TACO BELL #6144

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzles interior soiled and black mold like substance buildup.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee with no beard guard/restraint while engaging in food preparation. Employee no beard guard while engaging food preparation, discussed with operator andheput beard guard on,

Basic - Floor soiled/has accumulation of debris. Floor soiled with food debris under cooking equipments in kitchen

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gasket soiled and black mold like substance buildup under prep table.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. vertical hot warmer interior soiled with food debris.

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee engaged food preparation without washing hands after jawing wet wiping cloth cleaned prep table in front line. Manager asked him washed hand properly Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. Sanitizer bucket stored on floor by triple sink. Operator restored it properly Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzles interior soiled and black mold like substance buildup

Intermediate - Handwash sink not accessible for employee use at all times. Tools stored in hand wash sink by prep sink. Manager removed tools Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cook potatoes 78 f 2nd temp 170 f Corrected On-Site

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand washing sink by serving line tested at 68 f ran over 2 minutes

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler Cold holding cut tomatoes 52 f cheese 52 f main prep lime employee removed to freezer 2nd temp 43 f. Cheese cut tomatoes 46 f Corrective Action Taken

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee speaker above single service items on prep line.

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.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee drink in reach in freezer employee removed. Corrected On-Site

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop Handle touching cheese in make table reach in cooler.

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. -employee in to go window touched clean cup filled with ice after touching headphones without washing hands, discussed proper hand washing with manager

High Priority - Employee used the bathroom and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands upon returning to employee area. -Employee left bathroom, entered kitchen and place a bag of cheese into hot water without washing hands. She then left for bank., discussed proper hand washing with manager

High Priority - Operating with an expired Division of Hotels and Restaurants license. -license expired 2/1/2023

High Priority - Toxic substance/chemical improperly stored. -Stainless steel cleaner left on cutting board opposite to kitchen line. -Chemicals stored above and below Kay release agent.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Ice Shute and self serving soda nozzles on customer side soiled. -Soda nozzles on Togo service machine soiled.

Basic - Cutting board has cut marks and is no longer cleanable. -Cutting board on cook line grooved.

Basic - Dumpster rusted out on bottom. -Dumpster bottom rusted and leaking.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. -Pancake mix and syrup stored next to RIC opposite cook line. Management moved to designated employee bin Corrected On-Site

Basic - Employee with no beard guard/restraint while engaging in food preparation.

Basic - Floor soiled/has accumulation of debris. Floors under soda syrup storage soiled Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Reach in cooler gaskets on cook line soiled.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. -Reach in cooler below cook line cold holding unit soiled. -Reach in freezer on cook line soiled. -Hot holding units on cook line soiled

Basic - Clean equipment and utensils not separated from soiled equipment and utensils at warewashing area. Food pans not fully cleaned, discussed with operator about re washing the pans.

Basic - Equipment and utensils not properly air-dried - wet nesting. Discussed with operator proper air drying of clean equipment.

Basic - Floor soiled/has accumulation of debris. Floors under racks in back of kitchen by bag in box soda, and floor drains throughout kitchen soiled.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Dry racks in kitchen soiled

Basic - - From initial inspection : Basic - Old food stuck to clean dishware/utensils on amber plastic pans - From follow-up inspection 2022-08-30: Time Extended

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot water for entire establishment, water at all sinks under 80F, now 110F employee left water running in mens restroom over night, quick tanks recovered hot water Corrected On-Site

Basic - Nonfood-contact surface soiled with dust.top of burrito toaster. Operator had top of burrito cleaned. Corrected On-Site