Del Taco

Inspector notes: Observed an employee changing the trash with gloves on, then went behind the counter and donned new gloves on top of the other gloves. The employee then went to the walk-in cooler and removed a container of food. Then the employee started to fill cups with ice. Inspector had person in charge (PIC) stop and coach employee. Employee removed gloves and washed hands properly before donning new gloves at time of inspection. Employee filled new cups with ice. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands must be washed at any time contamination occurs and when changing tasks

Inspector notes: Observed dishes sanitizing in a solution containing no measurable (0ppm) quat sanitizer in the 3 comp sink. Per PIC, the solution was dispensed earlier today. Observed the chemical supply dispenser mixing quat at 200ppm when measured with a chemical test strip. Discussed having employees demonstrate 3 comp sink setup to ensure sanitizer is not being manually diluted. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels (150-400ppm per manufacturer's label). PIC emptied the compartment and refilled with quat measuring 200ppm. Food-contact surfaces were properly sanitized at time of inspection

Inspector notes: Observed raw hamburger patties and raw breaded fish stored above sealed bags of RTE beef taco filling and pasteurized eggs. All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code

Inspector notes: Observed dishes sanitizing in a solution containing less than 150ppm quat sanitizer in the 3 comp sink. Per PIC, the solution was dispensed approximately 2 hours prior. Observed the chemical supply dispenser mixing quat at 200ppm when measured with a chemical test strip. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels (150-400ppm per manufacturer's label). PIC emptied the compartment and refilled with quat measuring 200ppm. Food-contact surfaces were properly sanitized at time of inspection

Inspector notes: No CFPM onsite at the time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation