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Environmental Health Department <br />Time In: <br />12:45 pm <br />12:00 pm <br />Time Out: <br />Program Element: 1625 - RESTAURANT/BAR 51-100 SEATS <br />Telephone: (510) 792-3393 Owner/Operator: ANIL YADAV <br />Inspection Type: ROUTINE INSPECTION - Operating Permit <br />Address: 2592 W March Ln, STOCKTON 95207 <br />Date: 11/23/2022Name of Facility: JACK IN THE BOX #534 <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: The paper towel dispenser at the kitchen hand sink was non-operational. Repair paper towel dispenser <br />so that it is good working order and stocked at all times. Correct today. <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 /> #7 Hot and Cold Holding Temperatures <br />OBSERVATIONS: The walk-in cooler was observed at 48 F. Adjust unit to maintain food at 41 F or below. Correct today. <br />(REPEAT) <br />CALCODE DESCRIPTION: Potentially hazardous foods shall be held at or below 41/ 45°F or at or above 135°F. (113996, 113998, <br />114037, 114343(a)) <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 /> 50 <br /> 200 <br /> 120 <br /> 115 <br />Marcela Roque October 11, 2024 <br />OVERALL INSPECTION NOTES AND COMMENTS <br />Two door freezer/cooler combo -- Hood area -- 40.00º F Two door McCall reach-in cooler -- Drive thru -- 38.00º F <br />Hamburger patty -- Warmer -- 149.00º F Carbon dioxide -- 300.00º L <br />One door McCall reach-in cooler -- Warewashing area -- 41.00º F Chicken patty -- Warmer -- 166.00º F <br />Two door Freezer/cooler combo -- Middle of kitchen -- 41.00º F Two door Beverage Air reach-in cooler -- 41.00º F <br />One door reach-in cooler -- Drive thru -- 40.00º F Shake mix -- 38.00º F <br />Hand sink -- Right restroom -- 109.00º F Mop sink -- 122.00º F <br />One door True prep top reach-in cooler -- Cook's line -- 41.00º F Hand sink -- Left restroom -- 130.00º F <br />FOOD ITEM -- LOCATION -- TEMP º F -- COMMENTS <br />NOTES <br />Page 1 of 2EHD 16-23 Rev. 09/16/2020 Food Program OIR <br />FA0001999 PR0160461 SC001 11/23/2022 <br />1868 E. Hazelton Avenue | Stockton, California 95205 | T 209 468-3420 | F 209 464-0138 | www.sjgov.org/EHD