| Violation Date |
Code |
Description |
| 2018-12-27 |
54 |
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 on prep table at make line. cdi phone was removed during the inspection. |
| 2018-12-27 |
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 manual warewashing at the 3 comp sink with 84f. cdi pic increased temp to 110f+. |
| 2018-12-27 |
6 |
2-301.14 wash hands after activities that contaminate them. -p observed employee donning new gloves without washing hands after picking up trash on ground and cleaning. cdi ehs had employee wash hands properly and donned new gloves. |
| 2018-12-27 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed multiple drinks stored on prep tables throughout the establishment. cdi drinks removed. repeat violation. |
| 2018-08-30 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.wet stacking observed of trays and metal containers. stack to allow air drying. |
| 2018-08-30 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -pf pico was cooling in container with lid on. cdi- lid removed. |
| 2018-08-30 |
4 |
2-401.11(b) a food employee shall store their beverage to prevent contamination of their hands, exposed food, utensils, equipment, and single-use articles. employee drink stored on trays used for customers. cdi- removed. |
| 2018-08-30 |
1 |
2-102.12c ensure the person in charge (pic) is a certified food protection manager (cfpm)pic was not a cfpm. |
| 2018-05-10 |
47 |
4-601.11(c )/4-602.13 non food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of |
| 2018-05-10 |
39 |
3-304.14(b) cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration. sanitizer held at low concentration. cdi- exchanged. |
| 2018-03-12 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized.cutting boards in need or replacing/resurfacing. repeat. |
| 2017-12-07 |
1 |
2-102.12c ensure the person in charge (pic) is a certified food protection manager (cfpm)pic was not a cfpm. |
| 2017-12-07 |
26 |
7-201.11 store toxic materials to avoid contamination. -pbottle of chemical stored on shelf above box of tortillas. both bottle and box were closed. cdi- chemical moved. do not storechemicals above tortillas. |
| 2017-12-07 |
54 |
6-305.11/6-403.11(b) designate and use an area for the orderly storage of employees' clothing and possessions wherecontamination of food, equipment, utensils, linens, and single use articles can not occur.personal cell phone stored on prep area. keep away |
| 2017-12-07 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized.cutting boards in need or replacing/resurfacing. repeat. |
| 2017-09-20 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. door to dumpster was open. cdi- door closed. |
| 2017-09-20 |
47 |
4-601.11(c )/4-602.13 non food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of |
| 2017-09-20 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. cutting board on work unit in need of repair/replace. |
| 2017-06-15 |
39 |
3-304.14(b) cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration. one sanitizer bucket low in quat concentration. |
| 2017-06-15 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p some items on front line were holding above 45f (see chart). pic stated she had forgot to turn unit on earlier and had just turned unit on. cdi- products voluntarily discarded. |
| 2017-06-15 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed some knives with minor food debris on blades. cdi- brought to 3 compartment sink. -0- |
| 2017-03-13 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. doors to dumpster were open. cdi- door closed.5-501.15 provide dumpster, waste containers that are of sound construction. one flip top lid at dumpster is missi |
| 2016-11-17 |
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 two water bottles unlabeled. label water bottles. |
| 2016-11-17 |
26 |
7-204.11 provide sanitizer at correct concentrations, diluting as required.-p all bleach sanitizer too strong. cdi- sanitizer discarded and re-filled to proper level. |
| 2016-11-17 |
46 |
4-302.14 provide a test kit that accurately measures concentrations of sanitizing solutions- pf no test strips for bleach sanitizer on site. |
| 2016-07-21 |
54 |
6-202.11 shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. no shield on light bulbs that are directly over the cinnamon sticks. provide light shield. |
| 2016-07-21 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p sanitizer in 3 compartment sink read 0ppm quat. cdi- employee drained sink and re-filled with proper testing quat. |
| 2016-05-12 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacking of plastic bins. |
| 2016-05-12 |
38 |
2-402.11 use approved hair restraint, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed employee with a goatee beard prepping food on line without a beard guard. |
| 2016-05-12 |
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 salt shaker and container of oil not labeled. repeat. |
| 2016-05-12 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed no paper towels at hand wash sink. cdi- paper towels were provided. |
| 2016-05-12 |
1 |
2-102.12c ensure the person in charge (pic) is a certified food protection manager (cfpm) observed the pic was not a cfpm. |
| 2016-02-15 |
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 salt shaker that was not labeled. repeat. |
| 2016-02-15 |
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 a bag of lettuce, bacon bits, and onions that were opened and not dated. cdi- all items were voluntarily discarded. |
| 2016-02-15 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed cutting board and a couple of scoops that were soiled with food debris and being stored as clean. cdi- items taken to dishwasher to be cleaned. repeat |
| 2015-12-04 |
39 |
3-304.14(b) hold wiping cloths in sanitizer maintained at the correct concentration. observed two buckets of sanitizer at the front that was read at a concentration of 50ppm. specs say quat sanitizer must be maintained at 150-400ppm. pic stated sanitiz |
| 2015-12-04 |
1 |
2-101.11 pic shall be present during all hours of operation.-pf person who holds certificate was not present during inspection. repeat. |
| 2015-12-04 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed interior of tea and soda nozzles soiled with built-up debris. pic stated nozzles are cleaned by scrubbing and soaking in sanitizer overnight. recco |
| 2015-12-04 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacking of metal pans. repeat. |
| 2015-12-04 |
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 a shaker container of salt unlabeled. label all food products not readily identifiable. |
| 2015-09-21 |
47 |
general comment 4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. - observed food debris in the bottom of prep units and in gaskets. clean equipment. |
| 2015-09-21 |
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 98f wash water during active washing. adjust to maintain at least 110f. |
| 2015-09-21 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. - observed metal pans stacked wet. |
| 2015-09-21 |
41 |
3-304.12 store in-use utensils in a clean, dry place, in food with handles out, in 135f or greater water or in running water which quickly moves food particles to the drain. - observed handles of tongs and scoops down on the product on the prep line. ke |
| 2015-09-21 |
35 |
general comment 3-302.11(a) protect food in storage using covered containers, intact wrappings, or packaging. -p - observed an open bag of sugar, cinnamon and captain crunch. once items are open, protect them in plastic bags or containers. |
| 2015-09-21 |
1 |
2-101.11 pic shall be present during all hours of operation.-pf - person that holds certification was not present during the inspection. |
| 2015-05-21 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf: found knife stored clean with food and greasy residue attached. cdi- sent back to cleaning process.observed black residue starting to build-up on soda dispens |
| 2015-05-21 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p: observed cold hold make unit not functioning. ice found building up on interior. all foods above 50 f for one hour. refer to temperature chart. cdi- foods removed and put back into 32 f |
| 2015-01-06 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris.|observed some food debris present on a few refrigeration gaskets. keep gaskets clean |
| 2015-01-06 |
39 |
3-304.14(d) maintain dry wiping cloths free of visible debris and soil. maintain sanitizer containers for in-use cloths free of visible debris and soil.|general commenttaco bell corporate policy mandates sanitizer pans be changed out every 4 hours. ***b |