TACO BELL #30596

Time as a public health control: procedures and records — Inspector Note: Observed 4-TCS sauces (creamy jalapeno sauce, creamy chipotle sauce, avocado ranch sauce, and spicy ranch sauce) held at room temperature on time with intentions to be discarded after 8-hours per PIC and Taco Bell franchise timecard label. PIC unable to provide written TPHC procedures upon request from health authority. C/A: Except as specified under paragraph 4 of this subsection, if time without temperature control is used as the public health control for a working supply of time/temperature control for safety food before cooking, or for ready-to-eat time/temperature control for safety food that is displayed or held for sale or service, written procedures shall be prepared in advance, maintained in the food service establishment, and made available to the regulatory authority upon request that specify: (i) Methods of compliance with paragraphs 2(i) - (iv) or 3(i) through (v) of this subsection; and (ii) Methods of compliance with the cooling of time/temperature control for safety food that is prepared, cooked, and refrigerated before time is used as a public health control. 2. If time without temperature control is used as the public health control up to a maximum of 4 hours: (i) Except as specified in paragraph 2.(ii) of this subsection, the food shall have an initial temperature of 41°F (5°C) or less when removed from cold holding temperature control, or 135°F (57°C) or greater when removed from hot holding temperature control;P (ii) The food may have an initial temperature of 70°F (21°C) or less if; (I) It is a ready-to-eat fruit or vegetable that upon cutting is rendered a time/temperature control for safety food, or (II) It is a ready-to-eat hermetically sealed food that upon opening is rendered a time/temperature control for safety food, (III) The food temperature does not exceed 70°F (21°C) within a maximum time period of 4 hours from the time it was rendered a time/temperature control for safety food; and (IV) The food is marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is rendered a time/temperature control for safety food as specified in paragraph 2.(ii)(I) and (II). (iii) The food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control; (iv) The food shall be cooked and served, served at any temperature if ready-to-eat, or discarded, within 4 hours from the point in time when the food is removed from temperature control; and (v) The food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded. COS: EHS provided TPHC documentation; CFSM and EHS created written procedures for TPHC 4-hour rule.

Physical facilities installed, maintained, and clean — Inspector Note: 1. Observed heavily soiled and stained floor throughout main kitchen primarily under drive thru beverage area and appliances/equipment throughout. 2. Observed missing ceiling tile above hand wash sink and hot holding prep line in main kitchen. C/A: All physical facilities shall be maintained in good repair. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

Insects, rodents, and animals not present — Inspector Note: Observed exit door in main kitchen propped open with box allowing potential entry of pests. C/A: If the windows or doors of a food service establishment, or of a larger structure within which a food service establishment is located, are kept open for ventilation or other purposes or a temporary food service establishment is not provided with windows and doors as specified under paragraph 1 of this subsection, the openings shall be protected against the entry of insects and rodents by: (i) 16 mesh to 1 inch (16 mesh to 25.4 mm) screens; (ii) Properly designed and installed air curtains to control flying insects; or (iii) Other effective means. COS: Door closed.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed tea urn nozzles (3) in drive thru and self serve beverage area in lobby heavily soiled with thick, pink accumulations. C/A: Food contact surfaces shall be cleaned and sanitized with solution measuring 200-400 ppm when using quat. COS: All urn nozzles cleaned and sanitized.