JACKS HAMBURGER HOUSE

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Quaternary 0ppm). Operator added solution. Quat 400ppm. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Cookline hand sink. Operator replaced. Corrected On-Site

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. 1 employee without food handler/CFM training. Provided Food Employee Reporting Agreement to operator. Employee filled out during inspection. Corrected On-Site

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Chef observed wiping counter with unclean cloth with gloves and immediately handled burger Pattie, gloves not changed and hands not washed. Chef observed putting gloves on and immediately touched cellphone and then began handling burger buns, gloves not changed and hands not washed. Educated on site. Hands washed and gloves changed. Corrective Action Taken

Basic - Food stored on floor. Bag of onions on floor in walk in cooler. Removed. Corrected On-Site

Basic - Ice scoop handle in contact with ice. Removed. Corrected On-Site

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling over reach in cooler on cook line Vents in walk in cooler Warning - From follow-up inspection 2023-06-06: At cook line; vents soiled with accumulated dust/grease. Time Extended

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food...raw shell eggs above ham, turkey at walk in cooler . Employee properly stored food Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....cheese 49°, ham burger 50°, turkey 49° , ham 50° in flip top reach in cooler at kitchen being held less than four hours. Employee moved food to walk in cooler . Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit during the preparation process and was not cooled back down to 41 degrees Fahrenheit within 4 hours....ham burger prepared 10:30 am at 2:15 temperature 47°-50° in walk in cooler with covered and stack container top of each other . Employee separated the container and uncovered food. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit....hot holding hot dog 121° in steamer at kitchen being held less than four hours. Employee time marked Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust in handwashing sink at kitchen

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. FLIP TOP - ; Raw burger (48-50F - Cold Holding). Per operator items in unit less than 4 hours. Operator moved to walk in cooler to quick chill. Corrective Action Taken

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Sliced tomato, cheese and lettuce at cooked line less than 4 hours per manager. Time chart filled out. Corrected On-Site Repeat Violation

Intermediate - Time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Chili prepared 3 days ago per manager in walk in cooler not date marked. Manager added date. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Plastic cup in ketchup. Operator removed Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee cup of water on prep table next to clean knives. Employee removed Corrected On-Site

Basic - Ice scoop handle in contact with ice. Front counter ice machine. Employee removed . Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Food debris and grease under triple sink and back storage area.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet dirty wipes left on prep table front of stove between use. Employee place in a sanitizer bucket. Corrected On-Site

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw steak moved to alternate freezer. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Chili in walk in cooler made 3 days ago per Cook. Date label added. Corrected On-Site

Basic - Ice scoop handle in contact with ice. Ice scoop moved. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs over lemons in walk in cooler

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Burgers, lettuce, tomatoes, and cheese on cook line. Operator placed time stamp for 11AM Corrected On-Site

Intermediate - Records/documents for required employee training do not contain all of the required information. Some food handler cards are missing dates and CFM number. Operator completed certificates Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee purse, keys, and box of Legos on top of napkins on dry storage shelf

Basic - Single-service articles improperly stored. Boxes of cup lids stored on floor next to office in kitchen

Basic - Standing water in bottom of reach-in-cooler. True reach in cooler in kitchen