Taco Bell

Observed two hand wash sinks without working towel dispensers. Batteries shall be replaced before end of shift. Paper towels shall be near hand wash sinks until dispensers are fixed. PIC Notified.

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.

Observed employee prepping food without a proper hair restraint. EHS informed PIC that employees preparing or handling food shall use effective hair restraints. PIC instructed to either wear a hat or hair net while prepping food.

511-6-1.03(5)(i) - Hair Restraints (C) (i) Hair Restraints.

1. Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch.

2. This does not apply to employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food, clean utensils and linens and unwrapped single-service and single-use articles.

Observed employee items stored on cold holding prep line area in main kitchen. PIC informed that employee personal items shall be stored away from food and food products to protect food and food products from contamination. PIC instructed to remind employees to place their belongings in the designated areas. 511-6-1.07(5)(j) - Using Dressing Rooms & Lockers, used for changing clothes and storing employee belongings (C) (j) Using Dressing Rooms and Lockers.

1. Dressing rooms shall be used by employees if the employees regularly change their clothes in the establishment.

2. Lockers or other suitable facilities shall be used for the orderly storage of employee clothing and other possessions.

Observed soda machine in drive thru area with build up on nonfood-contact surfaces. Machine shall be kept free of build up and debris. Machine shall be cleaned on a regular schedule. PIC notified.

511-6-1.05(7)(d) - Nonfood-Contact Surfaces (C) (d) Nonfood-Contact Surfaces. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

511-6-1.03(1)(c)17 - Demonstration (Pf) 17. Explaining how the person in charge, food employees, and conditional employees comply with reporting responsibilities and exclusion or restriction of food employees. Pf

Observed that all employees, including manager working in main kitchen have not completed Employee Health Forms about illness/ symptoms they must inform the CFSM about. PIC was instructed to fill out form and have all employees present sign forms as well. Forms must be filled out by all new employees prior to starting to work at the establishment to minimize the spread of illness.

511-6-1.05(7)(a)2,3 - Equipment, Food/Nonfood-Contact Surfaces, and Utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (C) 2. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations.

3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Observed units used to hold food for hot holding and cold holding full of food debris. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt food residue and other debris. PIC instructed to clean these areas at a frequency to reduce the build up and accumulation of debris.

Observed many areas in main kitchen cluttered with equipment and paper products. Observed that the floor in main kitchen is very greasy and slippery. Observed that there is food debris/ grease build up on the side of the warmer bath. PIC informed to clean kitchen at a frequency to eliminate clutter and grease build up on floor and sides of equipment. 511-6-1.07(5)(a),(b) - Good Repair, physical facilities maintained; Cleaning, Frequency & Restrictions, cleaned often enough to keep them clean (C) (5) Maintenance and Operation.

(a) Good Repair. All physical facilities shall be maintained in good repair.

(b) Cleaning, Frequency and Restrictions.

1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing.

3. If present, playground equipment and associated areas shall be maintained in a clean and sanitary condition. In addition, a cleaning and sanitizing plan along with cleaning and sanitizing records for playground equipment and associated areas shall be maintained within the food service establishment for review upon request by the Health Authority. Further, such cleaning and sanitizing plan for employees to follow in the event of encountering vomitus or fecal matter shall be included and submitted at the time of permit application as specified in DPH Rule 511-6-1-.02(1)(c). Pf