Jack's Family Restaurant

Observed chicken in the warmer cabinet at the main kitchen hot holding at 127 degree Fahrenheits. CA: Temperature control for safety food shall be maintained at 135 degree Fahrenheits or above. COS: Chicken was voluntarily discarded.

Observed Chicken fillets and chicken nuggets not being held at proper hot hold temperature at 135 or above. Chicken Fillets temped at 128-130 and chicken nuggets temped at 117-130. Items were discarded by PIC when she observed temps. New batches of food items were cooked.

Time over temp as control. Time parameters were viewed on the Timed food items as EOD (end of day) even the cheese tomatoes and lettuce. Employee did not double check the parameters for the cheese tomatoes and lettuce which were discard at 11 am and 2 pm- therefore they did not follow Jacks SOP and were not labeled accordingly. Items were temped before correcting- Tomatoes 36 and lettuce was 38 and time parameters were corrected with proper labels

EHS observed No thermometers in cold hold units walk in cooler and stand up. Thermometers shall be placed in cold hold units away from directly under blowers to establish cold air movement and control throughout full units.

Test strips at facility were expired for testing sanitize solution and were not capturing reads for product. New test strips need to be obtained and used daily.

Secondary storage shelves, seals to multiple cold hold units and drawers and metal plating and shelves in cold hold unit observed with heavy build up and debris. Items need to be cleaned site to touch more frequently to preclude build up.

Hood vennts observed dirty and greasy need to be cleaned site to touch.

Back hand sink by the three compartment sink is blocked by a cart. CA: A handwashing sink shall be maintained so that it is accessible at all times for employee use. COS: Moved during the inspection.

No hand drying provision available at the hand sink located by dry storage. CA: A drying provision shall always be available. COS: Added during inspection.

Nozzles on milk shake machines need to be cleaned and sanitized observed buildup. COS: Staff started to clean units during inspection. Reseal bulk ice machine.

Observed several milk containers 4' expired with dates as old as 11.24.24, 11.29, 12.02, and 12.02. Expiration dates. Food items should be discarded bt manufactures date.

Chemical sanitizer concentration levels read 0 for 3 buckets throughout kitchn. Sanitizer needs to be maintained at proper concentration and buckets need to be cleaned of food debris and changed accordingly. COS: Staff made new sanitizer buckets on site during inspection.

Time over temp as control. Time parameters were viewed on the Timed food items as EOD (end of day) even the cheese tomatoes and lettuce. New Trainee did not double check the parameters for the cheese tomatoes and lettuce which were discard at 11 am and 2 pm- therefore they did not follow Jacks SOP and were not labeled accordingly. Items were temped before correcting- Tomatoes 36 and lettuce was 38 and time parameters were corrected with proper labels

Upon entering kitchen observed both clean dry and wet wiping clothes scattered throughout kitchen. Dry clean wiping clothes need to be stored properly in designated location for that purpose. Wet Wiping clothes need to be stored in Sanitizing solution between uses or in laundry basket if soiled.

Secondary storage shelves, seals to multiple cold hold units and drawers and metal plating and shelves in cold hold unit observed with heavy build up and debris. Items need to be cleaned site to touch more frequently to preclude build up.

Raw chicken being stored above chicken breading. Food shall be protected from cross contamination by: separating raw animal foods during storage, preparation, holding, and display from: raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, and cooked ready-to-eat food; Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food. Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: Using separate equipment for each type, or Arranging each type of food in equipment so that cross contamination of one type with another is prevented, and Preparing each type of food at different times or in separate areas; Cleaning and sanitizing equipment and utensils; Except as specified under paragraph 2 of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination; Cleaning hermetically sealed containers of food of visible soil before opening; Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened; Storing damaged, spoiled, or recalled food being held in the food service establishment separate from food, equipment, utensils, linens and single-service and single-use articles; or Separating fruits and vegetables, before they are washed from ready-to-eat food. 2.The requirement in paragraph 1.(iv) of this subsection does not apply to: Whole, uncut, raw fruits and vegetables and nuts in the shell that require peeling or hulling before consumption; Primal cuts, quarters, or sides of raw meat or slab bacon that are hung on clean, sanitized hooks or placed on clean, sanitized racks; Whole, uncut, processed meats such as country hams, and smoked or cured sausages that are placed on clean, sanitized racks; Food being cooled in cooling or cold holding equipment loosely covered, or uncovered if protected from overhead contamination; or Shellstock.

COS: Breading moved during inspection.

Back hand sink by the three compartment sink is blocked by trash can. A handwashing sink shall be maintained so that it is accessible at all times for employee use. COS: Moved during inspection.

Light cream in the front reach in cooler by the drive thru window had an expiration date of 8/13/2023. A repackaged sandwiches, eggs, infant formula, shucked oysters, milk, and time/temperature control safety foods that are labeled as “keep refrigerated” and that are for sale or service to the consumer or used as an ingredient in other foods shall be immediately discarded and shall not be sold, served, or used after the manufacturer's expiration date or the sell-by date. COS: Discarded during inspection.