JACKS MARKET

March 27, 2025 — Passed

0 red flags recorded · 60 minutes on site.

No violations recorded on this inspection.

January 29, 2025 — Passed

0 red flags recorded · 60 minutes on site.

No violations recorded on this inspection.

November 7, 2024 — Passed

13 red flags recorded · 60 minutes on site.

• An adequate, protected, pressurized, potable supply of hot water at least 120F and cold water shall be provided. (Code 114192, 113953)
• A food facility shall at all times be constructed, equipped, and maintained, and operated as to prevent the entrance and harborage of animals, birds, and vermin, including, but not limited to rodents and insects. (Code 114266, 114257, 114257.1, 114259)
• Sink compartments shall be large enough to accommodate the immersion of the largest equipment and utensils. (Code 114099)
• Adequate and suitable space shall be provided for the storage of food, on approved shelving with a minimum of 6 inch clearance from the floor. (Code 114047, 114153)
• Equipment that discharges liquid waste, e.g. food preparation sinks, dishwashing machines, steam tables, ice machines and bins, espresso machines, walk-in refrigeration units, shall have approved indirect drainage through an air gap into a floor sink or other approved receiving vessel. (Code 114193, 114193.1, 114269)
• The floor finish shall be smooth, durable, easily cleanable, and non-absorbent in all areas where there is food service or preparation, open food storage, warewashing, janitorial service, trash storage, and employee restrooms. (Code 114268)
• Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utensils, linens, and single-use articles cannot occur. (Code 114256)
• A room, area, or cabinet separated from any food preparation or storage area, or warewashing area shall be provided for the storage of cleaning equipment and supplies. (Code 114279, 114281, 114282)
• Toilet rooms shall be separated by well-fitted, self-closing doors that prevent the passage of flies, dust or odors. (Code 114276, 114149, SF Health Code Section 440.5)
• All new and used equipment and utensils shall be certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program, e.g. NSF, ETL Sanitation, UL Sanitation, CSA Sanitation. (Code 114130, 114169)
• Food on display shall be protected from contamination by approved a sneeze guard (e.g. vertical glass sneezeguard 60" Above Finished Floor). (Code 114060)
• Wall and ceiling finish shall be smooth, durable, easily cleanable, and non-absorbent in all areas where there is food service or preparation, open food storage, warewashing, janitorial service, trash storage, and employee restrooms. (Code 114271)
• Floor surfaces shall be coved at the juncture of the floor and wall with a 3/8 inch minimum radius coving and shall extend up the wall at least 4 inches. (Code 114268)

November 6, 2024 — Passed

0 red flags recorded · 60 minutes on site.

No violations recorded on this inspection.