- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
Potentially hazardous food found out of temperature. Ensure all cold foo.ds maintain 41 degrees F or less and hot foods maintain 135 degrees F or more to prevent bacteria growth.Observed sliced cheese on both taco makeup line and makeup line for sandwiches with recorded temperatures 50.7 F - 53.7 F. This restaurant has a policy on using time as a public health control and the procedures follow the Washoe County regulations of documenting the time the food starts in the temperature danger zone and/or a time it will be discarded within 4 hours later. Observed restaurant not following its own procedures. Cheese slices voluntarily discarded. ** Corrected on site. Reviewed with operator to follow procedures as outlined by Jack in the Box for using time as a public health control.
- General Comments that relate to this Inspection
Restaurant manager Krystavel (AKA Anna Mastro) Mendez has renewed her ServSafe Certification #12686897 exp. date: 08/12/20.This facility has a second food protection manager: Maria G Sedano Plascencia ServSafe # 11872909 exp. date: 12/17/19. No other employees are scheduled to take food safety course or has taken course and failed intial examination.Quat sanitizer at dispensor recorded at 200 ppm.Handsinks properly stocked and observed good handwashing. Both handwashing sinks in kitchen have a 20 second timer at handsinks.Facility practices no bare hand contact with ready to eat foods. Hands are washed appropriately before putting on clean gloves. Chemicals stored properly and labeled to its chemical contents.All cold holding units checked OK and within regulations < 41 F. Thermometers present. Do place the thermometers in a visible spot of all cold holding units including freezer units. The following cold holding temps. were recorded:Sliced tomatoes @ 41.4 F; shredded lettuce @ 39.6 F; cubed cooked beef @ 32.4 F and cooked chicken @ 34 F. Discussed with food protection manager to consistenly and accurately date code all food. Once prepared food is pulled from freezer to thaw in walk in refrigerator it should be date coded for the time it starts in refrigeration. All prepared food shall be used within 7 days to prevent Listeria growth. The following hot holding temps. were recorded:Beef patties @ 174.8 - 191 F and white rice @ 200 F.Do not allow mops to sit in dirty standing water in mop buckets. Mops shall be hung to air dry between uses.Facility has made improvements from previous year's inspection. Thank you;
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9/11/2015 | Routine Inspection 1st | 95 |
- [2] Handling of food; ice; minimized
060) Inappropriate scoop used for food service. Use an approved; food grade scoop with a handle to minimize hand contact with food product.Observed improper scoop used in bulk rice container. All scoops shall have a handle to prevent possible cross contamination.
- [1] Thermometers provided and conspicuous
080) Thermometer missing in cold holding unit. Ensure all refrigeration and freezer units are stocked with a conspicuously placed thermometer in order to monitor unit temperature.Observed thermometers missing in the following units:1) one door reach in freezer unit where fries are stored. All bags of fries observed frozen. 2) 2 door reach in unit in drive through area. Thermocouple ambient air recorded at 34 F by health inspector.
- [2] Food (ice) contact surfaces: designed; constructed; maintained; installed; located
Observed deflector plate inside ice machine with visible mold growth. Do clean entire ice machine by removing all ice and properly clean and sanitize entire interior of ice machine. This shall be conducted on a routine basis to prevent mold growth and possible cross contamination.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
210) Non food contact surface not maintained properly. All non food contact surfaces must be maintained properly.Observed fan guards in both walk in refer and walk in freezer with visible dust debris buildup. Clean fan guards to prevent possible cross contamination to food stored inside both units.
- [1] Installed; maintained
Observed pooled dried liquid under soda machine. Investigate for leaks and clean inside of cabinet of all liquid spills. Remove plastic that is covering the spill.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
350) Floors dirty. Clean thoroughly to prevent vermin attraction and maintain sanitary conditions. Observed floors dirty in walk in refrigerator. Clean and remove all food and loose litter from under storage shelves and clean hard to reach areas around perimeter of walk in unit.
