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Environmental Health Department <br />Facility Name and Address: JACK IN THE BOX #3427, 1081 S MAIN ST, MANTECA 95337 <br />Food Program Official Inspection Report <br /> #45 Floors, Walls, Ceilings; Clean and Maintained <br />OBSERVATIONS: Floor and hard to reach corners, underneath cooking equipment on both cook lines ( fryers, griddles), <br />have food debris and grease. Clean floor today and as needed. <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 />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 /> 50 133 <br /> 120 <br />Francisco Quintero March 17, 2026 <br />OVERALL INSPECTION NOTES AND COMMENTS <br />Nuggets -- Hot hold -- 138.00º F 2 D cooler/ freezer -- By the prep line -- 40.00º F <br />1 comp prep sink -- Across the washing area -- 122.00º F 2 D cooler/ freezer -- By griddle -- 40.00º F <br />Cooked eggs -- Hot hold -- 148.00º F Mop sink -- 125.00º F <br />Walk in cooler -- 41.00º F Burger -- Hot hold -- 155.00º F <br />1 D Bev Air cooler -- By drive thru -- 41.00º F 1 CO2 tank -- 50.00º L <br />1 CO2 tank -- 137.00º L 1 D Bev Air cooler -- Front counter -- 39.00º F <br />Hand sink -- Women rest room -- 100.00º F Milk/ soft serve machine -- Front -- 37.00º F <br />FOOD ITEM -- LOCATION -- TEMP º F -- COMMENTS <br />NOTES <br />Food handling training is conducted to all employees in house on yearly basis. <br />QUAT and chlorine test strips are available on site. <br />Lettuce, cheese, sliced tomatoes and other condiments at the prep line, are on 4 hours time control. <br />All potentially hazardous food on the hot hold is at 135F or more. <br />Sanitizer buckets are set up with QUAT 200 ppm. <br />RE INSPECTION IS REQUIRED IN 4 WEEKS. <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:Phone:(209) 616-3052 <br />, <br />GEHANE FAHMY <br />Page 2 of 2EHD 16-23 Rev. 09/16/2020 Food Program OIR <br />FA0006729 PR0505349 SC001 12/21/2022 <br />1868 E. Hazelton Avenue | Stockton, California 95205 | T 209 468-3420 | F 209 464-0138 | www.sjgov.org/EHD