Jack in the Box

Food-Contact Surfaces: Cleaned and Sanitized

PRIORITY VIOLATION-4-501.114 (A-E) - Priority: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness. 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/4574/AMC-Toolbox---Food-Contact-Surfaces. Addl Notes: Observed a concentration of 0 ppm in the quat sanitizer in the sanitize basin of the 3-compartment sink, with recently washed and rinsed dishes/equipment being sanitized in the basin during the manual ware washing procedure. PIC drained the sanitizer and refilled. The quat sanitizer observed to have a concentration of 150-400 ppm. Recently washed dishes will be sanitized in the quat sanitizer with the correct concentration. According to PIC, the sanitizer is replaced every 4 hours and tested at least daily. Discussed testing and/or replacing the sanitizer after heavy use, the water becomes soiled, etc. to ensure that the proper concentration is being used to effectively sanitize dishes. Corrective Action: Corrected at time of inspection.

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Proper Cold Holding Temperatures

PRIORITY VIOLATION-3-501.16(A)(2) and (B) - Priority: Time/Temperature Control for Safety Food, Cold Holding. 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/4576/AMC-Toolbox---Cold-Holding. Addl Notes: Observed breaded chicken, premade tacos, and egg rolls cold holding in the reach-in refrigerator near the deep fryers, with internal temperatures of 51-55F, probe thermometer, verified by person in charge (PIC). According to PIC, the refrigerator was stocked less than 4 hours prior to inspection and placed the TCS foods into the walk-in cooler to rapidly cool to 41F or less. The reach-in observed to have an ambient temperature of 55F during the inspection; the walk-in cooler will be used to cold hold until the reach-in is repaired to maintain 41F or less. Discussed the importance of maintaining cold food at 41F or less to limit pathogen growth and avoid causing foodborne illness. Bacterial growth and/or toxin production can occur if time/temperature control for safety food remains in the temperature "Danger Zone" of 41F to 135F too long. Corrective Action: Corrected at time of inspection.

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