Jack in the Box

Inspector's notes

Observed 0 ppm quat sanitizer in the wiping cloth bucket in the prep area. The bucket was refilled with 200 ppm quat at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the refuse dumpster overflowing. Suggest either more frequent refuse pick-ups or a larger compacity dumpster. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Employee entered the kitchen from the dining room/bathroom area; then put on gloves and went to handle food items and clean equipment without washing hands. Thee employee was asked to wash hands. FOOD EMPLOYEES shall clean their hands and exposed portions of their arms as specified under § 2-301.12 immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLESERVICE and SINGLE-USE ARTICLES. Corrective Action: Corrected at time of inspection.

Inspector's notes

The PIC is not a certified food protection manager. Maricopa County requires all establishments that serve open food, which requires time/temperature control for food safety, to have at least one certified Food Protection Manager (CFPM) on staff. The Person in Charge shall be a CFPM and is required to be onsite during the hours of operation. This certificate must be visible or readily accessible and kept at the establishment for all inspections. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

*SECOND CONSECUTIVE VIOLATION* Multiple packages of ham and liquid eggs-49-51F in the reach in cooler next to the grill area. PIC stated that the items had been in the unit for an extended amount of time and discarded-see embargo form. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Corrective Action: Corrected at time of inspection. *Ambient temp of the reach in cooler was 51F. PIC stated that the unit would be scheduled for repair. Establishment has sufficient refrigeration.

Inspector's notes

A pitcher of ice coffee drink, being stored in the reach-in unit at the drive-up window, was at 45°F. Another pitcher in the same unit was at 39°F. Per employee the warmer pitcher had been left on the counter for an undetermined period of time. The ice coffee in this pitcher was discarded. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Corrective Action: Corrected at time of inspection.

Inspector's notes

Cut lettuce and sliced tomatoes (temperatures 71°F and 64°F, respectively) that were being held using times as a public health control (4hr) had a discard time of 17 (5pm) marked on their containers; both items were observed out of refrigeration prior to 1pm. Per cook and per person in charge (PIC) these had been put out earlier, but they were unsure when. Both were discarded. The PIC coached the cook on proper procedure. Corrective Action: Corrected at time of inspection.

Inspector's notes

Condensate is leaking from the evaporator coil unit in the walk-in freezer. All equipment must be maintained in good repair at all times. Repair all equipment to a state of good repair prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

PRIORITY VIOLATION-2-301.14, P: When to Wash. -- While waiting at the front counter for the person in charge (PIC), observed a food employee leave the restroom and enter the kitchen and, without washing his hands, go directly to the area in front of the taco station and don gloves. The employee then assembled tacos for customer orders. The employee was instructed by the PIC to wash his hands. ** 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. Correct By: Corrected At Time Of Inspection

Priority Foundation-6-301.12, Pf: Hand Drying Provision. -- No paper towels or other drying device were available at the handwashing sink in the warewashing area. The towel dispenser was refilled. ** 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. ----- Priority Foundation-5-205.11, Pf: Using a Handwashing Sink-Operation and Maintenance. -- The ice bucket used to transfer ice from the ice machine was inverted and resting in the handwashing sink nearest the drive up window. The bucket was removed from the sink and placed in the warewashing sink to be cleaned and sanitized. (A) A HANDWASHING SINK shall be maintained so that it is accessible at all times for EMPLOYEE use. (B) A HANDWASHING SINK may not be used for purposes other than handwashing. ** Facilities must be maintained in a condition that promotes handwashing and restricted for that use. Convenient accessibility of a handwashing facility encourages timely handwashing which provides a break in the chain of contamination from the hands of food employees to food or food-contact surfaces. ** 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. Correct By: Corrected At Time Of Inspection