TACO BELL #30596

Observed 4-TCS sauces (creamy jalapeno sauce, creamy chipotle sauce, avocado ranch sauce, and spicy ranch sauce) held at room temperature on time with intentions to be discarded after 8-hours per PIC and Taco Bell franchise timecard label. PIC unable to provide written TPHC procedures upon request from health authority.

C/A: 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:

(i) Methods of compliance with paragraphs 2(i) - (iv) or 3(i) through (v) of this subsection; and

(ii) Methods of compliance with the cooling of time/temperature control for safety food that is prepared, cooked, and refrigerated before time is used as a public health control.

2. If time without temperature control is used as the public health control up to a maximum of 4 hours:

(i) Except as specified in paragraph 2.(ii) of this subsection, the food shall have an initial temperature of 41°F (5°C) or less when removed from cold holding temperature control, or 135°F (57°C) or greater when removed from hot holding temperature control;P

(ii) The food may have an initial temperature of 70°F (21°C) or less if;

(I) It is a ready-to-eat fruit or vegetable that upon cutting is rendered a time/temperature control for safety food, or

(II) It is a ready-to-eat hermetically sealed food that upon opening is rendered a time/temperature control for safety food,

(III) The food temperature does not exceed 70°F (21°C) within a maximum time period of 4 hours from the time it was rendered a time/temperature control for safety food; and

(IV) The food is marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is rendered a time/temperature control for safety food as specified in paragraph 2.(ii)(I) and (II).

(iii) The food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control;

(iv) The food shall be cooked and served, served at any temperature if ready-to-eat, or discarded, within 4 hours from the point in time when the food is removed from temperature control; and

(v) The food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded.

COS: EHS provided TPHC documentation; CFSM and EHS created written procedures for TPHC 4-hour rule.

Observed tea urn nozzles (3) in drive thru and self serve beverage area in lobby heavily soiled with thick, pink accumulations.

C/A: Food contact surfaces shall be cleaned and sanitized with solution measuring 200-400 ppm when using quat.

COS: All urn nozzles cleaned and sanitized.

Observed exit door in main kitchen propped open with box allowing potential entry of pests.

C/A: If the windows or doors of a food service establishment, or of a larger structure within which a food service establishment is located, are kept open for ventilation or other purposes or a temporary food service establishment is not provided with windows and doors as specified under paragraph 1 of this subsection, the openings shall be protected against the entry of insects and rodents by:

(i) 16 mesh to 1 inch (16 mesh to 25.4 mm) screens;

(ii) Properly designed and installed air curtains to control flying insects; or

(iii) Other effective means.

COS: Door closed.

1. Observed heavily soiled and stained floor throughout main kitchen primarily under drive thru beverage area and appliances/equipment throughout.
2. Observed missing ceiling tile above hand wash sink and hot holding prep line in main kitchen. C/A: All physical facilities shall be maintained in good repair.

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

Observed employee in main kitchen preparing food without hair restraint.

C/A: Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch.

Observed no posted CDPH inspection report in drive thru window area of facility.

C/A: 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.

Observed dishes wet nested, stacked along dish rack above 3-compartment sink in main kitchen.

C/A: After cleaning and sanitizing, equipment and utensils:

1. Shall be air-dried or used after adequate draining before contact with food; and

2. May not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry.

Observed avovado ranch sauce and chipotle sauce holding above 41F on the counter top in the main kitchen. C/A: TCS foods shall be maintained at 41F or below when cold holding. COS: ITems discarded.

PIC could not provide a copy of a key drop agreement and could not verify key drop procedures are being followed. C/A: PIC shall ensure key drop procedures are being followed. PIC needs to send EHS copy of key drop within 10 days.

Observed food employee wipe down the prep area of the prep-top cooler with a wiping cloth that was inside a bucket of sanitizer measuring 0 ppm for quat. C/A: Food contact surfaces shall be cleaned and sanitized with solution measuring 200-400 ppm when using quat. COS: PIC remade sanitizer bucket measuring 200 ppm and re-wiped prep area.