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Facility: Taco Bell #34214
Address: 8119 Lander Ave., Hilmar, CA

The most recent inspection of this food facility resulted in a rating of
Good (Total Points: 6.00)
0-6  Points: Good
7-13 Points: Satisfactory
14+  Points: Unsatisfactory
Rating on date 7-01-2019: Good (Total Points: 6.00)
DateViolationPointsCorrectionInspector CommentsFacility Area
7-01-2019 The potable water supply shall be protected with a backflow or back siphonage protection device, as required by applicable plumbing codes. (114192) All plumbing and plumbing fixtures shall be installed in compliance with local plumbing ordinances, shall be maintained so as to prevent any contamination, and shall be kept clean, fully operative, and in good repair. Any hose used for conveying potable water shall be of approved materials, labeled, properly stored, and used for no other purpose. (114171, 114189.1, 114190, 114192.1, 114193, 114193.1, 114195, 114197, 114199, 114201, 114269) 2.00 All plumbing and plumbing fixtures shall be installed in compliance with local plumbing ordinances, shall be maintained so as to prevent any contamination, and shall be kept clean, fully operative, and in good repair. Sink in right restroom fills significantly more quickly than it is capable of draining. Investigate cause and correct. 0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
7-01-2019 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.
Observed single "push" type faucet in both restrooms:
- right restroom faucet stays on for 11-12 seconds per push, max temp 112ºF
- left restroom faucet stays on for 15-16 seconds per push, max temp 110ºF

Adjust or repair the faucets / mixing valves at sinks where the handwashing temperature is not readily adjustable by the user, so as to provide warm water at these sinks of at least 100ºF, but not more than 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.
0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
7-01-2019 All food employees shall have adequate knowledge of and be trained in food safety as it relates to their assigned duties. The person in charge shall have adequate knowledge of, and shall educate employees of the food facility regarding major food allergens. (113947) Food facilities that prepare, handle or serve non-prepackaged potentially hazardous food, shall have an employee who has passed an approved food safety certification examination. (113947-113947.1) 2.00 The responsibilities of the staff member certified in food safety include ensuring that all employees who handle, or have responsibility for handling, unpackaged foods of any kind have sufficient knowledge to ensure the safe preparation and /or service of the food. The nature and extent of the knowledge that each employee is required to have may be tailored, as appropriate, to the employee's duties related to food safety issues. Observed lack of sanitizer of sufficient strength in the third compartment of the three compartment sink (~50 PPM chlorine). Also observed ~50 PPM chlorine in the two sanitizer 'trough' buckets on the end of the taco prep areas. Appears sanitizer compartment at three comp sink had been overfilled when refilled. When asked what strength the sanitizer was supposed to be mixed to, employee discovered test strip color scale was missing, but stated a belief that it should be between 50 and 100 PPM, they had been told to always add "one packet" of powder to the sanitizing sink compartment.

Instructed employee in proper sanitizer mixing and verification techniques. Perform test strip checks of sanitizer strength before using on dish surfaces or for wiping cloths. Highly recommend keeping test strips in the immediate vicinity where they should be used on a daily basis and ensure the color scales are with the test strips. Check the sanitizer strength at a sufficient frequency to ensure consistent sanitization of all food contact surfaces in this location (100 PPM for chlorine required). Sanitizer immediately strengthened by adding a second packet, verified now reading at 100 PPM by test strips. Sanitizer also changed out in both trough locations as well.

Retrain all employees to verify sanitizer is at 100 PPM by test strips, and not just "one packet" mixing method. Corrected during inspection.
0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)


Rating on date 5-30-2019: Unsatisfactory - reinspection required (Total Points: 19.00)
DateViolationPointsCorrectionInspector CommentsFacility Area
5-30-2019 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) 7.00 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 lack of sanitizer of sufficient strength in the third compartment of the three compartment sink (~0 PPM chlorine). Also observed ~0 PPM and ~25 PPM chlorine in the two sanitizer 'trough' buckets on the end of the taco prep areas. Also observed <50 PPM chlorine in the blue and yellow rag buckets below the taco prep area opposite the drive thru window. Appears sanitizer compartment at three comp sink had been refilled but employee forgot to add sanitizer powder, and another employee had refilled the 'trough' sanitizer containers from that same sink.

Instructed employee in proper sanitizer mixing and verification techniques. Perform test strip checks of sanitizer before using on dish surfaces or for wiping cloths. Highly recommend keeping test strips in the immediate vicinity where they should be used on a daily basis (not just in the office). Check the sanitizer strength at a sufficient frequency to ensure consistent sanitization of all food contact surfaces in this location (100 PPM for chlorine required). Sanitizer immediately remixed and changed in all above-listed locations. Corrected during inspection.
0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
5-30-2019 All nonfood contact surfaces of utensils and equipment shall be clean. (114115, 114130.4) 4.00 Clean nonfood contact surfaces of equipment at a frequency necessary to prevent accumulation of residue. (1) Observed significant buildup of dust debris in the vent above the soda fountain / ice machine unit near the drive thru window. Improve the cleaning frequency and efficacy so as to prevent the accumulation of visible residue.

(2) REPEAT: Observed debris still present on the sides, top, and in the slots of the safety knife holder near the prep sink. Improve the cleaning frequency and efficacy so as to prevent the accumulation of visible residue.

