Using a handwashing sink- operation and maintenance Observation:Food debris build up in the hand sink basin located at the three compartment sink.
Air drying of equipment and utensils Observation: Food containers wet stacked on shelves after cleaning.
Sanitization of food contact surfaces - before use and after cleaning Observation:Chlorine sanitizer solution on prep line not at correct concentration. Tested too low.
Storage of clean linens, single-service, and single use articles Observation: Box of single service lids stored on floor. Single service napkins stored on floor. Single service forks stored under hand washing sink plumbing.
equipment food contact surfaces and utensils clean to sight and touch. Observation:Debris build up on the food contact surface of the dining room fountain pop ice chute.
Equipment and utensils-durability and strength Observation:Air curtain doors for the walk in cooler are in disrepair.
02/11/2014
Routine
No violation noted during this evaluation.
01/08/2014
Illness Complaint
Roasts held at a temperature of 130°F or above Observed sliced precooked chicken stored on hot holding unit with temperature of product ranging from 118 F- 136 F. Product was reheated to above 135 F during the inspection. Corrected at time of inspection.
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