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Program Element: 1625 - RESTAURANT/BAR 51-100 SEATS <br />Telephone: (510) 792-3393 Owner/Operator: VARRIS MANAGEMENT INC <br />Inspection Type: ROUTINE INSPECTION - Operating Permit <br />Address: 10858 TRINITY PKWY, STOCKTON 95219 <br />Date: 06/01/2016Name of Facility: JACK IN THE BOX #4374 <br />Food Program Official Inspection Report <br /> 4:10 pm <br /> 3:00 pm <br />Time Out: <br />Time In: <br />San Joaquin County <br />Environmental Health Department <br />1868 East Hazelton Avenue, Stockton, CA 95205-6232 <br />Telephone: (209) 468-3420 Fax: (209) 464-0138 Web: www.sjgov.org/ehd <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 /> #33 Nonfood Contact Surfaces Clean <br />OBSERVATIONS: Debris on storage rack in walk-in. Clean and sanitize today. <br />CALCODE DESCRIPTION: All nonfood contact surfaces of utensils and equipment shall be clean. (114115 (c)) <br /> #35 Equipment/Utensils Approved and in Good Repair <br />OBSERVATIONS: Dishwasher not operative. Provide operative or remove within 2 weeks. <br />CALCODE DESCRIPTION: All utensils and equipment shall be fully operative and in good repair. (114175). All utensils and equipment <br />shall be approved, installed properly, and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, <br />114132, 114133, 114137, 114139, 114153, 114155, 114163, 114165, 114167, 114169, 114177, 114180, 114182) <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 /> 122 <br /> 106 <br />Susan M Thao November 19, 2018 <br />OVERALL INSPECTION NOTES AND COMMENTS <br />prep sink -- 129.00º F reach-in -- under counter -- 39.00º F <br />hamburger -- hot hold -- 171.00º F True refrigerator -- next to taco prep -- 41.00º F <br />refrigerator -- next to griddle -- 41.00º F hand sink -- cook area -- 100.00º F <br />4 door cold drawer -- under griddle -- 40.00º F mopsink -- 120.00º F <br />reach-in -- under prep -- 38.00º F <br />FOOD ITEM -- LOCATION -- TEMP º F -- COMMENTS <br />NOTES <br />sanitizer bucket between 200-300ppm (quat) <br />I observed timers for food on line. <br />Page 1 of 2EHD 16-23 Rev. 06/30/15 Food Program OIR <br />FA0017985 PR0526570 SC001 06/01/2016