Taco Bell #17779, 801 Emmet Street, Charlottesville, VA - Restaurant inspection findings and violations

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Business Info

Restaurant: Taco Bell #17779
Address: 801 Emmet Street, Charlottesville, Virginia
Phone: (434) 979-9074
Total inspections: 13
Last inspection: Mar 9, 2009

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Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

  • 0450 - Corrected During Inspection Critical Employees observed handling ready-to-eat (RTE) food with their bare hands. Bare hands with nacho chips.
  • 1190 - The ambient (air/water) temperature measuring device (degrees C) located in the prep table is missing.
  • 1960 - Food containers were found stacked while wet after cleaning and chemical sanitization.
  • 2720 - Dumpster or outside refuse container was open or uncovered.
  • 3170 - Grout lines on the floor at the three compartment sink is not maintained in good repair
March 09, 2009Routine14Details / Comments
  • 3045 - A sign or poster that notifies food employees to wash their hands is not provided at the front hand wash station used by food employees
  • 3380 - Critical Sanitizing Agent (Chlorine) being applied to food contact surfaces was measured at a concentration<50 ppm and does not meet the requirements of 21 CFR 178.1010
August 04, 2008Routine11Details / Comments
  • 0820 2 - Corrected During Inspection Critical Chopped tomatoes cold holding at improper temperatures
  • 3020 - Corrected During Inspection Soap was not provided at the hand washing lavatory in the rear of kitchen-dispenser not working
  • 3240 - Handwashing facilities are unclean and not maintained-dispenser not working
January 30, 2008Routine12Details / Comments
  • 0480 - Unlabeled food containers observed in back area.
  • 2310 - Corrected During Inspection Critical The handwashing facility located at the back area is blocked, preventing access by employees for easy handwashing.
  • 2350 ii - Repeat Front preparation sink has no cold water -plumbing in poor repair.
  • 2720 - Repeat Dumpster or outside refuse container was open or uncovered. Lids have been broken off.
  • 3080 - Less than 20 foot candles of light was noted in the dishwashing area.
  • 3080 - Less than 10 foot candles of light was noted in the walk-in freezer (light nonfunctional).
  • 3170 - Multiple areas in the back kitchen have low grout that is allowing mop water to not properly drain. Missing cove base observed at ladder to roof.
  • 3180 - Ceiling tiles above prep. line noted in need of cleaning. Walk-in cooler ceiling / fan guards need cleaning. Front soda dispenser area needs cleaning.
  • 3220 - Corrected During Inspection Mops not hung up to air dry.
July 13, 2007Routine17Details / Comments
  • 0550 - Corrected During Inspection Repeat Bucket is being used to dispense ice in the ice machine and is being stored in the machine.
  • 1320 - Repeat There was no temperature measuring device located in the prep area reach-in refrigerator.
  • 1570 - One of the reach-in refrigerator doors at prep line is broken.
  • 1770 B - Repeat Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: 1) ice maker 2) reach-in refrigerator gaskets.
  • 2000 - Repeat Single service items observed unprotected from contamination at the prep area.
  • 2350 ii - Repeat Plumbing connections under the soda machine in the customer service area is leaking.
  • 2700 - The outside dumpster has a broken lid.
July 17, 2006Routine07Details / Comments
  • 0550 - Corrected During Inspection Repeat Bucket is being used to dispense ice in the ice machine and is being stored in the machine.
  • 1320 - Repeat There was no temperature measuring device located in the prep area reach-in refrigerator.
  • 1570 - One of the reach-in refrigerator doors at prep line is broken.
  • 1770 B - Repeat Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: 1) ice maker 2) reach-in refrigerator gaskets.
  • 2000 - Repeat Single service items observed unprotected from contamination at the prep area.
  • 2350 ii - Repeat Plumbing connections under the soda machine in the customer service area is leaking.
  • 2700 - The outside dumpster has a broken lid.
July 17, 2006Routine07Details / Comments
  • 0550 - Dispensing utensils improperly stored between uses. (ice scoop was not stored in the holder between used.)
  • 1570 - Walk-in freezer was observed to have ice build-up near the condenser.
  • 1700 - Corrected During Inspection Critical Chlorine sanitizing solution used was not at an acceptable concentration in the sanitizing buckets (one was 25 ppm and the other was >200 ppm).
  • 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: inside of ice maker.
  • 1800 - Repeat The nonfood contact surface of the reach-in refrigerator gaskets have accumulations of mildew. The bottom floor under the beverage station has accumulation of liquid.
  • 2000 - Clean @TABLEWARE@ were observed stored with the food-contact surface facing upward at the food prep station..
