Taco Bell

Proper Cooling Methods Used; Adequate Equipment for Temperature Control

Repeat Violation Observed both make tables at assembly line with an ambient temperatures ranging 47-60*F. All foods holding an ambient temperature of 47-50*F. Person in charge stated all foods are temporarily being monitored using time control, discarding every 4 hours. Refrigerators should be held at a temperature of 41*F to hold temperature-controlled foods at 41*F or below. Manager mentioned they put in a service request and will be serviced today. Re-Inspection to occur by 10/16/2026. No temperature controlled foods to be held in unit until unit can hold an ambient temperature of 41*F or below. All foods to be held on ice, discarded every 4 hours, or in walk-in at 41*F. SECOND CONSECUTIVE VIOLATION 4-301.11 - Priority Foundation: Cooling, Heating, and Holding Capacities-Equipment. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4617/AMC-Toolbox---Cooling. Addl Notes: Corrective Action: Correct prior to re-inspection. Predefined Comment: Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below.