Jacksons

Inspector's notes

Observed handwashing sink near the ice machine filled with empty bottles and cans at time of inspection. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. Person in charge (PIC) will ensure establishment discontinues use of handwash sink for all activities that are not for handwashing.

Inspector's notes

Observed no Certified Food Protection Manager (CFPM) onsite at time of inspection. A CFPM is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed chicken Caesar wraps, egg and sausage sandwiches, packaged mac and cheese, yogurt and rice pudding, various cheese sticks and packaged cheese and salami, chicken egg rolls, a hot pocket, and packages of hard boiled eggs at 45*F-61*F in main cold holding case out on floor. Minimum ambient air temperature of unit was at 50.1*F in the middle section with the case lights turned on, and at 32.5*F with case lights turned off and placed in back of unit, via min/max probe thermometer. Establishment has an ambient thermometer placed in back of unit and was reading at 40*F at time of inspection. Temperatures of TCS food items placed in different areas of unit were taken via probe thermometer. Per person-in-charge (PIC), some items had been placed in unit 3 hours prior, and were relocated to alternative refrigeration to cool down to 41*F. All other TCS products that had been in unit for over 4 hours and were above 41*F were discarded at time of inspection. 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. Discussed with PIC ensuring unit is not overstocked with product and keeping unit lights turned off as heat was radiating off of lights. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cold water handle at back kitchen handsink with a low pressure output of water. Handsink water temperature was above 100*F at time of inspection. All plumbing must be maintained in good repair at all times. Must repair all plumbing to a state of good repair prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed cheeseburger with an internal temperature of 119*F in the grab and go hot holding unit. The prep/discard time listed on the sandwich was 10:42 am - 2:42 pm (inspection time started at 3:35 pm). The person in charge was unable to find the establishment's time as a public health control policy at time of inspection. A time as a control policy was created at time of inspection with help of inspector and emailed to the person in charge. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. All TCS (time/temperature controlled for safety) foods improperly hot held were discarded by PIC at time of inspection. Corrective Action: 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 half and half milk and cold brew coffee in refrigerated dispensers of the sales floor with no date indicating when they were opened. Person in charge indicated they were opened 01/09/24 and labeled them. Person in charge was informed that ready to eat (RTE) time/temperature controlled for safety (TCS) foods must be discarded 6 days after opening, preparing, opening and thawing (or 7 days with day 1 being the day they were opened/prepared/opened and thawed); RTE TCS foods may have harmful bacteria that grow at refrigeration temperatures and after 7 days may cause foodborne illness. Foods intended to be held for more than 24 hrs. must be labelled with a day indicating when it was prepared, opened, opened and thawed or the day they must be sold, consumed or discarded; this ensures RTE TCS foods do not remain in the establishment for more than 7 days. Correct By: Corrected At Time Of Inspection

Repeat Violation Priority Foundation-3-502.11, Pf: Variance Requirement. 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.>>>Observed f'real blender (FRLB4) open and serving f'real plant based smoothies and milkshakes containing dairy. Inspector unable to observe digital internal sanitizing log; the machine malfunctioned while attempting to access the digital log and the machine was put out of order. Person in charge was unable to provide inspector with physica log sheet for the once every 7 day cleaning and verification of the calibration of the high temperature sanitization conducted by use of heat sensitive indicators; person in charge indicated the physical log and it's binder must have been inadvertently discarded. Person in charge informed that per their variance they must: -Use of the alternate cleaning and sanitization schedule is limited to the FRLB4 blender. -The F'REAL blender shall undergo a two part cleaning cycle: *Once every 24 hours, the blender shall undergo cleaning and sanitization by activating the internal automated high temperature cleaning and sanitization cycle. *Once every 7 days, a manual cleaning and sanitization using the submitted and approved cleaning process shall be conducted. -Logs shall be maintained that verify the two part cleaning cycle has been completed in accordance with the approved cleaning frequency. -During the weekly manual cleaning process, verification of the calibration of the high temperature sanitization shall be conducted by use of heat sensitive indicators, which shall be maintained with the weekly logs. -These logs shall be retained on premises for at least 180 days. Re-inspection on or before 01/23/24 to verify the establishment performs weekly cleaning and maintains digital/physical logs for 180 day. Correct By: Correct Prior To Reinspection,Repeat Violations: 4th

Repeat Violation Priority Foundation-3-502.11, Pf: Variance Requirement. 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.>>>Observed f'real blender (FRLB4) open and serving f'real plant based smoothies and milkshakes containing dairy. Observed log sheet used to document two part cleaning cycle; the last manual clean was conducted 07/23 (8 days before re-inspection); person in charge was unable to provide heat sensitive indicator at time of inspection and log indicated the verification of high temperature sanitization cycle was not completed. Person in charge informed that per their variance they must: -Use of the alternate cleaning and sanitization schedule is limited to the FRLB4 blender. -The F'REAL blender shall undergo a two part cleaning cycle: -Once every 24 hours, the blender shall undergo cleaning and sanitization by activating the internal automated high temperature cleaning and sanitization cycle. -Once every 7 days, a manual cleaning and sanitization using the submitted and approved cleaning process shall be conducted. -Logs shall be maintained that verify the two part cleaning cycle has been completed in accordance with the approved cleaning frequency. -During the weekly manual cleaning process, verification of the calibration of the high temperature sanitization shall be conducted by use of heat sensitive indicators, which shall be maintained with the weekly logs. -These logs shall be retained on premises for at least 180 days. Person in charge put the f'real blender out of service. Inspector informed person in charge they can keep the machine out of service or they can perform the manual cleaning daily until they get their heat sensitive indicators (daily manual clean would need to be logged). Re-inspection on or before 08/10/23. Correct By: Correct Prior To Reinspection,Repeat Violations: 3rd

Repeat Violation Priority Foundation-3-502.11, Pf: Variance Requirement. 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.>>>Observed f'real blender (FRLB4) open and serving f'real plant based smoothies and milkshakes containing dairy. Observed internal sanitizing log confirming once every 24 hours, the blender undergoing cleaning and sanitization via the internal automated high temperature cleaning and sanitization cycle. Person in charge provided inspector with log sheet for once every 7 day cleaning and verification of the calibration of the high temperature sanitization conducted by use of heat sensitive indicators but the log had not been filled out since 03/05; person in charge was unable to provide heat sensitive indicator at time of inspection. Person in charge informed that per their variance they must: -Use of the alternate cleaning and sanitization schedule is limited to the FRLB4 blender. -The F'REAL blender shall undergo a two part cleaning cycle: -Once every 24 hours, the blender shall undergo cleaning and sanitization by activating the internal automated high temperature cleaning and sanitization cycle. -Once every 7 days, a manual cleaning and sanitization using the submitted and approved cleaning process shall be conducted. -Logs shall be maintained that verify the two part cleaning cycle has been completed in accordance with the approved cleaning frequency. -During the weekly manual cleaning process, verification of the calibration of the high temperature sanitization shall be conducted by use of heat sensitive indicators, which shall be maintained with the weekly logs. -These logs shall be retained on premises for at least 180 days. Re-inspection on or before 07/31/23 to verify the establishment acquires heat sensitive indicators and performs weekly cleaning. Correct By: Correct Prior To Reinspection,Repeat Violations: 2nd