JACK IN THE BOX #6850

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 one container of shredded lettuce and 3 containers of cut lettuce above 41F after cooling more than 4 hours. CDI: PIC voluntarily discarded items. 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 containers of shredded and cut lettuce cooling in containers covered with lids inside walk in cooler. CDI: EHS and PIC discussed cooling methods. 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 .

4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. Observed plastic containers wet stacked.

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 minor food debris in bottom of reach in freezer and on sides of freezer. Observed greasy residue on refrigeration door handles. Clean as needed.

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 low grout lines in flooring throughout kitchen.

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed employee put on gloves without washing her hands. 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee handle her cell phone and proceed to handle food without washing her hands. CDI: employees stoppped and washed their hands.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer in the 3 comp sink at 0ppm Quat. CDI PIC emptied compartment and filled with 200ppm QUat. Employee was instructed to rear wash dishes she did this morning. 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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed all tcs foods in the prep top above 41F. See temperature chart. Label indicated that they were put out 2 hours ago. CDI PIC put items in the WIC and cooled down to 41F during inspection. 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 .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. 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 without a head covering on. Also observed employee preparing food with jewelry on her hands and arm. CDI Employee put on a had covering and removed her jewelry.

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 grout worn away in between floor tiles in several areas throughout the kitchen. Also observed missing baseboards along walk near WIC and WIF. REPEAT

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee cell phone being stored above prep table. CDI: Employee removed cell phone. REPEAT

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employee crack raw shell eggs with gloved hands and attempt to handle ready to eat foods with same gloved hands. CDI: Employee discarded soiled gloves, washed hands and donned new gloves before returning to handle ready to eat foods.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . 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 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 . Observed a container of cooked chicken being held in prep reach in cooler without a date mark. CDI: Employee date marked container of chicken. REPEAT.

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 working bottles of condiments and sauces unlabeled being stored on prep counter. Label all working containers of food. REPEAT.

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed two stacks of single use to go containers being stored on prep shelf outside of their original packaging right side up. CDI: PIC inverted to go containers.

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 grout worn away in between floor tiles in several areas throughout the kitchen. Replace missing grout in between floor tiles.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee cell phone being stored on prep counter. CDI: Employee removed cell phone.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed no written procedures available for responding to vomiting or diarrheal events. CDI: EHS provided a copy.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed a container of sliced tomatoes in prep flip top cooler missing a date mark. CDI: PIC voluntarily discarded tomatoes. REPEAT.

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 a working container of cookie crumbles on prep counter without a label. Label all working containers of food.

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 build up on shelves used for storing clean equipment. Clean as needed. 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 build up on flooring underneath clean storage shelves. Clean as needed.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation A certified food protection manager was not onsite during time of inspection. A CFPM shall be onsite during all hours of operation.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed empty paper towel dispensers at hand sink next to ice cream machine and hand sink near 3 compartment sink. CDI: PIC was out of roll paper towels to stock dispensers and placed napkins at hand sink. REPEAT.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 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 . Observed an open carton of pasteurized scrambled egg mix being stored in RIC without a date mark. CDI: PIC date marked item as she stated it was opened yesterday.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed a bucket of sanitizer being stored on prep counter above an open bag of burger buns. CDI: PIC removed sanitizer bucket from prep counter. REPEAT.

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed two stacks of single service to go containers being stored on shelf above hot holding station right side up outside of their original packaging. CDI: PIC inverted containers.

4-501.11 Maintain equipment in good repair. Observed grill drawer coolers not operational. Repair or replace grill drawers. REPEAT.

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 build up of grease on top of and outside of grill drawers below grill. Clean as needed. REPEAT.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed paper towel dispenser in female restroom without paper towels. CDI - PIC delegated replacement of depleted paper towels. Note: EHS observed some signs of handsink improper use (minor food soil in grill side handsink, etc.) EHS observed no improper handsink use at time of inspection. Handsinks shall only be utilized for handwashing.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed one (1) box of unwashed cherry tomatoes with minor molding stored above ready to eat food in WIC. Per conversation with food employee, tomatoes were used in a food item that was not currently being served in the establishment (salads) CDI - Employee voluntarily disposed of contaminated food item.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed minor black residue on the recessed internal ice chutes of ice machine. Clean internal components frequently enough to prevent residue accumulation.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed grill standing RIC with fluctuating ambient air temperature between 43F and 47F. EHS observed some TCS food items (cut tomatoes, breakfast tacos) maintaining temperatures of 41F and below. Two (2) TCS food items (recently opened Swiss cheese slices, breakfast ham dated 10/05) not maintaining cold holding temperature. CDI - PIC rotated recently prepared or placed foods (breakfast tacos checked by EHS, pasteurized shell eggs, tomatoes) in working coolers. All out of temperature foods which had been placed more than 4 hours prior were voluntarily discarded. A verification will occur no later than 10/12/2023. Per conversation with PIC, a work order is currently out for cooler maintenance. Note: No escalation in point deduction due to some improvement from previous inspection. Previously non functioning cold holding equipment was observed as properly functioning at time of inspection. Fewer TCS food items were observed as out of temperature within newly non functioning equipment. For more information, please visit: http://meck.co/FoodSafety 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 .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed one (1) open bottle of floor cleaner stored above soda syrup boxes at corner storage shelving. CDI - EHS rotated cleaner to floor adjacent to shelving.

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 multiple squeeze bottles unlabeled at grill area and WIC. Label all working containers. EHS and PIC discussed labeling options, including station labels and storing working containers in labeled bins.

4-501.11 Maintain equipment in good repair. - Observed two (2) out of service pieces cold holding drawers underneath grill and grill standing RIC. Repair or replace units.

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 residue inside register RIC and on the side of fryer. Increase cleaning frequency to prevent accumulation.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster door open at time of inspection. CDI - Door was closed prior to returning to interior premises.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. - PIC did not have certification. CDI by instruction. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafetya

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed prep unit on make line with ambient air temperature of 60 degrees F and maintaining lettuce and cut Tomatoe between 60 and 61 degrees F from overnight. CDI, foods voluntarily discarded. Work order to be placed and visit needed to ensure long term compliance and calibration of flip top prep cooler. For more information, please visit: http://meck.co/FoodSafety 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 chicken filet with discard date of 2/21 and label not changed according to PIC. Observed egg rolls and salads in walk in cooler not date marked that operator stated was prepared last night by new employee. CDI, items labeled and chicken filets voluntarily discarded. For more information, please visit: http://meck.co/FoodSafety 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 .

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed in-use knife wedged on soiled area of equipment.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. - Observed multiple containers of proteins uncovered in reach-in freezers. Maintain food covered while in storage.

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 multiple squeeze bottles unlabeled. Label all working containers.

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. - Observed single service sandwich containers stored outside of original protective package and not inverted. Invert boxes if removed from original protective packaging.

4-501.11 Maintain equipment in good repair. - Observed two broken refrigeration units (small prep unit and cooler drawers underneath grill). Repair or replace units. Also observed broken soap dispenser for hand sink near 3 compartment sink. Repair or replace soap dispenser.

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 residue inside multiple refrigeration units. Increase cleaning frequency to prevent accumulation.

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 floor and baseboard damage throughout facility. Repair or replace all broken tiles.