Jack in the Box

Inspector's notes

Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Employee observed using cell phone then proceeded to put on clean gloves before washing hands. The employee was working at the sandwich make line/cook line and was getting ready to prepare an order. Discussed glove use limitation and examples of when to wash hands with the employee and person in charge. The employee removed gloves and properly washed hands before putting clean gloves on. 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), coughing or sneezing, using the toilet, handling personal items like cell phones, and handling dirty equipment or utensils. Switching gloves only is not sufficient.

Inspector's notes

Timers for products that were held under time as control for public safety were set upon inspectors' arrival. All times showed that only 3-4minutes had elapsed, but products were less than half full, with internal temperature ranges of 50-61*F (Sliced cheese and cut lettuce). Per PIC, these products had not been at room temperature for more than 2hrs. Corrective Action: Corrected at time of inspection. All TCS foods being held under time as a control were properly time stamped at time of inspection. Time as a Public Health Control requires written procedures detailing process for Time as a Public Health Control and time-stamping for items actively held under Time as a Public Health Control.

Inspector's notes

Corrective Action: Correct prior to next routine 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. ----- Shredded cheese, teriyaki chicken mix, and bacon cheese mix observed with internal temperature range of 46-50*F. Items were being cold held in a reach-in cooler across from flat top grill. the ambient temperature of the reach-in cooler was 49*F according to the thermometer inside (confirmed with inspectors min/max thermometer after 20minutes inside the unit). Per PIC, all products came from walk-in cooler roughly 3hrs prior to this inspection. PIC relocated products back to walk-in cooler to rapidly cool. All were observed with internal temperatures of 42-44*F and dropping after 15minutes. Discussed the temperature danger zone (range between 41*F and 135*F) with PIC. Advised PIC to store all extra food containers in the walk-in cooler until the reach-in cooler is fixed or can hold an ambient temperature of 41*F or below. TCS foods must be cold held at 41*F or below to prevent bacterial growth. Correct By: Corrected At Time Of Inspection