Del Taco

Inspector notes: Observed a fryer basket with broken wires and observed several plastic food containers with cracks in them. Discussed with person in charge that once wires begin to break/separate from the main basket body, the fryer basket should be replaced. Discussed with person in charge that when plastic dishware has cracks in it, the dishes are no longer considered smooth, durable or easily cleanable and should be replaced. Person in charge will order new fryer baskets and they also disposed of the cracked plastic food containers. All food-contact surfaces must be smooth, non-absorbent, and easily cleanable

Inspector notes: Observed two tightly lidded containers of Pico de Gallo salsa inside of the reach-in refrigerator. The container was observed to be deep (approximately 8 inches) and was covered. The internal temperature of the Pico was 44°F-46°F for both containers. According to the person in charge and the time marking on the Pico containers, they had been prepared approximately 2 hours prior to the start of the inspection. The person in charge removed the Pico from the deep containers and transferred them to a wide, flat shallow pan that was then placed up high inside of the walk-in cooler uncovered so that it could complete the cooling process. Discussed with person in charge that TCS foods prepared from cold or ambient temperature ingredients must be cooled to 41°F or less within 4 hours. Discussed with person in charge to cool the food at a depth of no greater than 4 inches deep, uncovered and placed up high inside of the walk-in cooler or to utilize ice baths or other effective means to cool the food. TCS foods must be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means

Inspector notes: Observed the cap of the atmospheric vacuum breaker (AVB) located at the prep table with significant corrosion. In addition, observed the drainpipe underneath the hand sink made of a non-rigid "accordion-style" material. The establishment shall replace the AVB backflow device cap and the section of drainpipe to one that is made of a durable, rigid material

Inspector notes: At the time of inspection, the establishment did not have any quaternary sanitizer test strips. Per manager, they had just run out the day prior. Test strips are required for any sanitizers used with food contact surfaces. Provide sanitizer test strips prior to re-inspection

Inspector notes: Observed the cap of the atmospheric vacuum breaker (AVB) located at the prep table with significant corrosion. In addition, observed the drainpipe underneath the hand sink made of a non-rigid "accordion-style" material. The establishment shall replace the AVB backflow device cap and the section of drainpipe to one that is made of a durable, rigid material

Inspector notes: Observed the dumpster area with bags of trash piled alongside the dumpster. In addition, observed evidence of leaking grease and other soilage near the entrance of the dumpster area. The establishment shall clean the dumpster area at a frequency to prevent the accumulation of grease and other debris

Inspector notes: Observed accumulation of dirt, grease, and other food debris throughout the kitchen area. Notable areas include: the HVAC returns, underneath/behind the ice maker and grill, and the fiberglass reinforced plastic (FRP) walls near the mop sink and soft drink syrups. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection