Jack in the Box

Inspector's notes

Establishment operating without a certified food manager present.

Inspector's notes

No CFPM present at time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Corrective Action: Correct prior to next routine inspection.

Inspector's notes

No Proof of certified food protection manager (ServSafe). Discussed the requirement to always have at least one CFPM at the establishment at all times during business hours. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

AVB on mop sink is leaking when in use. Please repair/replace prior to next routine inspection. Please maintain plumbing in good repair. Corrective Action: Correct prior to next routine inspection.

Priority Foundation-6-301.12, Pf: Hand Drying Provision. 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/4573/AMC-Toolbox---Handwashing. ------ No Hand drying paper towels in men's restroom at time of inspection. Please ensure that all hand sinks are always stocked with paper towels and have functioning paper towel dispensers so that employees can properly dry their hands. Residual moisture on the hands can increase the level of touch-contact associated bacterial transfer following handwashing. PIC supplied rest-room with paper towels. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold Holding. 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/4576/AMC-Toolbox---Cold-Holding. ----- Ambient temperature of the walk-in cooler observed at 55*F at time of inspection. Person in charge was aware that walk-in cooler was not working properly and stated that a work order was placed around 6am (4hrs prior to this inspection). The following TCS food items were observed with internal temperature range of 47-60*F; Teriyaki chicken mix (52*F), egg rolls (55*F), homestyle chicken patties (47-53*F), spicy chicken (55*F), cheddar mix (47-49*F), sliced American cheese (52*F), shredded cheese (50-55*F), Cut lettuce (56*F), sliced tomatoes (60*F). The tomatoes were sliced at room temperature an hour prior to this inspection, person in charge placed tomatoes in freezer to blast chill then out to the reach cooler when they reached 41*F. TCS foods must be cold held at 41*F or below to prevent bacterial growth. Discussed the temperature danger zone (range between 41*F and 135*F) with PIC. PIC voluntarily discarded all items listed above, accept for tomatoes. PIC called to confirm estimated time of arrival for the service personnel to repair the walk-in cooler. Per PIC, establishment will voluntarily close if they run out of food that is safe to serve or will get food from other stores. A service personnel arrived and began working on the walk-in cooler. Correct By: Corrected At Time Of Inspection

Priority Foundation-4-301.11, Pf: 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. ---- Ambient temperature of the walk-in cooler observed at 55*F at time of inspection. Temperature confirmed with inspectors min/max and thermometer inside the walk-in. Person in charge was aware that walk-in cooler was not working properly and stated that a work order was placed around 6am (4hrs prior to this inspection). All TCS products that had been inside the walk-in cooler for longer than 4hrs were discarded at time of inspection. PIC called for service and was informed a service personnel will be arriving within an hour. Establishment will be utilizing reach-in coolers in the mean-time and only using the food that is deemed safe to use. PIC stated that they will get food from other stores if needed. Discussed with PIC the importance of cold holding units to hold an internal ambient temperature of 41*F or below to allow for proper cold holding of TCS food items. A re-inspection was scheduled with PIC for later today. A service personnel arrived and began working on the walk-in cooler, they stated walk-in should be at proper temperature within 2hrs. PIC is to call when walk-in cooler is fixed. Correct By: Correct Prior To Reinspection