Laserfiche WebLink
Environmental Health Department <br />Time In: <br />10:01 am <br /> 9:30 am <br />Time Out: <br />Program Element: 1624 - RESTAURANT/BAR 21-50 SEATS <br />Telephone: (510) 792-3393 Owner/Operator: ANIL YADAV <br />Inspection Type: ROUTINE INSPECTION - Operating Permit <br />Address: 419 W LODI AVE, LODI 95240 <br />Date: 02/01/2022Name of Facility: JACK IN THE BOX #493 <br />Food Program Official Inspection Report <br />VIOLATIONS AND CORRECTIVE ACTIONS <br />Items listed on this report as violations do not meet the requirements set forth in the California Health and Safety Code commencing with section 7; <br />113700. All violations must be corrected within specified timeframe. Violations that are classified as "MAJOR" pose an immediate threat to public health <br />and have the potential to cause foodborne illness. All major violations must be corrected immediately. Non-compliance may warrant immediate closure of <br />the food facility. <br /> #6 Handwashing Facilities Supplied and Accessible <br />OBSERVATIONS: Paper towels do not dispense from dispenser at the hand wash sink across from the 3 compartment <br />sink.. <br />Paper towels provided on dispenser. <br />Provide paper towels IN functional dispenser. <br />CALCODE DESCRIPTION: Handwashing soap and towels or drying device shall be provided in dispensers dispensers shall be <br />maintained in good repair. (113953.2) Adequate facilities shall be provided for hand washing, food preparation and the washing of <br />utensils and equipment. (113953, 113953.1, 114067(f)) <br /> #14 Food Contact Surfaces Sanitized or Warewashing Sanitization <br />OBSERVATIONS: No sanitizer detected in sanitizer bucket. <br />Provide at a minimum 200ppm (quat). <br />Corrected, now at 300ppm (quat). <br />CALCODE DESCRIPTION: All food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(e), 114097, <br />114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115 (a, b, d), 114117, 114125(b), 114135, 114141) <br />Chlorine (Cl): <br />Name on Food Safety Certificate:Expiration Date: <br />ppmQuaternary Ammonia (QA): <br />Heat:ppm º FWarewash Water/Hot Water Ware Sink Temp:º F <br />Hand Sink Temp:º F <br />OBSERVATIONS <br /> 120 <br /> 100 <br />Pedro Espinosa February 21, 2022 <br />OVERALL INSPECTION NOTES AND COMMENTS <br />1 door reach-in -- near drive thru -- 40.00º F Sausage patty -- 169.00º F <br />CO2 tank -- dry storage room -- 450.00º F Jumbo patty -- warmer -- 181.00º F <br />Hand sink -- across from 3 comp -- 113.00º F Hand sink -- unisex -- 101.00º F <br />1 door reach-in -- under counter -- 41.00º F Mop sink -- 122.00º F <br />restroom -- Mens Hand sink -- 100.00º F 2 door reach in -- under front counter -- 40.00º F <br />3 comp -- 120.00º F Double stack refrigerator/ freezer -- next to griddle -- 38.00º F <br />FOOD ITEM -- LOCATION -- TEMP º F -- COMMENTS <br />Page 1 of 2EHD 16-23 Rev. 06/30/15 Food Program OIR <br />FA0001047 PR0160051 SC001 02/01/2022 <br />1868 E. Hazelton Avenue | Stockton, California 95205 | T 209 468-3420 | F 209 464-0138 | www.sjcehd.com