JACK IN THE BOX #6804

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed pre-cooked chicken strips cold holding at 43 in reach in cooler. Employee leaves reach in cooler door open during food preparation at fryer. Ambient temperatures in reach in cooler were fluctuating between 41F and 49F due to cooler door being left open. CDI - Employee was advised to leave door closed when not in use. All TCS foods cooled to 41F. -0 points- For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed unlabeled oils and squeeze bottles stored on prep line. -REPEAT- -1 point-

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees preparing food without wearing a hair restraint. -0 points-

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed food splash, debris, and residues on inner surfaces of cold holding equipment, on shelving, in cooler gaskets, and under hot holding equipment. Recommend higher frequency and more thorough cleaning. -REPEAT- -1 point-

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed dust and debris on vents in kitchen area. Observed food debris and residues on flooring under cooking equipment, prep tables, and cold holding units. Recommend higher frequency and more thorough cleaning. -REPEAT- -1 point-

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM in establishment during inspection. A CFPM arrived after inspection was completed. -1 point- For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed cooked chicken breast fillets stored in walk in cooler without covering or wrapping. -0 points-

4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. Observed heavy food build up and splash on inner cavities and doors seals of microwave in kitchen. Recommend higher frequency and more thorough cleaning. -0 points-

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed squeeze bottles without labels. -0 points-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruits flies in establishment around thee compartment sink, mop storage area, and can wash. Control insects to prevent infestation. -REPEAT- -2 POINTS-

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee preparing food while wearing a wrist watch. -0 points-

4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed cardboard in walk in cooler, on top of fryer, on top of grill, and on shelving in establishment. Cardboard was being used as a utensil holder on grill and fryer while making contact with utensil food contact surfaces. Discard all cardboard and/or replace with something non-absorbent, smooth, and easily cleanable. -REPEAT- -0.5 points-

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed food splash, debris, and residues on inner surfaces of cold holding equipment, on shelving, in cooler gaskets, and under hot holding equipment. Recommend higher frequency and more thorough cleaning. -REPEAT- -0.5 points-

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed metallic paint chipping and peeling away from walk in cooler and walk in freezer. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed heavy food splash, debris, and residues on floors bellowing prep tables, under fryers, and under holding equipment. Recommend higher frequency and more thorough cleaning. 6-501.16 Store mops for air drying after use. Observed mops being stored in mop buckets. Store mops in a manner that facilitates air drying. -REPEAT- -1 point-

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P. Observed spray bottle of degreaser stored on prep table across from 3-comp. CDI- PIC removed item from area.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed small flying insects throughout facility. PIC stated pest control comes monthly but have not come this month. *REPEAT*

4-101.11 (A) - (E ) Food contact surfaces shall be (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed blade of can opener used in facility heavily corroded due to use overtime.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed areas under racks in WIF with debris accumulation, inside of microwave above flip top with food debris accumulation, and bottom of RIF with food debris accumulation.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed dumpster without drain plug. *REPEAT*

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed food and liquid debris/residue under and behind equipment in food prep area and throughout facility. Observed black buildup on vents on ceiling throughout facility. EHS discussed increase in cleaning frequency with PIC. *REPEAT* 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed tile baseboards between WIC and WIF cracked in need of repair.

*REPEAT* 2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P- *Observed - PIC wash hands and turn off faucet without using a barrier. *CDI - PIC rewashed hands explaining proper handwashing procedures to EHS without instruction to do so. NOTE: Points deducted remain the same due to PIC immediately realizing mistake and rewashing hands properly, EHS also observed proper handwashing from other employees. For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M .

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P- *Observed - 4 plastics containers of sliced tomatoes above 41F at 11:50 am, Tomatoes were prepped at 7:50 am placing them past the 4 hour cooling parameter. *CDI - PIC voluntarily discarded sliced tomatoes. For more information, please visit: www.meckncgov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf- *Observed - 4 containers of Sliced tomatoes in WIC stacked in plastic containers with tight fitting lids cooling with a recorded temperature above 41F after 4 hour parameter had completed. *CDI - PIC voluntarily discarded items. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

6-501.111 Keep the premises free of insects, rodents, and other pests. *Observed - small flying pests near dish area.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. *Observed - Dumpster without drain plugs.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. *Observed - Debris build up in hard to reach areas throughout facility. Extra focus should be placed on these areas during cleaning procedures.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC has CFPM certification but didn’t have at facility to show to EHS. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed employee drinks stored above food.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee go into WIC with gloved hands. Started to grab a fillet with the same gloved hands use to open WIC..CDI..EHS had employee remove gloves and wash hands before cooking.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed pans and containers with food Debris..CDI..PIC moves items to 3 comp sink to w/r/s/. REPEAT Didn’t escalate points. It was only a few items 4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. Observed inside of both microwaves with food debris inside. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . CDI

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed Cheese, Chicken tenders and chicken patty are above 41F see temp chart. PIC states food has to be weighed before discarded and the discard has to be done by GM. GM was not present , food was removed from tall RIC and set on back prep table. PIC wrote discard on containers. EHS took pictures of the items For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed chopped lettuce with discard date on 1/24/24. PIC ensures lettuce was prepped this morning with other veggies. CDI..PIC put the correct date ( today’s date) on container, For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed several squeeze bottles without labels.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils.. Observed food employee’s without hair restraints.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in use wiping cloths read 50ppm. Per manufacture should read 200-400 ppm. CDI..PIC remade sanitizer to read 400ppm.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed hood system above grill collecting grease and in need of cleaning.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed PIC unable to locate employee health policy. CDI: EHS provided paper copy of employee health policy to PIC. For more information on employee health policy, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed tomato slicer soiled with food debris and stored as clean. PIC stated that item was cleaned after use also. REPEAT. CDI: PIC placed tomato slicer at 3-comp sink to be W/R/S.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed hood system above grill collecting grease and in need of cleaning.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at men’s restroom hand sink. CDI: PIC provided soap.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several plastic insert pans soiled with stickers/sticker residue. CDI: PIC sent to be re-W/R/S.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Observed shredded lettuce cooling in 2-door reach-in cooler next to fryers at a rate too slow to meet cooling parameters. Food employee stated product prepared @9am. CDI: Education provided and product moved to walk-in cooler for rapid cooling.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed shredded lettuce cooling in 2-door reach-in cooler next to fryers. Unit designed for cold holding, not cooling. Food employee stated product prepared @9am. CDI: Education provided and product moved to walk-in cooler for rapid cooling.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at both kitchen hand sinks. CDI: Food employee provided paper towels.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods. -Pf Observed no working thin probe thermometer- batteries dead. EHS will return within 10 days to verify facility obtained working thin probe thermometers. VERIFICATION REQUIRED.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed black buildup on walk-in cooler door gaskets.