Jacks Family Restaurant #407

What the inspector found

• 2-402.11 Wear hair restraints that are designed and worn to effectively keep hair from contacting exposed food, equipment, utensils, linens, and unwrapped single service/single use articles. //Several staff working with no beard restraints while preparing and handling food.
• 3-501.16 (A)(2) Maintain TCS food at 41 F or below.// Ten individual chef salads prepared two days ago in covered plastic containers with internal temperature of 47F-48F stored in WI cooler.//Staff voluntarily discarded.
• 4-601.11(B) Keep food-contact surfaces of cooking equipment (grills, fryers, etc.) and pans free of encrusted grease deposits and other soil accumulations. // Grease residue on bottom exterior of fryers, grease buildup on surface of hot holding unit. 4-602.13 Clean non-food contact surfaces of equipment as often as necessary to prevent accumulation of residue.// Food residue on bottom shelve throughout kitchen.
• 3-301.11(B) Use gloves or utensils to handle ready to eat food (except when washing fruits and vegetables).// Drive through staff touched fries with bare hands.// Fries were voluntarily discarded.
• 2-302.11 Prohibit employees from wearing artificial nails or nail polish when working with exposed food, unless wearing gloves in good repair.// Staff handling food with nail polish and no gloves in WI cooler.
• 6-501.12 Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.// Food and debris on floor under makeline cooler and fry station. // Dusty ceiling vents near bathroom.// Food spills on floor under shelves in WI cooler.
• 3-501.16(A)(1) Maintain TCS food at 135 F or above.// Metal pan of cooked fish with internal temperature of 108F stored in warming unit.// Manager voluntarily discarded.

As listed in the inspection report.