TACO BELL #32049

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed soap dispenser not dispensing soap in men’s restroom. CDI: PIC placed a bottle of hand soap at sink for use.

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 metal containers wet stacked in dish washing area. REPEAT.

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 soap dispenser in men’s restroom not functioning properly and unable to dispense soap. Repair.

-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 metal containers wet stacked in dish washing area. PIC moved containers into a self-draining position to air dry.

-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 buildup in corners of shelving and prep tables. PIC to address cleaning frequency.

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 time procedures for items on TPHC on the line. CDI- EHS left procedures and procedures filled out. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed dishes wet stacked in the clean dish storage area.

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 items stored in metal holders in need of cleaning. Single service items removed. Soiled items discarded and metal holders cleaned.

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 metal holders housing single service items in need of cleaning. Observed shelves at fryer station in need of cleaning. Observed shelf housing tortillas on the line 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 vent above prep line in need of cleaning.

4-501.11 Maintain equipment in good repair. *Observed - Gasket tearing from WIC door. Work order has already been placed.

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 build up on WIF floor and WIC walls. Clean frequently to minimize food exposure.

*REPEAT* 2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. *Observed - No serve safe certified employee on-site during time of inspection. *CDI - Serve Safe Certified employee arrived on-site at the end of inspection. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. *Observed - Wet stacking of metal containers stored on clean dish rack.

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. *Observed - Employee drink stored on dry goods rack above sealed box of chips. *CDI - PIC removed employee drink eliminating the possibility of contamination.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no employees on site with CFPM certificate, employees stated they did not have it. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 scoops at cold prep line with handles contacting food, ensure handles are stored above food- not contacting food.

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. 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 to-go cups stored upright on countertop near drive thru window, not in protective sleeve and not stored in dispenser to prevent contamination. REPEAT.

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 seasoning shakers with no label at cook line.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer buckets at 0ppm quat sanitizer when tested. CDI- PIC adjusted bag and line hooked up to dispenser, ran sanitizer through line and corrected to 200-400ppm quat range.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. REPEAT Observed clean dishes being stacked while wet. Allow for air drying before stacking.

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. 4-904.11 (A) Display and handle single-use and single-service articles and cleaned and sanitized utensils to prevent contamination. Observed to-go cups stacked above fill line in dispenser, EHS observed that soda is dripping onto rims of cups from soda machine in current storage. Ensure cups are maintained inside of dispenser to prevent contamination.

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 gaskets on reach in portion of cold prep line with black buildup, in need of cleaning. Observed dry storage shelving near hot cabinet with buildup, in need of cleaning.

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 flooring near fryers that is no longer smooth and easily cleanable, in need of grout because water/oil is getting trapped between tiles. 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 minor floor cleaning needed underneath hot/cold prep line.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of soda syrup and jalapeño cheese on the floor. CDI PIC was putting away boxes that were delivered yesterday.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. REPEAT Observed clean dishes being stacked while wet.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. REPEAT Observed all the cutting boards on prep lines with deep grooves and black buildup. 4-501.11 Maintain equipment in good repair. Observed water heater leaking causing water to buildup on floor in back storage. PIC said she just noticed it this morning and has contacted maintenance.

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 REPEAT Observed wash water in 3 comp sink at 100F. CDI PIC emptied compartment and refilled with hot water.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed dishes wet stacked while stored as clean.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards on prep line that were gouched with knife marks. Suggest resurfacing or replacing cutting surfaces on prep tops.

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 in circulator bath at 105F. CDI bin emptied to be refilled at a higher temperature.

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 plan/poster/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.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed a cup with ice in the second handsink. CDI-PIC took out and sanitized sink. EHS did not take points today due to first violation.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed soda nozzles with black build-up on the inside. CDI-PIC removed while EHS was on site and cleaned.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed napkins in a box stored ont he floor near the WIC. CDI-PIC put on a shelf

4-501.11 Maintain equipment in good repair. Observed shelf in the WIC blocking the WIF, it makes it difficult to open and could cause future issues.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed soda machine with black build-up on the inside of the nozzle.

4-501.11 Maintain equipment in good repair. Observed a dented shelf in the WIC.

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

4-501.11 Maintain equipment in good repair. Observed light near the 3-comp sink flashing. PIC said the ceiling had leaked last Saturday and they have someone coming out to repair. The space still has plenty of light. 4-502.11(A) Maintain utensils in good repair. Observed 3 plastic pans with burnt on food. Food can be scraped off. Pans need to be replaced. CDI-PIC set aside to be replaced at a later date PIC did not sign due to Covid protocols

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at one of the two handsinks in the back kitchen area. Other sink had soap. CDI-PIC provided soap

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black buildup on the soda nozzles in the drive thru. Need to be cleaned more frequently. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed 2 pans and one knife with food debris on it. CDI-PIC set aside to be washed, rinsed, sanitized.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed two rollie pollies-one behind counter, one in bathroo.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed nacho chip and soda sotred on floor. PIC explained they had a delivery last night at 10pm and hasn't been able to get all stock up. PIC did not sign due to new Covid protocols

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking in dish drying area. 4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed spatulas, tongs and other cooking equipment sotred hanging over the 3-comp sink, items were touching the back wall, the soap dispensers which are soiled. PIC said they will change hanging area.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed quat sanitizer provided at 3 comp. sink reading at 50 ppm. Observed wash water reading 94F; Power Wash system instructions state wash water should reach 115F. CDI - Quat sanitizer provided at 150 ppm during inspection. All sanitizer buckets replaced with fresh sanitizer. Water provided out of regular faucet at 123F; facility will use faucet water to fill Power Wash System until work order can be placed.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed french fries hot holding at 105F. Manager stated french fries are held at 30 minute time hold for food quality and are used for immediate service. CDI - French fries discarded after 30 minute hold time.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed top half of lettuce holding at 48F. Employee stated the lettuce was filled at 6 am this morning. CDI - Employee discarded lettuce top half of lettuce.

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 to-go boxes without covering and exposed to misc. contamination. Debris on lids to-go box lids.

6-303.11 Intensity-Lighting - C The light intensity shall be at least 215 lux (20 foot candles) in areas used for handwashing, warewashing, equipment and utensil storage, and toilet rooms. Observed no lighting working in bathrooms.