Facility:
JACKY'S BURRITO EXPRESS
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Violations for last two inspections (if any), click on each violation for a
description on how that violation impacts public health:
Inspection Date: 2/25/2025
Total Score:91
Critical Violations
| 5 points: COOLING OF POTENTIALLY HAZARDOUS FOOD |
| Sauces noted not being adequately cooled to prevent the growth of harmful bacteria. Sauces noted in deep bucket style containers and covered these containers will not allow for adequate cooling. Use shallow pans with large surface or frozen cooling wands to cool food quickly. |
| 3 points: HANDWASHING LAVATORIES AND SUPPLIES |
| A hand drying device was noted not provided at the hand washing lavatory in the kitchen and employee restroom. Hand towel dispenser batteries were replaced to correct the violation. |
Non-Critical Violations
| 1 points: IN-USE UTENSILS |
| In - use utensil noted being stored with the handle laying in the corn flour beans etc. |
Inspection Date: 11/6/2024
Total Score:76
Critical Violations
| 5 points: CROSS CONTAMINATION |
| Raw beef noted stored above potatoes and green onions. Raw meats are never to be stored over foods not requiring cooking or that have a lower final cooking temperature. Corrected by moving the raw beef to the bottom drawer. |
| 5 points: COOLING OF POTENTIALLY HAZARDOUS FOOD |
| Beans and meats noted not being adequately cooled to prevent the growth of harmful bacteria. Deep pans of beans noted stacked on top of each other without venting. Bean pans should only be filled halfway and properly vented to allow for adequate cooling. Also pans of cooked rice and meats noted sitting at room temperature cooling. Pans of hot/cooked foods should be put in cooler quickly after cooking in order to cool fast enough. |
| 5 points: FOOD DISPLAY SERVICE AND TRANSPORT TEMP |
| Raw sliced beef noted sitting at room temperature and noted with an internal temperature in the pan of 66?F. The beef was noted as having sat at room temperature for several hours per employee. This beef was disposed of by employee to correct the violaiton. |
| 4 points: SANITIZATION OF EQUIP. AND UTENSILS |
| Sanitization of dishes not occurring. The existing quaternary ammonia dispenser has been disassembled and employees were noted only washing dishes with soap. Proper use of the 3-compartment sink must be done including the use of a dish sanitizer for the final step. A jug of bleach was found to use in the interim to correct the violation. The commercial dishwasher was also noted out of service permanently. |
| 3 points: HANDWASHING LAVATORIES AND SUPPLIES |
| Hand washing lavatory noted not present in the main prep line area. Plumbing stubs were noted at the east end of the prep line and it appears that the hand sink was removed without Health Department approval. This hand sink must be re-installed as there is currently no hand sink within 10-12 steps of this main front prep line. Re-inspection checking for the re-installation of this handsink will occur within 10 days on 11/14/24 unless the health inspector is contacted. |
Non-Critical Violations
| 1 points: FLOORS WALLS CEILINGS |
| Floors in the kitchen noted with floor tiles and tile baseboards in need of repair or replacement. |