Jack in the Box #783

*02 Cold Hold (41øF/45øF or below)

tacos observed out of temperature 68.7F, cold holding must be 41f

*20 Grease Trap Tickets

grease trap must be serviced every 90 days.

*22 Accredited food handler certificate - 60 days

all staff must be trained in food safety

*45 Mats / Duckboards nonabsorbent

card board liner observed in vent system, provide correct vent hood filter.

*40 Store single-service item in original package

*10 Clean Sight and Touch

Observed dirty prep table/clean dishes table. Observed dirty hot holding trays(Breaded Items).

*37 Storing the food at least 15 cm (6 inches) above the floor

Observed box of food stored on the floor in WIC.

*39 Utensils, single serve items 6 inches off - floor

Observed box of napkins stored on the floor in dry storage.

*42 Dirty nonfood contact surfaces

Observed dirty cooking equipment on top.

*45 Lockers to be used to store personal items

Store all personal items in appropriate place.

*47 Handwashing signage

Need handwash signage in restrooms.

*21 PIC ensures food handlers properly trained

Expired Food handler card

*06 Discard TCS if date marked exceeds temp & time

cheese exp at 8/22 chicken exp at 8/21

*02 Cold Hold (41øF/45øF or below)

tomato: 65'f salad: 65'f

*20 Grease Trap Tickets

Provide grease trap cleaning for every 3 months

*35 Eating food, chewing gum, drinking beverages, or using tobacco

Observed open cup in prep area

*07 Food safe, good condition, unadulterated, and honestly presented

No paper towel allow to wrap the bacon

*34 Outer openings:closing holes, gaps

*43 Light bulbs, light shields provided

*42 Floors/walls/ceiling/nonfood dirty

*45 Drying Mops-air dry

*20 Grease Trap Tickets

*39 Store all equipment & utensil covered or inverted

*47 Conditions of Permit-in use of food equipment

*19 One Inch Air Gap

*10 Clean Sight and Touch

*35 Jewelry Prohibition

*32 Damaged Equipment

*47 Handler-Certificate Not on site

PROVIDE FOOD HANDLERS

*42 Floors/walls/ceiling/nonfood dirty

CLEAN GASKETS, FLOORS, DRAINS

*24 Food packaged in a establishment, shall be labeled as specified in law

LABEL S. BOTTLES

*25 Controlling pests. The presence of insects, rodents, and other pests shall be controlled to elim

FLIES

*36 Cloths in-use for wiping between uses stored

SOILED WIPING CLOTHES STORED ON EQUIPMENT

*20 Conveying Sewage

HAND SINK IN PREP AREA BACK-UP

*39 Cutting surfaces.

RESURFACE CUTTING BOARDS

*10 Clean Sight and Touch

CLEAN RIC(S) AND REMOVE BUILD-UP FROM FOOD EQUIPMENT

*19 Hand sink water temperature below 110'F

MAINTAIN HOT WATER AT 110F

*19 Hand sink water temperature below 110'F

MAINTAIN HOT WATER AT 110F

*36 Cloths in-use for wiping between uses stored

SOILED WIPING CLOTHES IMPROPERLY STORED ON EQUIPMENT

*31 Handwashing lavatory - used for other purpose

SOILED WIPING STORED IN HAND SINK

*32 Damaged Equipment

REMOVE RUST FROM FOOD CONTACT SURFACES ( RIC)S

*42 Floors/walls/ceiling/nonfood dirty

CLEAN FLOORS BEHIND AND UNDER EQUIPMENT

*34 Outer openings:closing holes, gaps

CLOSE ALL GAPS & HOLES

*45 Premises shall be maintained in good repair

RESEAL AROUND HAND SINK & REMOVE BLACK SUBSTANCES

*39 Cutting surfaces.

RESURFACE CUTTING BOARDS

*10 Clean Sight and Touch

UNSANITARY CONDITIONS- DEEP CLEAN ALL FOOD CONTACT SURFACES

*34 Outer openings:closing holes, gaps

CLOSE ALL GAPS & HOLES

*39 Cutting surfaces.

RESURFACE CUTTING BOARDS

*31 Handwashing lavatory - used for other purpose

SOILED WIPING CLOTHES IN STORED IN HAND SINK

*10 Clean Sight and Touch

UNSANITARY CONDITIONS- DEEP CLEAN ALL FOOD CONTACT SURFACES

*32 Damaged Equipment

REMOVE RUST FROM FOOD CONTACT SURFACE (RIC)S

*36 Cloths in-use for wiping between uses stored

SOILED WIPING CLOTHES IMPROPERLY STORED ON EQUIPMENT

*42 Floors/walls/ceiling/nonfood dirty

CLEAN FLOORS, WALLS, CEILINGS AND ALL OTHER NON FOOD CONTACT

*45 Premises shall be maintained in good repair

RESEAL AROUND HAND SINK& REMOVE BLACK SUBSTANCES

*19 Hand sink water temperature below 110'F

MAINTAIN HOT WATER AT 110F

*34 Outer openings:closing holes, gaps

CLOSE ALL GAPS

*39 Cutting surfaces.

