TACO BELL

Observed no holding time recorded for any of the items on the holding line. i) Time as a Public Health Control.

1. Except as specified under paragraph 4 of this subsection, if time without temperature control is used as the public health control for a working supply of time/temperature control for safety food before cooking, or for ready-to-eat time/temperature control for safety food that is displayed or held for sale or service, written procedures shall be prepared in advance, maintained in the food service establishment, and made available to the regulatory authority upon request that specify. Items looked fresh and EHS informed PIC of the need to record holding times for product.

Observed no handsoap at both handsinks. EHS informed the PIC and she stated that it had been ordered. 3) Numbers and Capacities.

(a) Handwashing Cleanser, Availability. Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. EHS informed PIC that soap would need to be purchased asap from the store as soap should be present at the sinks at all times. Management from another came by and went to purchase soap.

Observed cambros that hand been wet-stacked. 2. Clean equipment and utensils shall be stored as specified under paragraph 1 of this subsection and shall be stored:

(i) In a self-draining position that allows air drying; and

(ii) Covered or inverted. EHS informed PIC of the need to have equipment air dry before stacking them.

Observed male employee at dish sink pull wet cambros from drain board with water pouring from them and place then on the clean dish rack. 1. Except as specified in paragraph 4 of this subsection, cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored:

(i) In a clean, dry location;

(ii) Where they are not exposed to splash, dust, or other contamination; and

(iii) At least 6 inches (15 centimeters) above the floor. 2. Clean equipment and utensils shall be stored as specified under paragraph 1 of this subsection and shall be stored:

(i) In a self-draining position that allows air drying; and

(ii) Covered or inverted. EHS informed PIC of the issue; PIC informed employee.

Observed pans stored as clean with marker date labeling still on the outer surface. 2. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations.

3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

EHS informed PIC of the need to clean containers thoroughly where it is clean to sight and touch.

Observed facility's need to clean equipment from dried food debri to include inner potions of the holding wells and top heating element. 2. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations.

3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Facility is to ensure that they are cleaning all portions of equipment.