TACO BELL #4457

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf -Observed diced tomatoes cooling in large plastic container, tightly covered with lid and stored in low reach-in cooler. Tomatoes were observed at 44F, with 30 minutes left to reach 41F from ambient cooling (4 hours total; 3.5 hours passed). -CDI- PIC moved tomatoes into WIC for rapid cooling. By end of 4 hour cooling window, EHS observed tomatoes at 41F. EHS and PIC discussed efficient cooling methods, such as using the WIC or freezer, thin/shallow metal pans, and uncovered. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. -Observed wiping cloths in less 100ppm quat sanitizer solution. -CDI- PIC replaced sanitizer solution to properly concentrated quat sanitizer.

4-501.11 Maintain equipment in good repair. -Observed reach-in freezer not functioning during inspection (holding at 30F). -PIC unplugged freezer during inspection to prevent employees from utilizing it.

4-703.11 After cleaning, equipment, food contact surfaces, and utensils shall be sanitized using an approved method. Observed metal containers in sanitizer water stacked on top of each other with no way for all food contact surfaces to be effectively sanitized. -CDI- PIC unstacked items to ensure effective sanitization. -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 .

4-501.11 Maintain equipment in good repair. Observed RIF with frost and ice build up. PIC stated work order has been placed.

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 H/H unit housing chicken nuggets with food debris and build up. Increase frequency of cleaning unit.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed two rolls of yellow plastic containers wet stacked from yesterday above 3-comp-sink. CDI - PIC moved food containers to 3-comp-sink.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed two food containers stored clean above 3-comp-sink stained and with grease build up. CDI - PIC voluntarily discard items. 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 .

4-501.11 Maintain equipment in good repair. Observed 3-comp-sink sanitizer dispenser not working. PIC stated they added sanitizer manually. PIC stated work order has been placed with ECOLAB.

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 and debris on floor in WIF.

6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed two coffee containers that were rusted. CDI - PIC voluntarily discarded items because the facility no longer uses them. 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 food build up pm floors under soda machine near register. General cleaning needed.

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 no label to identify the spices containers on the shelf at the working station. Put label on each working containers to identify items. -0 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 build up on soda machine and ice collector trey. Needs to be cleaned.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed in use scoops stored with handles touching the food. CDI. PIC removed.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking in the dish drying area.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. Observed expired test kits in the facility during inspection. CDI. PIC ordered new ones.

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. Observed food employees seem to have no knowledge about employee health policy while working with foods. CDI- EHP poster and education provided with PIC at the time of inspection. -1 pts-

4-602.11 (A) (4) Food contact surface of a thermometer shall be cleaned, and sanitized per 4-702.11/4-703.11, before using or storing. P. Observed food thermometer with build up and debris, sticky around the handle. Need cleaned and sanitized before storing. CDI- Thermometer cleaned and sanitized at the time of inspection -1.5 pts-

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 no label to identify the spices containers on the shelf at the working station. Put label on each working containers to identify items. -0 pts-

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster doors left opened when not in used. Keep all doors closed to prevent insects/rodents harborage. -0 pts-

3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P Observed fries sitting at 123-125F in both hotwells. PIC said they use TPHC every 15mins they are supposed to change. PIC said they use timers-timers were set incorrectly for every hour. Due to the temperature and no timers EHS could say the fries had been sitting there longer than that. CDI-PIC voluntarily discarded and the timers were fixed.

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 vomit procedures still not on site, PIC said they could not directly access their email, it goes to corporate. They called corporate while EHS was on site and they printed off the appropriate paperwork. No points taken today since issue was resolved and the new FC adoption is still fairly new.

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 vomit clean up kit. No points taken today due to this being the first inspection since the 2017 FC adoption. CDI-EHS sent an email with the information.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking in the dish drying area.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee beverage in mug on shelf in WIC above food. CDI- Drink was removed to an appropriate location.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed employee wet stack 3x metal containers at the dish area.

Repeat: 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed black build-up on drive-thru soda machine non-food contact surface.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster sliding door left open. 5-501.114 Ensure drain plug on dumpsters, waste containers is in place. Observed dumpster missing it's drain plug.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed hot box near handwashing sink in need of cleaning. Observed top plates of drink machines in need of cleaning.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed 3 sanitizer buckets with quat sanitizer below 150ppm. CDI: corrected to proper concentration.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf-Observed scoops stored as clean with food build up inside . CDI-Scoops moved to 3 compartment sink to be rewash, rinse, and sanitize.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.-Observed plastic containers stacked wet at the dish area. Repeat.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed employee drinks and a backpack stored in areas that would subject food to contamination, items were all moved to the lowest possible shelving such that any spills, leaks or contamination from the items would not subject food products to deleterious adulteration.

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 slight food residue present in one sanitizer container in the prep area. Item refilled and clean solution added during inspection.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested metal containers present in the clean dish area. Items pyramid stacked during inspection for drying.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed a single plastic container stored as clean in the dish area with slight grease residue present on the food contact surface. Item reprocessed during inspection.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed slight residue accumulation on the bottom portions of various storage racks in the prep area.

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 residue accumulation on the wall adjacent to the 3 compartment sink spray arm.

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 sauce/food residue present on walls in the prep area, observed dust/residue accumulation on conduit in the prep area.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. PIC at time of inspection was not certified.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed a stack of metal containers that had been cleaned the night prior with guacamole present on the food contact surfaces. A full pan of guacamole had been placed into the stack by the night shift. As soon as the pan was unstacked, employees immediately took it to the three compartment sink, recognizing that it had not been properly cleaned. As such, EHS will not deduct points for this violation.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked pots and pans in the rear dish area. Items must be allowed to air dry before stacking. Very few pans were observed wet stacked and were un-stacked during inspection to air dry by PIC. Only half points taken due to low severity and correction. Repeat violation.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single use articles stored on the floor of the small storage closet near the bathroom.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Present PIC not food safe certified. Facility has 210 days from date of permit to meet requirement before two points will be deducted.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF 2-201.11(A) Ensure food employees understand when to report illnesses, symptoms and exposure. -P Present PIC was un-familiar with restaurant health policy. Reviewed posted health policy with PIC. Corporate standard health policy posted does not contain info concerning exposure to major food born illnesses as required by food code. CDI- Emailed PIC copy of food code employee health policy to use as a supplement health policy.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed a number of dishes stored as clean with food particles and residue left on them. CDI- Dishes re-cleaned. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer holders with quat sanitizer below 150 ppm, observed at 50 ppm. CDI- Quat sanitizer re-made to proper strength.

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 pan of pre-cooked eggs in walk in cooler date marked with different dates, appears pan had older date marking that was not washed off. Be sure date mark required foods are correctly date marked to prevent confusion. Old date marking removed from pan.

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 Facility used TPHC to hold potato bites off temp. Potato bites were not time marked and were observed at 90 degrees. PIC time marked potato bites for time of prep.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several pans being tight stacked while wet.

4-202.18 Ventilation Hood Systems, Filters - C Maintain hood filters clean. Observed dust build up on thermalizer hood filters.