JACK IN THE BOX #6825

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed containers of grilled chicken strips, cut lettuce, and Swiss cheese to be in the cookline lowboy at temperatures of 44-49F. Items in the opentop are held using TPHC and were properly time stamped at the time of the inspection. PIC stated that staff leave the opentop open throughout lunch usually and stated that is why the lowboy is running warm. Ambient observed at 49F. PIC stated that the items have been in the lowboy since approx. 9am and were not sure how long the items have been out of temperature for. CDI - All out of temperature items voluntarily discarded. Ambient of the unit was observed at 41F and the lettuce moved up into the unit while the EHS was typing the report was able to hold/maintain 41F. EHS advised the staff to not keep the lid open during rushes or if they are going to do that they should not keep TCS foods in the lowboy portion as it causes temperature issues during that period. 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 2 shakers of cinnamon sugar and salt to be above the fryers and were not labeled as to their contents. CDI - PIC labeled shakers.

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 the racks of the WIC to have accumulations of food debris/grime.

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 the floors beneath equipment and in the hard to reach corners to have accumulations of food debris/packaging.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed facility without a certified food protection manager upon arrival. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed one chicken tender at 133F in hot drawer. CDI-Food handler voluntarily discarded item. 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 .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple wet stacks of plastic containers on shelf on the left side of 3 compartment sink. PIC separated containers to air dry. REPEAT. 4-903.11 (A) Store cleaned equipment, utensils, linens 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 one knife stored in metal storage grid causing knife to directly contact wall behind 3 compartment sink. PIC set aside knife to be rewashed.

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 WIF fan vent with minor ice build up on right side of unit. Ensure that ice does not form that can contact food in WIF, PIC stated that work order has been placed for WIF.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed empty paper towel dispenser at handwashing sink by drive thru window. CDI-PIC refilled dispenser. REPEAT.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed cheese sauce in cold drawer and sliced tomatoes and cut lettuce in lowboy under prep top above 41F (see temp chart). CDI-PIC voluntarily discarded cheese sauce and moved tomatoes and lettuce to WIC. EHS and PIC discussed storing less items in lowboy unit to ensure proper air circulation, cold drawer was installed this past Monday and appears to have slight opening when closed. Cold drawer had ambient temperature of 43F. VR within 3 days to check cold holding status of cold drawer. REPEAT. 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 .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple plastic containers wetstacked on storage rack left of 3 compartment sink. PIC separated containers for proper air drying.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager during inspection. PIC stated they are enrolled for classes and will obtain CFPM within 3 weeks. Repeat. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed men's restroom with empty paper towel dispenser. CDI-PIC refilled dispenser.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed several TCS items out of temperature in WIC (see temp chart) with ambient temperature of 45F. PIC stated that maintenance was completed for Freon leak on Saturday and showed temperature recordings of 38F from this morning. PIC called for maintenance and maintenance stated they will arrive tonight. PIC voluntarily discarded all out of temperature TCS foods. PIC agreed that facility will not prep any additional items or set items on time in prep unit until maintenance has completed and will work through food stored in RICs. Repeat. VR within 3 days to check status of WIC. 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 .

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed cardboard used to cover fryer that is not currently in use.

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 under fryers with heavy grease build up and air vents with moderate, dark build up above dry storage area. PIC stated that would be cleaned tonight. Repeat.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no ANSI-approved certified food protection manager. Repeat. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed grilled chicken breast and sliced ham above 41F. CDI-grilled chicken breast was prepared on 1/23 and was voluntarily discarded and sliced ham was moved to WIC to cool. PIC placed maintenance order for service repair. VR within 3 days to check cold holding status of cold drawers beneath grill. Repeat. 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 .

3-501.15 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 sliced swiss cheese, sliced and diced tomatoes, and cut lettuce cooling in lowboy unit of prep top with no rate of change for cooling with covered lids and teriyaki and fajita chicken kits cooling in cold drawers. CDI-PIC moved foods to WIC uncovered to cool. 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 .

4-502.11(A) Maintain utensils in good repair. Observed one scoop with melted rubber handle.

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 grease buildup on the sides of the fryer in between the fry station, grease buildup on the sides of the grill, and heavy grease buildup on the hood vents above the grill.

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 minor dust buildup in the air vents of the WIC and WIF.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. PIC had no CFPM ceritification For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no hand towels at 2 hand wash sinks. CDI PIC placed paper towles in dispenser.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed Grilled Chicken, Shredded american cheese, sliced american cheese, Swiss cheese with temps above 41, see temp chart. CDI PIC voluntarily discarded. REPEAT 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 Meatlover's set, Chicken Teriyaki boats, and Grilled Chicken all marked with discard date of 9/17/23 ( Sunday) today's date 09/18/23. PIC voluntarily discarded. 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 TPHC procedure are posted on the wall but are not being followed. Lettuce, Tomatoes and cheese should be discarded after 4 hours. These items are being held for 24hr time frame according to PIC and lables. PIC was not aware of TPHC

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 Cheese,lettuce, slice tomatoes cooling with lids and in tightly packed containers, CDI removed lids and separated food out into small portions to cool. 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 .

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. CDI PIC labled bottles. REPEAT

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY. Observed Quat sanitizer concentration in 3-compartment sink below 50 ppm. CDI - The sink was replenished with sanitizer concentrated at 200 ppm. Observed Quat sanitizer dispenser concentration between 0 ppm and 50 ppm. To remain in operation, the PIC and employees will manually mix sanitizer solution; 1 oz of sanitizer per 4 gallons of water (Concentration is approximately 200 PPM). VR is required in 3 days (2/19/2023).

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 breaded spicy chicken breast and original breaded chicken breast stored above 41F inside the RIC next to the sandwich prep unit. CDI - PIC stated that chicken was placed in RIC at 10AM for holding, chicken was moved to WIC for rapid cool and maintenance of 41F.

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 butter, oils and seasonings unlabeled near the grill area.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee cooking at the fry station with no hairnet.

4-601.11 (B) Food contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. 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 (grease/food debris) on cooking equipment. Observed food debris and accumulations on the shelving inside the WIC and dish racks. Observed build-up on the exterior of the ice machine.

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 excessive grease accumulations on the vent hood system above the fry station.

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 to go items stored on the floor at storage shelves.

4-601.11 (B) Food contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. 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 (grease/food debris) on cooking equipment. Pay attention to sides of equipment and around lowboy drawers.

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 hood filters, flooring under equipment, wall at dispenser of 3 comp sink all needing to be cleaned. Heavy grease and black residue build up.