Taco Bell #31473

2-2A: .03(2)(m)The person in charge was not able to demonstrate that food employees are/were informed of their responsibility to report symptoms and/or illnesses in a verifiable manner. Food employees and conditional employees shall be informed in a verifiable manner of their responsibility to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. (Pf) Corrective Actions: Education was provided to the person in charge discussing to ensure all food employees are aware of the employee policy and the signed document must remain on file for verification and provided to the health department when asked. All employees signed the employee health policy form provided by DPH

6-1A: .04(6)(f)Observed all cold holding items on the line (shredded cheese, diced tomatoes, pico, and guacamole) holding at a temperature greater than 41 degrees. The food items were on the line longer than 2 hours. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: All tcs items were discarded

4-2B: .05(6)(n)Observed no sanitizing solution in the sanitizer water of the three compartment sink. There were dishes soaking in the water to be sanitized. When tested with the quat test strip there was not a color change it indicate the sanitizing concentration. The bag of quat sanitizer connected was also empty. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operations must meet a specified minimum concentration (for chlorine sanitizer it must be 50-100 ppm; for quat ammonia, it must be used according to the manufacturer's specifications). (P) Corrective Actions: Education was provided to the person in charge discussing the appropriate sanitizing concentration level for the facility's solution of choice. The person in charge did have appropriate test strips. The sanitizer bag was changed and the equipment was resanitized. The solution was tested by EH to ensure the sanitizer concentration was in the appropriate range for food contact surfaces.

1-2A: .03(2)(o)The person in charge stated that the facility does participate in key drop deliveries to where their food delivery company has access to enter the building when The facility is closed and deliver food items. The person in charge was not able to provide a signed key drop agreement. The food service establishment shall maintain records of the written agreement as specified in subsection (3)(m)3 of this Rule as well as records that show the delivery condition and temperature of the products upon receipt of delivery. Records shall be made available upon request by the Health Authority. (Pf) Corrective Actions: The facility but obtain a signed key drop agreement from their service provider by the indicated time frame.

2-2A: .03(2)(m)The person in charge was not able to demonstrate that food employees are/were informed of their responsibility to report symptoms and/or illnesses in a verifiable manner. Food employees and conditional employees shall be informed in a verifiable manner of their responsibility to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. (Pf) Corrective Actions: Education was provided to the person in charge discussing to ensure all food employees are aware of the employee policy and the signed document must remain on file for verification and provided to the health department when asked. All employees signed the employee health policy form provided by DPH.

14A: .04(4)(k)Observed a pair of scissors that is used to cut open food bags stored directly in sanitizer water. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1. in the food with their handles above the top of the food and the container; 2. in running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 3. in a clean, dry container; or 4. in a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at the required frequency. (C) Corrective Actions: Education was provided to the person in charge disgusting methods to store the scissors in between use. The scissors were removed from the sanitizer water.

17D: .07(3)(f)Observe the light and the walk-in cooler not working. Due to the light not working the food employee had the door left open to be able to see while putting food products away. The ambient temperature of the walk-in cooler began to rise past 41°F. The light intensity shall be at least 10 foot candles in walk-in refrigeration units and dry storage areas. (C) Corrective Actions: The light and the walk-in cooler must be fixed or replaced by the indicated timeframe.