TACO BELL # 184

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed manager in office doing several tasks including using cellphone then began to handle container with seasoning at fryer area to add label; no hand wash. Manager washed hands. Corrective Action Taken

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed manager handle cellphone then handled clean lid on food items in steam table; no hand wash. Manager washed hands. Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed.

High Priority - Employee touched hair and then engaged in food preparation without washing hands. Employee washed hands Corrected On-Site

High Priority - Live, small flying insects found Observed 2 live Small flying insects landing on tables in chairs in dining room area. Operator killed and sanitized areas Corrected On-Site

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized.at 0 ppm. Operator corrected to 200 ppm quaternary Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Observed a metal utensils inside hand washing sink by front counter area. Operator removed Corrected On-Site

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed Training manager touch cellphone then handled clean handle of hot box to open; no hand wash. Manager washed hands. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents in walk in cooler

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed poster to operator Corrective Action Taken

Basic - Floor soiled/has accumulation of debris. By drive tru window Under condiments table

Basic - Current Hotel and Restaurant license not displayed. Operator printed and posted current license. Corrected On-Site

Basic - Employee beverage containers and personal food stored above containers with tortillas on dry storage Operator removed Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed overstocked container with diced tomatoes (48°F - Cold Holding) inside top reach in cooler on cook line. Per operator product stored for approximately 3 hours. Per operator product not prepared or portioned today. Operator removed overstocked product and moved to walk-in cooler. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed a container with refried beans (120°F - Hot Holding);and a container with cooked beans (120°F - Hot Holding) inside steam table on cook line. Per operator products stored for approximately 2 hours. Operator moved products to hot box for reheating. Corrective Action Taken

Intermediate - Test kit for measuring the concentration of the sanitizing solution not used in accordance with the manufacturer's instructions . Operator missing color code paper for quaternary sanitation concentration to validated right concentration.