Taco Bell, 191 Disc Dr, Sparks, NV - inspection findings and violations

Business Info

Name: TACO BELL
Address: 191 Disc Dr, Sparks, NV
Total inspections: 5
Last inspection: 4/9/2015

Score
100

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Inspection findings	Inspection date	Type	Score
General Comments that relate to this Inspection Notes: All violations noted in the previous inspection have been corrected.-Facility has obtained a Washoe County Certified Food Protection Manager.-The leak under the soda machine has been repaired.	4/9/2015	Routine Reinspection 1st	100
[3] CFPM or person in charge present; certificates posted as required -Facility does not have a Washoe County Certified Food Protection Manager (CFPM) and was required to have a CFPM by 03/22/15.*The facility must have a Washoe County Certified Food Protection Manager within 7 days; 03/31/15; or the permit will be suspended. [1] Non-food contact surfaces: designed; constructed; maintained; installed; located -Observed liquid spilled in the cabinet under the soda machine in the customer area. Ensure spills are cleaned within 7 days; 03/31/15; to prevent the attraction of pests and vermin. [1] Installed; maintained -Observed black mold like build up in the floor sink under the soda machine in the customer area. Ensure floor sink is clean within 7 days; 03/31/15; to prevent contamination. General Comments that relate to this Inspection Notes:-Discussed hand washing procedures and employee sick policy. Ensure employees sick with gastrointestinal symptoms ie. vomiting; diarrhea; jaundice; stay out of work at least 48 hours after symptoms have stopped.-Observed good handwashing. -Handsinks and restrooms clean and properly stocked.-Cold holding temperatures on left and right make up units good - Lettuce 39F; Tomatoe 33F; Pico de gallo 34F; Onion 39F; Guacamole 39F.-Hot holding temperatures on left and right make up units good - Hamburger 177F; Chicken 188F; Shredded chicken 152F; Seasoned hamburger 147F.-Hot holding reach in 165F. Hamburger 145F.-Reach in cooler good - Onion 39F; Tomatoe 39F-Walk in cooler 39F. Red sauce 39F; Potatoe wedges 38F.-Walk in freezer -3F. All food frozen.-3 compartment sink set up properly. Chlorine 100ppm.-All chemicals were stored properly.-Facility was clean.	3/24/2015	Routine Inspection 1st	95
General Comments that relate to this Inspection Ok to open; operate and issue permitFacility needs a Washoe County registered Certified Food Protection Manager.Observed dust on air return vent in back storage area. Clean dust from air return vent to prevent debris from falling onto items below.*Observed cracking door gasket on left make up unit on the line. Replace cracking gaskets to ensure make up units are functioning correctly.	1/22/2015	Opening Reinspection 1st	100
No violation noted during this evaluation.	1/22/2015	Opening Reinspection 1st	100
General Comments that relate to this Inspection The following items need to be corrected or addressed prior to issuance of new health permit: * Facility does not have a current full-time staff member with a CFPM certification. One full time staff member must obtain CFPM from a WCHD approved instructor within 60 days of today. * Observed caulk behind three compartment missing in many areas. Re-caulk this area so it's smooth and easily cleanable. * Observed cracking door gasket on left make up unit on line. Clean all and replace cracking gaskets. * Observed area behind drive thru soda machine dirty with syrup and debris. Also observed various hoses that are not connected behind this machine. Clean this area and remove all unnecessary hoses. * Observed evidence of a leak under soda machine in dining room. Repair leak and clean shelves and floor under this soda machine. Also clean floor sink under this machine as it has dirt build up. * Observed all four air returns in ceiling with dirt and dust build up. These returns should be thoroughly cleaned and then cleaned routinely. * Observed computer cables for monitor above right make up unit on line with dirt and dust build up. Clean these cables thoroughly and routinely. * Observed an excess of items being stored in back area on shelves; floor and in front of electrical panels. This entire area needs to be cleaned and organized to ensure panels are accessible at all times. Items no longer necessary during normal business operations should be removed from the premises. General Notes: Hand sinks functional and stocked. Restrooms functional and stocked. Walk in fridge at 28F. Walk in freezer @ 1F. Warmer boxes at 168F. Hot holding lines @ 150+. Make up units @ 37F and 34F. Onions at 40F. Cheese @ 33F. Dining area in good condition.	12/29/2014	Opening Inspection	100

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