JACK IN THE BOX

Clean-up of Vomiting and Diarrheal Events

2-501.11 Clean-up of Vomiting and Diarrheal Events. A FOOD ESTABLISHMENT shall have procedures for EMPLOYEES to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the FOOD ESTABLISHMENT. The procedures shall address the specific actions EMPLOYEES must take to minimize the spread of contamination and the exposure of EMPLOYEES, consumers, FOOD, and surfaces to vomitus or fecal matter. Did not observe a vomit and fecal clean-up kit during the time of inspection the Person In Charge (PIC) stated that they do have a clean-up kit with the appropriate personal protective equipment (PPE), but was able to find the kit during the time of inspection. The PIC was able to provide the sanitizer that they use to clean up vomit and fecal accidents, which was approved for use against Norovirus.

Employee Health

Proper cold holding temperatures

3-501.16 (A) Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under §3-501.19, and except as specified under (B) and in (C ) of this section, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be maintained: (2) At 5ºC (41ºF) or less. Several food items (i.e., chopped lettuce, chicken patties) in this reach-in refrigerator were temping above the required 41F. The PIC stated that they had just brought these food times from a different store about half and hour ago.

Time Temperature Control for Safety Food (TCS Food)

Food and non-food-contact surfaces cleanable, properly designed, constructed and used

4-501.11 (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2. Observed the reach-in refrigerator near the fryers (top unit) to not be cooling at 41F or below. Using the min/max thermometer, the refrigerator unit reached a temperature of 54F.

Utensils, Equipment and Vending

Food and non-food-contact surfaces cleanable, properly designed, constructed and used

4-501.12 Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED, or discarded if they are not capable of being resurfaced. Observed cutting boards to be heavily scored. This facility has received a repeat violation of a Good Retail Practice item. Four violations of the same Good Retail Practice (GRP) within 6 routine or follow up inspections, may result in a probationary status due to a pattern of non compliance as outlined in PCC 8.08.060(B)(2).

Utensils, Equipment and Vending

Toilet facilities: properly constructed, supplied, clean

5-501.17 A toilet room used by females shall be provided with a covered receptacle for sanitary napkins. WOMEN'S RESTROOM Observed the waste receptacle to be uncovered. This facility has received a repeat violation of a Good Retail Practice item. Four violations of the same Good Retail Practice (GRP) within 6 routine or follow up inspections, may result in a probationary status due to a pattern of non compliance as outlined in PCC 8.08.060(B)(2).

Physical Facilities