Taco Bell #041656

Observed white substance growing on drink machine at drive-thru. Equipment food-contact surfaces and utensils shall be cleaned:

(iv) In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment:

(I) At a frequency specified by the manufacturer; or

(II) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold.

Clean and sanitize dispensers as soon as possible.

Observed food debris on doors of warmer where taco shells are stored. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Increase cleaning frequency.

Observed sauce bottles in cooler and on make line with no labeling. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food.

PIC made labels for the bottles.

Observed DPH food service permit not posted. Post the permit in a location in the food service establishment that is conspicuous to consumers.

Observed old grease and food debris on floor at fryer. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

Recommend cleaning area more often.

Observed 2 bags of lettuce under taco station closest to drive-thru with "Use By" date of 01/17/2024. Except as specified in paragraphs 4 through 6 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and packaged by a food processing plant shall be clearly marked, at the time the original container is opened in a food service establishment and if the food is held for more than 24 hours, to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days after the original container is opened. The day the original container is opened in the food service establishment shall be counted as Day 1, except, the day or date marked by the food service establishment may not exceed a manufacturer’s use by date if the manufacturer determined the use-by date based on food safety;

Lettuce was discarded by staff and new lettuce was placed on the line. COS

Observed old grease on floor at fryer. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

Recommend cleaning area more often.