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Facility: Jack In The Box #4351
Address: 400 Joseph Gallo Dr., Livingston, CA

The most recent inspection of this food facility resulted in a rating of
Good (Total Points: 4.00)
0-6  Points: Good
7-13 Points: Satisfactory
14+  Points: Unsatisfactory
Rating on date 3-25-2019: Good (Total Points: 4.00)
DateViolationPointsCorrectionInspector CommentsFacility Area
3-25-2019 All food shall be separated and protected from contamination. (113984, 113986, 113988, 113990, 114060, 114067, 114069, 114077, 114079, 114089.1 (c), 114143 (c)) 4.00 Destroy all contaminated food. All food shall be prepared, stored, displayed, dispensed, placed, transported, sold, and served as to be protected from dirt, vermin, unnecessary handling, droplet contamination, overhead leakage, or other contamination.
If unpackaged food is displayed and sold in bulk in other than self-service containers, then it shall be served by an employee of the food establishment directly to a consumer and shall be displayed in clean, sanitary, and covered or otherwise protected containers.
For bulk customer self-service food items, such as salad bars, buffet type foods, and other ready-to-eat food, install sneeze guards that intercept a direct line between the customer's mouth and the food being offered, dispense from approved mechanical dispensers, or employ other effective means to protect ready-to-eat food from contamination.
Protect all cartons, boxes, or other materials used in the packaging of any food from dirt, vermin, and other forms of contamination or adulteration.
REPEAT: Observed trays of frozen tacos and bins of cheese in the fryer side cooler unit that were still uncovered / not protected from potential contamination. Ensure all food not under diligent preparation is appropriately covered with non porous lid or covering material to protect from potential contamination. 0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)


Rating on date 2-21-2019: Unsatisfactory - reinspection required (Total Points: 16.00)
DateViolationPointsCorrectionInspector CommentsFacility Area
2-21-2019 Wiping cloths used to wipe service counters, scales or other surfaces that may come into contact with food shall be used only once unless kept in clean water with sanitizer. (114135, 11485, 114185.1, 11485.2, 114185.3) 2.00 Cloths used to wipe service counters, scales, and other surfaces that may directly or indirectly contact food shall be used only once until laundered or may be used repeatedly if held in a sanitizing solution, as described below. Cloths used with raw foods of animal origin shall be used only once until laundered or may be used repeatedly if kept in a separate container of sanitizing solution, as described below:
(1) Contact with a solution of 100 ppm available chlorine solution for at least 30 seconds.
(2) Contact with a solution of 25 ppm available iodine for at least one minute.
(3) Contact with a solution of 200 ppm quaternary ammonium for at least one minute.
(4) Contact with any chemical sanitizer that meets the requirements of Section 180.940 of Title 40 of the Code of Federal Regulations when used in accordance with the manufacturer's use directions.
Observed rag bucket near the register area has quat sanitizer that is measuring 100-150 PPM in strength. Failure to maintain proper concentration of sanitizing solution used for cleaning cloths. Solution immediately replaced in multiple rag buckets, now measuring 200 PPM. Corrected during inspection. 0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
2-21-2019 All utensils and equipment shall be fully operative, clean, and in good repair. (114115, 114175). All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, 114130.6, 114132, 114133, 114137, 114139, 114143, 114153, 114155, 114163, 114165, 114167, 114169, 114172, 114175, 114177, 114180, 114182) 2.00 Equipment food-contact surfaces and utensils shall be clean to sight and touch. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other debris accumulations.

Keep all food facilities, and all utensils, display cases, windows, counters, shelves, tables, refrigeration units, sinks, dishwashing machines, and other equipment or utensils used in the storage, preparation, sale, service, and display of food, clean, fully operative, and in good repair.

The non-food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Equipment shall be reassembled so that food-contact surfaces are not contaminated.
(1) Observed standing water on the floor in the walk in cooler. Investigate and repair cause. Ensure condensate from the cooler unit is being appropriately conducted to a floor sink with the required air gap.

(2) Observed the black plastic collar on the sprayer unit over the three compartment sink is damaged and no longer meets commercial grade standards. Repair or replace such that all equipment is smooth, easily cleanable, and meets the required commercial grade standard.

