JACK IN THE BOX #423

In the 2-door upright cooler, measured cheese at 58F. Per employee, cheese was moved into the upright cooler less than 20 minutes prior to temperature measurement. [CA] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above. [SA] Cheese was relocated to the walk-in cooler to facilitate rapid cooling.

1) Measured the ambient temperature inside the 2-door upright cooler at 60F. [CA] Refrigeration units shall maintain foods at 41F or below. Discontinue storage of Potentially Hazardous Foods until unit is repaired. 2) Observed counters under the cook line are lined with cardboard. Parts of the cardboard are soiled. [CA] Discontinue the use of cardboard boxes to line shelves. Use approved equipment made of materials that is easily cleanable, durable, smooth, and nonabsorbent.

Observed excessive accumulation of grease on the ventilation hood over cook line. [CA] Ventilation hood filters shall be maintained clean and in good repair.

1) Observed several gaps in the ceiling due to misaligned or missing panels, including over the soda machine in the front, the area nearby janitorial sink, and in the back storage area. [CA] Seal all gaps in the facility. The facility shall be fully enclosed to prevent pest entrance and harborage. 2) Observed storage of unused equipment in the facility, including broken ice machine. [CA] The premises of a food facility shall be free of litter and items that are unnecessary to the operation or maintenance of the facility, such as equipment that is nonfunctional or no longer used.

In the restroom, measured the maximum water temperature of the handwash sink at 75F. [CA] Handwashing facilities shall be equipped to provide minimum 100°F water under pressure for a minimum of 15 seconds.

Hot water within facility was measured at 104*F at the time of inspection. [CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at hand wash sinks (100*F).

Holes noted by pipe around the cook line and electrical outlets are not pushed into place properly. [CA] Repair holes in structure and maintain in good repair to prevent pest harborage.

Sanitizer bucket was measured at 100PPM at the time of inspection. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).

Under counter refrigeration in the back of the facility next to electrical panel is no longer in use. Also equipment in upstairs attic is no longer in use. [CA] The premises of a food facility shall be free of litter and items that are unnecessary to the operation or maintenance of the facility, such as equipment that is nonfunctional or no longer used.

Unable to provide food handler and a food manger certification at the time of inspection. [CA] Obtain a food manger certification within 60-days and food handler cards for employees within 30-days.

Per employee on site, no one is in charge at the time of inspection. [CA] A “person in charge” who is responsible for operation of facility shall be present at the food facility during all hours of operation.