JACK'S FAMILY RESTAURANT #351

Observed employee using a singular cloth and bucket to wipe all of the tabletops in the facility. CA:Dining counters and tabletops shall be cleaned and sanitized routinely after removing all soiled tableware and food trays shall be cleaned and sanitized after each use by one of the following methods: (i) A two-step method in which one cloth, rinsed in sanitizing solution is used to clean food debris from the surface and a second cloth in separate sanitizing solution is used to rinse; (ii) Sanitizing solution is sprayed onto the surface and the surface is then wiped clean with a disposable towel; (iii) If used for cleaning and sanitizing, single-use disposable sanitizer wipes shall be used in accordance with EPA-registered label use instructions. COS: Had employee go back over tables with two bucket method. There is a need to retrain employees on proper sanitization methods.

Old fryer cleaning equipment that is no longer in operation stored out in the garbage area full of still water and mosquito larvea, creating conditions for pests. CA: The premises shall be free of items that are unnecessary to the operation or maintenance of the establishment, such as litter or equipment that is nonfunctional or no longer used. Remove or discard of the equipment immediately if it is no longer in use.

Observed improper grease disposal at the facility, congealed grease and trash was washed and dumped out onto the ground beside the garbage area outside. Dead grass suggest this has occured more than once. Grease must be disposed off properly in a grease trap and any refuse containers that are being washed out shall not be dumped into the storm water drain. Due to the small space to manuever to the mop sink in the kitchen a mop sink outside is strongly recommended for washing out and servincing trash cans and bins.

Lots of grime and grease buildup on the outside of refuse containers and around the area for the containers. These area shall be kept clean to prevent contamination and buildup. CA: Clean within the week.

Observed sanitizer concentration not reading at all in sani-buckets in facility. Sanitizer buckets which are used to clean food contact surfaces like countertops and tables shall be at the proper concentration as dictated by the EPA-regulated manufacturer's label. COS: Buckets remade with proper concentration.

TCS food temperatures observed in walk in at time of inspection. Walk in door open for last hour or so while A/C mechanic was defrosting the Walk in cooler and freezer. Proper cooling/cold holding procedures not used to effectively maintain temperature on cold held items. Items from cooler should have been moved to freezer while maintenance was being conducted on the cooler. Then swapped back to the cooler while the freezer was being maintained.

Observed an employee with a bracelet on her wrist while preparing food. The only jewelry allowed to be worn during food prep is a plain metal wedding band. COS: Employee removed bracelet, rewashed and regloved.

CFSM posted is expired. A CFSM certificate which has expired shall not be posted in food service establishment. COS: Taken down during insepction.

Observed sanitizer buckets stored in handwashing sink (located by 3-comp sink). A handwashing sink shall not be used for anything other than handwashing and shall always remain accessible at all times. COS: Moved during insepction.

Hamburger patties in the stand up freezer stored uncovered. All food shall be stored covered in order to prevent overhead contamination. COS: Covered during inspection.

Observed employee handling and prepping food without a hair restraint. Employees preparing or handling food shall use effective and clean hair restraints.

No inspection report hung up in the drive thru. The most current inspection shall be displayed in public view at all times. For the drive-thru window a minimum top 1/3 of the inspection report shall be displayed.