TACO BELL # 177

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed chicken strips (120-133F - Hot Holding) per employee held out of temperature less than one hour. Employee reheated. Corrective Action Taken

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Water temperature 75F

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed in shredded cheese the scoop handle in contact with the cheese. Repeat Violation

Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler. fluorescent bulb not working.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed mold like substance on wall at three compartment sink.

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Email bulletin

Intermediate - Handwash sink used for purposes other than handwashing. Used as a dump sink coffee remnants in hand washing sink next to the prep sink

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink located near take out window and by perp station

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed handle in contact with mix shredded cheese

Basic - Plumbing system in disrepair. Hand washing sink peddles by prep station and take out window not functioning properly.

Basic - Stored food not covered. Observed package of diced tomatoes sliced open not covered in walk-in cooler. Operator covered. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Rice (112F - Hot Holding) in steam table. Per operator rice reheated 20 min prior. Reheated to 165F. Corrective Action Taken Repeat Violation Admin Complaint

Basic - Buildup of food debris/soil residue on equipment door handles. Exterior to soda machine dispenser unclean at drive thru

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Walk in cooler vents

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Bottom of reach in freezer next to office contains food debris

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At hot line- chicken 92F- 94F hot holding , steak 92F- 94F hot holding- operator states food out of temperature for 2.5 hours- operator placed to be reheated to 165F. Corrective Action Taken

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee open drink on prep table by office- operator removed. Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee prepping food while wearing a watch at make station- educated operator- employee removed. Corrected On-Site

Basic - Equipment in poor repair. At handwash sinks cold water peddles do not provide hot water.

Basic - Plumbing system in disrepair. Leaking faucet at three compartment sink. Handwash sink pedal by office and drive thru not operating properly.

Intermediate - Handwash sink used for purposes other than handwashing. Cloths, food, and scissors in hand sink.

Basic - Equipment in poor repair-Walk in cooler gasket.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets to chip warmer unclean.

Intermediate - Food-contact surface soiled with mold-like substance or slime. At dining room self serve soda machine ice chute

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. At cookline

Basic - Nonfood-contact surface soiled with food debris. At second hot line near hand sink.

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 ppm quaternary ammonia. Manager set up new sanitizer to 200 ppm quaternary ammonia. Corrected On-Site