Jack in the Box

Inspector's notes

***2nd Consecutive Violation*** Observed inside main walk in unit with 1x4 stack of cut large lettuce. Inside the containers was lettuce at 44.*7-53.9*F with inspector and establishment thermometer. Calibrated thermometers and checked again. Notified Person In Charge(PIC). PIC confirmed temperatures and moved three stacks of large containers to single stack and single layer to allow foods to be cooled. Prepared sticker time was 2 hours prior to start of inspection at 10am. Time is after 12:20pm. Ensure that proper cooling methods are followed: (1) Placing the FOOD in shallow pans; Pf (2) Separating the FOOD into smaller or thinner portions; Pf (3) Using rapid cooling EQUIPMENT; Pf (4) Stirring the FOOD in a container placed in an ice water bath; Pf (5) Using containers that facilitate heat transfer; Pf (6) Adding ice as an ingredient; Pf or (7) Other effective methods. Pf Corrective Action: Corrected at time of inspection.

Inspector's notes

The PIC was not able to provide a certified food protection manager certificate. 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

Cheese sauce-110-115F in the cheese hot holding unit. Employee stated that the cheese had been placed into hot holding about an hour prior and removed the cheese to reheat on the grill area. Ensure that TCS foods are held at 135F or above when hot holding. Corrective Action: Corrected at time of inspection.

Inspector's notes

Grilled onions-84-85F cooling in a covered container in the kitchen area. Employee stated that the onions were grilled about forty minutes prior. Ensure that proper cooling methods are followed: (1) Placing the FOOD in shallow pans; Pf (2) Separating the FOOD into smaller or thinner portions; Pf (3) Using rapid cooling EQUIPMENT; Pf (4) Stirring the FOOD in a container placed in an ice water bath; Pf (5) Using containers that facilitate heat transfer; Pf (6) Adding ice as an ingredient; Pf or (7) Other effective methods. Pf Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed shake mix in the shake machine at 60*F. Per the person in charge the shake mix was added to the machine more than 4 hours prior to inspection. Person in charge took the unit off line and put in a work order. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a large amount of ice on the floor of the freezer, on top of the shelving, and some of the shelves and boxes below the walk-in vents. The black condensation pipes from the vents are also covered with ice. PIC stated that there is a ticket in to have the unit repaired. Informed PIC that food needs to be kept away from the ice particles and not stored directly under the leaking unit. PIC moved the food product to an area of the freezer without possibility of contamination from the ice at time of inspection. 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. ===2nd Consecutive

Inspector's notes

Observed fry cook touch their face and proceed to handle a fry basket at the fryer. The same cook then made a container of fries, proceeded to feed themselves a couple, and grab egg rolls from the walk-in to drop in the fryer. Informed PIC that the cook needs to wash their hands between dirty and clean tasks, such as itching your face and cooking. Informed PIC that eating cannot happen at the line and must be done only in designated employee areas, or where contamination has no possibility of occurring. PIC instructed the cook to wash their hands and dawn new gloves. The fry cook washed their hands properly at time of inspection. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands must be washed at any time contamination occurs and when changing tasks. Employee properly washed hands at handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed black organic matter in between the outside ridges of the soda nozzle at the consumer self-service soda machine. Observed white and yellow build up on the inside of the ice dispenser at the same soda machine. Informed PIC that these areas need to be cleaned and continue to be cleaned at a rate which precludes the growth of organic matter. PIC replaced the soda nozzle with a clean nozzle at time of inspection. All food-contact surfaces must be cleaned to sight and touch. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed a large amount of ice on the floor of the freezer, on top of the shelving, and some of the shelves and boxes below the walk-in vents. The black condensation pipes from the vents are also covered with ice. PIC stated that there is a ticket in to have the unit repaired. Informed PIC that food needs to be kept away from the ice particles and not stored directly under the leaking unit. PIC moved the food product to an area of the freezer without possibility of contamination from the ice at time of inspection. 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-3-501.16(A)(1), P: Time/Temperature Control for Safety Food, Hot 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/4614/AMC-Toolbox---Hot-Holding. >>>Observed 4 pieces of ham ranging from 113*F to 117*F in the hot holding container next to the grill. Notified person in charge and they voluntarily discarded the ham. ===All food held hot must be maintained at 135'F or above at all times. Discussed monitoring of TCS foods held hot to verify all TCS food being hot held are maintained at 135'F or above at all times. Correct By: Corrected At Time Of Inspection