TACO BELL #5671

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloth being held in 0ppm quat. CDI: bucket was changed.

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 multiple metal pans and plastic pans wet stacked.

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 of food debris in bottom of reach in freezer, shelving and bottom of hot box and sides of equipment. Clean as needed.

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 stacks of metal pans wet-stacked and stored on the clean dish rack. Ensure all multi-use pans are completely dry before stacking together. REPEAT VIOLATION.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels inside paper towel dispenser at the handsink next to the drive-thru area. CDI: PIC refilled with paper towel roll immediately.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed a couple soiled metal pans stacked together and stored on the clean dish rack. CDI: Pans were taken to the dish area to be re-washed/rinsed/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 .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a couple metal pans wet-stacked and stored on the clean dish rack. Ensure all pans are completely air-dried before stacking together.

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 interior surfaces of reach-in freezer accumulating with food debris. Increase cleaning frequency. REPEAT VIOLATION.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM present at time of inspection. **REPEAT** -1- 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 two containers of chicken at steam table below 135F. Refer to temperature chart. -CDI- PIC properly discarded items. -1.5- 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employee with wrist watch. -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 build up on NFCS of drink machine. Increased and more thorough cleaning frequency recommended. -0-

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM present at time of inspection. -0- For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P- Observed food employee wash hands for less than 20 seconds. -CDI- EHS educated food employee on proper handwashing procedures and food employee rewashed hands. -0- For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M .

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.- Observed food debris on dishes stored as clean. -CDI- PIC moved items to dishpit to be W/R/S. **REPEAT** -3- 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 .

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P.- Observed beans and cheese from last night between 47-58F. -CDI- PIC voluntarily discarded items. -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: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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 items from last night that did not meet cooling parameters. Items were cooling in plastic food bags that were closed and stacked on top of each other in a plastic container. Observed diced tomatoes cooling in WIC in plastic container with lid with no change in temperature after 56 minutes. -CDI- EHS educated PIC on proper cooling methods and PIC voluntarily discarded items prepared yesterday and removed lid on tomatoes to facilitate rapid cooling. -0- 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed sauce containers in prep units with no labels. -0-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed cooking spray stored under cleaners. -CDI- PIC relocated items. -0-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking with dishes stored as clean. -0-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed cheese inside of the tube dispensers on the clean dish rack. CDI - Items were removed to be rewashed.

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. Observed rust on the clean dish rack that will be difficult to clean. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed stained cutting boards with deep cuts on both sides of the make line.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed missing plug on the recycling dumpster. Repeat

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths stored in sanitizer at or below 100 PPM. CDI - The sanitizer was replaced with sanitizer at the proper strength.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed dumpster on the right side missing a drain plug.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed facility with no vomit and diarrhea cleanup procedure. CDI: EHS provided hard copies to PIC. REPEAT VIOLATION -1- For more information please visit: http://meck.co/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 written cleanup procedures for vomit and diarrhea. CDI: EHS provided a copy. REPEAT VIOLATION -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 Observed employee health policy does not include nontyphoidal salmonella. CDI: EHS discussed with PIC and provided a copy of the updated reporting agreement via email. -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 facility does not have written cleanup procedures for vomit and diarrheal events. CDI: EHS discussed with PIC and provided a copy of a cleanup plan via email. -0-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed a metal pan stored as clean with food debris. CDI: pan was brought back to the 3 comp sink to be rewashed. -0-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several pans wet stacked. Ensure all dishes, utensils, and equipment are fully air dried prior to stacking. REPEAT VIOLATION -0.5-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a box of potato bites stored on the floor of the walk in freezer. -0-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several metal pans and plastic tubs wet stacked. CDI: PIC rearranged to air dry. -0.5-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phones laying out on shelves within food items. -0.5-

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Copy of certification was not on site. You have 210 days from permit issuance or points will be deducting on inspections after that.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf No Quat test kit on site. Return visit required.