JACKS FAMILY RESTAURANT #001 health score and inspection history

JCDH 2.2 Provide food safety training for all foodhandlers, within 21 days of hire, as required; keep documentation of current training for all employees readily available for inspection at all hours of operation./ Documentation of current food safety training for several of the employees on duty was not available.

Cease wearing jewelry on the arms and hands (other than a plain ring) while preparing food./ Foodhandler with wristwear.

ADPH 420-3-22-.08, 8-304.11 Post current permit in public view. Permit remains the property of JCDH./ Expired permit is displayed.

Store between-use utensils in a container of water at 135 F or above./ Ice cream scoops stored between-use in containers of water measuring 104F-117F.

Keep dumpster side door closed.

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./ Food residues, splatters, and particles on the undersides of the shelves over the sandwich make table and the steam table. Hot holding cabinet interior and the hot holding shelf cabinet are very dirty and greasy.

6-303.11(C) Provide at least 50 foot candles of light in food prep areas./ Blown bulbs in fixtures over the grill.

(A)(2) Maintain TCS food at 41 F or below./ Air temperature of the WI cooler reading 48F-50F. MGMT informed that the fans stopped operating <2 hours ago and repair service was ordered (no other corrective action was initiated). Upon advisement, the GM and staff relocated sizeable quantities of raw chicken and bacon, smoked sausage and country ham, buttermilk, bagged milk, half & half, liquid eggs, prepared mac & cheese, sliced cheese, cut lettuce, cabbage, and tomatoes, and prepared coleslaw measuring 46F to other, functioning refrigeration or freezer units to rechill. Cease storing TCS food in the WI cooler until holding food at proper temperature.

Provide water at a temperature of at least 100 F through a mixing valve or combination faucet at handwashing sinks./ Water temperature at the handsinks in the women's restroom measured maximum 97F, and maximum 87F in the men's room. The set points on the mixing valves installed on the water supply lines to the handsinks in the women's restroom were adjusted higher by the MGR to restore hot water supply to 110F>. Attempts to adjust the mixing valve set point higher on the men's restroom handsink were not successful.

Clean the dumpsters at a frequency necessary to prevent accumulation of soil or becoming attractants for pests.

4-601.11(C) Keep nonfood contact surfaces of equipment free of an accumulation of dust, dirt, food residue, and other debris./ Food splatters and particles on the underside of the shelf over the sandwich make table; dust build up on the utility cables over the sandwich make line facing the fryers.

JCDH 2.1 Provide a Certified Food Safety Manager, with card from JCDH, on the premises at all hours of operation when using on-site food safety training./ Register all Certified Food Safety Managers with JCDH and maintain the appropriate card in a readily accessible location.

3-501.16(A)(1) Maintain TCS food at 135 F or above./ Fried chicken filets holding on the hot shelves opposite the grill measuring 115F-125F were voluntarily discarded during the inspection.

(A)(2) Maintain TCS food at 41 F or below./ Air temperature of the small prep cooler opposite the grill reading 48F; numerous packages of sliced cheese and mac & cheese cuplets measuring 45F-51F were voluntarily discarded. Cease storing TCS food in this cooler until holding food at proper temperature.

Clean the exterior of the ice machine as often as necessary to prevent accumulation of residue.

Provide paper towels at each handwashing sink./ Supply of paper towels at the handsink in the warewashing area was replenished during the inspection.

Clean the refuse storage area as often as necessary to maintain cleanliness./ Spilled trash on the ground in the refuse enclosure.