Jack's Family Restaurant

Observed an open bag of flour not tightly covered in a container or wrappings. Packaged and unpackaged food shall be stored in packages, covered containers, or wrappings. The person in charge (PIC) states they will tightly wrap it in a bag.

Observed no inspection report posted at the drive thru window. Food service establishments with drive-thru windows will post the current inspection report, and also have the inspection report posted so that a minimum of the top one-third of a copy of the current inspection report is visible through each window allowing customers to easily read the score, date of inspection and establishment information. Post the most current inspection report at the drive thru window.

Observed coleslaw being held in an ice bath at 55F. Person in charge (PIC) states that the coleslaw was just prepared before my arrival. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below for cold holding. PIC to put it in the freezer for it to cool down fast so it can be used for service. All food in cold holding units being used for service shall be 41F or below.

Observed a container of white gravy (120F) on the steam table being held below 135F. All time/temperature control for safety foods for hot holding shall be held at 135F or above. PIC reheated the container to the appropriate temperature.

Observed an employee eating a biscuit in the dishwashing area. Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. Educate employees on where to eat in the facility.

Observed no inspection report posted at the drive thru window. Food service establishments with drive-thru windows will post the current inspection report, and also have the inspection report posted so that a minimum of the top one-third of a copy of the current inspection report is visible through each window allowing customers to easily read the score, date of inspection and establishment information. Post the most current inspection report at the drive thru window.

Observed coleslaw 46°F-49°F inside the cold well improperly stored by sitting on top of ice with an insufficent amount of ice. Per person in charge the coleslaw was placed in the unit 30 minutes prior. According to their daily log sheet the coleslaw was 36°F at 10 a.m. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F or below. Person in charge relocated coleslaw to walk in cooler to decrease the temperature.

Observed several Time/Temperature Control for Safety (TCS) foods inside of the walk-in cooler above 41F. The ambient air temperature originally ranged between 49-50°F but decreased to 47-48°F. Noticed a block of ice on the fan unit of the walk-in cooler. All cold hold Time/Temperature Control for Safety (TCS) foods must be 41F or below. The ambient air temperature inside the walk-in cooler must be lower than 41 F (the acceptable range is 37-38F). Corrected on Site (COS): TCS foods held for less than 4 hours were moved to the walk-in freezer and in the lower sections of the prep cooler. Items held past 4 hours were discarded. The reputable repair company's representatives en route to the establishment to repair the walk-in cooler.

Observed coleslaw (55 F) inside of an ice bath where the ice inside was melted. Told the coleslaw has been there since 10 am (4 hours). Also, observed creamer (63 F) inside of an insulated container above 41 F. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F or below. Corrected on Site (COS): Coleslaw and creamer discarded.

Observed green beans (116 F) inside the past through unit and observed green beans (132 F) inside of the steam table below 135 F. Told the green beans were inside of the container in the pass-through unit since 11 am, but the other green beans were inside of the steam table since 10 am (4 hours). All hot held Time/Temperature Control for Safety (TCS) foods must be 135 F or above. Corrected on Site (COS): Green beans discarded.

Observed an employee scooping french fries from the heating lamp and placing the french fries inside the single-use container without wearing a hair restraint. Employees preparing or handling food shall use effective and clean, disposable, or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one-half inch. This does not apply to employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food, clean utensils and linens, and unwrapped single-service and single-use articles. Place hair restraint on hair before prepping/handling foods.

Observed several stainless steel food-grade containers wet stacked on the storage shelf. After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining before contact with food; and may not be cloth-dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry. Re-wash, re-rinse, and re-sanitize the stainless steel food-grade containers and recommend pyramid stacking to allow the containers to air dry.

Observed an employee jacket and another employee item stored near the boxes of the single-use items. All employee items must be stored away from food, single-use items, clean equipment, and clean linen. Corrected on Site (COS): Person In Charge (PIC) moved the employee items into the office.

Observed coleslaw improperly stored on an ice bath with insufficient amount of ice with a temperature of 50F. PIC states coleslaw has only been in there for an hour. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F or below. Employee moved coleslaw to walk in cooler to cool down.

Observed no paper towels at the handsink next to the three compartment sink. Every handsink shall have hand drying provisions (single-use paper towels, air dryer, etc.) at all times. Person in charge (PIC) got a new roll of paper towels for the dispenser.

Observed two employees prepping and handling food while wearing watches/wrist jewelry. Except for a plain ring such as a wedding band food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food. Have employees remove all jewelry from their wrists.

Observed the incorrect inspection report posted at the drive thru window for public view. The most current inspection report shall be posted for public view at all times and if a facility has a drive thru window it shall be posted there as well. Post the most current inspection report in the dining room and drive-thru window.

Observed coleslaw improperly stored on an ice bath with insufficient amount of ice with a temperature of 49F. Person in charge stated the coleslaw was placed in the unit for fifteen minutes. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F or below. Employee moved coleslaw to walk in cooler to decrease the temperature.

Observed the side door and lid open on the outside dumpsters with trash stored inside. Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered: With tight-fitting lids or doors if kept outside the food service establishment. Close all doors and lids.

Observed no inspection report posted in the lobby or drive thru window. The most current inspection report shall be posted for public view at all times and if a facility has a drive thru window it shall be posted there as well. Post inspection reports in dining area and drive thru window.

Observed the ice scoop for the ice machine being stored on top of the ice machine that is not a sanitized surface. In use utensils shall be stored on a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized frequently. Recommend storing the ice scoop on a sanitized tray on the ice machine. Person in charge (PIC) sent the ice scoop to be rewashed and sanitized and placed it on a sanitized tray.