(3) Observed 2 out of 4 hinges are broken on the McCall refrigerator / freezer unit (upper hinge on each door), such that the doors are sagging / no longer "square" to the rest of the unit. Appropriately repair so as to meet the required commercial grade standard.
0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
2-21-2019 All food shall be separated and protected from contamination. (113984, 113986, 113988, 113990, 114060, 114067, 114069, 114077, 114079, 114089.1 (c), 114143 (c)) 2.00 Destroy all contaminated food. All food shall be prepared, stored, displayed, dispensed, placed, transported, sold, and served as to be protected from dirt, vermin, unnecessary handling, droplet contamination, overhead leakage, or other contamination.
If unpackaged food is displayed and sold in bulk in other than self-service containers, then it shall be served by an employee of the food establishment directly to a consumer and shall be displayed in clean, sanitary, and covered or otherwise protected containers.
For bulk customer self-service food items, such as salad bars, buffet type foods, and other ready-to-eat food, install sneeze guards that intercept a direct line between the customer's mouth and the food being offered, dispense from approved mechanical dispensers, or employ other effective means to protect ready-to-eat food from contamination.
Protect all cartons, boxes, or other materials used in the packaging of any food from dirt, vermin, and other forms of contamination or adulteration.
Observed trays of frozen tacos and bins of cheese in the fryer side cooler unit, and open bins of cheese in the under counter cooler near the sandwich prep area that were uncovered / not protected from potential contamination. Ensure all food not under diligent preparation is appropriately covered with non porous lid or covering material to protect from potential contamination. 0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
2-21-2019 All nonfood contact surfaces of utensils and equipment shall be clean. (114115, 114130.4) 4.00 Clean nonfood contact surfaces of equipment at a frequency necessary to prevent accumulation of residue. (1) SECOND REPEAT: Observed dirt, grime, grease, and / or food particle buildup above the french fry holding tray area. Improve cleaning frequency and methods to ensure all equipment is kept in an appropriate state of cleanliness; ensure all equipment surfaces are smooth and easily cleanable, and all potential food contact surfaces are sanitized on a regular basis.

(2) SECOND REPEAT: Observed frozen food pieces (mini pancakes) on the floor in the walk in freezer. Improve cleaning frequency so as to prevent a visible buildup of residue / food and ice debris.

(3) REPEAT: Observed build up of dust debris on fan blade guards on cooler unit in walk-in refrigerator and/or freezer. Improve cleaning frequency so as to prevent a visible buildup of residue / food and ice debris.

(4) Observed debris buildup on the handles of the freezer near the food prep area. Crumb debris buildup around pass thru area behind register area also observed. Improve cleaning frequency so as to prevent a visible buildup of residue / food debris.

(5) Observed accumulation of debris (cup lids, paper) in the floor sink near the drive thru window. Improve cleaning frequency so as to prevent a visible buildup of debris.

(6) Observed significant accumulation of grease and fried food debris on top of the grease bin near the janitorial sink area. Increase cleaning frequency in this area to prevent the accumulation of visible residue, and to prevent the unintended attraction of vermin.
0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
2-21-2019 The walls / ceilings shall have durable, smooth, nonabsorbent, light-colored, and washable surfaces. All floor surfaces, other than the customer service areas, shall be approved, smooth, durable and made of nonabsorbent material that is easily cleanable. Approved base coving shall be provided in all areas, except customer service areas and where food is stored in original unopened containers. Food facilities shall be fully enclosed. All food facilities shall be kept clean and in good repair. (114065, 114067, 114069, 114175, 114143, 114257, 114259.2, 114266, 114268, 114268.1, 114271, 114272) 2.00 All food facilities shall be kept clean, fully operative, and in good repair. Floor surfaces in all areas in which food is prepared, packaged or stored, where any utensil is washed, where refuse or garbage is stored, where janitorial facilities are located, and in all restrooms and hand washing areas shall be smooth and of durable construction and made from non absorbent material that is easily cleanable.

Each permanent food facility shall be fully enclosed in a building consisting of permanent floors, walls, and an overhead structure that meets minimum standards. Food facilities that are not fully enclosed on all sides and that are in operation on January 1, 1985, shall not be required to meet the requirements of this section until the facility is remodeled or has a significant menu change or a change in its method of operation. Full enclosure is not required for dining areas and certain other areas when approved for outdoor food services.
Observed damaged floor tiles / missing grout / missing coving tiles near the wall / floor juncture between the grill and handwashing sink near the rice cooker. Properly repair. Floor surfaces in all areas in which food is prepared, packaged or stored, where any utensil is washed, where refuse or garbage is stored, where janitorial facilities are located, and in all restrooms and hand washing areas shall be smooth, easily cleanable, non porous, meet a commercial grade standard, and be coved at the juncture of the floor and wall with a 3/8 inch minimum radius and shall extend up the wall at least 4 inches. 0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
2-21-2019 Handwashing soap and single use towels or drying device shall be provided in dispensers adjacent to each handwashing facility; dispensers shall be maintained in good repair. (113953.2) Adequate separate facilities shall be provided for handwashing, food preparation, and the washing of utensils and equipment. (113953, 113953.1) 4.00 Handwashing facilities shall be sufficient in number and conveniently located so as to be accessible at all times for use by food employees. Employees shall not clean their hands in a sink used for food preparation, warewashing, or in a service sink or a curbed cleaning facility used for the disposal of mop water and similar liquid waste. Do not place objects in front of the handwashing station, and do not place items, utensils or wiping cloths in the handwashing sink.

