JACKS FAMILY RESTUARANT #144 health score and inspection history

Clean interiors and door seals of microwaves at least every 24 hours.

3-501.17(A) Properly date mark all TCS food prepared in-house, when held for more than 24 hours, with the preparation date and date of discard—not to exceed 7 days including the date of preparation.//Salads prepared in house were found in RI cooler without dates and date or preparation could not be determined. COS PIC voluntarily discarded.

4-601.11(C) Keep nonfood contact surfaces of equipment (interiors of refrigeration units and cooking equipment, exteriors of equipment, storage shelves, etc.) free of an accumulation of dust, dirt, food residue, and other debris.//Clean exterior of all equipment in food prep area to remove grease and food debris. Clean fan vent covers in WI cooler to remove dust build up.

5-205.15(B) Repair condensate leak in refrigeration units.//Condensate leak in WI freezer.

6-501.111(C) Provide effective insect and rodent control to eliminate their presence on the premises.//Flies present throughout kitchen.

Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.//Clean floors throughout with special attention to areas underneath equipment to remove build up of grease, food residue, and trash.

Change the sanitizing solution for wiping cloths when visibly soiled.

Prevent the contact of food with non-food contact surfaces, or, with food contact surfaces that are not properly cleaned and sanitized. (ice bins, bev. nozzles or other equipment in continuous use)//Black residue found in nozzles of both soda fountains (drive through and lobby).

Allow utensils to air dry before stacking.//Wet stacking of clean pans on clean dish rack.

Remove dead or trapped birds, insects, rodents and other pests from control devices and premises at a frequency that prevents accumulation, decomposition or the attraction of pests.//Remove heavy build up of dead flies on fly tape throughout.

Clean equipment food contact surfaces and utensils to sight and touch. (choppers, slicers, mixers, utensils in storage)//Food residue on clean pans on dish rack.

Clean interiors and door seals of microwaves at least every 24 hours. 4-601.11(C) Keep nonfood contact surfaces of equipment (interiors of refrigeration units and cooking equipment, exteriors of equipment, storage shelves, etc.) free of an accumulation of dust, dirt, food residue, and other debris.//Clean interior of RI coolers and freezers. Clean front panel of milkshake mixer.

Clean the refuse storage area as often as necessary to maintain cleanliness.

(A)(2) Maintain TCS food at 41 F or below.//Cut lettuce and tomatoes on prep table at 55F. Pooled eggs at grill at 56F. COS PIC voluntarily discarded.

4-601.11(C) Keep nonfood contact surfaces of equipment (interiors of refrigeration units and cooking equipment, exteriors of equipment, storage shelves, etc.) free of an accumulation of dust, dirt, food residue, and other debris.//Clean exterior of all equipment to remove grime and grease.

Keep dumpster doors and lids closed.

6-501.111(C) Provide effective insect and rodent control to eliminate their presence on the premises.//Provide effective insect control to eliminate flies.

Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.//Clean floors throughout facility to remove trash and food debris.

4-501.11(B) Maintain components such as equipment doors, gaskets, etc., in good condition.//Repair or replace gaskets on door for WI freezer.

Clean air ducts and clean/change ventilation hood filters to prevent contamination by dust, dirt, etc.//Clean ventilation hood over fryers and flat tops to remove grease and dust build up