JACK IN THE BOX #6826

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Observed in WIC container of grilled chicken with date marking 8/16-8/18. CDI - PIC voluntarily discarded container of grilled chicken which exceeded 7 days. 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 .

REPEAT 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies throughout BOH area. ORKIN services establishment monthly. Increase frequency of cleaning floor drain.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed in WIF open box of raw burger patties covered in frost and ice build up from above shelving. WIF has heavy ice and frost build up throughout WIF. CDI- PIC voluntarily discarded box of burger patties. Work order is in place for repairs to WIF.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees handleing food without any form of hair restraint. CDI - PIC gave out hats.

REPEAT 4-501.11 Maintain equipment in good repair. Observed two different reach in refrigeration units and two grill cold drawers. All units were empty and not being used. 4-501.11 Maintain equipment in good repair. Observed heavy ice and frost build up throughout WIF. PIC - work order already placed.

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 floors throughout kitchen slippery and not properly cleaned throughout. Observed walls near fryers with food splash and build up. Increase frequency of cleaning around hard to reach areas. 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 damaged floors tiles throughout kitchen on some areas pooling water. PIC will place work orders to have floor tiles installed. 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 ceiling tiles damaged from possible water damage throughout kitchen mainly near 3-comp-sink. PIC has placed work order to have new ceiling tiles installed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed liquid eggs and sliced ham holding above 41F in low boy. Both items had been placed in unit that day and had been used for breakfast service. CDI - PIC placed both items in an ice bath under refrigeration and EHS observed both under 41F before conclusion of 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed some flying pests near the 3 comp sink. Increase pest control measures.

4-501.11 Maintain equipment in good repair. Observed 2 different reach in refrigeration units, 2 bun warmers, grill drawer (right hand side) and 1 fryer that were not operational during inspection. Facility did not have them filled with food and were not using any of the equipment due to repairs needed. Work orders have been placed. PIC stated there is 1 maintenance worker for the entire region currently. Observed rusty shelving used to store clean dishes. Observed frost build up on fans in WIF. Repair or Replace. 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 gaskets throughout facility in need of cleaning. Increase cleaning frequency.

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed debris and several cardboard boxes covering the ground in the dumpster area. Keep all waste stored in receptacles.

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 vent over clean dish storage and 3 comp sink with black build up. Clean or replace.

2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P Observed employee use cell phone and continue to handle food for service and another employee handle raw burgers and put n new gloves to make a sandwich without washing hands. CDI hands washed.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed interior of ice machine with black build up near ice chute. Repeat.

3-501.19 (C ) (3) Follow written procedures for cold foods held using Time as a Public Health Control (TPHC) for 6 hours. Food shall be marked with start and discard time. -Pf Observed pan of letttuce on time since 7am and not time stamp placed on container. Facility had written procedures and but not following them. CDI lettuce discarded nad new batch labeled.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed no hair restraints worn during active food prep.

4-501.11 Maintain equipment in good repair. Observed 3 different reach in refrigeration units that were not operational during inspection. Facility did not have them filled with food due to repairs needed.

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 shelving, pans, prep surfaces and other areas with soiled build up that needs to be cleaned. Repeat.

4-602.12 (A) The Food Contact surfaces of cooking and baking equipment shall be cleaned at least every 24 hours. Observed food debris in microwaves near serving line that have not been cleaned in over 24 hours. PIC will have them cleaned soon. 4-602.11(E)(4) Equipment such as ice bins shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. Clean buildup from top interior of ice machine across from walk-in cooler. PIC will have it cleaned soon. REPEAT (full points).

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 container of sliced tomatoes cooling in walk-in cooler tightly closed. CDI- container was vented to allow for proper cooling. 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 .

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf. Observed two cans of food product that were dented, stored with other cans in walk-in cooler. CDI- cans were separated in space for dented cans. REPEAT (half points due to no points taken at last inspection).