  • 2310 B - The handwash station at the drive-thru station is being used as a dump station.
  • 2350 ii - Plumbing connections under the beverage station is leaking.
  • 2720 - Dumpster or outside refuse container was open or uncovered.
  • 3240 - Handwashing facility in the women's rest-room is in need of repair. (faucet is loose)
January 31, 2006Routine19Details / Comments
  • 0480 - The bulk container of cinammon/sugar was unlabeled..
  • 1320 - Repeat There was no temperature measuring device located in the prep line reach-in cooler.
  • 2890 - Light bulbs in the dry storage area are not shielded, coated, or otherwise shatter-resistent (missing light shields).
  • 3080 - Repeat Less than 50 foot candles of light was noted in the fryer area (light bulbs are burned out).
July 07, 2005Routine04Details / Comments
  • 0220 - Critical In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  • 0550 - Dispensing utensils are drinking cups with handles immersed in pasta and cinnamon.
  • 1320 - Repeat There were no temperature measuring devices located in the reach-in freezer and prep line reach-in. .
  • 1800 - Repeat The nonfood contact surface of the cabinet interior under the lobby soda dispenser has accumulations of liquid spills.
  • 2700 - The dumpster has a missing lid.
  • 3080 - Less than 10 foot candles of light was noted in thewalk-in refrigerator and walk-in freezer. Light bulbs were non-operational in both units.
  • 1550 - Repeat The 3 vat sink is not properly sealed to adjoining equipment or walls. Existing seal has mold growth and gaps in areas where there is no seal to wall.
  • 2000 - Repeat Clean ice transport bin was observed stored on the floor with the food-contact surface facing upward.
November 02, 2004Routine17Details / Comments
  • 1800 - The nonfood contact surface of the inside compartments of the rarely used prep unit had accumulations of food debris and moisture; also area around compressor in cabinet beneath front softdrink system requires cleaning to remove accumulations of syrup, etc..
  • 3080 - Less than 20 foot candles of light was noted in the area to the left of 3-basin sink and left drainboard area.
  • 1550 - Repeat The 3-basin sink is not sealed to adjoining wall; old caulking is molded and does not fully fill crack.
  • 0550 - Ice scoop for ice machine was improperly stored between uses.
  • 2000 - Repeat Clean ice transport container observed stored with the food-contact surface facing upward.
  • 1960 - Repeat Metal insert pans for prep line were found stacked while wet after cleaning and chemical sanitization.
  • 1570 - Rarely used prep line has a significant leak that is keeping interior wet.
  • 3170 - Sections of grout around kitchen tiles exhibit holes and large openings in material that allows moisture to enter spaces; also tile/grout damage in walk-in cooler.
  • 3180 - The floor under the ice machine was noted in need of cleaning.
  • 1320 - There was no functional temperature measuring device located in the small refrigeration unit under the prep line. CORRECTED.
April 09, 2004Routine010Details / Comments
No violation noted during this evaluation. October 15, 2003Follow-up00Details / Comments
  • 1060 - The nonfood contact surface of the wall near the 3-compartment sink and friers is not corrosion resistant, nonabsorbent, and/or smooth. Several holes are present in the wall.
  • 2200 - Critical An air gap between the water supply outlet and the flood rim level of the 3-compartment sink is not observed. If this direct connection exists between the drinking water system and a source of contaminated water during times of negative pressure, contaminated water may be drawn into and foul the entire system.
  • 1550 - Repeat The 3-compartment sink is not sealed to adjoining equipment or walls.
  • 2000 - The ice bucket and clean single service items were observed stored with the food-contact surface facing upward.
  • 1960 - Various plastic bins were found stacked while wet after cleaning and chemical sanitization.
  • 0450 - Critical Employees observed handling ready-to-eat (RTE) food with their bare hands. An employee was handling fried tortilla shells with their bare hands.
  • 3380 - Critical The bucket sanitizer being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010. The solution rated 0ppm.
  • 3180 - Repeat The ceiling tiles near the drive through window, the area around the prep sink, and the outside wall of the walk-in cooler were noted in need of cleaning.
October 03, 2003Routine35Details / Comments
  • 0850 - Critical Bins of potentially hazardous foods held on the line for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
  • 1550 - The 3-compartment sink is not sealed to adjoining equipment or walls.
  • 2720 - Outside refuse container was uncovered. Dumpster door was being kept open.
  • 3180 - The floor around the leaking beverage syrup boxes, and the outside of the walk-in cooler noted in need of cleaning.
April 02, 2003Routine13Details / Comments

