Johnny Rockets, 2500 E 2nd St, Reno, NV - inspection findings and violations
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Inspection findings | Inspection date | Type | Score |
|---|
- [1] Single service: articles; storage; dispensing; used
Observed boxes of cups stored on floor.Store all single service articles at least 6" off ground to avoid cross contamination.Corrected on site.
- [1] Wiping clothes: clean; use restricted
Sanitizer buckets measured with no residual. Ensure buckets are changed often enough to maintain quat between 200-400ppm.Corrected on site.
- [1] Installed; maintained
Observed condenser line in freezer with ice build up. Clean line; repair any leaks.
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
Observed back hand sink with no soap.310) Keep hand sinks stocked with soap and paper towels at all times to ensure proper hand washing.Corrected on site.
- General Comments that relate to this Inspection
Notes:-observed good employee handwashing. Gloves in use. Employees able to articulate when gloves should be used and proper hand washing procedures.-front hand sinks stocked-Discussed cooling procedure with manager with no issues noted. Process is not documented. Cooling logs left with operator. Do verify process obtains 70F in the first 2 hours and 40F or below within the next 4 hours.-final cook temperatures: chicken 180F; burger 188F; facility does not serve undercooked burgers-separate tongs are used for raw and cooked product-cold holding checked ok: cook line drawers - tuna salad 33F; raw beef 39F; cheese 39F; raw chicken 38F; cook line make up unit - cheese 37F; tomatoes 40F; relish 41F; lettuce 43F - recommend closing lid when not in use to help keep cold in; walk in at 36F - sliced tomato 40F; cheese 40F; raw beef 41F; freezer at 3F - all product frozen.-hot holding chili at 177F-discussed raw handling and thawing procedures with no issues noted-food properly stored-chemicals properly labeled and stored-dishwasher checked at 100ppm chlorine; test strips available-ice machine clean; scoop properly stored-date marking system in place; discussed first in; first out with no issues noted-regular pest control by Ecolab - no issues noted at time of inspection-discussed employee health - ensure anyone with gastrointestinal symptoms (vomiting / diarrhea) is excluded for 48 hours after symptoms stop.
|
6/4/2015 | Routine Inspection 1st | 95 |
- General Comments that relate to this Inspection
No violations noted at time of inspectionGeneral Notes:-hand sinks stocked-gloves in use for all food prep/service-walk-in at 37F -raw chicken; beef 38F-freezer less than 0F-discussed date marking procedures with no problems noted-discussed cooling procedures for chili with no problems noted-cook-line make-up units less than 40F -tuna salad; hot dogs; cheese; raw beef; raw chicken all 38F to 42F-checked final cook-temp of hamburger at 190F-hot holding: chili at 158F-ice machine clean; scoop stored properly-ice bin scoops stored properly-wiping cloth sanitizer buckets at 200 ppm quat-dishwasher at 100 ppm chlorine-chemical test kits available-discussed employee health policies. Ensure employees ill with gastrointestinal symptoms are excluded for the duration of the illness and 48 hours after symptoms stop.*Operator is scheduled to attend CFPM course June 28th and June 29th. Must have WCHD CFPM certificate by July 29; 2014.
|
5/30/2014 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
**Ok to operate; ok to issue permitFacility construction all but complete. Operator will begin training of employees but no food service to the public will be conducted until final CofO is signed off.Construction in good shapeAll refrigeration @ 40F or belowIce machine indirect drainedHand sinks stockedFood service sinks indirectly drained**All surfaces must be fully cleaned and sanitized after construction prior to food operations beginning.**Facility will be a risk category 3. A minimum of one full time Washoe County Certified Food Manager is required on staff at all times. Requirement currently met.
|
12/18/2013 | Opening Inspection | 100 |
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