| Violation Date |
Code |
Description |
| 2018-12-04 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed several pans tight stacked while wet.general comment: observed potato bites usually held with tphc in hot hold cabinet above make table not being time marked. potato bites |
| 2018-09-10 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed pic doing some food handling while wearing a watch. cdi- pic removed watch. |
| 2018-09-10 |
22 |
3-501.19 provide and follow written procedures for foods held using atime s a public health control (tphc). clearly mark foods with begin and end times. all food not sold by the end of 4 hours shall be discarded. -p/pf potato bites that are held with tphc |
| 2018-09-10 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf food tubs stored as clean with food residue on them. cdi- food tubs re-washed. |
| 2018-04-19 |
46 |
4-501.19 during manual warewashing, maintain the wash solution at a minimum of 110f or as otherwise allowed by the detergent manufacturers label. wash water at dish sink observed at 101 degrees, manufacturer label recommends 110 min. cdi- wash water repla |
| 2018-04-19 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf observed tub of pre-cooked egg patties with two different date marks which can lead to shelf life confusion. cdi- date mark label corrected. |
| 2018-04-19 |
8 |
6-301.14 post a handwash sign at each handsink. kitchen handsink iwqerrand restroom handsinks have no handwash signs posted. cdi- pic posted handwash signs. |
| 2018-04-19 |
2 |
2-201.11(a) ensure food employees understand when to report illnesses, symptoms and exposure. -p observed taco bell corporate health policy with no exposure info as required by food code. cdi- emailed food code health policy to pic to use as a supplement |
| 2017-12-08 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed pans wet stacked on drying racks. repeat |
| 2017-09-20 |
8 |
5-202.12 provide at least 100f water at handsinks. -pf observed hot water less than 100f at handsinks throughout facility. verification required |
| 2017-09-20 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed pans wet stacked on drying racks. repeat |
| 2017-09-20 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed cleaning needed to interior and exterior surfaces of equipment. |
| 2017-04-28 |
45 |
4-501.11 maintain equipment in good repair. observed leak in freezer that has frozen over. pic states that a service request has been placed for repairs. |
| 2017-04-28 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed pans wet stacked on drying rack. |
| 2017-04-28 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. observed several squeeze bottles of water used for hydrating lettuce, not labeled as required. |
| 2017-01-10 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed several stacks of lids and containers stored without a protective sleeve to prevent contamination. |
| 2017-01-10 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed no certified pic onsite. repeat |
| 2016-08-24 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed no certified pic onsite. |
| 2016-08-24 |
6 |
2-301.14 wash hands after activities that contaminate them.-p observed an employee that had just washed his hands use the paper towel to wipe his nose and continue sweeping. cdi by redirecting the employee to re-wash his hands. |
| 2016-08-24 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed food debris left on taco fryer baskets and metal pans stored as clean. observed greasy film on the plastic food containers stored as clean. cdi by rem |
| 2016-08-24 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed several metal pans stacked while still wet. repeat |
| 2016-08-24 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed all items stored on the cold holding line above 45f (see temperature observations chart), including but not limited to: diced tomatoes, shredded iceberg lettuce, shredded romain |
| 2016-08-24 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed build up behind the soda nozzles and ice chute on the drive through soda dispenser, observed food debris on the overhead line shelf used to store si |
| 2016-08-24 |
51 |
6-302.11 supply toilet tissue at each toilet. observed no tiolet tissue in the mens restroom. |
| 2016-08-24 |
53 |
6-501.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. caution should be used to minimize food exposure. observed splatter on the wall behind the wash vat of the |
| 2016-05-09 |
47 |
4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - c observed nonfood contact surfaces collecting food and soda syrup residue. |
| 2016-05-09 |
45 |
4-501.11 good repair and proper adjustment-equipment - c observed split gasket on reach-in cooler. observed walk-in cooler door curtain broken/torn. |
| 2016-05-09 |
42 |
4-901.11 equipment and utensils, air-drying required - c observed containers stacked wet. repeat violation. |
| 2016-05-09 |
38 |
2-303.11 prohibition-jewelry - c observed food employee wearing several jeweled rings. |
| 2016-05-09 |
1 |
