Jack in the Box

Inspector's notes

Observed the following TCS foods stored in the walk-in cooler at time of inspection: Breaded chicken patties (48'F) and egg rolls (48'F). Discussed proper cold holding parameters with PIC. PIC stated that both items were stored in the walk-in for more than 2 days while they thawed. PIC stated that the defrost cycle of the walk-in cooler may be affecting the unit's ability to maintain TCS foods at or below 41'F. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. All TCS foods improperly cold held were discarded by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

PRIORITY VIOLATION-2-301.14, P: When to Wash. 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. ----- Employee at the sandwich make-line observed using a personal phone, put phone in pocket and put on gloves when an order came about. Advised employee to remove gloves and wash hands before putting gloves on. hands were properly washed and gloves changed before handling food. Discussed the appropriate times for handwashing and glove use limitations. Per FDA Food Code 2017, food employees must wash their hands after any activity which may result in contamination of the hands this includes handling raw meats, touching bare human body parts (except arms), touching/using personal items, coughing or sneezing, using the toilet, and handling dirty equipment or utensils. Switching gloves only is not sufficient. Correct By: Corrected At Time Of Inspection

Priority Foundation-3-501.19 (A1, B2, C2-3), Pf: Time as a Public Health Control; Documentation. 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/4125/Food-SafetyOperator-Resources. ------- No timer set for lettuce that was being held under time as public health control, the lettuce had an internal temperature of 48*F and PIC stated that it was stocked less than an hr prior to this inspection. Adjusted times were set for the lettuce. Discussed the importance of documenting times for food held at room temperature and the temperature danger zone. Correct By: Corrected At Time Of Inspection

Core-5-205.15 (B), C: System Maintained in Good Repair; Maintained ----- AVB on mop sink is leaking when in use. Please repair/replace prior to next routine inspection. Please maintain plumbing in good repair. Correct By: Correct Prior To Next Routine Inspection

Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-4-501.114, P: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness. 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/4574/AMC-Toolbox---Food-Contact-Surfaces. ------ Observed a chlorine dishwasher with 0ppm of chlorine concentration after final rinse. Chlorine test strips were available and easily accessible. There were dishes inside the dish machine and evidence that machine was recently used. After priming the dishwasher twice, it yielded the proper chlorine sanitizer level between 50-100ppm. Advised PIC to re-wash dishes that were recently washed. Please ensure that a chlorine concentration of 50-100ppm is met after final rinse. Correct By: Corrected At Time Of Inspection

Priority Foundation-3-501.17, Pf: Ready-To-Eat Time/Temperature Control for Safety Food - Date Marking. 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/4125/Food-SafetyOperator-Resources. ------- Observed no date mark on any of the TCS food products in the walk-in cooler; sliced tomatoes, shredded and sliced cheese, cut lettuce and multiple containers of pre-cooked chicken from a day prior. Discussed with PIC that date marking shall be done within 24hrs of preparing or opening RTE TCS food. Listeria is the pathogen of concern. RTE/TCS can be kept for a max of 7 days when held at 41*F or less. Adjusted date mark stickers were placed on containers. Correct By: Corrected At Time Of Inspection