-302.14 Provide a test kit that accurately measures concentrations of sanitizing solutions- Pf  No test strips for bleach sanitizer on site.

4-501.114 Maintain sanitizer at correct concentrations. -P Sanitizer in 3 compartment sink read 0ppm Quat. CDI- Employee drained sink and re-filled with proper testing Quat.

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. No shield on light bulbs that are directly over the cinnamon sticks. Provide light shield.

2-102.12C Ensure the Person In Charge (PIC) is a certified food protection manager (CFPM) Observed the PIC was not a CFPM.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at hand wash sink. CDI- Paper towels were provided.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed salt shaker and container of oil not labeled. REPEAT.

2-402.11 Use approved hair restraint, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee with a goatee beard prepping food on line without a beard guard.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of plastic bins.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed cutting board and a couple of scoops that were soiled with food debris and being stored as clean. CDI- Items taken to dishwasher to be cleaned. REPEAT.

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 a bag of lettuce, bacon bits, and onions that were opened and not dated. CDI- All items were voluntarily discarded.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed salt shaker that was not labeled. REPEAT.

2-101.11 PIC shall be present during all hours of operation.-PF Person who holds certificate was not present during inspection. REPEAT.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed interior of tea and soda nozzles soiled with built-up debris. PIC stated nozzles are cleaned by scrubbing and soaking in sanitizer overnight. Reccomend scrubbing multiple times a day. CDI-- Nozzles taken to be scrubbed and sanitized.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed a shaker container of salt unlabeled. Label all food products not readily identifiable.

3-304.14(B) Hold wiping cloths in sanitizer maintained at the correct concentration. Observed two buckets of sanitizer at the front that was read at a concentration of 50ppm. Specs say Quat sanitizer must be maintained at 150-400ppm. PIC stated sanitizer was from last night and was not re-made the next morning. CDI-- PIC discarded sanitizer

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

2-101.11 PIC shall be present during all hours of operation.-PF - Person that holds certification was not present during the inspection.

General comment 3-302.11(A) Protect food in storage using covered containers, intact wrappings, or packaging. -P - Observed an open bag of sugar, cinnamon and captain crunch. Once items are open, protect them in plastic bags or containers.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. - Observed handles of tongs and scoops down on the product on the prep line. Keep handles out of the food.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed metal pans stacked wet.

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturers label. - Observed 98F wash water during active washing. Adjust to maintain at least 110F.

General comment 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Observed food debris in the bottom of prep units and in gaskets. Clean equipment.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf: Found knife stored clean with food and greasy residue attached. CDI- sent back to cleaning process. Observed black residue starting to build-up on soda dispenser nozzles.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P: Observed cold hold make unit not functioning. Ice found building up on interior. All foods above 50 F for one hour. Refer to temperature chart. CDI- foods removed and put back into 32 Fwalk-in cooler. Ice build-up removed and unit began cooling.

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.| GENERAL COMMENT TACO BELL CORPORATE POLICY MANDATES SANITIZER PANS BE CHANGED OUT EVERY 4 HOURS. ***BEST PRACTICE IS TO CHANGE SANITIZER OUT EVERY 4 HOURS OR WHEN VISIBLY SOILED WITH DEBRIS OR CLOUDY, WHICH EVER OCCURS FIRST***

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.| OBSERVED SOME FOOD DEBRIS PRESENT ON A FEW REFRIGERATION GASKETS. KEEP GASKETS CLEAN