Taco Bell #4501, 1061 North Court Street, Medina, OH - Restaurant inspection findings and violations

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Business Info

Name: Taco Bell #4501
Type: Commercial < 25,000 Sq. Ft. Risk Level 4
Address: 1061 North Court Street, Medina, OH
License #: FSO-C104-10
License holder: Taco Bell of America, Inc
Total inspections: 4
Last inspection: 11/22/2011
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Inspection findings

Inspection Date

Type

Comments
  • *4.5/4.6 Observed two soiled scoops utensil in the equipment rack above the three vat sink. Foods contact surfaces shall be washed, rinsed, and sanitized, and shall be clean to sight and touch.
  • R/4.4 Defrost the ice accumulation on the condenser, on the walls, and ceiling in the walk-in freezer.
  • *4.4/3.2/6.4 Observed the walk-in cooler was leaking and excessive amount of water into to empty containers, containers with a prepackaged food products, onto shelves and the floor of the walk-in cooler. Equipment shall be maintained in a state of good repair. Repair this area. Discard any contaminated food products. Clean the floor, and shelves when repairs are completed. PIC already contacted a company to repair this area.
  • 3.2 Label the bulk containers with the common name of the food to avoid confusion and misuse.
  • 4.5 Clean the interior of the left side slide out tray on the melting oven, which contains food debris.
  • 4.5 Clean the sides of the beverage machine which is soiled and contains calcium deposits.
 11/22/2011Standard2Foods are cooled in small portions and an ice bath, and under refrigeration.
All ready-to-eat foods were properly date marked.
Chemicals were properly stored and labeled.
One accurate long stem thermometer available for use.
Foods are rapidly reheated in the rethermolizer.
Time in lieu procedures for potatoes were discussed during this inspection.
Foods are reportedly properly thawed under refrigeration.
This operation does cut limes, lemons, and cilantro.
  • *4.5/4.6 Observed two soiled steak utensil in the equipment rack above the three vat sink, also the ice chute contained a moldlike growth. Foods contact surfaces shall be washed, rinsed, and sanitized, and shall be clean to sight and touch.
  • R/6.2 Repair the non-functioning light fixture in the walk-in cooler, to provide light requirements as specified in the Ohio Food
  • Safety Unicode.
  • R/6.4 Clean or repair the pooling water at the floor/wall juncture by the pop syrup rack.
  • 4.4 Defrost the ice accumulation on the condenser, on the walls, and ceiling in the walk-in freezer.
  • 4.5 Clean the door seal on the two door unit which is soiled, located by the hot holding cabinet.
  • 4.4 Repair the leaky self service beverage counter catch tray in the dining room area, and repair the handles on the cabinets under the self-service condiment and beverage counters in the dining areas. Equipment shall be maintained in a state of good repair.
 5/23/2011Standard 1Foods are cooled in small portions and an ice bath, and under refrigeration.
All ready-to-eat foods were properly date marked.
Chemicals were properly stored and labeled.
One accurate long stem thermometer available for use.
Foods are rapidly reheated in the rethermolizer.
Time in lieu procedures for potatoes were being followed.
Foods are reportedly properly thawed under refrigeration.
This operation does cut limes, lemons, and cilantro.
  • R/6.2 Repair the nonfunctioning light fixture in the walk-in cooler, to provide light requirements as specified in the Ohio Food
  • Safety Unicode.
  • 6.1 Repair the damaged light shields by the hand sink and in the storage area, to provide a cleanable surface.
  • 6.4 Clean or repair the pooling water at the floor/wall juncture by the pop syrup rack.
  • 4.4 Repair the damaged door seal on the one door freezer by the fryer to provide a cleanable surface and to facilitate with temperature maintenance.
  • 4.5 Clean the metal surface behind the ice machine chute with contains a mold-like accumulation.
  • 4.4 Defrost the ice accumulation on the condenser on the under the counter refrigeration unit.
  • 6.2 Provide a hand washing sign in the men's restroom, to inform employees where to wash their hands.
 1/25/2011Standard2Foods are cooled in small portions and an ice bath, and under refrigeration.
All ready-to-eat foods were properly date marked.
Chemicals were properly stored and labeled.
One accurate long stem thermometer available for use.
Food are rapidly reheated in the rethermolizer.
Time in lieu procedures for potatoes were being followed.
Foods are reportedly properly thawed under refrigeration.
This operation does cut limes, lemons, and cilantro.
  • R/6.4 Provide caulk at the stainless steel wall surface/base cove juncture by the Fruitista machine, to provide a cleanable surface.
  • R/5.4 Provide a garbage can under the newly installed condiment station, to prevent contamination of food and equipment.
  • R/4.5 Clean or repair the ice accumulation in the walk-in freezer condenser, lines, ceiling and walls.
  • 6.2 Repair the nonfunctioning light fixture in the walk-in cooler to provide light requirements as specified in the Ohio Food Safety
  • Unicode.
  • 5.4 Clean the pooling water in the dumpster area.
  • Note: Unable to monitor lighting, due to malifunctioning light meter.
 7/20/2010Standard 1Foods are cooled in small portions and an ice bath. And under refrigeration.
All ready-to-eat foods were properly date marked.
Chemicals were properly stored and labeled.
One accurate long stem thermometer available for use.
Food are rapidly reheated in the rethermolizer.
Time in lieu procedures for potatoes were being followed.
Food were properly thawing under refrigeration.
HOLDING: The refrigeration unit under the make table contained an air temperature of 55°F-59°F, additionally to cheddar cheese was holding at 42°F. Maintain refrigeration units and foods at 41°F and below to limit the growth of organisms.
This operation does cut limes, lemons, and cilantro.
PIC was Nicole.

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