Taco Bell #3720, 10230 Midlothian Tpke, Bon Air, VA 23235 - Fast Food Restaurant inspection findings and violations

Business Info

Restaurant: Taco Bell #3720
Address: 10230 Midlothian Tpke, Bon Air, VA 23235
Type: Fast Food Restaurant
Phone: 757 415-0112
Total inspections: 11
Last inspection: 03/11/2016

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Inspection findings	Inspection date	Type
No violation noted during this evaluation.	03/11/2016	Routine
Place a thermometer in the front of the freezer (in the warmest part of the unit). Box of bagged salsa does not indicate to refrigerate salsa after opening. Provide a letter from corporate indicating if this item is a TCS food or not. If bagged salsa is a TCS food after being opened, laboratory results should be provided stating water activity and pH of the item, if the facility plans to hold the item in the top of the make table for 24 hours where time is used in lieu of temperature. Make sure personal items, such as bags and clothing, are stored only on provided hooks, not on shelving with equipment. No violation noted during this evaluation.	09/09/2015	Routine
No violations observed today. Excellent temperature control and cleanliness. Salsa noted in 8/28/14 report: Product is received in bags and stored at room temperature. After a bag is opened, the salsa is portioned into cups and cooled down, and then brought on the service line. The cups of salsa are now stored in the bottom of the line cooler rather than the top wells for better temperature control. Remind staff to hang mops to allow for air-drying when not in use. No violation noted during this evaluation.	02/04/2015	Routine
Adequate thermometer, 3-vat setup, quaternary ammonia sanitizer (manually strengthened), and QT 44 test kit. Reviewed employee health and corporate policy is clearly posted. Employee health is also addressed in an online training module, that staff must score 80% or higher to pass. Online transcript available upon request. Ice build-up noted in WIF. District manager stated a leak had been repaired and the ice build-up needs to be cleaned up off of the floor. Store portioned salsa cups in the bottom of the cold serving line, or keep loose ice in the container holding the portioned cups. Storing cups down low is probably the better option. Remove remaining construction materials from the dumpster area as soon as possible. Check the sanitizer solution concentration daily to ensure adequate sanitization levels are being reached. Cloths - Wiping Cloths - Use Limitation Observation: Quaternary ammonia sanitizing solution is being dispensed at only 100 ppm. Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. Sanitizer needs to be mixed and dispensed at 200 ppm. Contact chemical company to recalibrate the dispenser. Manually strenghten the solution until this can be done. Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) Observation: Portioned salsa cups cold holding at improper temperatures in the top wells of the serving lines. Salsa measured at 45-51 F. Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Refuse - Maintaining Refuse Areas and Enclosures Observation: Trash and litter were observed adjacent to the refuse container outside the facility. Multiple cans of paint, signs, and wooden pallets are being stored in the dumpster area. Correction: The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.	08/28/2014	Routine
No violations were observed at this time. The facility is approved for foodservice operation pending issuance of a Certificate of Occupancy issued by the Chesterfield Building Dept. The facility's proposed opening date: 8/7/14. Note: The facility provided a probe thermometer, quaternary ammonium test strips and an Employee Health policy during today's Final Inspection. No violation noted during this evaluation.	08/05/2014	Follow-up
Gas was still not available to the facility at this time. The facility is not approved for foodservice operation/permitting at this time and the person-in-charge was informed to contact the Chesterfield Health for a Final Inspection prior to operation. Temperature - Food Temperature Measuring Devices - Provided (repeated violation) Observation: The person in charge could not provide a food temperature measuring device. Correction: Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment. Sanitizing Solutions, Testing Devices (repeated violation) Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions. Correction: Obtain a sanitizing test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level. Critical: Water Capacity* (repeated violation) Observation: Water heater observed turned off or not set at the proper temperature (running hot water under adequate pressure was not provided at all the sinks throughout the facility- gas was not available to the facility). Correction: Ensure that water heater is turned on and set at proper operating temperature. Handwashing Cleanser - Availability (repeated violation) Observation: Soap was not provided at the hand washing lavatories throughout the facility. Correction: 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. Hand Drying Provision (repeated violation) Observation: No disposable towels were provided at the hand washing lavatories throughout the facility. Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials Handwashing Signage/Handwashing Facilities (repeated violation) Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.	07/29/2014	Follow-up
