JACK IN THE BOX #3411

Numerous potentially hazardous foods (sliced tomatoes, cooked chicken, cheese, etc.) in the walk-in refrigerator measured between 45F and 49F. Ambient of the walk-in refrigerator measured 50F. Manager stated that when she had arrived this morning at 8:00AM (2.5 hours prior to measurement), the walk-in had been maintaining at 41F. Manager stated that the frequent opening and closing of the door could be causing a temperature increase. After leaving the door closed for 20 minutes, ambient of the walk-in refrigerator measured 41F. Potentially hazardous foods measured between 42F and 45F. [CA] Potentially hazardous foods shall be held at 41F or below, or at 135F or above to prevent the growth of bacteria. Continue to monitor potentially hazardous foods in the walk-in using the available probe thermometer to ensure they reach 41F. *Note: Strongly recommend contacting a refrigerator technician Facility has a past history of the walk-in refrigerator not functioning properly

The following refrigeration units are incapable of maintaining potentially hazardous foods at 41F or below: The reach-in next to the drive-through window, the prep cooler across from the cook-line, and the reach-in directly to the right of the dryer station. [CA] Refrigeration shall be capable of maintaining potentially hazardous foods at 41F or below. Repair or replace where necessary. *Note: Strongly recommend scheduling a refrigeration service technician

Several employees have not completed their food safety training. [CA] Complete and maintain internal food safety training.

Dead cockroach observed in a sticky trap in the water heater closet. *No other evidence of cockroaches observed* Facility provided the most recent pest control report, which did not note any cockroach activity. [CA] Clean and sanitize area of dead cockroaches or old droppings.

Employee mopped the floor, then handled a customer's foil wrapped burrito. Employee observed touching face with gloved hand, then continued on to food preparation. [CA] Employees shall wash their hands in all of the following scenarios: (1) Immediately before engaging in food preparation, including working with nonprepackaged food, clean equipment and utensils, and unwrapped single-use food containers and utensils. (2) After touching bare human body parts other than clean hands and clean, exposed portions of arms. (3) After using the toilet room. (4) After caring for or handling any animal allowed in a food facility pursuant to this part. (5) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking. (6) After handling soiled equipment or utensils. (7) During food preparation, as often as necessary to remove soil and contamination and to prevent cross-contamination when changing tasks. (8) When switching between working with raw food and working with ready-to-eat food. (9) Before initially donning gloves for working with food. (10) Before dispensing or serving food or handling clean tableware and serving utensils in the food service area. (11) After engaging in other activities that contaminate the hands.

Observed accumulation of wooden pallets at the dumpster enclosure. [Corrective Action] Ensure pallets are collected regularly.

1. Rubber seal observed damaged on the single door undercounter freezer near the deep fryers. [Corrective Action] Repair or replace rubber seal. 2. Freezer portion Out-of-Order of the cooler/freezer combo near the skillet. [Corrective Action] Maintain equipment in good working order. 3. Single door undercounter cooler Out-of-Order by the drive-thru window. [Corrective Action] Maintain equipment in good working order. 4. Frost observed spewing out from the fan in the walk-in freezer. [Corrective Action] Ensure equipment is working properly.

The ice machine appears to be leaking water from the bottom. [Corrective Action] Ensure equipment is working properly. Repair to stop the leak.

Walk-in freezer door does not fully close. Observed several pieces of equipment that were not working (1 small food prep cold hold, 1 low boy, and one refrigerator door replaced with a piece of cardboard). [CA] Repair, replace or remove broken equipment.

Observed potentially hazardous food that measured in the temperature danger zone located at a food prep area (sliced tomatoes 72F). The PHFs were supposed to be under time control but were not time-marked. [CA] Ensure PHFs that are subject to TPHC are time marked for 4 hours and TPHC procedures are readily available for review. [COS] PIC discarded the tomatoes.

Observed potentially hazardous food that measured in the temperature danger zone located in the walk-in cooler and reach-in cooler. Per PIC, the doors were open for a while. [CA] Ensure PHFs are properly cold held at 41F or below OR hot held at 135F or above. Repair, adjust or replace units if necessary.

Observed broken and cracked tiles in front of deep fryer. [CA] Replace tiles.