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Business Info

Restaurant: JOHNNY ROCKETS
Address: 150 S 1st Street, San Jose, CA 95113
Type: Restaurant 6-25 Employees
Total inspections: 6
Last inspection: Aug 19, 2013

Score
(the higher the better)
93

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Violation descriptions and comments

All food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(e), 114097, 114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115 (a, b, d), 114117, 114125(b), 114135, 114141)
Potentially hazardous foods shall be held at or below 41/45�°F or at or above 135�°F. (113996, 113998, 114037, 114343(a))
All clean and soiled linen shall be properly stored non-food items shall be stored and displayed separate from food and food-contact surfaces. (114185.3 - 114185.4)Utensils and equipment shall be handled and stored so as to be protected from contamination. (114074 - 114075, 114081, 114119, 114121, 114161, 114178, 114179, 114083, 114185, 114185.2, 114185.5)
Wiping cloths used to wipe service counters, scales or other surfaces that may come into contact with food shall be used only once unless kept in clean water with sanitizer. (114135, 114185.1 114185.3 (d-e))
Handwashing soap and towels or drying device shall be provided in dispensers dispensers shall be maintained in good repair. (113953.2) Adequate facilities shall be provided for hand washing, food preparation and the washing of utensils and equipment. (113953, 113953.1, 114067(f))

Potentially hazardous foods shall be held at or below 41/45�°F or at or above 135�°F. (113996, 113998, 114037, 114343(a))
Potentially hazardous foods shall be held at or below 41/45�°F or at or above 135�°F. (113996, 113998, 114037, 114343(a))

All utensils and equipment shall be fully operative and in good repair. (114175). All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, 114132, 114133, 114137, 114139, 114153, 114155, 114163, 114165, 114167, 114169, 114177, 114180, 114182)
Potentially hazardous foods shall be held at or below 41/45�°F or at or above 135�°F. (113996, 113998, 114037, 114343(a))

All food employees shall have adequate knowledge of and be trained in food safety as it relates to their assigned duties. (113947) Food facilities that prepare, handle or serve non-prepackaged potentially hazardous food, shall have an employee who has passed an approved food safety certification examination.
Wiping cloths used to wipe service counters, scales or other surfaces that may come into contact with food shall be used only once unless kept in clean water with sanitizer. (114135, 114185.1 114185.3 (d-e))

Handwashing soap and towels or drying device shall be provided in dispensers dispensers shall be maintained in good repair. (113953.2) Adequate facilities shall be provided for hand washing, food preparation and the washing of utensils and equipment. (113953, 113953.1, 114067(f))
All food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(e), 114097, 114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115 (a, b, d), 114117, 114125(b), 114135, 114141)
All liquid waste must drain to an approved fully functioning sewage disposal system. (114197)
All nonfood contact surfaces of utensils and equipment shall be clean. (114115 (c))
The premises of each food facility shall be kept clean and free of litter and rubbish all clean and soiled linen shall be properly stored non-food items shall be stored and displayed separate from food and food-contact surfaces the facility shall be kept vermin proof. (114067 (j), 114123, 114143 (a) & (b), 114256, 114256.1, 114256.2, 114256.4, 114257, 114257.1, 114259, 114259.2, 114259.3, 114279, 114281, 114282)
Potentially hazardous foods shall be held at or below 41/45�°F or at or above 135�°F. (113996, 113998, 114037, 114343(a))
All potentially hazardous food shall be RAPIDLY cooled from 135�°F to 70�°F, within 2 hours, and then from 70�°F to 41 �°F, within 4 hours. Cooling shall be by one or more of the following methods: in shallow containers; separating food into smaller portions; adding ice as an ingredient; using an ice bath, stirring frequently; using rapid cooling equipment; or, using containers that facilitate heat transfer. 114002, 114002.1
All clean and soiled linen shall be properly stored non-food items shall be stored and displayed separate from food and food-contact surfaces. (114185.3 - 114185.4)Utensils and equipment shall be handled and stored so as to be protected from contamination. (114074 - 114075, 114081, 114119, 114121, 114161, 114178, 114179, 114083, 114185, 114185.2, 114185.5)
Wiping cloths used to wipe service counters, scales or other surfaces that may come into contact with food shall be used only once unless kept in clean water with sanitizer. (114135, 114185.1 114185.3 (d-e))