(3) REPEAT: Observed residue buildup both in and beneath the cabinet below the customer area soda fountain machine. Repair any leaks. Improve the cleaning frequency and efficacy so as to prevent the accumulation of visible residue and to avoid potential vermin attraction.
0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
5-30-2019 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) 4.00 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.
REPEAT: Observed single "push" type faucet in the restrooms. Faucet in the right restroom was checked first, faucet only remains on for 4-5 seconds per cycle, and had to be cycled 20 times in order to obtain water at the minimum required handwashing temperature of 100ºF. Faucet in the left restroom was checked second, faucet only remains on for 8-10 seconds at a time, and still had to be cycled 8 times to obtain water at 100ºF. 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.
0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
5-30-2019 Exhaust hoods shall be provided to remove toxic gases, heat, grease, vapors, and smoke and be approved by the local building department. Canopy-type hoods shall extend 6" beyond all cooking equipment. All areas shall have sufficient ventilation to facilitate proper food storage. Toilet rooms shall be vented to the outside air by a screened openable window, an air shaft, or a light-switch activated exhaust fan, consistent with local building codes. (114149, 114149.1) Adequate lighting shall be provided in all areas to facilitate cleaning and inspection. Light fixtures in areas where open food is stored, served, prepared, and where utensils are washed shall be of shatterproof construction or protected with light shields. (114149.2, 114149.3, 114252, 114252.1) 2.00 All areas shall have sufficient ventilation to facilitate proper food storage and to provide a reasonable condition of comfort for each employee, consistent with the job performed by the employee.

Light fixtures in areas where food is prepared, open food is stored, or utensils are cleaned shall be of shatterproof construction or shall be protected with shatterproof shields and shall be readily cleanable. In every room and area in which any food is prepared, manufactured, processed, or prepackaged, or in which equipment or utensils are cleaned, sufficient natural or artificial lighting shall be provided to produce the following light intensity, while the area is in use:
(a) At least 10-foot candles for the following:
(1) At a distance of 30 inches above the floor, in walk-in refrigeration units, and dry food storage areas.
(2) At a working surface on which alcoholic beverages are prepared or where utensils used in the preparation or service of alcoholic beverages are cleaned.
(3) Inside equipment, such as reach-in or under-the-counter refrigerators.
(b) At least 20-foot candles for the following:
(1) At a surface where food is provided for consumer self-service or where fresh produce or prepackaged foods are sold or offered for consumption.
(2) In server stations where food is prepared.
(3) At a distance of 30 inches above the floor in areas used for handwashing, warewashing, and equipment and utensil storage, and in toilet rooms.
(c) Except in server stations where food is prepared, at least 50-foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor.
Observed the light fixture in / over the hood above the fryer does not function, bulb may be burned out. Replace bulb and / or repair fixture. Failure to provide adequate lighting. 0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
5-30-2019 All clean and soiled linens shall be properly stored; non-food items shall be stored and displayed separate from food and food-contact surfaces. (114185 - 114185.4) Utensils and equipment shall be handled and stored so as to be protected from contamination. (114067, 114074 - 114075, 114081, 114083, 114119, 114121, 114161, 114178, 114179, 114185, 114185.2, 114185.5) 2.00 Storage space for food, utensils, single-use articles, clean linens, and food-related equipment shall not be located in locker rooms, refuse rooms, mechanical rooms, under open stairwells, under lines on which water has condensed, under leaking water lines, under sewer lines that are not shielded to intercept potential drips, or under other sources of contamination.

During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored in one of the following ways:
(1) in a potentially hazardous food with their handles above the top of the food and the container.
(2) if not a potentially hazardous food, with their handles above the top of the food within containers that can be closed.
(3) on a clean portion of the food preparation table or equipment if cleaned and sanitized at the required frequency.
(4) in running water of sufficient velocity to flush particulates to the drain.
(5) in a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not potentially hazardous.
(6) in a container of water if the water is maintained at a temperature of at least 135°F and the container is cleaned at least every 24 hours or at a frequency necessary to preclude the accumulation of soil residues.

Observed scoop completely in the cheese on the taco prep area on the side fartherest from the drive thru window, handle touching the shredded cheese. Store in-use utensils in such a way so as to prevent contact between the handles and the actual food items so as to prevent the possible contamination of food items. 0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)


Rating on date 6-06-2018: Good (Total Points: 6.00)
DateViolationPointsCorrectionInspector CommentsFacility Area
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 buildup of debris and residue behind and beneath the soda fountain near the drive thru window. Improve the cleaning frequency and efficacy so as to prevent the accumulation of visible residue.

(2) Observed debris on the top and in the slots of the safety knife holder near the prep sink. Improve the cleaning frequency and efficacy so as to prevent the accumulation of visible residue.

(3) Observed residue buildup in the cabinet below the customer area soda fountain machine. It appears the drain "trough" line or other pipes or lines may be leaking. Repair any leaks. Improve the cleaning frequency and efficacy so as to prevent the accumulation of visible residue.
0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
6-06-2018 All utensils and equipment shall be fully operative, clean, and in good repair. (114115, 114175). All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, 114130.6, 114132, 114133, 114137, 114139, 114143, 114153, 114155, 114163, 114165, 114167, 114169, 114172, 114175, 114177, 114180, 114182) 2.00 Equipment food-contact surfaces and utensils shall be clean to sight and touch. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other debris accumulations.

Keep all food facilities, and all utensils, display cases, windows, counters, shelves, tables, refrigeration units, sinks, dishwashing machines, and other equipment or utensils used in the storage, preparation, sale, service, and display of food, clean, fully operative, and in good repair.

The non-food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Equipment shall be reassembled so that food-contact surfaces are not contaminated.
Observed a significant accumulation of ice INSIDE the shatterproof light covers in the walk in freezer, which may represent an unsafe electrical condition. Correct so as to properly maintain all equipment / facilities. 0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
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.
Observed single "push" type faucet in the restrooms that only remain on for 8-9 seconds per cycle. Faucet in the left restroom was checked first, and had to be cycled 19 times in order to obtain water at the minimum required handwashing temperature of 100ºF. Faucet in the right restroom was checked second, and still had to be cycled 9 times to obtain water at 100ºF. 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.
0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)