- General Comments that relate to this Inspection
Restaurant uses time as a public health control at makeup line for cut leafy greens; sliced tomatoes and sliced cheese. Time/temperature control for safety foods(TCS foods) cannot be stored in the temperature danger zone longer than 4 hours. Restaurant has documentation system in place and discards all TCS foods within 4 hours. Hot holding temps. recorded:Fried egg @ 160 F; beef patties from 165 - 197 F; chicken patty @ 147 F and whit rice @ 170 F. One door reach in unit at front point of sales temped at 38 F. Walk in units recorded below 40 F. Food properly stored off ground. No chemicals stored next to food. No raw products stored above ready to eat foods.Quat sanitizing bucket recorded at 200 ppm. Chlorine sanitizing dishwasher recorded at 100 ppm. Bathrooms observed clean and stocked.Handsinks properly stocked and observed good handwashing. Do monitor employees for proper 20 second handwash and at appropriate times. All employees must wash hands when returning from front lobby to back kitchen-no exceptions. Observed proper glove use. Observed good datecodeing.
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11/12/2014 | Routine Inspection 1st | 92 |
- [2] Food protected during storage; preparation; display; service; transportation
Observed time clock markers for the potentially hazardous foods at makeup station ilegible. Please acquire new time clock markers to record the time in and out for the foods that are being held at room temperature. Restaurant uses time as a public health control. Sliced tomatoes; cut leafy greens and the cheese must not be kept in the temperature danger zone longer than 4 hours. The time must be documented by using the time clock markers that Jack in the Box has set up for this procedure.
- [2] Handling of food; ice; minimized
Observed paper cup used as a scoop inside cookie crumble mixture. Inappropriate scoop used for food service. Use an approved; food grade scoop with a handle to minimize hand contact with food product.* Corrected on site.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Please remove moldy caulking around handsink next to manager's office and recaulk gap around handsink. Non food contact surface not maintained properly. All non food contact surfaces must be maintained properly.Observed food debris buildup in bottom of reach in cold holding units and dust accumulation on fanguards in both walk in refer and walk in freezer. Please clean these areas of all visible debris buildup.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Observed floors under shelves in dry storage and around perimeter of dry storage dirty. Floors dirty. Clean thoroughly to prevent vermin attraction and maintain sanitary conditions.* This is a repeat violation from 2012. Discussed wtih operator to keep floors in a clean and sanitary condition. Do set up a schedule for routine cleaning under these shelves.
- General Comments that relate to this Inspection
All cold holding checked OK and recorded < 40 F. Thermometers present in all cold holding units.White rice hot holding at 166 F. HACCP shift verificaton logged and checked OK.Reviewed handwashing procedures with operator. Employees are required to wash hands every hour and manager veriies that employees are washing hands properly and at appropriate times. Employees are required to wear gloves. Discussed with operator to have all employees remove all wrist jelwrey when handling food. A single ring or wedding band may be worn.Chlorine dishwasher recorded at 100 ppm. Quat sanitizer at dispenser recorded at 200 ppm. All chemicals properly stored and labeled. Handsinks properly stocked and functional. Please investigate slow drain at handsink next to 3 -compartment sink. Bathrooms observed clean and outside dumpster area observed tidy. Please observe restaurant policy on use by dates. Observed date coding being used but dates on certain food items had expired.
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4/18/2013 | Routine Inspection 1st | 94 |
- [1] Installed; maintained
Facility shall repair damaged faucet handle at handsink near three-compartment sink; observed loose faucet water valve.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Facility shall clean all perimeter floor areas; especially under racks; equipment; and freezer floors; observed debris and build-up.Facility shall repair damaged tile base coving and missing tiles near grill; observed some water collection in tiles near grill. Repair to maintain a smooth and easily cleanable surface.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Hot-holding/cooking temperatures checked good; hamburger holding at 152F; eggs cooking on grill at 176F; sausage holding at 153.Cold-holding walk-in refrigeration temperatures checked good; chicken bowl checked at 36F; cheese checked at 38F; vegetable roll "egg roll" at 39F.Dishwasher checked at 50-100ppm chlorine on final rinse sanitization; in addition; three-compartment sanitizer dispensing at approximately 300ppm quatinary ammonia.Walk-in ambient temperature checked at approximately 36F; all other refrigeration temperatures checked good.Reviewed handwashing; employee illness; and practicing no bare hand contact with ready-to-eat foods.
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5/15/2012 | Routine Inspection 1st | 98 |
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Facility shall attach handsink to (FRP) near three-compartment sink and re-caulk.Facility shall re-caulk at three-compartment sink area; observed growth.
