TACO BELL #32648

1 finding recorded on Oct 14, 2026. 1 marked corrected on site.

1. Violation recordedItem 6-1D ↗

   Time as a public health control

   Observed 4-TCS sauces (avocado ranch, creamy jalapeno, creamy chipotle, and spicy ranch) held in squeeze bottles at ambient temperature using TPHC for 8-hours without any written procedures in main kitchen. C/A: If time without temperature control is used as the public health control for a working supply of time/temperature control for safety food before cooking, or for ready-to-eat time/temperature control for safety food that is displayed or held for sale or service, written procedures shall be prepared in advance, maintained in the food service establishment, and made available to the regulatory authority upon request that specify: (i) Methods of compliance with paragraphs 2(i) - (iv) or…

   Inspector’s full note

   Inspection item: Time as a public health control: procedures and records

   Code 511-6-1.04(6)(i)

   Observed 4-TCS sauces (avocado ranch, creamy jalapeno, creamy chipotle, and spicy ranch) held in squeeze bottles at ambient temperature using TPHC for 8-hours without any written procedures in main kitchen. C/A: If time without temperature control is used as the public health control for a working supply of time/temperature control for safety food before cooking, or for ready-to-eat time/temperature control for safety food that is displayed or held for sale or service, written procedures shall be prepared in advance, maintained in the food service establishment, and made available to the regulatory authority upon request that specify: (i) Methods of compliance with paragraphs 2(i) - (iv) or 3(i) through (v) of this subsection; and (ii) Methods of compliance with the cooling of time/temperature control for safety food that is prepared, cooked, and refrigerated before time is used as a public health control. 2. If time without temperature control is used as the public health control up to a maximum of 4 hours: (i) Except as specified in paragraph 2.(ii) of this subsection, the food shall have an initial temperature of 41°F (5°C) or less when removed from cold holding temperature control, or 135°F (57°C) or greater when removed from hot holding temperature control; (ii) The food may have an initial temperature of 70°F (21°C) or less if; (I) It is a ready-to-eat fruit or vegetable that upon cutting is rendered a time/temperature control for safety food, or (II) It is a ready-to-eat hermetically sealed food that upon opening is rendered a time/temperature control for safety food, (III) The food temperature does not exceed 70°F (21°C) within a maximum time period of 4 hours from the time it was rendered a time/temperature control for safety food; and (IV) The food is marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is rendered a time/temperature control for safety food as specified in paragraph 2.(ii)(I) and (II). (iii) The food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control; (iv) The food shall be cooked and served, served at any temperature if ready-to-eat, or discarded, within 4 hours from the point in time when the food is removed from temperature control;and (v) The food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded. 3. If time without temperature control is used as the public health control up to a maximum of 6 hours: (i) The food shall have an initial temperature of 41°F (5°C) or less when removed from temperature control and the food temperature may not exceed 70°F (21°C) within a maximum time period of 6 hours; P (ii) The food shall be monitored to ensure the warmest portion of the food does not exceed 70°F (21°C) during the 6-hour period, unless an ambient air temperature is maintained that ensures the food does not exceed 70°F (21°C) during the 6-hour holding period; Pf (iii) The food shall be marked or otherwise identified to indicate: Pf (I) The time when the food is removed from 41°F (5°C) or less cold holding temperature control, Pf and (II) The time that is 6 hours past the point in time when the food is removed from cold holding temperature control; (iv) The food shall be: (I) Discarded if the temperature of the food exceeds 70°F (21°C), or (II) Cooked and served, served at any temperature if ready-to-eat, or discarded within a maximum of 6 hours from the point in time when the food is removed from 41°F (5°C) or less cold holding temperature control; and (v) The food in unmarked containers or packages, or marked with a time that exceeds the 6-hour limit shall be discarded. COS: EHS provided and discussed written procedures with PIC; written procedures created for 4-hour rule and food items labeled with discard times. Corrected On-Site. New Violation.

   Official report · Item 6-1D ↗

   Marked corrected on site

Correction status comes from the dated report. Later changes may not be recorded here.