Restaurant name: JOHNNY ROCKETS
Address: 36 S State St, Salt Lake City, UT 84111
Phone: (310) 371-1580
Restaurant type: Restaurants: plated
Risk level: Risk Level 3
Total inspections: 3
Last inspection: 3/31/2015
Not all food employees have a current food handler card. (Proof of training for all employees must be submitted to the Food Protection Bureau within 7 days.) (1 penalty point)
Tong is stored in standing water. (1 penalty point) Corrected on site.
A container of food is being stored on the floor in the walk in cooler. (1 penalty point)
Critical: Milk is being held at 45°F in a reach in cooler. (6 penalty points)
Critical: Hot dogs and sliced tomato in the walk-in cooler are not date-marked. (3 penalty points)
Critical: Surfaces are unclean inside the soda dispenser nozzles. The canopener blade is unclean to sight and touch. (6 penalty points) 2 occurences.
Fan covers in the walk-in cooler are dirty. (1 penalty point)
Critical: A pan is stored in the hand sink. (3 penalty points) Corrected on site.
3/31/2015
Routine
78
Advise & Educate
A couple of food handler cards are expired. E-foodhandlers is not accepted. (1 penalty point)
The certified manager is not registered with SLCoHD. (1 penalty point)
Critical: Open employee beverage is stored above clean pans on a rack. (3 penalty points) Corrected on site.
A container of food is being stored on the floor in the walk in cooler. (1 penalty point)
Critical: Tuna salad is being held at 44 °F in a reach in cooler. (6 penalty points)
Critical: Sliced tomato in the walk-in cooler is not date-marked. (3 penalty points) Corrected on site.
Food pan is not being air dried before being nested together. (1 penalty point)
Hand sink paper towel dispensers are empty. (1 penalty point)
Critical: The canopener blade is unclean to sight and touch. (6 penalty points) Corrected on site.
8/22/2014
Routine
77
Advise & Educate
Not all food employees have a current food handler card. (1 penalty point)
There is no certifed or registered food safety manager. (1 penalty point)
Critical: An employee did not wash hands before putting on gloves. (6 penalty points)
Critical: Employees personal beverages are not separated from food preparation areas. (3 penalty points)
In-use utensils are stored with handles in contact with food. (1 penalty point)
A container of food is being stored on the floor in the walk in cooler. (1 penalty point)
Critical: French fries and onion Rings are being held between 88-93 °F in a warmer. (6 penalty points)
Employee personal items are stored with' the dry goods. (1 penalty point)
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