- [1] Non-food contact surfaces of equipment and utensils clean
Facility shall clean front reach-in refrigeration unit and fan guards in walk-in refrigeration units.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Facility shall clean and sanitize all floors; especially under equipment and walk-in freezer. Observed grease build-up and food soils under equipment. Facility shall also clean floor drain near dishwasher; observed some growth.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Hot-holding/final cook temperatures checked good; chicken breast final cook temperature verified at 199 degrees; hamburger cook temperature verified at 190 degrees.Cold-holding checked good; cheese at 38 degrees; chicken at 39 degrees; sausage at 38 degrees.Reviewed handwashing policies; employee illness policies; and recommendations for less bare hand contact with ready-to-eat foods.Refrigeration and freezer temperatures all checked within regulation; walk-in refrigeration checked at approximately 36 degrees ambient temperature.Reviewed three-compartment sanitization procedures and verified small dishwasher at 50-100ppm chlorine on final rinse sanitization. (please keep dishwasher sanitizer lines and soap lines off the floor; especially where there is grease and soil)
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5/9/2011 | Routine Inspection 1st | 97 |
- [1] Non-food contact surfaces of equipment and utensils clean
Facility needs general deep cleaning. This should include; handles of equipment; shelving; microwaves; fan guards in walk ins; etc. Cleaning schedules should be adequate to maintain a high level of cleanliness.
- General Comments that relate to this Inspection
Hand sinks stockedRefrigeration @ 40F or belowLine drawers @ 39F-patties - 39FHot holding ok-patties - 170F+-time controlled as wellAll product stored correctlyDishwasher @ 100ppm**Rice cooker has no hot holding ability. Rice must be discarded after 4 hours unless it can be held at 140F or above.**Floor is beginning to lose grout and will need to be repaired or replaced within the near future.
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4/8/2010 | Routine Inspection 1st | 99 |
- General Comments that relate to this Inspection
No violations noted. Walkin at 36 F. Freezer at 0 F. reach ins at 28 F - 40 F.Sliced tomatoes at 61 F. Discarded after 6 hrs. Hotholding temsp (internal) at 172 F (hamburger); 161 F. (chicken strips); 180 F. (steamed rice).Chlorine sanitizer at 50 ppm. in dish machine.All employees washed hands at sound of bell. This goes off 1 x/shift.Discussed sick leave policy with manager.
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1/26/2009 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
The items noted on the previous inspection from 4/8/2008 were corrected.Product temperatures in walk-in cooler: chicken breast 40 F; beef patties 38 F to 41 F; beef strips 38 F. Temperatures of some food products on one shelving rack next to walk-in cooler's door were at 44 F and 45 F. Walk-in cooler's temperature checked at 40 F at this time. Majority of walk-in cooler temperatures on logs for this day and yesterday are 40 F or below.The floor sinks noted on previous inspection have been snaked and were found free of standing water. Sewer line should get repaired soon to prevent floor sinks' waste lines from recurring into getting blocked.
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4/16/2008 | Routine Reinspection 1st | 100 |
- [1] Installed; maintained
Floor sink under ice machine was full of water. floor sink for prep sink half-full of water; these floor sinks not draining properly. Must service floor sinks to keep them free of standing water
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Water pooling; slime and trash build-up noted under ice machine. Clean floor under ice machine more frequently to keep water from pooling and to keep floor clean.
- General Comments that relate to this Inspection
Product temperatures taken in walk-in cooler: pans of cooked chicken breast 42 F to 43 F; cooked beef patties 42 F to 45 F; bagged guacamole 43 F; packaged sliced cheese 45 F; pans of cooked beef strips 35 F to 36 F. Temperature of walk-in cooler at 42 F. Temperature of walk-in cooler cooler per temperature logs had been 41 F and below this day and yesterday. Must keep all product temperatures at 40 F or below.Cooking temperatures of beef patties measured at 187 F to 193 F.Product temperatures in hot holding equipment: large beef patties 173 F 70 190 F; chcken fajita 160 F.Dish washer's chlorine concentration at 100 ppm and temperature gauge reading 124 F.Quats sanitizer in wiping cloths' bucket at 200 ppm.Hand sinks found stocked and functioning properly.Certification of CFPM expires within 2 months; ensure to take a recertification class prior to expiration date to keep certification valid.
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4/14/2008 | Routine Inspection 1st | 98 |
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