Handwashing facilities shall be equipped to provide warm water under pressure for a minimum of 15 seconds. If the temperature of water provided is not readily adjustable at the faucet, the temperature of the water shall be at least 100°F, but not greater than 108°F. Soap shall be provided in approved dispensers at, or adjacent to, handwashing facilities (no bars of soap). Single-use sanitary towels or hot-air blowers shall be provided at handwashing facilities in approved dispensing devices.
SECOND REPEAT: Observed the handwashing sink next to the grill / rice cooking area was partially blocked with large rubber thermal glove and scrubbie pads in the sink. Cease this practice. Always keep the handwashing sink available and properly supplied so as to encourage proper handwashing as much as possible. Failure to use a handwashing sink located within or immediately adjacent to food preparation areas exclusively for handwashing. 0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)


Rating on date 12-06-2017: Satisfactory (Total Points: 12.00)
DateViolationPointsCorrectionInspector CommentsFacility Area
12-06-2017 All nonfood contact surfaces of utensils and equipment shall be clean. (114115, 114130.4) 4.00 Clean nonfood contact surfaces of equipment at a frequency necessary to prevent accumulation of residue. (1) REPEAT: Observed dirt, grime, grease, and / or food particle buildup above the french fry holding tray area and above the main grill area / under the hood. Improve cleaning frequency and methods to ensure all equipment is kept in an appropriate state of cleanliness; ensure all equipment surfaces are smooth and easily cleanable, and all potential food contact surfaces are sanitized on a regular basis.

(2) REPEAT: Observed buildup of ice, tape, paper, and frozen food pieces (nuggets) on the floor in the walk in freezer. Also observed build up of dust debris on fan blade guards on cooler unit in walk-in refrigerator and/or freezer. Improve cleaning frequency so as to prevent a visible buildup of residue / food and ice debris.
0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
12-06-2017 All food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(e), 114097, 114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115 (a, b, d), 114117, 114125(b), 114135, 114141) 2.00 A food facility that prepares food shall not be operating if there is no method to properly clean and sanitize equipment or utensils. A food facility shall not be operating if there is gross contamination of food contact surfaces that may result in the contamination of food products. Observed lack of sanitizer of sufficient strength on dishes for the under counter dish machine by the three compartment sink. Employees knowledgeable in manual sanitizing techniques, will use three comparment sink until machine is repaired, calling repairman today. Perform manual sanitization of all dishes at this location at the prescribed ppm (parts per million) for the sanitization method in use. Use the correct test strips for the chemical sanitizer being used. Check the sanitizer strength at a sufficient frequency to ensure consistent sanitization of all food contact surfaces in this location. 0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
12-06-2017 All utensils and equipment shall be fully operative, clean, and in good repair. (114115, 114175). All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, 114130.6, 114132, 114133, 114137, 114139, 114143, 114153, 114155, 114163, 114165, 114167, 114169, 114172, 114175, 114177, 114180, 114182) 2.00 Equipment food-contact surfaces and utensils shall be clean to sight and touch. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other debris accumulations.

Keep all food facilities, and all utensils, display cases, windows, counters, shelves, tables, refrigeration units, sinks, dishwashing machines, and other equipment or utensils used in the storage, preparation, sale, service, and display of food, clean, fully operative, and in good repair.

The non-food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Equipment shall be reassembled so that food-contact surfaces are not contaminated.
(1) Observed "movable" CO2 tank near the mounted large CO2 tank that is not secured. Ensure all pressurized cylinders are securely fastened to a rigid structure.

(2) Observed two door Traulson cooler unit near grill area, lower section not working. Repair, replace, or remove this unit.
0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
12-06-2017 Handwashing soap and single use towels or drying device shall be provided in dispensers adjacent to each handwashing facility; dispensers shall be maintained in good repair. (113953.2) Adequate separate facilities shall be provided for handwashing, food preparation, and the washing of utensils and equipment. (113953, 113953.1) 4.00 Handwashing facilities shall be sufficient in number and conveniently located so as to be accessible at all times for use by food employees. Employees shall not clean their hands in a sink used for food preparation, warewashing, or in a service sink or a curbed cleaning facility used for the disposal of mop water and similar liquid waste. Do not place objects in front of the handwashing station, and do not place items, utensils or wiping cloths in the handwashing sink.

Handwashing facilities shall be equipped to provide warm water under pressure for a minimum of 15 seconds. If the temperature of water provided is not readily adjustable at the faucet, the temperature of the water shall be at least 100°F, but not greater than 108°F. Soap shall be provided in approved dispensers at, or adjacent to, handwashing facilities (no bars of soap). Single-use sanitary towels or hot-air blowers shall be provided at handwashing facilities in approved dispensing devices.
REPEAT: Observed the handwashing sink next to the coffee maker has food debris in the sink, no paper towels, and partially blocked. Manager states this sink is rarely used due to its proximity to the fryer. Cease this practice. Do not use a handwashing sink for food prep or dish washing. Always keep the handwashing sink available and properly supplied so as to encourage proper handwashing as much as possible. Failure to use a handwashing sink located within or immediately adjacent to food preparation areas exclusively for handwashing. 0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)