Taco Bell

observed expired CFSM Certification Posted. CFSM expired 1/30/2026

511-6-1.03(3)(c) - Certification Documentation (Pf)

1. The original CFSM certificate shall be posted in public view in each food service establishment. An additional copy shall be retained on file at the food service establishment at all times, and shall be made available for inspection by the Health Authority.

2. A CFSM certificate which has expired, been revoked or suspended shall not be posted in the food service establishment.

3. All licenses, certificates, diplomas, or other similar credentials issued or granted to an owner or operator who has successfully completed an approved or accredited food safety certification course and exam shall expire on the expiration date determined by the credentialing organization. Within ninety days of the expiration of the CFSM certificate, the CFSM shall enroll in an approved food safety training course, pass an approved exam and obtain a new certificate.

4. The certification is not transferable between persons.

C/A: Re-certify CFSM within 60 days

Observed most current inspection report not posted in facility nor posted at drive thru window. Inspection posted has date of 02/17/15.

511-6-1.02(1)(d) - Displaying of the Inspection Report (C)

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.

C/a: Todays inspection report will be printed on-site

Observed employee periodically sitting in dining area then walking to the main kitchen area when needed without washing hands.

511-6-1.03(5)(c) - When to Wash (P) (c) When to Wash.

1. Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles P and:

(i) After touching bare human body parts other than clean hands and clean, exposed arms; P

(ii) After using the toilet room; P

(iii) After caring for or handling service animals or aquatic animals; P

(iv) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco products or electronic devices that simulate tobacco smoking, eating or drinking, except for drinking from a closed beverage container and the container is handled to prevent contamination of the hands;P

(v) After handling soiled equipment or utensils; P

(vi) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; P

(vii) When switching between working with raw food and working with ready-to-eat food; P

(viii) Before donning gloves to initiate a task that involves working with food; P and

(ix) After engaging in other activities that contaminate the hands. P

2. All employees shall wash hands before leaving the restroom. All food employees leaving the restroom shall wash their hands again upon re-entering the food preparation area. P

C/A: PIC made announcement to employees to make sure they are washing their hands when changing tasks

Observed food service employee without conditional employee reporting agreement on file. Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with the Chapter, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food.

511-6-1.03(2)(m) - Person-in-Charge Duties (Pf) Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with the Chapter, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food

C/A:PIC was instructed to have the food service employee to sign required documents.

Observed single use bowl being used as a scoop. Bowl was located in cinnamon twist sugar preparation container.

511-6-1.04(4)(k) - In-Use Utensils, Between-Use Storage (C) (k)Storage of In-Use Utensils. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored:

1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container;

2.In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon;

3.On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified under DPH Rule 511-6-1-.05(7)(b) and (8)(a);

C/A: Single use bowl to be removed and replaced with a scoop that has a handle.

Observed box of cups stored on floor in dry storage area.

511-6-1.05(10)(e)1&3 - Single-Service/Single-Use items stored 6" off floor in clean, dry location (C) (e) Equipment, Utensils, Linens, and Single-Service and Single-Use Articles.

1. Except as specified in paragraph 4 of this subsection, cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored:

(i) In a clean, dry location;

(ii) Where they are not exposed to splash, dust, or other contamination; and

(iii) At least 6 inches (15 centimeters) above the floor. 3. Single-service and single-use articles shall be stored as specified under paragraph 1 of this subsection and shall be kept in the original protective package or stored by using other means that afford protection from contamination until used.

C/A: Box to be stored 6" off ground

Observed several items in the Prep-Top make line cold holding above the recommended temperatures. Item include Lettuce (45F),diced tomatoes (45F), shredded cheddar cheese (47F), shredded 3 cheese (46F). Also observed Pico de Gallo (43F) on counter top.

Violation Code Reference 511-6-1.04(6)(f) - Time/Temperature Control for Safety; Cold Holding (P) (f) Time/TemperatureDegF Control for Safety Food, Hot and Cold Holding. 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. P

C/A: Instructed manager to replace all products with temperatures above 41F with products directly from WIC, utilize other side of PTC and have maintenance provided to service unit closest to drive through window if temperaures continue to be elevated.

Observed box of Shredded lettuce labeled "Use By: 04/09/24 in walk in cooler and a bag of lettuce with same date in cooler under prep top.

511-6-1.04(8)(b) - Expired Foods (P) (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. P

C/A: Items are to be discarded. Recommended PIC create a schedule to monitor dates on inventory throughout facility.

Observed most current inspection report not posted in facility nor posted at drive thru window. Inspection posted has date of 08/22/22.

