Jack in the Box

Proper Cold Holding Temperatures

Repeat Violation Observed milk, whipped cream, and coffee with cream in single door reach in refrigerator near drive thru with an internal temperature of 53*F. Person in charge unable to determine last time foods were last at 41*F and voluntarily discarded. SECOND CONSECUTIVE VIOLATION 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: Corrective Action: Corrected at time of inspection. Predefined Comment: All TCS foods improperly cold held were discarded by PIC at time of inspection. Predefined Comment: Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below.

Priority

Toxic Substances Properly Identified, Stored, and Used; Held for Retail Sale, Properly Stored

Observed dishes in sanitizer compartment of 3-compartment sink, with quaternary solution at over 100*F and at a strength of 500 ppm. Quaternary sanitizer solution used to sanitize food contact surfaces should be prepared with cool to room temperature water, at a strength of 150-400ppm. Person in charge drained sink and prepared solution at room temperature water and produced a strength of 200ppm. PRIORITY VIOLATION-7-202.12 (A-B) - Priority: Conditions of Use Addl Notes: Corrective Action: Corrected at time of inspection. Predefined Comment: Discussed approved use of sanitizers with the person-in-charge (PIC). Sanitizer must be used at concentrations and in an approved manner per manufacturer instructions, 40 CFR 180.940, and 40 CFR 180.2020.

Priority

Certified Food Protection Manager

No person on duty with a food manager certification. Person in charge had food manager arrive onsite during inspection. At least one person on duty must have a food manager certification. Manager to work with upper management to have shift leads schedule exam soon. 2-102.12(A) - Core: Certified Food Protection Manager. For a permanent fix to this violation, check out these resources on our website. https://www.maricopa.gov/5114/Food-Restaurants Addl Notes: Corrective Action: Correct prior to next routine inspection. Predefined Comment: A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation.

Food and Non-Food-Contact Surfaces Cleanable, Properly Designed, Constructed and Used

Observed small single door reach in refrigerator with an ambient temperature of 53*F. Person in charge discarded temperature-controlled foods, and to store those items in neighboring units at 41*F. Person in charge to place a work order and sign on unit to restrict usage until unit is able to maintain an ambient temperature of 41*F or below. 4-501.11 - Core: Good Repair and Proper Adjustment-Equipment Addl Notes: Corrective Action: Correct prior to next routine inspection. Predefined Comment: All equipment must be maintained in good repair at all times. Repair all equipment to a state of good repair prior to next routine inspection.