TACO BELL # 174

High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. 3 compartment sink quaternary sanitizer tested at 400ppm. Operator diluted solution retesting at 200ppm. Corrected On-Site

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Quaternary wiping cloth sanitizer at 400ppm. Operator discarded solution and prepared new solution, retesting at 200ppm. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Metal half pans wet nesting at storage rack across from triple sink.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee exited establishment, returned, and failed to wash hands before applying gloves to begin food service. Operator discussed proper handwashing and glove use procedures with employee. Employee washed hands and reapplied gloves. Corrected On-Site

High Priority - Vacuum breaker missing at splitter added to hose bibb at rear mop sink.

Basic - Employee with no hair restraint while engaging in food preparation. Operator discussed with employee, employee put on a hat. Corrected On-Site

Basic - Ice buildup in two door reach-in freezer left of cook prep line.

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Form was emailed

Basic - No Heimlich maneuver/choking sign posted.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Plumber was on site corrected and fixed during inspection Corrected On-Site

High Priority - Time/temperature control for safety, commercially processed food reheating for hot holding not heated to a minimum temperature of 135 degrees Fahrenheit in all parts. At make station drawer- hash browns 125-126F at 9:30 to 125-126F at 9:45(/reheating since 9:00), cooked potatoes 105-106F to 98-105F at 9:45 ( reheating since 9:00)- at current rate of reheating food will not reach 135F within 2 hours- operator placed to in oven to be reheated to 165F. Corrective Action Taken

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vents soiled above three compartment sink. Repeat Violation

Basic - Current Hotel and Restaurant license not displayed.

Basic - Food stored on floor. Bag of soda stored on floor by dry storage area- operator moved off floor.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed make line hot hold above - home fries (110F - Hot Holding) per operator in unit for approximately 30 minutes. Operator removed and Reheated to 184°F before returning to unit.; Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vents in kitchen with dust build up.

Basic - Food not stored at least 6 inches off of the floor. Observed boxes of sour cream, seasoned beef stored on floor in walk-in cooler. Operator removed items from floor and stored on shelves. Corrected On-Site

Basic - Grease on the ground and/or pad around grease receptacle.

Basic - Water leaking from pipe and/or faucet/handle. Hand Wash sink next to 3 CS