March 09, 2009 (Routine)



Violations:
  • 0450 - Corrected During Inspection Critical Employees observed handling ready-to-eat (RTE) food with their bare hands. Bare hands with nacho chips.
    Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
  • 1190 - The ambient (air/water) temperature measuring device (degrees C) located in the prep table is missing.
    Provide a temperature measuring device that is easily readable and accurate to +/-1.5 degrees Celsius in the intended range of use.
  • 1960 - Food containers were found stacked while wet after cleaning and chemical sanitization.
    Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
  • 2720 - Dumpster or outside refuse container was open or uncovered.
    Cover all waste containers when not in continuous use.
  • 3170 - Grout lines on the floor at the three compartment sink is not maintained in good repair
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

August 04, 2008 (Routine)



Violations:
  • 3045 - A sign or poster that notifies food employees to wash their hands is not provided at the front hand wash station used by food employees
    Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
  • 3380 - Critical Sanitizing Agent (Chlorine) being applied to food contact surfaces was measured at a concentration<50 ppm and does not meet the requirements of 21 CFR 178.1010
    Utilize only @sanitizing agent@ that meet the requirements of 21 CFR 178.1010 when applying to food contact surfaces
Comments:
Facility appears to be in substantial compliance with Food Code regulations. It is well organized and clean.

January 30, 2008 (Routine)



Violations:
  • 0820 2 - Corrected During Inspection Critical Chopped tomatoes cold holding at improper temperatures
    Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41F or below to inhibit the growth of harmful bacteria. Will repair unit to ensure it maintains food at 41oF or below.
  • 3020 - Corrected During Inspection Soap was not provided at the hand washing lavatory in the rear of kitchen-dispenser not working
    Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
  • 3240 - Handwashing facilities are unclean and not maintained-dispenser not working
    Keep handwashing facilities clean and maintained to encourage proper handwashing.
Comments:
No other complaints of foodborne illness reported by consumers or employees and no employees reporting illness within the last 2 weeks. All beef, both ground and strips come in pre-cooked and drop vacuum packed bags in boiling water to reheat. Beans come in dry form, then added to 200oF water and mixed prior to service.

July 13, 2007 (Routine)



Violations:
  • 0480 - Unlabeled food containers observed in back area.
    Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning. Manager agreed to correct.
  • 2310 - Corrected During Inspection Critical The handwashing facility located at the back area is blocked, preventing access by employees for easy handwashing.
    Access to the handwashing facility identified above is to be available during all hours of operation. Remove the trash can preventing its use.
  • 2350 ii - Repeat Front preparation sink has no cold water -plumbing in poor repair.
    Repair plumbing and provide not only hot but cold water for tempered water availability.
  • 2720 - Repeat Dumpster or outside refuse container was open or uncovered. Lids have been broken off.
    Cover all waste containers when not in continuous use. Contact dumpster contractor and ask for an immediate replacement.
  • 3080 - Less than 20 foot candles of light was noted in the dishwashing area.
    Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms. Manager agreed to correct.
  • 3080 - Less than 10 foot candles of light was noted in the walk-in freezer (light nonfunctional).
    Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
  • 3170 - Multiple areas in the back kitchen have low grout that is allowing mop water to not properly drain. Missing cove base observed at ladder to roof.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 3180 - Ceiling tiles above prep. line noted in need of cleaning. Walk-in cooler ceiling / fan guards need cleaning. Front soda dispenser area needs cleaning.
    All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
  • 3220 - Corrected During Inspection Mops not hung up to air dry.
    Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
Comments:
Overall food temperatures were within standard. General food protection was sound. Recommend having the commercial checked (observed below charge). Chlorine solution at the three compartment sink observed at 200 ppm.