CLEAN FAN VENTS INSIDE WALK IN COOLER.
CLEAN OF SANITIZE INSIDE ICE MACHINE REGULARLY.
EMPLOYEES ARE USING HAND WASH SINK TO FILL WATER PITCHER.
EMPTY MOP BUCKET WASTE WATER AFTER USE.
OBSERVED ICE SCOOP STORED ON COUNTER.
OBSERVED SEVERAL WIPING CLOTHS STORED ON FOOD COUNTERS THROUGH OUT THE FACILITY.
OBSERVED TRAY OF GRILLED ONIONS COOLING IN REFRIGERATOR WITH LID.
SHREDDED CHEESE NEAR FRYERS MEASURED AT 51F.
CUT TOMATOES MEASURED AT 59F. ICE BATH WAS MELTED.
RAW MEATS STORED IN REFRIGERATION DRAWERS AT COOK LINE MEASURED ABOVE 41F. SHREDDED CHEESE NEAR FRYERS MEASURED AT 51F.
CUT TOMATOES MEASURED AT 59F. ICE BATH WAS MELTED.
RAW MEATS STORED IN REFRIGERATION DRAWERS AT COOK LINE MEASURED ABOVE 41F. SHREDDED CHEESE NEAR FRYERS MEASURED AT 51F.
CUT TOMATOES MEASURED AT 59F. ICE BATH WAS MELTED.
RAW MEATS STORED IN REFRIGERATION DRAWERS AT COOK LINE MEASURED ABOVE 41F. SHREDDED CHEESE NEAR FRYERS MEASURED AT 51F.
CUT TOMATOES MEASURED AT 59F. ICE BATH WAS MELTED.
RAW MEATS STORED IN REFRIGERATION DRAWERS AT COOK LINE MEASURED ABOVE 41F. SHREDDED CHEESE NEAR FRYERS MEASURED AT 51F.
CUT TOMATOES MEASURED AT 59F. ICE BATH WAS MELTED.
RAW MEATS STORED IN REFRIGERATION DRAWERS AT COOK LINE MEASURED ABOVE 41F. SHREDDED CHEESE NEAR FRYERS MEASURED AT 51F.
CUT TOMATOES MEASURED AT 59F. ICE BATH WAS MELTED.
RAW MEATS STORED IN REFRIGERATION DRAWERS AT COOK LINE MEASURED ABOVE 41F. SHREDDED CHEESE NEAR FRYERS MEASURED AT 51F.
CUT TOMATOES MEASURED AT 59F. ICE BATH WAS MELTED.
RAW MEATS STORED IN REFRIGERATION DRAWERS AT COOK LINE MEASURED ABOVE 41F. SHREDDED CHEESE NEAR FRYERS MEASURED AT 51F.
CUT TOMATOES MEASURED AT 59F. ICE BATH WAS MELTED.
RAW MEATS STORED IN REFRIGERATION DRAWERS AT COOK LINE MEASURED ABOVE 41F. SHREDDED CHEESE NEAR FRYERS MEASURED AT 51F.
CUT TOMATOES MEASURED AT 59F. ICE BATH WAS MELTED.
RAW MEATS STORED IN REFRIGERATION DRAWERS AT COOK LINE MEASURED ABOVE 41F. SHREDDED CHEESE NEAR FRYERS MEASURED AT 51F.
CUT TOMATOES MEASURED AT 59F. ICE BATH WAS MELTED.
RAW MEATS STORED IN REFRIGERATION DRAWERS AT COOK LINE MEASURED ABOVE 41F. SHREDDED CHEESE NEAR FRYERS MEASURED AT 51F.
CUT TOMATOES MEASURED AT 59F. ICE BATH WAS MELTED.
RAW MEATS STORED IN REFRIGERATION DRAWERS AT COOK LINE MEASURED ABOVE 41F. SHREDDED CHEESE NEAR FRYERS MEASURED AT 51F.
CUT TOMATOES MEASURED AT 59F. ICE BATH WAS MELTED.
RAW MEATS STORED IN REFRIGERATION DRAWERS AT COOK LINE MEASURED ABOVE 41F. SHREDDED CHEESE NEAR FRYERS MEASURED AT 51F.
CUT TOMATOES MEASURED AT 59F. ICE BATH WAS MELTED.
RAW MEATS STORED IN REFRIGERATION DRAWERS AT COOK LINE MEASURED ABOVE 41F. SHREDDED CHEESE NEAR FRYERS MEASURED AT 51F.
CUT TOMATOES MEASURED AT 59F. ICE BATH WAS MELTED.
RAW MEATS STORED IN REFRIGERATION DRAWERS AT COOK LINE MEASURED ABOVE 41F. SHREDDED CHEESE NEAR FRYERS MEASURED AT 51F.
CUT TOMATOES MEASURED AT 59F. ICE BATH WAS MELTED.
RAW MEATS STORED IN REFRIGERATION DRAWERS AT COOK LINE MEASURED ABOVE 41F.
STORE ALL PERSONAL ITEMS (CLOTHS, BACK PACKS, CELL PHONES, PURSES, PERSONAL FOOD) AWAY FROM FOOD ITEMS.

