TACO BELL #029083

Observed food pans stored stacked with water residues. 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 the PIC that all utensils and equipment are to air dry before being stacked. EHS informed the PIC that dishes are to be re-washed as it is uncertain how long the dishes have been wet-stacked.

Observed facility without a kit or procedures for cleaning up fecal/vomit events. (6) Responding To Contamination Events. A food establishment shall have written procedures for employees to follow and an EPA registered disinfectant effective against Norovirus available on-site at the food service establishment when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. EHS informed the GM and she stated she would purchase another kit as she is new to the facility and could not find one on-site.

Observed sewage odor outside the side entrance next to the clean out(no sewage present). (b) System Flushing and Disinfection. A potable water system shall be flushed and disinfected before being placed in service after construction, repair, or modification and after an emergency situation, such as a flood, or water interruption event that may introduce contaminants to the system. EHS informed the GM of the need to contact a plumber to determine the source of the odor and remedy the issue.

Observed damaged cambros stored on the storage rack at the back of the facility. (6) Maintenance and Operation.

(a) Good Repair and Proper Adjustment.

1. Equipment shall be maintained in a state of repair and condition. EHS informed the GM of the need to discard any damaged equipment.

Observed odor near front drink self service area from spilled drinks (5) Maintenance and Operation. (b) Cleaning, Frequency and Restrictions.

1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing. EHS informed the GM of the need to have the clean out checked and to determine the source of drink spills at the self-service station.

EHS observed:

-food residue in interior of pans on drying racks stored as clean.

-residue on food surface of tongs on drying racks stored as clean.

-puddling in scoops from 3C sink activity stored on drying rack. Equipment food-contact surfaces and utensils shall be clean to sight and touch.

EHS advised PIC to have pans/bins/utensils recleaned.

EHS observed damaged plastic bins on drying rack; melted sections of rims that would cause sealing with lids to become difficult.

EHS observed warming cabinet sliding doors above prep line with cracking across entire surface.

EHS observed warming trays that are severely warped from melting. Equipment shall be maintained in a state of repair and condition.

EHS advised PIC to discard/replace damaged items.

EHS observed 2 holes in drywall by exit door and water heater area exposing insulation.

All physical facilities shall be maintained in good repair.

EHS advised PIC to have holes repaired.

EHS observed cold hold units on prep line with multiple products above required 41F. Violation: time/temperature control for safety foods shall be maintained at or below 41F unless being prepared, cooked, cooled, or time as public health control is used. CA: PIC to allow product to cool as time allows. Ensure to keep containers half full or less to ensure that temperature can be maintained as units do not have top to aid in controlling temperatures.

EHS observed key drop agreement with McLane but no recorded temperatures on most recent invoices. Violation: facility using key drop deliveries must have copy of agreement and invoices with recorded temperatures. CA: Ensure McLane recording temperatures on invoices.

EHS observed facility with no kit or procedures for response to bodily fluid event. Violation: food establishment shall have procedures for employees to follow when responding to a bodily fluid event. CA: speak to Ecolab to get another kit.