Jack's Family Restaurant

Observed employee empty out and make sanitizer buckets then proceed to don new gloves without washing hands to handle hamburger patties in main kitchen area.

CA: Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation/before donning gloves to initiate a task that involves working with food.

COS: Employee washed hands and donned new gloves.

Observed broken drainplug on right dumpster.

CA: Drains in receptacles and waste handling units for refuse, recyclables, and returnables shall have drain plugs in place.

Health dept. to check back by correct by date indicated.

*3/31/26 UPDATE: PIC stated they contact garbage company and that someone would be sent out sometime today to replace drain plug. Let PIC know I would come back later this week to check. *4/2/26 - New drain plug was installed.

Observed multiple plastic and metal containers/pans wet stacked. CA: After cleaning and sanitizing, equipment and utensils: Shall be air-dried or used after adequate draining before contact with food. COS: PIC re-arranged items properly, allowing spacing for items to drain.

Observed TCS food item (Cooked chicken tenders) hot holding at 125 degrees. CA: 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 or 135°F (57°C) or above. COS: PIC reheated chicken tenders to 165 degrees as food was within time parameters to be reheated (2 hours) and placed under new hot holding unit.

Observed multiple plastic and metal containers/pans wet stacked. CA: After cleaning and sanitizing, equipment and utensils: Shall be air-dried or used after adequate draining before contact with food. COS: PIC restack wet stacked items properly.

Observed build up on can opener and mount. Corrective Action: Item was removed for cleaning. Discussed in detail the importance of increasing the cleaning frequency of both of these items to prevent contamination of food when cans are opened.

Observed several pans being stacked before they were completely dry. Corrective Action: Discussed with manager and employee that air drying is the final step in sanitization of these items and that they must be completely dry before they can be staked together. These items were separated to allow for air drying.

Observed multiple food contact surfaces not cleaned to sight and touch. Back prep table was covered in liquid batter; PIC stated prep had been done over an hour ago and was not observed being cleaned for the duration of the inspection. Baking utensil was observed on the clean dish shelf with remaining food debris on it. Prep tables throughout the kitchen was observed being covered in various food debris (sugar, flour, grease, drink syrup). CA: Instructed PIC to have these areas clean asap and train employees to clean after prep and between rush times.

Observed multiple areas of the facility not cleaned at a frequency to maintain cleanliness to sight and touch. Heavy accumulations of food debris and grease on the floors and baseboards throughout the kitchen. Sides of coolers, prep tops, ice cream cooler and shelving throughout the kitchen had food debris, dust and other accumulations on them. CA: Instructed PIC to ensure that all areas of the facility has the proper cleaning frequency scheduled and that the employees are trained how to properly clean the areas.

Observed a pipe at the 3comp sink not in good repair. Pipe was consistently leaking water and spraying the area. CA: Instructed PIC to have the pipe fixed