Laserfiche WebLink
SAN J O A Q U I Environmental Health Department <br /> Food Program Official Inspection Report <br /> Facility Name and Address: JACK IN THE BOX#498, 1105 N MAIN ST, MANTECA 95336 <br /> #45 Floors,Walls, Ceilings; Clean and Maintained <br /> OBSERVATIONS:Floors and hard to reach corners, at the cook line, at the prep line, underneath the cooking equipments, <br /> have grease and food debris. Clean floor today and regularly after. <br /> CALCODE DESCRIPTION:The walls/ceilings shall have durable,smooth,nonabsorbent,light-colored,and washable surfaces. All floor <br /> surfaces, other than the customer service areas, shall be approved, smooth,durable and made of nonabsorbent material that is easily <br /> cleanable.Approved base coving shall be provided in all areas,except customer service areas and where food is stored in original <br /> unopened containers. Food facilities shall be fully enclosed. All food facilities shall be kept clean and in good repair. (114143(d), <br /> 114266, 114268, 114268.1, 114271, 114272) <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Martha Quintero Expiration Date: May 04,2026 <br /> Warewash Chlorine(Cl): 50 ppm Heat: °F Water/Hot Water Ware Sink Temp: 122°F <br /> Quaternary Ammonia(QA): ppm Hand Sink Temp: 108°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> Mop sink 122.00°F 1 D True cooler--Prep line--41.00°F <br /> Prep sink--124.00°F Walk in cooler--44.00°F <br /> 1 D cooler 1 D freezer unit--Across fryers station--41.00°F Hand sink--Rt rest room--101.00°F <br /> 1 D cooler--Front counter--41.00°F Soft serve machine/milk--39.00°F <br /> Crispy chicken--Hot hold--150.00°F Chicken nuggets--Hot hold--147.00°F <br /> 2 D Bev Air cooler--Front counter--41.00°F Hand sink--Lt rest room--107.00°F <br /> Hand sink--By drive thru--103.00°F 1 CO2 tank--137.000 L <br /> 1 D cooler 1 D freezer unit--By griddle--41.00°F 1 D reach in cooler/under prep table--Prep line--35.00°F <br /> Burger--Hot hold--148.00°F <br /> NOTES <br /> Sanitizer buckets are set up with QUAT 200 ppm or above. <br /> Chlorine and QUAT test strips are available. <br /> Facility uses 4 hours time log for lettuce, sliced tomatoes and cheese at the prep line. <br /> Food safety training for all employees is done in house. <br /> The person in charge is responsible for ensuring that the above mentioned facility is in compliance with all applicable sections of the California Health and <br /> Safety Code.If a reinspection is required,fees will be assessed at the current hourly rate. <br /> Received by: Name and Title: <br /> EH Specialist: GEHANE FAHMY Phone: (209)616-3052 <br /> FA0000525 PRO161067 SCO01 05/23/2022 <br /> EHD 16-23 Rev.09/16/2020 Page 2 of 2 Food Program OIR <br /> 1868 E. Hazelton Avenue I Stockton, California 95205 1 T 209 468-3420 1 F 209 464-0138 1 www.sjgov.org/EHD <br />