July 17, 2006 (Routine)



Violations:
  • 0550 - Corrected During Inspection Repeat Bucket is being used to dispense ice in the ice machine and is being stored in the machine.
    Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils 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 140F and the container.
  • 1320 - Repeat There was no temperature measuring device located in the prep area reach-in refrigerator.
    Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
  • 1570 - One of the reach-in refrigerator doors at prep line is broken.
    Repair the reach-in refrigerator door to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the door, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • 1770 B - Repeat Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: 1) ice maker 2) reach-in refrigerator gaskets.
    Clean and sanitize these surfaces for food contact.
  • 2000 - Repeat Single service items observed unprotected from contamination at the prep area.
    Store single service items in its original protective packaging or inverted in an approved dispenser.
  • 2350 ii - Repeat Plumbing connections under the soda machine in the customer service area is leaking.
    Plumbing systems and components shall be maintained in good repair.
  • 2700 - The outside dumpster has a broken lid.
    Replace the broken lid for the dumpster.
Comments:
Overall the facility was clean and well maintained. Chlorine sanitizing solution was at 100 ppm. Handwashing was observed. Gloves are being used to handle ready-to eat food. Food and cooling units are being maintained at the appropriate temperatures.

July 17, 2006 (Routine)



Violations:
  • 0550 - Corrected During Inspection Repeat Bucket is being used to dispense ice in the ice machine and is being stored in the machine.
    Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils 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 140F and the container.
  • 1320 - Repeat There was no temperature measuring device located in the prep area reach-in refrigerator.
    Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
  • 1570 - One of the reach-in refrigerator doors at prep line is broken.
    Repair the reach-in refrigerator door to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the door, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • 1770 B - Repeat Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: 1) ice maker 2) reach-in refrigerator gaskets.
    Clean and sanitize these surfaces for food contact.
  • 2000 - Repeat Single service items observed unprotected from contamination at the prep area.
    Store single service items in its original protective packaging or inverted in an approved dispenser.
  • 2350 ii - Repeat Plumbing connections under the soda machine in the customer service area is leaking.
    Plumbing systems and components shall be maintained in good repair.
  • 2700 - The outside dumpster has a broken lid.
    Replace the broken lid for the dumpster.
Comments:
Overall the facility was clean and well maintained. Chlorine sanitizing solution was at 100 ppm. Handwashing was observed. Gloves are being used to handle ready-to eat food. Food and cooling units are being maintained at the appropriate temperatures.

January 31, 2006 (Routine)



Violations:
  • 0550 - Dispensing utensils improperly stored between uses. (ice scoop was not stored in the holder between used.)
    Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils 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 140F and the container.
  • 1570 - Walk-in freezer was observed to have ice build-up near the condenser.
    Monitor the walk-in freezer to determine source of ice build-up.
  • 1700 - Corrected During Inspection Critical Chlorine sanitizing solution used was not at an acceptable concentration in the sanitizing buckets (one was 25 ppm and the other was >200 ppm).
    Adjust the chlorine sanitizing solution to a level between 50-100 ppm.
  • 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: inside of ice maker.
    Clean and sanitize these surfaces for food contact.
  • 1800 - Repeat The nonfood contact surface of the reach-in refrigerator gaskets have accumulations of mildew. The bottom floor under the beverage station has accumulation of liquid.
    Clean the gaskets at a frequency necessary to preclude accumulation of mildew.Clean the liquid spill under the beverage station.
  • 2000 - Clean @TABLEWARE@ were observed stored with the food-contact surface facing upward at the food prep station..
    Store equipment and utensils covered or inverted to prevent contamination while in storage.
  • 2310 B - The handwash station at the drive-thru station is being used as a dump station.
    The handwash facility identified above is to be used for washing hands only
  • 2350 ii - Plumbing connections under the beverage station is leaking.
    Plumbing systems and components shall be maintained in good repair.
  • 2720 - Dumpster or outside refuse container was open or uncovered.
    Cover all waste containers when not in continuous use.
  • 3240 - Handwashing facility in the women's rest-room is in need of repair. (faucet is loose)
    Keep handwashing facilities clean and maintained to encourage proper handwashing.
Comments:
Overall the facility was very clean and well maintained. Good date coding in effect. Gloves use and proper handwashing is in effect. Refrigeration units were working properly and the food was maintained at the proper temperatures. Hood equipment was clean and well maintained. Recommend hooks for employee coats. Discussed the need to ensure that the chlorine sanitizing solution was at the proper concentration range of 50-100 ppm