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed box of single-service cups store on floor in back storage area. CDI- box was placed on shelf. -zero-

4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf. Observed four containers that were pitted and cracked, stored on shelf near 3-comp sink. VR- facility has up to ten days to discard and replace containers. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Replaced damaged cutting board at prep station in kitchen area (deep grooves). 4-501.11 Maintain equipment in good repair. Properly adjust lowboy cooler door to allow for proper closing. Lowboy cooler is located under hot-holding unit in kitchen area.

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. Clean grease buildup from exterior of grill, hood system, and containers in kitchen area. Clean Splash from exterior of hot-holding units, prep coolers, and shelving in kitchen area. REPEAT (full points).

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed bags of trash stored on exterior of garbage dumpster. REPEAT (full points). 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed open lid of garbage dumpster.

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. Clean floors in corners and under equipment in kitchen area. Clean splash from walls in kitchen area and dish area. Clean dust from ceiling tiles and a/c vent screens throughout the kitchen area. REPEAT (full 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. Repair damaged area of wall near grill and hand sink in kitchen area. Replaced damages ceiling tiles in kitchen area.

4-602.12 (A) The Food Contact surfaces of cooking and baking equipment shall be cleaned at least every 24 hours. Observed interior of. Microwaves that have not been cleaned within 24 hours. PIC will clean interiors soon. REPEAT (full points).

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed two flies in facility today. -zero-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observe box of food product on floor of walk-in freezer. CDI- box was placed on the shelf. -zero-

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

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 one stack of single-service containers that were not inverted. CDI- trays were inverted. -zero-

4-501.110. Maintain the wash solution temperature in mechanical warewashing equipment used to sanitize in accordance with the NC Food Code.- Pf. Observed wash solution at 3-comp sink during cleaning was 94 F (shall be at least 110 F). CDI- wash solution was increased to 115 F.

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. Clean exterior of containers, refrigeration units, grill, fryers, and shelving in kitchen area. Clean exterior of ice machine. REPEAT (full points).

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed large amounts of trash and trash bags surrounding dumpster. Dumpster doors are locked, but accumulation needs to be contained.

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. Repair damages ares of wall between fryers and hand sink. Replace damages ceiling tiles in kitchen area. 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. Clean floors in corners and under equipment in kitchen area. Clean splash and dust from walls behind prep stations. Clean dust from ceiling in kitchen area. REPEAT (full points).

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No one working in facility has taken or passed an ANSI accredited test. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Container of chicken breast were thawing in hand sink across from 3-comp sink. CDI- Container was taken to walk-in cooler. REPEAT (full points).

4-602.11(E)(4) Equipment such as ice bins shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. Observed buildup on top interior of ice machine in kitchen area. PIC will clean it soon. REPEAT (full 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 food debris in interior cavity of microwave. REPEAT (Full points).

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf. Observed two bags of chicken breast that were thawing in container on Hand sink. PIC stated that chicken was brought out of the freezer at 5 am. Chicken temperature was now 60 F. CDI- chicken was placed in walk-in cooler.

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. Clean exterior of grill, fryers, refrigeration units, and shelving in kitchen area. REPEAT (full 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. Replace damage floor tiles near drive thru area. Replace torn ceiling tiles in ceiling in kitchen area. REPEAT (full points). 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. Clean floors in corners and under equipment in kitchen area. Clean splash from walls behind prep units in kitchen area. Clean splash and stains from ceiling tiles in kitchen area. REPEAT (full points).

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P. Observed salsa cup with mold stored in RI by the front counter that was prepped 8/24. CDI-PIC voluntarily discarded. -0

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 microwave with heavy build up along all sides of the interior. 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed pink build up on the bottom of the guard inside the ice machine. Repeat -3

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed lettuce, RTE chicken, and other TCS items without a date label in the WIC. CDI-PIC added missing labels. 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 . 3-501.18 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 prepped salads prepared 9/13 that were in the WIC and salsa prepared 8/24 in the RI by the front counter that had not been discarded. CDI-PIC discarded both items. -1.5 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 .

