Inspection Report
Jack in the Box
13610 N SCOTTSDALE RD SCOTTSDALE AZ 85254
FD-01221
Food Establishment - Eating & Drinking
CI Food Routine Inspection
8/5/2025
Not Participating
4
Completed
Violations
Violation #: 2
Repeat Violation
Description: Certified Food Protection Manager
Comments:
2-102.12(A) - Core: Certified Food Protection Manager. For a permanent fix to this violation, check out these resources on our website. https://www.maricopa.gov/5114/Food-Restaurants Addl Notes: At time of inspection no Certified Food Protection Manager and certificate. Notified Person In Charge (PIC). ====During open hours of operation a Certified Food Protection manger and certificate are needed. Corrective Action: Correct prior to next routine inspection. 2nd Consecutive violation.
Violation #: 8
Description: Hands Clean and Properly Washed
Comments:
PRIORITY VIOLATION-2-301.14 - Priority: When to Wash. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4573/AMC-Toolbox: Handwashing.
Addl Notes: Observed employee touch person phone with right hand. With contaminated right hand employee proceeded in making open French Fries orders. Employee touched personal phone again. With contaminated right hand employee prepared deep fried egg rolls. Also observed employee touch floor with left gloved hand. With left gloved hand employee directly touched buns. Notified Person In Charge (PIC) to each event. After each event employees were directed to wash hands appropriately. Corrective Action: Corrected at time of inspection.
Violation #: 10
Description: Adequate Handwashing Sinks, Properly Supplied and Accessible
Comments:
6-301.12 - Priority Foundation: Hand Drying Provision. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4573/AMC-Toolbox: Handwashing. Addl Notes: At time of inspection no paper towels were observed inside men's restroom hand sink. Notified Person In Charge (PIC). PIC will restock paper towels at hand sink. ====At all times each hand sink needs to be stocked with paper towels or hand drying provision. Corrective Action: Corrected at time of inspection.
Violation #: 20
Description: Proper Cooling Time and Temperatures
Comments:
PRIORITY VIOLATION-3-501.14 - Priority: Cooling. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4617/AMC-Toolbox---Cooling.
Addl Notes: Observed inside main walk in unit with 2 large container of cut leafy lettuce stacked on top of each other. Top container had lettuce at 48.7*F with inspector thermometer. Notified Person In Charge (PIC). PIC confirmed temperature. Per sticker time the cut lettuce was prepared at 10am, time is 5:30pm. PIC will discard improperly cooled cut lettuce. ====4 hrs to cool from room temperature to below 41*F. Corrective Action: Corrected at time of inspection.
Violation #: 22
Description: Proper Cold Holding Temperatures
Comments:
PRIORITY VIOLATION-3-501.16(A)(2) and (B) - Priority: Time/Temperature Control for Safety Food, Cold Holding. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you.https://www.maricopa.gov/4576/AMC-Toolbox---Cold-Holding.
Addl Notes: Observed upright refrigerator to left of deep fryer line with ambient temperature of 52*F with inspector min/max thermometer. Internal thermometers read 52*F-60*F. Internal temperature of two American Cheese containers at 52*F; several packages of cooked beef tacos at 52*F; egg rolls cooked at 52*F; cheese food trays at 52*F. Notified Person In Charge (PIC). PIC confirmed internal temperatures. Per PIC last temperature checked was at 3pm. Per PIC the unit was in temperature. Time of inspection is 5:20pm. Directed PIC to move al listed tcs foods to main walk in to cool to 41*F. Verified After 1 hour. =====Except during preparation, cooking, cooling, or when time is used as a control all TCS food to be maintained at 41°F or less. Corrective Action: Corrected at time of inspection.
Violation #: 24
Repeat Violation
Description: Time as a Public Health Control: Procedures and Records
Comments:
3-501.19 (A1, B2, C2-3) - Priority Foundation: Time as a Public Health Control; Documentation. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4125/Food-SafetyOperator-Resources. Addl Notes: Establishment is using time as control for food safety for: cut lettuce, shredded lettuce; cut tomatoes; shredded cheeses. Observed times for all foods listed was beyond 4 hours. Per employee previous employee incorrectly placed expiration times. Directed PIC to place correct times on tcs foods. Also observed on taco line shredded lettuce had not time documentation. Notified PIC, per PIC employee recently replaced shredded lettuce. PIC started timer. Also observed many time stickers still have no way to differentiate between AM and PM. === If utilizing 4 hours and no temperature control: o The food has to be marked or otherwise identified to indicate the time that is 4 hours past the point the TCS food was removed from temperature control. 2nd Consecutive Violation. Corrective Action: Corrected at time of inspection.
