Jacksons

Inspector's notes

No employee with supervisory and management responsibility with the authority to direct and control food preparation that is deemed a certified food protection manager (CFPM) was present at time of inspection. A CFPM is required to be onsite during the hours of operation. Please obtain certified food protection manager certification and keep certification accessible for health inspections. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed green organic residue on the interior surface of the coffee slushie machine. Equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment shall be cleaned at a frequency specified by the manufacturer, or absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. The person in charge cleaned the coffee slushie machine at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

No list of ingredients available for bulk doughnuts that are prepared off site. Only a QR code is available. Bulk foods available to the consumer shall be labeled to meet FDA food labeling guidelines. If made from two or more ingredients, a list of ingredients and sub-ingredients in descending order of predominance by weight, including a declaration of artificial colors, artificial flavors and chemical preservatives, if contained in the food shall be available for consumers to review. Provide ingredient list display prior to the next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed buildup of food debris on the interior of the microwave below the hot holding oven of the pizzas.

Inspector's notes

No paper towels stocked at the handwashing sink next to the three compartment sink.

Inspector's notes

Observed old date mark stickers (1/30/25 and 1/28/25) on multiple plastic containers used to store TCS food in the small tabletop refrigerator across from the f’real machine. Upon further inspection observed newest/correct date mark of 2/17/25. Ensure old date labels are removed during precleaning process. Old date mark stickers were removed at time of inspection. Removing old date mark stickers ensures the date or day the food shall be consumed is clear. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed steak + cheese, cheese + pepperoni, southwest chicken, and jalapeno + cheese tornados hot holding on the roller grill with an internal temperature between 112-130°F. Observed chicken + cheese roller bites hot holding on the roller grill with internal temperatures between 115-122°F. According to the person in charge all TCS foods had been hot holding for an hour.

PRIORITY VIOLATION-8-103.12 (A), P: Conformance with Approved Procedures; Compliance with HACCP plan. 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/3978/Food-Variances. Weekly logs for high temperature sanitization of the F'REAL machine were last recorded on 11/20/2023. No weekly sanitization verification has been performed since. Logs must be maintained that verify that the F’REAL blender undergoes automatic cleaning and sanitization using the submitted and approved process once every 24hrs and a manually cleaning and sanitizing using the submitted and approved process once every 7 days. High Temperature sanitization shall be verified weekly by heat sensitive indicators, which will be maintained with the weekly logs. These logs must be retained on premises for at least 180 days. High temperature verification using heat sensitive indicators was performed and logged at time of inspection. Correct By: Corrected At Time Of 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. At time of inspection observed steak and cheese tornados and jalapeno tornados hot holding between 109-123 F. Except during preparation, cooking, cooling, or when time is used as a control all TCS food to be maintained at 135°F or higher. Upon further inspection, it was determined the back row of the hot holding unit was malfunctioning. A work order was placed at time of inspection. Th establishment will discontinue use of the back row of the hot holding unit until it repaired. The steak and cheese tornados and jalapeno tornados had been hot holding for less than four hours, the person in charge voluntarily discarded the steak and cheese tornados and jalapeno tornados at time of inspection. Correct By: Corrected At Time Of Inspection