511-6-1.02(1)(d) - Displaying of the Inspection Report (C)

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.

C/a: Todays inspection report will be provided via email.

Observed no "Employees must wash hands" signage in both restrooms.

511-6-1.07(3)(d) - Handwashing Signage (C) (d) Handwashing Signage. A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees.

C/A: Handwashing signage will be provided with inspection report via email.

Observed in-use scoop with handle in contact with ready to eat food. Scoops were located in cinnamon twist preparation containers.

511-6-1.04(4)(k) - In-Use Utensils, Between-Use Storage (C) (k)Storage of In-Use Utensils. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored:

1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container;

2.In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon;

3.On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified under DPH Rule 511-6-1-.05(7)(b) and (8)(a);

4.In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes;

5. In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not time/temperature control for safety food; or

C/A: Scoops are to be removed an replaced with clean scoops.

Observed a Single-Use container being used as a scoop for the Cinnamon Twist sugar Container and in container of diced tomatoes.

511-6-1.05(6)(r) - Single-Service/Single-Use Articles, Use Limitations (C) (r) Single-Service and Single-Use Articles, Use Limitation.

1. Single-service and single-use articles may not be reused.

Corrective action: Spoke to PIC, that they require a proper scoop for the container.

Observed door hinge at the bottom right of the chips warmer unit broken; door half fell.

511-6-1.05(6)(a) - Good Repair & Proper Adjustment (C) (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.

3. Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate food when the container is opened.

Corrective action: Spoke to PIC about having door fixed.

Observed Women's Restroom "Temporarily Out of Order".

511-6-1.06(2)(h) - Toilets and Urinals, Numbers and Capacities (C) (h) Toilets and Urinals, Numbers and Capacities.

1. Toilet facilities shall be provided for food employees.

2. All toilet facilities shall be installed in accordance with applicable State or local plumbing code as amended, and shall be the number required by such code.

3. In toilet facilities that have exit doors with handles or knobs that must be touched to open, sanitary towels must be provided.

4. In all establishments with dining facilities on the premises and permitted since July 31, 1995, patrons' toilet facilities shall be provided. Access to patrons' toilet facilities shall not be through food service, preparation, storage, or warewashing areas.

5. When not on the same premises, the location of t Toilets shall be located on or within 200 feet of the premises. Off-premises toilets must be and approved by the Health Authority.

C/A" Maintenance to be schedules immediately for women's Restroom

Observed no paper towels at either handwashing stations.

511-6-1.07(3)(b) - Hand Drying Provision (Pf) (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.Pf

Corrective action: Spoke to PIC to have both stations stocked.

Observed batteries depleted at handwashing station at the back of the kitchen.

511-6-1.07(3)(a) - Handwashing Cleanser, Availability (Pf) (3) Numbers and Capacities.

(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. Pf

Corrective action: Spoke to PIC to have handwashing batteries.

Observed door hinge at the bottom right of the chips warmer unit broken; door half fell.

511-6-1.05(6)(a) - Good Repair & Proper Adjustment (C) (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.

3. Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate food when the container is opened.

Corrective action: Spoke to PIC about having door fixed.

Observed soap dispenser in men's bathroom out of soup.

511-6-1.07(3)(a) - Handwashing Cleanser, Availability (Pf) (3) Numbers and Capacities.

(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. Pf

Corrective action: Spoke to PIC about replenishing soap dispenser.

Observed a Single-Use container being used as a scoop for the Cinnamon Twist sugar Container.

511-6-1.05(6)(r) - Single-Service/Single-Use Articles, Use Limitations (C) (r) Single-Service and Single-Use Articles, Use Limitation.

1. Single-service and single-use articles may not be reused.

Corrective action: Spoke to PIC, that they require a proper scoop for the container.

Observed box of flour Tortillas labeled "Use By: 05/27/23 and 05/19/23". Observed 2 containers of pre diced tomatoes labled "Use By: 06/03/23".

511-6-1.04(8)(b) - Expired Foods (P) (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. P

C/A: Items are to be discarded. Recommended PIC create a schedule to monitor dates on inventory throughout facility.

Observed a Single-Use container being used as a scoop for the Cinnamon Twist sugar Container.

511-6-1.05(6)(r) - Single-Service/Single-Use Articles, Use Limitations (C) (r) Single-Service and Single-Use Articles, Use Limitation.

1. Single-service and single-use articles may not be reused.

C/A: Single-use contaainer is to be discarded and replaced with a untenisil/scoop designed for re-use.