Violation #: 28
Description: Toxic Substances Properly Identified, Stored, and Used; Held for Retail Sale, Properly Stored
Comments:
PRIORITY VIOLATION-7-201.11 - Priority: Separation-Storage
Addl Notes: Observed in back of house with chemical spray bottle of degreaser angled at single use service gloves. Notified Person In Charge (PIC). PIC moved chemical spray bottle of degreaser. ====Toxic substances stored to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles. Corrective Action: Corrected at time of inspection.
Violation #: 56
Description: Adequate Ventilation and Lighting; Designated Areas Used
Comments:
6-303.11 - Core: Intensity-Lighting Addl Notes: Observed three separate sets of light along the deep fryer section off. Notified Person In Charge (PIC). ====At least 540 lux (50 foot candles) at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor. Corrective Action: Correct prior to next routine inspection.
Comments/Details
Predefined Comment: No County legal action will result from this inspection.
Reviewed and discussed: Manager Duties. At all open hours an Manager on duty needs to be present.
Recommend: maintenance on Traulsen refrigerator unit. Deep clean flat top left side.
Reminder: refrigeration units/freezer are not designed for ambient temperatures above 90*F inside kitchen.
Calibrated thermometers.
Inspection conducted in Spanish.
"A" for Food Safety
Through our grading system, Maricopa County Environmental Services Department provides at-a-glance indications of how food establishments perform during food safety inspections. This system is designed to grade food establishments in terms of food safety requirements and provide recognition to those who choose to participate.
How does it work?
The issuance of grade cards to food establishments is based on voluntary participation. The person in charge, who is present during the inspection, will be asked whether they would like to participate in the Grading System. This will be decided prior to each inspection. If an establishment does not participate in the Grading System, Not Participating or NP will appear on the inspection report, and the inspection will still occur. If an establishment does participate, a grade of A, B, C, or D will be determined at the conclusion of the inspection using the Grading System chart below. Participating establishments will then be provided with a grade card that can be posted in the establishment. The status of the establishment’s grade will also appear on the Restaurant Ratings page of the department’s website.
How can I determine the grade?
The Grading System chart can be used to determine grades earned for establishments that do not participate. Grades are determined by the number of Priority and Priority Foundation violations received at the time of inspection. Violation types are defined in general terms below.
Definitions
- Priority Violation
- Major violation that directly contributes to increasing the risk of foodborne illness or injury (e.g. Food employees do not properly wash hands when required).
- Priority Foundation Violation
- Minor violation that does not directly contribute to an increased risk of foodborne illness but failure to correct this violation may lead to the occurrence of a priority violation. For example, hand washing soap and paper towels not available at hand wash sink (may lead directly to food employees not properly washing hands when required).
- Core Violation
- Minor violation that relates to general maintenance and sanitation (e.g. No sign reminding employees to wash hands).
- Cutting Edge Program
- All county food-related establishments can partner with Maricopa County to implement a proactive approach to reducing foodborne illness risk factors by implementing food safety systems that include policies, training, and verification processes. Partners enrolled in the Cutting Edge Program receive an A+ when an A is earned.
| Violation Category | Grade A | Grade B | Grade B | Grade B | Grade B | Grade B | Grade B | Grade B | Grade C | Grade C | Grade C | Grade C | Grade C | Grade C | Grade D | Grade D |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Priority | 0 | 0 | 0 | 0 | 0 | 1 | 1 | 1 | 0 | 1 | 1 | 2 | 2 | 2 | more than 2 | more than 3 |
| Priority Foundation | 0 | 1 | 2 | 3 | 4 | 0 | 1 | 2 | 5 | 3 | 4 | 0 | 1 | 2 | more than 3 | more than 0 |
Any legal action for a pattern of non-compliance or permit suspension results in a D.