The facility is not currently approved for foodservice operation. Note: An Employee Health policy was discussed at this time. The following items were noted and discussed with the person-in-charge: 1. provided a mop/broom holder at the rear mop sink, 2. provide a splashguard between the drive-thru line handsink and the side storage rack and 3. that all equipment are to be operable with ambient air thermometers in the refrigeration and freezer units. Temperature - Food Temperature Measuring Devices - Provided Observation: The person in charge could not provide a food temperature measuring device. Correction: Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment. Sanitizing Solutions, Testing Devices Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions. Correction: Obtain a sanitizing test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level. Equipment - Fixed Equipment, Spacing or Sealing Observation: The rear prep sink and warewashing sink were not sealed to adjoining walls. Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage. Critical: Water Capacity* Observation: Water heater observed turned off or not set at the proper temperature (running hot water under adequate pressure was not provided at all the sinks throughout the facility- gas was not available to the facility). Correction: Ensure that water heater is turned on and set at proper operating temperature. Handwashing Cleanser - Availability Observation: Soap was not provided at the hand washing lavatories throughout the facility. Correction: 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. Hand Drying Provision Observation: No disposable towels were provided at the hand washing lavatories throughout the facility. Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials Handwashing Signage/Handwashing Facilities Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees. Dressing Areas and Lockers - Designation Observation: Lockers or other suitable facilities are not provided for employees clothing and other possessions Correction: Provide lockers or other suitable facilities for the orderly storage of employees clothing and other possessions	07/14/2014	Pre-Opening
Currently being rebuilt in same location. Will be inspected once the facility reopens. No violation noted during this evaluation.	05/06/2014	Routine
Adequate thermometer, 3-vat sink setup, quaternary ammonia sanitizer, and test kit. Sanitizer container on serving line had not been filled yet. Suggest filling prior to beginning meal service to aid in easy access for quick clean up during busy periods. Reviewed employee health. No violations observed. No violation noted during this evaluation.	01/08/2014	Routine
Adequate thermometer, 3-vat setup, quaternary ammonia sanitizer, and test kit. Reviewed employee health. Investigated complaint regarding drips from the ceiling in the dining area while present. Manager states a technician to service the AC system will be in today to work on correcting the problem. The health inspector will return tomorrow to learn of the plan of action for repairing the immediate problem (dripping), and then the replacement of ceiling tiles. The drips from the AC vents in the ceiling are not currently coming down directly over food contact/preparation services. Management understands that if the drips spread to these areas that all food handling in those areas must cease immediately, and any contaminated product must be discarded. All tables effected by the drips in the dining area must also be shut down until repairs are made. Food - Miscellaneous Sources of Contamination Observation: Leaks/drips are coming down from all vents in the facility's AC system in the dining and kitchen area. Correction: Protect food from miscellaneous sources of contamination. Equipment and Utensils, Air-Drying Required (repeated violation) Observation: Metal pans were found stacked while wet after cleaning and chemical sanitization. Correction: 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. Physical Facilities in Good Repair Observation: Ceiling tile throughout the facility (dining area and kitchen/prep area) is not maintained in good repair. Heavily saturated with current and old water damage. Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.	07/18/2013	Routine
Adequate thermometer, 3-vat sink set up, quaternary ammonia sanitizer, and test kit. Reviewed employee health. Remind all staff to allow dishes to dry before stacking them. Equipment and Utensils, Air-Drying Required (corrected on site) (repeated violation) Observation: Assorted metal pans were found stacked while wet after cleaning and chemical sanitization. Correction: 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.	03/26/2013	Routine

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