TACO BELL #029094

Observed employee drinking from disposable cup, lid, and straw on the service line. 2. Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. However, drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee’s hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles will be allowed. EHS informed the PIC that eating and drinking is to occur in a designated area away from food prep and service.

Observed the front handsink not working. (c) Handwashing Sink Installation.

1. A handwashing sink shall be equipped to provide tempered water at a temperature of at least 85ºF (29.4 ºC) through a mixing valve or combination faucet. Pf EHS informed the PIC of the need to have the handsink fixed as the only other handsink is in the dishpit area.

Observed unattached plumbing at the base of the front handsink.(r) System Maintained in Good Repair. A plumbing system shall be repaired according to law; P and maintained in good repair. EHS informed the PIC of the need for the plumbing to be re-attached and to check all other fixtures during this process.

Observed leak from the side of the ice machine; per PIC they have a work order but PIC was unable to provide. (6) Maintenance and Operation.

(a) Good Repair and Proper Adjustment.

1. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule.

2. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.EHS informed the PIC of the need to address the issue.

Observed the facility's need to clean and/or replace any stained, damaged, or missing ceiling tiles.(5) Maintenance and Operation.

(a) Good Repair. All physical facilities shall be maintained in good repair.

(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 PIC of the need to address the issue.

Observed facility's need to clean underneath equipment in the fryer area. (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 PIC of the need to clean routinely.

Observed faucet fixtures and sprayers leaking or spewing water at the 3C sink and prep sink. (r) System Maintained in Good Repair. A plumbing system shall be repaired according to law; P and maintained in good repair. EHS informed the PIC that the fixtures should be repaired.

Observed floor drain pouring out water onto floor under prep sink; air gap under 3C sink has attachment going into the floor drain. 511-6-1.06(2)(d) - Backflow Prevention, Air Gap (P) (d) Backflow Prevention, Air Gap. An air gap between the water supply inlet and the flood level rim of the plumbing fixture, equipment or nonfood equipment shall be at least twice the diameter of the water supply inlet and may not be less than 1 inch (25 mm). EHS informed the PIC that the air gaps should be serviced and repaired.

Observed facility's permit not posted for public viewing. 1. Post the permit in a location in the food service establishment that is conspicuous to consumers. EHS informed PIC of the need to post the facility's permit.

Observed facility's need to clean underneath equipment near drive thru and the front counter. (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 PIC of the need to clean routinely.

Observed facility's need to replaced stain or damaged ceiling tiles. (5) Maintenance and Operation.

(a) Good Repair. All physical facilities shall be maintained in good repair. EHS informed the PIC of the need to replace ceilings tiles.

EHS observed heavily scratches surface on cutting boards for make lines in main kitchen. b) Cutting Surfaces. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they cannot be resurfaced.

Observed facility's need to clean ceiling vent grates in kitchen and dining area. (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 clean the noted areas.

Observed missing tile behind fryer hold a liquid substance(water or grease) and missing cove basing around the mop sink. 5) Maintenance and Operation.

(a) Good Repair. All physical facilities shall be maintained in good repair. EHS informed PIC of the need to have areas repaired and the facility should remain in good repair.

Observed employee on phone on the prep line while waiting for management. (b) Designated Areas for Employee Activity.

1. Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination.

2. Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utensils, linens and single-service and single-use articles cannot occur. EHS informed management the employee belongings should not be in the food prep/storage areas. Employees should have a designated area for belongings and other activities such as eating and drinking.

Observed no paper towels present at the front and back handsink. (b) Hand Drying Provision. Each handwashing sink or group of adjacent handwashing sinks shall be provided with:

1. Individual, disposable towels; Pf

2. A continuous towel system that supplies the user with a clean towel; Pf

3. A heated-air hand drying device; Pf or

4. A hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures. EHS informed PIC of the need to place the noted items at each handsink.

Observed no handsoap present at the back handsink. 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 of the need to place handsoap at the back handsink.

Observed the following stored on a cart near the back door held past expiration: 2 boxes of shredded lettuce (use by 10/30/23) and a case on diced onions (use by 10/26/23). (b) Expired Foods. Prepackaged sandwiches, eggs, infant formula, shucked oysters, milk, and time/temperature control safety foods that are labeled as “keep refrigerated” and that are for sale or service to the consumer or used as an ingredient in other foods shall be immediately discarded and shall not be sold, served, or used after the manufacturer’s expiration date or the sell-by date. EHS informed PIC of the need to discard the items as they should have been discarded.

Observed facility's permit not posted for public viewing. 1. Post the permit in a location in the food service establishment that is conspicuous to consumers. EHS informed PIC of the need to post the facility's permit.

Observed facility's inspection report not posted for public viewing in the dining area nor at the drive-thru window. 1. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away.

2. Food service establishments with drive-thru windows will post the current inspection report, and also have the inspection report posted so that a minimum of the top one-third of a copy of the current inspection report is visible through each window allowing customers to easily read the score, date of inspection and establishment information. EHS informed PIC of the need to post the most recent inspection for public viewing.

Observed damaged cambro trays(broken and heavily altered by food contents/overheating) stored on the rack as clean in the dish pit area. (6) Maintenance and Operation.

(a) Good Repair and Proper Adjustment.

1. Equipment shall be maintained in a state of repair and condition. EHS informed PIC of the need to discard the damaged cambro trays; PIC discarded cambro trays.

Upon entrance to the facility, EHS observed male employee move personal belongings (bookbag and dumbbell) from food dry storage area to employee area near the office. (b) Designated Areas for Employee Activity.

1. Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination.

2. Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utensils, linens and single-service and single-use articles cannot occur. Items were moved when EHS was noticed entering the facility.