Johnny Rockets

Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used — Inspector Note: Observed cooler drawers unable to maintain an ambient temperature of 41*F or below. Corrective action -PIC advised to have unit serviced. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule.

Physical facilities installed, maintained, and clean — Inspector Note: Observed missing ceiling tiles over 3-compartment sink in warewashing area. Observed dusty ceiling vents over 3-compartment sink. Observed food residue and debris on floor under shelving units in dry storage area. Corrective action - PIC advised to perform detailed cleaning to floors in dry storage area and ceilings in main kitchen. (5) Maintenance and Operation. (a) Good Repair. All physical facilities shall be maintained in good repair. (b) Cleaning, Frequency and Restrictions. 1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. 2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing. 3. If present, playground equipment and associated areas shall be maintained in a clean and sanitary condition. In addition, a cleaning and sanitizing plan along with cleaning and sanitizing records for playground equipment and associated areas shall be maintained within the food service establishment for review upon request by the Health Authority. Further, such cleaning and sanitizing plan for employees to follow in the event of encountering vomitus or fecal matter shall be included and submitted at the time of permit application as specified in DPH Rule 511-6-1-.02(1)(c). Pf

Adequate ventilation and lighting; designated areas used — Inspector Note: Observed unshielded light fixture in food prep area near walk-in cooler in main kitchen and broken light cover in dry storage area. Corrective action - PIC advised to have light covers repaired or replaced. Light Bulbs, Protective Shielding. 1. Except as specified in paragraph 2 of this subsection, light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food; clean equipment, utensils, and linens; or unwrapped single-service and single-use articles. 2. Shielded, coated, or otherwise shatter-resistant bulbs need not be used in areas used only for storing food in unopened packages, if: (i) The integrity of the packages cannot be affected by broken glass falling onto them; and (ii) The packages are capable of being cleaned of debris from broken bulbs before the packages are opened. 3. An infrared or other heat lamp shall be protected against breakage by a shield surrounding and extending beyond the bulb so that only the face of the bulb is exposed.

Proper cold holding temperatures — Inspector Note: Observed several TCS food items held in cooler drawers beneath cooking equipment at temperatures exceeding 41*F. Corrective action - PIC advised to have unit serviced to ensure an ambient temperature of 41*F or below. TCS foods to be moved to functional cooler. Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above.

Adequate ventilation and lighting; designated areas used — Inspector Note: Observed employee personal food items stored in reach-in cooler in front food service area with items for service in the establishment. Observed employee drink cups stored on shelving next to clean utensils. Areas designated for employees to eat, drink, use tobacco products and electronic devices shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utensils, linens and single-service and single-use articles cannot occur.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed build up of food debris on can opener blade. Observed dark spots with the appearance of mold on the interior of the ice machine in the kitchen area. Corrective action - PIC advised to perform detailed cleaning and sanitizing of can opener and ice machine. 511-6-1.05(7)(a)1 - Equipment, Food-Contact Surfaces,& Utensils (7) Cleaning of Equipment and Utensils. (a) Equipment, Food-Contact Surfaces, and Utensils. 1. Equipment food-contact surfaces and utensils shall be clean to sight and touch.