- Rule Violation and Requirement: VIOLATION OF SECTION 4-601.11(A) *PRIORITY FOUNDATION* Food-contact surfaces are not clean, specifically:
1) The inside of the microwaves above the food prep station have an accumulation old food debris and grease. 2) The shelving units of the walk-in cooler has a black mildew substance accumulated on them. 3) The bottom portions of the food racks of the walk-in cooler are rusted away and show cracked paint. CORRECTION: All uncleaned equipment food contact surfaces were cleaned during time of inspection. Please increase cleaning frequency of all equipment throughout facility.
- Rule Violation and Requirement: VIOLATION OF SECTION 4-602.13 Nonfood-contact surfaces are not cleaned at an adequate frequency, specifically:
1) The fan guard and fan of the cooler portion of the cooler/freezer combo refrigeration unit next to the bun warmer accumulated with a mildew substance. 2) The fan guard, ceiling, and walls of the walk-in cooler are accumulated with a black mildew substance. 3) The outside of the microwaves above the food prep station has accumulated old food debris and grease. Please increase cleaning of all nonfood-contact surfaces.
- Rule Violation and Requirement: VIOLATION OF SECTION 5-202.13 *PRIORITY* An air gap is not provided between the water supply inlet and the flood level rim of the plumbing fixture or equipment, specifically:
Observed the hanging spray hose above the 3 compartment sink hanging far below the flood rim level of the 3 sinks. There was no air gap provided between the spray hose and the plumbing fixture. CORRECTION: Operator immediately fastened the hanging hose to the wall via zip ties and the hose was properly hanging to allow an air gap between the hose and the flood level rim of the 3 compartment sinks.
- 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.
Ice-cream machine: Top hopper mix at 33°F. 2-door small display cooler at drive-thru: Ambient air 37°F. Prep-line cooler at prep-area: Tomatoes 40°F. Back cooler/freezer combo: Topside freezer-All food items frozen, bottom cooler- Lettuce 39°F. Walk-in cooler: Eggs at 40°F. Walk-in freezer: All food items frozen.
- 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 holding unit above food assembly prep-area: Beef patty at 155°F.
- Information: Dishwashing Methods:
3 compartment sink available with 300 ppm quaternary ammonium. Sanitizer bucket at front of store with 300 ppm quat. Test strips and thermometers available.
- Information: *PRIORITY AND PRIORITY FOUNDATION ITEMS CORRECTED* All priority and priority foundation violations have been corrected during inspection. Please monitor to ensure that this level of food safety is maintained.
- 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.'
- Information: Notes/Recommendations:
The cooling unit below the microwaves at food prep-area appears to be holding Jalapenos, pickles, and onions at 42-44°F. It is recommended that this cooling unit be serviced to ensure maximum performance and working within manufacture's recommendation.
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11/25/2015 | Semi Annual Food | 92 |
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