TACO BELL 26096

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed air vents in back room near walk in cooler soiled.

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 0ppm);on cook line. Operator remade solution and retested at 200ppm Corrected On-Site

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Vacuum breaker missing from non chemical side of splitter at mop sink. Observed vacuum breaker installed on faucet above the splitter.

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Quaternary 400+ppm) at cookline exceeded maximum concentration. Test strip turned blue-darker than test strip color chart. Operator stated she will have the solution checked. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed drive through soda station with mold like substance near ice chute. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1. Observed shredded lettuce on flip top cooler located at entrance of kitchen to be at 49F. 2. Observed shredded cheese at 50F on flip top cooler located at entrance of kitchen. Cooler was not turned on prior to placing items in cooler to ensure equipment was cold. Manager removed and placed in bottom cooler that was reading 41F. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed mold like substance at coke station behind nozzles and in between each flavor located in drive through.

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed wet nesting of stainless pans stacked on top of one another on clean drying rack across from 3 compartment sink.

Basic - Old labels stuck to food containers after cleaning. Observed labels still on pans located on clean drying rack across from 3 compartment sink.

High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee with gloves on both hands touch his hat and then continue to engage in food prep on cook line with washing hands. Employee removed gloves and washed hands. Corrected On-Site

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Back flow preventer installed incorrectly at splitter at mop sink. Reviewed with manager that back flow preventer to be installed on non-chemical side of splitter

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towel at hand wash sink next to three compartment sink area

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Clean equipments on dry storage equipment rack not inverted

Basic - Floor area(s) covered with standing water. Under shelf on front line cook area

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Single door upright reach in freezer with soiled gasket

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Single door upright reach in freezer with soiled bottom interior with food debris

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Items in make table on line do not have time markings. Manager stated that items had been recently stocked and then printed markings backlogged to start times Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured. Between walk in cooler door and rear door. Compressed air tank not secured.

Basic - Cutting board has cut marks and is no longer cleanable. Cut Boards on cook lines are grooved and no longer cleanable.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag on counter top next to register at Togo window. Manager moved to employee storage area Corrected On-Site