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Facility: Taco Bell #34204
Address: 339 Joseph Gallo Dr., Livingston, CA

The most recent inspection of this food facility resulted in a rating of
Good (Total Points: 2.00)
0-6  Points: Good
7-13 Points: Satisfactory
14+  Points: Unsatisfactory
Rating on date 5-28-2019: Good (Total Points: 2.00)
DateViolationPointsCorrectionInspector CommentsFacility Area
5-28-2019 All nonfood contact surfaces of utensils and equipment shall be clean. (114115, 114130.4) 2.00 Clean nonfood contact surfaces of equipment at a frequency necessary to prevent accumulation of residue. (1) Observed overall improvement in the reduction of residue accumulation behind the customer area soda fountain. Minor accumulation of residue in the cupboard below the soda fountain machine still present also. Increase cleaning frequency and efficacy so as to prevent the accumulation of visible residue, even on non food contact surfaces, to prevent the potential attraction of vermin.

(2) Observed overall improvement, but still minor splatter accumulation in the safety knife holder unit in the kitchen. Increase cleaning frequency and efficacy so as to prevent the accumulation of visible residue.
0102 FOOD ESTAB. W/FOOD PREP 50-149 SEATS


Rating on date 6-06-2018: Satisfactory (Total Points: 8.00)
DateViolationPointsCorrectionInspector CommentsFacility Area
6-06-2018 All food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(e), 114097, 114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115 (a, b, d), 114117, 114125(b), 114135, 114141) 2.00 A food facility that prepares food shall not be operating if there is no method to properly clean and sanitize equipment or utensils. A food facility shall not be operating if there is gross contamination of food contact surfaces that may result in the contamination of food products. Observed sanitizer in third sink compartment reading approximately 50 ppm; same solution was used to fill rag buckets. Solutions immediately dumped, sanitizer remixed, remeasured, now reading 100+ ppm. Increase testing frequency to ensure sanitizer in use is consistently at the correct strength. Corrected during inspection. 0102 FOOD ESTAB. W/FOOD PREP 50-149 SEATS
6-06-2018 The walls / ceilings shall have durable, smooth, nonabsorbent, light-colored, and washable surfaces. All floor surfaces, other than the customer service areas, shall be approved, smooth, durable and made of nonabsorbent material that is easily cleanable. Approved base coving shall be provided in all areas, except customer service areas and where food is stored in original unopened containers. Food facilities shall be fully enclosed. All food facilities shall be kept clean and in good repair. (114065, 114067, 114069, 114175, 114143, 114257, 114259.2, 114266, 114268, 114268.1, 114271, 114272) 2.00 All food facilities shall be kept clean, fully operative, and in good repair. Floor surfaces in all areas in which food is prepared, packaged or stored, where any utensil is washed, where refuse or garbage is stored, where janitorial facilities are located, and in all restrooms and hand washing areas shall be smooth and of durable construction and made from non absorbent material that is easily cleanable.

Each permanent food facility shall be fully enclosed in a building consisting of permanent floors, walls, and an overhead structure that meets minimum standards. Food facilities that are not fully enclosed on all sides and that are in operation on January 1, 1985, shall not be required to meet the requirements of this section until the facility is remodeled or has a significant menu change or a change in its method of operation. Full enclosure is not required for dining areas and certain other areas when approved for outdoor food services.
Observed the wall in the broom closet is broken and damaged on the left side, exposed porous gypsum / plaster / drywall type material exposed. Repair such that all wall surfaces are smooth, easily cleanable, and non porous.

The walls and ceilings of all rooms (except bar areas, dressing rooms, dressing areas, locker areas, offices and store rooms where food is only stored in unopened shipping containers) shall be durable, smooth, nonabsorbent, and easily cleanable. Examples of acceptable surfaces include gloss or semi-gloss enamel paint over smooth gypsum board, FRP (Fiberglass Reinforced Plastic paneling), and stainless steel. Materials such as exposed brick, concrete block, rough concrete, rough plaster, and textured gypsum board are not acceptable. Vinyl coated acoustical ceiling tile may be used. The area immediately adjacent to a bar sink or a food preparation area in bar is not exempt from these requirements.
0102 FOOD ESTAB. W/FOOD PREP 50-149 SEATS
6-06-2018 Handwashing soap and single use towels or drying device shall be provided in dispensers adjacent to each handwashing facility; dispensers shall be maintained in good repair. (113953.2) Adequate separate facilities shall be provided for handwashing, food preparation, and the washing of utensils and equipment. (113953, 113953.1) 2.00 Handwashing facilities shall be sufficient in number and conveniently located so as to be accessible at all times for use by food employees. Employees shall not clean their hands in a sink used for food preparation, warewashing, or in a service sink or a curbed cleaning facility used for the disposal of mop water and similar liquid waste. Do not place objects in front of the handwashing station, and do not place items, utensils or wiping cloths in the handwashing sink.

Handwashing facilities shall be equipped to provide warm water under pressure for a minimum of 15 seconds. If the temperature of water provided is not readily adjustable at the faucet, the temperature of the water shall be at least 100°F, but not greater than 108°F. Soap shall be provided in approved dispensers at, or adjacent to, handwashing facilities (no bars of soap). Single-use sanitary towels or hot-air blowers shall be provided at handwashing facilities in approved dispensing devices.
(1) Observed single "push" type faucet in the women's restroom that is non-adjustable that only remain on for 9-10 seconds per cycle. Faucet in the women's restroom was checked first, had to be cycled 5-6 times in order to obtain water at the minimum required handwashing temperature of 100ºF. Faucet in the men's restroom is also a single "push" type faucet that does remain on for 13-14 seconds per cycle. Adjust, repair or replace the faucet at these handwashing sinks so as to provide warm water (100-108ºF) for not less than 15 seconds. Failure to provide handwashing sinks with warm water (100-108ºF) under pressure for a minimum of 15 seconds through a mixing valve or combination faucet.

(2) Soap dispenser at handwashing sink closest to registers was already under repair at the time of the start of the inspection, anticipating completion of repairs before end of day today. Sign posted on sink redirecting staff to second handwash sink in the kitchen, until such time as the soap dispenser repair is completed.
0102 FOOD ESTAB. W/FOOD PREP 50-149 SEATS
6-06-2018 All nonfood contact surfaces of utensils and equipment shall be clean. (114115, 114130.4) 2.00 Clean nonfood contact surfaces of equipment at a frequency necessary to prevent accumulation of residue. (1) Observed accumulation of residue / debris behind the customer area soda fountain. Minor accumulation of residue in the cupboard below the soda fountain machine also observed. Increase cleaning frequency and efficacy so as to prevent the accumulation of visible residue.

(2) Observed build up of dust debris on fan blade guards on cooler unit in walk-in refrigerator and/or freezer. Improve cleaning frequency so as to prevent a visible buildup of dust debris.

(3) Observed particulate accumulation on the safety knife holder unit in the kitchen. Increase cleaning frequency and efficacy so as to prevent the accumulation of visible residue.
0102 FOOD ESTAB. W/FOOD PREP 50-149 SEATS