Jack in the Box

Inspector notes: Observed covered pans of recently cut and cooling lettuce. PIC tilted the lids to allow for airflow and for the lettuce to cool to 41F within 4 hours. While cooling, TCS foods should be loosely covered, or uncovered if protected from overhead contamination, during the cooling period to facilitate heat transfer from the surface of the food

Inspector notes: Observed cooked curly fries and regular cooked fries hot holding in the hot holding equipment near the front counter, with internal temperatures of 98-126F, probe thermometer, verified by PIC. PIC discarded the fries, see embargo form. Discussed monitoring the temperature for 135F or more or discarding fries that are not immediately served. Maintaining cooked TCS foods at 135F or more during hot holding is required to prevent the growth of pathogens

Inspector notes: Observed several plastic pans with food debris (lettuce, tomato) on the inside surfaces, stored as clean on the rack across from the 3-compartment sink. PIC placed the soiled pans into the wash sink to be rewashed and sanitized. Equipment food contact surfaces and utensils shall be clean to sight and touch. Discussed the hazards of TCS foods left on equipment that is stored at room temperature. Many foodborne illness pathogens grow rapidly in the danger zone (41-135F). TCS food debris remaining on clean equipment is a potential source of contamination for foods that come into contact with the equipment

Inspector notes: Observed a direct connection from mop sink faucet to a chemical dispenser. Water supply turned on at time of inspection. Faucet has approved AVB installed, which has been under pressure whenever water supply is on. PIC turned water off and removed the hose connected to the chemical dispensers. Chemical dispensers and other equipment are required to have a separate, dedicated water supply line. A single hose bib is available in the mop sink and can be used to supply the dispenser. Emailed the chemical dispenser and y-valve handout