Merced County - Environmental Health - Food Inspections

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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: 3.00)

0-6 Points: Good
7-13 Points: Satisfactory
14+ Points: Unsatisfactory

Rating on date 11-21-2023: Good (Total Points: 3.00)

Date	Violation	Points	Correction	Inspector Comments	Facility Area
11-21-2023	All nonfood contact surfaces of utensils and equipment shall be clean. (114115, 114130.4)	1.00	Clean nonfood contact surfaces of equipment at a frequency necessary to prevent accumulation of residue.	Observed grease residue accumulation on ventilation exhaust hood of the deep oil fryer. Clean more frequently	0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
11-21-2023	All clean and soiled linens shall be properly stored; non-food items shall be stored and displayed separate from food and food-contact surfaces. (114185 - 114185.4) Utensils and equipment shall be handled and stored so as to be protected from contamination. (114067, 114074 - 114075, 114081, 114083, 114119, 114121, 114161, 114178, 114179, 114185, 114185.2, 114185.5)	1.00	Storage space for food, utensils, single-use articles, clean linens, and food-related equipment shall not be located in locker rooms, refuse rooms, mechanical rooms, under open stairwells, under lines on which water has condensed, under leaking water lines, under sewer lines that are not shielded to intercept potential drips, or under other sources of contamination. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored in one of the following ways: (1) in a potentially hazardous food with their handles above the top of the food and the container. (2) if not a potentially hazardous food, with their handles above the top of the food within containers that can be closed. (3) on a clean portion of the food preparation table or equipment if cleaned and sanitized at the required frequency. (4) in running water of sufficient velocity to flush particulates to the drain. (5) in a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not potentially hazardous. (6) in a container of water if the water is maintained at a temperature of at least 135°F and the container is cleaned at least every 24 hours or at a frequency necessary to preclude the accumulation of soil residues.	Observed wet tray utensil stacking on racks. Utensils shall be store inverted in a self-draining position that allow air drying.	0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
11-21-2023	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, 114185, 114185.1, 11485.2, 114185.3)	1.00	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 wipe clothes in 100-150ppm quaternary ammonium sanitizer bucket. Remove wipe clothes and remake new sanitizer bucket with the appropriate 200ppm quaternary ammonium.	0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)

Rating on date 10-12-2021: Satisfactory (Total Points: 9.00)

Date	Violation	Points	Correction	Inspector Comments	Facility Area
10-12-2021	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)	1.00	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 some build up of food debris around the flat grill cooker. Improve cleaning.	0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
10-12-2021	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)	7.00	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 the build up of debris in the soda nozzle. Clean daily. Corrected during inspection.	0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
10-12-2021	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)	1.00	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.	Observed a build up of crumbs on the around the equipment used to keep battered and fried food warm. Improve cleaning. Observed the use of tape to repair a equipment. Tape is not a easily cleanable surface.	0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)