Jack in the Box Food Safety Audit

1) No hands are used to touch raw hamburger (Meat tongs only). CRITICAL

2) Employee does not use meat tongs (hamburger tongs) to handle cooked ready-to-eat (RTE) product. MAJOR

3) No bare hands are used to touch raw fish. MAJOR

4) Raw food does not cross-contaminate RTE food or packaging. MAJOR

5) Chemicals do not cross-contaminate food, packaging, or tray liners. MAJOR

6) Meat tongs and sear tools are stored correctly and in separate pans.Tools are changed every four (4) hours at minimum as required by the Food Code. MAJOR

7) Where allowed, the JIB raw egg handling procedure is correctly followed after cracking raw shell eggs. MAJOR

8) No raw food is stored above or behind RTE food or packaging. MINOR

9) No chemicals are stored above any food or packaging. MINOR

10) Rings with stones, artificial fingernails, nails with nail polish or jewelry are covered by gloves. If any of these items are worn by management and/or Guest Service employees, they must be covered by gloves when handling food. MINOR

11) Spatulas, cutting boards, and knives are used appropriately as identified in the IPP Manual. Tools are washed, rinsed, sanitized, and air dried. MINOR

12) Iced tea liner at the self-serve station secured with a zip tie and the white tube is trimmed. MINOR

14) Auditor performs HACCP record review. MAJOR Maintaining accurate HACCP records is the foundation of our food safety program. Completing the HACCP Shift Verification form is our method of documenting the daily food safety status of our restaurants. Upon review, if a HACCP document is missing information, but corrective action has been noted, the standard has been met. If a HACCP document is missing information and corrective action is not noted, the standard has not been met

15) Employee(s) demonstrates the correct procedure to take temperatures of products and equipment. MAJOR Employees must be able to properly use the thermometers to take temperatures of food and equipment as identified on the HACCP Shift Verification form in order to verify proper temperature control and management.

16. Flat Grill Greater or equal to 325* or Clamshell Grill 285* surface, and 410* top platen teflon. 1. consistently meets standard 2. Minor. The auditor will ask the person managing the FSC in the restaurant on the day of the audit to collect and record the above equipment standards as they normanally would.

17) Storage Refrigerator under 41* Minor

18) Pou Grill Refrigerator under 41* Minor

19) Guest Service POU Refrigerator under 41*. Minor

20) POU Fryer Refrigerator under 41*. Minor

22) Regular patty must be Minimum 155* Minor Employee must take five temperatures from each patty, and all must be 155* F or above. Harmful bacteria are killed at this tempeerature. If a critical temperature is not met, examples of corrective action may include discarding product, correcting temperature of equipment, calling for equipment maintenance, taking product temperatures within the refrigerator if the refrigerator temmperature is too hot, or checking the calibation of the thermometer. Do not assess technique under this standard (ie final flip/visual check). IF technique is incorrect or failed. assess under #15.

23) Jumbo patty must be Minimum 155* Minor (same procedures as 22)

25) Shake mix under 41* Minor. The employee will take and record the temperatures of these items for this question, using the restaurant's thermometer meat probe, or immersion probe in the front, middle, and back of the hopper. Employee may, without penalty, repeat the effort in an attemp to determine an accurate result.

26) Natural Cheese on Condiment Rail must be under 41* Minor.

27) Rice temp greater than 135* Minor

Section 3: Final Flip and Check 28) Final flip and visual check on all raw hamburer patties are performed correctly and consistently (no pink or red meat); juices must be clear before patty is removed from the grill. CRITICAL

29) Raw eggs are cooked throroughly and visually checked (yolks are solid, not runny) Major

Section 4. Employee health and hygiene. 31) No employees are ill(nauseous, vomiting, diarrhea or jaundice). CRITICAL

32) Wounds are bandaged with blue bandage, and covered with food handler glove. MAJOR

Section 5 Quality of Hand Washing 33) Hands must be washed only at the hand wash sink(s) using soap. CRITICAL

34) Hands are washed in running hot water. Hot water is available within 30 seconds. Minor

Section 6 When to Wash hands 36) After using restroom, wash hands twice (in the restroom, and again upon entering the kitchen) CRITICAL

37) At the beginning of their shift and after returning from thier break. CRITICAL

38) After touching human body parts, ie face, head, or hair. MAJOR

39) After coughing, sneezing on hands, using a handkerchief or disposable tissue, or using tobacco, eating or drinking. MAJOR

40) After conducting a cleaning activity, handling dirty equipment, utensils or surface, touching a trash can or picking up any dropped food or garbage from the floor. MAJOR

41) Before handling food and during food preparation as often as necessary to remove soil, and to prevent cross containation. MAJOR

42) Before putting on or changing FOOD HANDLER gloves. MINOR

Section 7 Hourly Hand Washing 44) All employees including managment inside the restarant involved in food handling or preparation, ingredient prep, guest service, and dishwashing wash hands within 15 minutes of the timer going off. CRITICAL

45) The timer is always running and reset when it goes off. MINOR

Secton 8 General Risk Assessment. 46) The restaurant is free of any imminent health hazzard while operating. CRITICAL

47) The restaurant is free of any general health hazard while operating. MAJOR

58) Restaurant is following and completing weekly dial thermometer calibration printed on the last page of the FSC book.

64) Sanitizer in buckets is at correct strength (150-400) Auditor will ask employee to check the sanitizer strength in each bucket using a test strip. Minor

65) Time as a Public Health Control (TPH) procedures are correctly followed for designated TPH foods. TPH foods include, non-refrigerated shredded lettuce, iceberg lettuce, sliced tomatoes, and processed cheeses at assembly and taco staions.

101) There is one MGT employee assigned to the restaurant with a current/valid Food Safety Certification from an approved licensed provider. Serve Safe

Any combination of 6 points missed is a fail. Critical=6, Major=2, Minor=1