Taco Bell

What the inspector found

• Hands Clean and Properly Washed: PRIORITY VIOLATION-2-301.14 - Priority: When to Wash. ||Addl Notes: Employee at the make line handled personal phone; then went to handle clean/unused food containers without changing gloves and washing hands. The employee was asked to wash hands and did so. Ensure that employees wash hands after engaging in activities that may contaminate hands and when changing t
• Adequate Handwashing Sinks, Properly Supplied and Accessible: 5-205.11 - Priority Foundation: Using a Handwashing Sink-Operation and Maintenance. Addl Notes: No cold water available at the hand wash sinks in the kitchen, prep, and ware wash areas. *Water temperature at the sinks was 122-127F. Ensure that all hand wash stations are maintained and in proper operation. Corrective Action: Correct prio
• Proper Cold Holding Temperatures: PRIORITY VIOLATION-3-501.16(A)(2) and (B) - Priority: Time/Temperature Control for Safety Food, Cold Holding. Addl Notes: *SECOND CONSECUTIVE VIOLATION* Sour cream, pico de gallo, cut lettuce, diced tomato, and cabbage-47-54F in
• Wiping Cloths; Properly Used and Stored: 3-304.14 - Core: Wiping Cloths, Use Limitation Addl Notes: Quat sanitizer solution in cloth bucket with concentration at 0ppm. Solution was remade to proper concentration. Ensure that sanitizers are at proper concentration according to manufactures directions. Corrective Action: Corrected at time of inspection.

As listed in the inspection report.