2-102.12 certified food protection manager - c observed no certified food protection manager on site during inspection. |
| 2016-03-10 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. observed no certified food protection manager on site. manager unable to produce certificate. |
| 2016-03-10 |
2 |
2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-pf observed no employee health policy on site. manager unable to produce copy of policy. cdi copy of policy emailed to manager. |
| 2016-03-10 |
6 |
2-301.12. follow the cleaning procedure to adequately wash your hands. use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands.-p observed employee wash hands for 5-6 seconds; then apply hand sanitizer. cdi by discussion, nc fo |
| 2016-03-10 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed no papertowels at handsink near cash register. cdi papertowels added. |
| 2016-03-10 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed several containers stacked wet. repeat violation. |
| 2016-03-10 |
46 |
4-501.19 during manual warewashing, maintain the wash solution at a minimum of 110f or as otherwise allowed by the detergent manufacturers label. observed dishes actively washing in detergent water at 92f. repeat violation. |
| 2016-03-10 |
53 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee cell phone stored beside quesadilla maker. |
| 2015-11-09 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed food residue collecting on shelves and equipment throughout facility. |
| 2015-11-09 |
46 |
4-501.19 during manual warewashing, maintain the wash solution at a minimum of 110f or as otherwise allowed by the detergent manufacturers label. observed pans actively washing in 94f. cdi water was drained and refilled at proper temperature. |
| 2015-11-09 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed several pans stacked wet. |
| 2015-11-09 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed one pan stored as clean with food residue. observed food contact surface of pizza warmer collecting heavy food residue. cdi both items taken to dis |
| 2015-07-20 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pfobserved no papertowels in the women's room today- resupplied during the inspection. |
| 2015-07-20 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed build up on the drink and ice dispenser at the drive thru today.observed build up on the shelving below the customer drink area. |
| 2015-07-20 |
52 |
5-501.114 ensure drain plug on dumpsters, waste containers is in place. observed a missing drainplug on the dumpster today. |
| 2015-03-12 |
53 |
6-502.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. caution should be used to minimize food exposure.clean floor drains and area around the drink station. |
| 2015-03-12 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. clean drink dispensers behind the actual dispenser- build up present today.clean the pass through and the ledge in the make table. |
| 2015-03-12 |
43 |
4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor.observed single use packets of salsa stored where there was standing water- discarded today to correct. |
| 2015-03-12 |
34 |
4-203.11 food thermometers shall be accurate to +/- 2 degrees fahrenheit.-pfobserved a thermometer reading 117f in ice water today- thermometer was put into the office so that it would not be used. new thermocouple was onsite to open and use. new the |
| 2015-03-12 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -pobserved chicken holding on the line at <135f today. reheated properly to correct(see chart). do not stack chicken above the dimples in the pan. |
| 2015-03-12 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager.observed no certified food protection manager onsite today. |
| 2014-11-10 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor.observed a box opener stored with to go wraps. do not store a dirty utensil on to go materials. |
| 2014-11-10 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed build up on sides of equipment today- clean. |
| 2014-11-10 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pfobserved a bucket stored in the handsink today- moved to correct. |
| 2014-11-10 |
52 |
5-501.16 provide waste bins in required areas including at handwash sinks.observed no waste bins near handsinks today. |
| 2014-07-21 |
52 |
provide a drain plug, where one was missing, on the dumpster.5-501.114 |
| 2014-07-21 |
43 |
keep pizza togo boxes inverted. observed them stored with the food contact side up today.4-903.11 |
| 2014-07-21 |
26 |
observed.grill cleaner stored on the counter today next to a spatula. store chemicals in a designated area where they cannot contaminate food, food contact surfaces, clean utensils/linen, or to go materials.grill cleaner moved to designated storage area |
| 2014-07-21 |
14 |
observed build up inside of the customer drink dispenser ice chute today and inside of top of the ice maker at the drive thru. employee cleaned and sanitized both of these today to correct. food contact surfaces must be clean to sight and touch.4-601.1 |
