TACO BELL 187

Basic - Clean utensils or equipment stored in dirty drawer or rack. By triple sink: Clean Measuring pitchers stored on rack that has an accumulation of rust.

Basic - Equipment in poor repair. Ice tea maker strainer basket is deteriorating and flaking bits of plastic from strainer basket.

Basic - Single-service articles improperly stored. To go bags stored on floor in dry storage area. Corrected On-Site

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Splitter added with hose attached at mop sink, no vacuum breaker at time of inspection.

Basic - Equipment and utensils not properly air-dried - wet nesting. Pans at dish drying rack.

Basic - No handwashing sign provided at a hand sink used by food employees. In women's restroom.

Basic - Utensil Storage rack shelves with rust that has pitted the surface. At dish drying rack where clean pans are stored.

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 0ppm) Operator corrected to 400ppm quaternary sanitizer Corrected On-Site

Basic - Employee beverage container on a food preparation table next to quesadilla press. Employee removed. Corrected On-Site

Basic - Floor area(s) covered with standing water.- kitchen and office

Basic - Floor soiled/has accumulation of debris- greasy at front counter/ register

Basic - Ice buildup in reach-in freezer- employee cleaned during inspection

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Chlorine 200ppm) Operator corrected to 100 ppm; Corrected On-Site

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee walked outside with gloves; employee walked back in from outside and proceeded to touch clean surfaces at cook line; employee never changed gloves and wash hands Operator educated employee Employee washed hands; Corrected On-Site

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee discarded leftover food from fryer basket in trash ; basket touched trash can rim; employee returned basket the fryer to be used to fry new foods; Educated operator; employee washed and sanitized basket before reusing ; Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. hash browns (120F - Hot Holding); in hot box above cook line As per operator food out of temperature for one hour; as per operator food used for breakfast service; operator discarded; Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Plastic container used to hot hold food at cook line have presence of stuck on food debris that no longer can be cleaned ; Advise operator to change pans;

Intermediate - Hot water at three-compartment sink does not reach 100 degrees Fahrenheit.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths- no chlorine test Provided operator with test strips; Corrected On-Site

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided at employee handwash sink- all handwash sink ; water at 78 F;

Basic - Employee chewing gum while in warewashing area. Employee discarded gum. Corrected On-Site

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 0ppm) Educated operator and advise to fix chlorine sanitizer to minimum ppm

Basic - Floor not cleaned when the least amount of food is exposed- floors greasy by front register and dining room

Basic - Food stored on floor. Box of black beans stored on the floor in walk-in freezer Operator stored properly Corrected On-Site Repeat Violation

Basic - Single-service articles improperly stored- on the floor at the dry storage area Operator stored properly Corrected On-Site

Basic - Standing water in floor- at three compartment sink

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 0ppm) As per operator no quaternary solution available; to switch to chlorine; Corrective Action Taken

High Priority - Time/temperature control for safety, commercially processed food reheating for hot holding not heated to a minimum temperature of 135 degrees Fahrenheit in all parts. refried beans (99-101F - Reheating)at 1:10 to 99 F at 1:25 since 11:45 in steam table at cook line; food was triple panned; operator moved to hot box to properly reheat; Corrective Action Taken

Basic - Food stored on floor in walk-in freezer : cases of chicken and steak; Operator busy and unable to store properly during inspection; Repeat Violation

Basic - Floor area(s) covered with standing water. By 3 compartment sink

Basic - Food stored on floor. Chicken/corrective action taken/operator stored foods back on shelf./walk in cooler. Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer.walk in freezer. Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in freezer

Basic - Current Hotel and Restaurant license not displayed.

Basic - Ice buildup in walk-in freezer.