RESURFACE CUTTING BOARDS

*19 Water & Plumbing in good repair- per code

REPAIR LEAK @ MOP SINK FAUCET

*24 Food packaged in a establishment, shall be labeled as specified in law

LABEL S. BOTTLES

*32 Maintain in Good Repair

REMOVE ALL RUST FROM FOOD CONTACT SURFACES / SHELVES

*18 Toxic items storage adjacent to food/utensils

S. BUCKETS STORED WITH SINGLE SERVICES ITEMS

*03 Food products not maintained at 135øF or above

*18 Toxic items labeling-non original container

LABEL S. BOTTLES

*35 Jewelry Prohibition

NO JEWELRY ALLOWED

*32 Damaged Equipment

REMOVE RUST FROM SHELVES IN WIC

*39 Cutting surfaces.

RESURFACE CUTTING BOARDS

*42 Floors/walls/ceiling/nonfood dirty

CLEAN WALLS BY 3 COMP AND HAND SINKS CLEAN WALLS BEHIND EQUIPMENT

*43 Light bulbs, light shields provided

PROVIDE LIGHTING UNDER VENT HOOD SYSTEM

*10 Clean Sight and Touch

CLEAN RIC(S)

*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol

cross contamination by arrangement raw shell eggs stored above RTE food

*21 RFSM - Not On Site

no RFSM on duty ( Maria Cruz Aguilera/49693/ expired 9/12/17)

*42 Floors/walls/ceiling/nonfood dirty

remove dust from ceiling over prep area clean walls & clean gaskets

*34 Outer openings:closing holes, gaps

close all gaps inceiling

*43 Light bulbs, light shields provided

replace lights under vent hood system

*36 Cloths in-use for wiping between uses stored

soiled wiping clothes improperly stored on equipment

*37 Food protected from cross contamination by storing the food in packages, covered containers, or

cover all food to prevent cross contamination

*35 Eating food, chewing gum, drinking beverages, or using tobacco

personal drinks stored with single service items on prep table

*18 Toxic items storage adjacent to food/utensils

toxics stored with RTE food (observed s. bucket stored with food c. bacon )

*06 Time as PHC:provide written procedures on site

provide written procedures on time as public health control

*19 One Inch Air Gap

provide one inch air gap at floor sink

*32 Nonfood surfaces-design to be cleaned easily

Remove cardboard from dry storage shelves.

*34 Outer door: solid,selfclosing,tightfitting

back door

*35 Eating food, chewing gum, drinking beverages, or using tobacco

Employee observed eating in food prep area.

*41 Food storage containers, identified with common name of food.

*42 Dirty nonfood contact surfaces

Clean fan on top of cabinets.

*43 Light - 50 foot : Food and utensils area

vent hood

*45 Drying Mops-air dry

*14 Hands wash procedures-without soap

Employee observed using hand sanitizer instead of soap.

*37 Food protected from cross contamination by storing the food in packages, covered containers, or

cover all food

*34 Outer openings:closing holes, gaps

close all gap in ceiling

*10 Clean Sight and Touch

clean microwave and RIC(s)

*32 Damaged Equipment

replace gaskets

*43 Clean vent syst:Intake/exhaust air ducts

clean fan vent covers and air vents

*35 Jewelry Prohibition

no jewelry allowed ( bracelets)

*25 Controlling pests. The presence of insects, rodents, and other pests shall be controlled to elim

flies

*42 Floors/walls/ceiling/nonfood dirty

clean floors and remove dust from ceiling

*42 Floors/walls/ceiling/nonfood dirty

clean floors and ceiling

*10 Clean Sight and Touch

all

*44 Trash can provided for papertowel waste

*30 Food Establishment Permit

display health permit for customers

*31 Individual, disposable towels

provide paper towels

*21 A establishment shall have written procedures for employees to follow when responding to vomitin

*37 Food protected from cross contamination by storing the food in packages, covered containers, or

cover all food items to prevent cross contamination

*47 Other Violations

label 3 comp sink

*35 Eating food, chewing gum, drinking beverages, or using tobacco

chewing gum

*43 Light bulbs, light shields provided

clean lighting

*32 Damaged Equipment

remove all non working equipment

*19 One Inch Air Gap

*10 Q.A. PPM - follow manufacturer's direction

sanitizer bucket - manufacturer instructions states concentration 150-400ppm

*32 Nonfood surfaces-design to be cleaned easily

cardboard box on floor

*09 Food protected cross contamination arrange each type food in equipment so cross is prevented

raw shell eggs stored over bread

*42 Dirty nonfood contact surfaces

cooler gaskets, reach in cooler, microwave

*35 Eating food, chewing gum, drinking beverages, or using tobacco

*43 Light bulbs, light shields provided

*31 Individual, disposable towels

*37 Food protected from cross contamination by storing the food in packages, covered containers, or

*32 Damaged Equipment

replace old, broken and dirty gaskets ASAP

*47 Conditions of Permit-in use of food equipment

*34 Outer door: solid,selfclosing,tightfitting

seal up backdoor

*42 Floors/walls/ceiling/nonfood dirty

clean coolers of food demons and mildew