July 07, 2005 (Routine)



Violations:
  • 0480 - The bulk container of cinammon/sugar was unlabeled..
    Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
  • 1320 - Repeat There was no temperature measuring device located in the prep line reach-in cooler.
    Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
  • 2890 - Light bulbs in the dry storage area are not shielded, coated, or otherwise shatter-resistent (missing light shields).
    Shield or replace light bulb with a coated or shatter-resistant bulb.
  • 3080 - Repeat Less than 50 foot candles of light was noted in the fryer area (light bulbs are burned out).
    Provide 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
Comments:
Proper hand washing and glove usage was observed. All food contact surfaces appeared clean and in good condition. Overall, the facility appears in substantial compliance with the food code.

November 02, 2004 (Routine)



Violations:
  • 0220 - Critical In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
    Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
  • 0550 - Dispensing utensils are drinking cups with handles immersed in pasta and cinnamon.
    Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils 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 140F and the container.
  • 1320 - Repeat There were no temperature measuring devices located in the reach-in freezer and prep line reach-in. .
    Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
  • 1800 - Repeat The nonfood contact surface of the cabinet interior under the lobby soda dispenser has accumulations of liquid spills.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 2700 - The dumpster has a missing lid.
    Replace the missing lid for the dumpster used to hold food waste.
  • 3080 - Less than 10 foot candles of light was noted in thewalk-in refrigerator and walk-in freezer. Light bulbs were non-operational in both units.
    Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
  • 1550 - Repeat The 3 vat sink is not properly sealed to adjoining equipment or walls. Existing seal has mold growth and gaps in areas where there is no seal to wall.
    Remove mold growth and seal the entire unit to adjoining equipment or walls since it is exposed to spillage or seepage.
  • 2000 - Repeat Clean ice transport bin was observed stored on the floor with the food-contact surface facing upward.
    Store equipment and utensils covered or inverted to prevent contamination while in storage.
Comments:
Chlorine solution was 200 ppm. Handsink and restrooms were fully stocked. Food on prep line is times controlled and properly marked. Employees are washing hands appropriately.

April 09, 2004 (Routine)



Violations:
  • 1800 - The nonfood contact surface of the inside compartments of the rarely used prep unit had accumulations of food debris and moisture; also area around compressor in cabinet beneath front softdrink system requires cleaning to remove accumulations of syrup, etc..
    Clean these surfaces at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 3080 - Less than 20 foot candles of light was noted in the area to the left of 3-basin sink and left drainboard area.
    Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms
  • 1550 - Repeat The 3-basin sink is not sealed to adjoining wall; old caulking is molded and does not fully fill crack.
    Seal the unit to adjoining wall since it is exposed to spillage or seepage.
  • 0550 - Ice scoop for ice machine was improperly stored between uses.
    Store scoop in a clean container or on a clean surface; rack for dry storage is not an acceptable location. CORRECTED.
  • 2000 - Repeat Clean ice transport container observed stored with the food-contact surface facing upward.
    Store equipment and utensils covered or inverted to prevent contamination while in storage.
  • 1960 - Repeat Metal insert pans for prep line were found stacked while wet after cleaning and chemical sanitization.
    Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
  • 1570 - Rarely used prep line has a significant leak that is keeping interior wet.
    Repair the leak and restore unit to a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the rarely used prep unit, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • 3170 - Sections of grout around kitchen tiles exhibit holes and large openings in material that allows moisture to enter spaces; also tile/grout damage in walk-in cooler.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities, and conditions that allow moisture to accumulate on floors could contribute to bacterial growth in these spaces.
  • 3180 - The floor under the ice machine was noted in need of cleaning.
    All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
  • 1320 - There was no functional temperature measuring device located in the small refrigeration unit under the prep line. CORRECTED.
    Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
Comments:
1. Observed appropriate handwashing techniques today. Handsinks were properly stocked. 2. Chlorine solutions satisfactory in 3-basin sink and in wiping cloth containers. 3. Manager voluntarily demonstrated thermometer calibration technique. 4. Time control system for foods on prep line was demonstrated.

