JACKS FAMILY RESTAURANTS #321 health score and inspection history

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

Store single-service and single-use articles covered, inverted, or in the original protective package.// Paper boats stored on top of shelving at make line, not inverted or covered. COS- PIC inverted.

3-304.14. 4-501.114 Provide quaternary ammonia solution at concentration specified by manufacturer for storing cloths used to wipe counters and equipment.// Sanitizer solution in sanitizer buckets not concentrated enough. COS- sanitizer at pump was replaced and buckets of sanitizer were remade.

Clean equipment food contact surfaces and utensils to sight and touch. (choppers, slicers, mixers, utensils in storage)// Dicer in storage soiled with vegetable residue. COS- PIC moved dish for cleaning.

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).// Residue accumulation in ice bin near drive through window.

3-501.19(B)(4) Discard TCS food under time as a control that is in unmarked containers if the time that the food was removed from temperature control cannot otherwise be identified (ex: whiteboard, log book, timer) or the food is marked to exceed the 4-hour limit.// Cheese in make table marked for discard at 11am (at 2pm). COS- discarded. Chicken in hot holding without timer set. COS- PIC set timer for the time the chicken was put in hot holding.

(B) Loosely cover or uncover food until cooled.// Sausage cooling in walk-in cooler in sealed bags. COS- bags unsealed.

3-304.14. 4-501.114 Provide quaternary ammonia solution at concentration specified by manufacturer for storing cloths used to wipe counters and equipment.// 3 of the sanitizer buckets are not registering sanitizer. COS- buckets were changed.

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

3-501.16(A)(1) Maintain TCS food at 135 F or above.// Green beans, mashed potatoes, and gravy ranging in temperature from 87F-110F. COS- discarded.

Clean non-food contact surfaces of equipment as often as necessary to prevent accumulation of residue.// Residue accumulation on cooler gaskets.

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

3-501.19(B)(4) Discard TCS food under time as a control that is in unmarked containers if the time that the food was removed from temperature control cannot otherwise be identified (ex: whiteboard, log book, timer) or the food is marked to exceed the 4-hour limit.// Lettuce, cheese, and tomato in make table do not have times marked; Hot foods (mashed potatoes, etc) are incorrectly marked to exceed time. COS- PIC replaced stickers.

(B) Loosely cover or uncover food until cooled.// Cooling sausage in walk-in in sealed bags. COS- PIC opened bags.