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf. Observed prep table held on TPHC that did not have placement and discard times for TPHC items. CDI-PIC used timers to indicate start/end times -1.5

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping clothes in 50 ppm sanitizer solution. -0

4-501.11 Maintain equipment in good repair. Observed reach in below prep top that had an ambient temperature of 50F. No food was stored in reach in, but will be fixed per PIC. Repeat -1

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 along the side grill top, fryers, and pooling water in reach in below the grill top. Repeat -1.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster doors open. Repeat -1

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 residue and build up on floors behind and underneath cooking equipment and build up on the ceiling tiles throughout the kitchen. Repeat -1

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety. PIC has not taken or passed an ANSI accredited test. Facility is still in the transitional permit process. -zero-

4-602.12 (A) The Food Contact surfaces of cooking and baking equipment shall be cleaned at least every 24 hours. Observed interior of microwave with debris and splash. PIC stated that it was not cleaned in the last 24 hours. 4-602.11(E)(4) Equipment such as ice bins shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. Clean buildup from top interior corners of ice machine. REPEAT (full points)

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed bracelets and watch on the wrist of food employee while cooking. CDI- food employee removed items. REPEAT (full points).

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed stacks of containers that were stacked wet near 3-comp sink. CDI- containers were separated and allowed to air dry. REPEAT (full points).

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 one stack of single-service trays that were not inverted. CDI- stack of trays were inverted.

4-501.11 Maintain equipment in good repair. Replace torn gaskets on reach-in near drive-thru and front counter. REPEAT (full 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. Clean exterior of grill, fryers, and shelving in kitchen area. Clean debris shelving in walk-in cooler Clean dust and grease from hood system in kitchen area. REPEAT (full points).

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster doors were open at time of inspection. CDI- dumpster doors were open. REPEAT (half points due to severity).

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. Clean splash from walls behind grill and hand sinks area. Clean dust from a/c vents in ceiling of kitchen. 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. Repair floor boards behind drink station in drive-thru area.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety. No one at facility has passed an ANSI accredited test. Facility has 180 days from time of permit to do so.

2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P Observed employee change task and not wash hands before preparing food. CDI- education was performed with employees.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed a ladder blocking hand sink at 3-comp sink. Observed utensil in hand sink in kitchen area. CDI- ladder was removed, utensil was removed.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P. Observed mold on containers of shredded cheese, melted cheese, and bacon in walk-in cooler. CDI- container of items were denatured and discarded into trash.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety 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 . Observed sticker residue on exterior of stacked containers in clean area by 3-comp sink. CDI- containers were placed at 3-comp sink to be cleaned. 4-602.11(E)(4) Equipment such as ice bins shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. Clean mold and mildew from top interior and corners of ice machine.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 . Observed sliced lettuce, shredded cheese and sliced tomatoes that were stored in cooler near grill above 41 F. Thermometer of cooler was 50 F. CDI- items were denatured and discarded into trash.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed numerous gnats near 3-comp sink and kitchen area. Facility will contact pest control for treatment.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee not wearing hair restraints while preparing food. CDI- employee put on hair restraint.

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed boxed of single-service items store on the floor in back storage room. CDI- items were placed on the shelf. 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 trays that were not inverted. CDI- trays were inverted.

4-501.11 Maintain equipment in good repair. Make repairs to cooling unit near grill area. Thermometer reading of cooler was 50 F.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. Facility could not provide quat test strips at time of inspection. VR- facility has up to ten days to provided test strips.

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. Clean debris from shelving in walk-in cooler. Clean exterior of fryers, grills, and refrigeration units in kitchen area.

5-501.16 (C )Provide waste bins in required areas including at handwash sinks. Waste bin was not provided at Hand sink in kitchen area. CDI- employee provided a waste bin.

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. Clean floors in corners and under equipment in kitchen area. Clean splash from walls behind prep stations. Clean dust from a/c vents in ceiling of kitchen area.