TACO BELL #33852

Order for delivery

Inspection history

1. Mar 31, 2026

   ✓
   3 violations

   • 46. Gloves used properly. Gloves, Use Limitation. (A) If used, single-use gloves shall be used for only one task such as working with ready-to-eat food or with raw animal food, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation
   • 16. Food contact surfaces; cleaned and sanitized. Observed sanitizer in wiping cloths buckets on cookline, all 0-50 ppm quaternary ammonium with inspectors test strips. 3-compartment sink in kitchen area not dispensing sanitizer, reading 0-50 ppm in sanitizer section of sink. Staff not using chemical test strips that are available to check concentration. 4-501.114(A)-(E),(F)(1)-(2) Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness (P) 4-601.11 (A)Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils (Pf). Use test strips and maintain sanitizer levels. All utensils, equipment and food contact surfaces must be washed, rinsed and sanitized. Maintain adequate chemical sanitizer levels.
   • 8. Hands cleaned and properly washed. Observed food employee making ready-to-eat (RTE) food with single use gloves on, then touching soiled equipment, leaving station, going out of kitchen prep area and returned with same single use gloves on, picked up unwrapped RTE food (chicken nuggets) with same soiled gloves. This same employee was observed using cell phone with single use gloves on, put phone in back pocket them touched RTE cinnabons without washing hands or changing soiled gloves. 2-301.14 When to Wash: immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single use articles and:(A) After touching bare human body parts other than clean hands and clean, exposed portions of arms;(B) After using the toilet room; (C) After caring for or handling service animals; (D) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco products, eating, or drinking; (E) After handling soiled equipment or utensils, (F) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; (G) When switching between working with raw food and working with ready to eat food; (H) Before donning gloves to initiate a task that involves working with food; and (I) After engaging in other activities that contaminate the hands. Corrected on site, education provided.