TACO BELL 0623293

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle of blue scoop touching cheese on make line. Operator fixed. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Handwashing sink by frying station was dirty, had brown liquid and small chunks of food. Operator coached employees and had sink cleaned. Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured. Three CO2 tanks by soda bib racks, one one was chained.

Basic - No Heimlich maneuver/choking sign posted. Emailed sign to operator.

Basic - Carbon dioxide/helium tanks not adequately secured. Three CO2 tanks not secured at back of kitchen.

Basic - Equipment and utensils not properly air-dried - wet nesting. Several pans on dry dish storage shelf not properly air-dried.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.cutting board doiled

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hot holding unit gaskets soiled

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Tested at 0 ppm

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in hot holding unit gaskets

Basic - Wet mop not stored in a manner to allow the mop to dry.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer on floor

Basic - Wet mop not stored in a manner to allow the mop to dry. Next to mop sink mop on floor Repeat Violation

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Reading at 00ppm

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.

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.

Basic - Wet mop not stored in a manner to allow the mop to dry.