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Environmental Health Department <br />Facility Name and Address: JACK IN THE BOX #4348, 1442 COLONY DR, RIPON 95366 <br />Food Program Official Inspection Report <br /> #45 Floors, Walls, Ceilings; Clean and Maintained <br />OBSERVATIONS: Floor and hard to reach corners, underneath the fryers, underneath the walk in cooler and walk in freezer <br />storage shelves, have grease and food debris. Clean the floor today and as needed. <br />The stainless steel wall at the fryers station has oil splatter. Clean the wall 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 <br /> 200 <br /> 138 <br /> 120 <br />Martha Ortiz September 09, 2026 <br />OVERALL INSPECTION NOTES AND COMMENTS <br />1 D reach in cooler/ under prep table -- Prep line -- 41.00º F Mop sink -- 130.00º F <br />Sausage -- Hot hold -- 149.00º F Walk in cooler -- 41.00º F <br />Cooked burger -- Hot hold -- 165.00º F Prep sink -- 138.00º F <br />Hand sink -- By drive thru -- 102.00º F Crispy chicken -- Hot hold -- 141.00º F <br />Eggs -- Hot hold -- 140.00º F Milk/ soft serve machine -- 37.00º F <br />2 CO2 tanks -- 40.00º L Hand sink -- By griddle -- 104.00º F <br />4 drawers cooler -- Under griddle -- 37.00º F 1 D cooler -- Drive Thru -- 40.00º F <br />FOOD ITEM -- LOCATION -- TEMP º F -- COMMENTS <br />NOTES <br />All food on the hot hold is at 135F or more. <br />All food on the cold hold at the prep line is at 41F or below. <br />Chlorine and QUAT test strips are available on site. <br />Sanitizer buckets are set up with QUAT 200 ppm. <br />Food handling training is held in house on yearly basis. <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 />FA0014639 PR0521553 SC001 02/22/2023 <br />1868 E. Hazelton Avenue | Stockton, California 95205 | T 209 468-3420 | F 209 464-0138 | www.sjgov.org/EHD