TACO BELL #035882 health score and inspection history

Provide an employee health policy that states what actions are necessary when an employee has a specific symptom or diagnosis related to diseases that are transmissible through food. Communication of the policy to employees must be verifiable.//PIC could not provide signed EHP's.

JCDH 2.2 Provide food safety training for all food handlers as required.// PIC could not provide FH certificates for employees. JCDH 2.1 Register all Certified Food Safety Managers with JCDH and maintain the appropriate card in a readily accessible location.// Two CFSM certificates are not registered with JCDH.

Maintain the wash solution at 110 F or higher in a manual warewashing sink.// Wash temperature 104F while dishes actively being washed.

4-601.11(C) Keep nonfood contact surfaces of equipment (interiors of refrigeration units and cooking equipment, exteriors of equipment, storage shelves, etc.) free of an accumulation of dust, dirt, food residue, and other debris.// Clean fountain drink machine catch tray in the drive thru area.// Residue on the area surrounding the top of slushy machine nozzles.// Clean the cup storage area located under fountain drink machine in the drive thru.

420-3-22.02(2)(a), 2-101.11(A), 2-102.11(B) An employee or PIC with certification from an accredited food protection manager certification program or verification of attendance of an accredited program within the past 12 months, shall be on the premises during all hours of operation (Priority Category 3 and 4).// CFSM not on premises.

Maintain the wash solution at 110 F or higher in a manual warewashing sink.// Solution in 3 compartment sink 101F during manual washing.

4-501.11(A) Maintain equipment in good repair (general).// Slushy machine near hand sink leaking.

Allow utensils to air dry before stacking.// Equipment on shelving across from 3 compartment sink wet stacked.

Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.// Clean floors throughout kitchen, restroom, and WI freezer.// Ceiling vent cover in women's restroom soiled with dust.

JCDH 2.2 Provide food safety training for all food handlers as required.// Provide FH cards for all employees. JCDH 2.1 Register all Certified Food Safety Managers with JCDH and maintain the appropriate card in a readily accessible location.// Register CFSM certificate with JCDH.

Keep dumpster doors and lids closed.// Dumpster doors open. 5-501.113 Keep the waste-grease receptacle closed.// Grease receptacle open.

4-601.11(C) Keep nonfood contact surfaces of equipment (interiors of refrigeration units and cooking equipment, exteriors of equipment, storage shelves, etc.) free of an accumulation of dust, dirt, food residue, and other debris.// Clean interior of all RI units.