Jack In The Box 7131, 2145 Nw Town Center Dr., Hillsboro, OR 97006 - inspection findings and violations
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Inspection findings | Inspection date | Type | Score |
|---|
- Rule Violation and Requirement: VIOLATION OF SECTION 4-601.11(A) *PRIORITY FOUNDATION* Food-contact surfaces are not clean, specifically:
The prep area is soiled with old lettuce where clean dishes are stored. Keep this area clean so as not to contaminate the clean dishes.
- Rule Violation and Requirement: VIOLATION OF SECTION 4-602.11(E) Surfaces of utensils and equipment contacting food that is not potentially hazardous is not cleaned as necessary, specifically:
Ice machine shield is soiled with yellow residue. Clean shield daily.
- Rule Violation and Requirement: VIOLATION OF SECTION 4-101.19 Nonfood-contact surfaces subject to splash or spillage are not properly constructed, specifically:
Cardboard is used as a surface in the cook area. Do not use cardboard in this manner. It is not cleanable and attracts pests.
- Information: Cold Food Temperatures. Temperature of 41°F(5°C) or colder is required. Based on thermometer accuracy, two degrees F or one degree C tolerance is given.
All refrigeration holding food at 33-41 F
- Information: Hot Food Temperatures 135°F or (59°C) or warmer required. Two degrees, 2°F (1°C), of tolerance is given based on thermometer accuracy.
Hot drawers- 150-172 F Rice warmer- 174 F Foods properly time marked
- Information: Dishwashing Methods:
Wet wiping cloth solution 200 ppm quat 3 compartment sink with 200 ppm quat Handwashing sinks stocked
- Information: Your restaurant has received a score of 70 or more and is posted with a public notice stating that the restaurant 'Complied with the ACCEPTABLE SANITATION STANDARDS.'
|
03/07/2016 | Semi Annual Food | 97 |
- Rule Violation and Requirement: VIOLATION OF SECTION 4-101.19 Nonfood-contact surfaces subject to splash or spillage are not properly constructed, specifically:
Cardboard is used as a surface below the cooking equipment. Do not use cardboard as a surface. You may use foil or plastic wrap and change it daily.
- Rule Violation and Requirement: VIOLATION OF SECTION 4-501.14 Warewashing machines, sinks used for warewashing, food preparation or wiping cloth laundering, or drainboards are not cleaned at an appropriate frequency, specifically:
The rinse hose nozzle for the dishwashing sink is soiled. Keep clean.
- Rule Violation and Requirement: VIOLATION OF SECTION 5-205.15(B) The plumbing system is not maintained in good repair, specifically:
There are leaks from the pipes for the 3 compartment sink and the customer self-serve soda machine. Repair.
- Information: Cold Food Temperatures. Temperature of 41°F(5°C) or colder is required. Based on thermometer accuracy, two degrees F or one degree C tolerance is given.
All refrigeration holding food at 37-42 F Some foods appropriately time marked
- Information: Hot Food Temperatures 135°F or (59°C) or warmer required. Two degrees, 2°F (1°C), of tolerance is given based on thermometer accuracy.
Hot drawers- 150-180 F Rice warmer-170 F
- Information: Dishwashing Methods:
Wet wiping cloth solution 200 ppm quat 3 compartment sink with 200 ppm quat Handwashing sinks stocked
- Information: Your restaurant has received a score of 70 or more and is posted with a public notice stating that the restaurant 'Complied with the ACCEPTABLE SANITATION STANDARDS.'
|
10/23/2015 | Semi Annual Food | 100 |
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