Taco Bell Health Inspections

Week of Score Noted Violations
No. | Description of code requirement not in compliance | Occur
1/25/2019 96-A 4-2B Food-contact surfaces: cleaned & sanitized 1
7/23/2018 99-A 17C Physical facilities installed, maintained, and clean 1

2/2/2018 96-A 4-2B Food-contact surfaces: cleaned & sanitized
7/11/2017 100-A
1/24/2017 99-A Utensils, equipment and linens: properly stored, dried, handled
7/28/2016 96-A Food stored covered
10/27/2015 98-A An on-demand water heater was recently installed without approval. Water at the 3 comp sink was at 78F and the hand wash sink water was at 80F. These must be 110F and 100F, respectively. The cold water valves were adjusted at the time of inspection, which brought the water temperature up as required
12/22/2014 91-A Change of ownership

Observed potentially hazardous food in the walk-in cooler at 43-47F. Must be held at 41F or below. A service technician was called and the freezer door was opened into the cooler to rapidly bring down the temperature until the technician could arrive.
7/17/2014 91-A Potentially hazardous food in the walk-in cooler at 50-54F. Must be at 41F or below. The raw shrimp that was at 54F was discarded. Chicken and beef that had been frozen were at 41F or below. The walk-in freezer door attached to the cooler was opened to rapidly bring the temperature in the cooler down until a service technician could arrive to repair the cooler. The air temperature of the cooler was at 41F before the end of the inspection. The person in charge must monitor temperatures to ensure proper cold holding.
3/26/2014 97-A Observed numerous flies in the kitchen area. Person in charge must ensure that pests are controlled.
10/17/2013 98-A 1. Seals on small freezers cracked and coated with excess food debris. Replace the seals.

2. The holding cabinet has soiled racks with grease drips. Clean the shelving.

3. Employee jacket hanging on the dry storage single service rack. Employee items must be stored separately from food and food service
5/20/2013 99-A Requested Re-inspection

The floor under the fryers and shelving must be cleaned to remove excess food debris and grease.
3/18/2013 86-B 1. The pedal on the front hand wash sink not operating properly. Repair ASAP. Repeat violation, previously rear hand wash sink was out of order.

2. Observed what appears to be mold on the beverage dispensing nozzles. Must clean the nozzles more frequently.

3. Dirty wet wiping cloth on top of to-go plate. Wipe cloths must be stored in sanitizing solution between uses. The plate was thrown away.

4. Clean the dust from the fan vents in the walk-in cooler.

11/26/2012 95-A 1. One of the three hand wash sinks was not functional. Repair the sink ASAP.

2. Replace broken light shield in dry storage area.
7/9/2012 95-A 1. Sanitizer for wipe cloths at 0 ppm quat. Must be minimum 200 ppm quat.

2. The air curtain in the walk-in cooler is in disrepair and must be replaced.
3/5/2012 90-A 1. Beans and taco meat in walk-in cooler from previous night at 50F. To properly cool potentially hazardous food, you must get the food from 135F to 70F within 2 hours and from 70F to 41F within 4 more hours. The temperature at 50F after 12 hours did not meet this requirement. The beans and meat were discarded. When cooling, use an ice bath and/or separate the food and keep the food in shallow containers for proper air circulation.

2. Replace the air curtain in the walk-in cooler, since it is in disrepair.
10/24/2011 95 1. Observed utensils in clean storage not clean to sight and touch. Ensure that utensils are clean and sanitized before placing in storage.

2. Bulk storage containers should be cleaned.
6/30/2011 97-A Observed food employee wearing jewelry other than a plain ring on hands while preparing food. Corrected on-site.
1/31/2011 95-A 1. Quaternary ammonium sanitizer not at proper temperature. The temperature was 52F. the temperature of the water must be a minimum of 75F. Corrected on-site.

2. Observed clean containers wet stacked. Must air-dry before stacking. Corrected on-site.
2/26/2010 96-A Containers in clean storage area not clean. Must wash, rinse, sanitize and air dry before storage.

Note: Alcohol swabs required for sanitizing thermometers between uses.
10/7/2009 95-A Sanitizer for ware washing not at proper concentration. Must be 200-400 ppm Quat.
Containers in disrepair. Cracked food service containers should be discared due to not being able to clean and sanitize adequately.
6/8/2009 96-A Utensils cannot be in hand washing sink. The hand washing sink must be available for hand washing at all times.
1/29/2009 94-A Sanitizer for ware washing not at proper concentration. Should be 200-400 ppm Quat.
Vents in W/I should be cleaned. Repeat
Covers over racks in W/I should be cleaned to remove significant amount of food debris.
9/29/2008 94-A Date marking procedure should be adjusted to be consistent.
Vents should be cleaned.
Exterior of bulk food storage containers should be cleaned.
6/23/2008 97-A Sanitizer for wipe cloths not at proper concentration- should be 200-400 ppm Quat.
1/8/2008 97-A Reinspection

All food scoops must have a handle and it should be stored so that the handle extends out of the food.
12/10/2007 88-B Sanitizer for ware-washing not at proper concentration, Must be at 200-400 ppm Quat.
Sanitizer for wipe cloths not at proper concentration.
Gloves improperly used. Employee should not touch clothing with gloves.
Light in walk in cooler must have light replaced.
Floor should be cleaned.
9/5/2007 95 Sanitizer for wipe cloths not at proper concentration-Should be 200-400 ppm.
Towels not available at any hand wash sink in facility.
Clean floor mats in front of 3-comp sink.
Replace broken light shield in walk-in cooler.
4/30/2007 96 Sanitizer for ware washing not at proper concentration - should be 200-400 ppm Quat
Clean containers should not be wet stacked.
Sanitizer for wipe cloths not at proper concentration should be 200-400 ppm Quat
4/12/2007 89 Employee items improperly stored- dirty shirt stored with single service articles
Towels needed at front handwash sink
Sanitizer for wipe cloths not at proper concentration should be 200-400 ppm Quat
Chemicals improperly stored- degreaser stored on shelving with tortillas