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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.
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.