Johnny Rockets

Inspector's notes

Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed employee that was working at the flat top griddle preparing hamburgers leave to go into the back-room area. As the employee returned shortly after, they were observed still wearing the same pair of gloves and were tying their apron back on as they walked back to the food grill and prep station. The employee did not remove their old gloves and wash their hands first. Instructed employee that anytime we conduct activities that cause contamination to the hands, or when we change tasks, such as leaving an area and then returning to cooking and food prep, that the hands must be washed prior. Employee removed his gloves, washed his hands and grabbed clean gloves before returning to work with the food again. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands must be washed at any time contamination occurs and when changing tasks. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed several milk shake mixing cups that were stored as clean according to the person in charge at a clean dishes storage rack. Upon separation and closer observation of some of the milk shake cups, it was observed that the cups still had food residues stuck to the inside of the cups. Person in charge relocated all the milk shake cups to warewashing area to be washed, rinsed, and sanitized at the time of inspection. Discussed with person in charge to observe dishes after washing and to re-wash the dishes if necessary. All food-contact surfaces must be cleaned to sight and touch. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a container of shredded cheese on the food prep line with an internal temperature as measured using a probe thermometer of 51°F. According to the person in charge, the cold holding unit that the food is sitting inside of is not currently functional and the food containers were placed in ice baths in plastic tubs that are sitting in the cold well. The establishment is in the process of repairing that unit. In the meantime, they are using ice baths to keep the food at 41°F or below. Upon closer observation, it was observed that the tub that the shredded cheese was sitting inside of no longer had ice in it and was just water. In discussion with the person in charge, the cheese had been in the well for more than 4 hours and was embargoed at time of inspection (see embargo form). Other time and temperature controlled for safety foods in the well, such as sliced tomatoes and leaf lettuce, were in a different tub that had an ice water bath in it and those foods had internal temperatures of 41°F or below. Discussed with person in charge to ensure that they are replenishing the ice baths as necessary to keep the TCS foods at 41°F or below until that unit is repaired. The establishment has sufficient cold holding capacity to maintain safe operation. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a heavy accumulation of organic debris on the inside of the soda dispensers. Person in charge broke down the soda nozzles and washed, rinsed and sanitized the nozzle tips. All food-contact surfaces must be cleaned to sight and touch. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed handwashing sink in the back area adjacent to the ice machine that is beginning to separate from the wall. All equipment must be maintained in good repair at all times. Repair all equipment to a state of good repair prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

PRIORITY VIOLATION-7-204.11, P: Sanitizers, Criteria-Chemicals Observed chlorine sanitizer levels at the dishwasher machine testing over 50-100 ppm as indicated by the chlorine test strips. At the time of inspection person in charge set up the 3-compartment sink to sanitize the dishes until the dishwasher machine is properly serviced. Quaternary sanitizer at the 3-compartment sink was tested using quat sanitizer test strips and was within the appropriate range of 150-400 ppm for the quaternary sanitizer. Correct By: Corrected At Time Of Inspection