Handwashing soap and towels or drying device shall be provided in dispensers dispensers shall be maintained in good repair. (113953.2) Adequate facilities shall be provided for hand washing, food preparation and the washing of utensils and equipment. (113953, 113953.1, 114067(f))
Potentially hazardous foods shall be held at or below 41/45�°F or at or above 135�°F. (113996, 113998, 114037, 114343(a))
All food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(e), 114097, 114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115 (a, b, d), 114117, 114125(b), 114135, 114141)
Food facilities that prepare food shall be equipped with warewashing facilities. Testing equipment and materials shall be provided to measure the applicable sanitization method. (114067(f,g), 114099, 114099.3, 114099.5, 114101(a), 114101.1, 114101.2, 114103, 114107, 114125)
The premises of each food facility shall be kept clean and free of litter and rubbish all clean and soiled linen shall be properly stored non-food items shall be stored and displayed separate from food and food-contact surfaces the facility shall be kept vermin proof. (114067 (j), 114123, 114143 (a) & (b), 114256, 114256.1, 114256.2, 114256.4, 114257, 114257.1, 114259, 114259.2, 114259.3, 114279, 114281, 114282)
Wiping cloths used to wipe service counters, scales or other surfaces that may come into contact with food shall be used only once unless kept in clean water with sanitizer. (114135, 114185.1 114185.3 (d-e))
Handwashing signs shall be posted in each toilet room, directing attention to the need to thoroughly wash hands after using the restroom (113953.5) (b) No smoking signs shall be posted in food preparation, food storage, warewashing, and utensil storage areas (113978). (c) Consumers shall be notified that clean tableware is to be used when they return to self-service areas such as salad bars and buffets. (d) Any food facility constructed before January 1, 2004 without public toilet facilities, shall prominently post a sign within the food facility in a public area stating that toilet facilities are not provided (113725.1, 114381 (e)).

MEASURED SLICED TOMATOES COLD HOLDING AT 50F.
OBSERVED LAST INSPECTION REPORT NOT AVAILABLE DURING THE TIME OF INSPECTION.
OBSERVED MISSING CHLORINE TEST STRIPS AT THE WARE WASH STATION.
OBSERVED MOLD LIKE SUBSTANCE ON THE PANEL INSIDE THE ICE MACHINE.
OBSERVED MOP IN THE MOP BUCKET AND STORED IN MOP SINK AT TIME OF INSPECTION.
OBSERVED NO SOAP IN SOAP DISPENSER AT HAND WASH SINK IN THE PREP AREA.
OBSERVED WIPING CLOTHS STORED ON HAND WASH SINK IN THE PREP AREA.

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Takes reservations:

Yes No

Accepts credit cards:

Yes No

Parking:

Garage Private Lot Street Valet Validated

Attire:

Casual Dress Business Casual Jacket Preferred Jacket Required Jacket and Tie Required Formal Attire

Good for groups:

Yes No

Good for kids:

Yes No

Delivery:

Yes No

Take-out:

Yes No

Waiter service:

Yes No

Outdoor seating:

Yes No

Wi-Fi:

Yes No

Good for:

Breakfast Brunch Lunch Dessert Dinner Late Night

Alcohol:

Beer & Wine Only Full Bar Happy Hour

Noise level:

Quiet Average Loud

Ambience:

Casual Classy Dive-y Hipster Intimate Romantic Touristy Trendy Upscale

Has TV:

Yes No

Caters:

Yes No

Wheelchair accessible:

Yes No

Live music:

Yes No

Scenic view:

Yes No

Gluten-free friendly:

Yes No

Vegan friendly:

Yes No

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4. Santa Clara County, CA Restaurants