Proper/Adequate Handwashing Provided hot water for proper hand washing. Observed employee washing hand with cold water. Temperature below 100 degrees.
Water Supply - Approved Source/Sufficient Capacity/Hot and Cold Under Pressure "Maintain hot water temperature at hand wash sinks of 100 degrees and water temperature of 110 at three compartment sink. Observed water temperature below necessary guidelines, water temperature did not maintain the regulatory guideline temperature for each sink."
Good Repair """Do not use broken, cracked, chip, or melted damaged food contact surfaces. Observed cracked and melted food contact surfaces in cooking and storage area."""
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