Del Taco

Inspector notes: A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation

Inspector notes: Observed wiping cloths stored in sanitizer buckets with 0 ppm Quat sanitizer. All wet wiping cloths must be stored in sanitizer buckets with approved sanitizer concentrations. Wiping cloths were placed in sanitizer buckets with approved sanitizer concentrations at time of inspection

Inspector notes: Observed employee handling money, switch task to preparing food for service, then move to soda dispenser to operate it, and then return back on the line to resume operation at 10:15 AM. Informed PIC that importance of handwashing and the necessity to wash at any change of task. Discussed the importance of proper hand washing procedures with the person-in-charge (PIC). Proper handwashing procedure is to rinse hands with warm water, scrub with soap for 10-15 seconds, rinse with warm water, dry with approved drying provision, and turn off in a manner to prevent re-contamination of hands. Entire process should take approximately 20 seconds for full and proper handwashing to prevent spread of pathogens and contamination. Employee properly washed hands at handwash sink at time of inspection

Inspector notes: Observed no Certified Foot Protection Managers (CFPM) on duty. Both day managers stated they do not have certification and PIC stated the managers will be enrolled into a class once there are enough applicants. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation

Inspector notes: Observed open water cup of soda beverage with no lid and straw next to service station area at the drive through. PIC stated it was an employee's drink and not a customer's drink. To ensure food safety, prevent physical contamination and the transmission of disease; employee eating, drinking, beverage storage, and using tobacco must be done in an approved area. PIC moved employee consumables to the designated area and will retrain on proper eating, drinking, and tobacco use

Inspector notes: Observed no employee handwashing signage for the female and male restrooms used for employees and customers. A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. PIC stated they will incorporate a signage notifying employees to wash their hands before returning to work

Inspector notes: Observed accumulation of white organic matter under the soda dispenser, flavoring additive for sodas, and sticky organic matter ice chute at 10:42 AM. PIC confirmed the presence of organic matter and stated they are usually cleaned frequently to sight and touch when needed. In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment, a frequency specified by the manufacturer, or absent manufacturer specifications, at a frequency necessary to preclude accumulation of organic matter and at least once every 24 hours

Inspector notes: Observed frozen meat patties on the floor inside the walk-in freezer at 10:16 AM. PIC stated food normally is not stored on the floors and proceed to move the box of frozen meat patties off the floor and onto a shelf at the time of question. Food must be stored at least 6 inches off the ground at all times to prevent contamination from the premises

Inspector notes: Observed mop sink with hose connected to faucet and below flood rim of mop sink at 10:34 AM. Advised PIC to either disconnect the hose or have a hose rack. PIC stated there was a hose rack, but it broke and the mop sink no longer has means to have the hose non-obstructing. Advised to get hose rack repaired or disconnect the hose by next routine inspection. An air gap must be present between the faucet and basin of the mop sink

Inspector notes: Observed employee handling money, switch task to preparing food for service, then move to soda dispenser to operate it, and then return back on the line to resume operation at 10:15 AM. Informed PIC that importance of handwashing and the necessity to wash at any change of task. Discussed the importance of proper hand washing procedures with the person-in-charge (PIC). Proper handwashing procedure is to rinse hands with warm water, scrub with soap for 10-15 seconds, rinse with warm water, dry with approved drying provision, and turn off in a manner to prevent re-contamination of hands. Entire process should take approximately 20 seconds for full and proper handwashing to prevent spread of pathogens and contamination. Employee properly washed hands at handwash sink at time of inspection

Inspector notes: Observed 3 compartment sink in use with quaternary ammonium sanitizer at 10:30 AM. PIC was unable to test the concentration at time of inspection, due to not having test strips in the facility. The 3 compartment sink tested at a concentration of 200PPM. Test strips are required for any sanitizers used with food contact surfaces. Provide sanitizer test strips prior to re-inspection

Inspector notes: Observed open water cup of soda beverage with no lid and straw next to service station area at the drive through. PIC stated it was an employee's drink and not a customer's drink. To ensure food safety, prevent physical contamination and the transmission of disease; employee eating, drinking, beverage storage, and using tobacco must be done in an approved area. PIC moved employee consumables to the designated area and will retrain on proper eating, drinking, and tobacco use

Inspector notes: Observed no employee handwashing signage for the female and male restrooms used for employees and customers. A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. PIC stated they will incorporate a signage notifying employees to wash their hands before returning to work

Inspector notes: Observed accumulation of white organic matter under the soda dispenser, flavoring additive for sodas, and sticky organic matter ice chute at 10:42 AM. PIC confirmed the presence of organic matter and stated they are usually cleaned frequently to sight and touch when needed. In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment, a frequency specified by the manufacturer, or absent manufacturer specifications, at a frequency necessary to preclude accumulation of organic matter and at least once every 24 hours

Inspector notes: Observed frozen meat patties on the floor inside the walk-in freezer at 10:16 AM. PIC stated food normally is not stored on the floors and proceed to move the box of frozen meat patties off the floor and onto a shelf at the time of question. Food must be stored at least 6 inches off the ground at all times to prevent contamination from the premises

Inspector notes: Observed mop sink with hose connected to faucet and below flood rim of mop sink at 10:34 AM. Advised PIC to either disconnect the hose or have a hose rack. PIC stated there was a hose rack, but it broke and the mop sink no longer has means to have the hose non-obstructing. Advised to get hose rack repaired or disconnect the hose by next routine inspection. An air gap must be present between the faucet and basin of the mop sink

Inspector notes: Observed no Certified Foot Protection Managers (CFPM) on duty. Both day managers stated they do not have certification and PIC stated the managers will be enrolled into a class once there are enough applicants. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation