Taco Bell

Observed during the course of this inspection that the cabinet under the drink station has accumulated significant wet and dry debris. CA: Glynn EH instructs management to ensure that the cabinet is cleaned out and that nonfood contact surfaces are cleaned often enough to prevent the buildup of debris and residues.

Observed during the course of this inspection that the outside dumpster for the facility displayed significant rust holes along the bottom of the frame. CA: Glynn Eh instructs management to contact their service provider and have the dumpster repaired/replaced to ensure the facility is provided a leakproof/durable dumpster.

Observed during the course of this inspection that old food debris was located in the main dining room. CA: Glynn EH instructs management to ensure that the physical facility is cleaned often enough to prevent the buildup of old food debris.

Observed during the course of this inspection that the facility could not produce procedures or equipment for cleaning up a bodily fluid accident. CA: Glynn EH showed management where the DPH approved example plan is on the state website.

Glynn EH instructs management to use this bleach/water specific plan with an antimicrobial/antiviral bleach that kills norovirus if their is any event in the time it takes for management to acquire a corporate approved kit.

The clean procedure must be written out in detail.

Observed during the course of this inspection that refried beans being cooked for hot holding only reached a temp of 110-115 deg f. COS: Beans were discarded. CA: Glynn EH instructs management to ensure that all plant foods cooked for hot holding are cooked to an internal temp of 135 deg f.

Observed during the course of this inspection that the facility had multiple shelves on the main kitchen prep table that displayed old food buildup on them. CA: Glynn EH instructs management to ensure that all non food contact surfaces are cleaned at a frequency often enough to prevent the buildup of old food residues.

Observed during the course of this inspection that an employee breakfast sandwich was located inside a warmer cabinet above food to be served. COS: The sandwich was relocated away from customer food. CA: Glynn Eh instructs management to ensure that all employee food items are stored in a designated area where they do not pose a contamination risk for food or single use items.