| 2014-03-28 |
2 |
observed the employee health policy posted today and the pic knew the policy well. include exposure to the big five foodborne illnesses to policy- missing today. changed during inspection and pic will review changes with all staff.2-103.11 |
| 2014-03-28 |
52 |
drainplug missing from dumpster today. provide a drainplug.5-501.114 |
| 2014-03-28 |
47 |
clean racks in hot hold unit and around line hot plate.4-602.13 |
| 2014-03-28 |
46 |
maintain dish wash water at 110f or more when actively washing dishes. observed wash water at <110- hot water added to correct today.4-501.19 |
| 2013-11-26 |
43 |
4-903.11 (a) and (c) equipment, utensils, linens and single-service and single-use articles-storing. all single service items must be stored covered or inverted. observed single service cardboard trays and plates that were stored with the food contact si |
| 2013-11-26 |
47 |
4-602.13 nonfood contact surfaces. all nonfood contact surfaces shall be cleaned at a frequency to eliminate soil residue. observed thermometer wtih food residue on it. |
| 2013-11-26 |
52 |
5-501.114 using drain plugs. drains in all waste handling units for refuse and recyclables shall have drain plugs in place. observed cardboard recycling dumpster with a broken drain plug. |
| 2013-08-14 |
52 |
5-501.114 using drain plugsprovide a drainplug on the cardboard dumpster.keep the sliding door on the dumpster closed- left open today. |
| 2013-08-14 |
43 |
4-903.11 (a) and (c) equipment, utensils, linens and single-service and single-use articles-storingkeep single-use items inverted when in storage. observed togo boxes not inverted today and togo lids. keep togo materials protected from contamination- ob |
| 2013-08-14 |
30 |
8-103.11 documentation of proposed variance and justificationa variance may be required for cook-chill process being conducted if they haccp plan does not control for listeria and c. bot. |
| 2013-08-14 |
27 |
8-201.13 when a haccp plan is requireda haccp plan is required for the cook-chill process being conducted(chilling tcs foods down in tightly sealed bags of a certain thickness). |
| 2013-08-14 |
26 |
7-201.11 separation-storagestore chemicals in designated areas where they will not contaminate food, food contact surfaces, togo materials, or clean linens. observed two bottles of grill cleaner- one on its side- stored directly next to togo plates. ch |
| 2013-08-14 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensilsfood contact surfaces must be clean to sight and touch. observed growth inside of the top portion of the ice machine today where water collects and can easily drip down |
| 2013-08-14 |
2 |
2-103.11 (m) person in charge-dutiesemployees must know the big five illnesses or know where to find them for reference. handout was posted today but employees did not know where it was located to reference. spanish handout provided today. |
| 2013-06-20 |
27 |
if rules set forth in 3-502.12 are not met for cook/chill process then a variance will be required. variance application given and process gone over with pic. corrected by instruction. |
| 2013-06-20 |
27 |
currently multiple tcs foods are chilled down in bags that are crimped closed. if the bags being used for this process are <10;000cc/m oxygen permeable then a haacp plan is required. paperwork given today on what is required in a haacp plan. |
| 2013-06-20 |
30 |
a variance may be required for cook/chill process if steps are not taken as described in 3-501.12 of the 2009 food code. corrected by instruction. |
| 2013-06-20 |
43 |
keep single-use articles inverted when stored uncovered to protect the food contact portions from possible contamination. observed multiple to-go materials not inverted today. |
| 2013-02-15 |
46 |
maintain wash water for utensils at 110f or more. today it was 97f or less. corrected by instruction. |
| 2013-02-15 |
43 |
keep the storage rack for small to-go bowls clean-crumb build-up today. also; keep single-use articles inverted-pizza trays not inverted today. |
| 2013-02-15 |
42 |
clean the side racks(on the big airdry rack) used to store metal dividers. |
| 2013-02-15 |
20 |
maintain potentially hazardous foods cold at 41f or less; or at 45f or less. sour cream container put on ice today. |
| 2013-02-15 |
6 |
wash exposed arms when washing hands. |
| 2012-11-29 |
47 |
maintain surfaces to present clean to sight and touch. observed residue build up existed on nonfood contact surfaces of ice chute at self-service beverage fountain. observed some residue build up on limited shelving. provide constant attention to surfa |
| 2012-11-29 |
26 |
poisonous or toxic materials shall not be placed in locations above food; equipment or utensils or single use items where risk of contamination may exist. observed cleanser in spray bottle was hung on rack above single use utensil/article storage during |
| 2012-11-29 |
2 |
adopt an employee health policy in compliance with all parts of 2-201.11(a). observed policy in place does not address reportable illness of household members. provided written guidance. corrected by instruction. |