October 15, 2003 (Follow-up)

Comments:
All critical violations noted from the previous inspection have been corrected: 1. The spray hose has been rigged so that an adequate air gap is observed, therefore preventing the possibility of backflow. 2. No bare hand contact was observed. All employees were handling ready-to-eat foods with gloves or other utensils. 3. The bucket sanitizing solutions were the proper concentration (100ppm). Monitor these solutions throughout the day to ensure correct concentrations. NOTE: Continue to work on the construction issues noted on the previous inspection.

October 03, 2003 (Routine)



Violations:
  • 1060 - The nonfood contact surface of the wall near the 3-compartment sink and friers is not corrosion resistant, nonabsorbent, and/or smooth. Several holes are present in the wall.
    Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. Seal the holes so the wall is smooth and cleanable.
  • 2200 - Critical An air gap between the water supply outlet and the flood rim level of the 3-compartment sink is not observed. If this direct connection exists between the drinking water system and a source of contaminated water during times of negative pressure, contaminated water may be drawn into and foul the entire system.
    Provide an air gap with a diameter that is at least twice the diameter of the water supply inlet and not less that 1 inch for proper backflow prevention by the air gap. DISCUSSED THIS ISSUE WITH THE MANAGER.
  • 1550 - Repeat The 3-compartment sink is not sealed to adjoining equipment or walls.
    Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
  • 2000 - The ice bucket and clean single service items were observed stored with the food-contact surface facing upward.
    Store equipment and utensils covered or inverted to prevent contamination while in storage.
  • 1960 - Various plastic bins were found stacked while wet after cleaning and chemical sanitization.
    Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
  • 0450 - Critical Employees observed handling ready-to-eat (RTE) food with their bare hands. An employee was handling fried tortilla shells with their bare hands.
    Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands. DISCUSSED THIS ISSUE WITH THE MANAGER.
  • 3380 - Critical The bucket sanitizer being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010. The solution rated 0ppm.
    Utilize only sanitizing solutions that meet the requirements of 21 CFR 178.1010 when applying to food contact surfaces. DISCUSSED THIS ISSUE WITH THE MANAGER.
  • 3180 - Repeat The ceiling tiles near the drive through window, the area around the prep sink, and the outside wall of the walk-in cooler were noted in need of cleaning.
    All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
Comments:
All foods being held on the line are timed for discard using a color coded sticker system. All bins present on the line were marked. All foods held in cold storage were properly date marked. All handsinks were fully stocked with soap and paper towels. The sanitizing solution in the 3-compartment sink is the proper concentration (100ppm).

April 02, 2003 (Routine)



Violations:
  • 0850 - Critical Bins of potentially hazardous foods held on the line for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
    Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time. Manager stated that the food has been out less than 4 hours. Manager also stated that there is a new franchise labeling system that has not been enacted yet, but will start soon. Manager informed employees that bins need to be labeled. Corrected during inspection.
  • 1550 - The 3-compartment sink is not sealed to adjoining equipment or walls.
    Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
  • 2720 - Outside refuse container was uncovered. Dumpster door was being kept open.
    Cover all waste containers when not in continuous use to prevent pest attraction.
  • 3180 - The floor around the leaking beverage syrup boxes, and the outside of the walk-in cooler noted in need of cleaning.
    All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
Comments:
Code dating of stored PHFs is good. All handsinks are stocked with soap and paper towels. Chef thermometer and test strips are available. Handwashing procedures are being followed. Sanitizer is at proper concentration (100ppm). Employee glove use is good.

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