JACKS FAMILY RESTAURANT #301 health score and inspection history

Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.// (1) Old food debris on floors underneath and behind equipment throughout (2) Dust/black residue on vent covers throughout facility.

JCDH 2.2.5 Complete on-site food safety training certificates in full, including the JCDH card number of the Certified Food Safety Manager.// On-site food safety training missing JCDH card number, date of completion, and date of expiration.

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. // Encrusted grease/buildup on exterior of fryers, cooking equipment, hot holding shelving, and interior of RI coolers.

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)// Buildup in interior of ice machine chute.

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

Cease wearing jewelry on the arms and hands (other than a plain ring) while preparing food. // Employee preparing food with beaded wristwear. 2-402.11 Wear hair restraints that are designed and worn to effectively keep hair from contacting exposed food, equipment, utensils, linens, and unwrapped single service/single use articles. // Employee with long hair preparing food without proper hair restraints. PIC COS by notifying employee to pull hair back

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. // (1) Encrusted grease/debris on exterior of fryers, hot holding unit and shelving (2) Old debris in the bottom and around gaskets of RI cooler (3) Ice buildup on fan housing in WI cooler

Allow utensils to air dry before stacking.// Metal containers wet stacked

Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.// (1)Old food debris on floors underneath equipment throughout (2) Dust/black residue on vent covers throughout facility and in restroom's 6-501.11 Maintain physical facilities in good repair (floors, walls, ceilings, ceiling tiles, attached fixtures, etc.).// Missing ceiling tiles near ice machine area

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

3-501.16(A)(1) Maintain TCS food at 135 F or above.// Grilled chicken breast temping 101-132F degrees. PIC COS by discarding.