Jack in the Box

Inspector notes: About 8 containers of cut lettuce in walk-in found with internal temperatures of 44-48*F. The lettuce was prepped at 8:49 AM and placed into the plastic containers and then stacked with their lids on in the walk-in for cooling. PIC moved the lettuce to the freezer for rapid cooling and was cooled to 38*F at 12:00 PM. Please ensure best cooling methods are employed when cooling TCS food items. to minimize their time in the temperature "danger-zone". ***2nd consecutive violation***

Inspector notes: Lettuce portioned into containers around 8:00 AM today was found cooling in the walk-in inside of multiple containers that were covered and stacked on each other. The internal temperature of lettuce was still 56*F. Discussed best cooling methods with PIC to allow airflow into containers and minimize time in the "danger-zone". PIC will monitor and rearrange the containers as needed to ensure best cooling methods

Inspector notes: Cutting boards at sandwich make-station observed being used as food contact surfaces during assembly of sandwiches. Cut lettuce, sliced tomato, and bread of sandwiches were all observed being in direct contact with the cutting board during the inspection. PIC stated the cutting boards are cleaned every shift-change which is about 8 hours apart. PIC stated the cutting boards had not been cleaned since around 6:00 or 8:00 AM this morning. Inspector discussed using sandwich wrappers as plates to make the sandwiches on instead of having the sandwiches contact the cutting board. PIC instructed employee to use the wrappers and sandwich boxes as a plate or placeholder to make the sandwich on. If cutting boards are to be used as a food contact surface, the cutting boards must be washed, rinsed, and sanitized every 4 hours or less

Inspector notes: Containers of cut lettuce in walk-in observed stacked and covered. The lettuce had an internal temperature of 56*F and a preparation time of 2:00 PM. Discussed best cooling practices with PIC. TCS food items in the cooling process should be stored on the top shelf with the lids/covers removed or slightly ajar to allow airflow into the container and minimize the time spent in the temperature "danger-zone"