Taco Bell

Observed several time/temperature for safety foods cold holding at temperatures above 41°F in prep top cooler in main kitchen. See Temperature Observations. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2. of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. Person in charge discarded all food items.

Observed drive-thru line portion of prep top cooler not able to keep proper cold holding temperatures. Equipment for cooling and heating food, and holding cold and hot food, shall be sufficient in number and capacity to provide food temperatures as specified under DPH Rule 511-6-1-.04. Priority foundation item must be corrected within 10 calendars.

Observed facility operating without clean up procedures for vomit and diarrhea. A food establishment shall have procedures for employees to follow 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. COS health authority gave a copy of clean up procedures to PIC.